Cornelia Oosthuizen is a South African and American national seeking a position as Chief Stewardess, Purser, or Second Stewardess on a luxury yacht. She has over 10 years of experience in yachting and hospitality management. Her most recent role was as Chief Stewardess on the 130ft M/Y Never Say Never. She is fluent in English and Afrikaans with basic Spanish skills. Oosthuizen holds qualifications in maritime security, yacht management, first aid, wine training, and silver service. She has a bachelor's degree in restaurant and food service management.
Fabio C. Menezes has over 30 years of experience in the hospitality industry, including positions as a manager, maître d', and consultant. He is currently a manager at Charley's Steak House in Kissimmee, Florida, where his duties include managing staff, preparing steaks, and financial reporting. Prior to that he owned a consulting firm in Brazil and held management roles at restaurants and catering companies in New Jersey. He is seeking a new position where he can utilize his expertise in customer service, management, and languages.
Sergio Becerra has over 30 years of experience in food and beverage management, having held positions such as Director of Banquets, Food and Beverage Manager, and Catering Sales Manager at various hotels, country clubs, and resorts in California. He has a strong track record of success in planning and executing events of all sizes, from small private functions to large conferences of over 7,000 attendees. Becerra's expertise includes areas such as sales, customer service, leadership, budgeting, staff management, and menu development.
The applicant is seeking permanent employment and has applied for a position posted by the prospective employer. They have extensive work experience spanning over 30 years, including roles in administrative support, database and grant management, and customer service. They highlight skills in organization, attention to detail, analytical abilities, and ability to work in fast-paced environments. References and examples of their qualifications are provided.
This document provides a summary of Felicia Barrett's work history and qualifications. It details her experience working in various food service roles since 2002, including as a food server, cashier, and prep cook at restaurants like Wife Saver, The Pumping Station, and Baldino's. She also has experience working in retail and security, including as a security guard and a paper binder. Felicia completed her high school education and some culinary arts training. She has certifications in safe food handling and chemical storage from working in the food industry.
Larry Crepeaux is an experienced entrepreneurial business leader and hotel/restaurant manager. He owns and operated a successful independent restaurant in Portland for 15 years. Prior to that, he was the resident manager of a 354-suite hotel where he helped achieve top performance ratings and revenue. He has extensive experience in operations management, budgeting, staff training, and capital planning. Currently, he is looking for a new management, startup, or advisory role to utilize his skills.
Niesha Backus is seeking a position that utilizes her experience in hospitality and customer service. She has over 5 years of experience working in roles such as hostess, sales associate, teller, bartender, and trainer. Her resume details positions she has held at Ocean Prime, Anthropologie, Wells Fargo, Starlight Cantina, and Nandos Peri Peri. Backus has a Bachelor's degree in Hotel and Restaurant Management from the University of Maryland Eastern Shore. She provides references from previous managers and professors.
Jeffery A. Shores is a certified and experienced sous chef and cook seeking a position with shorter commute. He has over 10 years of experience in various culinary roles, including at Volkswagen, Kroger, Ameristar Casinos, and Le Cole Culinarie where he obtained his associate's degree in culinary arts. Shores is certified in ServSafe, manages staff and budgets, and has experience in all kitchen stations including baking, butchery, and sauce preparation. He is seeking a position closer to home to avoid long commute times.
Jeffery A. Shores is a certified and experienced sous chef and cook with over 10 years of experience in various culinary roles. He has an associate's degree in culinary arts and multiple certifications including ServSafe and ACF certification. His resume details his work history including positions at Penn Gaming Hollywood Casinos, Kroger's Marketplace, Volkswagen of America, and Bela's Arts Cafe where he has taken on roles such as sous chef, kitchen supervisor, and chef. He is currently working as a sous chef at Kroger Store #682 but is looking to transition to a closer location due to increased commute time.
Fabio C. Menezes has over 30 years of experience in the hospitality industry, including positions as a manager, maître d', and consultant. He is currently a manager at Charley's Steak House in Kissimmee, Florida, where his duties include managing staff, preparing steaks, and financial reporting. Prior to that he owned a consulting firm in Brazil and held management roles at restaurants and catering companies in New Jersey. He is seeking a new position where he can utilize his expertise in customer service, management, and languages.
Sergio Becerra has over 30 years of experience in food and beverage management, having held positions such as Director of Banquets, Food and Beverage Manager, and Catering Sales Manager at various hotels, country clubs, and resorts in California. He has a strong track record of success in planning and executing events of all sizes, from small private functions to large conferences of over 7,000 attendees. Becerra's expertise includes areas such as sales, customer service, leadership, budgeting, staff management, and menu development.
The applicant is seeking permanent employment and has applied for a position posted by the prospective employer. They have extensive work experience spanning over 30 years, including roles in administrative support, database and grant management, and customer service. They highlight skills in organization, attention to detail, analytical abilities, and ability to work in fast-paced environments. References and examples of their qualifications are provided.
This document provides a summary of Felicia Barrett's work history and qualifications. It details her experience working in various food service roles since 2002, including as a food server, cashier, and prep cook at restaurants like Wife Saver, The Pumping Station, and Baldino's. She also has experience working in retail and security, including as a security guard and a paper binder. Felicia completed her high school education and some culinary arts training. She has certifications in safe food handling and chemical storage from working in the food industry.
