assistant general manager resume example with 15+ years of experience

(555) 432-1000,
Montgomery Street, San Francisco, CA 94105
Executive Summary

Restaurant General Manager/Chef with 12 years of success in casual dining and catering I am seeking to use my culinary skills and expertise to further my knowledge within this community. While using these skills I have honed and matured my sales skills to better my knowledge and continued my success. Highly proactive manager with 10 years of experience in team leadership in the restaurant and hospitality industries. Background includes sales, management and front and back-of-the-house operations. Flexible, results-oriented Manager offering focused leadership and restaurant operations knowledge to drive profitability. Exceptional communication skills. Skills Service-oriented Results-oriented Inventory control and record keeping Business operations expertise Natural leader Marketing and advertising Food service background Strong work ethic Point of Sale (POS) system operation Passion for customer satisfaction Proven cost-control expert

Core Qualifications
  • Staff development talent
  • T.I.P.S. certified
  • Customer-oriented
  • Strong leader
  • Full service restaurant background
  • Excellent communication skills
  • Energetic
  • Resolution-oriented
  • Compelling leadership skills
Trident Technical College , Expected in 2009 Associate of Arts : Culinary Arts - GPA : Culinary Arts
Professional Experience
Copart - Assistant General Manager
Shreveport, LA, 07/2014 - Current
  • Daily P&L Reports
  • Sales and Labor Projections Reports
  • Developmental and New Marketing Strategies for unit
  • Managed And Team of 55+ employees
  • Exhibited thorough knowledge food and beverage a company wide up-sell initiative
  • Initiated negotiations regarding vendor contracts and kept updated records of contracts.
  • Monitored customer preferences to determine focus of sales efforts toward both food and beverages
  • Continually monitored restaurant and took appropriate action to ensure food quality and service standards were consistently met
  • Optimized profits by controlling food, beverage and labor costs on a daily basis
  • Built sales forecasts and schedules to reflected desired productivity targets
  • Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees.
  • Developed and maintained a staff that provided hospitable, professional service while adhering to policies and business initiatives.
  • Regularly updated computer systems with new pricing and daily food specials.
  • Succesfully Have run and Maintained high standards and practices while working within a restaurant that averages 5+ Million a year in sales.
- General Manager
, , 09/2012 - 07/2014
  • The Roost Bar N Grille ­ 825 Savannah Hwy Reduced food costs by 39%percent by estimating purchasing needs
  • Consistently have run under 28% total cost for kitchen.
  • Implemented and supported restaurant wide initiatives and programs to further growth of business
  • Effectively managed and assisted kitchen staff in producing food for banquets, catered events and diningroom
  • Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation andsafety requirements.
  • Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving.
  • Menu Development and Creation Payroll,Ordering/ Labor Control Weekly M.O.D.
  • Shifts Created server and bartender schedules
  • Barteding,serving,bar-backing,FOH Management, etc.
  • Organized special events in the restaurant, including receptions, promotions and corporate luncheons.
  • Carefully developed a lucrative annual food and beverage marketing plan and strict budget to maximize profits.
  • Strategically developed effective marketing plans to increase sales and profits while managing costs.
  • Recognized and formally acknowledged outstanding staff performance to boost company morale and productivity.
  • Skillfully interacted with external vendors to obtain the best quality in pricing and product.
- Owner/Chef/Operator
, , 02/2008 - Current
  • Ace Entertainment ­ 3033 White Heron Place Personal Catering companyCatering SalesCosting and Menu development for clientsWritten Proposals for potential clientsPayroll Effectively managed payroll and timekeeping, including completion of the proper paperwork for new hires and terminations.
  • Met, greeted and encouraged feedback from customers and used feedback to implement positive changes within the company.
Masterbrand Cabinets Inc. - Executive Chef/Assistant Manager
, , 03/2011 - 05/2012
  • Daily Preparation of all Pork Products(BBQ Restaurant)Hiring and training of all new hiresCreated menu/ Menu.
  • Development programImplemented cleaning structureProperly purchased and kept strict Purchasing.
  • Guidelines Catering quotes/Menu Costing Catering SalesWeekly Sales Training MarketingCreation of Catering.
  • Program For restaurant.
NA - Line Cook/ Sous Chef
, , 02/2010 - 03/2011
  • Daily Creation of Specials Cleaned and Prepared all fish and charcuterie products Ordering/Labor.
  • Control Perfected Knife skills.
  • Organized special events in the restaurant, including receptions, promotions and corporate luncheons.
  • Carefully developed a lucrative annual food and beverage marketing plan and strict budget to maximize profits.
budget, estimating, special events, Hiring, inventory, managing, marketing plan, marketing plans, M.O.D., payroll, pricing, producing, Proposals, Purchasing, quality, receiving, sales, Sales Training

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Resume Overview

School Attended

  • Trident Technical College

Job Titles Held:

  • Assistant General Manager
  • General Manager
  • Owner/Chef/Operator
  • Executive Chef/Assistant Manager
  • Line Cook/ Sous Chef


  • Associate of Arts

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