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YOUR NAME
123 Any Street
*
Any Town, USA 55555 *
(555) 555-5555 *
123email@anyprovider.com
GENERAL MANAGER
- RESTAURANT / FOOD SERVICE MANAGEMENT
Customer Relations
·
Restaurant Maintenance and
Repair ·
Inventory Management
·
Team Management
·
Financial accountability
while ensuring the promotion and growth of business.
PROFESSIONAL EXPERIENCE
Company, Town, XX
Date - Present
General Manager
-
Manage front house/back house
restaurant operations for this high volume restaurant.
-
Direct efficient guest
flow through participative shift management,
scheduling a full working staff of up to fifty crew
members including servers, bus persons, hosts/hostesses
and bartenders.
-
Oversee employee relations
encompassing staff recruitment, training and performance
evaluation
-
Prepare and distribute
payroll for up to 90 employees.
-
Handle weekly inventory
and vendor relations to ensure the timely and
cost-effective purchasing of food, beverages, liquor,
beer and small wares.
-
Effectively lead and
motivate employees through implementation of in-house
training and incentive plans, resulting in increased
productivity levels and employee satisfaction.
-
Prepare and track sales
budgets, consistently meeting a weekly sales volume of
$75,000.
-
Hold P&L accountability;
manage sales analysis, forecasting, and reporting
activities.
-
Report directly to Corporate, and
communicate with five regional area locations.
-
Ensure the integrity of
restaurant operations through excellence in customer
relations.
-
Participate in Menu
Planning Committee meetings to collaborate on the
development of new standardized menu, contributing to
item, pricing and design changes.
-
Attract, retain, and
promote new business through proactive community service
efforts
Company, Town, XX
Date - Date
Restaurant Manager
- Managed total
restaurant operations in areas of staff management,
customer relations, vendor relations, budgets, inventory
control, and purchasing of food, beverages and small
wares.
- Supervised all aspects
of in-house banquet planning, bookings and payment for
up to 80 guests.
- Recruited, trained and
scheduled a full working staff of up to forty-five crew
members.
- Streamlined
controllable spending in an on-going effort to meet
weekly overhead expenditures.
- Posted to General
Ledger, processed weekly payroll, and prepared weekly
sales reports.
- Appointed as OSHA
Safety Committee Chairperson; selected area safety
managers.
- Promoted new business
through participation in community events.
Company, Town, XX
Date - Date
General Manager
- Managed the overall
performance of food service facility and kitchen operations.
- Directed the recruitment,
interviewing, hiring, training, motivation and evaluation of
crews.
- Oversaw the quality of
recipes, service standards, and sanitation practices.
- Controlled fiscal aspects
of business operations and met financial
goals.
- Coordinated work schedules, ordered food
and supplies, and developed restaurant team.
- Supervised the
preventative maintenance and upkeep of equipment, facility,
and grounds.
- Ensured a safe workplace
and pleasant customer service experience.
- Maintained customer
relations and coordinated promotions to drive new.
EDUCATION
College, Town, XX
Degree Name, Major, Date
College, Town, XX
Degree Name, Major, Date
COMPUTER SKILLS
MS Word, Excel and
PowerPoint
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