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.

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 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.

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.

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.

• Demonstrated exceptional sanitation practices for handling food, cleaning cooking and dining areas and ensured compliance with restaurant policies and standards.
• Helped to maintain the restaurant’s professional and positive image with the community, consistently analyzing reviews and correcting sub-standard performance.
• Estimated the restaurant’s needs for food ingredients and supplies, placed orders with vendors, and scheduled deliveries.
• Ensured a safe working environment to reduce the risk of injury, and completed accident reports quickly and efficiently.
• Created and maintained an up-to-date and accurate summary of restaurant staffing needs to ensure there was no employee shortage and all shifts were fully covered.

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.

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.