Restaurant Manager Resume Examples & Samples. Clean Resume CV Set. Contact Information: Name, Address, Phone Number, Email, Nationality. Always be active. To make your resume shine brighter than others, you must highlight the unique blend of abilities necessary to be a great restaurant manager. Communicate and enforce policies and procedures, Ensure all staff is properly trained and certified if applicable and have the tools and equipment needed to effectively carry out their job functions. Participate in the preparation of the annual departmental operating budget and financial plans that support the overall objectives of the hotel, Develop, implement, and maintain local food and beverage marketing programs for the hotel; participate in and maintain system-wide food and beverage marketing programs and promotions. That is why you need a strong resume that will make you stand out. That is why you need a strong resume that will make you stand out. ; assists in developing restaurant managers to ensure readiness for growth/promotion, Implements marketing and promotion strategies as directed, Leads and participates in the interviewing, hiring and training of new hourly service staff; also leads and participates in the on-going training and education of existing service staff, May be assigned as lead manager for all beverage programs, menus and costs, Performs various operational/admin functions such as: opening/closing the restaurant, conducting pre-shifts and line checks, processing server checkouts, preparing staff schedules, conducting inventory, placing orders, POS/Avero usage, reporting & maintenance, etc, Attends various internal and/or external meetings relating to the operation of the restaurant, Ensures the general maintenance & upkeep of service areas, equipment and manager offices, 3-5 years management experience in fine dining, Thorough understanding of F&B and labor costs, Ability to demonstrate confidence and willing to assume responsibility, Ability to demonstrate high degree of drive and determination, Ability to supervise train and direct employees, Ability to perform job functions with attention to detail, speed and accuracy, and comprehend instructions, Ability to prioritize, organize, delegate work and follow through while working in a fast paced environment, Ability to be a clear thinker who remains calm and resolves problems using sound independent judgment, Ability to work under pressure of meeting production schedules and timelines for guests and colleagues, Ability to plan and aid in the execution of promotions, Ability to aid in the transportation of all work equipment and produce pertinent to job, Must have excellent employee relations skills and ability to motivate staff and maintain a cohesive team, To assist in the preparation of the department budget and forecast, To ensure that the outlets operational budget is in line and cost are strictly controlled maximizing profitability, To maximize profitability of the restaurant by increasing turnover (revenue and covers) as a first priority and controlling costs as a second priority, Generate and analyze appropriate reports according to business needs, To ensure guest needs and guest expectations are met by providing an efficient and professional service, To liaise with laundry & engineering to ensure a consistently high standard of cleanliness, repair and maintenance and to provide a smooth flow of linen supplies, flowers and uniforms, To liaise with the kitchen to ensure a consistently good standard of food quality, efficient profitability and creative presentation, To liaise with purchasing to ensure prompt and efficient purchasing, issuing of supplies, stock control and inventory control, To coordinate with the sommelier and purchasing the efficient supply and storage of beverages meeting operations’ requirements according to the par levels, To liaise with stewarding to ensure a high standard of cleanliness, maintenance and adequate provisions of operation equipment, To ensure that all safety rules, emergency procedures and fire prevention regulations are strictly enforced by employees, To respond to any changes in the food and beverage function as dictated by the industry, company or hotel, Minimum 2 years of experience in a luxury hotel environment or Michelin Star Restaurant, Successful candidate must possess legal work authorization in Europe, Proficiency in Microsoft Office software: Word, Excel, Experience of managing a team, including payroll, training and team development, Experience of driving business revenue and growing customer satisfaction, Derive a sense of pride in work for Four Seasons, Two years experience as a restaurant supervisor and experience as server, cashier, or direct sales, Knowledge of proper cleaning techniques, requirements, and use of equipment, Ability to satisfactorily communicate in English with guests, management and co-workers to their understanding, Develops short term and long-term financial and operational plans for the restaurant, which support the overall objectives of Concord Hospitality, Monitors the performance of the restaurant through verification and analysis of customer satisfaction systems and financial reports. Refer to our restaurant manager resume template for Word as well as the following helpful guidelines. This is an accessible template optimized for use by people with visual disabilities. Excellent time management skills with sound decision making and problem solving skills, Abide by departmental policies and applicable civic regulations regarding food & alcohol service, Set departmental objectives, schedules, budges, policies/procedures, Establish par levels for supplies, equipment, linens, etc., completing requisitions to replenish shortages, Supervise all activities and ensure compliance to all regulations and maintain high ethical standards at all times and participate in all department meetings and provide require support to office staff, Ensure optimum service level by checking order status and ensure delivery within designated timelines; handle guest complaints offering satisfactory resolution, Evaluate performance of all associates within required timeframe and provide counseling to all associates and forecast all annual budget requirements and recommend ways to maximize all profits, Achieves restaurant operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change, Ensure there is consistency of quality and efficiency of food & beverage service, Interview and select job applicants as well as evaluate employee performance as required, Schedule employees to ensure adequate coverage of all shifts while remaining within budgetary guidelines, Ensure Four Seasons standard service procedures are followed at all times, Conduct Training sessions on a regular basis, Create an atmosphere within the department, through good motivational techniques, that is conducive to productivity, Institute and maintain proper labor levels and models, Responsible for all monitoring and reporting necessary repair and maintenance of all equipment and physical plant, Be a motivating presence and leader to the staff to constantly improve and exceed customer expectations, BA or BS Degree – Hospitality or Culinary concentration preferred, Understanding of peak