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Restaurant General Manager Resume Example

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RESTAURANT GENERAL MANAGER
Summary

Dedicated food service manager with over 20 years of experience overseeing staff and operations for service Industry Versatile leader with skills in Scheduling and Labor management ,ordering and maintaining low food and beverage costs and providing the best customer service and satisfaction . Quick-thinker with logical solutions to wide variety of issues in food service.

Skills
  • Purchasing
  • Food safety
  • Customer service best practices
  • Restaurant operations management
  • Organization and prioritization
  • Honed marketing skills
  • Proven sales record
  • Staff development talent
  • Hiring and training
  • Employee recruitment expertise
  • Full service restaurant background
  • Labor and food cost control
  • Customer-oriented
  • Brand standards promotion
  • Bilingual in [languages]
  • Adaptable
  • Menu development
  • Supervisory skills
Experience
Restaurant General Manager
Flowermound , TXThe Tavern at Lakeside/Jul 2019 to Mar 2020
  • 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.
  • Prepared strategic and annual forecasts and budgets, analyzed variances and implemented corrective actions to increase average meal checks and customer visits.
  • Accomplished restaurant and bar human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling and disciplining management staff.
  • Motivated staff through acknowledgment of hard work, achievements and instilling accountability while leading by example.
  • Managed a busy and highly-popular [Type] restaurant with [Number] waitstaff.
  • Enforced staff performance and service standards to deliver consistent and positive customer experiences.
  • Reduced food waste [Number]% 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.
  • Scheduled and directed staff in daily work assignments to maximize productivity.
  • Performed accurate monthly inventories of supplies and equipment, including food, beverage, glassware and utensils.
  • Priced and ordered food products, kitchen equipment and food service supplies.
  • Coordinated optimal guest relations from initial contact through final check-out to boost satisfaction and brand loyalty.
  • Established restaurant business plan by surveying restaurant demands, identifying and evaluating competitors and preparing financial and sales projections.
  • 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.
Restaurant General Manager
Garland , TXFish City Grill/Apr 2019 to Jul 2019
  • Maintained operations in full compliance with alcohol service standards and legal requirements to prevent incidents of overserving or underage drinking.
  • Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
  • Emphasized customer-focused approach, delivering local neighborhood restaurant environment that built customer loyalty.
  • Controlled portion sizes and garnishing for optimal cost controls.
  • Sought out and implemented methods to improve service and team performance to boost business sustainability.
  • Maximized food quality by closely monitoring shipments, preparation and food handling by team members.
  • 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.
Restaurant General Manager
Southlake, TXFish City Grill/Jul 2017 to Apr 2019
  • Accomplished restaurant and bar human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling and disciplining management staff.
  • Supervised staff preparing and serving [Number] meals per day.
  • Motivated staff through acknowledgment of hard work, achievements and instilling accountability while leading by example.
  • Managed a busy and highly-popular [Type] restaurant with [Number] waitstaff.
  • Enforced staff performance and service standards to deliver consistent and positive customer experiences.
  • Reduced food waste [Number]% 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.
Bartender/Server
Hurst, TXItallianni's/Dec 2015 to Jul 2017
  • Operated POS terminals to input orders, split bills and calculate totals.
  • Educated guests on daily specials and appetizers, entrees, desserts and other menu items.
  • Satisfied customers by topping off drinks and anticipating condiments, napkins and other needs.
  • Restocked nonperishable food items, condiments and napkins to keep pantry well-supplied.
  • Enforced minimum age requirements for consumption of alcoholic beverages by checking identification.
  • Greeted customers, answered questions and recommended specials, wine and desserts to increase profits.
  • Collaborated with host, bus person and cook to serve up food and beverage options.
  • Provided exceptional service to [Number] customers per day at [Type] establishment.
  • Completed closing duties by emptying trash, safeguarding alcohol and polishing silverware.
  • Assisted customers in selecting appetizers, entrees and desserts and recommended alternative items for food allergies and gluten intolerances.
  • Upsold customers and optimized table-turns to outperform average sales by [Number]%.
  • Assisted kitchen staff with food counts by determining number of items required for complete service.
  • Calculated charges, issued table checks and collected payments from customers.
Education and Training
Rio Hondo High SchoolRio Hondo, TX
GEDHarlingen Adult Learning CenterJul 1998Harlingen, TX
History Teacher EducationDallas Baptist UniversityDallas, TX
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Resume Overview

Companies Worked For:

  • The Tavern at Lakeside
  • Fish City Grill
  • Itallianni's

School Attended

  • Rio Hondo High School
  • Harlingen Adult Learning Center
  • Dallas Baptist University

Job Titles Held:

  • Restaurant General Manager
  • Bartender/Server

Degrees


  • GED
    History Teacher Education

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