Restaurant management
Resume examples

Oversaw delivery of exceptional dining experience to earn local business. Maintained low costs and turnover to generate greatest profit margins. Developed and executed daily management procedures including opening, closing, and cash handling. Analyzed customer consumer data and produced reports or evaluations supporting data-driven recommendations for improvement.

• Used winning attitude and creative promotion development to meet or exceeded sales goals monthly.
• Reduced waste 20% through expert application of forecasting and trend analysis.

Oversaw staff training and development for popular local lounge and bar. Recruited, hired, and trained staff, ensuring consistent support for a well-trained hospitality team. Tracked and analyzed client data and trends to make actionable, data-driven decisions.

• Revitalized bar menu with greater product variety and updated design to incorporate new branding model passed down from ownership.
• Developed promotional and seasonal offerings based on tracking and evaluation of bar traffic and demographics.

Coordinate overall success of food service delivery impacting the bottom line by collaborating with business leadership on menu items and partnerships. Manage daily kitchen activities, plan and assign work to crew, and report data and trends to management teams.

• Developed modern strategy incorporating team and vendor cooperation that reduced overall event planning and execution time.
• Converted the general restaurant atmosphere to an inclusive environment that brought in greater diversity and quality customers.

Oversaw staff development and local partnerships for 5-star restaurant in the heart of downtown activity center. Ensured customer success by leading training elements to develop staff expertise and confidence. Handled escalated customer issues or questions with diplomacy and poise under pressure.

• Built local partnerships with businesses to bring in additional 10% revenue weekly without accruing additional hours.
• Reduced operating costs 14% in one year after leading a comprehensive rebrand and menu revitalization project.

Ensures smooth operations and kitchen safety compliance through meticulous attention to detail and hands-on leadership approach. Creates and adjusts work schedules in accordance with volume trends and coordinates itineraries and schedules with front-of-house staff. Uses culinary arts background to recruit and hire excellent kitchen staff including crew and chefs.

• Reduced turnover by improving training and creating harmonious staff relations between front- and back-of-house.
• Saved $5,000 on equipment replacement by locating restoration and maintenance company for discounted service.

Oversaw general operations and compliance of three regional restaurants. Carried out timely communications to solve complex issues across locations. Gathers regional statistics and performed in-depth analysis to develop recommendations for all establishments under the brand or individual franchises. Completed performance analyses for Restaurant Managers and approved new promotions or partnerships with local businesses.

• Incentivized restaurant success through competitions between all locations under jurisdiction.
• Reduced waste through blanket policies and inventory tracking and maintenance training.

Created high-quality customer-centric service environment through staff development, customer engagement plans, and proactive expenditure reductions such as waste, spoilage, or turnover. Managed inventories, storage conditions, and sales improvement planning. Directed all business operations and financial reporting in compliance with legal regulations and safety standards.

• Reduced variable costs 4% by controlling excess waste and overtime expenditures.
• Exceeded monthly goals 8% consistently by training staff in customer relationship development, upselling techniques, and featuring food specials throughout the week.

Hired to assume responsibilities of outgoing bar manager for a small-scale bar with six employees, streamlined staff schedule system, rearranged shift responsibilities, and updated date entry procedures, while maintaining employee and customer trust during the management transition.

• Oversaw bar operations, creating a clean, entertaining, and safe environment for customers to relax.
• Greeted customers, answered questions about the drink menu, and resolved customer/ employee complaints.
• Created staff shift schedules and assigned responsibilities to ensure the bar operated efficiently during peak and non-peak hours.
• Collected and accurately entered data for inventory, purchases, payments, and payroll, and created reports for the bar owner.
• Maintained staff calendars, including paid time off and sick days, and contacted staff when coverage was necessary.

Increased sales revenue by 30% within first year of restaurant management. Leveraged operational management and program development skills to achieve goals.

• Met with each staff member individually upon arrival at location.
• Conducted relevant competitive market research and reviewed past sales forecasts to formulate new strategy.
• Ensured accurate and timely completion of all daily / nightly tasks during shifts for all front-of-house and back-of-house employees.
• Conducted meetings with assistant manager and supervisors to coordinate long-term plans of action.