f7d9ced4-385f-4037-ba71-3fdcb933460e

Andrew Smith

287 Custer Street, Hopewell, PA 00000
[email protected]
(000) 000-0000

Professional Summary

Positive, hardworking, hands-on leader with 8+ years’ experience working and managing restaurant operations at high-end establishments including overseas. Motivated to lead the team ensuring the highest standards of customer service.  Expert in the areas of scheduling, training, inventory management, employee management and costing. Thriving for perfection and looking for upcoming learning experiences.

Employment history

ASSISTANT RESTAURANT MANAGER, Hamill-Mitchell. Swiftview, Hawaii
Oct. 2017 – Nov. 2017
  • Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in dining facilities.
  • Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
  • Investigate and resolve complaints regarding food quality, service, or accommodations.
  • Maintain food and equipment inventories, and keep inventory records.
  • Schedule staff hours and assign duties.
  • Establish standards for personnel performance and customer service.
  • Plan menus based on anticipated number of guests, popularity, and costs.
  • Organize and direct worker training programs, hire new staff, and evaluate employee performance in daily tasks.
  • Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.
  • Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items.

FOOD AND BEVERAGE SUPERVISOR, Batz, Legros and Boyle. Reginaldshire, Mississippi
Feb. 2016 – Mar. 2016
  • Speak with patrons to ensure satisfaction with food and service, to respond to complaints, or to make conversation.
  • Assign patrons to tables suitable for their needs and according to rotation so that servers receive an appropriate number of seating.
  • Maintain contact with kitchen staff, management, serving staff, and customers to ensure that dining details are handled properly and customers’ concerns are addressed.
  • Inspect dining and serving areas to ensure cleanliness and proper setup.
  • Supervise and coordinate activities of dining room staff to ensure that patrons receive prompt and courteous service.
  • Train and supervise food and beverage service staff.

FOOD AND BEVERAGE SERVER, Kuvalis-Heaney. Port Vinceburgh, Maine
Dec. 2013 – Mar. 2014
  • Stock bar with beer, wine, liquor, and related supplies such as ice, glassware, napkins, or straws.
  • Take beverage orders from patrons.
  • Mix ingredients, such as liquor, soda, water, sugar, and bitters, to prepare cocktails and other drinks.
  • Plan, organize, and control the operations of the bar.
  • Clean bars, work areas, and tables. 
  • Close the accounts for the day and fill daily reports.

FOOD AND BEVERAGE SERVER, Hammes, Boehm and Howe. Abeltown, Pennsylvania
Jun. 2012 – Oct. 2012
  • Escort customers to their tables.
  • Present menus to patrons and answer questions about menu items, making recommendations upon request.
  • Describe and recommend wines to customers.
  • Take orders from patrons for food or beverages.
  • Check with customers to ensure that they are enjoying their meals and take action to correct any problems.
  • Collect payments from customers.
  • Clean tables or counters after patrons have finished dining.
  • Stock service areas with supplies such as coffee, food, tableware, and linens.

Education

Western Emard University, Josephhaven, Maryland
Bachelor of Science, Hospitality Management, Jan. 2010

Skills

Restaurant Management
Experienced

Wines of the world
Skillful

Cocktails
Experienced

People Skills
Expert

Training
Experienced

Beverage Menu Design
Experienced

Restaurant Management
Experienced

Wines of the world
Skillful

Cocktails
Experienced

Customer Satisfaction
Experienced

Communication
Experienced

Training
Experienced

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Andrew Smith


287 Custer Street, Hopewell, PA 00000

(000) 000-0000

Professional Summary

Positive, hardworking, hands-on leader with 20+ years’ experience managing restaurant operations at high-end establishments.  Adept at leading both back of house and front of house employees ensuring the highest standards of customer service and food quality.  Expert in the areas of scheduling, inventory management, food, labor, and supply costing, and food safety policies and guidelines.

