executive resteraunt dining club manager resume example with 20+ years of experience

(555) 432-1000,
, , 100 Montgomery St. 10th Floor

Seasoned Executive bringing 33 years of experience in Restaurant /Dining/Club Management field with a demonstrated record of success. Versatile and strategic leader with top-notch decision-making and prioritization skills. Looking to take on a challenging new role with an expanding and forward-thinking organization.

  • Project management
  • Leadership/communication skills
  • Budgets, Credit, Cost control, Supervision
  • Business strategies, Training programs
  • Upgrades
  • Hardware
  • Contracts
  • Cooking
  • Counseling
  • Clients
  • Customer service
  • Inventory
  • Team building
  • Market
  • Materials
  • Meetings
  • Office
  • Neat
  • Negotiations
  • Policies
  • Pricing
  • Processes
  • Protocols
  • Quality control
  • Safety
  • Selling
  • Scheduling
  • Servers
  • Staff training
  • Supervisory
Education and Training
Wayne County Health Department Wooster, Ohio Expected in 2015 Level 1,2,3,4 PIC : - GPA :
Columbus, OHIO Expected in 2015 Certification | Nutrition Plus Certificate State of Ohio Health Department : - GPA :
Wayne County Sheriffs Wooster, Ohio Expected in 2014 AACEA : - GPA :
Saltchuk - Executive Resteraunt/Dining/Club Manager
Anchorage, AK, 06/2010 - 04/2021
  • Executive Restaurant/Dining Room Club Manager Wooster Elks Lodge # 1346 | Wooster, Ohio.
  • Oversaw kitchen/Dining/Club operations of 12 employees which includes scheduling, counseling, ordering inventory, audit, ensure Sanitation of Kitchen. & other management duties.
  • Obtained highest rating from county health department more than once.
  • Date and maintain inventories of food and kitchen equipment and supplies; Make timely stock orders from vendors and suppliers.
  • Purchased all hardware and software, performed application upgrades, and trained staff in use of Kitchen Equipment.
  • Prepare meals and operated all kitchen equipment as needed. Oversee all daily Kitchen operations.
  • Hire, discipline, coach, motivate, and ensure that all kitchen operations are functioning efficiently.
  • Supervised day to day kitchen/Dining/Club operations and staff.
  • Conducted monthly meetings to address issues and ideas as well to improve the flow kitchen operations.
  • Responsible for keeping track of expenses and menu planning.
  • Boosted mle of both Staff/Officers/andsrebmeM by holding events, including luncheons and yearly activity calendars to address concerns of patrons and one-on-one concerns.
  • Determined appropriate budgets and administered expenditures.
  • Estimated materials and labor requirements to complete jobs within budgetary and timeline requirements.
  • Oversaw executive schedules for team of Officers.
  • Listened to concerns, criticisms and suggestions of staff and improved company policy accordingly.
  • Developed and executed business strategies to achieve short and long-term revenue objectives.
  • Liaised between Officer's/Trustees and Members regarding club accounts and new business.
  • Address problems/concerns that arise between Staff, club Member's, Officers, and Trustee's and one-on-one concerns.
  • Liaised between Officer's/Trustees and Members regarding the Club's accounts and new business.
  • Reported to and communicated with board of Officers and Trustees to guide intentions and address problems.
  • Optimized profits by controlling food, beverage and labor costs daily.
  • Established clear and effective policies for standardization across different areas of operations.
Jerry's Cafe - Restaurant/Formal Dining Room Manager
City, STATE, 11/1998 - 02/2010
  • Maintained cleanliness and sanitation across all food service, storage, and preparation stations.
  • Collaborated with trainees to bolster understanding of project management, safety and inventory waste to meet pre-established business thresholds for operation.
  • Developed and maintained staff that provided hospitable, professional service while adhering to policies and business initiatives.
  • Trained all front of house staff on restaurant policies and procedures, guest service techniques and communication skills to ensure positive experience.
  • Coached team members on food safety and sanitation processes, customer service, menu education and up-selling techniques to drive revenue.
  • Scheduled and directed staff in daily work assignments to maximize productivity.
  • Oversaw employees to maintain compliance with food safety procedures and quality control guidelines.
  • Conducted daily pre-shift and weekly departmental meetings to promote better organization and productivity.
  • Applied training, awareness of market and menu trends, cost control process and team building to meet and exceed brand-based performance standards.
  • Efficiently resolved problems or concerns to satisfaction of all involved parties.
  • Counseled and disciplined staff, addressing issues promptly and providing constructive feedback.
  • Minimized loss and misuse of equipment through proper restaurant supervision and staff training.
  • Initiated negotiations regarding vendor contracts and kept updated records of contracts.
  • Optimized profits by controlling food, beverage and labor costs daily.
  • Exhibited thorough knowledge of foods, beverages, supervisory duties, service techniques and guest interactions.
  • Performed checkouts of servers and bartenders to ensure that all tickets were accounted for.
Das Dutch Kitchen - Food Service Manager
City, STATE, 08/1993 - 06/1999
  • Adhered to all company food, safety, quality and sanitation policies.
  • Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
  • Reduced food waste 78% by overseeing and planning ingredients, anticipated customers and popularity of items.
  • Kept food storage and preparation equipment in good working order to maximize safety and cost-efficiency of operations.
  • Maximized food quality by closely monitoring shipments, preparation and food handling by team members.
  • Implemented surface and equipment schedules and standards to maintain clean, neat and sanitized kitchen.
  • Oversaw meal preparation and monitored food handling to encourage safety.
  • Motivated kitchen staff by establishing goals to increase productivity and quality.
  • Trained employees on cooking techniques, safety standards and performance strategies.
  • Prepared and led foodservice training programs to teach staff various tasks such as stocking and restocking condiments, correctly inputting orders into system and performing credit and debit card transactions.
  • Enforced staff performance and service standards to deliver consistent and positive customer experiences.
  • Coordinated optimal guest relations from initial contact through final check-out to boost satisfaction.
Shady Lawn Nursing And Rehabilitation Center - Dietary Aide Leader
City, STATE, 04/1988 - 01/1991
  • Worked with the dietician to update cleaning protocols and increase aide efficiency.
  • Collaborated extensively with interdisciplinary care team to meet nutritional needs of each resident.
  • Assisted Dietician to establish healthful and therapeutic meal plans and menus for individuals with health conditions.
  • Coordinated with nutritional care with other healthcare team members and managed care actions related to diet management.
  • Encouraged clients and caregivers to follow recommended food guidelines for well-balanced diets by giving suggestions of various wholesome foods and meals.
  • Assisted Dietary Aides with meal prep for 3 daily meals, following strict sanitation and food handling guidelines. Served specific meals to patients with special dietary needs.
  • Helped patients with special needs eat meals with kindness and patience.
  • Used dishwasher to wash plates, cups, utensils, serving tools and cooking equipment.

By clicking Customize This Resume, you agree to our Terms of Use and Privacy Policy

Your data is safe with us

Any information uploaded, such as a resume, or input by the user is owned solely by the user, not LiveCareer. For further information, please visit our Terms of Use.

Resume Overview

School Attended

  • Wayne County Health Department
  • Wayne County Sheriffs

Job Titles Held:

  • Executive Resteraunt/Dining/Club Manager
  • Restaurant/Formal Dining Room Manager
  • Food Service Manager
  • Dietary Aide Leader


  • Level 1,2,3,4 PIC
  • Certification | Nutrition Plus Certificate State of Ohio Health Department

By clicking Customize This Resume, you agree to our Terms of Use and Privacy Policy

*As seen in:As seen in: