Therefore, these impressive word resume collection includes simple, basic, classic, creative, modern and professional curriculum vitae (CV), resume templates with an instant free download option. Follow these simple tips to surpass the expectations of employers with your resume. Restaurant Manager with 6+ years of experience managing a high-quality and fast-paced five-star restaurant. -required, Ensure that all management staff are aware of their responsibilities and duties, Ensure guest needs and guest expectations are met by providing an efficient and professional service, Liaise with Kitchen to ensure a consistently good standard of food quality, efficient profitability and creative presentation, Liaise with Purchasing to ensure prompt and efficient purchasing, issuing of supplies, stock control and inventory control, Promote the identity of the restaurant by building relations and a sense of personalized service towards guests, Ensure that all safety rules, emergency procedures and fire prevention regulations are enforced by employees, Assist in the preparation of the department Sales and Marketing plans, Ensure the correct scheduling of employees to maintain standard of service, 3+ years in a related restaurant setting with emphasis in operations, management or office administration, Computer proficiency (MS Word, MS Excel, MS PowerPoint & Outlook), Excellent communications skills both written and verbal, Assist the General Manager/Director of Concessions with the restaurant operations to include duties such as booking, selecting and costing menu items, pricing, equipment rental, clerical responsibilities and general office duties, Supervise the preparation and service of food and refreshments, as well as clean-up, Directly supervise employees with responsibility for hiring, discipline, performance reviews and initiating pay increases, Ideal candidates will possess a Bachelor's degree, Ability to manage in a fast-paced and diverse environment with focus on client and customer service is required, Previous management experience in within a convention center or sports venue is strongly preferred, Daily management of F&B Service Personnel, Assist Sales Director with banquet and event execution, Inspects and assists with banquet/event set-up and breakdown of tables, decorations, equipment, serving areas, and related activities in an accurate and timely manner, Ensure satisfaction by communicating with the members and /or client throughout the event regarding any changes, substitutions or special requests; assisting banquet staff throughout the event as needed (refilling drinks, delivering food, bussing tables, etc. Notify Engineering immediately of any maintenance and repair needs, Promote teamwork and quality service through daily communication and coordination with other departments. Restaurant Manager Resume (Text Format) Make sure you choose the right resume format to suit your unique experience and life situation. May require knowledge of policies and procedures and the ability to determine course of action based on these guidelines. 4. ), Demonstrates service attributes in accordance with industry expectations and company standards including, Preferably graduate of Hotel and Restaurant Management, Analyze food and beverage statistics through point of sale system, Effectively manage the restaurant by ensuring that implementation of standards as detailed in the departmental standards and procedures manual are adhered to, Encourage and motivate staff to provide optimum service during all shifts, Perform hands-on operational work and lead by example, Share recommendations and guest comments to Chef and Food and Beverage Manager to reflect current customer profile, Anticipate market changes and review operations when necessary, Manage customer database and utilize effectively, Diploma in Hotel Management or Food and Beverage, At least 4 years of related experience including supervisory experience, Able to work in all areas of Food & Beverage, primarily Bar & Restaurant, Stong food & drink background in a supervisory or management role, Commitment to delivering exeptional levels of customer service, Ability to effectively and efficiently move around the dining room area, Knowledge of various positions within the restaurant, e.g., host/hostess, dining room attendant, waitperson, etc, Ability to link scheduling to customer flow, Ability to monitor and control cash flow and security of assets, Knowledge of service, service etiquette, and standard service practices for full-service restaurants, Must be able to obtain all necessary licenses; including gaming, Knowledge of standard safety and sanitation practices for food and beverage service, Drive the management of all outlets to maximise revenue, Assist in departmental forecasting and deliver on financial targets, Implement all operational standards of procedures, supported with on the job training, In conjunction with the Sales & Marketing Department develop promotional campaigns for outlets, Ensure and promote high standard of WPH&S in all outlets, Deliver a quality guest experience and food and beverage product, Lead, develop & mentor a small team in F&B service and knowledge, Strong F&B background with a minimum of 2 years of industry experience in fast paced Restaurants/Hotel environment, Some experience working in a high volume Conference department, High level of organizational skills and ability to work under pressure, Commitment to exceeding customer expectations and requests, Proven ability to support, inspire and mentor our food and beverage team, Flexible working hours including the ability to work weekends, public holidays, morning and night shifts, Responsible for assisting daily operations and overall business objectives in the Restaurant/Foundation Room, Ensure comfortable atmosphere in rooms (lighting, temperature, music volume, cleanliness-line of sight), Conduct daily pre-shift in an upbeat and motivational manner, Direct interaction with trainers/Blues Buster and trainees, Ensure that service is up to HOB standards, Responsible for bank and adherence to HOB cash handling policy, Assist other employees and departments as needed, Assist in the counting/inputting of inventories, Monitor the labor cost of the shift, paying close attention to overtime, Provide guidance in executing outstanding guest service while following the House of Blues implemented Steps of Service, Conducts performance counseling and ensures discipline procedures follow all HOB guidelines, Recruitment and Training of hourly staff members, Develop strategies to generate/enhance revenue, 3 years supervisory experience in high volume restaurant/music hall environment, Actively participates as a member of the management team, Sets excellent guest service and work examples, Minimum of 2 years of previous polished casual or fine dining experience, Ensures compliance with operational standards, company policies, federal/state/local laws, and ordinances, 2+ years of prior restaurant management experience, Enforces safety and sanitary practices and maintenance for the entire restaurant, Some college level course work or degree a plus, Excellent communication, both written and spoken, Must be extremely flexible and have the ability to manage multiple projects with strong attention to detail, Must exhibit the highest level of professionalism in dealing with sensitive and confidential information, Must be is self-motivated, results driven, able to handle multiple tasks in a time sensitive environment, flexible, willingness to understand the business, and possesses proven organizational and critical thinking skills, Evolves working methods in line with brand philosophy, Develops team spirit and motivation by creating a good working atmosphere, Carries out annual performance appraisals on managers under his/her responsibility, sets targets and ensures, Maintains records of team member performance and dining room food and labor costs, Schedules periodic team member meetings in order to update and ensure correct execution of restaurant policies and procedures, Works with senior management to develop and implement new service policies as required, Assists in the development of marketing plans to obtain long and short-term goals, Develops operational budgets, forecasts and capital exenditure plans, Reviews Shopper Brand Outlook Survey Reports with team members and management to learn how to develop a strategy to increase positive ratings, Manages the Food and Beverage team to include efficient staffing, team member development and training, performance management and policy enforcement, Five years food service management experience as a restaurant manager or assistant restaurant manager in a high volume restaurant. Conduct training for all current and new associates, Work closely with General Manager in all aspects of day to day activities, Achieve budgeted revenues, control expenses and labor costs, and maximize profitability within all areas of the food and beverage outlet(s), Ensure that all restaurant equipment (coffee and soda machines, registers, etc.) Organize and conduct pre-shift and monthly departmental meetings communicating pertinent information to the staff, such as house count and menu changes. Today we present you the most popular collection of Microsoft word resume templates. My value was demonstrated after training the entire opening staff in preparation for the restaurant’s grand opening. • Describe six to eight skills in a few words or short phrases without periods at the end, • Format the skills section using bullet points so that it is easy to read, • Prioritize the most relevant skills for a restaurant manager position. This format is geared towards emphasizing work history by providing a detailed list of responsibilities in each role you have held, starting with your most recent job. Responsible to alter production and employee needs with the varying daily business volume, Plan for and ensure that all food service personnel, facilities and materials are in complete readiness for operation, Maintain food and supplies stock and complete physical inventories as required, Manage and monitor all direct operating expenses for the restaurant(s) of responsibility, Trains and develops staff in accordance with Hospitality First