Employment history

Assistant Restaurant Manager, Mills, Jaskolski and Christiansen. Rigobertostad, Vermont
Jul. 2009 – Present
  • Schedule staff hours and assign duties.
  • Establish standards for personnel performance and customer service.
  • Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities.
  • Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
  • Investigate and resolve complaints regarding food quality, service.

Room Service Server, Haley Group. Fosterburgh, Oregon
Dec. 1994 – Dec. 2002
  • cleaning tables, delivering and serving food and drinks to the hotel rooms.
  • Maintain equipment clean and organized.
  • have all side work ready for the next RS shift. 
  • maintain Hotel property clean of dirty dishes.

Education

North Nicolas Institute, Pierrefort, Washington
GED, Jan. 1989

Skills

Microsoft office: excel, word, power point

Team Work

Attention to details

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Andrew Smith


287 Custer Street, Hopewell, PA 00000

(000) 000-0000

Professional Summary

  Positive, hardworking, hands-on leader with 3+ years’ experience managing hospitality operations at high-end establishments.  Adept at leading both back of house and front of house employees ensuring the highest standards of customer service and food quality.  Expert in the areas of scheduling, inventory management, food, labor, and supply costing, and food safety policies and guidelines.

Employment history

Assistant Restaurant Manager, O'Hara, Kuhic and Mayer. Debbyview, Mississippi
Mar. 2020 – Present
  • Greet guests, escort them to their seats, and present them with menus and wine lists.
  • Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
  • Investigate and resolve complaints regarding food quality & Service
  • Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
  • Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
  • Schedule staff hours and assign duties.
  • Review work procedures and operational problems to determine ways to improve service, performance, or safety.

Supervisor, Feil, Hickle and Tromp. West Bethelberg, Michigan
Aug. 2019 – Sep. 2019
  • Assign patrons to tables suitable for their needs and according to rotation so that servers receive an appropriate number of seatings.
  • Speak with patrons to ensure satisfaction with food and service, to respond to complaints, or to make conversation.
  • Maintain contact with kitchen staff, management, serving staff, and customers to ensure that dining details are handled properly and customers’ concerns are addressed.
  • Inspect dining and serving areas to ensure cleanliness and proper setup.

Commissary II, Cole-Ritchie. Vandervortfurt, Tennessee
Oct. 2018 – Nov. 2018
  • Check the quality of raw or cooked food products to ensure that standards are met.
  • Order or requisition food or other supplies needed to ensure efficient operation.
  • Inspect supplies, equipment, or work areas to ensure conformance to established standards.
  • Determine how food should be presented and create decorative food displays.
  • Prepare and cook foods of all types, either on a regular basis or for special guests or functions.

Commissary I, Metz LLC. Kirlinside, Connecticut
Jan. 2017 – Apr. 2017
  • Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
  • Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
  • Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
  • Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.

Commissary I, King Group. Murazikfurt, Missouri
Nov. 2015 – Dec. 2015
  • Plan and price menu items.
  • Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.
  • Substitute for or assist other cooks during emergencies or rush periods.
  • Coordinate and supervise work of kitchen staff.
  • Keep records and accounts.

Education

West Willms Academy, Rudolfton, Mississippi
MBA, Tourism & Hotel Development, Present

The Dach, Ashantiside, Oregon
Bachelor of Science, Hospitality & Tourism Development, Jan. 2015

Southern Greenfelder, East Ismaelbury, Michigan
High School Diploma, CBSE, Aug. 2012

Eastern Kuhn University, South Terranceview, Kentucky
Senior Secondary, CBSE, Jun. 2010

Affiliations

Languages

English

Hindi

Skills

Cost & Inventory Management

Microsoft Expertise

Restaurant Management

assistant restaurant manager

  • Staff schedule and staff training.
  • Ensuring all employees at the correct stations.
  • Ensuring labour law as per governmental department is followed.
  • Disciplinary actions in accordance with stipulated regulations.
  • Ordering of stock, stocktaking, ensuring portioning is adhered to.
  • Daily cash up.
  • Dealing with customer complaints / compliments, assessing and avoiding causes of future complaints.

