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NAME: |
Albert E. Dumas 5204 S.
Sunnydale Circle, Sarasota, Florida 34233 |
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PERSONAL: |
Born: 5/15/51; 5' 11",
182 lbs; Excellent health; Married, 3 children; |
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Interest in: Cooking, Running, skiing, working out,
and Cars. |
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SCHOLASTIC: |
Graduated Holy Family
High School, Massena, NY - 1969 |
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Bert Rogers School of
Real Estate, Orlando, FL - 1981 |
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Bert Rogers Broker
School, Sarasota, FL - 1988 |
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Graduate, Realtor
Institute - 2 |
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Main Event Graduate |
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QUALIFICATIONS: |
Self-motivated and
reliant. Accustomed to operating independently,
Directing skilled and unskilled personnel, as well
as working as a member of the management team. Have
the positive mental attitude for sustained high
performance. Personable, poised and outgoing; enjoy
working and dealing with People |
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| BUSINESS: |
REAL ESTATE |
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1981 to present |
Residential Real Estate
Agent: Listing and selling residential properties.
Ability to manage as many as 50 separate Seller or
Buyer accounts at one time. Ability to set
priorities. Marketing through writing
advertisements, newsletters, holding open houses,
Internet, and website. Dealing with clients in
person and on the phone. Qualifying buyers and
establishing individual needs. Selecting and showing
property. Negotiating and closing sales. Following
through each transaction from financing, to escrow,
to the final closing. Working with builders,
bankers, architects, attorneys, escrow officers and
accountants. Planning, organizing and time
management. Building client rapport and developing
referrals through satisfied clients. Have had
extensive experience in handling third-party REO
properties for the past 25 years. Over $45
million in residential real estate sales in the
past Three years alone.
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GENERAL MANAGER -
RESTAURANTS |
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1970 - 1981
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A performance oriented,
cost-conscious manager and supervisor, capable and
experienced in handling multi-faceted operations
while keeping sight of primary goals. Function
exceptionally well under high pressure. Able to
handle menu planning and development along with food
cost. Also, four years as an apprentice cook in
Swiss/German/French/Continental cuisine. |
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