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Restaurant Owner Resume Example

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RESTAURANT OWNER
Summary

As a restaurant owner, I have learned to multitask and do anything and everything. I excel in menu writing, social media, scheduling, payroll, website maintenance, and ordering. I have worked in restaurants my whole life including working as a baker, line cook, server, barista and manager.

Due to COVID-19 and it's impact on my restaurants I am looking for any side jobs that I can do to bring in extra money to keep things going during this tough time. I am a hustler and who you want on your team to get the job done with no excuses.

Skills
  • Staff leadership
  • Sales expertise
  • Customer service
  • Menu development
Experience
Restaurant Owner|Butter Cafe - Victor, ID|05/2018 - Current

I have run two restaurants, one for close to 6 years and the second opened 2 years ago. In running these restaurants I have been in charge of bookkeeping, payroll, scheduling, social media, day to day operations, food ordering, and everything else that comes my way. As a small business owner I have learned to adapt and figure out everything as needed.

Restaurant Owner|Streetfood @ The Stagecoach - Wilson, WY|08/2014 - Current
  • Kept facility and equipment in good working condition through regular preventive maintenance and repair schedules.
  • Located relevant vendors, set up schedules and coordinated the delivery, storage and organization of all inventory.
  • Administered finances and led business operations, including running payroll, making bank deposits and analyzing income and expenses to maintain cost-effective operations.
  • Monitored staff performance, food quality, and all day to day activities to successfully oversee complete operation of 2 restaurants.
  • Monitored business levels and realigned team positions to provide optimal coverage for customer demands.
  • Developed and implemented strategies to enhance team performance, improve processes and increase efficiency.
  • Trained staff, facilitated staff meetings and spearheaded menu development.
  • Estimated supply requirements based on historical needs and projected business levels by accounting for special local events or sports games.
  • Hired, trained and motivated staff to fill all restaurant openings.
  • Managed food preparation, guest interaction, quality control, and customer relations.
  • Handled escalated customer complaints to provide full resolutions and promote loyalty.
  • Maintained cleanliness and sanitation across all food service, storage, and preparation stations.
  • Managed and supervised up to 35 employees in 2 restaurants.
  • Identified, investigated and corrected operational issues such as inventory waste or theft to keep business operating at optimal levels.
  • Created unique recipes and applied various culinary techniques for authentic global cuisine.
  • Made weekly employee schedules, assigned work and regularly checked the quality and productivity of all team members.
  • Trained workers in every position, including food preparation, money handling and cleaning roles.
  • Weighed, measured and mixed ingredients, meticulously following recipes to produce quality dishes.
  • Communicated with wait staff regarding customer requests, dietary concerns and allergy questions.
  • Developed strategies to enhance catering and retail foodservice revenue and productivity goals.
  • Collaborated with chef and supervisor to plan new menus using fresh, local and seasonal ingredients.
  • Replenished food items from inventory and rotated ingredients to use oldest products first.
  • Sanitized workstation at end of shift to minimize salmonella and other foodborne illnesses.
  • Created exceptional menu items executed with precision to regularly garner diner praise.
  • Chopped, diced, and sliced vegetables and fruit ahead of busy periods, including dinner rush.
  • Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
  • Maximized efficiency of kitchen operation by overseeing daily product inventory, purchasing and receiving.
  • Followed proper food handling methods and maintained correct temperature of food products resulting in consistently high scores on health inspections.
  • Reviewed recipes to determine exact measurements and ingredients to create dishes.
  • Trained new team members on proper meat and vegetable preparation techniques.
  • Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
  • Frosted and decorated cakes, cupcakes, doughnuts, sweet rolls, pastries and cookies.
  • Verified kitchen staff followed all recipes and portion serving guidelines correctly.
  • Created nutritious, safe, visually appealing, innovative and properly prepared and flavored food.
  • Portioned food onto plates, added garnishes and sauces and handed off to wait staff for serving.
  • Identified opportunities to increase revenue, decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction.
  • Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
  • Garnished and arranged dishes into creative presentations to delight patrons.
