General Restaurant Manager Resume

GENERAL RESTAURANT MANAGER

Dedicated and results-oriented Manager with a history of proven success in high-volume, fast-paced restaurant, café, and retail operations. Skilled in turnaround management. Well-respected leader, able to train and develop responsive teams. Reputation for strong organizational and interpersonal skills. ServSafe certified.

KEY SKILL AREAS

* Revenue Growth
* Profit & Loss Accountability
* Inventory & Cost Containment
* Team Building & Motivation
* Reversing Negative Operational Trends
* Strategic Planning & Implementation
* Coaching & Mentoring
* Time Management
* Management Training
* Process Improvements
* Regulatory Compliance
* Computer Applications

PROFESSIONAL EMPLOYMENT

GENERAL MANAGER, ABC Restaurant, Miami, FL, 20xx to 20xx

Managed all daily operations of this full-service, casual-theme restaurant. Controlled beverage, food, and labor costs. Supervised four Assistant Managers and a staff of 50. Charged with full P&L responsibility. Managed forecasting, production, and scheduling. Hired and developed managers. Directed all local marketing efforts.

GENERAL MANAGER, BCD Rib Joint, Miami, FL, 20xx to 20xx

Directed the day-to-day restaurant operations; controlled budget, labor, and costs. Maintained an outstanding sales product mix while forecasting sales trends for successful operations. Oversaw food and beverage orders following guidelines and forecasts. Managed development and performance quality for a staff of over 50 employees. Coordinated scheduling within all departments.

* Consistently ranked in the top five for highest featured item sales of all Tony Roma’s nationwide.

* Increased sales consistently over eight years at an average of 15% per year.

* Reduced food and beverage costs through effective supervision and inventory control; resulted in increased profit margin.

* Ensured a high level of satisfaction by delivering personal attention to customers to generate repeat clientele.

ASSISTANT GENERAL MANAGER, CDE Bar & Grille, Miami, FL, 20xx to 20xx

Managed the on-time start-up of this restaurant and bar with a $50,000 budget. Oversaw operations for a $300,000 business serving 500 customers. Directed shifts, corporate reports, quality control, staffing, inventory, and profit and loss analysis. Promoted the opening through a nearby hotel. Developed print ads for newspapers and flyers to build a presence and create interest across the community.

* Cultivated a customer-centric operation and energized staff to ensure top customer satisfaction rate. Maintained turnover rates of less than 10%. Streamlined operations and increased customer ticket times by splitting worker stations.

* Motivated staff through daily meetings, employee contests, and performance monitoring.

* Realized sales of $30,000 to $60,000 monthly.

* Designed food and beverage menus that captured attention and a loyal customer base.

EDUCATION

Bachelor Degree in Hospitality and Management, 20xx
XYZ University, Miami, FL, 20xx

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