Larry Crepeaux is an experienced entrepreneurial business leader and hotel/restaurant manager. He owns and operated a successful independent restaurant in Portland for 15 years. Prior to that, he was the resident manager of a 354-suite hotel where he helped achieve top performance ratings and revenue. He has extensive experience in operations management, budgeting, staff training, and capital planning. Currently, he is looking for a new management, startup, or advisory role to utilize his skills.
Niesha Backus is seeking a position that utilizes her experience in hospitality and customer service. She has over 5 years of experience working in roles such as hostess, sales associate, teller, bartender, and trainer. Her resume details positions she has held at Ocean Prime, Anthropologie, Wells Fargo, Starlight Cantina, and Nandos Peri Peri. Backus has a Bachelor's degree in Hotel and Restaurant Management from the University of Maryland Eastern Shore. She provides references from previous managers and professors.
Jeffery A. Shores is a certified and experienced sous chef and cook seeking a position with shorter commute. He has over 10 years of experience in various culinary roles, including at Volkswagen, Kroger, Ameristar Casinos, and Le Cole Culinarie where he obtained his associate's degree in culinary arts. Shores is certified in ServSafe, manages staff and budgets, and has experience in all kitchen stations including baking, butchery, and sauce preparation. He is seeking a position closer to home to avoid long commute times.
Jeffery A. Shores is a certified and experienced sous chef and cook with over 10 years of experience in various culinary roles. He has an associate's degree in culinary arts and multiple certifications including ServSafe and ACF certification. His resume details his work history including positions at Penn Gaming Hollywood Casinos, Kroger's Marketplace, Volkswagen of America, and Bela's Arts Cafe where he has taken on roles such as sous chef, kitchen supervisor, and chef. He is currently working as a sous chef at Kroger Store #682 but is looking to transition to a closer location due to increased commute time.
Shawn Gavin has over 15 years of experience in culinary roles, currently serving as Chef de Cuisine at St. Regis Princeville in Hawaii. Prior to this, he was Executive Chef of Memoirs Hawaii and Acting Chef de Cuisine at the Omni Scottsdale Resort & Spa Montelucia. He has a strong background in kitchen management, menu development, financial goals, and team leadership. Gavin holds an Associate's Degree in Culinary Arts from Scottsdale Culinary Institute and an Associate's in General Studies and Business Administration from Mount Marty College.
The curriculum vitae outlines the educational and professional experience of an individual with an Associate's and Bachelor's degree in hotel and restaurant management. They have over 15 years of experience in catering, events, and restaurant management, including positions at Faqra Catering, EddéSands, Café Gray, and The Hudson Cafeteria. The document also lists languages spoken, certifications, skills, and extracurricular activities.
Clara Tavarez is seeking an administrative or event coordinator position utilizing her organizational skills. She has over 10 years of experience in human resources, event planning, and hospitality. Her background includes roles in human resources, line cooking, and event planning for companies in California, New York, and the Dominican Republic. She is bilingual in English and Spanish and holds a business administration degree and culinary arts degree.
The document is a resume for Clark R. Sarchet seeking a managerial position in the hospitality industry. It summarizes his qualifications and extensive experience as an executive chef, restaurant manager, and food and beverage director for various hotels, resorts, and restaurants over the past 30 years. It also lists his certifications, awards, and education.
Robert A. Johnson has over 30 years of experience managing premium wine grape vineyards. He has held viticulture leadership roles at several prominent vineyards and wineries in California, including Kendall-Jackson Wine Estates, Snows Lake Vineyard, and Delicato Family Vineyards. Johnson pioneered the development of close-spaced vineyards and innovative vineyard equipment, and has mentored highly effective vineyard management teams.
Arnold Buscaino is a 38-year-old Filipino man seeking a position in hospitality management. He has over 15 years of experience in restaurant and hotel management positions in the Philippines, Seychelles, and United Arab Emirates. His most recent roles include Restaurant Manager positions at hotels in Seychelles and the UAE. He is skilled in food and beverage service, staff management, and has received training in areas like food safety and empowerment. He aims to broaden his knowledge and abilities to take on new challenges in the hospitality industry.
This document is a resume for Claudia Sifre Santaella. It outlines her education including an Associate's Degree in Culinary Arts from Florida Culinary Institute and a Certificate in Culinary Arts from Escuela Hotelera de San Juan. Her work experience includes positions as a Chef at Tinto y Blanco restaurant from 2010 to present, as well as previous roles as a Pantry, Prep, and Dessert Cook at Brio Restaurant and other establishments. Her skills include being bilingual in Spanish and English and having computer proficiency in Microsoft programs and the internet.
Geir S. Kilen is an experienced executive chef with over 25 years of experience working in four-star hotels and restaurants. He has managed multiple high-volume kitchens and catering operations with annual revenues over $5 million. Kilen has received several awards for his restaurants and catering work, including a ZAGAT award and being voted best new American cuisine restaurant in Atlanta. He currently works as a culinary instructor at Virginia College in Savannah, Georgia.
