Do you need the best Restaurant General Manager resume? The next step in your journey to becoming a Restaurant Manager is to use this resume sample as a guide for crafting the perfect resume. in order to develop attitudes of cooperation, enthusiasm and professionalism, Complete, approve, submit and maintain files on all internal records and reports as required by law and company policy, Train and develop the capabilities of Assistant Managers and Manager Trainees in the areas of management skills and technical knowledge in order to provide for growth, Maintain a safe work environment for all employees and customers, Monitoring all restaurant operations and conditions to ensure quality of food and customer service, Communicating with vendors about the delivery of supplies and restaurant equipment repairs, Implementing and executing appropriate financial controls such as petty cash, profit and loss statements, daily deposits, CEMS, payroll, NOI reports, budget books and EOD reports to ensure that there is proper accountability for funds, Handling and resolving customer complaints efficiently to ensure a high level of customer satisfaction, Conducting timely performance evaluations, handling grievances, taking disciplinary actions and counseling employees to develop enthusiastic, professional and cooperative attitudes, Completing, approving, submitting and maintaining internal records and reports as required, Maintaining a safe environment for all employees and customers, High school diploma or GED; College degree, a plus, Minimum 2 years of management experience; food service/restaurant experience, preferred, Ability to lead and manage one or more Assistant Manager(s) and 25 – 50 hourly crew members, Excellent employee training and development abilities, Ability to satisfactorily complete REAP Training Program, Willingness to submit to and pass a background check and drug screening test, Proficiency with POS cash register system, kitchen order screens, ReMACS and Microsoft Office Suite, preferred, Provides leadership and guidance to all front and back of the house operations, ensuring excellence in guest service and satisfaction, Manage shifts which includes: daily decision making, scheduling, and planning while ensuring consistency in the delivery of high quality food and service, Motivates employees and utilizes leadership skills through ongoing training, development, and follow up, Inspects establishment and observes workers and guests to ensure compliance with occupational, health, safety standards, and liquor regulations, Oversee all financial and personnel related administrative duties, and ensuring all is completed accurately, on time, and in accordance with company policies and procedures, Supervises the overall efficiency of dining room and cafe operations/experience through effective supervision, Supervises, schedules, evaluates, trains, hires, disciplines and develops all restaurant staff, cafe staff, and supervisors, Maintains effective communication with all staff, residents and guests, Supervises organization and sanitation of restaurant, kitchen, storage areas and loading dock, Shows professional knowledge, proficiency and initiative in achieving goals and meeting standards, College courses in restaurant management, dietetics or nutrition preferred, Oversees a staff of approximately 25 associates with the support of a Director of Food & Beverage and 2 supervisors, Maintains food | beverage standards and a consistent guest experience as documented by Medallia and ability to execute all Omni Hotels facility standards and guidelines, To ensure a smooth, efficient, and economic operation in Outlets. Il Restaurant Manager è il responsabile di un ristorante, ovvero della gestione di un'attività di ristorazione in tutti i suoi aspetti: dal personale alla gestione economica, dalla creazione del menù al rapporto con i fornitori, dalle strategie di marketing alla cura del contatto con i clienti. Hotel manager, F&B manager, Restaurant manager, Gestore, General manager. The CV is headed with an eye-catching profile which encourages readers to delve deeper into the CV by summarising all of the candidate’s high level skills and knowledge. Industry: a general manager in a hotel and a general manager of a convenience store chain have something in common, but are different at large. Dati candidato. Must have previous supervisory and budget administration experience, Ensure that applicable health and safety procedures and regulations are followed, Monitor food and service to ensure that appropriate quality standards are maintained, Responsible for the maintenance of the wine list, from ordering wine, and printing of the wine list to ensure it is kept up to date, Manage the reservation system ensuring proper flow of covers in the restaurant to maximize seating without compromising the guest experience, Timely completion of all paperwork (reports, forms, schedules, budgets, transfers, new hire paperwork, etc.) To plan, direct and coordinate the operations within your location. Restaurant Manager with 6+ years of experience managing a high-quality and fast-paced five-star restaurant. in accordance with Vail Resorts standards, Adhere to all Vail Resorts cash handling procedures, Uphold all Utah liquor laws and policies set forth by Vail Resorts, Minimum 1 year fine dining management experience required, Minimum 3 years of food and beverage experience – required, Minimum 1 year of management experience - required, Minimum 1 year fine dining management experience- required, Ability to communicate professionally with staff and guests, MS Office and PeopleSoft proficiency is a plus, TIPS and ServSafe Certification - preferred, High level of knowledge of wines - preferred, Ability to work nights, weekends, and holidays - required, Provide own slip-resistant shoes in accordance with Vail policy - required, Be proficient and work all areas of the Café including preparing food, meeting, greeting, and serving customers, Manage all front of the house and back of the house operations, Meet the nutritional and replenishment needs of the club members in a friendly and courteous manner, Manage weekly inventory systems, maintain Profit and Loss statements, budgets, and cost controls in regard to food, beverage and labor goals, Manage the leadership and performance excellence of the team by recruiting, hiring, training, modeling, developing, and assessing all team members to ensure continuous growth, Previous restaurant experience with fast casual or full service experience required, 1-2 years management and leadership experience managing multiple responsibilities, Employee relations/development experience necessary, Experience driving operations and financial performance, OSHA and Health Department experience preferred, Comfortable with working a minimum of 50 hours per week on a rotating schedule, Provides services that are above and beyond for customer satisfaction and retention, Empowers