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1

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 
2

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
3

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
4

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.
5

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