assistant restaurant manager

  • Manages profit through tight controls on inventory, waste and exceeding sales target.
  • Managing the system inputs related to inventory, food cost and quality standards.
  • Creating training and development strategies.
  • Successfully hit the target of Gold score (94% & 95%) for the audit of Restaurant Performance Standards (RPS).
  • Successfully contributed to record margin of 98.3% in the company for Financial Audit.

assistant restaurant manager

  • Train workers in food preparation, in service, sanitation and safety procedures.
  • Supervise and execute projects in kitchen and service to achieve the company goal.
  • Resolves customer complaints regarding food service.
  • Assign duties and responsibilities and work stations to employees in accordance with work requirements.
  • Schedule parties and take reservation.

assistant restaurant manager

  •  Monitored cash intake and deposit records, increasing accuracy and reducing discrepancies 
  •  Supported staff development and goal attainment by focusing on skill development and job satisfaction 
  •  Established and optimized schedules to keep coverage and service in line with forecasted demands 
  • Managed inventory control processes to restore back stock, control costs and maintain sales floor levels to meet customer needs.
  • Reduced financial discrepancies by monitoring monetary transactions, including credit card sales and deposits.
  •  Developed and managed employee schedules, balancing individual requests and requirements with business needs. 

assistant restaurant manager

  • Responsible in day-to-day overall restaurant operation
  • Dealing with guest to help them enjoy a great food, service and cleanliness
  • Manpower plotting and scheduling
  • Responsible in sales building activities 
  • Leads in community relation activities of the store
  • Responsible in overall profit generating activities
  • Responsible in cash control and sales report

assistant restaurant manager

  • Galito’s Dubai Parks & Resorts- Opening Manager (and later Restaurant Manager) for the outlet in Dubai Parks opened in November, 2016. 
  • Galito’s in Yas Mall- As the Opening Manager for this 200 cover fast casual restaurant that opened on the 25th Dec, 2014. 
  • Galito’s Al Wahda Mall- Was a part of the opening team for this 250 cover fast casual restaurant that opened on the 25th Jan, 2015. 
  • Galito’s Marina Mall- Was a part of the opening team for this 108 cover fast casual restaurant that opened on the 25th Feb, 2015. 
  • Galito’s Dalma Mall- Was a part of the opening team for this 102 cover fast casual restaurant that opened on the 25th April, 2015. 
  • Galito’s Al Naeem Mall- Was a part of the opening team for this 200 cover fast casual restaurant that opened on the 20th May, 2015. 

assistant restaurant manager

  • Examined the appropriate follow-up of guest appeals and offered suitable solutions to gain guest’s satisfaction
  •  Coordinated with kitchen staff to pass the customer preferences and ensured the delivery of well-organized food service as per customer / guest requirements & taste.
  • Assisted restaurant manager to ensure on-track running of organizational operations on regular basis.
  • Handled all general administration and facility management activities; housekeeping, vendor development and sustained the entire record of stock inventory.
  •  Guided the staff on maintenance of clean desk and lobby area at all times and greet all guests with courtesy.
  • Developed & updated the required reports in the system and settled down the numerous guest complaints & requests within set timeframes to avoid any refund or escalations. 
  • Practiced safety standards at all times; adhered to all work rules, procedures & policies established by the company. 

assistant restaurant manager

  • As Assistant Restaurant Manager in Quick Service Restaurant will make sure that the employees perform will with the task given to them, from preparing the foods to serving to customer. ARM ensures that all foods and products being serve to customers are safe for consumption, Managers are the one who monitors his/her employees food safety practices.
  • In charge of  the Team Member Files  and making sure that they are kept up to date and meeting KFC standards 
  • Making sure that the team works efficiently and that the culture is a positive and supportive environment 
  • While the Restaurant General Manager is away, I have stepped up and undertook the role as Restaurant General Manager