Kelsey Henderson has over 10 years of experience as an executive chef for high-profile clients in Los Angeles, specializing in customized diets and event catering. She has worked for elite yacht companies, celebrities, and families, planning meals, doing grocery shopping, and keeping kitchens organized. Henderson has a degree in culinary arts and has won cooking competitions, including an NBC reality show.
This resume is for Joan Walsh-Simms, who has over 20 years of experience as a Food and Beverage Manager in the tourism and hospitality industry. She is passionate about hospitality and has a proven track record of training staff, managing operations, and helping teams achieve goals. She currently works as the Food and Beverage Manager at the Ritz-Carlton in Grand Cayman, where she has received several awards for her performance.
Jason Rasor seeks a position in the culinary industry utilizing his Associate of Applied Science in Culinary Arts from The International Culinary School at The Art Institute of Dallas. He has over 5 years of professional experience including positions as a Cook at Culinaire/George W. Bush Library and Museum and Great Wolf Lodge - Grapevine, and has skills in knife handling, baking, customer service, and Microsoft Office. Rasor also speaks basic Spanish and has coursework knowledge in various cuisines, nutrition, and menu management.
This document is a resume for Danielle Gerger detailing her experience as a restaurant manager and server over the past 10 years. She has held management roles at restaurants in Vermont and served as a wait staff at establishments in North Carolina, Iowa, and New York. Her skills include being organized, a quick problem solver, able to work well under pressure, and having a courteous and professional demeanor.
Janine N. Johnson has over 15 years of experience in food service, customer service, and programming. Her resume lists various roles as a catering attendant, bartender, server, web developer, pricing coordinator, and programmer analyst. She has strong skills in Microsoft Office, database management, and the M programming language.
Brian Lewis has over 25 years of experience in the food service industry, including as the owner and operator of three successful catering companies. He has expertise in all aspects of food service operations from menu planning and staff management to accounting and customer satisfaction. Currently, Brian works as the Executive Chef and Front of House Director at Phoenix Hospitality at Quail Creek Village in Naples, Florida, overseeing the daily operations of their dining room and pool deck bar, including large events of up to 160 guests.
R. Telford Willis is seeking an executive chef, chef, or food and beverage director position where he can utilize his experience controlling costs and ensuring quality service. He has over 20 years of experience in restaurant and catering management, including opening new locations and developing budgets. Willis most recently served as executive chef at the Hilton Boston/Dedham from 2005-2016, where he gained skills in business operations, budgeting, and staff training. He has received several awards for his culinary work and helped with charitable events.
Mark Collier has over 25 years of experience in food and beverage operations management for restaurants, hotels, and government contracts. He has a proven track record of success managing multiple profit centers and meeting key performance objectives. Collier's core competencies include strategic planning, personnel management, budget administration, customer service, and operational management. He has held roles such as Food & Beverage Manager, General Manager, and Logistics Supervisor. Collier is pursuing certification from the American Culinary Federation and holds various safety certifications.
Danny Igbaras Pandagani is a Filipino national currently located in Doha, Qatar seeking a position as a housekeeper or butler. He has over 15 years of experience in hospitality and yachting. His most recent role was as acting temporary chief steward on a private yacht in Doha since 2013. Prior to that he held supervisory housekeeping roles at hotels in Abu Dhabi and Jordan. He has extensive training in hospitality services and housekeeping.
Dedicated waiter with service to patrons. Demonstrate active listening and communication skills to ensure patrons are satisfied and 2 years of exemplary service in the food service industry. Committed to providing helpful, fast, and accurate happy. Comfortable serving patrons of various age ranges and backgrounds. Determined team player striving to deliver the highest quality service alongside food service staff.
Martha Carroll has over 10 years of experience in the hospitality industry as a bartender, server, and manager at various establishments in Memphis, Tennessee. She has a B.A. in Hospitality and Resort Management from the University of Memphis and holds certifications as a Certified Guest Service Professional, ABC certification, and ServSafe certification. Her experience includes mixing drinks, maintaining inventory, handling cash transactions, enforcing safety and sanitation procedures, and training staff.
Damien Lee has over 20 years of experience in the restaurant industry, including 8 years of experience in restaurant management. He is currently the Culinary Manager at Olive Garden Restaurants in Manhattan, KS, where he manages staff, schedules, cash drops and performs other management duties. Lee is bilingual in Spanish and has worked in various roles such as server, bartender, trainer, cook, and assistant manager at several restaurants throughout Iowa, Arizona, and Kansas.
Catharina Sandu is seeking new opportunities in the cruise industry utilizing 13 years of experience in customer service and hospitality. She has held several roles at Princess Cruises including Senior Assistant Purser, Customer Relations Manager, and Front Desk Supervisor. She is fluent in English, Swedish, and Spanish and has a strong background in event planning, staff training, and ensuring quality customer service.
