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Online Resumes with " QUALIFICATIONS"
Executive Chef
Ideal Companies: KENT HOY 3172 Doctors Crossing CHARLOTTESVILLE, VA. 22911 kenthoy@hotmail.com HM: 434-973-4094 CL: 434-996-8947, Objective: TO ASSIST AND MAINTAIN A CREATIVE CAREER IN THE SERVICE AND HOSPITAITY INDUSTRY WHERE I AM ABLE TO SHARE MY STRONG ORGANIZATIONAL AND INTERPERSONAL SKILLS., Qualifications: 20 Years Management, Customer Service Training, P&L, P.O.S. Operations, Payroll, Ordering & Purchasing, Maintaining Inventories, MS Windows, DOS, Retail Sales, Marketing, Accounting, Photography, 10 Years C.P.R. Training, A.D.A Training, Training in the 21st. Century Leadership Management Program., Work History:*4/08 to 6/08 * Executive Chef [Contract] for* Aramark *at, Shenandoah National Forest Luray, Va., *The Kroger Company *01/06 to 4/08 *Managing Chef /Charlottesville, Va. 22911, Responsible for Customer service in all facets of the retail market and preparing Gourmet meals in a display of varied recipes of hot and cold carry out and catering services. Daily preparation of company spec hot meals, salads, desserts and ready to serve items hand prepared with my culinary skills. Managed the training and education of not less than 15 team members of the proper food preparation, handling, and holding procedures. To provide the ultimate shopping experience with a certified Chef and consult in cooking techniques. Help in suggestive sales to increase sales for the company, promote the purchase of items that are needed to complete meals, parties, and special events especially the holidays. At present the store is an A volume retail store with upward sales approx. at 4.2 million monthly. Managing over all operations as a salaried manager at any time seen necessary in the absence of the GM or any Co-manager. At all times protect the assets of the store not limiting it to the merchandise yet also all team members. Keeping with policies and guild-lines of the Health Dept., State Agriculture and Proctor & Gamble Corp., *Holiday Inn /Damon’s *03/05 to 01/06 *F & B Director / Executive Chef Charlottesville, a, Responsible for Guest Satisfaction and Customer service for a Holiday Inn with a franchise of a Damon’s Rib restaurant and Sports bar, connected to Holiday Inn. Duties included F&B Director yet also Executive Chef for both outlets. Manage and train not less than 20 + team service staff, 10 + culinary team members, and also 4 Dept. Managers. Assisted with AM, Breakfast menu, room service, lunch and dinner menus and also a full service sports bar open weekly till mid-night. Oversee all catering services provided by the Holiday Inns meeting and banquet rooms and off-site catering events. Work 1 M.O.D. shift per month. Maintain weekly labor, weekly culinary schedules, P&L, F&B reports and monthly Dept. manager’s schedules. On-line weekly ordering for food in all outlets except for the daily purchases of beer and alcohol for a large Sports Bar, with the shared seating for restaurant and bar there is approx. 300 seats, plus a P.D.R of additional seating of 45. The gross volume revenue in all F&B outlets was an approx. 1 million monthly; some of the revenue was pending on how many U.V.A. home and televised games of various sporting events occurred, ., *The Downtown Grille*04/03 to 03/05 *Working Chef / Chefs de partie / Charlottesville, Va., Responsible for maintaining a position of a Station Chef. In a full service Restaurant with seating of 125 plus a P.D.R. with 50 seating with a full service lounge. The restaurant Specialized in Steak and Seafood in a Fine Dining atmosphere with an Award Winning Wine selection with white linen tables in an open air kitchen presentation. In daily production I would prep a variety of hand cut steaks, Ahi grade tuna, fresh salmon, fresh Main lobsters, in house desserts, and in house made dressings for an exclusive PM menu. I assisted 8 station Chefs at any station during the open hours of operation during a 7 day work week. Conducted daily ordering of produce, seafood, and poultry and on line ordering of all prime beef. Worked a daily and a nightly rotation of cleaning schedules, 5 night’s weekly assisted dinner specials for a 4 pm line-up and a 5pm opening. Presentation line-ups where crucial with front of the house service team, food runners, and floor Managers to increase revenue and minimize waste. Assisted in the introduction of a stream line catering menu to capture all possible markets of the C-Ville clientele that generated 3 to 5 extra events to increase the gross average at the Grille yearly sales where approx. 