assistant restaurant manager

  • Ensure that the Store is following Safety and Food Safety Standards
  • Meet Labour Targets
  • Meet Cost of Sales Targets 
  • Recruitment, training and mentoring  of Team Members and Managers 
  • Ensure cleanliness and maintenance standards are met 
  • Ordering efficient  number of products
  • Getting the Store ready for unannounced quarterly audits 

assistant restaurant manager/pool manager

  • Developed and implemented service standards and training manuals for restaurant and pool staff to enhance team performance, improve processes and efficiency.
  • Kept facilities and equipment in excellent working conditions through regular preventative maintenance schedules.
  • Interacted with Club Members and resort guests to gauge inquires, interests, and responsiveness of hospitality, menus, and events.
  • Investigate and resolve complaints regarding food quality & Service

assistant restaurant manager

  • Wastage Control
  • Responsible in achieving restaurant profit and growth through the ongoing monitoring of budget; developing strategies/plans and effectively and appropriately responding to trends
  • Accountable for utilising restaurant metrics and reporting data to assess progress against goals
  • Effectively create management schedules that adhere to the management rostering principals and ensuring that budgets are met

assistant restaurant manager

  • Assist in the process for the Restaurant Operations Improvement Plan (ROIP) cycle including the completion of any action plan task
  • Plan for long term business success and people development to achieve the best outcomes for the restaurant
  • Conduct regular manager meetings to ensure the team remains focused on restaurant goals
  • Responsible for ensuring excellent food safety by complying with McDonald’s policies and government food safety standards, also the checking of Daily Food Safety Completion weekly and providing any feedback to managers
  • Responsible for planned and daily maintenance of equipment to ensure cleanliness and correct working order
  • Accountable for the implementation of new operating platforms and business initiatives to deliver on the brand promise 
  • Work with my Restaurant Manager to identify ways to connect and build relationships with the wider community to support the McDonald’s brand

assistant restaurant manager

  •  Conducting Weekly & monthly manager meeting.
  •  Communicating the Goals & Achievements to the team.  
  •  Analyzing sales trend and forecasting future targets.
  •  Ensuring proper ordering of products in store and reduce wastage.
  •  Hiring new team members as per requirement. 

assistant restaurant manager

  • Maintain restaurant profitability by managing assigned P&L line items and ensuring to meet assigned budgets.
  • Use metrics to monitor progress toward restaurant goals. 
  • Identify resources needed to accomplish business objectives.
  • Ability to generate, analyse and present restaurant reporting to uncover ways to improve performance and build on sales.
  • In collaboration with the Restaurant Manager, lead successful implementation of operating platforms and business initiatives.
  • Identify the changing needs of customers, employees and adopt best practices and develop innovative solutions to meet these changing needs.
  • Work with the Restaurant Manager to execute the restaurant business plan and grow sales through increased guest counts.

assistant restaurant manager

  • Directing efficient and accurate preparation and sale of products for prompt delivering within established speed of service guidelines. 
  • Motivating and directing team members to exceed guests’ expectations with fast & friendly service in clean surroundings. 
  • Responsible for budgeting for beverage and alcohol requirements and managing their inventory (stock taking). Also, responsible for managing inventory for glassware, cutlery and china-ware.
  • End- to -end management of special events and handling the overall operations. 

assistant restaurant manager

  • Directing efficient and accurate preparation and sale of products for prompt delivering within established speed of service guidelines. Motivating and directing team members to exceed guests’ expectations with fast & friendly service in clean surroundings. 
  • Supervising and training team members on team stations, products, processes and policies. 
  • Following cash control/security procedures, helping in implementing marketing plans, maintaining inventory, managing labor and applying financial reports across shifts to enhance restaurant results. 
  • Ensuring enforcement to compliance with government regulations, employment laws, food safety, operations, policies and procedures relating to all restaurant activities across all shifts. 
  • Recruiting, hiring and training while working to retain effective team talent by making decisions and recommendations on hiring and advancement. 
  • Preparing schedules for employees according to the forecast & within the limits of the manning guide. 
  • Implementing & enforcing the brand SOP’s (Standard Operating Procedures) at all times. 

