Use This TemplateAndrew Smith
Phone:
(000) 000-0000
Email:
[email protected]
Address:
287 Custer Street, Hopewell, PA 00000
Professional Summary
Positive, hardworking, hands-on leader with 8+ years experience managing restaurant operations in high volume 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
Jun. 2017 – Sep. 2017
East Bertie, North Dakota
Restaurant General Manager, Hoeger and Sons
- Count money and make bank deposits.
- Investigate and resolve complaints regarding food quality, service, or accommodations.
- Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
- Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
- Maintain food and equipment inventories, and keep inventory records.
- Schedule staff hours and assign duties.
- Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in the restaurant.
Jul. 2010 – Jul. 2011
West Chang, Alabama
Shift Supervisor, White Inc
- Lead team of 10+
- Assist the restaurant general manager.
- Receive and check inventory.
- Open and close unit.
Apr. 2008 – Jan. 2009
East Maurice, Montana
Delivery Driver, Boyle-Hagenes
- Deliver Products to customers.
- Cash handling.
- Customer Service.
Education
Sep. 2017
Food Safety Supervisor
- Hyatt Institute - North Lomamouth, Louisiana
May. 2008
High School Certificate
- The Effertz - West Melvin, Wisconsin
Skills
High level computer skills including Excel, Word and Powerpoint.
Nine years experience in customer service both face-to-face and phone based.
Excellent written and verbal communication skills acquired via customer service work.
Ability to work under pressure.
Leadership.
Time management.
Decision Making.
Professional Summary
Dedicated, results-oriented, Analytical, innovative professional with strong business acumen and deep technical knowledge dedicated to leading team in meeting and exceeding operational targets.
Positive, hardworking, hands-on leader with 4+ years’ experience managing restaurant operations at quick service restaurant. 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.
Positive, hardworking, hands-on leader with 4+ years’ experience managing restaurant operations at quick service restaurant. 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
Restaurant General Manager, Mosciski Group. East Kym, Utah
Sep. 2019 – Present
Led the restaurant in maintaining revenue, profitability and quality goal. Ensuring efficient restaurant operation as well as maintain high production, productivity, quality and customer-service standards. Create detailed reports on a daily,weekly,monthly and annual revenue and expenses. Control operational cost and identify measures to cut waste and maximize them by turning it into additional potential income. Organize and supervise shifts. Comply with food safety standards and sanitation. Appraise staff performance and give feedback to improve productivity. Learning and Development of staff. Responds to customer complaints and try to win them back. Promote the brand by word-of-mouth and by various marketing activities.
Restaurant General Manager, Hackett-Schuppe. Hillshaven, Florida
Sep. 2018 – Dec. 2018
Led the restaurant in maintaining revenue, profitability and quality goal. Ensuring efficient restaurant operation as well as maintain high production, productivity, quality and customer-service standards. Create detailed reports on a daily,weekly,monthly and annual revenue and expenses. Control operational cost and identify measures to cut waste and maximize them by turning it into additional potential income. Organize and supervise shifts. Comply with food safety standards and sanitation. Appraise staff performance and give feedback to improve productivity. Learning and Development of staff. Responds to customer complaints and try to win them back. Promote the brand by word-of-mouth and by various marketing activities.
Assistant General Manager, Bode-Skiles. North Darrel, Wisconsin
Feb. 2018 – Apr. 2018
Make sure employees perform a variety of tasks, from preparing the food, stocking supplies, serving, charging people for their food, handling cash, credit cards, and a cash register, cleaning tables and counters, resetting tables, greeting customers and answering questions.
Assistant General Manager, Pouros, Koss and Raynor. Yajairaberg, Massachusetts
Oct. 2015 – Jan. 2017
Make sure employees perform a variety of tasks, from preparing the food, stocking supplies, serving, charging people for their food, handling cash, credit cards, and a cash register, cleaning tables and counters, resetting tables, greeting customers and answering questions.
Management Trainee, Doyle and Sons. Felipemouth, Vermont
Dec. 2014 – Feb. 2015
Receives training in kitchen, supply base, front of the house and dining area to deliver. Practice effective leadership techniques, so the restaurant flourishes once you're in charge.
Public Area Attendant, Tromp, Osinski and Romaguera. Bayerton, Wyoming
Jun. 2014 – Aug. 2014
Clean public areas of the hotel, conference room, public bathrooms etc. Responsible to maintain a level of cleanliness in the housekeeping area and wash, dry and fold all linens in the laundry room. The position may require performing housekeeping duties, as needed.
