RESTAURANT / CATERING MANAGEMENT
Talented, creative restaurant management professional with 20 years of experience seeking to join a well-established restaurant to manage all aspects of Front of House / Back of House operations and catering services. Expertise includes a proven ability to drive increased
patron attendance, PR / reputation enhancement, wine and menu planning, staff hiring and supervision, purchasing, vendor relations, inventory control, budget control and compliance.
PROFESSIONAL EXPERIENCE
YOUR RESTAURANT, Town, US
date to present
RESTAURANT MANAGING OWNER
* Hold full responsibility for all aspects of daily front/back-end business operations.
* Serve an estimated 650 customers per day, providing a broad range of services that include off-premise catering, take-out orders and sit-down lunches and dinners.
* Oversee lunch and dinner menu planning reflecting daily specials and seasonal changes, including Italian dishes, hot and cold platters, vegetables, pasta and garden salads.
* Manage eighteen FOH / BOH staff members, including prep-cooks, waitresses, cashier and dishwasher in areas of customer service, food preparation/portion control, food storage/disposal.
* Control all financial reporting activities and accountant relations.
* Handle inventory, cost control and purchasing of all dry goods, meat, poultry, seafood, salads, sauces, and oils, as well as soda and alcoholic beverages.
* Collaborate with kitchen staff on new recipe development and quality control standards.
* Interface with Board of Health inspectors to ensure full compliance and licensing.
* Establish and maintain customer relations with a highly diverse population.
* Promote new business by way of local advertising and networking efforts.
EDUCATION
Local College, Any Town
Bachelor of Science in Food Service Management
COMPUTER SKILLS
MS Word, Menu Planning, POS
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