Restaurant Manager Resume Samples

Description :

1. Responsible for recruitment, orienting, training and managing culinary front of house team members.
2. Accomplishing financial objectives in budgeting analyzing, preparing, and maintaining proper serving protocols and procedures of staff members.
3. Assisting food & beverage director in the product, supply and equipment inventory, and ordering.
4. Coordinating and maintaining the front of house operations ensuring supervision of serving staff, responding to resident and executive director concerns, and maintaining standards of quality service and safety.
5. Administrative assistant for resident care assist resident services supervisor in staff recruitment, selecting and orienting new staff members, as well as maintain monthly required state training of all staff.
6. Assisting resident services director with licensing documentation of resident care facility for the elderly.
7. Including but not limited to medical emergency documentation packets and physician's reports and incident reports.
8. Assisting in everyday inventory and ordering of care department supplies and equipment.
9. Assisting in medication management of physician orders through quicker systems.
10. Medicine technician distributes medication to residents according to the doctor's order and prescriptions.

Experience

7-10 Years

Level

Executive

Education

Associate

Description :

1. Clearly and promptly communicated pertinent information to staff, such as large orders or last-minute menu changes.
2. Interacted positively with customers while promoting current promotions and services.
3. Strategically developed effective marketing plans to increase sales and profits while managing costs.
4. Recognized and formally acknowledged outstanding staff performance to boost company morale and productivity.
5. Actively participated in ongoing customer service programs to build sales and rapport in the community.
6. Promoted a positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
7. Led and directed team members on effective methods, operations and procedures.
8. Maintained a safe working and guest environment to reduce the risk of injury and accidents.
9. Conducted timely performance evaluations for all front of house staff. Skillfully interacted with external vendors to obtain the best quality in pricing and product.
10. Effectively managed payroll and timekeeping, including completion of the proper paperwork for new hires and terminations.

Experience

10+ Years

Level

Senior

Education

Diploma

Description :

1. Carried out budget cuts, provided great customer service, finding solutions to problems and preventative ways to ensure a profitable business.
2. Responded to customer complaints and took proper action to solve issues in a positive manner to ensure food quality and service.
3. Monitored the staff and guests to ensure local liquor regulations were obeyed.
4. Invented specials and organized events to provide a healthy and family oriented environment.
5. Interviewed, hired, and trained all front house staff with a training program I designed which has been very effective in training the staff to be informative and positive when dealing with guests.
6. Supervised, conducted meetings, performance reviews, motivated teambuilding, and disciplinary reports which have resulted in the positive improvement of staff members.
7. Delegated tasks to ensure the cleanliness and safety of the restaurant for staff and guests.
8. My administrative responsibilities also included manual (without computers) bookkeeping, accounting, maintaining employee records and filing.
9. Also maintained all equipment and repairs to ensure all safety standards were met.
10. Advertised/marketed rocky's in cost-effective ways and have established a significant amount of new clientele.

Experience

0-2 Years

Level

Entry Level

Education

Associate

Description :

1. Coordinate the planning, organizing, training, and leadership necessary to achieve stated objectives in sales, costs, profitability, employee retention, guest service, and satisfaction.
2. Manage food quality, cleanliness, appearance, and sanitation of the entire facility.
3. Create a positive and productive working environment through mentoring and training.
4. Control cash and other receipts by adhering to cash handling/reconciliation procedures in accordance with restaurant policies and procedures.
5. Fill in where needed to ensure guest service standards and efficient operations are kept to the highest regard.
6. Ensure that restaurant policies on employee performance appraisals are followed.
7. Schedule labor as required by anticipated business activity while ensuring that all positions are staffed as needed and labor cost objectives are met.
8. Assist in developing, planning, and executing restaurant marketing, advertising, and promotional activities and campaigns.
9. Forecast & implement improvement plans for management development, & continuing education.
10. Prepare all required paperwork, including forms, reports, and projections in an organized and timely manner.

Experience

2-5 Years

Level

Junior

Education

Associate

Description :

1. Monitoring restaurant operations to ensure compliance with applicable policies, regulations, and laws.
2. Planning and implementing changes to service guests' needs or increase revenues.
3. Setting marketing, sales, or other financial goals for restaurant, and monitor progress toward these goals.
4. Complete and maintaining records such as state-required documents, tracking documents, or product inventories.
5. Directing and supervising work of all front-of-house staff and monitor back-of-house staff.
6. Responding to customer complaints, legal inquiries, payment negotiations, or other matters.
7. Reviewing financial statements, sales or activity reports, or other performance data to identify opportunities for cost reductions or service improvements.
8. Creating all financial tracking sheets, end of day reports, inventory sheets, and labor sheets through excel.
9. Responsible for overseeing all training of new staff members and identifying necessary areas of improvement.
10. Ensuring employees were performing duties to exceed management's expectations.