Education
West South Dakota Institute, Jesusmouth, North Carolina
Bachelor of Science, Hotel and Restaurant Management, Jun. 2013
South Haley, Robertomouth, Michigan
High School Diploma, Dec. 2007
Languages
english
Conversational
filipino
Fluent
ilokano
Native speaker
Skills
Decision Making
Experienced
Leadership
Experienced
Can Work Under Pressure
Experienced
Accomplishments
Andrew Smith
Phone:
(000) 000-0000
Email:
[email protected]
Address:
287 Custer Street, Hopewell, PA 00000
Professional Summary
I seek a position where I can utilize the active experience and dynamic skill for maximizing the profit of the company. My leadership qualities can help in managing the work efficiently. I possess a keen sense of observation and a knack for detail, which have helped in maintaining a high degree of efficiency in my work.
Employment history
Feb. 2019 – Present
South Busterborough, Massachusetts
Restaurant General Manager, Kozey, Douglas and McLaughlin
1. Opening and Closing of Business
2. Stock ordering
3. Stock Taking
4. Stock payments
5. Float Control/Banking
6. Overseeing Staff of 20
7. BOH Control
8. FOH Control
9. Staff Training
10. Function Planning and Control
11. GRV Entering on GAAP System
12. Spreadsheet Entering
13. All office Work Including E-Mailing, Filing and Paper Work
14. Customer Service
Extensive Knowledge of GAAP System
Jan. 2017 – Feb. 2018
Funkfort, Nevada
Restaurant General Manager, Mills and Sons
1. Opening and Closing of Business
2. Stock ordering
3. Stock Taking
4. Stock payments
5. Float Control/Banking
6. Overseeing Staff of 40
7. BOH Control
8. FOH Control
9. Staff Training
10. Function Planning and Control
11. GRV Entering on GAAP System
12. Spreadsheet Entering
13. All office Work Including E-Mailing, Filing and Paper Work
14. Customer Service
Extensive Knowledge of GAAP System
May. 2016 – Jun. 2016
East Chin, Illinois
Restaurant General Manager, Stoltenberg, Parisian and Keebler
1. Opening and Closing of Business
2. Stock ordering
3. Stock Taking
4. Stock payments
5. Float Control/Banking
6. Overseeing Staff of 20
7. BOH Control
8. FOH Control
9. Staff Training
10. Function Planning and Control
11. GRV Entering on GAAP System
12. Spreadsheet Entering
13. All office Work Including E-Mailing, Filing and Paper Work
14. Customer Service
Extensive Knowledge of GAAP System
Education
Jun. 1982
High School Diploma: Restaurant Management
- West Little Academy - Irachester, Rhode Island
Skills
Business management
Skillful
Banqueting and planning
Experienced
Function Co-ordination
Experienced
Food hygiene, preparation and presentation
Experienced
Food and beverage control
Experienced
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More Job Descriptions for restaurant general manager Resumes
1
restaurant general manager
- Working with the sales and marketing team to drive sales forward.
- Mentoring and training up junior and new staff.
- Monitoring & reporting on standards & performance targets.
- Arranging & chairing weekly team meetings, focussing on targets & achievements.
- Implementing new initiatives Involved in the recruitment of new staff.
- Ensuring all administrative and IT records are entered and updated correctly.
- Providing prompt and accurate information on individual performance.
2
restaurant general manager
- Supervise the work of staff
- Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance
- Assess staffing needs, and recruit staff.
- Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
3
restaurant general manager
- Developed marketing campaigns to increase visibility of the restaurant; analyses market demographics defined the target market and determined advertising placement.
- Planned menus, estimated food and beverage costs, and purchased inventory.
- Investigated and resolved food / beverage quality and service complaints, ensuring customer satisfaction and repeat business.
- Created new business through community involvement and active public relations programs.
- Recruited, hired, supervised, scheduled and motivated a staff of up to 25 employees.
- Trained service staff to enhance customer service and increased profits through suggestive selling
4
restaurant general manager
- Monitor labor and product expenses.
- Resolve complaints and customer problems.
- Recruit, train, manage and motive staff.
- Development people.
- Identify and assign duties to staff to meet objectives.
- Scheduling.
- Maintain high standards of quality controls, hygiene, health and safety standards.
5
restaurant general manager
- Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in dining facilitiy.
- Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance
- Review work procedures and operational problems to determine ways to improve service, performance, or safety..
- Managing the Restaurant sales plan and budget.
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