Larry Crepeaux is an experienced entrepreneurial business leader and hotel/restaurant manager seeking a startup or advisory role. He has over 15 years of experience owning and operating Monteaux's Public House restaurant in Beaverton, Oregon. Prior to that, he worked as the Resident Manager of the Embassy Suites Hotel in Tigard, Oregon for 8 years, guiding it to high performance ratings. He also has experience as a Property Accountant for a senior living facility and Clarion Hotel. Crepeaux has volunteered with the Northwest Fencing Center and Oregon Division US Fencing Association, and was an Assistant Scoutmaster for the Boy Scouts of America. He has extensive skills in operations management, budgeting, staff training,
Shawn Gavin has over 15 years of experience in culinary roles, currently serving as Chef de Cuisine at St. Regis Princeville in Hawaii. Prior to this, he was Executive Chef of Memoirs Hawaii and Acting Chef de Cuisine at the Omni Scottsdale Resort & Spa Montelucia. He has a strong background in kitchen management, menu development, financial goals, and team leadership. Gavin holds an Associate's Degree in Culinary Arts from Scottsdale Culinary Institute and an Associate's in General Studies and Business Administration from Mount Marty College.
The curriculum vitae outlines the educational and professional experience of an individual with an Associate's and Bachelor's degree in hotel and restaurant management. They have over 15 years of experience in catering, events, and restaurant management, including positions at Faqra Catering, EddéSands, Café Gray, and The Hudson Cafeteria. The document also lists languages spoken, certifications, skills, and extracurricular activities.
Clara Tavarez is seeking an administrative or event coordinator position utilizing her organizational skills. She has over 10 years of experience in human resources, event planning, and hospitality. Her background includes roles in human resources, line cooking, and event planning for companies in California, New York, and the Dominican Republic. She is bilingual in English and Spanish and holds a business administration degree and culinary arts degree.
The document is a resume for Clark R. Sarchet seeking a managerial position in the hospitality industry. It summarizes his qualifications and extensive experience as an executive chef, restaurant manager, and food and beverage director for various hotels, resorts, and restaurants over the past 30 years. It also lists his certifications, awards, and education.
Robert A. Johnson has over 30 years of experience managing premium wine grape vineyards. He has held viticulture leadership roles at several prominent vineyards and wineries in California, including Kendall-Jackson Wine Estates, Snows Lake Vineyard, and Delicato Family Vineyards. Johnson pioneered the development of close-spaced vineyards and innovative vineyard equipment, and has mentored highly effective vineyard management teams.
Arnold Buscaino is a 38-year-old Filipino man seeking a position in hospitality management. He has over 15 years of experience in restaurant and hotel management positions in the Philippines, Seychelles, and United Arab Emirates. His most recent roles include Restaurant Manager positions at hotels in Seychelles and the UAE. He is skilled in food and beverage service, staff management, and has received training in areas like food safety and empowerment. He aims to broaden his knowledge and abilities to take on new challenges in the hospitality industry.
This document is a resume for Claudia Sifre Santaella. It outlines her education including an Associate's Degree in Culinary Arts from Florida Culinary Institute and a Certificate in Culinary Arts from Escuela Hotelera de San Juan. Her work experience includes positions as a Chef at Tinto y Blanco restaurant from 2010 to present, as well as previous roles as a Pantry, Prep, and Dessert Cook at Brio Restaurant and other establishments. Her skills include being bilingual in Spanish and English and having computer proficiency in Microsoft programs and the internet.
Geir S. Kilen is an experienced executive chef with over 25 years of experience working in four-star hotels and restaurants. He has managed multiple high-volume kitchens and catering operations with annual revenues over $5 million. Kilen has received several awards for his restaurants and catering work, including a ZAGAT award and being voted best new American cuisine restaurant in Atlanta. He currently works as a culinary instructor at Virginia College in Savannah, Georgia.
Kelsey Henderson has over 10 years of experience as an executive chef for high-profile clients in Los Angeles, specializing in customized diets and event catering. She has worked for elite yacht companies, celebrities, and families, planning meals, doing grocery shopping, and keeping kitchens organized. Henderson has a degree in culinary arts and has won cooking competitions, including an NBC reality show.
This resume is for Joan Walsh-Simms, who has over 20 years of experience as a Food and Beverage Manager in the tourism and hospitality industry. She is passionate about hospitality and has a proven track record of training staff, managing operations, and helping teams achieve goals. She currently works as the Food and Beverage Manager at the Ritz-Carlton in Grand Cayman, where she has received several awards for her performance.
Jason Rasor seeks a position in the culinary industry utilizing his Associate of Applied Science in Culinary Arts from The International Culinary School at The Art Institute of Dallas. He has over 5 years of professional experience including positions as a Cook at Culinaire/George W. Bush Library and Museum and Great Wolf Lodge - Grapevine, and has skills in knife handling, baking, customer service, and Microsoft Office. Rasor also speaks basic Spanish and has coursework knowledge in various cuisines, nutrition, and menu management.
This document is a resume for Danielle Gerger detailing her experience as a restaurant manager and server over the past 10 years. She has held management roles at restaurants in Vermont and served as a wait staff at establishments in North Carolina, Iowa, and New York. Her skills include being organized, a quick problem solver, able to work well under pressure, and having a courteous and professional demeanor.
Janine N. Johnson has over 15 years of experience in food service, customer service, and programming. Her resume lists various roles as a catering attendant, bartender, server, web developer, pricing coordinator, and programmer analyst. She has strong skills in Microsoft Office, database management, and the M programming language.