5.5 million dollars., *Double Tree Hotel *02/00 to 04/03 * Executive Chef /Charlottesville, Va. 22901, Responsible to guarantee the Guests receive at all times the S.T.A.R. welcome of a smile and a warm D.T. cookie upon arrival, and to help increase their return plans for a vacation or a business trip to boost the Hotels sales and increase overall revenue. Revised and introduced a new menu in all outlets of a full service Hotel with 300 rooms, room service, a lounge and the largest banquet facility active in C-Ville. Daily management of all food preparation techniques for all culinary presentations and product testing for the new menus to understand the local market. Created cross usage of combined food items on all menus to reduce waste and maintain a profit which helped in reducing all food inventories and increased capital. Directed daily in the proper sanitation of all culinary work areas and the proper food handling and storage of daily items to be served in all outlets. Provided creative elegant culinary presentations to all service and catering functions. Other duties included training all team members of service and culinary staff ethnic Practices and Principals of Professional, Service in the Hospitality Industry. Assisted catering Managers in tasting, for Weddings, Banquets and future events to maintain budgets and increase sales. Managing at any given M.O.D. shift set fourth by the G.M. Oversee the monthly inventories. Present weekly schedules for not less than 25 culinary team members, 8 utility team members, and 1 full time purchasing agent. Also stayed active in all community events to continue the growth and future of the Hotel. And always generated a Will Do! Want To! Can Do! Attitude to ensure a positive work environment at all times., *Other work: Bonn Apetit Restaurant *09/97 to 02/00 *Chef / Partner Birmingham, Al., Double Tree Hotels *04/87 to 12/96 *Executive Chef / Atlanta Ga. 30141, Holidome/Holiday Inn *12/84 to 1/87 *1st Chef / Nashville, Tn., *Education: Crestview High School *77/78 / Crestview, Fl. H.S. Diploma, New England Culinary Institute *78/83 / Montpelier, Vt. Bachelors, KENT HOY 3172 Doctors Crossing CHARLOTTESVILLE, VA. 22911 kenthoy@hotmail.com HM: 434-973-4094 CL: 434-996-8947, Objective: TO ASSIST AND MAINTAIN A CREATIVE CAREER IN THE SERVICE AND HOSPITAITY INDUSTRY WHERE I AM ABLE TO SHARE MY STRONG ORGANIZATIONAL AND INTERPERSONAL SKILLS., Qualifications: 20 Years Management, Customer Service Training, P&L, P.O.S. Operations, Payroll, Ordering & Purchasing, Maintaining Inventories, MS Windows, DOS, Retail Sales, Marketing, Accounting, Photography, 10 Years C.P.R. Training, A.D.A Training, Training in the 21st. Century Leadership Management Program., Work History:*4/08 to 6/08 * Executive Chef [Contract] for* Aramark *at, Shenandoah National Forest Luray, Va., *The Kroger Company *01/06 to 4/08 *Managing Chef /Charlottesville, Va. 22911, Responsible for Customer service in all facets of the retail market and preparing Gourmet meals in a display of varied recipes of hot and cold carry out and catering services. Daily preparation of company spec hot meals, salads, desserts and ready to serve items hand prepared with my culinary skills. Managed the training and education of not less than 15 team members of the proper food preparation, handling, and holding procedures. To provide the ultimate shopping experience with a certified Chef and consult in cooking techniques. Help in suggestive sales to increase sales for the company, promote the purchase of items that are needed to complete meals, parties, and special events especially the holidays. At present the store is an A volume retail store with upward sales approx. at 4.2 million monthly. Managing over all operations as a salaried manager at any time seen necessary in the absence of the GM or any Co-manager. At all times protect the assets of the store not limiting it to the merchandise yet also all team members. Keeping with policies and guild-lines of the Health Dept., State Agriculture and Proctor & Gamble Corp., *Holiday Inn /Damon’s *03/05 to 01/06 *F & B Director / Executive Chef Charlottesville, a, Responsible for Guest Satisfaction and Customer service for a Holiday Inn with a franchise of a Damon’s Rib restaurant and Sports bar, connected to Holiday Inn. Duties included F&B Director yet also Executive Chef for both outlets. Manage and train not less than 20 + team service staff, 10 + culinary team members, and also 4 Dept. Managers. Assisted with AM, Breakfast menu, room service, lunch and dinner menus and also a full service sports bar open weekly till mid-night. Oversee all catering services provided by the Holiday Inns meeting and banquet rooms and off-site catering events. Work 1 M.O.D. shift per month. Maintain weekly labor, weekly culinary schedules, P&L, F&B reports and monthly Dept. manager’s schedules. On-line weekly ordering for food in all outlets except for the daily purchases of beer and alcohol for a large Sports Bar, with the shared seating for restaurant and bar there is approx. 