  • Helped other staff members complete job tasks during peak times to keep kitchen running efficiently.
  • Placed orders for supplies and food inventory items with vendors to restock pantry and refrigerator.
  • Kept stations stocked and ready for use to maximize productivity.
  • Enforced proper sanitation practices to prevent spoiling or contamination of foods.
  • Sanitized kitchen counters and preparation areas to prevent foodborne illness and cross-contamination.
  • Estimated staffing needs and adjusted hourly schedules to match demand patterns, budget and local labor laws.
  • Checked temperature of freezers and refrigerators to maintain proper storage of cold items.
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Chopped vegetables and seasoned meats and fish in preparation for grilling, sautéing and braising.
  • Established and maintained open, collaborative relationships with kitchen team to maximize efficiency.
Server, Line Cook|Four Seasons Jackson Hole - Teton Village, WY|05/2006 - 08/2014
  • Recommended daily specials, wine selections and desserts to guide patrons toward more profitable items.
  • Educated guests on daily specials and menu offerings such as appetizers, entrees and desserts.
  • Kept stations stocked and ready for use to maximize productivity.
  • Satisfied customers by keeping drinks topped off and anticipating needs such as condiments and extra napkins.
  • Arranged each place setting attractively and verified all items were clean and free from water spots and chips.
  • Followed proper food handling methods and maintained correct temperature of food products resulting in consistently high scores on health inspections.
  • Delivered soiled dishes and pots and pans to washing areas and assisted in cleaning and drying all items.
  • Managed closing duties, including restocking items and reconciling cash drawer.
  • Precooked garnishes such as bacon pieces for later use to top off fresh dishes.
  • Operated POS terminals to input orders, split bills and calculate totals.
  • Created nutritious, safe, visually appealing, innovative and properly prepared and flavored food.
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Assisted in preparation of menu items such as steaks, burgers and sandwiches.
  • Added special garnishes and other finishing touches to improve visual impact of plates and contrast or add flavor to dishes.
  • Discussed alternative selections with chef for guests with food allergies or gluten-free requests.
  • Operated all kitchen equipment safely to avoid injuries.
  • Communicated effectively with kitchen staff regarding customer allergies, dietary needs and other special requests.
  • Set up and performed initial prep work for food items such as soups, sauces and salads.
  • Recorded orders and partnered with team members to efficiently serve food and beverages.
  • Prepared salads and appetizers to back up kitchen staff.
  • Placed reservations through phone and email into Open Table.
  • Assisted individuals in selecting meal options, including entrees and desserts and recommended alternative items for those with food allergies and gluten intolerances.
  • Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
  • Restocked all food items throughout shift to guarantee cooks had all necessary ingredients needed for service.
  • Operated fryers and grills according to instructions to maintain safety and food quality.
  • Checked patrons' identification to ensure minimum age requirements for consumption of alcoholic beverages.
  • Promoted desserts, appetizers and specialty drinks.
  • Maximized team performance by training new employees on proper food handling, guest expectations and restaurant protocols.
  • Interacted professionally and effectively with wait staff regarding special orders for customers, including those with food allergies and gluten intolerance.
  • Maintained table settings by removing courses, replacing utensils and refilling beverages promptly.
  • Cleaned dining area between guests with efficient sweeping, glass washing and spill removal.
  • Completed opening and closing checklists, including emptying trash, safeguarding alcohol and polishing silverware.
  • Washed and peeled ingredients to prepare for use in different meals and recipes.
Education and Training
New England Culinary Institute|Montpelier, VTSome College (No Degree): Culinary Arts
Le Cordon Bleu|Paris, FranceSome College (No Degree): Certificate in Baking And Pastry, Beginner Wine
Martha's Vineyard Regional High School||Oak Bluffs, MA|05/2004High School Diploma
Websites, Portfolios, Profiles
  • www.streetfoodjh.com
  • www.butterinvictor.com
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Resume Overview

Companies Worked For:

  • Butter Cafe
  • Streetfood @ The Stagecoach
  • Four Seasons Jackson Hole

School Attended

  • New England Culinary Institute
  • Le Cordon Bleu
  • Martha's Vineyard Regional High School

Job Titles Held:

  • Restaurant Owner
  • Server, Line Cook

Degrees

  • Some College (No Degree) : Culinary Arts
    Some College (No Degree) : Certificate in Baking And Pastry, Beginner Wine
    High School Diploma

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