In The Road to Character, David Brooks makes a distinction between resume virtue

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In The Road to Character, David Brooks makes a distinction between resume virtues and eulogy virtues. Based on completing Brooks’ reading and the other readings, you will draft your own obituary, in which you will dedicate 50 percent of your obituary summary to resume virtues and 50 percent to eulogy virtues.
Resume
In my tenure as Director of Culinary Innovation / Executive Chef, I’ve honed a distinctive blend of culinary innovation and operational efficiency, directing a multi-concept food service enterprise. Our team’s commitment to quality and profitability is evident in every dish we serve and the robust health and safety protocols we uphold.
With a keen eye for process improvement and a dedication to building collaborative teams, I’ve successfully implemented manufacturing enhancements that resonate with our commitment to excellence. S & J Concessions thrives on our ability to adapt and grow, always with the mission of delivering exceptional culinary experiences that enrich our communities.
PRIMARY RESPONSIBILITIES
Sales and Marketing Initiatives
● Identified areas of opportunity in P&L management, including adjusting pricing and using sales forecasting data to inform market-positioning strategy.
● Encouraged targeted employee participation in community events and building relationships with other local businesses.
● Exceeded projected yearly revenue growth by focusing on developing a more robust online ordering process and delivering on points of service requested by guests to increase satisfaction.
Employee Management, Training, and Retention
● Advanced General Management progress with tools adjusted to proper par levels, including daily and weekly inventory management systems.
● Enriched General Management experience and job satisfaction with a professional development program that included training opportunities and reinforcement of a positive work culture through the “we care about our people” ideology.
● Interviewed and hired new staff members in alignment with organizational standards.
● Provided additional training and appropriate disciplinary measures to ensure staff compliance with all corporate standards and best practices.
Budget and Resource Management
● Streamlined business operations and inventory management processes using integrated P&L, payroll, supply ordering, and equipment maintenance monitoring software.
● Monitored and maintained an automated purchasing system and menu selection cycles within specified budget constraints.
● Tracked daily sales and reviewed P&L weekly and monthly, providing reports to senior officers as necessary, taking appropriate action independently and with advice from meetings with company leadership.
Customer Service and Community Care
● Stabilized product and service quality, maintaining a consistent customer experience and establishing actionable protocols for resolving guest dissatisfaction.
● Planned and analyzed menus, including incorporating USDA nutritional requirements into the curriculum and providing adaptations and information to serve special needs populations.
PROGRESSIVE MANAGEMENT ROLES
Director of Culinary Innovation / Executive Chef,
S & J Concessions – New Mexico | Texas | Arizona | Nevada | Michigan May 2021 – Present
Annual revenue achieved: 6.3 million.
Veterinary Practice Manager II,
Mars Pet Partners – Texas – San Antonio | Houston | Georgetown. March 2016 – May 2021
Banfield Pet Hospital March 2016 – February 2020
Annual revenue achieved: 2.6 million.
BluePearl Specialty and Emergency February 2020 – May 2021
Annual revenue achieved: 27 million.
District Manager, Raising Cane’s Chicken Fingers – Shenandoah, TX December 2014 – March 2016
Annual revenue achieved: 4.5 million per location.
General Manager, Panera Bread Company – The Woodlands, TX April 2013 – December 2014
Annual revenue achieved: 2 million.

General Manager, Smashburger – Texarkana, TX June 2012 – April 2013
Annual revenue achieved: 3.5 million.
Area Supervisor, Hallmark LLC – Wiesbaden, Deutschland October 2008 – June 2012
Executive Chef, Savior-fair Culinaire – Wiesbaden, Deutschland August 2008 – June 2012

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