300 seats, plus a P.D.R of additional seating of 45. The gross volume revenue in all F&B outlets was an approx. 1 million monthly; some of the revenue was pending on how many U.V.A. home and televised games of various sporting events occurred, ., *The Downtown Grille*04/03 to 03/05 *Working Chef / Chefs de partie / Charlottesville, Va., Responsible for maintaining a position of a Station Chef. In a full service Restaurant with seating of 125 plus a P.D.R. with 50 seating with a full service lounge. The restaurant Specialized in Steak and Seafood in a Fine Dining atmosphere with an Award Winning Wine selection with white linen tables in an open air kitchen presentation. In daily production I would prep a variety of hand cut steaks, Ahi grade tuna, fresh salmon, fresh Main lobsters, in house desserts, and in house made dressings for an exclusive PM menu. I assisted 8 station Chefs at any station during the open hours of operation during a 7 day work week. Conducted daily ordering of produce, seafood, and poultry and on line ordering of all prime beef. Worked a daily and a nightly rotation of cleaning schedules, 5 night’s weekly assisted dinner specials for a 4 pm line-up and a 5pm opening. Presentation line-ups where crucial with front of the house service team, food runners, and floor Managers to increase revenue and minimize waste. Assisted in the introduction of a stream line catering menu to capture all possible markets of the C-Ville clientele that generated 3 to 5 extra events to increase the gross average at the Grille yearly sales where approx. 5.5 million dollars., *Double Tree Hotel *02/00 to 04/03 * Executive Chef /Charlottesville, Va. 22901, Responsible to guarantee the Guests receive at all times the S.T.A.R. welcome of a smile and a warm D.T. cookie upon arrival, and to help increase their return plans for a vacation or a business trip to boost the Hotels sales and increase overall revenue. Revised and introduced a new menu in all outlets of a full service Hotel with 300 rooms, room service, a lounge and the largest banquet facility active in C-Ville. Daily management of all food preparation techniques for all culinary presentations and product testing for the new menus to understand the local market. Created cross usage of combined food items on all menus to reduce waste and maintain a profit which helped in reducing all food inventories and increased capital. Directed daily in the proper sanitation of all culinary work areas and the proper food handling and storage of daily items to be served in all outlets. Provided creative elegant culinary presentations to all service and catering functions. Other duties included training all team members of service and culinary staff ethnic Practices and Principals of Professional, Service in the Hospitality Industry. Assisted catering Managers in tasting, for Weddings, Banquets and future events to maintain budgets and increase sales. Managing at any given M.O.D. shift set fourth by the G.M. Oversee the monthly inventories. Present weekly schedules for not less than 25 culinary team members, 8 utility team members, and 1 full time purchasing agent. Also stayed active in all community events to continue the growth and future of the Hotel. And always generated a Will Do! Want To! Can Do! Attitude to ensure a positive work environment at all times., *Other work: Bonn Apetit Restaurant *09/97 to 02/00 *Chef / Partner Birmingham, Al., Double Tree Hotels *04/87 to 12/96 *Executive Chef / Atlanta Ga. 30141, Holidome/Holiday Inn *12/84 to 1/87 *1st Chef / Nashville, Tn., *Education: Crestview High School *77/78 / Crestview, Fl. H.S. Diploma, New England Culinary Institute *78/83 / Montpelier, Vt. Bachelors
Customer Service Representative Has To Be 100%
Not sure how to grab your attention. All my hours are spent achieving a certain level(100%) of service in everything I do.
Ideal Companies: climber.com
Do it all Admin
Books on how to do little home improvemrnt projects
Ideal Companies: Smaller growing companies with room for real contributions and not be just a number.
