Restaurant Manager Resume Examples
Years of Experience
111 Here Avenue, Somewhere, PA 12345
High-energy restaurant manager with exceptional customer service skills and the desire to deliver an out-of-this-world dining experience. Training expert with experience in reducing turnover and improving customer satisfaction while also building new revenue streams through consistent upselling techniques.
- Budgeting expertise
- Experience serving and training exceptional servers for the dining room
- Highly organized and familiar with restaurant ordering software
- Savvy marketer and strategist
- Strong communication skills with a diverse group
- Tactful and diplomatic customer service
Associate Degree in Restaurant Management, 3.7 GPA
Walnut Hill College, Philadelphia, PA, August 2015 – June 2019
- Collaborated with culinary arts instructors and local businesses to create a student-work program offering affordable catering in the local area in return for college credit.
- By graduation, the program awarded 400+ instructional hours and earned the college more than $7,000 in addition to student earnings.
Bar Manager, Family Restaurant, Philadelphia, PA
January 2018 – Present
- Collaborated with chefs and bartenders to design signature cocktails and food pairing suggestions that increased bar revenue by 25% within three months
- Created a customer service training program for bartenders that boosted customer satisfaction ratings from 85% to 96%
- Reorganized bar layout to improve efficiency, reducing customer wait times by 15%
Server, Pancakes House, Philadelphia, PA
September 2015 – January 2018
- Served more than 50 tables per day with tact and efficiency
- Worked with the greeting and serving staff to create a collaborative environment where all servers assist with any table
- Generated customer satisfaction ratings of 98% in the assigned section and improved revenue through the use of upselling and special menu programs
222 There Street, Nowhere, PA, 98765
Experienced restaurant manager with a focus on high-density venues and streamlining processes. Organized and efficient professional with three years of practice supervising wait staff, de-escalating customer complaints and reducing staff turnover. Expert user of restaurant management software like TouchBistro and Toast POS.
- Demonstrated skill at training and retaining staff members
- Exceptional communicator with both staff and the public
- Knowledgeable about menu design with regards to profit margins and menu specials
- Savvy marketer with experience working on social media and with rewards programs
Bachelor’s in Food Service Management, 3.69 GPA
Penn State University, State College, PA, August 2013 – June 2017
- Created a volunteer organization that reduced kitchen waste by transporting soon-to-expire foods and raw ingredients to local food pantries and soup kitchens
- Averaged donations of more than 300 pounds of food per week, feeding 250 hungry locals
Front of House Manager, Fine Dining Foods, Scranton, PA
October 2017 – Present
- Supervise front of house staff including servers, host/hostess, bartenders and cleaning to ensure the restaurant is clean and well-presented for customers
- Hired and trained 30+ staff members on fine dining service expectations, food and beverage experience and health and safety compliance
- Added a featured food and beverage program that resulted in a 15% revenue increase in the first month
Leader Server, Big Steak House, Scranton, PA
August 2013 – September 2017
- Greeted and served 25+ tables daily, paying attention to details and providing excellent service earning customer satisfaction ratings of 98%
- Attended all voluntary tasting opportunities to better learn the menu and developed the ability to make more targeted food recommendations, increasing average ticket revenue by 9%
- Handled all customer complaints with tact and diplomacy, swiftly resolving any issues
333 Upwards Avenue, Washington D.C. 12345
Restaurant Manager with 9 years of experience building brands, reducing staff turnover and developing revenue streams to improve the bottom line. Savvy marketer with proven ability to design and implement customer retention strategies. Knowledgeable about health and safety regulations, compliance and restaurant best practices.
Restaurant Manager, Culinary Cafe, Washington D.C.
May 2015 – Present
- Assisted in the planning and design of the front and kitchen of the restaurant prior to the Grand Re-Opening
- Increased seating by 20% while staying within all local regulations and guidelines for restaurant operations
- Spearheaded a marketing campaign that led to six months of sold-out reservations and a revenue increase of 68% during that time
Assistant Manager, Faster Food Restaurant, Alexandria, VA
October 2010-April 2015
- Performed multiple daily walk-throughs to ensure the restaurant dining area met corporate guidelines for cleanliness and table turnover
- Organized the schedule for 15+ employees on the evening shift, successfully reducing turnover with more flexible time off and the implementation of a bidding system for shifts
- Reduced costs by 8% by instituting stricter controls on overtime and reducing inventory waste
Bachelor of Business Management, 3.78 GPA
University of Richmond, Richmond, VA, August 2006-June 2010
- Budget adherence
- Organized and self-motivated
- Restaurant software skills (list specific software experience)
- Strong leadership skills
- Training and compliance
444 Downtown Way, Location, VA, 56789
Highly motivated Restaurant Manager with more than 12 years of experience in all logistical and operational activities related to the food and beverage industry. Reduced staff turnover to below 26%, significantly improving on the industry average of 100%, annually. Finance background that includes knowledge of cost control mechanisms and inventory tracking that resulted in 12% savings.
