Front Of House Management Concept Manager Tbonz Gill And Grill Resume Example

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Jessica Claire
Montgomery Street, San Francisco, CA 94105
Home: (555) 432-1000 - Cell: - - -
Skilled restaurant management with strong background in quality assurance,working with others and meeting deadlines and strong organizational skills with close attention to detail. Quickly masters new processes and technologies.
  • Accuracy
  • Expert in safety rules and operation
  • Able to lift and carry 50 lbs
  • Interpersonal skills
  • Strong organizational skills
  • Inventory control familiarity
  • Project management
  • Quality control
  • Employee recruitment expertise
  • Hiring and training
  • Operations management
  • Adaptable
Efficiently operated two high volume restaurants with a combined staff of 120 culinary and restaurant professionals.
  • Managed detailed scheduling to ensure adequate staffing through high-volume holiday season.
  • Served as key contributing member to Leadership team.
Responsible for coordination of up to 18 servers in restaurant with capacity of 200. Supported all kitchen operations when chef was absent. Assisted in maintaining preparation and service areas in a sanitary condition. Executed daily production lists and goals. Spoke with patrons to ensure satisfaction with food and service. Trained new employees. Supervised kitchen staff of 20 people and ensured proper event set-up, food preparation, kitchen clean-up and proper shut down. Communicated with customers regarding orders, comments and complaints. Observed diners to anticipate any additional needs and respond to requests.
Work Experience
04/2015 to Current
Front of House Management/ Concept Manager- Tbonz Gill and Grill Belmont Village Rancho Palos Verdes, CA,
  • Same as Liberty Taproom and Grill, but much higher volume in the heart of Charleston, sometimes reaching 100K-110K in revenue each week.
  • I was asked to transfer for a better opportunity based on my performance
2015 to 04/2015
Front of House Management/ Concept Manager- Liberty Taproom and Grill Homegrown Hospitality Group City, STATE,
  • Conducted daily pre-shift and weekly departmental meetings to ensure organizational efficiency.
  • Scheduled and directed staff in daily work assignments to maximize productivity.
  • Efficiently resolved problems or concerns to the satisfaction of all involved parties.
  • Continually monitored restaurant and took appropriate action to ensure food quality and service standards were consistently met.
  • Minimized loss and misuse of equipment through proper restaurant supervision and staff training.
07/2013 to 06/2014
Sous Chef P.F. Chang's Chinese Bistro City, STATE,
  • Apportioned and served food to facility residents, employees, or patrons.
  • Checked the quantity and quality of received products
  • Managed kitchen operations for high grossing, fast-paced casual dining kitchen.
  • Developed variety of menu items catering to customers with food allergies and diet restrictions such as gluten-free and vegan items.
06/2013 to 06/2014
Coach and Mentor Louie's Kids Organization City, STATE,
  • Taught clients how to modify exercises appropriately to avoid injury.
  • Guided clients in safe exercise, taking into account individualized physical limitations.
  • Carefully evaluated member needs and assisted them in achieving personal fitness goals.
  • Arrived on time, prepared and attentive for every training appointment.
03/2013 to 07/2013
Grill Cook/ Sauté/ Fry/ Pantry/ Prep Charleston Harbor Fish House City, STATE,
07/2012 to 03/2013
Pantry Chef/Wok Chef P.F. Chang's Chinese Bistro City, STATE,
  • Checked in deliveries and signed off on products received.
  • Effectively used items in stock to decrease waste and profit loss.
  • Consistently adhered to quality expectations and standards.
  • Maintained knowledge of current menu items, garnishes, ingredients and preparation methods.
  • Prepared special diet foods, salads, desserts, and other nourishment
  • Measured ingredients required for specific food items being prepared
2010 to 07/2012
Server trainer/Training coordinator/Line cook/Butcher Texas Roadhouse Steakhouse City, STATE,
  • Analyzed each department’s training needs and developed new training programs based on the analysis.
  • Planned and led training programs on staff development.
  • Created testing and evaluation procedures.
  • Mentored team members to succeed and advance within the department and company.
08/2003 to 2010
Trainer/Co-GM Friendly's Restaurant And Ice Cream City, STATE,
  • Managed accounts payable, accounts receivable and payroll.
  • Counseled and disciplined staff when necessary.
  • Regularly updated computer systems with new pricing and daily food specials.
  • Carefully prepared weekly payroll to keep up with projected revenue for the week.
  • Initiated negotiations regarding vendor contracts and kept updated records of contracts.
  • Built sales forecasts and schedules to reflected desired productivity targets.
Expected in 2003
High School Diploma: General
Springfield Central High School - Springfield, MA
3.0 GPA
Expected in 2014
Associate of Applied Science: Sports Health and Nutrtion
Culinary Institute of Charleston - Charleston, SC
3.85 GPA
Graduated Summa Cum Laude
Coursework in Marketing, Public Relations and Promotions Management
  • Sales Software: Restaurant Solutions Inc,, Aloha
  • Desktop Publishing Software: Photoshop, Illustrator, HTML
  • Social Media expertise
  • Follow Specifications
  • Quality Assurance

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Resume Overview

School Attended
  • Springfield Central High School
  • Culinary Institute of Charleston
Job Titles Held:
  • Front of House Management/ Concept Manager- Tbonz Gill and Grill
  • Front of House Management/ Concept Manager- Liberty Taproom and Grill
  • Sous Chef
  • Coach and Mentor
  • Grill Cook/ Sauté/ Fry/ Pantry/ Prep
  • Pantry Chef/Wok Chef
  • Server trainer/Training coordinator/Line cook/Butcher
  • Trainer/Co-GM
  • High School Diploma
  • Associate of Applied Science

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