restaurant manager resume example with 11+ years of experience
JessicaClaire
Montgomery Street, San Francisco, CA94105609 Johnson Ave., 49204, Tulsa, OK
H: (555) 432-1000
C:
resumesample@example.com
Date of Birth:
India:
:
single:
:
Professional Summary
Successful restaurant manager with 7 years of experience providing exceptional leadership and developing strong teams. Skilled in managing front and back of the house operations. Quick to act and resolve problems using communication, negotiation and influencing skills. Passion for food and restaurant operations and proven ability to achieve revenue and profitability consistently. Hands on leader with solid background in directing the smooth preparation of service and food. Smoothly oversee, train and motivate team members to continuously improve performance and always keep the guests needs first. Energetic manager ready for a new professional challenge in your establishment.
Skills
Marketing and advertising
Recipes and menu planning
Food preparation and safety
Performance improvement
Operations management
Budgeting
Recruitment
Kitchen equipment operation and maintenance
Team member Management
Team member Scheduling
Point of Sale (POS) system operation
Trained in performance and wage reviews
Inventory control and record keeping
Cost-controls
Natural leader
Passion for customer satisfaction
Food service background
Loyal
Attentive to guest and team member needs
Work History
Restaurant Manager, 07/2019 - Current Uncle Julio's – Naperville, IL,
Led and directed team members on effective methods, operations and procedures.
Prepared for and executed new menu implementations.
Organized special events in restaurant, including receptions, promotions and corporate luncheons daily as well as during Covid-19.
Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies.
Developed, implemented and managed business plans to promote profitable food and beverage sales.
Continuously evaluated business operations to effectively align workflows for optimal area coverage and guest satisfaction.
Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
Resolved challenging guest complaints to full satisfaction, promoting brand loyalty and maximizing repeat business.
Carefully interviewed, selected, trained and supervised team members.
Reconciled cash and credit card transactions to maintain accurate records.
Purchased adequate quantities of necessary restaurant items, including food, beverages, equipment and supplies.
Effectively managed payroll and timekeeping, including completion of proper paperwork for new hires and terminations.
Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.
Correctly calculated inventory and ordered appropriate supplies.
Head Bartender, 04/2010 - 10/2019 Hyatt Hotels Corp. – Munich, DE,
Consulted with managers to organize special events and promotions.
Tended bar at special events and directed team to provide exceptional service for weddings, business meetings and society gatherings.
Trained new bartenders on all aspects of job, including drink preparation, up-selling techniques, maintaining member relationships, garnish preparation and sanitation regulations.
Collected and authorized payments of guests.
Performed event coordination for larger parties and gatherings.
Maintained inventory and ordered new supplies when needed.
Organized off site events for U of M.
Organized, executed and managed several high end and elite club members.
Senior/Catering Manager, 10/2014 - 05/2019 PF Changs China Bistro – City, STATE,
Maintained high standards of food quality by reviewing shipments, overseeing preparation and monitoring food safety.
Investigated and integrated enhanced service and team management strategies to boost business profits.
Set and enforced performance and service standards to keep consistent, high-quality environment devoted to guest satisfaction.
Protected business, team members and customers by monitoring alcohol consumption and keeping operation in line with legal service requirements.
Inspected preparation and storage equipment regularly to assess and maintain performance for cost-effective, safe operations.
Handled day-to-day processes of catering including scheduling, ordering food and planning events.
Planned meals for events of up to 500 people.
Hired and trained both permanent and temporary team members.
Worked with chefs to plan menus according to client needs and budgets.
Set schedules for 100 team members by planning and designating shifts and hours.
Oversaw balancing of cash registers, reconciled transactions and deposited establishment's earnings to bank.
Placed orders with vendors on regular basis.
Met with clients to outline desired goals and to prepared quotes for overall catering costs.
Education
Associate of Arts: Business Management, Expected in 05/2003 - Jackson Community College - Jackson, MI GPA: Status -
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