Livecareer-Resume
JC
Jessica Claire
, , 100 Montgomery St. 10th Floor (555) 432-1000, resumesample@example.com
Summary

Hardworking Restaurant Manager with over 25 years overseeing high-traffic establishments. Talented at managing high-volume restaurants. Leading diverse teams of culinary and full service personnel. Comfortable taking responsibility for everything from back-office operations to dining room performance great collaboration, interpersonal and multitasking abilities. Organized and motivated employee eager to apply time management and organizational skills in various environments. Seeking entry-level opportunities to expand skills while facilitating company growth.

Skills
  • Restaurant Operations Management
  • Customer Service Best Practices
  • Problem-Solving
  • Documentation and Recordkeeping
  • Quality Assurance
  • Recruitment and Hiring
  • Menu Pricing and Writing
  • Building Maintenance
  • Investigating Complaints
  • Health Code Compliance
  • Profit Optimization
  • Fire Safety Regulations
  • Anticipating Problems
  • Training and Onboarding
  • Relationship Building
  • Portion Control
  • Scheduling Staff
  • Staffing and Sales Reporting
  • Service Delivery Management
  • Employee Performance Evaluations
  • Back of House Management
  • Front of House Management
  • Monitoring Food Preparation
  • Inventory Management
  • Performance Improvement
  • Delegating Assignments and Tasks
  • Supply Ordering and Management
  • Food Safety
  • Money Handling
  • Developing Special Dishes and Recipes
  • Expense Tracking
  • Collaboration and Teamwork
  • Event Coordination
  • Budget Administration
  • Customer Retention
  • Critical Thinking
  • Payroll Administration
  • Intuit QuickBooks
Experience
02/2015 to Current Restaurant General Manager Burger King Corporation | Doswell, VA,
  • 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.
  • Scheduled and directed staff in daily work assignments to maximize productivity.
  • Monitored and trained service team members on suggestive selling practices and continuous sales growth of beverage, appetizer, add-on and desserts.
  • Accomplished restaurant and bar human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling and disciplining management staff.
  • Performed accurate monthly inventories of supplies and equipment, including food, beverage, glassware and utensils.
  • Motivated staff through acknowledgment of hard work, achievements and instilling accountability while leading by example.
  • Prepared and led food service training programs to teach staff various tasks.
  • Priced and ordered food products, kitchen equipment and food service supplies.
  • Managed busy and highly popular restaurant with professional, well-trained staff.
  • Emphasized customer-focused approach, delivering local neighborhood restaurant environment centered on building customer loyalty.
  • Reduced food waste by overseeing and planning ingredients, anticipated customers and popularity of items.
  • Established restaurant business plan by conferring with people in community to select food and beverage offerings.
  • Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees.
  • Trained workers in food preparation, money handling and cleaning roles to facilitate restaurant operations.
  • Maintained operations in full compliance with alcohol service standards and legal requirements to prevent incidents of overserving or underage drinking.
  • Maintained safe working and guest environment to reduce risk of injury and accidents.
  • Updated computer systems with new pricing and daily food specials.
  • Managed accounts payable, accounts receivable and payroll.
  • Resolved and investigated complaints regarding service, food quality and accommodations.
  • Oversaw training of supervisors to develop leadership and customer service skills.
  • Menu Development
  • Wait Staff Training
  • Kitchen Management
  • Restaurant Marketing
  • Customer Satisfaction
  • Resource Allocation Planning
08/2007 to 01/2015 Restaurant General Manager Burger King Corporation | Douglas, GA,
  • Motivated staff through acknowledgment of hard work, achievements and instilling accountability while leading by example.
  • Performed accurate monthly inventories of supplies and equipment, including food, beverage, glassware and utensils.
  • 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.
  • Scheduled and directed staff in daily work assignments to maximize productivity.
  • Monitored and trained service team members on suggestive selling practices and continuous sales growth of beverage, appetizer, add-on and desserts.
  • Accomplished restaurant and bar human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling and disciplining management staff.
  • Encouraged patron loyalty by emphasizing customer-focused approach by staff.
  • Prepared strategic and annual forecasts and budgets, analyzed variances and implemented corrective actions to increase average meal checks and customer visits.
  • Emphasized customer-focused approach, delivering local neighborhood restaurant environment centered on building customer loyalty.
  • Managed busy and highly popular restaurant with professional, well-trained staff.
  • Priced and ordered food products, kitchen equipment and food service supplies.
  • Prepared and led food service training programs to teach staff various tasks.
  • Established restaurant business plan by surveying restaurant demands, identifying and evaluating competitors and preparing financial and sales projections.
  • Maintained operations in full compliance with alcohol service standards and legal requirements to prevent incidents of overserving or underage drinking.
  • Reduced food waste by overseeing and planning ingredients, anticipated customers and popularity of items.
  • Established restaurant business plan by conferring with people in community to select food and beverage offerings.
  • Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees.
  • Trained workers in food preparation, money handling and cleaning roles to facilitate restaurant operations.
  • Coached team members on food safety and sanitation processes, customer service, menu education and up-selling techniques to drive revenue.
  • Optimized profits by controlling food, beverage and labor costs.
  • Counseled and disciplined staff to address issues promptly and provide constructive feedback.
  • Managed accounts payable, accounts receivable and payroll.
  • Updated computer systems with new pricing and daily food specials.
  • Maintained safe working and guest environment to reduce risk of injury and accidents.
