Restaurant Manager Resume Example

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Jessica Brandon

Restaurant Manager

Summary

A talented individual who has had a life long interest in quality food, the hospitality industry and the latest culinary trends. An experienced host who works hard to cultivate a high profile with guests, and possesses a strong understanding of financial margins and controls. considers himself to be the beating heart of a restaurant’s success, and as a hand’s on manager is personally involved in rallying staff, serving customers, and generally keeping everything running smoothly. Currently looking for suitable managerial position with an exciting and reputable restaurant.

Skills

  • Well presented
  • Problem solving
  • Hospitality management
  • Customer service
  • Planning menus
  • Food hygiene
  • Staff scheduling
  • Events management
  • Cost Control

Work Experience

General Manager

Gold Fish

Present

Ensuring the highest standards of food Responsible for operational efficiency and creating a relaxed environment where service delivery and product quality is second to none. Leading from the front & in charge of maintaining high levels of hygiene and enforcing strict compliance with all health and safety legislation.

  • Being highly visible and the face of this business.
  • Ensuring the correct use of cleaning materials and equipment.
  • Supervising the shifts of kitchen, waiting and cleaning staff.
  • Meeting and greeting customers and organising table reservations.
  • Advising customers on menu and wine choice.
  • Recruiting, training, managing and developing a team.

General Manager

The Water

Feb 2017

Managing a high volume restaurant & improving all controllable costs thereby maximising financial performance.Also responsible for effectively developing, managing and leading the restaurant team to provide excellent service.

  • Ensuring the highest standards of food and beverage service.
  • Keeping control of food and labour costs. Ensuring Health & Safety and also hygiene procedures & standards are maintained.
  • Having an in-depth knowledge of all menus.
  • Responsible for recruiting, training & developing restaurant staff.
  • Dealing with and resolving customer complaints.
  • Maximising all business opportunities to drive sales.
  • Liaising with the Head Chef to discuss and develop the menu.
  • Overseeing client bookings & reservations. Organising the daily and weekly rotas for the Restaurant’s staff.
  • Purchasing stock, supplies and negotiating best prices with trade suppliers ability to create a great atmosphere & be a inspirational host. 

Education

Hotel Management

San Jose State University

Jun 2000


Languages

  • English
  • French
  • Arabic
  • German

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