Restaurant General Manager Resume Example Boyne Resorts

RESTAURANT GENERAL MANAGER

Summary

Serever/Manager with a winning attitude and desire to deliver a exceptional dining experience. Focused on setting high expectations and raising service standards. Enthusiastic individual with superior skills in working in both team-based and independent capacities. Bringing strong work ethic and excellent organizational skills to any setting. Excited to begin new challenge with successful team. Passionate, spirited , skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service.

Skills

Food safety
Restaurant operations management
Customer service best practices
Stable work history
Labor and food cost control
Supervisory skills

Adaptable
Full service restaurant background
Purchasing
Customer-oriented
Influencing and persuasive

Experience

Boyne Resorts | Petoskey , MIRestaurant General Manager10/2019 - 03/2020

Prepared strategic and annual forecasts and budgets, analyzed variances and implemented corrective actions to increase average meal checks and customer visits.
Upheld restaurant standards for food and beverage quality, team member engagement, financial goals, standard operating procedures and guest experiences.
Optimized profits by controlling food, beverage and labor costs by establishing portion control and quality standards.
Monitored and trained service team members on suggestive selling practices and continuous sales growth of beverage, appetizer, add-on and desserts.
Managed a busy and highly-popular casual restaurant with 8 waitstaff.
Supervised staff preparing and serving 90meals per day.
Established restaurant business plan by conferring with people in community to select food and beverage offerings.
Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
Priced and ordered food products, kitchen equipment and food service supplies.
Kept food storage and preparation equipment in good working order to maximize safety and cost-efficiency of operations.
Motivated staff through acknowledgment of hard work, achievements and instilling accountability while leading by example.
Sought out and implemented methods to improve service and team performance to boost business sustainability.
Established restaurant business plan by surveying restaurant demands, identifying and evaluating competitors and preparing financial and sales projections.
Controlled portion sizes and garnishing for optimal cost controls.
Scheduled and directed staff in daily work assignments to maximize productivity.
Encouraged patron loyalty by emphasizing customer-focused approach by staff.
Prepared and led foodservice training programs to teach staff various tasks such as stocking and restocking condiments, correctly inputting orders into system and performing credit and debit card transactions.
Accomplished restaurant and bar human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling and disciplining management staff.
Maximized food quality by closely monitoring shipments, preparation and food handling by team members.
Coordinated optimal guest relations from initial contact through final check-out to boost satisfaction and brand loyalty.
Performed accurate monthly inventories of supplies and equipment, including food, beverage, glassware and utensils.

Craftworks | Las Vegas , NVRestaurant Owner06/2014 - 09/2019

Administered finances and led business operations, including running payroll, making bank deposits and analyzing income and expenses to maintain cost-effective operations.
Developed and implemented strategies to enhance team performance, improve processes and increase efficiency.
Performed preventive maintenance and minor repairs to keep kitchen equipment in optimal working condition.
Estimated supply requirements based on historical needs and projected business levels.
Trained staff, facilitated staff meetings and spearheaded menu development.
Hired, trained and motivated staff to fill all restaurant openings.
Located relevant vendors, set up schedules and coordinated the delivery, storage and organization of all inventory.
Maintained cleanliness and sanitation across all food service, storage, and preparation stations.
Created unique recipes and applied various culinary techniques for authentic American cuisine.
Trained workers in food preparation, money handling and cleaning roles to facilitate restaurant operations.
Managed and supervised 15 employees in 1 restaurants.
Identified, investigated and corrected inventory waste and theft to keep business operating at optimal levels.
Resolved escalated customer concerns to drive customer satisfaction and loyalty.
Managed food preparation, guest interaction, quality control, and customer relations.
Made weekly employee schedules, assigned work and regularly checked the quality and productivity of all team members.
Established and maintained open, collaborative relationships with kitchen team to maximize efficiency.
Reviewed recipes to determine exact measurements and ingredients to create dishes.
Created exceptional menu items executed with precision to regularly garner diner praise.
Prepared and plated 100+ dishes per shift for busy $200,000 annual revenue restaurant.
Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
Sanitized kitchen counters and preparation areas to prevent foodborne illness and cross-contamination.
Replenished food items from inventory and rotated ingredients to use oldest products first.
Chopped vegetables and seasoned meats and fish in preparation for grilling, sautéing and braising.
Trained new team members on proper meat and vegetable preparation techniques.
Helped other staff members complete job tasks during peak times to keep kitchen running efficiently.
Estimated staffing needs and adjusted hourly schedules to match demand patterns, budget and local labor laws.
Communicated with wait staff regarding customer requests, dietary concerns and allergy questions.
Set up and performed initial prep work for food items such as soups, sauces and salads.
Weighed, measured and mixed ingredients, following recipes to produce quality dishes.
Sanitized workstation at end of shift to minimize salmonella and other foodborne illnesses.
Followed proper food handling methods and maintained correct temperature of food products resulting in consistently high scores on health inspections.
Created nutritious, safe, visually appealing, innovative and properly prepared and flavored food.
Enforced proper sanitation practices to prevent spoiling or contamination of foods.
Checked temperature of freezers and refrigerators to maintain proper storage of cold items.
Maximized efficiency of kitchen operation by overseeing daily product inventory, purchasing and receiving.

