Restaurant Manager Resume Example
Hardworking restaurant professional skilled at meeting needs of diverse customers while keeping calm and maintaining professionalism.
History of working on feet for long periods of time and training incoming staff.
Solid background in food service field, with 15 years of experience.
Goal-oriented driven to maximize revenue and productivity. Clear communicator with adaptable and innovative approach.
Motivated with expertise in mixology, beer, liquor and wine along with solid background in team leadership and operations with strong desire to drive business growth.
Multi-talented Bar & Food Manager able to transform under-performing establishments into successful operations. Motivational team builder and superior problem solver. Excel at overcoming challenges and streamlining operations for optimal efficiency.
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- Identified, investigated and corrected operational issues such as inventory waste or theft to keep business operating at optimal levels.
- Developed and implemented strategies to enhance team performance, improve processes and increase efficiency.
- Mentored front of house personnel on company policies customer service techniques and professional communication.
- Developed and maintained exceptional customer service standards.
- Worked closely with ownership members, chef and cooks to determine menu plans for special events or occasions.
- Ensured proper cleanliness was maintained in all areas of bar and front of house.
- Consistently maintained high levels of cleanliness, organization, storage, and sanitation of food and beverage products to ensure quality.
- Efficiently resolved problems or concerns to satisfaction of all involved parties.
- Counseled and disciplined staff, addressing issues promptly and providing constructive feedback.
- Trained all front of house staff on restaurant policies and procedures, guest service techniques and communication skills to ensure positive experience.
- Initiated negotiations regarding vendor contracts and kept updated records of contracts.
- Performed checkouts of servers and bartenders to ensure that all tickets were accounted for.
- Conducted daily pre-shift and weekly departmental meetings to ensure organizational efficiency.
- Optimized profits by controlling food, beverage and labor costs daily.
- Exhibited thorough knowledge of foods, beverages, supervisory duties, service techniques, and guest interactions.
- Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees.
- Regularly updated computer systems with new pricing and daily food specials.
- Handled escalated customer complaints to provide full resolutions and promote loyalty.
- Assigned tasks and oversaw employees to ensure compliance with food safety procedures and quality control guidelines.
- Estimated supply requirements based on historical needs and projected business levels by accounting for special local events or sports games.
- Championed 100% guest satisfaction by providing excellent dining experience.
- Coached team members on food safety and sanitation processes, customer service, menu education and up-selling techniques to drive revenue.
- Performed checkouts of servers and bartenders to ensure that all tickets were accounted for.
- Collaborated with Executive Chef to analyze and approve all food and beverage selections.
- Applied classic culinary training, awareness of market and menu trends, cost control process and team building to meet and exceed brand-based performance standards.
- Trained workers in every position, including food preparation, money handling and cleaning roles.
- Scheduled and directed staff in daily work assignments to maximize productivity.
- Mentored front of house personnel on company policies customer service techniques and professional communication.
- Monitored business levels and realigned team positions to provide optimal coverage for customer demands.
- Built revenue by delivering innovative catering services, leading region in catering sales.
- Increased weekly revenue by 25 percent.
- Performed restaurant walk-troughs to gauge timeliness and excellent service quality.
Guided guests to appropriate seating for party size, provided with menus and warm hospitality .
Backed up serving staff, food runners and bussers to keep dining room presentable and ready for incoming guests.
Communicated with event coordinators to verify appropriate and adequate accommodations for larger parties.
Worked within Micro application to collect reservation information and communicate updates to guests.
Scheduled reservations, notified servers and managers of large groups in advance and prepared seating ahead of guests arrival.
Placed reservations through phone and email into the reservation book.
Supervised activities of dining room staff to maintain service levels and support guest needs.
Notified servers after seating parties in section for prompt service.
Answered front of house phone to inform customers of wait times, take reservations and record to-go orders.
Delivered outstanding service and support from initial interaction to final departure, maintaining loyal clientele.
Answered customers' questions about hours, seating, current wait time and other information.
Walked through dining room during service to ensure guest satisfaction and advise servers and busing staff of specific service needs.
Helped restaurant staff set up small and large events to coordinate smooth execution.
Tracked seated guests and available seating using micro system.
Arranged each place setting attractively and verified all items were clean and free from water spots and chips.
Answered telephone to provide establishment information and take party reservations.
Prepared banquet rooms for use, adjusting lights, sound volumes and room temperature to provide comfortable experiences for guests.
Supported management by helping resolving customer service and food-related issues to maintain guest satisfaction.
Enhanced guests' experiences by fulfilling special requests during visits.
University of Casablanca | City
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Resume Overview
School Attended
- University of Casablanca
Job Titles Held:
- Restaurant Manager
- Host Manager
Degrees
- 05/1994 Bachelor of Administrative Studies : Social Studies Education
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