Restaurant General Manager Resume Examples

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.

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.

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

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.

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.

restaurant general manager

  •  Responsible for all Burger King Corporate operations and sanitation standards within the restaurant including REV visits, Health Department Inspections, Guest Relations, and Guest Track scores. 
  •  Supervised hourly staff and restaurant management to maintain a proper level of customer service, resolved customer complaints and trained all shift leaders/ assistant managers to do so as well. 
  •  Prepared all required reports mandated by area manager and CEO. 
  •  Supervised all levels of personnel in the cleaning of equipment and restaurant facilities to ensure BKC standards were met. 
  •  Inventory counts, cash control, food costs, budget and standard operation plans. 
  •  Responsible for all levels of training throughout the restaurant.  
  •  Hired, terminated and transferred all restaurant personnel insuring that the appropriate level of staffing was mandated. 

restaurant general manager (rgm)

  • Arrange for equipment maintenance and repairs, and coordinate a variety of services such as waste removal and pest control
  • Bench Planning
  • Recruiting Team and Selecting Team member.
  • Managing Restaurant Training and Communicating with team  
  • Maximizing Restaurant Performance.        
  •  Creating a Safe and Positive Environment.      
  • Counseling and Developing with Team.      

restaurant general manager

  • Mulit tasking to lead in a variety of positions.   
  • Concept Leader and Training manager within my own training location.
  • Provide concept training for Restaurant General Managers, Travel Center Managers, Region Managers to prepare and provide with the knowledge of operating a succesful Quick Service Restaurant.
  • Continuous coaching and training to the Leaders and team to follow the processes and compliance guidelines to bring success.
  • Food safety is a key process that is practiced four times per day to ensure that we achieve all health and safety standards.
  • Review P& L reports, Ordering, Scheduling, Staffing, Inventory
  • Identify opportunites to meet the standards for the monthly budget. Suggestive selling is a key process in achieving our sales targets. Leading the team to success in a coach not Boss atomsphere to maintain positive vibes to make the flow of business a smooth less stress success.

restaurant general manager

  • Recruited, hired, supervised, scheduled and motivated a staff of up to 19 employees.
  •  Ensured proper scheduling was met to accomplish restaurants standards and goals.
  •  Ensured compliance with EEO Regulations.  
  •  Analyzed cost controls and sales trends ensuring financial goals were met. 

restaurant general manager

  • Open Store
  • Close Store
  • Hiring and training 
  • Ordering and organizing stock
  • Making deposits and runs to the bank for change 
  • P&L review ( monthly)
  • Scheduling for at least five managers and 15 to 30 employee’s