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 Résumé
Tips
Employers have a preference for crisp looking
résumés that get directly to the point. By using the example
on the right, you'll improve both your résumé style and
matter.
Length
The common guidelines are: one page for early career (entry level to 5-10
years) and two pages for mid-career candidates and above.
Layout
Add interest and clarity by using bullets, indentations and various font
styles. Avoid using unconventional fonts or adding photos or graphics.
Job Data
Provide the reader with relevant detail about your past and present employers,
including stablishment size and physical location.
Measurable
Qualify your job duties, by way of reporting relationships and achievements
with tangible numbers. Use action
words and adjectives
to describe your responsibilities.
Jobs and Education
Make sure the dates are clear and without gaps. If you're a mid-to-late-career
candidate, you can conserve room by lumping earlier career jobs together,
beneath the more recent ones.
Degree Credentials
Always be honest and accurate. Dishonesty about
your degree is unethical and could result in consequences that are discomforting.
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Sample Resume
Marcus
A. Brown
357 South Peach Street
Flagstaff, AZ 86017
Home Phone: (928) 854-9327
Work Phone: (928) 362-1000
Cell Phone: (928) 637-0549
mbrown@rr.net
PROFESSIONAL SUMMARY
Enthusiastic, team player with over 14 years of culinary experience
in operations, food & beverage and training within the hospitality
industry. Professional experience has been gathered through a variety
of properties, venues, and associations.
WORK HISTORY
2003-presentExecutive
Chef, The Aventura Casino
Flagstaff,
AZ
- Directed the successful opening of 19 restaurants
with 2,600 seats and revenues of $72M
- Developed purchasing specifications and guided
all food product purchasing
- Directed management team's development, focusing
on enhanced guest service
- Maintained effective communications with casino
General Managers, Food & Beverage Management and Culinary
Management
- Responsibilities also included conducting monthly
departmental safety meetings
1998- 2003 Executive
Chef, The Boathouse
Key
West, FL
- Responsible for the purchase and management of
all food related inventory
- Implemented and maintained procedures concerning
safety and sanitation
- Participated in creating, evaluating, and modifying
strategic restaurant menus
- Formulated and implemented an accredited six
week culinary skills training program
- Oversaw 20+ kitchen line cooks and chefs
1996- 1998 Maitre
d', The Oak Room
Atlanta,
GA
- Managed entire operations of a 50 seat upscale
restaurant generating $1.56 million
- Supervised a wait staff of five and a kitchen
staff of five
- Assisted in developing a changing monthly menu
- Responsible for all purchasing, cost control,
inventory, food preparation and service
- Followed all procedures governed by OSHA and
the Georgia Labor Laws
- Increased per capita guest spending by 12.5%,
favorable by $6.87
1993- 1996Chef/Instructor,
Stone Mountain College
Stone
Mountain, GA
- Instructed courses in Food Preparation I and
II
- Developed curriculum changes
- Implemented all new food lab policies and procedures
- Responsible for the recruitment of students
- Trained and developed both restaurant employees
and managers
OTHER EMPLOYMENT EXPERIENCE (ONLY
IF NECESSARY)
EDUCATION
Johnson & Wales University,
Providence, Rhode Island
A.S. Culinary Arts
B.S. Food & Beverage Management 1993 GPA: 3.8
ASSOCIATIONS
National Society of Minorities in Hospitality: 1992- Present
The Black Culinarian Alliance: 1993- Present
INTERESTS & ACTIVITIES
Reading, traveling, sports, music and
computers
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