Culinary managers are responsible for overseeing the day-to-day operations of food establishments. Even though the primary job responsibility of the culinary managers is to give a pleasant dining experience, the job description entails various other tasks such as – managing employees, ensuring regulations are adhered upon, ordering inventories, creating schedules, monitoring in food preparation, leading and directing the employees, responding to customer’ issues and complaints, appraising staff performance and controlling operational costs.
Culinary managers need leadership, communication and multitasking abilities, they should show fluency in using in all kitchen equipment and be able to use the computer for creating schedules and reports. They should also have extensive knowledge of food and beverages and have excellent memory power and financial management skills. A high school Diploma with vocational training in culinary management is considered as the minimum criteria to grab this post, but most of the employers give high weightage to the Culinary Manager Resume that shows a bachelor’s degree in the relevant field.
Summary : Experienced culinary person, who is responsible, organized and confident, seeks a position which will allow me to flourish as a culinary professional. Demonstrated ability to work quickly while focusing on presentation, flavor and customer satisfaction.
Skills : Management skills and retail skills.
Description :
Oversee activities directly related to making products or providing services.
Manage staff, preparing work schedules and assigning specific duties.
Review financial statements, sales and activity reports, and other performance data to measure productivity and goal achievement and to determine areas needing cost reduction and program improvement.
Direct and coordinate organization's financial and budget activities to fund operations, maximize investments, and increase efficiency.
Determine staffing requirements, and interview, hire and train new employees, or oversee those personnel processes.
Plan and direct activities such as sales promotions, coordinating with other department heads as required.
Perform sales floor work, such as greeting or assisting customers, stocking shelves, or taking inventory.
Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
Experience
10+ Years
Level
Senior
Education
Business Management
Jr. Culinary Manager Resume
Objective : Self-motivated professional with outstanding skills as both Chef and Manager. Superior leadership and interpersonal skills; ability to build rapport with customers and colleagues; innate ability to interact effectively with people of various cultures and backgrounds and succeed in high-pressure challenging and deadline-driven environments.
Skills : Ability to monitor and control the front and back of.
Description :
Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
Keep records required by government agencies regarding sanitation, and food subsidies when appropriate.
Establish and enforce nutritional standards for dining establishments based on accepted industry standards.
Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.
Monitor employee and patron activities to ensure liquor regulations are obeyed.
Review menus and analyze recipes to determine labor and overhead costs.
Arrange for equipment maintenance and repairs, and coordinate a variety of services such as waste removal and pest control.
Review work procedures and operational problems to determine ways to improve service, performance, or safety.
Experience
2-5 Years
Level
Junior
Education
BSBA
Jr. Culinary Manager Resume
Objective : Extraordinary leader and problem solver aspiring to transition from a successful career in the military to the medical industry. Calm under pressure with superior time management and conflict resolution skills, also, a well rounded nutritionist skilled at reviewing food journals, preparing nutrition recommendations and counseling clients. Certified in nutrition coaching and personal training.
Skills : Microsoft Office.
Description :
Baked consistent quality items by accurately mixing, dividing, shaping and proofing.
Met production requirements for all aspects of banquet and outlet desserts and breakfast pastries.
Verified freshness of products upon delivery.
Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary.
Verified proper portion sizes and consistently attained high food quality standards.
Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees.
Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.
Experience
2-5 Years
Level
Junior
Education
Certificate In Diet
Associate Culinary Manager Resume
Objective : Hard working food service worker who thrives under pressure and goes above and beyond the call of duty to create an unforgettable guest experience.
Skills : ServSafe Certified.
Description :
Prepared food items consistantly and in compliance with recipes, portioning, cooking, and waste control specs.
Verified proper portion sizes and consistantly attained high quality food standards.
Maintained updated knowledge of local compatition and restauraunt industry trends.
Actively involved in cost control, sanitation, menu developement, training, and recruitment by puting key players in key positions.
Regularly interacted with guests to obtain feedback on product quality, and service levels.
Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work.
Maintained smooth and timley operations in preparation and delivery of meals and kitchen sanitation.
Created and managed budgets for operations and capitol equipment.
Experience
2-5 Years
Level
Junior
Education
Bachelor Of Science
Culinary Manager II Resume
Summary : High energy Restaurant Manager who is an efficient and creative shift leader. Strong knowledge of the food and beverage industry. With a winning attitude and desire to deliver a exceptional dinning experience. Focused on setting high expectations and raising food and service standards.
Skills : Inventory and Cost Control, Training and Development, ServSafe Certified, Great analytical and conceptual skills, Proficient with powerpoint, word, excel.
Description :
Maintain excellent on-time delivery and quality food resulting in increased sales and repeat business.
Organize, plan, manage, and schedule work assignments to ensure efficient and effective work flow.
Consistently maintain company cost performance standards.
Hire and train new employees on procedures to be compliant with company policies and industry regulations.
Streamlined closing procedures resulting in a significant improvement in efficiency while maintaining high levels of customer service and sanitation.
Control purchase of food products and supplies; place orders and schedule deliveries to replenish inventory and eliminate stock outs as well as reduce costs.
Instituted standardized procedures for effective order fulfillment and inventory management.
Experience
10+ Years
Level
Senior
Education
Associate
Culinary Manager/Supervisor Resume
Objective : Qualified restaurant manager with 3+ years of professional experience in restaurant management and proven success in organizing tasks, increasing sales, and identifying target customers to an active supervision of every part of the restaurant operations including service level.