demand scheduling, floor coverage and supervision, Working understanding of food and supply cost and controls, Ensure training is carried out on an ongoing basis, Degree or diploma in Hotel Management or equivalent, The Restaurant Manager is responsible for leading, developing and setting the direction for a high-volume, full-service restaurant team while establishing the accountabilities to deliver Guest Excellence, Cast Excellence, and optimal financial results, Provide overall management direction ensuring Guest, Cast and Financial success, Ensures Food and Beverage Operations are led through active stage management ensuring exceptional product and service, Proven success in high-volume, table service location, Computer Skills – proficient in Microsoft Office, Must have a thorough understanding of the health laws and sanitation codes, Must have an excellent understanding of P&L's and financial acumen, Associate's Degree with 2 years Full Service leadership experience, Demonstrate a positive role model for MAGIC Selling, Supports and ensures food production following recipes and Food Division Best Practices, Orders food, beverage, dry and paper goods based budget and needs of the business, Preferred College degree and previous hospitality/food service supervisory/management experience. Assistant Restaurant Manager Resume. May require knowledge of policies and procedures and the ability to determine course of action based on these guidelines. Restaurant Manager. Their tasks include food preparation, serving, collecting payments, handling the cash register, maintaining supplies, providing customer service, and training new employees. Start your journey by checking out our top-notch Restaurant Manager resume sample as a recipe to craft your own perfect resume document. Conducts ongoing training of all restaurant employees to increase job knowledge and skill level, Coaches and counsels employees to encourage positive behaviors and correct negative behaviors, Conducts regular department meetings to review new procedures and solicits input from all employees, Interprets job specifications to dining room and assigns duties, Initiates or suggests plans to motivate employees to achieve work-related goals, After service training, assists in ensuring staff continues to learn the importance of excellent service, Inputs weekly payroll as required and properly stores previous week time cards. Proven ability to increase employee productivity and quickly resolve problems before they escalate. Plus— Navy color is used to distinguish the sidebar from the main area visually. Store Manager Resume & Guide with 12 resume examples. Ensures team members are current on product offerings and promotions, A minimum one year of retail, fast food, or sales management experience is required, Demonstrates ability to read, understand, and utilize profit or loss reports and other store reports to affect change, Demonstrate ability to communicate effectively with customers, team members, suppliers, vendors, and management on a daily basis, Ability to exercise sound judgment when receiving assignments, due dates, and general procedures, A substantial and successful track record in profitable food & beverage management while maintaining integrity and professional bearing, Possess knowledge of accounting and budgeting along with the ability to compile facts/figures and analyze information that involves data manipulation or interpretation to arrive at logical conclusions, Ability to anticipate and identify issues and exercise initiative to investigate, interpret and weigh alternatives to reach logical conclusions and make sound business decisions, Display consistent professional leadership while simultaneously handling competing and changing priorities and projects, Remain positive, resourceful and possess the ability to improvise while working in a fast-paced environment, sometimes under pressure, The ability to effectively and efficiently schedule, manage and delegate work, Appropriately and effectively interview, hire, motivate, develop, monitor and address staff performance matters, Possess excellent listening, verbal and written communication skills with professionalism, diplomacy and confidentiality, Establish all administrative and minimal human resource duties, Perform basic accounting, budgeting, credit policies, and complete all paperwork, Perform and maintain all databases for hotel ordering and inventory, Take a synergistic approach to procurement and shipping within the Organization Maintain all reports and correspondences, Cost control for: rooms, meals, employees, supplies and equipment, Review all timesheets and limits over time hours for cost control and maintains work schedules, Maintain customer service for all guest and looks for ways to improve, Plans and coordinates with the Head Cook regarding restaurant and catering duties, Review purchases with Head Cook regarding food and supply orders, Take food orders in-person and over the phone, Maintain all advertising for restaurant and hotel, Oversee and/or process reservations, billing, and advance registration for private and commercial guests, Inspect rooms, hotel, and restaurant, grounds for safety, cleanliness, and appearance, Maintain and adhere to all policies and procedures, Carry out supervisory duties in accordance with the organization policies and applicable laws, Perform performance reviews and employee relations, Associate’s degree in hospitality or related area (required), 1-2 year’s experience in the hospitality and restaurant industry (required), 1 year of supervisory and/or management skills (required), Ability to work in a remote location on a 3-week rotational schedule, Must be able to interpret and disseminate documents such as safety, operations, maintenance, and manuals, Ability to calculate percentages, discounts, commissions, proportions, interests, etc, Interpersonal and excellent communication skills, Excellent customer service skills, ability to speak in front of a group, Must be proficient with Microsoft Suite: Word, Excel, Access, Outlook, and hotel programs, Must demonstrate a good attitude and ability to work as a member of a team, Position requires self-motivation and the ability to work effectively under a minimum of supervision, Must be able to multi-task efficiently, work in a fast paced environment on multiple projects, and have a strong attention for detail, Extensive knowledge of restaurant operations, including menu planning, food, liquor and labor costing, budget, financial statements, Able to maintain a valid state-issued Driver's License and pass an MVR check, Must be able to pass a drug and background check, Establish restaurant business plan by analyzing restaurant demand; benchmarking others in the community; identifying and evaluating competitors; preparing financial, marketing and sales projections, Control purchases and inventory, negotiate prices and contracts, develop preferred supplier and vendor lists, review and evaluate successes and opportunities, Make each guest a member of the Market District family by developing and implementing marketing, advertising, public and community outreach to make our restaurant the talk of the town! 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