Brian Lewis has over 25 years of experience in the food service industry, including as the owner and operator of three successful catering companies. He has expertise in all aspects of food service operations from menu planning and staff management to accounting and customer satisfaction. Currently, Brian works as the Executive Chef and Front of House Director at Phoenix Hospitality at Quail Creek Village in Naples, Florida, overseeing the daily operations of their dining room and pool deck bar, including large events of up to 160 guests.
R. Telford Willis is seeking an executive chef, chef, or food and beverage director position where he can utilize his experience controlling costs and ensuring quality service. He has over 20 years of experience in restaurant and catering management, including opening new locations and developing budgets. Willis most recently served as executive chef at the Hilton Boston/Dedham from 2005-2016, where he gained skills in business operations, budgeting, and staff training. He has received several awards for his culinary work and helped with charitable events.
Mark Collier has over 25 years of experience in food and beverage operations management for restaurants, hotels, and government contracts. He has a proven track record of success managing multiple profit centers and meeting key performance objectives. Collier's core competencies include strategic planning, personnel management, budget administration, customer service, and operational management. He has held roles such as Food & Beverage Manager, General Manager, and Logistics Supervisor. Collier is pursuing certification from the American Culinary Federation and holds various safety certifications.
Danny Igbaras Pandagani is a Filipino national currently located in Doha, Qatar seeking a position as a housekeeper or butler. He has over 15 years of experience in hospitality and yachting. His most recent role was as acting temporary chief steward on a private yacht in Doha since 2013. Prior to that he held supervisory housekeeping roles at hotels in Abu Dhabi and Jordan. He has extensive training in hospitality services and housekeeping.
Dedicated waiter with service to patrons. Demonstrate active listening and communication skills to ensure patrons are satisfied and 2 years of exemplary service in the food service industry. Committed to providing helpful, fast, and accurate happy. Comfortable serving patrons of various age ranges and backgrounds. Determined team player striving to deliver the highest quality service alongside food service staff.
Martha Carroll has over 10 years of experience in the hospitality industry as a bartender, server, and manager at various establishments in Memphis, Tennessee. She has a B.A. in Hospitality and Resort Management from the University of Memphis and holds certifications as a Certified Guest Service Professional, ABC certification, and ServSafe certification. Her experience includes mixing drinks, maintaining inventory, handling cash transactions, enforcing safety and sanitation procedures, and training staff.
Damien Lee has over 20 years of experience in the restaurant industry, including 8 years of experience in restaurant management. He is currently the Culinary Manager at Olive Garden Restaurants in Manhattan, KS, where he manages staff, schedules, cash drops and performs other management duties. Lee is bilingual in Spanish and has worked in various roles such as server, bartender, trainer, cook, and assistant manager at several restaurants throughout Iowa, Arizona, and Kansas.
Catharina Sandu is seeking new opportunities in the cruise industry utilizing 13 years of experience in customer service and hospitality. She has held several roles at Princess Cruises including Senior Assistant Purser, Customer Relations Manager, and Front Desk Supervisor. She is fluent in English, Swedish, and Spanish and has a strong background in event planning, staff training, and ensuring quality customer service.
Larry Crepeaux is an experienced entrepreneurial business leader and hotel/restaurant manager seeking a startup or advisory role. He has over 15 years of experience owning and operating Monteaux's Public House restaurant in Beaverton, Oregon. Prior to that, he worked as the Resident Manager of the Embassy Suites Hotel in Tigard, Oregon for 8 years, guiding it to high performance ratings. He also has experience as a Property Accountant for a senior living facility and Clarion Hotel. Crepeaux has volunteered with the Northwest Fencing Center and Oregon Division US Fencing Association, and was an Assistant Scoutmaster for the Boy Scouts of America. He has extensive skills in operations management, budgeting, staff training,
The document is a cover letter and CV for Brendan Craig applying for a position. The summary highlights that Brendan has over 30 years of experience in transport, logistics and warehouse management. He is currently a route planner, office administrator and shift supervisor at Barry Express, overseeing deliveries across Ireland. Previously he was an operations supervisor at Target Express managing a regional depot staff. Brendan has strong communication, organizational and problem solving skills from managing teams and resolving customer issues.
Andre Miller has over 8 years of experience in the cruise industry, most recently as an Activities Manager for Royal Caribbean Cruise Line. He is seeking a Cruise Director position to utilize his skills in public relations and providing a satisfying customer experience. Miller has a history of organizing onboard entertainment, interacting with guests, supervising staff, and assisting with embarkation and debarkation processes. Prior to his role at Royal Caribbean, he spent 7 years entertaining guests and managing activities as Cruise Staff and Entertainment Supervisor.
Matthew Langenbach has experience in hospitality management, culinary arts, and restaurant operations. He received a Bachelor's degree in Hotel and Restaurant Management from Northern Arizona University, where he took courses in culinary arts, ecotourism, and hospitality law. Langenbach has worked in various roles such as line cook, pastry chef, and trainer at restaurants and hotels in Arizona. Currently, he is a certified trainer at Fox Restaurant Concepts where he helps with new store openings.