employees to provide excellent customer service, Manages service delivery in outlets to ensure excellent service from point of entry to departure (e.g., greeting from hostess, speed of order taking and food and beverage delivery, fulfillment of special requests, collection of payment & invitation to return), Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement, Promote restaurant business and continually increase database contacts, Instruct staff in on-going training to uphold service standards, Coordinate menu sponsorship deals and menu product placement, Two to three years experience in overall Food and Beverage operation as well as senior F&B management experience, Must have knowledge of Food and Beverage preparation techniques, health department rules and regulations, liquor laws and regulations bar operation, Move, lift, carry, push, pull, and place objects weighing less than or equal to 10 kg without assistance, Requires manual ability to use, carry, and operate all necessary equipment, Maintain positive customer relations by ensuring efficient, quality service and products, Determine quantities of related products required; purchase products on behalf of the company, receive merchandise, verifying receiving slips and forwarding invoices; verify inventory, following established company guidelines; ensure product quality; control costs, Bachelor's Degree from a 4 year college or university and/or course certification from an accredited Culinary Institute, At least 7 year of management experience in Food & Beverage, At least 5 years of experience in the hospitality industry and previous experience in scheduling and staffing, At least 4 years of service experience in a similar setting, At least 1 year of Food & Beverage management experience in a similar setting, Working knowledge of all beverage and wine products, service, menu items and equipment used to perform these duties, Effective listening abilities and ability to make strong judgment calls, Provide guidance to the management team to achieve a consistent culture that represents our brand appropriately, Create a positive teaching environment encouraging the team to take ownership of the guest experience, learn every day and aspire to do better each day, Coach, mentor and train the team in accordance with our Standards, Steps of Service and Food & Beverage specifications, Schedule Labor and Control COGS proactively to ensure the best experience for our guests and associates while being fiscally responsible, Manage the operations as required to ensure compliance with SOPs, safety regulations and federal, state and local regulations to ensure an optimal level of service, quality and hospitality are provided to the guest(s), 3-5 years of management experience in a stand-alone restaurant or luxury hotel environment, Manages and provides leadership to the F&B team, Works closely with the F&B buyer to ensure proper cost control and quality product, Resolving guest concerns through service recovery and working collaboratively with fellow leaders and colleagues, to implement change when necessary, Provide communication within the department that is consistent and thorough, Managing the recruitment, training and development of colleagues, with a strong focus on engagement, productivity, health & safety and elevated guest experience, Foster a coaching culture that encourages colleagues to achieve personal and professional success, In collaboration with the Restaurant General Manager, develop and implement a strategic plan for the Restaurant, Minimum 3 years’ experience as an Assistant F&B Manager or strong experience as an F&B Supervisor or equivalent, Multi-portfolio and free standing restaurant experience is an asset. Key Restaurant Manager Skills Restaurant General Manager Resume Examples — Free to Try Today … general manager CV sample, responsible for daily operations and … to assure proper accountability of company funds, Implement appropriate restaurant level financial controls to assure that supplies are ordered as needed; materials received are of good quality and in the proper quantity and that proper accountability for supplies is maintained, Receive and resolve customer complaints in a tactful manner in order to maintain customer satisfaction, Appraise performance of subordinates to assure that job performance is appropriately recognized, Prepare projections of future sales and expenses in order to establish realistic yet challenging profit objectives, Exercise sound managerial judgment and decision-making pertaining to all employee relations and personnel actions (i.e., timely performance evaluations, grievance handling, disciplinary actions, employee counseling, etc.) Candidato cod. Organize and conduct pre-shift and monthly departmental meetings communicating pertinent information to the staff, such as house count and menu changes. Our restaurant manager resume sample can show you how to write a compelling summary. This includes the development of decision-making skills, performance management techniques, function planning ability, process mapping and analysis, and sense of urgency and ownership, To ensure effective working relationships and clear communication are maintained with all colleagues and leaders in the restaurant and other departments, To develop and administer the departmental Employee Engagement Survey Action Plan, To critically assess procedures, policies, and methods of operation and alter them where necessary, To ensure the financial success of the department by monitoring productivities, revenues and costs. The Restaurant General Manager is responsible for finding suitable staff and training them, keeping a record of all income and expenses, and working with kitchen staff to develop a menu. While that trait will be apparent in a job interview or shadowing day, it is much harder to convey on paper in a resume. Restaurant General Manager jobs. Restaurant Manager Resume Example + Salaries, Writing tips and Information Being a restaurant manager requires business as well as creative skills. Hold monthly meetings with staff, Communicate important information at the beginning or end of each shift to ensure staff is prepared to handle situations, hotel groups, VIP amenities are properly and timely delivered as requested, etc, Responsible for creating the weekly restaurant Forecast, Maximizes Restaurant’s department profitability through proper forecasting and staffing; implement effective controls of food, beverage, and labor costs and monitors the budget to ensure efficient operations, including achieving budgeted revenue and labor expenses, Monitor food and beverage inventories. He or she is responsible to manage the chefs, kitchen staff, cashiers, waiters, bartenders, counter attendants, housekeeping, etc.Thus, this job profile is one of the most responsible profiles and requires relevant qualification, skills and experience. 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