Restaurant Manager, Big Bistro, Bent Mountain, VA
- Brought labor cost in line with the budget of 14% of net revenue within a month by implementing new scheduling procedures, creating a net savings of 11%
- Collaborated with several stakeholders to generate a 15% increase in profitability through improved customer service practices
- Designed a comprehensive training program for all customer-facing employees, ultimately increasing employee retention by 32% using coaching and engagement initiatives
Assistant Manager, Quick Chicken, Virginia Beach, VA
February 2006-March 2010
- Trained staff of 45+ on customer service and health and safety best practices, improving customer satisfaction by 13%
- Collaborated with drive-through staff to reduce time at the window by 11 seconds with streamlined efficiency practices using a Lean management model
- Increased revenue through the use of social media and app-based loyalty programs by $500,000, annually
Master of Management, 3.91 GPA
Wake Forest University, Winston-Salem, NC, August 2008-June 2010
Bachelor of Hospitality and Tourism, 3.77 GPA
Virginia Tech, Falls Church, VA, August 2003-June 2007
- Excellent communication skills
- Highly organized
- Marketing strategist
ServSafe Manager Certified, 2015
Common Key Skills and Action Verbs for Restaurant Manager Resumes
Hiring managers and restaurant owners get inundated with applications, making it more important than ever to create a resume that stands out in a good way. The first step to creating a great resume is often highlighting the right set of key skills and action words. Applicant Tracking Systems (ATS) often automate the process of sorting resumes, presenting only the best-matched to the person making interview decisions. As a restaurant manager, here are some of the skills and verbs to include on your resume, organically and in relation to your work experience.
|Key Skills & Proficiencies:|
|Back of house||Customer service|
|Cost control||Culinary arts|
|Front of house||Full-service|
Tips for Writing a Better Restaurant Manager Resume
Focus on soft skills
All restaurant managers must be capable of filling out financial documents, staying in budget, controlling costs and using a variety of software applications, but it is soft skills that often seal the deal. The hospitality industry, which includes food service, often depends on the ability to de-escalate situations, avoid communication errors and promote a sense of well-being for customers. Highlighting your ability to effectively build teams and interact with a diverse group is crucial.
Pro tip: Include descriptions of your work environment that clearly indicate your skills in each area.
Supervised front of house staff
Improved customer satisfaction and reduced table wait times
Describe your experience by the numbers
Taking on the responsibilities of a restaurant manager at a fast food location is markedly different from a similar role in a fine dining establishment. By giving a hiring manager deeper insight into the environments you are used to working in, you can create a stronger resume. Answer questions like “how much” and “how many” to offer a look behind the scenes. Some questions to answer might be:
- How many tabletops were in the restaurant?
- How much revenue did you do per day?
- How many servers made up your waitstaff?
Front of house manager
Implemented a new loyalty program
How to Align Your Resume With the Job Description
Finding the right fit for a position is no easy task, and hiring managers often have a mountain of resumes to scan. Making your resume a candidate for the shortlist often means highlighting the skills most valuable to the company. If you can include the right mix of skills and experience, you are much more likely to land an interview.
So, which skills should you focus on when customizing your resume? Start with a look at the job description. Hiring managers often include all of the skills and experience desired right in the post. Take a moment to pull out items listed near the top and anything that garners more than one mention. If something is listed twice, it is likely a deal-breaker for the hiring manager. Once you have a list generated from the job description, read through your resume and find ways to demonstrate those skills. Use language that shows your abilities rather than just stating that you have them. Here is a good example of ways to incorporate the priorities listed in posting without resorting to copy/paste.
Example Restaurant Manager Job Description
Chinese Express is a world-leader in fast-casual Asian dining. With a focus and passion for providing exceptional service and authentic cuisine, Chinese Express also offers industry-leading compensation packages and training programs. Put your people skills to work developing a great team of future leaders and develop your operational knowledge and kitchen management experience. This position requires a range of experiences that include financial reporting, customer service and leadership skills.
- Develop, train and coach a solid team devoted to excellence for your restaurant
- Maintain exceptional food quality and customer service standards while also implementing strong marketing tactics
- Understand and adjust to reports on sales growth, cost management and profit
- Ensure all food served meets safety standards
- Keep product inventory available while minimizing waste
- Prepare all menu entrees at the highest possible level of quality
- Keep the restaurant location clean and safe, obeying all policies and procedures
- High school diploma required; associate degree preferred
- Minimum of 2 years of operations experience required
- Must take and pass annual cooking test
- Some flexibility in scheduling and location is required — may travel up to 50 miles depending on location
- ServSafe certification required
- Position requires the ability to life up to 50 pounds, bend and reach
This job description mentions that the best-qualified candidates have experience or skills in the following areas:
- Hiring/Staff development
- Financial planning (Revenue reports, cost controls, etc.)
- Food safety
- Inventory management
Now, using the list pulled from the job description, apply the information to your resume. Here is an example:
Restaurant Manager Work Experience Example
Restaurant Manager, Sandwich Stop, Canton, OH
- Hired a staff of 30+ and provided individual training that reduced turnover by 40% while also improving food safety standards
- Instituted inventory management protocols that increased net revenue by 9%
- Ensured location met and exceeded all operational goals for sanitation, safety and customer satisfaction