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Restaurant Consultant /Restaurant General Manager Resume Example

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RESTAURANT CONSULTANT /RESTAURANT GENERAL MANAGER
Professional Summary

Competent [Job Title] bringing more than [Number] years of food service and progressive leadership experience. Maintain budget controls and coverage needs to achieve business targets and provide high-quality [Type] support. Build relationships with patrons and employees by applying basic [Language] skills. Talented leader offering over [Number] years of experience in preparing and serving diverse foods. Motivates employees to exceed customer expectations in high-volume settings while maintaining strong quality and effective cost controls. Service-oriented with good multitasking, safety management and decision-making skills. Committed and hardworking [Job Title] with [Number] years of experience directing [Industry] food service. Well-rounded leader with talent for supervising employees, [Skill] and [Skill]. Swift problem solver with quick and effective solutions to wide array of issues. Energetic [Job Title] with [Number] years of experience offering quality food services. Team leader focused on coaching staff and solving problems involving kitchen efficiency, inventory and customer satisfaction. Saved [Number]% in [Timeframe] through exceptional budget management. Food service professional adept at FOH and BOH operations. Demonstrated team leader with excellent staff management skills. Dedicated, hardworking restaurant management professional with extensive daily planning and operations experience. Skilled in staff training and development. Restaurant Manager with expertise in general operations management, special events, staff development and training, recruitment and vendor negotiations. Restaurant/General Manager with eight years in restaurants and catering. Strong career progression in casual dining. Highly dedicated to career growth. [Job Title] with banquet management background. Extensive experience catering parties that served more than [Number] guests. Customer relations, floor planning and menu development expertise. Seasoned Catering Manager with passion for quality customer care. Previously managed more than [Number] employees and organized large-scale events, including weddings and banquets. Well-known for delivering excellent dishes and customer service, resulting in business growth. Experienced [Job title] successful at reducing costs, increasing productivity and maximizing customer satisfaction. Exceptional leader with strong communication and conflict resolution abilities. [Number] years of progressive leadership experience. Efficient [Job Title] with over [Number] years of experience in [Type] and [Type] service. Fine dining expert and cheese connoisseur with extensive beverage and food knowledge. Dynamic presence known for enhancing customer experience at high-end dining locations. Energetic Kitchen Manager enthusiastic about working with high-performance teams. Personable, responsible, and hardworking professional. Dedicated to innovative dishes, effective budgeting and top-of-the-line customer service. Enthusiastic [Job Title] eager to contribute to team success through hard work, attention to detail and excellent organizational skills. Clear understanding of [Task] and [Task] and training in [Skill]. Motivated to learn, grow and excel in [Industry].

Accomplishments
  • Increased sales by [Number]% while reducing food costs by []%, leading to a $[Number] net profit in the last two years.
  • Reduced employee turnover by [Number]% by creating and implementing a no-cost incentive program.
  • Improved online restaurant reviews by successfully handling customer complaints, implementing monthly staff training and refining lunch and dinner menus.
  • Supervised team of [Number] staff members.
  • Documented and resolved [Issue] which led to [Results].
  • Resolved product issue through consumer testing.
Skills
  • Marketing and advertising
  • Performance improvement
  • Budgeting
  • Sales
  • Employee Training
  • Business Planning
  • Inventory management
  • Recipes and menu planning
  • Food preparation and safety
  • Scheduling
  • Staff Management
  • Restaurant Management
  • Food Safety
  • Staff Scheduling
Work History
01/2001 - 07/2020Restaurant Consultant /Restaurant General Manager | Beam Suntory, Inc. - Cincinnati , OH
  • Oversaw and improved [Product or Service] deliveries worth over $[Amount] per year through efficient coordination of daily operations.
  • Reviewed performance data to monitor and measure productivity, goal progress and activity levels.
  • Received superior customer service satisfaction scores for [Number] consecutive quarters.
  • Increased monthly staff retention rate by [Number]% after implementing new training programs.
01/1988 - 05/1998Executive Chef | Moffitt Cancer Center - Wesley Chapel , FL
  • Mentored more than [Number] kitchen staff at all levels to prepare each for demanding roles.
  • Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
  • Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
  • Increased profits and efficiency [Number]% by building optimal inventory control model.
  • Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
  • Produced revolutionary [Type] menu offerings to put establishments on local, regional and national map.
  • Kept labor at or below [Number]% to support business profit targets.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Verified compliance in preparation of menu items and customer special requests.
  • Supervised and enhanced work of [Number]-person team producing more than [Number] plates per day.
  • Managed [Number] culinary personnel in service to [Number]-customer base.
  • Collaborated with [Job title] and [Job title] to create delicious meals for large banquets, including [Type] and [Type] events for up to [Number] people.
03/1986 - 06/1995Management Assistant | New Colony Caterers - City , STATE
  • Facilitated communication between internal and external project stakeholders to keep all parties well-informed.
  • Sorted, opened and routed incoming correspondence and deliveries to help senior leaders respond quickly to business and customer requirements.
  • Created and updated physical records and digital files to maintain current, accurate and compliant documentation.
  • Prepared and charted data and metrics for detailed status reports.
  • Delivered top-notch administrative support to office staff, promoting excellence in office operations.
  • Offered office-wide [Type] software support and training, including troubleshooting issues and optimizing usage.
  • Conducted thorough research using diverse resources to assist professional staff with routine and special project tasks.
  • Produced highly accurate internal and external letters and memoranda.
  • Analyzed data for [Job Title] using statistical methods and [Type of Skill].
  • Diffused tense situations and conflicts by employing [Type of Skill] and [Type of Skill].
  • Greeted arriving visitors, determined nature and purpose of visit and directed individuals to appropriate destinations.
Education
Athens Culinary, CityAssociate of Arts: Chef Training
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How this resume score could be improved?

Many factors go into creating a strong resume. Here are a few tweaks that could improve the score of this resume:

79Average
Resume Strength
  • Completeness
  • Measurable results
  • Strong summary

Resume Overview

School Attended

  • Athens Culinary

Job Titles Held:

  • Restaurant Consultant /Restaurant General Manager
  • Executive Chef
  • Management Assistant

Degrees

  • Associate of Arts : Chef Training

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