Restaurant Manager Resume Examples

restaurant manager

  • Co-ordinate with the team to give excellent food quality and hospitality.
  • Recruit and train employees as per the norms and policies of the company.
  • Respond effectively to customer complaints.
  • Perform daily open and close operations.
  • Appraise employees and provide feedback.
  • Deploy employees as per their positions and availability.
  • Estimate and Order food and dry storage for the restaurant.

restaurant manager

  • Keep records required by government agencies regarding sanitation, and food subsidies when appropriate.
  • Control operational costs.
  • Comply with safety and sanitation rules.
  • Follow company policies regarding the handling of cash, property, products and equipment.

restaurant manager

  • Interview, select, and train staff
  • Plan, develop, or implement store safety and security programs and activities 
  • Prepare budgets and approve budget expenditures 
  • Represent company at trade association meetings to promote products and supervisory personnel.
  • Money Handeling
  • Managing a team of 7 managers and 86 employees

restaurant manager

  • Manage and oversee the entire restaurant operation.
  • Deliver superior guest services .
  • Ensuring guest satisfaction.
  • Plan new and update existing menus.
  • Respond efficiently to customer questions and complaints.
  • Organize and supervise shifts.
  • Manage and lead staff.

restaurant manager

  • Ensure quality in daily operation. leads, support, monitor, implement and disseminate  functions, plans and be a role model for achieving  business targets.
  • Training and evaluate staff performance.
  • Estimate consumption, forecast requirements and maintain inventory.
  • Manage restaurant supplies. 

restaurant manager

  • Carefully interviewed, selected, trained and supervised staff.
  • Organized special events in the restaurant, including receptions, promotions and corporate luncheons.
  • Carefully developed a lucrative annual food and beverage marketing plan and strict budget to maximize profits.
  • Correctly calculated inventory and ordered appropriate supplies.
  • Strategically developed effective marketing plans to increase sales and profits while managing costs.
  • Recognized and formally acknowledged outstanding staff performance to boost company morale and productivity.
  • Actively participated in ongoing customer service programs to build sales and rapport in the community.

restaurant manager/special events & catering coordinator

  • Answering all telephone banquet and reservation enquiries .
  •  Schedule use of facility for events such as banquets or receptions, and negotiate details of arrangements with clients. 
  • Establish standards for personnel performance and customer service. Training all new dining room and banquet employees 
  • Estimate  weekly liquor order -Month end inventory
  • Plan and execute special theme nights as well as yearly Greek Day Festival
  •  Investigate and resolve complaints regarding food quality or service. 
  • Acting Host Lunch and Dinners – greeting guests – Fluent is tableside service – Flambes, Caesar Salad, Chateaubriand

restaurant manager

  • Plan menus and food utilization based on anticipated number of guests, popularity, and costs.
  • Organize worker training programs, resolve personnel problems, hire new staff, evaluate employee performance in dining facilities.
  • Create specialty dishes and menus for casual caterings.
  • Led and directed team members on effective methods, operations and procedures.

restaurant manager

  • Order or receive supplies or equipment.Roll, knead, cut, or shape dough to form sweet rolls, pie crusts, tarts, cookies, or other products.
  • Maintained a safe working and guest environment to reduce the risk of injury and accidents.
  • Developed, implemented and managed business plans to promote profitable food and beverage sales.
  • Ran quarterly staff meetings and created and enforced SOPs for all outlets.

restaurant manager

  • Planned and organized the setup and coordination of restaurant events 
  • Relayed important information to the F&B management team after attending committee meetings as the food and beverage representative to discuss projects, current revenue, and forecasting for the week.
  • Part of the meeting which worked with the operation manager, assistant manager, sales team, along with all department in a weekly meeting on how to improve guest and employee satisfaction
  • Created and maintained a weekly schedule for all staff within the Food and Beverage Department adjusting for misc. events, holidays, and promotions throughout the year