Example Before Resume

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Client’s original résumé before rewriting by Distinctive Documents All identifying information removed or modified

JOE WENNERHOLM675 Colonial Drive

Annapolis, Md 21409

(443) [email protected]

QUALIFICATIONS

Strong knowledge in areas related to all food & beverage operations,SOPs and P&L budgeting with deep understanding of hospitality. Provenability to meet deadlines while leveraging resources across multipledisciplines Confident decision making skills; capable of juggling multiple,shifting priorities Ability to manage in a culturally diverse work environment fostering positive relationships to build effective teams.

EXPERIENCE

October 2008-current Liberty Jewelers Annapolis, MD

Jewelery Consultant

Provide quality customer service while meeting monthly sales goals

July 2007 – July 2008 Riviera Hotel Towson, Md

Food and Beverage Director

Created the division's annual budget, business/marketing plan, forecastsand objectives to meet/exceed management expectations.

Developed training programs for divisions to comply withorganizations brand standards

Develop and implement menus and back-up, (use records, productionlists, pars, training, ect), to continually improve revenues and profitmargins while maintaining quality.

Implement and manage all company programs to ensure compliance with the SOPs; to include safety and sanitary regulation, all federal, stateand local regulations to ensure optimal levels of quality service andhospitality are provided to the guest.

Worked with division heads to foster team unity to provide quality customer service

Work closely with sales and catering to create menus to comply withclients needs while meeting revenue and profit expectations

Exceeded all monthly food, liquor and payroll budgets




April 2006 – July 2007 Riviera Hotel Columbia, Md

Assistant Food and Beverage Director

Manage the day to day operations of the Food and Beverage outletsand assist Banquet manager with customers, managers and associatesto ensure that all room set-ups, equipment, supplies, staffing andmenus meet/exceed customer's expectations.

Review all schedules, equipment, supplies and organize work flow toensure a quality event to customers on a daily basis.

Monitor and control Banquet budget to maximize revenue andminimize expenses while providing quality guest service.

Market the Food and Beverage outlets; develop and manage theimplementation of menus, package deals, promotions, displays,decorations and presentations within corporate guidelines to capturemore in house guests and a larger share of the local market to

meet/exceed sales and financial goals and objectives. Manage the maintenance/sanitation of the Food and Beverage areas and

equipment in the hotel to protect the assets, comply with regulations andensure quality service.

Jan 2002- April 2006 Murphy’s Restaurant /Murphy’s Prime Annapolis, MD

General Manager

Worked closely with owner to develop and implement new conceptfor upscale dining room

Assisted with budget development, marketing plan and establishing long and short term goals of restaurant and lounge

Oversee all aspects of front and back of operation to include privatedining, on and off site catering, kitchen operations and lounge sales

Contribute to preparation of monthly financial statements

Recruited and developed entire staff

Revitalized underperforming restaurant operations and reenergizedstaff

Implemented new procedures to reduce theft, waste and inconsistency of bar operation

Increased revenues by 10% the first year and reduced overall operating costs by 5%

Managed/exceeded annual budgets for sales and costs, developedmenus, promoted operation to local businesses and residents




Nov 1996- Jan 2002 Annapolis Tavern Annapolis, MD

General Manager

Responsible for day to day operations of 150 seat, 2 story historiclandmark building with annual revenues in excess of 4 million dollars

Complied with OSHA, HAACP, T.I.P.S, Fire Marshall, State and localregulations

Compiled customer data base of more than 1,000 customers to sendpromotions, newsletters and special announcements.

Responsible for menu development, employee incentive programs,ensuring customer satisfaction, meeting financial expectations

1988–1996 M&J Environmental Plainview, NY

Regional Accounting Manager

Regional accounting manager for 400 million dollar engineering,infrastructure and groundwater consulting corporation

Performed usual accounting duties including financial statements, auditschedules and budgets

Supervised accounts receivable and payable and developed strong control audit and accountability procedures

Worked with project engineers to develop budgets and track time andmaterial, cost plus and lump sum project profitability

Traveled to field offices to conduct project manager training on MISand CFMS

EDUCATION AND TRAINING

2002-Certified TIPS trainer

Serv Safe Certified

2006- Continuing education through UMUC

1988-Degree in Accounting USCC

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