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restaurant front of house manager resume example with 3+ years of experience

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

Experienced General Manager successful at reducing costs, increasing productivity and maximizing customer satisfaction. Exceptional leader with strong communication and conflict resolution abilities with 10+ years of progressive leadership experience within customer service. Ethusiastic and eager to contribute to team success through hard work, attention to detail and excellent organizational skills. Motivated to learn, grow and excel within the industry, with an unmatched reputation for resolving problems and improving customer satisfaction.

Skills
  • Restaurant operations
  • Staff supervision
  • Training and mentoring
  • Service prioritization
  • Workflow planning
  • Scheduling
Work History
Restaurant Front of House Manager, 08/2019 to 07/2020
Marriott InternationalFishkill, NY,
  • Drove excellent customer service through coaching, role modeling and incorporating customer feedback to reinforce and improve quality of service.
  • Demonstrated leadership by keeping up with cleanliness and organization and delegating roles to employees.
  • Performed cash handling activities, including making change, cashing out register drawers and securing nightly bank deposits.
  • Managed day-to-day FOH operations to drive quality, standards and meet customer expectations.
  • Handled complaints, settled disputes and resolved grievances to maintain customer satisfaction.
  • Planned events from concept to completion by responding to event inquiries, establishing budgets and designing customized menus.
  • Maintained positive team environment by encouraging teamwork and respect in accordance with company mission.
  • Helped hosts and hostesses execute timely and efficient processes to drive first class guest service.
  • Reorganized bar and dining area, increasing efficiency.
  • Supervised staff of 40+ through motivational coaching and effective training programs for service and sales techniques.
Restaurant Front of House Manager and Event Coordi, 08/2017 to 06/2019
Koch Industries, Inc.Newington, NH,
  • Managed administrative logistics of events planning, including contract signing, fee collection, event booking and event promotions.
  • Organized, coordinated and deployed private dining events while focusing on delivering superior customer service.
  • Solicited feedback from clients to assess event success and uncover opportunities for improvement.
  • Accurately calculated and processed expenses during and after events.
  • Supported senior leadership by developing status reports on activities related to planning, scheduling, cancellation, inquiries, resourcing, risk mitigation and proposal development for various events.
  • Streamlined event efficiencies by accurately coordinating and managing customer itineraries.
  • Reduced financial discrepancies by accurately managing budgeting, bookkeeping and auditing tasks.
  • Evaluated existing plans, processes and events planning services to identify opportunities for improvement.
  • Strategized long-term business needs while driving attendee feedback for process improvements.
  • Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.
  • Reconciled cash and credit card transactions to maintain accurate records.
  • Skillfully interacted with external vendors to obtain best quality in pricing and product.
  • Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies.
  • Led and directed team members on effective methods, operations and procedures.
  • Met, greeted and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
  • Oversaw front of house personnel to maintain adequate staffing and minimize overtime.
  • Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
General Manager, 08/2016 to 08/2017
Blue IndiaCity, STATE,
  • Oversaw, trained and encouraged all front of house and back of house staff, promoting culture of efficiency and performance.
  • Drove year-over-year business growth while leading operations, strategic vision and long-range planning.
  • Led company to successful product launch and growth by developing initial product roadmap and go-to-market strategy.
  • Spearheaded overhaul of company best practices, leading to significantly increased staff retention rates and top-ranking as industry leader.
  • Trained, coached and mentored staff to support smooth adoption of the opening of the new restaurant.
  • Created, managed and executed business plan and communicated company vision and objectives to motivate teams.
  • Set, enforced and optimized internal policies to maintain efficiency and responsiveness to demands.
  • Devised, deployed and monitored processes to boost long-term business success and increase profit levels.
  • Provided excellent customer care to maintain and improve customer relations, strengthen loyalty and increase product and service sales.
  • Uncovered connections between data elements and processes, employees and business structures.
  • Developed organization systems for sales reports and financial records and strengthened operational traceability and operational efficiencies.
  • Built, supervised and mentored all teams and leaders in receiving and inbound operations.
  • Forged and cultivated productive relationships with community members and potential partners.
  • Evaluated suppliers by assessing quality, timeliness and compliance of deliveries to maintain tight cost controls and maximize business operational efficiency.
  • Established operational objectives and work plans and delegated assignments to subordinate managers.
  • Accelerated efficiency of operations by controlling budgets, overseeing customer accounts, managing scheduling and driving meetings.
  • Maintained constructive client and vendor relationships.
  • Spearheaded quality control measures to minimize downtime and propel sales.
  • Built relationships with customers and managed accounts to drive revenue and profit.
  • Controlled daily business operations by devising and deploying short and long-range strategies to grow profitability and accomplish objectives.
  • Maximized productivity and management systems by establishing specific goals and managing operations.
  • Managed and allocated staff and material resources to meet production goals.
  • Restocked inventory to sustain par levels and produced quarterly inventory audits and calculated, updated and presented reports.
  • Reviewed financial reports each day and investigated variances with accounting staff to keep records accurate.
  • Cultivated strong business relationships with clients to increase overall experience, satisfaction and retention rates.
Education
High School Diploma: Advanced AP And IB Diploma, Expected in 06/2007
Saint John's International School - Brussels, Belgium,
GPA:
Bachelor's Of Science: Criminology, Expected in
The University Of Tennessee - Knoxville - Knoxville, TN
GPA:

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Resume Overview

School Attended

  • Saint John's International School
  • The University Of Tennessee - Knoxville

Job Titles Held:

  • Restaurant Front of House Manager
  • Restaurant Front of House Manager and Event Coordi
  • General Manager

Degrees

  • High School Diploma
  • Bachelor's Of Science

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