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 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.

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.

Coordinate overall success of food service delivery impacting the bottom line by collaborating with business leadership on menu items and partnerships. Manage daily kitchen activities, plan and assign work to crew, and report data and trends to management teams.

• Developed modern strategy incorporating team and vendor cooperation that reduced overall event planning and execution time.
• Converted the general restaurant atmosphere to an inclusive environment that brought in greater diversity and quality customers.

Ensures smooth operations and kitchen safety compliance through meticulous attention to detail and hands-on leadership approach. Creates and adjusts work schedules in accordance with volume trends and coordinates itineraries and schedules with front-of-house staff. Uses culinary arts background to recruit and hire excellent kitchen staff including crew and chefs.

• Reduced turnover by improving training and creating harmonious staff relations between front- and back-of-house.
• Saved $5,000 on equipment replacement by locating restoration and maintenance company for discounted service.

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.

Onboarded 4 new food waiters and service professionals to reduce stress on existing staff, bolster morale, and improve overall efficiency. Directed all aspects of employee integration, from interview to training programs.

• Assessed current daily operations to identify employee stress points and opportunities for improvement.
• Met with staff during one-on-one meetings to discuss possible solutions and ways to improve overall team efficiency.
• Launched hiring events and generated online postings to attract new talent.
• Conducted interviews and selected top prospects for introduction onto team.
• Outlined and facilitated onboarding, training, mentorship, and performance evaluation initiatives.

Oversaw general operations and compliance of three regional restaurants. Carried out timely communications to solve complex issues across locations. Gathers regional statistics and performed in-depth analysis to develop recommendations for all establishments under the brand or individual franchises. Completed performance analyses for Restaurant Managers and approved new promotions or partnerships with local businesses.

• Incentivized restaurant success through competitions between all locations under jurisdiction.
• Reduced waste through blanket policies and inventory tracking and maintenance training.

Enthusiastic leader capable of developing strong working relationships with people at all levels and from diverse background, including management, staff, and the public to create unique and memorable experiences that drive sales. Provide a valuable blend of leadership, analytical, and marketing skills that combine efficiency and effectiveness in a competitive market.

• Automated billing procedures to reduce financial discrepancies, facilitate purchases, process payroll, and remit vendor payments.
• Recruited, hired, and trained new bar staff, including bussers, bartenders, hosts, and servers, and conducted period evaluations of their performance.
• Maintained liquor license and ensured bar staff followed local safety requirements and regulations.
• Developed and advertised the daily, weekly, and monthly drink and event promotions to coincide with holidays and sporting events.
• Researched, sampled, and selected new alcoholic products, and negotiated prices with distributors based on inventory needs.