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1

foh manager/ lead supervisor / event quality

  • Organizing events
  • Coordinating with other administrators to improve event quality
  • Hiring, discharging and developing employees
  • Scheduling staff
  • Supervising events
2

foh manager

  • Ensuring preparation of public areas before guests arrive, and maintain cleanliness during business hours.
  • Enforcing compliance with safety and health regulations.
  • Create an effective and efficient fortnightly roster, meeting staffing objectives and achieving guest satisfaction.
  • Hiring, development, and the supervision of front of house staff, making sure they meet customer service standards and sales objectives.
  • Negotiating with customers by offering suggestions and solutions.
  • Balancing of all daily and nightly cash drawers and POS.
  • Communicating effectively and working closely with the Head Chef to provide a seamless experience.
3

foh manager / emcee

  • Portray and interpret roles, using speech, gestures, and body movements in order to entertain film, television, or live audiences.
  • Announce the start of festivities, drawing attention from audience and informing them of appropriate information.
  • Manage and vend all products.
  • Hire and train interns and ensemble cast.
4

foh manager

  • Ensuring optimal guest experience from the beginning to the end of their dining experience. 
  • Creating schedule for FOH Employees from hosts, expo, bar staff and servers and approve time off.
  • Managed orders and financial transactions via Point of Sale system.
  • Negotiated customer concerns.
  • Coordinate a meeting every 2 weeks to go over new menu and drink items as well as current specials.  
  • Ensured food hygiene was in accordance with standards and guidelines.  
  • Ordered disposables for the restaurant.
5

foh manager

  • Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased.
  • Overseeing that all opening and closing duties of the restaurant are completed correctly and that cleanliness and maintenance are maintained.
  • Monitor inventory of beverages to ensure adequate stock is maintained, ordering necessary items on a weekly basis as required, i.e. beer, wines, spirits, soft drinks, dispensables.
  • Oversee the preparation of beverages and ensure quality of product served.