  • Complied with health, sanitation and liquor regulations by clearly communicating and reinforcing standards and procedures to employees.
  • Prepared employee schedules to maintain appropriate staffing levels during peak periods.
  • Created detailed reports on weekly and monthly revenues and expenses.
  • Oversaw training of supervisors to develop leadership and customer service skills.
  • Enforced sanitary practices for food handling, general cleanliness and maintenance of dining and kitchen areas.
  • Directed and coordinated restaurant activities to obtain optimum customer service and strong employee development.
  • Resolved and investigated complaints regarding service, food quality and accommodations.
03/2003 to 07/2007 Restaurant Manager Aimbridge Hospitality | Oak Brook, IL,
  • Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees.
  • Scheduled and directed staff in daily work assignments to maximize productivity.
  • Trained workers in food preparation, money handling and cleaning roles to facilitate restaurant operations.
  • Coached team members on food safety and sanitation processes, customer service, menu education and up-selling techniques to drive revenue.
  • Optimized profits by controlling food, beverage and labor costs.
  • Completed thorough opening, closing and shift change functions to maintain operational standards each day.
  • Counseled and disciplined staff to address issues promptly and provide constructive feedback.
  • Managed accounts payable, accounts receivable and payroll.
  • Updated computer systems with new pricing and daily food specials.
  • Created detailed reports on weekly and monthly revenues and expenses.
  • Prepared employee schedules to maintain appropriate staffing levels during peak periods.
  • Resolved and investigated complaints regarding service, food quality and accommodations.
  • Maintained safe working and guest environment to reduce risk of injury and accidents.
  • Oversaw training of supervisors to develop leadership and customer service skills.
  • Complied with health, sanitation and liquor regulations by clearly communicating and reinforcing standards and procedures to employees.
  • Enforced sanitary practices for food handling, general cleanliness and maintenance of dining and kitchen areas.
  • Directed and coordinated restaurant activities to obtain optimum customer service and strong employee development.
  • Performed opening and closing procedures each day.
  • Developed and deepened professional relationships with vendors, negotiated contracts and monitored performance.
  • Managed daily operations and processes for reservations, budgeting and forecasting.
09/1999 to 03/2003 Assistant Restaurant Manager Hyatt Hotels Corp. | Dfw Airport, TX,
  • Took immediate responsibility for issues and found effective solutions for swift resolution.
  • Calculated inventory and ordered appropriate supplies to meet expected demands.
  • Maintained entire look of restaurant, keeping it clean and inviting at all times.
  • Trained workers in food preparation, money handling and cleaning roles to facilitate restaurant operations.
  • Interacted with customers to gauge responsiveness to hospitality and menus.
  • Interviewed and hired new workers offering great personalities, fantastic restaurant experience and desire to work hard.
  • Enforced and adhered to high-standards of cleanliness and organization throughout work and serving areas to remain compliant with company policies and regulatory requirements.
  • Counseled and disciplined restaurant staff to maintain compliance standards, and performance requirements.
  • Selected, trained and carefully supervised staff in to bring in well-qualified, hardworking and diligent employees.
  • Developed and implemented strategies to enhance team performance, improve processes and boost results.
  • Guided trainees to boost safety and inventory waste management to meet pre-established business thresholds for operation.
  • Assisted personnel with duties and tasks during high-volume periods.
  • Developed and maintained staff that provided hospitable, professional service while adhering to policies and business initiatives.
  • Produced detailed documentation to outline potential worker issues.
  • Collaborated with server trainees to promptly resolve potential customer concerns.
  • Executed hands-on preventive maintenance and repairs to keep equipment functional.
  • Exhibited thorough knowledge of foods, beverages, supervisory duties, service techniques and guest interactions.
  • Performed restaurant walk-throughs to gauge timeliness and excellent service quality.
  • Resolved problems or concerns to satisfaction of involved parties.
  • Mentored front of house personnel on company policies customer service techniques and professional communication.
  • Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
  • Minimized loss and misuse of equipment through proper restaurant supervision and staff training.
  • Applied classic culinary training, awareness of market and menu trends, cost control process and team building to meet and exceed brand-based performance standards.
  • Determined root cause of performance trends and developed process improvement plans which targeted assurance in safety, health, quality and customer satisfaction.
  • Built revenue by delivering innovative catering services, leading region in catering sales.
  • Obtained highest rating from county health department year over year.
Education and Training
Expected in 06/2002 MBA | Business Management And Finance Clark Atlanta University, Atlanta, GA GPA:
Expected in 04/1989 BBA | BBA University of Michigan - Ann Arbor, Ann Arbor, MI GPA:

By clicking Customize This Resume, you agree to our Terms of Use and Privacy Policy

Disclaimer

Resumes, and other information uploaded or provided by the user, are considered User Content governed by our Terms & Conditions. As such, it is not owned by us, and it is the user who retains ownership over such content.

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:

83Good

resume Strength

  • Formatting
  • Personalization
  • Strong Summary
  • Target Job
  • Typos
  • Word Choice

Resume Overview

School Attended

  • Clark Atlanta University
  • University of Michigan - Ann Arbor

Job Titles Held:

  • Restaurant General Manager
  • Restaurant General Manager
  • Restaurant Manager
  • Assistant Restaurant Manager

Degrees

  • MBA
  • BBA

By clicking Customize This Resume, you agree to our Terms of Use and Privacy Policy

*As seen in: