Assistant Restaurant Manager Resume
Assistant Restaurant Manager / Fine Dining
Detail-oriented and innovative management professional with solid hospitality industry expertise in restaurant operations management in high-pressure environments. Versed in the application of various analytical factors to determine optimal pricing structures and inventory levels. Proven skills in managing employee relations and producing effective scheduling matrices. Possess ServSafe Food Safety Training and Certification (#4xxxxxxx).
Impeccable Restaurant Management Support
ABC RESTAURANT – Miami, FL, 20XX-20XX
ASSISTANT GENERAL MANAGER: Oversaw daily operations of ala carte dining room with annual revenues totaling $8 million. Improved management techniques and inventory control. Developed vendor relationships, created staff schedules, and directed execution of banquet functions.
* Generated 167% in additional revenues by growing customer base through outstanding service.
* Formalized operational systems and procedures by developing and introducing employee handbook, detailed job descriptions, work-flow plans, and job aids.
* Enabled cost-efficient customer service by configuring server station charts.
* Institutionalized methods and approaches of best-known service techniques for use by dining personnel.
* Cultivated long-term, high-performing team of employees through development and engagement initiatives.
BCD FINE DINING – Miami, FL, 20XX-20XX
ASSISTANT RESTAURANT MANAGER: Played a key role in the start-up of a new fine dining establishment. Oversaw general maintenance, operations, and new materials selection. Conceptualized and created the restaurant’s menu. Selected a team of wait staff, server assistants, bar staff, and host staff, and conducted trainings to maximize success. Managed all front and back of the house operations and on/off premise catering activities for guest counts up to 300.
* Worked collaboratively with the general manager to set goals and par for weekly forecasting as related to sales and purchasing.
* Controlled inventory by creating Excel spreadsheets for food and beverages. Maintained set pars, the calculation of food and alcohol cost percentages, and the workings of profit and loss reports.
CDE BAR AND GRILLE – Miami, FL, 20XX-20XX
ASSISTANT RESTAURANT MANAGER: Oversaw operations across seven bars through a team of 16+ employees. Controlled liquor inventory, order entry, and banking activities. Ensured coverage and supported staffing shortfalls. Developed advertising materials and booked live entertainment. Organized and oversaw major catering events. Maintained all financial statements, banking, purchasing activities, staffing/scheduling, and inventory/supply replenishment. Designed marketing schemes, including the logo, materials, and price points.
* Operated below costs by 18% to 22% during tenure through strategic planning and by carefully controlling inventories.
* Played an instrumental role in obtaining the liquor license and developing the establishment’s new bar.
CULINARY – CAREER TRAINING PROGRAM, CUISINE ACADEMY, Miami, FL, 20xx
~ Emphasis in Corporate Communications ~
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CURRICULUM VITAE
CORESPONDENCE ADDRESSS
Nagric Niwara Parisad [N.N.P]
PlotNo.6, Room NO.16
MANOJ K SINGH Building No.12B [Sarita]
Santosh Nagar Goregaon [E] Mumbai .
Mobile No.+91-9930990209
Email – m_kumars12@yahoo.co.in
Objective:-
To reach at the optimum level of satisfaction in my chosen field of in HOTEL MANAGEMENT profession through my dedicated efforts. To integrate my skills in a team, to help the organization achieve its objectives.
Professional Qualification:-
? Three Years Hotel Management Diploma course done from National Institute of Hotel Management Dehradun in (2002 to 2005).
? Specialization course in the field of Food & Beverages (Production)
From Educational Institute of American Hotel and Lodging Association
(AH & LA)U.S.A.
Academic Qualification: -
H.S.C (Biology) Passed, From J.I.C.SOHANG, KUSHINAGAR (U.P) in 2001.
S.S C (Science) Passed, From J.I.C.SOHANG, KUSHINAGAR (U.P) in 1999.
Languages Known:-
HINDI, ENGLISH, WORKABLE KNOWLEDGE OF FRENCH
Industrial Training:-
? Duration 22 weeks (From 3rd November 2003 to 30th March 2004)
? Hotel Ashok (I.T.D.C) New Delhi. ( 5 Star deluxe hotel)
? Department: -
? Front Office, F&B Services, F&B Production and House Keeping
Responsibility of Asst. Restaurant Manager post.
• This person has overall responsibility for the organization and administration of particular food and beverage service area. These may include the lounges, floors, grill room, restaurant and possibly some of the private banqueting suites.
• It is the restaurant manager who sets the standard for service and is responsibility for any staff training that may have to be carried out or off the job.
• He may make out duty rotes, holiday list, and hours on and off duty so that all the service area, run efficiently and smoothly.
• Updating and compiling new wine list according to availability and customer needs.
• Compiling in liaison with the kitchen, menu for the various food service area and for special occasion.
• Holding regular, meeting with section heads to ensure all areas are working effectively, efficiently and well co-ordinate.
Achievements: -
? Worked successfully as Assit.Restaurant Manager in Bajaj Hotel Pvt.Ltd.
(Out of The Blue Restaurant its Italian and continental cuisine) Bandra Mumbai. (2 Feb, 2008 to till date 2009)
Its fine dines Restaurant.
? Worked successfully as Assit. Restaurant Manager in Banjara Hills Holiday Resorts Pune.(4 Star Resort Hotel its Indian and Chinese cuisine ) worked between 12April 2007to 10Jan.2008.
? Worked successfully as F & B EXECUTIVE POST in Erste Restaurant (Fine Dine Restaurant its conti, and Italian cuisine ) Pune. ( 01 Feb 2006 to 25 March 2007)
? Worked successfully as captain post job in Banjara Hills Holiday Resorts Pune. (4 Star Resort Hotel) worked between 12 April 2005 to 25 Jan.2006) its 4 star hotel.
? Worked successfully 18 weeks vocational trainee as Assit. Waiter in Land Mark Hotel Kanpur U.P (5 star hotel).
? Worked successfully 22 weeks Industrial Training in Hotel Ashoka (I.T.D.C)
New Delhi (5 star deluxe hotel).
PERSONAL DETAILS:-
Name : – Manoj K Singh
Date of Birth : - 10th Aug, 1985
Gender : - Male
Martial status : - Single
Nationality : – Indian
Passport No. : – E7533610
Father Name :- Mr. Ram Prasad Singh
Occupation : – Govt. Teacher
Hobbies : – Watching Movies & Chatting with people.
Permanent Address : – Vill – Gangitiker
Post – Kishundevpur
Dist – Kushinagar
(U.P) 274401
Date:
Place: MANOJ KUMAR SINGH
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