assistant restaurant manager

  • Skilfully promoted items on beverage lists and restaurant specials.
  • Managed team of eight professionals. Served as mentor to junior team members.
  • Assisted in executing integrated advertising campaigns across multiple media channels.
  • Served as primary first aid officer
  • Recorded guest comments or complaints, referring customers to managers as necessary.
  • Assisted guests with any special requests during their visits.
  • Efficiently resolved problems or concerns to the satisfaction of all involved parties.

assistant restaurant manager

  • Conducted health, safety and sanitation process evaluations to identify and remedy any violations immediately
  • Maintained safe working and guest environment to reduce risk of injury and accidents
  • Reconciled cash and credit card transactions to maintain accurate records
  • Keeping statistical and financial records

assistant restaurant manager

  • Maintained monthly budgets, costing and performance tracking; assisted in developing and managing annual catering budget plan.
  • Assisted in payroll duties of full-time and part-time staff.
  • Greeting and advising customers
  • Preparing and presenting staffing/sales reports

assistant restaurant manager

  • Driven to keep cost under control, employees working hard and customer satisfied.
  • Set daily and weekly cleaning schedules for the kitchen and front of house, hire, train and discipline employees and set work schedules. They keep tabs on food cost, waste and employee hours, doing their best to optimize profit for the company and create the best dining experience possible for customers.
  • Handling customer enquiries and complaints
  • Taking reservations

assistant restaurant manager

  • Ecruiting, training and supervising staff
  • Agr
  • Supervise the activities of workers engaged in receiving, storing, testing, and shipping products or material seeing and managing budgets
  • Ensuring compliance with licensing, hygiene and health and safety
  • legislation/guidelines
  • Overseeing stock levels
  • Producing staff rotas

assistant restaurant manager

  • Performed opening and closing duties, including cash up
  • Conducted staff briefings and training regarding standards and upselling
  • Was in charge of the Back-of-House team, setting the weekly schedule, holidays and job chats
  • Organized competitions for waiters and kept track of sales

assistant restaurant manager

  • Training new team on standards of service for restaurant opening
  • Collaborating with head chef for the creation of allergy matrix
  • Producing daily reports of operations to upper management with suggestions for improvement
  • Investigating and resolving complaints regarding food quality and service
  • Scheduling and receiving food and beverage deliveries, checking delivery contents to verify product quality and quantity.
  • Organizing and directing worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance

assistant restaurant manager

  • Core responsible for training crew members and managers for best operational results.
  • Assisting RGM for inventory management.
  • Executing business development plans for brand awareness and sales build up.
  • Budget and financial , managing in store p&l.

assistant restaurant manager

  • Keep detailed records of daily, weekly and monthly costs and revenues
  • Arrange for new employees’ proper onboarding (scheduling trainings and ordering uniforms)
  • Monitor compliance with safety and hygiene regulations
  • Gather guests’ feedback and recommend improvements to our menus

assistant restaurant manager

  • Research new wholesale food suppliers and negotiate prices
  • Calculate future needs in kitchenware and equipment and place orders, as needed
  • Manage and store vendors’ contracts and invoices
  • Coordinate communication between front of the house and back of the house staff
  • Prepare shift schedules
  • Process payroll for all restaurant staff
  • Supervise kitchen and wait staff and provide assistance, as needed

assistant restaurant manager

  •  Manage venue and associates when Restaurant Manager is out off duty. 
  •  Directly report to Restaurant Manager according to operational and service standards as well as food quality. 
  • Assist to prepare business plans, projection of revenues expenses payroll control and training plans. 
  • Assist to ensure that the monthly forecasted F&B revenues are achieved. 
  • Direct other employees through their daily routines and interact with customers to make sure that they have a satisfactory experience. 
  • Leading and motivating the departmental team to promote and develop good employee morale and ensure a high level of commitment and pride in the Hotel. 
  • Carry out planned training and development in a systematic and professional way in order to meet the needs of the business and assist in individual team member personal development