Skills : Marketing Research, Microsoft Office Word, Excel, Power point, Basic electronics installation, Home repair;.
Description :
Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
Investigate and resolve complaints regarding food quality, service, or accommodations.
Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
Maintain food and equipment inventories, and keep inventory records.
Establish standards for personnel performance and customer service.
Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
Experience
2-5 Years
Level
Junior
Education
Diploma
Culinary Manager/Representative Resume
Headline : Highly proactive manager with 2 years of experience in team leadership in the restaurant and hospitality industries. Background includes sales, management and front and back-of-the-house operations.
Skills : Budgeting and forecasting, Employee scheduling, Purchasing.
Description :
Promoted a positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
Led and directed team members on effective methods, operations and procedures.
Maintained a safe working and guest environment to reduce the risk of injury and accidents.
Developed, implemented and managed business plans to promote profitable food and beverage sales.
Promoted the business through participation in and sponsorship of community events.
Purchased adequate quantities of necessary restaurant items, including food, beverages, equipment and supplies.
Met, greeted and encouraged feedback from customers and used feedback to implement positive changes within the restaurant.
Experience
5-7 Years
Level
Executive
Education
High School Diploma
Culinary Manager/Executive Resume
Objective : Looking for a restaurant job with high food standards, excellent customer service, and a fun work environment where I can focus on improving myself as either the general manager or as part of a dedicated management team.
Skills : Microsoft, Office, Team building, Training, Restaurant Management, Catering, HACCP, Plate Presentation, Equipment Rentals, Vendor Relations, Department Organization,.
Description :
Managed all BOH operations for over three years.
Oversaw daily operations ensuring proper food quality, presentation, and menu specification.
Cultivated staff to ensure proper knowledge and execution of product.
Responsible for all ordering and inventory levels of food, Non-alcoholic beverage, chemical, and paper supply.
Operated culinary department within .5% of projected theoretical food cost for extended periods.
Constantly coached staff on culinary technique to enhance quality and streamline production.
Assisted in three new store openings for franchise while coordinating culinary division.
Experience
2-5 Years
Level
Executive
Education
Diploma
Culinary Manager/Service Manager Resume
Summary : Highly qualified Culinary Manager with experience in the industry. Enjoy creative problem solving and getting exposure on multiple projects, and I would excel in the collaborative environment on which your company prides itself.
Skills : Culinary Skills.
Description :
Managing and scheduling Culinary Team members as well as conducting evaluations, training, and direction.
Coaches and motivates entire restaurant staff, including Servers, Bussers, Hosts, and Bartenders.
Works varied shift schedule including opening shifts, closing shifts, and mids.
Meets weekly with all management staff to coordinate schedules, discuss operations, and set goals.
Ensures excellent guest experiences by providing superior service and quality food.
Maintains knowledge of current menu items, garnishes, ingredients and preparation methods.
Delivers exceptional service by greeting and serving customers in a timely, friendly manner.
Experience
7-10 Years
Level
Management
Education
High School Diploma
Culinary Manager I Resume
Summary : Culinary manager with over 20 years restaurant experience seeks challenging restaurant manager position which will fully utilize my ability to manage people and processes. Able to maximize profits, motivate staff, and resolve conflict.
Skills : Google Drive, Microsoft Office, Microsoft Office, CTUIT, Aloha.
Description :
Managing and scheduling Culinary Team members as well as conducting evaluations, training, and direction.
Coach and motivate entire restaurant staff, including Servers, Bussers, Hosts, and Bartenders.
Work varied shift schedule including opening shifts, closing shifts, and mids.
Meet weekly with all management staff to coordinate schedules, discuss operations, and set goals.
Ensure excellent guest experiences by providing superior service and quality food.
Maintains knowledge of current menu items, garnishes, ingredients and preparation methods.
Delivers exceptional service by greeting and serving customers in a timely, friendly manner.
Experience
7-10 Years
Level
Management
Education
License In Expires
Culinary Manager III Resume
Summary : A knowledgeable professional combining extensive experience in restaurant management and business administration. A quick learner who functions well in the fast paced business environment. An ambitious, analytical, organized and dedicated leader who enjoys problem solving, thrives on challenge and prioritized attention to detail.
Skills : Microsoft Office, Management, Cost Control, Coaching, Training, Team Building, Sales.
Description :
Carefully interviewed, selected, trained and supervised staff.
Correctly calculated inventory and ordered appropriate supplies.
Promoted a positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
Led and directed team members on effective methods, operations and procedures.
Prepared for and executed new menu implementations.
Maintained a safe working and guest environment to reduce the risk of injury and accidents.
Purchased adequate quantities of necessary restaurant items, including food, beverages, equipment and supplies.
Experience
7-10 Years
Level
Management
Education
Master of Science
Culinary Manager Resume
Summary : To lead, manage, and develop team-oriented business operations to successfully achieve operational, financial, and competitive goals and objectives by executing a plan designed for continuous improvement and long-range success.
Skills : Hotel Management, Leadership Skills.
Description :
Performed duties in culinary skills when required and prepared more complex menu items.
Supervised shift, unit, or consolidated food service operations in field or garrison environments.
Established operating and work procedures, inspected dining, food preparation/storage areas, and dining facility personnel.
Requested, received and accounted for subsistence items.
Applied food service accounting procedures.
Prepared production schedule and made necessary menu adjustments.
Establishes, administered, and maintained OJT and apprenticeship training programs.
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