Restaurant management

Restaurant management
Resume examples

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Restaurant management
Restaurant management
Resume examples

24Restaurant management resume examples found

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Restaurant manager

Entry level

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.

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Restaurant supervisor

Entry level

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.

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Executive chef

Entry level

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.

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Bar manager

Entry level

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.

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Kitchen manager

Entry level

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.

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Assistant restaurant manager

Entry level

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.

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Restaurant manager

Entry level

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.

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