This document contains the resume of Margaret R. Raab. It summarizes her professional experience in property management, customer service, and hospitality spanning nearly 20 years. Her experience includes roles as an owner representative, property manager, activities manager, and recreation manager at several resorts and real estate companies in South Carolina and Florida. She holds a Bachelor of Science in Hospitality Management and a Bachelor of Arts in Communication from East Carolina University.
This resume is for Kevin Huntley, who has over 10 years of experience in hospitality, recreation, and telecommunications roles. He has a bachelor's degree in recreation administration and is seeking a career in the telecommunications industry. His experience includes positions as an activities coordinator, recreation coordinator, volleyball official, and tower technician installing and maintaining telecommunications equipment.
Richard Thurston Seebeck III has over 5 years of experience in sales, marketing, customer service and event coordination. His most recent role is Sales/Lead Generation at Solar City in Monterey, California where he conducts in-person sales, leads generation, and books consultations. Previously he was the Marketing/Sales Manager for Baby B's Canopies, coordinating social media marketing, materials design, and product demonstrations. He also served as a Team Server at Pebble Beach Company where he received customer service awards and worked large corporate events, and held roles in recreation, activities coordination and event planning at Santa Lucia Preserve.
Elizabeth Montalvo is seeking a career opportunity where she can utilize her skills in customer service and ultimately advance to upper management. She has over 10 years of experience in hotel and resort management, having held positions such as Kids Experience Manager, Guest Relations Coordinator, and Supervisor of Recreation. Montalvo has received several awards and achievements for her performance, including promotions, nominations for Manager of the Quarter, and Employee of the Year. She is bilingual in English and Spanish and has strong skills in customer service, financial management, and Microsoft Office applications.
Franck Galzy is an experienced hotel manager seeking a new position. He has over 15 years of experience managing all aspects of hotel operations on cruise ships, including leading teams, maximizing guest satisfaction, and ensuring health and safety standards are met. He is hands-on, analytical, and focused on continuous improvement. Currently he is a general manager responsible for a large cruise ship hotel and looking to further develop his career.
This document contains Christopher Olschewski's resume. It lists his contact information, qualifications, work experience, education, training, and awards. His work experience includes over 15 years serving in the United States Navy in roles such as supervisor, leading petty officer, assistant port operations officer, work center supervisor, and departmental command financial specialist. He has demonstrated skills in leadership, management, budgeting, scheduling, and ensuring safety and efficiency. He has received multiple awards including four Navy and Marine Corps Achievement Medals.
Sean P. Lally has over 25 years of experience in food service management, cooking, and sales. He has held various roles such as kitchen manager, deli shift leader, and restaurant owner/operator. He is a leader with a proven track record of success.
Sean P. Lally has over 25 years of experience in food service management, cooking, and sales. He has held various roles such as kitchen manager, deli shift leader, and restaurant owner/operator. He is a leader with a proven track record of success.
Michael Rodriguez has over 15 years of experience in the restaurant, hospitality and wine industries, including roles at Jester King Brewery, Cipollina Bistro, Sky Canyon by Stephan Pyles, Zodiac Hospitality Services, Geisha House, Ari's Wine Bistro and Bodega Bar, Chateau Wine Market, and Havana Social Club. He has also held accounting roles at Nations Bank, Mountain Muffler, and Soft Warehouse/CompUSA. His experience includes production, tours, education, serving, managing staff, inventory management, sales, training, and event planning. He graduated from Thomas Jefferson High School and Alpharetta Baptist Academy.
Debra Coates is seeking a position as an office manager or administrative assistant. She has over 30 years of experience in office management, administrative support, and customer service roles. Her skills include managing records and databases, coordinating travel, resolving complaints, supervising employees, and providing administrative support. Her most recent role was as an Administrative Assistant and BLS Instructor for Dignity Health where she scheduled classes, maintained student records, and assisted with medical training instruction.
Kevin P. DiCarlo has over 10 years of experience leading and supervising teams in various customer service, operations, and training roles. He is currently working at Walt Disney World and also runs his own business consulting company. DiCarlo has a background in hospitality, military service, and higher education administration.
NEW MAIN RESUME WORD FORMAT WITH PHOTO 10_30_16 Grandville Jones
Grandville Thomas Jones Jr. is seeking a position with a reputable company that promotes community, social responsibility, and personal/professional growth. He has over 15 years of experience in retail management, most recently as General Manager for 7-Eleven, where he oversaw daily operations and ensured high quality customer service. Jones also has experience as a Store Manager for Spirit Halloween and Associate Manager for Buffalo Exchange, demonstrating a track record of leadership, employee development, and increasing sales. He holds an Associate's Degree in Sociology and Political Science and has advanced computer and office skills.
This resume is for Adam and Heidi Hewison, who have over 28 years of combined experience in hospitality, tourism, accommodation, and minesite management. They have worked in various roles such as housekeeping, yard work, cooking, restaurant management, and have also owned their own successful catering business. They are now looking to move and work as a couple at a resort, utilizing their extensive experience in hospitality and resort management.
