Yyyyyy x. yyyyyy

Inventive, resourceful and focused professional with years of progressive project coordination and restaurant group operations experience. Able to deliver a notable skill set comprised of operations management, culinary and interpersonal acumen. Demonstrated ability to organize and set forth intricate projects involving specific requirements and expectations from numerous stakeholders. Adept in pinpointing process improvements and implementing tactical solutions that bolster levels of overall operational potential. In pursuance of n executive-level role with a firm that will allow for leverage of creative skill set and project management talents, as well as deliver prospects for career growth and advancement.

         Serve as a Founding Partner for Studio K, a company that now grosses approximately $3.5M annually; grew the firm from team of five to 25 in tenure thus far

         Bolstered staff productivity and client fulfilment by creating, executing and maintaining standard operating procedures (Hot Chocolate)

         Garnered repeat business by designing and implementing a sound customer loyalty program offering (City Provisions)

         Developed and set into motion impactful training sessions for employee to motivate their buy-in for corporate vision and policies; hired expert speakers and vendors to deliver engaging presentations (City Provisions)

         Researched, chose and implemented a new health insurance plan for J Four

         Nurtured positive relationships between J Four and the City of Chicago s staff to secure permits and licenses without incident

         Tended to customer expectations and drove forward movement for projects by clearly articulating the needs of and responding to clients and Project Managers (Bell Construction)

         Acted in a point person capacity for new clients; developed contracts and fielded all insurance matters (Bell Construction)

         Oversaw a full cycle of projects, from quote development to final approval, for high-profile clients including A/X Armani Exchange, Gucci, Nike, Adidas and St. John (555)

         Played a key role in the conception and design of 555 s company website, e.g. content development

         Core skills include process improvement, operations management, training & Development, fiscal reporting, project management, event planning, marketing, communications, time management and organizational skills, among others

         Technical competencies include MS Office, Adobe Photoshop/Illustrator, Filemaker Pro and Iview

Studio K | Partner/COO, 2013-Present

         Act in a partner capacity at an interior design firm; cover all daily operational facets including finances, e.g. Accounts Receivable, Accounts Payable, bookkeeping and payroll

         Also develop proposals, contracts, budgets and procurement for all clients

         Lead all business functions including the creation of all operational materials and processes

         Drive project management and progressive client relations efforts

         Handle Human Resources, e.g. all aspects of hiring, on-boarding, administration, benefits management and discipline as needed

         Craft a carefully-developed company website including engaging content

         Lead insurance processes for both the business and its staff

HOT CHOCOLATE RESTAURANT | Director of Operations, 2010-2013

         Enlisted by the company Owner/Chef to lead dilly administrative operations for a restaurant and dessert bar

         Oversaw wholesale and retail catering, including event planning, menu development and day-of event execution

         Served as the foremost contact for media inquiries and public relations requests

         Created and dispensed marketing peripherals; also updated website content and printed menus as needed

         Managed all bookkeeping, as well as daily opening and closing procedures

         Hired, trained and supervised Front-of-House personnel; aimed to provide constructive performance feedback to each

         Flawlessly coordinated all logistical elements of series of small- and large-scale event projects

Yyyyyy x. yyyyyy

CITY PROVISIONS | General Manager, 2010

         Directed daily processes for a delicatessen dedicated to sustainable practices, as well as use of items from local artisans and farmers; carefully sourced vendors and negotiated competitive terms

         Monitored inventory and replenished stock as products ran low

         Partnered with health inspectors and other regulatory officials to ensure a safe, sanitary and legally compliant environment

         Hired, trained, and supervised a driven team of diverse personnel at all levels; led HR functions including benefits management, staff discipline and payroll duties

         Ensured accuracy across inventory levels by building and updating an all-inclusive POS database of products

J FOUR GROUP, INC.

Office Manager, 2002-2010

         Directed administrative functions for a full-service plumbing and sewer company.

         Processed Accounts Payable, Accounts Receivable, and payroll for personnel; also led HR activity including vacation scheduling and all matters related to benefits administration

         Scheduled meetings and coordinated travel arrangements in order to ensure smooth operations and complete calendar management across departments

         Delivered important administrative support for the company Owner during special projects

         Liaised among Owner and clients across all projects stages to fuel timely replies to inquiries, thus driving exceptionally high levels of customer satisfaction

Office Manager, Bell Construction, Inc., 2001-2002

Project Manager/Assistant to the Vice President, 555 Design Fabrication Management, Inc., 1995-2001

Certification, Food Service Sanitation Manager, State of Xxxxxx Department of Public Health

Certification, Foodservice Manager, Chicago Department of Public Health

Certification, Le Cordon Bleu College of Culinary Arts

Coursework, The Cooking and Hospitality Institute of Chicago

Coursework, Northwestern University

Membership, American Institute of Wine and Food

Membership, James Beard Foundation

Membership, Slow Food

Yyyyyy x. yyyyyy

March 19, 2018

Hiring Agent Name

Title

Company Name

Address

City/State/Zip Code

Dear [Hiring Agent Name],

I am pleased to submit my application materials for the (INSERT TITLE OF TARGET POSITION) vacancy and am submitting my documents for your review. As illustrated in the accompanying resume, my professional qualifications include the following accomplishments:

• As a management-level professional, I bring to any position years of progressive project management experience. I am skilled in all facets of various areas including process improvement, operations management, training and fiscal processes, among others.

• Over the course of my career, I ve proven myself adept in guiding and inspiring both peers and superiors to strive for success. I lead by example and am able to develop and sustain lasting relationships with stakeholders at all levels, both individually or within a team setting.

• I boast a proven record of delivering sound direction and guidance in deadline-driven, fast-paced environments that call for adaptability, time management and the ability to excel well under pressure. I am often regarded by others as a valuable trainer and mentor. This will serve me well in any executive-level position.

• Other core competencies include strategic planning, critical thinking, communications and many others. My diversity of experience includes actively contributing to processes that fuel positive change. I am able to identify both points of progress, as well as areas for improvement in any operational capacity.

• Besides completing college-level coursework, I have also engaged in a diverse array of professional development trainings. I am certified as a Food Service Sanitation Manager through the State of Xxxxxx Department of Public Health and as a Foodservice Manager via the Chicago Department of Public Health.

• Furthermore, I am involved as a member of the following organizations: the American Institute of Wine and Food, the James Beard Foundation and Slow Food.

I am a focused, capable and highly experienced applicant committed to supporting the long-term goals of an innovative, reputable firm. I am confident that I could be a valuable asset to your organization, and look forward to interviewing with you in the near future.

Yours Truly,

Yyyyyy x. yyyyyy

Enc. Resume