Restaurant General Manager resume example with 5+ years of experience

Jessica Claire
  • Montgomery Street, San Francisco, CA 94105 609 Johnson Ave., 49204, Tulsa, OK
  • Home: (555) 432-1000
  • Cell:
Professional Summary

Focused General Manager dedicated to giving every customer positive experiences to promote loyalty and repeat business. Orchestrate optimal resource utilization to handle both expected & unexpected operational needs. Sales leader with sound judgment, strong planning abilities and interpersonal communication strengths. Pursuing all opportunities to broaden spectrum of management skills and traits in industries not limited to Hospitality.

  • Team Leadership
  • Assessing Performance
  • Safety & Compliance Inspections
  • Time Management
  • Performance Improvement
  • Team Leadership
  • Training and Development
  • Food Preparation and Safety
  • Efficient Multi-tasker
  • Trained in Food Safety Guidelines
Work History
Restaurant General Manager, 01/2019 to 11/2020
Hooters Of America, LlcFlorissant, MO,
  • Maintained high standards of food quality by reviewing shipments, overseeing preparation and monitoring food safety.
  • Prepared restaurant business plan by reviewing demands, analyzing competitors and developing projections for sales and finances.
  • Set schedules for 50+ staff by planning and designating shifts and hours.
  • Managed ingredients and food product use by assessing availability, customer traffic and popularity of items resulting in 15% food waste reduction.
  • Organized and oversaw food service training to educate employees on various tasks, including resetting tables, relaying orders to cooks and upselling food and beverages.
  • Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and increase efficiency in different areas.
  • Conducted health, safety and sanitation process evaluations to identify and remedy any violations immediately.
  • Organized budgets, oversaw P&Ls and achieved margin targets consistently to stay on track with growth plans.
Director of Youth Baseball, 02/2019 to Current
Fifth Group Restaurants LlcSmyrna, GA,
  • Evaluated individual knowledge, skills and strengths and assigned team positions to maximize talent areas.
  • Motivated 200 plus athletes to become stronger, more agile and more effective through training habits and proper nutrition. Implemented this by providing workout regimens for all athletes.
  • Maintained equipment, facilities and inventory to avoid accidents, mishaps and damage.
  • Enforced discipline both on and off field to lead team with highest personal standards.
  • Supervised all activities and reacted accordingly to injuries and emergencies, communicating with parents & proper medical staff in critical situations at moment's notice.
  • Oversaw creation and design of all promotional materials, affirming congruence with design style and team themes.
Executive Chef, 06/2018 to 12/2018
Benchmark Senior LivingNewton, MA,
  • Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
  • Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
  • Kept labor at or below 33% to support business profit targets.
  • Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
  • Mentored more than 75 kitchen staff at all levels to prepare each for demanding roles.
  • Collaborated with Director of DIning Services and Corporate Chef to create delicious meals for large banquets, including University and Local events for up to 500 students/patrons.
  • Monitored and controlled overhead and production costs with responsibility for profit and loss.
  • Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
  • Spearheaded menu planning, recipe development and day-to-day management for 500+ students, as well as high-volume catering operations.
Sous Chef, 05/2017 to 08/2018
V. Picasso RestaurantsCity, STATE,
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Maintained well-organized mise en place to keep work efficient and consistent.
  • Developed full, tasting, and special events menus to meet all establishment needs and maintain strong customer levels.
  • Cultivated positive relationships with vendors to source best ingredients at best prices.
  • Cooked for large groups of people efficiently, managing various types of food, including soups and entrees for events of more than 400.
  • Addressed customer complaints with openness and proactivity, attending to concerns personally and offering creative solutions to uncharted problems with food availability, temperature and quantity.
Bachelor of Science: Food Science & Human Nutrition, Expected in 05/2018
University Of Illinois Urbana-Champaign - Champaign, IL,
High School Diploma: , Expected in 05/2013
Lake Zurich High School - Lake Zurich, IL,

ServSafe Food Manager Certification - 2019

ServSafe Food Handler's Certification - 2019

BASSET Certification - 2018

First Aid & CPR Certification - 2017


"You Learn More From Failure Than From Success. Don't Let It Stop You. Failure Builds Character."

"What You Lack In Talent Can Be Made Up With Desire, Hustle, and Giving 110% All The Time."

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Resume Overview

School Attended

  • University Of Illinois Urbana-Champaign
  • Lake Zurich High School

Job Titles Held:

  • Restaurant General Manager
  • Director of Youth Baseball
  • Executive Chef
  • Sous Chef


  • Bachelor of Science
  • High School Diploma

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