Jennifer Garth is seeking a position that utilizes her communication, sales, and management skills. She has over 10 years of experience in customer service roles, including as a server at multiple restaurants where she exceeded sales goals. Garth has a Bachelor's degree in Business Administration and has held office management positions, where she performed tasks such as managing payroll, processing paperwork, and overseeing employees. She is proficient in Microsoft Office programs and has international experience working independently in Barcelona, Spain.
This document is a resume for Alison W. Efimetz seeking an operations or administrative role. She has over 15 years of experience in non-profit, healthcare, and promotional industries. Her skills include project management, customer service, event planning, and Microsoft Office. Her most recent role was Operations Assistant at a promotions company, and she also currently works part-time as a receptionist at an assisted living facility. Previously she was Director of Youth Ministry at a Catholic church.
1. Cornelia Oosthuizen +1.678.591.1986 cornelia24@gmail.com Cornelia.Oosthuizen82
1 | P a g e
Personal Information
Nationality USA & South African
Date of Birth June 24th, 1982
Current Location Fort Lauderdale, FL, USA
Languages Fluent English, Afrikaans, basic Spanish
Marital Status Single
ENG1 No restrictions – exp. 2/19
Driver’s License GA, USA
Non-Smoker, No visible tattoos
Objective: As a respectful, intelligent and efficient manager with outstanding
time management and multitasking skill sets, I am seeking a Chief Stewardess,
Purser or strong Second Stewardess position. A career onboard a private
Motor or Sailing Yacht to further the development of my qualifications, in turn
enabling me to own and operate my dream of a Luxury Boutique Backpackers.
Qualifications
2014 - USCG NMC Compliant Maritime Security Awareness, MPT, Florida, USA
2014 - Interior Yacht Management Course, MPT, Florida, USA
2014 - MCA Care at Sea (PIC) & MCA First Aid, Maritime Professional Training, Florida, USA
2013 - Advanced Wine/Sommelier Training, International Wine Guild, Colorado, USA
2008 - STCW95, Chapman’s Sea School, Florida, USA
2008 - Silver Service Course, American Yacht Institute, Florida, USA
2005 - BS degree in Restaurant & Food Service Management, Johnson & Wales University, RI, USA
Career Experience
01/17 – current Chief Stewardess M/Y ‘Never Say Never’ – 130 ft Sunseeker Predator
After a two-year hiatus, away from yacht life, Captain Todd asked me to return to NSN after being sold to new owners in 2015.
The vessel ran aground and was towed back to the USA for further investigation prior to the start of the season. I am currently
leading thorough inventories on board of all interior items, products, supplies and appliances, detail cleaning of all areas and
“putting her to bed” for insurance purposes.
02/15- 12/16 Office & Operations Manager MultiStone, Inc. – Charleston, SC, USA
MultiStone is the Low Country’s leading fabricator of granite, marble & engineered stone kitchen and bath countertops. We
expanded into the Charleston, SC area where I created a position to be completely independent from head offices in Savannah.
In doing so, I shaped a role to encompass duties of 5 varying departments into 1. Responsibilities included quoting and
estimating sales, schedule and material ordering, and management of jobs from template, fabrication, through to installation.
The position also managed all sub contract employees and tract builders with current accounts. Costs were kept down by
implementing more efficient material use and accurate inventory control. Sales and accounts generated and maintained
upwards of $500K annually.
10/14-1/15 Freelance Chief Stewardess M/Y Brunello & M/Y Illusions
All basic Chief Stewardess duties, to include complete organization of remodeled “Illusions” ready for New Year’s Charters
05/13 – 09/14 Chief Stewardess M/Y ‘Never Say Never’ – 130 ft Sunseeker Predator
Along with all the basic duties of a stewardess (guest service, F&B service, laundry, cabin and vessel maintenance, flower
arrangement, table décor, bartending etc.), I oversaw all accounts (excl. captain’s), monies and medical supplies. Other
responsibilities included provisioning for chef, guest & crew, wine & spirits control, interior and appliance maintenance, guest
itinerary coordination, and event planning and execution for up to 40 guests. I took great pride in hiring, training, and
motivating other stewardesses and crew members alike, and being a personal assistant to both Captain’s. All duties executed
in previous position on M/Y Dragon were perfected and implemented on M/Y Never Say Never, creating manuals and layouts
for interior management purposes. We cruised the Bahamas, the US East Coast for a season and finished with an extensive
journey throughout the Mediterranean. NSN has been in numerous boat shows in my tenure as well as a brochure and TV
shoot for “Extreme Yachts” and selling intentions.
03/10 – 09/12 Chief Stewardess (promoted) M/Y ‘Dragon’ – 135 ft Palmer Johnson
Responsible for all normal interior duties, maintaining all inventories, interior provisioning for guests and crew, charter stock,
flowers, training and motivating 2nd stewardess. Duties included all accounting and cash related to the interior department as
well as sourcing new uniforms from various suppliers. Designed computer layouts for all inventories and procedures on
board, and a service manual for on and off charter. Assisting the Captain with all logistics for the charter guests, including
researching/booking appointments, transport, sightseeing and activities. I assisted on exterior quite a bit, handling lines and
fenders, anchor drop, wash-downs/waxing. I was responsible for editing and keeping all paper charts up to date per UKHO
standards. Majority of time were based in the South of France, with some winter trips in the South of Florida and Bahamas.