Tags for this Online Resume: MS Word, Excel, Outlook, Power Point, Lotus123, DBase III, Dictation, General Office Skills, Receptionist, Project Coordinator, Purchasing, Scheduling, Inspections, Estimates, RFI, ECO, OSHA, Accounting, Document Control
Carpenter
Ideal Companies: Michael l. Gray Address 5449 Alameda AVE, City, State/far Rockaway NY 11692, Phone: (718)318-2270, (917) 854-3262, OBJECTIVE: To obtain employment in the operating Engineers & carpentry, Construction and maintenance field, QUALIFICATIONS, Plumbing Carpentry Electrical and more, EDUCATION -1992 1995 Beach Channel High school, Auto body shop woodshop Music Martial arts, EMPLOYMENT: 2007 2008 Villa Construction Inc. N.Y., Framing & Wood work & Concrete Carpenter, 2007 2007 Creative Management Services N.Y, Finish Wood work., 2007 2007 EVERGREEN IN JFK Air Port N.Y., Cargo., 2006 2006 Wonder Worker Construction Corp N.Y. N.Y., Sheet rocking Metal & Wood Framing Wood working Plumbing, Some Electrical, 2005 2005 work for Omni-Serve in JFK LGA airport NY, Plumbing Electrical Carpentry Woodwork, 2004-2005 working for my self NY.NJ.AL.MI.CT, 2002- 2003 Meridian Management Corporation, Electrical work plumbing and install radiator and more, Fort Hamilton military community Brooklyn NY .NY, 1999-2001 Trade source Construction Greenwich CT, performed all installation in work field, Sheet rocking framing Cabinet installing an electrical work, 1997-1999 Scott Bovasa construction NY.NY, Carpenter Help performed layouts from plans on job, Sight daily framing sheet rocking Drop ceilings electrical, , Etc. light cabinetry woodworking., 1995-1997 D&D Construction Queens, NY.NJ, Work in high residential carpentry field and performed, All aspect of Carpentry. All wood and metal framing, And plumbing etc., 1993-1995 White rose frozen food NY.NJ, A Hi low man, References: Kevin drake (718)277-2716 Martin J Ain (516) 239-4508, Yoseph Israel (347)512-6450, Richmond nelson (718)322-5350
Tags for this Online Resume: Construction
Sales Professional/Sales Manager
CRAIG MCDANIELS, CSP 8260 Enclave Road • Woodbury, MN 55125 • 651-730-7334 • cmcdaniels@comcast.net Sales Management Qualifications PROFILE Dedicated and results-oriented professional offering more than ten years of hands-on experience spanning sales/business development, budget management, customer service, and personnel training. Creative leader with a proven track record of identifying issues, analyzing need...
Ideal Companies: Residential Home Builders
Tags for this Online Resume: strategic/tactical planning, oral/written communication, presentations, public relations, facilitator, market development, crisis management, contract negotiations, customer relations, vendor relations, account retention strategies, sales development lifecycle, key account management, relationship-building initiatives, customer service, team building, territory management
Customer Service/Data Entry Operator
I am seeking a full time permanent position as a Customer Service/Data Entry Operator. Based on my skills, I am confident that I would be a great addition to your team. Please see my resume which highlights my ability, knowledge and expertise. My years of office experience and customer service skills provide the type of employee you are requiring. I am excited about the position and the ability to help your company...
Ideal Companies: doesn't really matter what company I work for as long as the people are nice and they have good benefits.
Tags for this Online Resume: data entry, clerical assistant
Manufacturing Guru
Ideal Companies: Medical Sales; Quality Control, Manufacturing Processes, Customer Service
Tags for this Online Resume: ISO Internal Auditing, Manufacturing/Processes, Executive Administration, Inventory, Quality Control, Administration
You'll Never Look Bank
775 857 9267 djburney@sbcglobal.net 7300 Gemstone Drive Reno, Nevada 89511 OBJECTIVE I am looking for a position with a great company, where I can grow and utilize my experience to become an asset to both the Company and my co-workers. I want to build a future with a company where I will look forward to going to work every day and know I’m accomplishing my goals and I am making a definite impact on my future...
Ideal Companies: Bankiing, Data Processing
Tags for this Online Resume: Banking/Accounting/Administrative
Mark Dube
I am currently a part time Virtual Assistant and would like to add to my work load. Please review my information and see if we are a match. I need a new path to walk. Your company may just be that very path. I know I can help the company grow. What follows is the result of my Career Builder "Career Path" test. Please review this and my resume for possible employment. BEST OCCUPATIONAL CATEGORY You're...
Ideal Companies: Telecommuting Companies
Account Manager
Room for advancement. Not to be micro managed, but have a manager that cares about my performance, not just how it makes him/her look. Something that I can smile about at the end of the day.
Ideal Companies: Happy Cog, Advertising firms, Susan B. Komen Foundation, American Heart Association, any non-profit company.
Tags for this Online Resume: business to business, face to face, performance standards, relationship building, Client retention, 5 Step Sales Cylce, new client generation, product knowledge
Through your review of my qualifications you will find that I am a creative customer advisor dedicated to bringing my passion for serving others and the arts into all that I endeavor.
I am looking for a position to strengthen my work ethic, I am a team player and a self starter. I love a challenge and plan to work hard a whatever I do.
Tags for this Online Resume: Management, Sales, cosmetics
Jon K. Shaffer
To Whom It May Concern: I am an energetic and flexible individual with a record of excellent job performance. I believe that I can be of assistance to the continued success of your company. My background consists of over twenty years of management level experience and training. During this time, I have developed many valuable assets including the ability to quickly analyze problems and achieve practical, workable ...
Ideal Companies: Any