Montgomery Street, San Francisco, CA 94105
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Detail-oriented Restaurant General Manager with 35 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.
- Meticulous and organized
- Multi-line telephone skills
- Recordkeeping and bookkeeping
- Business operations understanding
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- Organization and efficiency
- Service-oriented mindset
- Multitasking and prioritization
- Document control
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05/2019 to Current Receptionist Ratner – Springfield, IL,
- Received incoming packages and mail, dispersed parcels, correspondence and shipped outgoing items daily.
- Provided clerical support to all team members to improve office efficiency and enhance productivity.
- Kept reception area clean and organized to offer positive first impression to every visitor.
- Took accurate messages for staff and management to facilitate open and speedy communication.
- Met incoming customers with professional approach and provided friendly, knowledgeable assistance.
- Communicated with vendors to place and receive orders, request maintenance services and deliver instruction on behalf of office management.
- Screened and verified visitors for identification credentials and purpose of visit to maintain security of personnel and office environment.
- Generated shipment invoices, prepared packages and set up courier deliveries for customers.
- Greeted customers, answered general questions and directed to appropriate locations.
- Provided administrative support to team members, including making copies, sending faxes, organizing documents and rearranging schedules.
- Coordinated and communicated with up to 30 clients daily to gather pertinent information.
- Managed 5-line system to handle more than 40 to 50 incoming calls per day.
05/2015 to 10/2017 Front Desk Associate Hand & Stone – Miami Lakes, FL,
- Managed customer complaints and rectified issues to complete satisfaction.
- Monitored reservations to track incoming parties and special events.
- Arranged special accommodations for guests to maintain optimal satisfaction
- Collaborated with housekeeping and maintenance staff to address and mitigate facility issues.
- Greeted, registered and assigned guests to rooms.
- Managed guest check-in and check-out procedures, reservations and payments.
- Responded to inquiries and room requests made online, by phone or email.
- Set guest and group reservations and processed check-ins and check-outs.
- Personally addressed and welcomed up to 100 guests to business per day, improving overall customer service and engagement.
- Handled payment processing duties and provided customers with receipts and proper bills and change.
- Educated patrons on entertainment and sporting events in nearby areas and made reservations to establishments, boosting local tourism.
- Coordinated with housekeeping, maintenance and other property teams to handle every guest needs with professionalism and speed.
- Contacted customers and guests to confirm reservations.
02/2006 to 03/2014 Restaurant General Manager Sonic – Rowlett, TX,
- Established, enforced and updated policies keeping business agile and responsive to changing market conditions.
- Fostered healthy team environments to promote collaboration and boost productivity.
- Developed and implemented promotional strategies to drive business success and maintain budgetary guidelines.
- Secured store perimeter and enforced procedures to minimize losses and protect store assets.
- Collaborated with staff to maximize customer satisfaction, streamline procedures and improve bottom-line profitability.
- Met budget targets by controlling expenses and eliminating wasteful behaviors.
- Developed and optimized store schedules to meet expected coverage demands and maintain optimal service levels.
- Oversaw inventory management with cycle counts, audits and shrinkage control.
- Conducted 6 month performance reviews to organize training and development for staff.
- Oversaw daily operations of store, including inventory and supply restocking, cash-handling and assisting customers.
- Set and administered annual operating budget, consistently maintaining controls and preventing overages.
- Reduced process lags by effectively managing 35 associates to ensure optimal productivity.
- Kept accounts current and funds deposited to keep on-site cash low.
- Greeted and assisted all customers daily in high-traffic retailer.
- Priced and ordered food products, kitchen equipment and food service supplies.
- Controlled portion sizes and garnishing for optimal cost controls.
- Upheld restaurant standards for food and beverage quality, team member engagement, financial goals, standard operating procedures and guest experiences.
- Monitored and trained service team members on suggestive selling practices and continuous sales growth of beverage, appetizer, add-on and desserts.
- Optimized profits by controlling food, beverage and labor costs by establishing portion control and quality standards.
- Enforced staff performance and service standards to deliver consistent and positive customer experiences.
- Maximized food quality by closely monitoring shipments, preparation and food handling by team members.
- Prepared strategic and annual forecasts and budgets, analyzed variances and implemented corrective actions to increase average meal checks and customer visits.
- Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
- 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.
04/2002 to 04/2006 Restaurant General Manager Sonic – Salida, CO,
- Controlled portion sizes and garnishing for optimal cost controls.
- Priced and ordered food products, kitchen equipment and food service supplies.
- 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.
- Managed a busy and highly-popular Quick Service restaurant with 25 waitstaff.
- Coordinated optimal guest relations from initial contact through final check-out to boost satisfaction and brand loyalty.
- Accomplished restaurant and bar human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling and disciplining management staff.
- Sought out and implemented methods to improve service and team performance to boost business sustainability.
- Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
- 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.
- Emphasized customer-focused approach, delivering local neighborhood restaurant environment that built customer loyalty.
- Performed accurate monthly inventories of supplies and equipment, including food, beverage, glassware and utensils.
Expected in 05/1986 BBA: Business Administration And Management
Baker College - Flint, MI
GPA:
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