restaurant manager resume example with 20+ years of experience
JessicaClaire
Montgomery Street, San Francisco, CA94105(555) 432-1000, resumesample@example.com
Summary
Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service, directing operations and achieving culinary excellence. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service. Accomplished Restaurant Manager with 15-year proven ability to drive sales growth, reduce costs and build business relations.
Skills
Customer service best practices
Restaurant operations management
Organization and prioritization
Proven sales record
Labor and food cost control
Hiring and training
Employee recruitment expertise
Stable work history
Supervisory skills
Brand standards promotion
Staff development talent
Adaptable
Customer-oriented
Experience
11/2015 to CurrentRestaurant ManagerPm Hotel Group | Linthicum, MD,
Estimated supply requirements based on historical needs and projected business levels by accounting for special local events or sports games.
Monitored business levels and realigned team positions to provide optimal coverage for customer demands and patronage patterns.
Assigned tasks and oversaw employees to ensure compliance with food safety procedures and quality control guidelines.
Trained workers in every restaurant position, including food preparation, money handling and cleaning roles.
Kept facility and equipment in good working condition through regular preventive maintenance and repair schedules.
Developed and implemented strategies to enhance team performance, improve processes and increase efficiency.
Identified, investigated and corrected operational issues such as inventory waste or theft to keep business operating at optimal levels.
Performed restaurant walk-throughs to gauge timeliness and excellent service quality.
Determined root cause of performance trends and developed process improvement plans which targeted assurance in safety, health, quality and customer satisfaction.
Built sales forecasts and schedules to reflected desired productivity targets.
Optimized profits by controlling food, beverage and labor costs daily.
Counseled and disciplined staff, addressing issues promptly and providing constructive feedback.
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.
Exhibited thorough knowledge of foods, beverages, supervisory duties, service techniques, and guest interactions.
Coached team members on food safety and sanitation processes, customer service, menu education and up-selling techniques to drive revenue.
06/1999 to 11/2015Restaurant Training ManagerBoyne Resorts | Bloomfield Hills, MI,
Identified, investigated and corrected operational issues such as inventory waste or theft to keep business operating at optimal levels.
Managed kitchen staff team of 8 and assigned various stages of food production.
Redesigned training program for new employees to decrease training time by 15%.
Supervised team of 65 employees in restaurant establishment, maintaining positive and productive atmosphere to enhance employee experience.
Maximized team performance by training new employees on proper food handling, guest expectations and restaurant protocols.
Handled escalated customer complaints to provide full resolutions and promote loyalty.
Developed and implemented strategies to enhance team performance, improve processes and increase efficiency.
Monitored business levels and realigned team positions to provide optimal coverage for customer demands and patronage patterns.
Coached kitchen team members and motivated performance in order to achieve demanding objectives in high-volume kitchen settings.
Oversaw food preparation, production and presentation according to quality standards.
Decreased waste by 3% through effectively training employees, introducing waste programs and effectively managing employee mistakes.
Maintained optimal inventory levels and kept food costs in line with budget limitations.
Kept facility and equipment in good working condition through regular preventive maintenance and repair schedules.
Oversaw hiring, training and development of kitchen employees.
Managed inventory records and supply orders to cut costs by 3%.
Trained workers in every restaurant position, including food preparation, money handling and cleaning roles.
03/2010 to 05/2014Restaurant General ManagerJack In The Box | City, STATE,
Optimized profits by controlling food, beverage and labor costs by establishing portion control and quality standards.
Upheld restaurant standards for food and beverage quality, team member engagement, financial goals, standard operating procedures and guest experiences.
Monitored and trained service team members on suggestive selling practices and continuous sales growth of beverage, appetizer, add-on and desserts.
Maximized food quality by closely monitoring shipments, preparation and food handling by team members.
Established restaurant business plan by surveying restaurant demands, identifying and evaluating competitors and preparing financial and sales projections.
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.
Coordinated optimal guest relations from initial contact through final check-out to boost satisfaction and brand loyalty.
Reduced food waste 4% by overseeing and planning ingredients, anticipated customers and popularity of items.
Hired qualified staff to fill management and crew positions.
Scheduled over 35 employees by assigning shifts.
Sought out and implemented methods to improve service and team performance to boost business sustainability.
Kept food storage and preparation equipment in good working order to maximize safety and cost-efficiency of operations.
Priced and ordered food products, kitchen equipment and food service supplies.
Enforced staff performance and service standards to deliver consistent and positive customer experiences.
Established restaurant business plan by conferring with people in community to select food and beverage offerings.
Education and Training
Expected in 07/2017 to to High School Diploma | Smart Horizons Careers , Killeen, TXGPA:
Expected in 07/2017 to to Vocational Program | Hotel, Motel, And Restaurant ManagementSMART HORIZONS CAREERS , Killeen, TXGPA:
Expected in 03/2019 to to Ph.D. | Restaurant ManagementPizzahut Academy , Plano, TXGPA:
Expected in 03/2014 to to Vocational Program Management Capstone Business Ma | Restaurant ManagementHamburger University , , GPA:
Expected in 06/2011 to to Social Work (Behavior Intervention Training) | Social WorkUniversity of Texas At Austin, Austin, TXGPA:
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Resume Overview
School Attended
Smart Horizons Careers
SMART HORIZONS CAREERS
Pizzahut Academy
Hamburger University
University of Texas At Austin
Job Titles Held:
Restaurant Manager
Restaurant Training Manager
Restaurant General Manager
Degrees
High School Diploma
Vocational Program
Ph.D.
Vocational Program Management Capstone Business Ma