Restaurant management
Resume examples

Boosted positive customer feedback scores by 25% over 6-month timeframe by integrating customer-oriented operations. Worked to cultivate supportive, collaborative, and helpful workplace environment.

• Monitored customer interactions while overseeing daily food service operations.
• Surveyed dining area several times each day to interact with customers and ensure positive experiences.
• Cultivated relationships with repeat and regular customers, making the effort to communicate with them whenever they visited.
• Trained staff to prioritize customer engagement and positive, memorable experiences with every order.

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.

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 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.

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.

Tasked with managing staff schedules for a small 12-person staff, small scale, and family owned restaurant. Helped to develop seasonal menus and drinks, ordering ingredients and overseeing inventory, and reporting profits to the restaurant owners.

• Researched potential wholesale food and ingredient suppliers and negotiated prices to guarantee consistent, on-time delivery.
• Analyzed and determined future kitchenware and equipment needs to ensure seamless order processing and service.
• Updated and maintained a list of vendor contracts and invoices to ensure contact information was accurate.
• Recruited, hired, and trained kitchen staff and conducted monthly performance reviews to ensure quality dining experiences.
• Demonstrated exceptional understanding of restaurant operations and customer service to promote a growing client base.