Experience

5-7 Years

Level

Executive

Education

Associate

Description :

1. Make sure all temperatures on food, freezers, draws, etc are at the correct temperatures.
2. Run daily bank deposits after the end of the day is complete, as well as counting the safe twice a day to ensure its accuracy.
3. Excellent cash handling skill and superb customer service skill while maintaining my professionalism.
4. I hold everyone responsible for their actions and not afraid to hand out write-ups as a disciplinary action.
5. Quickly identified problem situations and skillfully resolved incidents to the satisfaction of involved parties.
6. Created fun team building activities to engage staff in up-selling to meet revenue targets.
7. Prepared for and executed new menu implementations.
8. Oversaw employees maintain adequate staffing and minimize overtime.
9. Maintained a safe working and guest environment to reduce the risk of injury and accidents.
10. Conducted timely performance evaluations for all front of house staff.

Experience

2-5 Years

Level

Junior

Education

B.Com

Description :

1. Assisting in establishing and achieving predetermined profit objectives and desired standards of quality food, service, cleanliness, merchandising and promotion.
2. Regularly reviewing and evaluating the degree of customer acceptance of Margaux and banquet service.
3. Recommending to management new operating and marketing policies to maintain a competitive edge of the market segment of the local environments.
4. Developing, implementing and monitor schedules for the operation of all front of the house operations, in the restaurant and bar to achieve a profitable result.
5. Participating with the chef, sales managers, and catering managers in the merchandising of restaurant and banquet services designed to attract a predetermined customer market.
6. Assisting in the implementation of effective control of food, beverage and labor costs among all sub-departments.
7. Developing (with the aid of sub-department heads) operating tools necessary and incidental to modern management principles, i.e., budgeting, forecasting purchase specifications, recipes, portion specifications, menu abstracts, food production control, job descriptions, etc.
8. Evaluating the performance and encouraged the improvement of the personnel in the food and beverage department.
9. Administering a training and development program within the department that provided well-trained employees at all levels.
10. Assigning wait staff and stations, seated customers, cashiered, ran the food, and took take-out orders.

Experience

10+ Years

Level

Management

Education

MBA

Description :

1. Managed the daily restaurant operations including supervising a team of employees, providing exceptional customer service, achieving sales and profit goals, and meeting all food quality and safety regulations.
2. Leadership duties: supervised a team of 30 crew members and utilized effective communication skills to motivate and provide coaching to build a positive work environment.
3. Worked to develop employee behaviors that lead to improved efficiency and excellent customer service.
4. Customer service: responsible for maintaining a customer satisfaction survey over 85 which measures quality, service, friendliness, and likelihood of revisiting the restaurant.
5. Handle customer complaints and problems and provide solutions that are satisfactory to customers.
6. Human resource duties: conducted hiring interviews as well as training of new crew members.
7. Addressed employee concerns and offered recognition for team members who were exceeding expectations.
8. Food safety and quality standards: monitored food inspection and quality standards and worked within Wendy's standard operating procedures to ensure all laws and regulations were met and exceeded.
9. Managed inventory and recording to help contain costs and minimize waste.
10. Recruited, interviewed, trained, scheduled, and managed 20 front and back of the house employees.

Experience

5-7 Years

Level

Executive

Education

HM

Description :

1. Organizing special events in the restaurant, including receptions, promotions, and corporate luncheons.
2. Strategically developing effective marketing plans to increase sales and profits while managing costs.
3. Recognizing and formally acknowledged outstanding staff performance to boost company morale and productivity.
4. Promoting a positive atmosphere and went above and beyond to guarantee each customer received.
5. Exceptional food and service. Maintained a safe working and guest environment to reduce the risk of injury and accidents.
6. Effectively managing payroll and timekeeping, including completion of the proper paperwork for new hires and terminations.
7. Addressing diner complaints with kitchen staff and served replacement menu items promptly.
8. Actively participating in ongoing customer service programs to build sales and rapport in the community.
9. Recognized and formally acknowledged outstanding staff performance to boost company morale and productivity.
10. Investigating and resolving complaints regarding food quality, service, or accommodations.

Experience

10+ Years

Level

Senior

Education

BS

Description :

1. Demonstrating and reinforcing leadership behaviors and basic people minimums necessary to gain commitment from crew and leadership.
2. Enforcing, and educating crew on all appropriate personnel policies, labor laws, security and safety procedures.
3. Developing and training shift managers completes performance appraisals based on goals and objectives for employees.
4. Maintaining critical standards for raw and finished product quality, service speed, cleanliness, and sanitation.
5. Executing plans to improve guests experiences and increase their loyalty.
6. Overseeing local store marketing plans to maximize sales potential within the community.
7. Ensuring all security procedures are executed (cash deposits, staggered method of open/close, etc. ) controls assigned p & l line items, food components, labor, waste, and cash.
8. Providing quality customer service to internal as well as external customers.
9. Encouraging and motivating staff to maintain high levels of morale and performance.
10. Overseeing of restaurant operations, ordering of supplies for the initial start-up of the business.

Experience

10+ Years

Level

Management

Education

Diploma