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Sarasota Real Estate

Resume
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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, 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 - I |
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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 |
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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