I am a Restaurant Manager with a winning attitude and desire to deliver a exceptional dining experience. Focused on setting high expectations and raising service standards.
Efficiently operated a high volume restaurant with a combined staff of 25 culinary and restaurant professionals.
Hired and trained staff of 17 food preparation employees.
Ensured minimal product shrink and coordinated secondary usage of product.
Conducted daily pre-shift and weekly departmental meetings to ensure organizational efficiency.
Scheduled and directed staff in daily work assignments to maximize productivity.
Assigned tasks and oversaw the direction of employees to ensure compliance with food safety procedures and quality control guidelines.
Developed and maintained a staff that provided hospitable, professional service while adhering to policies and business initiatives.
Performed restaurant walk-throughs to gauge timeliness and excellent service quality.
Built sales forecasts and schedules to reflected desired productivity targets.
Continually monitored restaurant and took appropriate action to ensure food quality and service standards were consistently met.
Developed and maintained exceptional customer service standards.
Optimized profits by controlling food, beverage and labor costs on a daily basis.
Carefully prepared weekly payroll to keep up with projected revenue for the week.
Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees.
Coursework in Business and Restaurant Management
Basic Vocational Certificate: Restaurant Operations
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