Service program, Assist with the evaluation of the a la Carte Service staff, Ensures that all a la Carte Service staff are well-groomed and in proper uniform (including name tags), Serves as a liaison between Servers and other staff members, Must be fully trained and certified as both an a la Carte and Banquet Server, Checks on the schedule of table reservations, takes reservations and greets/seats Members and Guests, Assures that all side work is accomplished and that all cleaning of equipment and storage areas is completed according to the established schedule, Assures correct appearance, cleanliness and safety of dining room areas, equipment and fixtures, Checks the maintenance of all equipment in the dining room and reports and monitors deficiencies and maintenance concerns, Maintains an inventory (an ensures proper storage of dining room items including China, Glass & Silverware as well as coffee pots, water pitchers, salt and pepper holders, sugar bowls and linen, Develops and updates the Club’s policy and procedure manual, Handles Member and Guest complaints utilizing the Club's Service Recovery Program, Assumes closing or Manager on Duty (MOD) responsibilities when assigned, Ensures that all charges are billed correctly and forwarded to the Accounting department for billing, Encourages teamwork and cooperation among all service personnel and Service Captains, 3 years of multi-unit full-service restaurant or high-end retail food management experience, Ability to manage restaurant operations independently, Experience in a fine dining establishment along with experience supervising and training both front and back of house staff, Bachelor's degree and formal culinary training through associate degree or an equivalent apprenticeship program is desired, The ability to work independently with professionalism while maintaining a focus on quality, The ability to understand and positively impact P&L statements, food costs, inventory control, and safety, Food Manager Certification required or completion of this certificate within first six months of employment, Manage the schedules in accordance to resident census and budgets, Communicate resident and guest food order accurately in order to avoid food waste, Manage the budget for such items as table linen, table setting supplies, uniforms, payroll and special events, Assist the Director of Culinary Services and Chef in the planning and development of menus based on resident likes and dislikes, Ensure that safety and security procedures are followed, May perform other duties as assigned or requested, High School Diploma or General Education Degree (GED) required along with two (2) years of experience in front of the house supervision, College or culinary institute degree preferred, Able to carry a tray with at least six (6) meals and/or beverages at any given time, Work closely with Director of Culinary Service and Executive Director to keep residents satisfied with food, service, and dining programs, Review the daily menu with residents and staff, Orient new residents to menus, dining room hours, and dress code for dining venue, Solve issues before they become problems or complaints, Assist with room service delivery according to company policy, Document and report resident attendance are for meals, Train and uphold Quality Enhancement standards at all times, Create dining staff cleaning schedules and task lists and hold staff accountable for completion of cleaning duties and tasks, Ensure that staff handles dishes, silverware, glassware according to company guidelines and serve safe guidelines, Maintain dining room in a clean, crisp, upbeat atmosphere at all times, Visually confirm that all tables are set according to Atria Standards, Ensure that dining room floors are clean and receive regular maintenance (sweeps and mops as necessary), Ensure that trash/refuse containers are emptied and kept clean, Ensure that beverage equipment, ice cream freezer, wait staff refrigeration, food, and supply storage areas are kept clean and in good working condition, Verbally and visually confirms resident satisfaction through out meals, Ensure that the dining room side work is completed prior to the end of each shift, Hold staff accountable to maintain café and hospitality stations according to Atria Standards, Supervise the activities of dining room and employees engaged in providing professional and courteous service to our guests, Under the assistance of the F&B Manager and the Outlet Chef /Executive Chef coordinate the preparation of the menus and annual budget and work to achieve the budget by monitoring and controlling the departmental operations, considering revenue and expenditure, Review and plan in conjunction with the Food & Beverage Manager regarding displays, promotions, menu ideas and input, Set goals for the restaurant and assist in the budgetary process, Manage personnel related topics which will include grievance procedures, staff appraisals and misconduct procedures, with the support of the Human Resources Department, Ensure that delegated administration duties are completed. 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