general manager resume example with 20+ years of experience

Jessica Claire
  • Montgomery Street, San Francisco, CA 94105 609 Johnson Ave., 49204, Tulsa, OK
  • H: (555) 432-1000
  • C:
  • Date of Birth:
  • India:
  • :
  • single:
  • :
Professional Summary
Customer-centric, team oriented restaurant General Manager. Educational background includes business development, operations, accounting and marketing. Extensive restaurant and food service experience. Aspires to manage a successful restaurant operation. 
  • Bilingual
  • Results-oriented
  • Natural leader
  • Front & Back of the house operations 
  •  Strong work ethic
  • Menu & Price engineering / Menu Development
  • Fine Dinning 
  • Team building / Training / Supervision
  • Safety / Sanitation / Quality Control
  • Vendor / Inventory Management
  • Multi-Outlet Operations
  • Strategic Marketing & Sales 
  • Payroll/P&L Management 
  • Profit & Growth Strategies
  • Restaurant & Kitchen Design  
  • Budgeting & Cost Controls
  • Hospitality & Culinary Management
Work History
General Manager, 07/2016 - Current
Accessory Power Westlake Village, CA,
  • Hacienda Del Patron is a beautiful authentic Mexican cuisine restaurant with international flair that crates the true flavors of Mexico. 
  • 11,000 sqft. restaurant, event room that seats 50, restaurant seats 325 guest and provides a very private Chefs table that accommodates 10 guest.
  • Hacienda Del Patron is a new concept an EB-5 Regional Center Program restaurant. 
  • Coordinated and programmed multiple phases of the project. Equipment, installation, inspections, contractors, furniture, hiring of employees, to coincide with opening. 
  • Worked along side the owner and designer throughout the project. Participated on kitchen, dinning room, and bar layout.
  • Developed and structured new restaurant policies, training, restaurant standards and employee manuals. Daily operations procedures, server check outs, balance sheets, server tip out reports, shift change protocol, nightly money balance sheets and money drops. Daily and weekly P&L running program.
  • Set up and laid out the Micros POS system and kitchen KDS system.
  • Managed, developed and over saw a Chef, 2 FOH managers, Purchasing manager, Bar manager and Event coordinator.
  • Responsible for implementing company growth campaign, operations budgets. Maintenance, P&M, weekly purchasing budgets for bar & kitchen, city taxes, property taxes.
  • Worked with Management on promotions and up coming seasonal calendar events and holidays.  
  • Weekly Departmental Meetings, Employee Training Program. Staff Development.
GENERAL MANAGER, 04/2015 - 07/2016
Accessory Power Westlake Village, CA,
  • University Drafthouse craft beer and craft burgers. A new concept with farm to table cuisine quality beef, Over 115 craft beers, full bar and high end wine. Indoor and outdoor venue with full service dinning experience.
  • Structured new restaurant concept, policies, training, restaurant standards, and employee manuals.
  • Promoted the business through participation in and sponsorship of community events. Organized special events in the restaurant, including receptions, promotions and corporate luncheons.
  • Effectively managed timekeeping and payroll, including completion of the proper paperwork for new hires and terminations.Oversaw front of house personnel to maintain adequate staffing and minimize overtime.
  • Skillfully interacted with external vendors to obtain the best quality in pricing and product.
  • Developed, implemented and managed business plans to promote profitable food and beverage sales.
  • Maintained a safe working and guest environment to reduce the risk of injury and accidents.
  • Prepared for and executed new menu implementations. Led and directed team members on effective methods, operations and procedures. Strategically developed effective marketing plans to increase sales and profits while managing costs.
  • Promoted a positive atmosphere, focused on exceeding the customers expectations.
  • Carefully developed a lucrative annual food and beverage marketing plan and strict budget to maximize profits. Managed and maintained the prime cost below target.
  • Achieved top 11 to top 15 producers in beer, wine and alcohol sales in our 4 surrounding counties.    
  • Strong Leadership, High Expectation, Continually Monitored Restaurant, Staff Development, Excellent Customer Service and Food Quality is what I strongly believe in. 
Service manager / F&B manager, 02/2013 - 09/2014
Cimarron Country Club / Club Corp. City, STATE,
  • Responsible for choreographing large golfing events, political events, city press conferences, modeling shows.
  • Scheduling, training, educating and injecting new Club Core standers. Guiding our guest/members through multiple phases of an event.
  • Responsible for maintaining a upper casual dining experience in 2 dining rooms, 1 service bar, 1 sports bar and 4 event ballrooms.
  • Include inventorying beer, liquor and wine. Inventories revolved an average of $26,000.00 on a monthly bases.
  • Set up and break down of Food and beverage stations.
  • Responsible for the set up of daily and evening events.4 large event rooms, large main dinning room, 2 bars full service bar, Golf Pro Shop, Athletic center and 1 golf course cart.  
Bayou Grill Cajun Seafood Restaurant City, STATE,
  • Bayou was est. 1995. Hired as front of house manager was promoted to General Manager. A 4600 sqft. restaurant. We manicured our business to our lunch crowed but also served full service diner. Bayou Grill also drove a catering department which was a large part of its sales.
  • Controlled purchases, inventories and worked with vendors; negotiating prices and contracts; developing preferred supplier lists; reviewing and evaluating usage reports; analyzing variances; taking corrective actions.
  • Structured policies and standard operating procedures, implementing production, productivity, quality, and patron-service standards; determining and implementing system improvements.
  • Patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings, initiating improvements, building relationships with preferred patrons.
  • Maintained a safe, secure, and healthy facility environment by establishing and enforcing sanitation standards and procedures; complying with health. 
  • Practiced and studied emerging trends in the restaurant industry, attending educational workshops, establishing personal networks and participating in professional societies / associations.

Fluent in Spanish and English
GED: , Expected in
Status -

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  • Service manager / F&B manager


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