Restaurant Manager Resume

by CareerPRO Resume & Writing Center

2252 N. Main Street, Phoenix, AZ 85000
Home: 480/555-0000, [email protected]



A dynamic, results-oriented Restaurant Manager offering focused leadership to drive sales and profitability in highly competitive markets.

Consistently achieve performance goals through enthusiasm, tenacity and initiative, which complement knowledge / expertise in

  • Team Building / Staff Training
  • Purchasing / Inventory Management
  • Quality Assurance / Control
  • Facilities / Safety Management
  • Customer Service / Guest Relations
  • Cost Containment / Control
  • Policies and Procedures
  • Continuous Performance Improvement

Noted for outstanding communications skills, both with guests and staff; resolve problems quickly and equitably to ensure happy customers and happy employees.

Computer skills:

  • MS Word, Excel and PowerPoint
  • POS systems including Maitre 'd


THE FARM, INC., Phoenix, Arizona, 07/04 - Present
[Family dining / Complete meal concept / $11 average check; seating for 450; 60 staff]
Employ an efficient, high-energy and professional approach to store  operations management in order to:

  • balance service with costs to ensure profitability

  • promote guest satisfaction to steady repeat business

  • coach / schedule servers to maximum levels of performance

  • monitor BOG for consistent sanitation, food quality and presentation

  • purchase / control inventory with attention to budget guidelines

Contributed to store's recognition as most profitable in 41-store chain, maintaining gross profit at 48%. Involved in special projects:

  • Initiated three-month in-house customer service contest for busers, servers and hosts to effect continuous improvements in service scores.

  • Introduced a wine seminar for servers, strengthening knowledge of offerings, which dramatically increased wine sales.

CHILI'S GRILLE, Forest Grove, Washington, 2003
[Casual dining bistro; seating for 60; 22 staff]
Assistant Manager
Directed general restaurant operations, monitoring food quality and staffing requirements to ensure a positive dining experience for every guest.


B.S. - Hospitality and Business Management; minor: Business Administration
Course work included:

  • Food Science and Nutrition
  • Strategic Analysis
  • Cooking and Dining Room Service
  • Food Service Systems and Controls