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The sample below is for a Restaurant Hospitality and General Management CV Resume Sample. This resume CV was written by a ResumeMyCareer professional CV resume writer, and demonstrates how a CV resume for an Executive Management CV Resume Sample should properly be created. Our Certified Professional CV Resume Writers can assist you in creating a professional document for the job or industry of your choice.

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Restaurant Hospitality & General Management

→ Highly-experienced and participative International Hospitality and General Management professional who demonstrates entrepreneurial expertise, results-focused, international operations and practical restaurant GM food and cost reduction initiatives. Progressive leadership, and overall operations experience, with quality-driven food service initiatives have created a passion for surpassing financial and service objectives via combination of world-class service delivery, lean operating methods, innovative marketing directions and award winning culinary creations.
→ Derive satisfaction from transforming high-performance staff into tomorrow’s leaders with demonstrative ability to exceed all customer-centric service initiatives. Dedicated to maintaining a reputation built on quality, service, and uncompromising ethics. Fluent in English and Arabic.

CORE STRENGTHS

 Customer Destination Experience
 Marketing/Sales
 Operations
 Culinary/HACCP
 Personnel Training
 Procurement/Inventory Management
 Catering/Event Planning
 Cost Control Management
 Budgets/P&L
 Business Development

PROFESSIONAL EXPERIENCE
Executive Chef & Concept Operation Developer – Wataniya Restaurants Group, Doha, Qatar 2008-2011
 Creatively developed new concept and provided strategic leadership and direction for multi International Brand of food establishment franchises, in the state of Qatar and part of the Gulf region that consist of 5-star dining, casual, and fast food cuisine (Lebanese, Italian, French, Asian, American and Mexican).
 Developed and managed corporate catering and delivery, implemented strategic new business development and executions for new food concepts while maintaining the brand quality.
 Managed all kitchen operations, design, and setup, and implemented point of sale system.
 Created palette-tantalizing international menus and recipes, healthy alternative menus, trained, organ personnel on best-in-class customer service and support, and standardized all purchasing, and inventory procedures.
 Slashed food costs by 5% and labor costs by 7%.
 Provided extensive training in leadership classes to F&B Managers and Supervisors for operating procedures for food service establishments.
 Streamlined operations between front and back of restaurants resulting in extraordinary culinary creations, service and support.
 Superb catering for large functions, major companies seniors staff meals, and executive dining for business and trade ministry’s foreign countries government officials.
 Researched, identified and strategically eliminated unused services in contractual service agreements cutting monthly operation costs by 28%.
 Spearheaded development team to focus on Agile development techniques, and collaboration with self-organizing, and cross-functional teams, resulting in shorter development cycles and efficiently meeting 60% more deadlines.
GM/ Executive Chef/Co-Owner – K-UNO Restaurants & Catering Service Inc., Dearborn, MI 2004-2008
 Oversaw all operational management of full-service casual dining establishment and Chef Gourmet Catering, provided strategic training, guidance, and performance for more than 165 employees, culinary and dining personnel for facility boasting $4M in annual revenue.
 Innovative development of all food outlets menus, recipes and food presentation, resulting in increased patronage the first year.
 Implemented efficient market curbside order and catering services targeting local hospitals’ doctors and staff of more than 500 personnel, and catered to all Detroit medical centers, Northwest Airline, Wayne County government buildings, senior citizen meals on wheels, and many pharmacy corporations, such as Pfizer, Merck, Aventis, Lilly’s and Johnson and Johnson.
 Initiated cost controls measures that reduced labor expenses by more than $24K per year, purchasing costs 24%, time savings programs by 25%, and increased sales by 50%, and an additional 24% savings in internet service via consolidation of overall services.

Food Service Operation Director – American Schools Managements Institute , Dearborn, MI 2002-2004
 Directed all State of State of Michigan Food and Drug Administration’s Department implementing the Food Programs in accordance with the HACCP Safety Environmental and Nutritional Guide Lines.
 Oversaw kitchen designs for the company that met Government Strict Guide Lines. T
 Strategically trained staff on proper procedures and guidelines that maintained portion control for students to facilitate Quality and Cost of Goods provided by government grant tenders and Rules of the F.D.A.
 Received Dearborn Mayor’s City Award for Keeping Schools Clean, Safe, and Accident Free.
 Initiated cost controls reducing construction project and kitchen equipment expenses by more than $85K of initial cost.
Executive Chef & Operation Manager – Chammout Corporation’s Restaurant Concepts,- Dearborn, MI 2000-2002
 Provided successful Business Development and critical management for multiple restaurants catering to fine dining, casual, fast food, and corporate events catering that included menu and recipe development, and day-to-day operations, staff recruiting, and financial management.
 Oversaw all budgeting and P/L reports, cut cost for more than 3 restaurants and catering procedures, planned, directed, and coordinated activities for full-service casual dining establishment, analyzed personnel performance, formulated and implemented policies, goals, objectives, and procedures.
 Ensured food consistency, portion control, and service that ensured repeat customer business and ongoing customer loyalty.
 Directed staff of 58 culinary and restaurant personnel, balanced service needs and profit goals, developed and controlled annual budget, and provided an extraordinary private party experience for customer site parties.

EARLY CAREER
Executive Chef -Club Corp, Detroit Society Clubs, Dearborn, MI – 1991-2000
→ Attended courses in Hospitality and Food Service Management, Recreation Programming and Leadership by one of the nation’s leading hotel management companies that included Principles of Travel and Tourism; Fundamentals of Tourism Planning; Legal Aspects of Recreation; Revenue Resource Management; Special Events Planning; Public Speaking and Problem Solving
Hospitality & Restaurants Management – Winegardner & Hammons, Inc. Internship, Detroit, MI – 1988-1991
→ Received ‘ Employee of the Year ‘ Award for Excellence Work and Outstanding Customer Service.

EDUCATION
Enrolled in Hospitality & Food Service Managements – Cornell University, Ithaca, NY 2010
Certified Food Service HACCP Safety Manager – International Food Safety Professionals, Detroit, MI 2007
Certified Executive Chef – American Culinary Federation, St. Augustine, FL 2003
Hospitality Supervisory Management – American Academy AAIS, PA 1997
Certified Microbiological, HACCP Manager – American Academy AAIS, PA 1997
Culinary Arts/Management and Nutritional Certificate – Culinary Institute of American, Hudson Park, NY 1995
Certified Food Service Professional – National Restaurants Associations, Chicago, IL 1993
Food Service Management – School Craft College, Plymouth, MI 1993

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