Gwendolyn Costello - Fine Dining Server Resume Simple
SUMMARY
Seeking a position where I can utilize my skills and experience to help the company. I am a self-motivated, and a team player.
SKILLS
  • kitchen, hiring, responsible, inventory, and marketing, purchasing, sanitation, safety, marketing, scheduling, management, budgeting
  • kitchen, hiring, responsible, manager, food cost, inventory, and marketing, purchasing, sanitation, safety, cash, marketing, scheduling, budgeting
WORK EXPERIENCES
  • 2017-12-262017-12-26

    Fine Dining Server

    Central Magnet High School

    • Worked with kitchen management to ensure proper food handling and proper delivery of food. I was also the only Captain for the restaurant.
    • Directly responsible for all aspects of the restaurant including hiring, training, scheduling, budgeting, inventory, and marketing.
    • I was responsible for the safety, sanitation, purchasing, and food preparation for the facility. I also managed the daily operation of the restaurant.
    • Opened and managed the restaurant, bar, and Grill for the new York City, NY. This included the opening of the new restaurant, the opening of the new location, and the establishment of a new
    • Food& beverage, wine, beer, wine, and spirits. Sold to a new restaurant, and was the first in the company.
  • 2017-12-262017-12-26

    Managing Partner

    Hopkinton High School

    • Directly responsible for all aspects of the store including inventory control, ordering, receiving, cash flow, food cost, labor, food costs, and budget management.
    • I was able to make sure that all kitchen and bar equipment is being maintained. We are also the most efficient way to get the restaurant.
    • Recruited, trained, and developed a team of four managers, including hiring, scheduling, budget, safety, and maintenance.
    • P&L responsibility for a multi-million dollar restaurant, including management of all bookkeeping, purchasing, and marketing departments.
    • Achieved profitability of 18% in first year, and a 6% increase in revenue per unit. Breakeven point of sale management.
    • Reduced labor costs by 10% through effective management of labor and food cost, and a reduction in waste. Improved the balance sheet and lowered the expense.

 Researchers in Programming Languages and Compilers 

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