24Restaurant management resume examples found
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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.
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.
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.
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.
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.
Under the guidance of the senior restaurant supervisor, managed the daily operations of a high-scale and highly-rated fine dining restaurant, including the selection, development, and evaluation of 15 – 20 employees in addition to overseeing the inventory of food and supplies.
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.
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.
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.
Proposed and promoted restaurant loyalty programs to increase customer base and encourage repeat business during an unstable regional economy. Developed a top-notch employee rewards program to encourage retention of talented kitchen staff and reduce recruitment costs.
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