CV, Curriculum Vitae and Online Resumes Search

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Online Resumes with "Objective "

Your new Marketing Representative!

Dynamic, highly motivated sales professional with ability to target, develop and enhance client relationships. Experienced sales person with ability to overcome prospect objections. Comfortable speaking and promoting to a large audience. Enthusiastic fast learner who is effective in organizing job functions. Loyal, Energetic, creative candidate with a proven track record of building new business.

Ideal Companies: Title & Escrow, Real Estate Industry, Event Planning, Project Coordinating, Customer Relations

Sales Assistant

OBJECTIVE: Marketing/Promotional sales/Model EDUCATION: High School: School for Applied Technology (graduated 1997) Studied Hospitality at a magnet program while attending High School. College: Miami Dade Community College and part Miami Dade Medical (1st responder). SUMMARY: More than 6 years in sales experience. 7 years in the medical field and more than 5 years experience modeling, promoting and marketing the s...

Ideal Companies: any

Tags for this Online Resume: Marketing, receptionist, clerical, medical, assistant

Customer Service Representative

My objective is to use my knowledge and experience to provide exceptional service for your company. I would also like to further my experience with a position that will challenge me intellectually. I would like to work for a company that prides themselves on being honorable and successful and also a company that works toward educating and encouraging their employees to their full potential. My goal is to bring a new face an...

Ideal Companies: convergys, citicard

Tags for this Online Resume: Customer Service, Ten Key, Administrative Assistant, Secreterial, Office Assistant, Office Support

Data Analyst - Create tracking, trending, and volume forcast worksheets and Analyze data.

I am an individual that can make a substantial contribution to a team due to my work ethic, energy and dedication. I have exceptional Microsoft Office skills with leading in Excel. Thirve in a team environment and able to work under limited supervision and meet deadlines.

Ideal Companies: Oshkosh Corp

Tags for this Online Resume: Data Analysist, Customer Service

Solution-Focused & Results- Oriented

Training and Development professional focused on delivering results through training processes that are aligned with strategic objectives, engage the learner, and exceed customer expectations.

Ideal Companies: Children's Hospital, Fifth Third, P&G, Amazon, Kroger, Western & Southern, Avon

Tags for this Online Resume: Training, Development, Program Manager, Program Dirctor, Director, Management, Consultant

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

Software Developer

Solving complex software challenges with high productivity and an emphasis on quality.

Ideal Companies: Rally, Vertigo, Dotspots, Object Mentor, Thoughtworks

Software Architect with a personality.

Strategy-focused software architect/engineer with 16 years of progressive IT experience in Fortune 1000 companies. Formal education and experience in IT, marketing, market research, and small business ownership.

Ideal Companies: Sun Microsystems, Google

Tags for this Online Resume: java, unix, linux, lead, leader, xml, requirements, design, responsible, analysis, UML

Catalyst for new sales generation

Highly self-motivated, success driven New Business Development Professional with ability to thrive in a fast paced and challenging environment. A loyal and smart worker with exceptional interpersonal, communication and leadership skills.

Ideal Companies: Aureus Executive Solutions, Bluespeed Technology, Booz Allen and Hamilton, Bose Corporation, Cox Communications, Deloitte, Eaton Corporation, General Dynamics Information Technology, Microsoft Corporation, Morgan Stanley, PTC, Resources Global Professionals, SAP, SRA International, Inc., Staples Inc Tatum LLC, Wipro Technologies, Acco, ADP, AEP, Align Communications, AMS, Answerthink, Apple Computer, Astor Chocolate, AWS, Baxter, BearingPoint, Bear Stearns, Blockbuster, Bluespeed, Booz Allen Hamilton, Bose, Boston Scientific, BrassRing, Brinker International, Bull, Business Objects, Cablevision, Carreker, CCH, CD Warner & Associates, CGI AMS, Chameleon Technologies, Cingular, Clarkston, Cognizant Technology Solutions, ComPysch, Consumer Connect, Corpedia, Corporate Search International, Creative, Creative Data Resources, Crystal Decisions, CSC, CTB McGraww-Hill, CTG, Davaco, Deloitte, Devoto & Associates, Accenture, TCS, NIKE

General Manager

Ideal Companies: Ford Motor, BMW

Tags for this Online Resume: consulting, Management-Automotive, free-lance

Department Manager

Ideal Companies: prefer non union environment, cardboard, plastic industry

Tags for this Online Resume: objectives, process improvement, profit/loss, strategic planning, problem solving, cost containment, safety

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