** I helped in transitioning a new Estate manager into his role at the owners’ property in Miami during a slow winter
season where I created accounting spreadsheets, trained the domestic staff in product use, detail cleaning,
laundry/ironing, and assisted in organizing contractors and vendors.
2. Cornelia Oosthuizen +1.678.591.1986 cornelia24@gmail.com Cornelia.Oosthuizen82
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02/10 - 03/10 Freelance 2nd Stewardess M/Y ‘KAI’ - 120 ft Benetti
Responsible for high end service, beds, heads, turndowns and laundry. Involved lots of bartending and entertaining of
younger guests. Since the vessel was being sold, I was responsible for all inventory accounts for the hand – over. My time
spent on this vessel was based for chartering in the Bahamas.
05/09 – 01/10 2nd Stewardess S/Y ‘Perseus’ – 170 ft Perini Navi
Part of a three-person interior team, I was responsible for all interior duties. The Chief and I rotated daily between Guest and
Service tasks. I oversaw wine service as well as all theme parties which were held often. We ran with a heavily used owner
program, with occasional commercial charters and participated in the Rolex Perini Navi Cup. I was responsible for land trips
with owner’s kids. We spent most our time in the Mediterranean and I was onboard for the crossing from Europe to Panama.
04/09 Freelance 2nd Stewardess M/Y ‘Kaleen’ – 110 ft Broward
I joined the vessel in the Bahamas for a month of owner’s trips and was offered a permanent position to become Chief stew.
This experience involved all normal stewardess duties with a lot of housekeeping and detailing of interiors.
05/08 – 03/09 Stewardess M/Y ‘Time For Us’ – 170 ft Feadship
A newly acquired vessel when I joined at the end of a yard period getting her ready for the Mediterranean season.
My first permanent position was met with an incredibly busy private program with 12-24hr turn-around being the norm.
I was part of a three-person service crew and a total of five stewardesses. Rotational, high-end service was the focus of my
tenure, as well as housekeeping/detailing, laundry and creating/updating all decorations and uniform inventories. Table
decorating as well as flower arrangements were a large part of my duties. I completed a return crossing from US to Med and
spent most of our time exploring European waters.
04/08 – 05/08 Stewardess M/Y ‘Battered Bull’ – 172 ft Feadship
A “green” month; learned in’s & outs of detailing, product use on surfaces, organizing storage bilges, inventory/cataloguing
Hospitality Career Experience
10/06-01/08 Banquet Manager Druid Hills Golf Club Atlanta, GA, USA
Worked with Catering Director, Executive and Banquet Chef to schedule and coordinate personnel requirements for
private functions of 2 to 1200 people including weddings, holiday events, golf tournaments etc.
Recruits, hires, trains and supervises service staff (including Asst. Banquet Mgr.) of 20 - 50 employees
Implemented incentive and training system to ensure setup and service is done to club’s standards
Ensure room setups and service are per function sheets and that linens, tables, glassware, china and silverware in
proper conditions; pre-function line ups with staff to ensure smooth service concerning staff and food delivery
Prepared and provided weekly commission reports and labor budget figures (labor cost, revenue, expenses etc.)
Ensured, by delegation to employees, neat and orderly clean up after each event
03/06-08/06 Assistant General Manager Jamba Juice Company Boca Raton, FL, USA
Ensure environment of outstanding customer service in order to form a massive return clientele base
Facilitate GM in developing team members and leaders through…
encouragement and performance feedback while controlling daily labor schedule
instilled “professionally” personal levels with staff to understand each individual’s strengths’ and weaknesses
placing key players in appropriate positions to consistently create in-sync and efficient production
Assist in monitoring and ordering inventory daily to guarantee freshest products are sold
08/05-11/05 Bakery Manager (internship) Mountain View Coffee & Bakery Scottsdale, AZ, USA
Revamped physical organization and appearance to increase productiveness and implemented operational plan
Formulated efficient cost control, inventory, and opening/closing procedures
Streamlined advertising tools and realized a 12% increase in net profit during initial 6 weeks.
Interests
Avid reader, hiker and “yogi”; climbed Mt. Everest and the Annapurna circuit in Nepal. Passionate about the arts, food and
viticulture, and I continue to work on my business plan for owning my own boutique hotel.
References
CEO/Owner e: erina@multistoneinc.com p: +1(404) 483-2420 MultiStone Inc.
Sales Manager e: liezel@multistoneinc.com p: +1(912) 228-7035 MultiStone Inc.
Captain Robin Todd e: robintodd@outlook.com p: +64(0) 22 057 3806 M/Y Never Say Never
Chief Stew Tracy Piper e: tracyleepiper@yahoo.com p: +44(0)7572858634 M/Y Dragon
Chief Stew Trish Moore e: trish_m1980@hotmail.com S: trishmoore1980 S/Y Perseus
Chief Stew Christina Gomes e: christinagomes.sa@gmail.com, christinagomes2001@yahoo.com M/Y TimeForUs