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.

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.

Developed recipes and determined how to present dishes for two Asian-cuisine restaurant establishments. Inspected, ingredients, supplies, equipment, and work areas for cleanliness and functionality. Hired, trained, and supervised cooks and other food preparation workers.           

• Checked the freshness of food and ingredients and made adjustments to daily menus according to availability.
• Worked with external clients and vendors to manage and cater special events from planning to executing stages.
• Followed all established safety policies and procedures and ensured the accuracy of incident reports and documents.
• Created and implemented professional culinary development training practices in food preparation, operation of equipment, food safety, and sanitation.
• Participated in and attended departmental meetings, staff development, and professional programs as appropriate.

Hired to implement business acumen and experience within the restaurant industry to inspire staff to achieve quarterly sales goals and identify opportunities for potential expansion. Optimized profits and ensured that guests were completely satisfied with their dining experience.

• Oversaw and managed all areas of the restaurant and helped the senior supervisor make decisions on matters related to creating great customer experiences.
• Followed the restaurant’s service levels and standards and to increase revenue and reduce food, beverage, and labor costs.
• Ensured that all financial, staff, and payroll related administrative duties and documents were accurately completed and maintained.
• Maintained operational standards, restaurant policies and procedures, while adhering to all federal, state, and local laws, and ordinances.
• Responded to guest complaints and took appropriate actions to turn dissatisfied patrons into repeat/return customers.

Hired to manage restaurant kitchen inventories to ensure all necessary ingredients and supplies were adequately stocked for service. Recruited and hired new staff and provided one-on-one training and mentorship as necessary to facilitate and encourage quick acclimation to the restaurant’s culture.

• Managed kitchen staff and coordinated food orders, supervising meal preparation, checking food temperature and plate arrangement.
• Updated policies and procedures to streamline kitchen workflow and improve prompt delivery of services.
• Created training manuals to encourage productivity in the kitchen among all staff, resulting in greater retention.
• Developed and maintained schedules for all kitchen staff and recommended increased staff levels for peak hours or months.
• Set regular cleaning and safety standards for the kitchen staff according to restaurant, local, state, and federal regulations.

Ensured new hires complied with the restaurant’s policies and procedures, followed food and safety quality standards, and kept customers satisfied while handling complaints. Coordinated communication between back and front end staff to deliver unique and enjoyable customer experiences.

• Utilized multiple restaurant management software including MS Excel, MS Word, OpenTable, PeachWorks, and Clover.
• Kept and reported detailed financial records of daily, weekly, monthly payroll, expenses, and revenues.
• Provided employee performance reports to the General Manager and Regional President to ensure staff was adequately trained.
• Collaborated with the Food and Beverage Manager to ensure all food, ingredients, and equipment were available.
• Enforced sanitary policies for food handling, maintenance of kitchen and dining areas, and general cleanliness.

Delivered improved sales forecasts and profitability goals year-over-year (YoY) over 2-year timeframe. Leveraged research and analytical skills to formulate financial strategies.

• Analyzed past financial performances.
• Outlined ambitious short and long-term goals to promote stable profitability.
• Maintained up-to-date knowledge on competitor actions and successes.
• Remained updated on current trends and drove excitement during limited promotional runs and events.

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.

Motivated kitchen staff and developed cooperative and constructive working relationships to create a positive environment. Monitored sanitation practices and ensured kitchen staff followed all local, state, and federal safety standards and regulations, and adhered to the company’s policies and procedures.

• Planned, supervised, and coordinated activities of prep cooks, head cooks, and other food preparation workers.
• Followed the restaurant’s standardized recipes, portioning, and presentation standards, creating new meal options according to customer preferences.
• Complied with local, state, and federal health and sanitation ordinances and restaurant sanitation policies and procedures.
• Maintained inventory of food and non-food supplies and equipment to ensure the restaurant stayed within guidelines and products were available at all times.
• Ensured the thorough training of culinary leaders and sous-chefs, and kept detailed evaluation reports of their work progress.