Montgomery Street, San Francisco, CA94105609 Johnson Ave., 49204, Tulsa, OK
H: (555) 432-1000
C:
resumesample@example.com
Date of Birth:
India:
:
single:
Professional Summary
Dedicated, hardworking restaurant management professional with extensive daily planning and operations experience. Skilled in staff training and development. Highly proactive 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 offering focused leadership and restaurant operations knowledge to drive profitability. Exceptional communication skills.
Skills
Inventory control and record keeping
Staff scheduling
Passion for customer satisfaction
Skillful menu development
Accomplished in large event catering
Kitchen management
Menu price structuring familiarity
Proven cost-control expert
Conflict resolution techniques
Trained in performance and wage reviews
Food regulation compliance
Extensive food/beverage knowledge
Supply ordering ability
Special event catering professional
Work History
Marketing Manager, 05/2015 - Current Bakkavor – Charlotte, NC,
Responsible for driving sales, brand awareness and guest traffic through a variety of channels such as: Private Dining and Event Sales, Social Media, Traditional Media, Cold Calls, Community Outreach & networking.
Directed and coordinated marketing activities and policies to promote products and services.
Analyzed business developments and monitored market trends.
Directed the hiring, training and performance evaluations for marketing and sales staff and supervised their daily activities
Assistant Director of Food and Beverages, 01/2016 - 06/2016 Garden Of The Gods Club – Colorado Springs, CO,
Directed the hiring, training and performance evaluations for marketing and sales staff and supervised their daily activities.
Carefully developed a lucrative annual food and beverage marketing plan and strict budget to maximize profits.
Promoted a positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
Purchased adequate quantities of necessary restaurant items, including food, beverages, equipment and supplies.
Carefully interviewed, selected, trained and supervised staff.
Clearly and promptly communicated pertinent information to staff, such as large reservations or last minute menu changes.
Organized special events in the restaurant, including receptions, promotions and corporate luncheons.
Correctly calculated inventory and ordered appropriate supplies.
Recognized and formally acknowledged outstanding staff performance to boost company morale and productivity.
Led and directed a team of 18 members on effective methods, operations and procedures.
Maintained a safe working and guest environment to reduce the risk of injury and accidents.
Assistant Restaurant Manager, 11/2007 - 01/2016 Moby Dick House Of Kabob – City, STATE,
Oversaw front- and back-of-house operations with accountability for bottom-line factors, food quality, and customer retention for family restaurant with 16 employees.
Hired, trained, supervised, and scheduled kitchen and service staff; managed purchasing and inventory control to ensure sufficient levels of high-quality product while eliminating waste.
Coordinated with Executive Chef to plan special menu items. Monitored compliance with safety, sanitation, and food preparation standards.
Developed and revised kitchen procedures to optimize workflow. Compiled, analyzed, and interpreted financial data to develop accurate projections and ensure profitability.
Maintained high standards of customer service during high-volume, fast-paced operations.
Regional Assistant General Manager, 07/2005 - 11/2007 Moby Dick House Of Kabo – City, ,
Assembled food orders while maintaining appropriate portion control.
Verified that prepared food met all standards for quality and quantity.
Trained and educated new team members on culture, philosophies, standards and operations.
Managed all team members, including counseling, disciplining and scheduling.
Built sales through high standards of quality, service and sanitation; controlled costs by constantly training and educating team members and fellow Managers.
Maintained an overall management style in accordance with Moby Dick's established best practices.
Completed all tasks assigned by General Manager on time.
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