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general manager resume example with 15 years of experience

Jessica Claire
  • , , 609 Johnson Ave., 49204, Tulsa, OK 100 Montgomery St. 10th Floor
  • Home: (555) 432-1000
  • Cell:
  • resumesample@example.com
  • :
Summary

Capable General Manager offering over 10 years of experience in foodservice and team management. Expert at maintaining cost controls and determining optimal coverage to meet business needs without sacrificing quality. Talented at building relationships with community members, clients and staff.

Dedicated food service manager with 10 years of experience overseeing staff and operations for Food industry. Versatile leader with skills in hiring, training and coaching.

Quick-thinker with logical solutions to wide variety of issues in food service. Detail-oriented General Manager with 10 years of experience in food service management. Successful team leader with deep knowledge of hiring and training protocols. Budget-conscious when cutting service costs without sacrificing top-notch quality. Poised professional with extensive practice using conflict resolution techniques to drive smooth operations. Innovative Restaurant Manager with more than 10 years of food preparation and service experience. Motivates team members to meet challenging customer demands in fast-paced environments. Never sacrifices quality, safety or cost control measures vital to sustainable business operations.

Skills
  • Purchasing
  • Food safety
  • Restaurant operations management
  • Customer service best practices
  • Labor and food cost control
  • Supervisory skills
  • Employee recruitment expertise
  • Staff development talent
  • Stable work history
  • Bilingual in English and Spanish
  • Organization and prioritization
  • Hiring and training
  • Time Management
  • Business development understanding
  • Staff training and development
  • Training and development
Experience
General Manager, 05/2021 to Current
J.D. ByriderReading, PA,
  • Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees.
  • Scheduled and directed staff in daily work assignments to maximize productivity.
  • Trained workers in food preparation, money handling and cleaning roles to facilitate restaurant operations.
  • Coached team members on food safety and sanitation processes, customer service, menu education and up-selling techniques to drive revenue.
  • Optimized profits by controlling food, beverage and labor costs daily.
  • Managed accounts payable, accounts receivable and payroll.
  • Prepared weekly payroll to keep up with projected weekly revenue.
  • Performed opening and closing procedures each day.
  • Managed daily operations and processes for reservations, budgeting and forecasting.
  • Consistently maintained high levels of cleanliness, organization, storage, and sanitation of food and beverage products to ensure quality.
  • Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
  • Performed restaurant walk-throughs to gauge timeliness and excellent service quality.
General Manager, 02/2018 to 05/2021
J.D. ByriderRichmond, IN,
  • Prepared strategic and annual forecasts and budgets, analyzed variances and implemented corrective actions to increase average meal checks and customer visits.
  • Optimized profits by controlling food, beverage and labor costs by establishing portion control and quality standards.
  • Monitored and trained service team members on suggestive selling practices and continuous sales growth of beverage, appetizer, add-on and desserts.
  • Upheld restaurant standards for food and beverage quality, team member engagement, financial goals, standard operating procedures and guest experiences.
  • Kept food storage and preparation equipment in good working order to maximize safety and cost-efficiency of operations.
  • 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.
  • Sought out and implemented methods to improve service and team performance to boost business sustainability.
  • Motivated staff through acknowledgment of hard work, achievements and instilling accountability while leading by example.
  • Scheduled and directed staff in daily work assignments to maximize productivity.
  • Maximized food quality by closely monitoring shipments, preparation and food handling by team members.
  • Reduced food waste 1 % by overseeing and planning ingredients, anticipated customers and popularity of items.
  • Performed accurate monthly inventories of supplies and equipment, including food, beverage, glassware and utensils.
  • Controlled portion sizes and garnishing for optimal cost controls.
  • Enforced staff performance and service standards to deliver consistent and positive customer experiences.
General Manager, 02/2007 to 02/2018
J.D. ByriderRoanoke, VA,
  • Prepared strategic and annual forecasts and budgets, analyzed variances and implemented corrective actions to increase average meal checks and customer visits.
  • Optimized profits by controlling food, beverage and labor costs by establishing portion control and quality standards.
  • Monitored and trained service team members on suggestive selling practices and continuous sales growth of beverage, appetizer, add-on and desserts.
  • Kept food storage and preparation equipment in good working order to maximize safety and cost-efficiency of operations.
  • 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.
  • Motivated staff through acknowledgment of hard work, achievements and instilling accountability while leading by example.
  • Scheduled and directed staff in daily work assignments to maximize productivity.
  • Maximized food quality by closely monitoring shipments, preparation and food handling by team members.
  • Enforced staff performance and service standards to deliver consistent and positive customer experiences.
  • Performed accurate monthly inventories of supplies and equipment, including food, beverage, glassware and utensils.
  • Controlled portion sizes and garnishing for optimal cost controls.
Assistant Manager, 12/2008 to 12/2010
Edible ArrangementsSchererville, IN,
  • Planned and prepared workflow schedules, delegating tasks for 25-member team.
  • Implemented training processes for newly hired employees and supervised department managers, shift leads and production personnel.
  • Initiated inventory control measures to manage and replenish stock, maintain cost levels and meet customer demand.
  • Assisted General Manager in evaluating employee performance and cultivating improvement initiatives.
  • Completed inventory audits to identify losses and project demand.
  • Enforced company policies and procedures to strengthen operational standards across departments.
  • Directed and led employees, supervising activities to drive productivity and efficiency.
  • Conducted job interviews, led employee performance evaluations with constructive feedback and rewarded top sales performers to attract and retain top-quality personnel.
  • Maintained inventory accuracy by counting stock-on-hand and reconciling discrepancies.
  • Organized schedules, workflows and shift coverage to meet expected business demands.
  • Analyzed monthly sales and performance reports to support operational planning and strategic decision making.
  • Delegated daily tasks to team members to optimize group productivity.
  • Managed personnel scheduling, facilitating adequate coverage to meet demand.
  • Reviewed sales reports to enhance sales performance and improve inventory management accuracy.
Education and Training
High School Diploma: , Expected in 12/1998 to El Salvador - ,
GPA:
Accomplishments
  • Recognized as one of the top ten Restaurant Managers in a 40-store chain in Riverside County region.
Certifications
  • ServSafe
  • Certified Manager Training store - 2014
  • Certified Manager trainer, Jack In The Box - 2014
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Resume Overview

School Attended

  • El Salvador

Job Titles Held:

  • General Manager
  • General Manager
  • General Manager
  • Assistant Manager

Degrees

  • High School Diploma

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