H&r Block Inc. | City , STATETax Preparer/Office Manager01/2004 - 06/2015

Automated office operations, managing client correspondence, payment scheduling, record tracking and data communications.
Streamlined back office services for clients to promote proper functionality and positive user experience.
Evaluated employee job performance and motivated staff to improve productivity.
Improved operational efficiencies, managing work requests, new orders, pricing and changes while coordinating logistics to verify delivery dates.
Handled supply purchases and inventory management for office operations and equipment maintenance.
Coordinated office activities and operations to secure efficiency and compliance with company policies.
Monitored office inventory to maintain adequate supply levels and order products.
Monitored financial bookkeeping for accuracy and compliance, resolving identified discrepancies.
Distributed company correspondence, including memos and updates to reinforce and apprise departments and divisions of corporate objectives and developments.
Defined and documented office procedures, using updated SOPs to provide thorough and comprehensive training for all administrative support staff.
Liaised with customers, addressed inquiries, handled meeting requests and answer billing questions to provide outstanding customer care.
Optimized personnel coverage, preparing work schedules based on staff availability and forecasted demands.

Demshars/Stonecrest Country Club | City , STATEServer

Satisfied customers by topping off drinks and anticipating condiments, napkins and other needs.
Educated guests on daily specials and appetizers, entrees, desserts and other menu items.
Operated toast terminals to input orders, split bills and calculate totals.
Upsold customers and optimized table-turns to outperform average sales by 70%.
Arranged place settings with clean, chip-free plates and utensils to beautify table.
Partnered with host, bus person and cook to efficiently serve food and beverages.
Restocked nonperishable food items, condiments and napkins to keep pantry well-supplied.
Adhered to minimum age requirements for consumption of alcoholic beverages by checking identification.
Assisted customers in selecting appetizers, entrees and desserts and recommended alternative items for food allergies and gluten intolerances.
Promoted desserts, appetizers and specialty drinks to optimize sales.
Greeted customers, answered questions and recommended specials, wine and desserts to increase profits.
Provided exceptional service to 60 customers per day at Country Club establishment.
Completed closing duties by emptying trash, safeguarding alcohol and polishing silverware.
Updated repeat customers on menu changes and new food and beverage offerings to maintain quality service relationships.
Completed thorough and accurate opening and closing duties to facilitate smooth restaurant operations.
Processed customers' payments and provided receipts.
Met or exceeded sales targets on consistent basis with proactive promotional strategies and dessert mentions.
Addressed concerns or complaints quickly to improve service and escalated more advanced issues to management for resolution.
Circulated within assigned areas to assess and address customer needs, effectively prioritizing tasks during peak hours.
Attended to new customers quickly to inquire about drinks and start off dining experience with prompt beverage service.
Checked on guests to verify satisfaction with meals and suggested additional items to increase restaurant sales.
Served plated dinners, buffet-style dinners and passed hors d'oeuvres for parties.
Applied safe food handling and optimal cleaning strategies to protect customers from foodborne illness and maintain proper sanitation.
Greeted newly seated guests quickly and efficiently.
Maintained polite and professional demeanor to patrons to encourage inquiries and order placements.
Carefully transferred orders from kitchen and bar areas to tables and cleared plates as patrons finished food and beverage items.
Answered phone inquiries to schedule and confirm reservations, record takeout orders and respond to service questions.

Education and Training

LSCC | CityAssociate of Arts in Medical And General05/2015

Marion County Adult Education | CityMedical Assistant/phlebotomy in Medical Assisting06/1999

Certifications

First Aid/CPR
Manager ServSafe

Resume Overview

School Attended

LSCC
Marion County Adult Education

Job Titles Held:

Restaurant General Manager
Restaurant Owner
Tax Preparer/Office Manager
Server

Degrees

Associate of Arts in Medical And General
Medical Assistant/phlebotomy in Medical Assisting

Restaurant General Manager Resume Example

DISCLAIMER

How this resume score could be improved?

Resume Overview

Create a job alert for [job role title] at [location].

Similar Resumes