Restaurant Manager Resume Example Company Name

RESTAURANT MANAGER

Professional Summary

Talented leader offering over 11 years of experience in preparing and serving diverse foods. Motivates employees to exceed customer expectations in high-volume settings while maintaining strong quality and effective cost controls. Service-oriented with good multitasking, safety management and decision-making skills.

Skills

Passion for customer satisfaction
Natural leader
Food service background

Conflict resolution techniques
Staff Management

Work History

Restaurant Manager, 05/2018 to Current
Company Name – City, State

Adjusted job assignments and schedules to keep pace with dynamic business needs, factoring in processes, employee knowledge and customer demands.
Maintained team efficiency by strategically delegating daily activities, monitoring output and rewarding positive contributions.
Raised performance in areas of sales, management and operations by identifying and targeting areas in need of improvement.
Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
Organized special events in restaurant, including receptions, promotions and corporate luncheons.
Resolved challenging customer complaints to full satisfaction, promoting brand loyalty and maximizing repeat business.
Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies.
Led and directed team members on effective methods, operations and procedures.
Prepared for and executed new menu implementations.
Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
Met, greeted and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
Interacted positively with customers while promoting hotel facilities and services.
Maintained safe working and guest environment to reduce risk of injury and accidents.
Recognized and formally acknowledged outstanding staff performance to boost company morale and productivity.
Oversaw front of house personnel to maintain adequate staffing and minimize overtime.
Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.
Reconciled cash and credit card transactions to maintain accurate records.
Conducted health, safety and sanitation process evaluations to identify and remedy any violations immediately.
Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and increase efficiencyin different areas.
Carefully interviewed, selected, trained and supervised staff.
Clearly and promptly communicated pertinent information to staff, such as large reservations or last minute menu changes.

Server, 10/2016 to 05/2018
Company Name – City, State

Enhanced operational efficiency by using slow periods to restock employee and customer supplies, including ice, condiments, utensils, napkins, trays and delivery bags.
Upsold high-profit items such as appetizers and mixed drinks to enhance sales numbers.
Monitored guests for intoxication and immediately reported concerns to management, contributing to safe and welcoming environments for all patrons.
Kept updated knowledge of menu and promotions, recommending specific items according to preferences and food allergies.
Kept register accurate through correct billing, payment processing and cash management practices.
Collected credit card, cash and gift certificate payments and dispensed change for cash transactions.
Worked with POS system to place orders, manage bills and handle complimentary items for dissatisfied customers.
Collaborated with kitchen team to support order preparation, manage efficient deliveries and minimize customer service issues by verifying meals.
Completed efficient table resets by wiping down surfaces and refilling condiments.
Asked diners about meals to assess satisfaction and collect vital feedback to improve operations.
Organized and replenished supplies at food stations to optimize team performance.
Checked dining area supplies, including linens and wrapped silverware, and replenished low stock.
Promoted efficiency by removing empty dishes, glassware and silverware to shorten bussing times.
Greeted incoming guests and managed accurate seating based on customer desires and server loads.
Assisted servers with table settings and beverage refills to support high-volume shifts.
Delivered food items to tables ensuring each restaurant patron received correct order.
Collected trash, wiped up spills and removed trays to maintain fresh and clean customer areas.
Organized dining area based on reservations, minimizing waiting times.
Greeted and maintained relationships with regular customers.
Helped customers place orders, explained menu items and suggested appropriate options for food allergy concerns.
Arranged tables for customers, following established preparation procedures to provide guests with excellent experiences and foster repeat business.
Checked identification to enforce age regulations for alcoholic beverages.

Cook, 10/2012 to 05/2016
Company Name – City, State

Maintained well-stocked stations with supplies and spices for maximum productivity.
Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.
Verified proper portion sizes and consistently attained high food quality standards.
Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination.
Prepared cooking supplies, ingredients and workstations during opening and closing procedures to maximize efficiency.
Inspected kitchen equipment and appliances to verify proper working order, including commercial fryers, steamers, ovens and ranges.
Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
Mentored staff in expectations and parameters of kitchen goals and daily work.
Maintained skill level of kitchen staff by properly coaching, counseling and disciplining employees.
Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
Received shipments and placed items on proper shelves to restock and organize restaurant pantry.
Maintained clean, hygienic kitchen workspace by sweeping, mopping and taking out trash.
Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
Cooked all menu items according to specified instructions.
Washed, peeled and cut fruits and vegetables in advance to save time on food preparation.
Managed opening and closing shift kitchen tasks.
Operated dishwasher and manually washed dishes to clean all chinaware, silverware and cooking utensils.

Cook, 09/2009 to 11/2013
Company Name – City, State

Education

High School Diploma: 06/2007
Canandaigua Academy - City, State

Elaboration

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Restaurant Manager Resume Example

Resume Score: 80%

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