Restaurant Manager Resume Example

• Operated POS terminals to input orders, split bills and calculate totals.
• Communicated effectively with kitchen staff regarding customer allergies, dietary needs and other special requests.
• Educated guests on daily specials and menu offerings such as appetizers, entrees and desserts.
• Assisted individuals in selecting meal options, including entrees and desserts and recommended alternative items for those with food allergies and gluten intolerances.

I have experience managing the following departments Kitchen Manager, Bar, Host and Service Manager positions.

• Identified, investigated and corrected operational issues such as inventory waste or theft to keep business operating at optimal levels.
• Regularly updated computer systems with new pricing and daily food specials.
• Consistently maintained high levels of cleanliness, organization, storage, and sanitation of food and beverage products to ensure quality.
• Handled escalated customer complaints to provide full resolutions and promote loyalty.
• Performed checkouts of servers and bartenders to ensure that all tickets were accounted for.
• Initiated negotiations regarding vendor contracts and kept updated records of contracts.
• Prepared weekly payroll to keep up with projected weekly revenue.
• Trained all front of house staff on restaurant policies and procedures, guest service techniques and communication skills to ensure positive experience.
• Created new safety procedures manual that met local regulations and was disseminated to all bartenders and wait staff.
• Built sales forecasts and schedules to reflected desired productivity targets.
• Optimized profits by controlling food, beverage and labor costs daily.
• Coached team members on food safety and sanitation processes, customer service, menu education and up-selling techniques to drive revenue.
• Applied classic culinary training, awareness of market and menu trends, cost control process and team building to meet and exceed brand-based performance standards.
• Conducted daily pre-shift and weekly departmental meetings to ensure organizational efficiency.
• Exhibited thorough knowledge of foods, beverages, supervisory duties, service techniques, and guest interactions.
• Scheduled and directed staff in daily work assignments to maximize productivity.
• Determined root cause of performance trends and developed process improvement plans which targeted assurance in safety, health, quality and customer satisfaction.