Manager Sales
Resume:
Chicago, Illinois *****
*********@***.***
BELL, ERIC
OBJECTIVE
To secure a position with a forward thinking hospitality / culinary company in education, training, operations or corporate management.
SKILLS & ABILITIES
Develop programs and curriculum for multiple hospitality and culinary classes and accredited college programs
Created abstracts and rubrics to assess learning
Recruited and trained both hourly employees and operational managers
Created marketing plan to build personal banquet facility in excess of 20% sales increase
Worked with sales and marketing department presenting at open houses, college connections and orientations
Created working budgets for outlet managers and ensured they met those budgets
EXPERIENCE
INSTRUCTOR ILLINOIS INSTITUTE OF ART CHICAGO
2005 - current
• Instructed bachelor’s level culinary and management students in all hospitality related topics for up to 40 students
• Helped develop curriculum for new Hospitality Management Bachelor’s Program including: syllabus, daily lesson plans, PowerPoint, quizzes, and tests (20 classes)
• Participated in the newly created assessment team for Hospitality Bachelor’s Program
• Participated in quarterly assessment of core classes including capstone
OWNER WICKER PARK BANQUETS
2005 -2006
• Owned and operated 400 seat, full service banquet facility while maintaining full time and part time position as an instructor
• Created menus, contracts and client list for banquet facility
• Hired and trained front of the house and back of house employees
• Grew business financially to $1,000,000 in annual food and beverage sales
INSTRUCTOR LE CORDON BLEUCHICAGO
1999 - 2009
• Instructed culinary and management students in all restaurant management related topics (Guest Service, Purchasing, Food and Beverage Cost Control, Menu Development, Hospitality Supervision, and Restaurant Operations)
• Created curriculum, daily outlines, rubrics, projects, quizzes and exams for all classes
• Developed curriculum for new corporate LCB Entrepreneur and, Cost Control class
DIRECTOR OF RESTAURANTS AND BARS CHICAGO YACHT CLUB
1998 - 1999
• Operated food and beverage operation at two facilities ($2,200,000 annual)
• Developed and implemented budgeting and forecasting guidelines that allowed club to decrease costs by 5% while maintaining top line sales
• Decreased liquor costs by 2.2% while increasing wine sales by $17,000
• Increased F&B profit by $225,0000 in first year
GENERAL MANAGER ST. LOUIS BREAD COMPANY
1996 - 1998
• Operated and controlled all aspects of bakery/café style restaurant
• Developed flash system to control costs (budget progress report)
FOOD AND BEVERAGE MANAGER RADISSON HOTEL AT STAR PLAZA
1994 - 1996
• Operated two restaurants, bar, and room service with 90 employees and $2,600,000 annual sales (Year 2)
• Operated fine dining restaurant with 30 employees and $1,200,000 annual sales (Year 1)
• Developed new reservation and seating system that increased annual sales by $100,000
RESTAURANT MANAGER GIOVANNI’S RESTAURANT
1987 - 1994
• Worked all front of the house positions to manager in 5 years
EDUCATION
INDIANA UNIVERSITY GARY, INDIANA MASTER’S IN BUSINESS ADMINISTRATION
• Master’s in Business Administration (Minor in Marketing)
• Graduated with a 3.90 GPA
PURDUE UNIVERSITY HAMMOND, INDIANA BS IN HOTEL, RESTAURANT AND INSTITUTIONAL MANAGEMENT
• Paid all college expenses while working full-time as restaurant manager
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