- Featured in:
-
More Assistant Restaurant Manager Resumes
Use these Assistant Restaurant Manager samples as a guideline or visit our extensive library of customizable best resume templates.
Select
Customize
Download
Find out what is the best resume for you in our Ultimate Resume Format Guide.
Additional Culinary Resume Samples
Assistant Restaurant Manager Resume Samples
No results found
0-5 years of experience
Promoted to positions of increasing responsibilities as upper management saw my ability to manage personnel, payroll, expenses and training while working with a wide array of people in various departments.
- Responsible for hiring, training, evaluating and discipline for staff of twenty-five.
- Taught Hilton Priority One classes explaining company goals, producing greater efficiency and job enjoyment.
- Developed and completed revenue inventory and payroll forecasts and reports within 0.1% of forecast totaling two million dollars annually.
- Planned and operated all phases of a three meal/day, 135 seat restaurant-increasing quality in food and service.
- Developed and implemented promotion and publicity programs producing a 10% increase in dinner business.
- Developed, implemented and managed programming for computerized cash register system.
0-5 years of experience
Generated 8% in additional revenue by growing the customer base through outstanding service
- Assisted and contributed with the coordination of meetings and events in our private dining room
- Managed all paper product order, cutting costs by using Lean methods
- Controlled inventory by creating Excel spreadsheets for orders. Maintained set pars, calculations of paper cost percentages from the working of the profit and loss report
- Coordinated scheduling for employees to effectively provide everyday services and special events
- Monitor and evaluate team members’ performance; provide supervision and professional development
- Tracked data on 4,600 guest comment cards for 2012; identified marketing trends, needs for improvement and guest satisfaction
0-5 years of experience
Responsible for day-to-day operations of 7 profit centers and 1 main production kitchen yielding $25 million annually.
- Managed and mentored 150 union employees.
- Oversaw the following restaurant locations: Club 33, Riverbelle, Blue Bayou, Café Orleans, Westside Diner, French Market, Royal Street Veranda and New Orleans Main Kitchen.
- Coached and developed employees in areas of guest service, food up-sell, performance and service recovery.
- Interviewed, selected and trained area supervisors and trainers.
- Administered and processed performance appraisals and disciplines.
- Created and implemented management and area supervisor labor schedules.
0-5 years of experience
Generated 8% in additional revenue by growing the customer base through outstanding service
- Assisted with and contributed to coordination of meetings and events in private dining room
- Managed all paper product orders, cutting costs by using Lean methods
- Controlled inventory by creating Excel spreadsheets to monitor orders
- Maintained set pars, calculated paper cost percentages from the profit and loss report
- Produced quality services and special events. Coordinated scheduling for employees
- Supervised and evaluated team members’ performance. Provided coaching and training
- Tracked data from 4,600 guest comment cards. Identified needs for training, planning
0-5 years of experience
Responsible for interviewing, hiring, scheduling, and management of all restaurant staff.
- Maintained relationships with upper management and assisted in expense management.
- Designed, developed and executed menus, quality control, and seasonal specials.
- Ordered food for restaurant and banquets.
- Planned and arranged dinners, luncheons, and receptions for up to 200 people.
- Fill in where its needed to assure breakfast/dinner service runs smoothly.
0-5 years of experience
- Responsibilities included assistant management of 20+ associates, weekly schedules, ADP payroll, restaurant purchases and food preparation.
- Developed innovative catering packages that increased overall revenue by $50,000.
- Created new programs that promoted health awareness (Breakfast with Champions) and member appreciation (Weekly Divisional After Hour Parties).
- Accomplishments included the implementation of a recording system for the cost control of the bar’s beverage consumption and a cost-saving idea that decreased beverage cost of sales by 7%.
0-5 years of experience
Managed front-end and back-of-the-house duties, facilitating smooth operations throughout the restaurant.
- Provided highest level of customer service with a positive and professional attitude.
- Oversaw training needs, inventory control, supply orders, and other logistical responsibilities.
- Directed efficient operation of the Co-worker Staff Cafe, serving employees daily.
- Ensured adherence to all official regulations and standards, and passed all safety audits.
0-5 years of experience
Managed daily operations, cash accounting, staff training and supervision.
- Increased Monday night business 55% and expanded customer demographics by introducing special events.
- Received performance award.
- Received 20 performance-based bonuses.
6-10 years of experience
Organized stock and equipment, ordered supplies, and oversaw building maintenance, cleanliness and security
- Planned and worked to budgets, maximized profits, administered payrolls
- Recruited new staff, trained and developed existing staff, coordinated staff schedules
- Ensured high standards of customer service were observed at all times
- Handled customer complaints and queries
- Devised and implemented marketing and promotional campaigns
- Preparing reports and other performance analysis documentation
0-5 years of experience
Responsible for opening and closing of the restaurant.
- Created and coordinated staff work schedule.
- Safe auditing.
- Implemented new sales concepts and strategies throughout the store.
- Oriented and trained staff with core Finish Line sales strategies.
- Increased Brooks brand sales throughout our store through education and inspiration.
10+ years of experience
Managed staff, products and equipment during all shifts.
- Developed and trained store employees.
- Maintained critical standards for food quality, service, cleanliness and sanitation.
- Enforced all safety standards and security procedures.
- Controlled food components, labor, waste and cash.
- Completed all assigned shift paperwork.
- Ensured that a respectful workplace exists in the restaurant.
0-5 years of experience
Assisted in the start-up of 60 seat restaurant featuring 30 item menu containing French, Italian, and American cuisine prepared from scratch
- Implemented pricing strategy driving $5K in sales
- Manage 8 person staff including waiters, cooks, and cashiers
- Created grand opening marketing strategy drawing 300 customers
- Negotiated 3 vendor contracts worth $10K, $12K, and $8K respectively
0-5 years of experience
Oversaw the service and product quality in a section of a main restaurant, specialty restaurant or buffet venue. Coordinated service provided to guests by the respective wait staff teams under my direct supervision
- Directly supported in achieving the departmental guest satisfaction targets and food and beverage revenues determined by company for the restaurant organization
- Effectively ensured all company service standards and sequences of service are being followed and adhered to by the staff
- Ensured staff follow and is compliant with all Public Health rules and regulations
- Maintained the working inventories and parts of all restaurant equipment in circulation
- Assisted to manage and achieve the budgets determined for restaurant when it comes to all departmental expenses, salaries and manning
0-5 years of experience
Oversaw all aspects of daily operations of multi-unit areas generating $12-13 million/year.
- Recognized and handled problem situations and resolved incidents.
- Identified and developed talent within existing team members to improve retention through “right-fit” cross-training and promotions.
- Managed payroll and timekeeping records to include completion of the proper paperwork for new hires, transfers, and terminations.
- Correctly calculated inventory and ordered appropriate supplies.
- Interpreted PNL results in monthly business review with executive leadership.
- Maintained a safe working and guest environment to reduce the risk of injury and accidents.
- Supervised dining room and provided continuous training to ensure high quality guest service.
- Weekly Foods Duty Manager for the park.
0-5 years of experience
Interfaced with clients and employees, handled service problems and complaints.
- Supervised day-to-day shift activities of the Restaurant, room service and Bar Outlet(s).
- Ensured all staff are prepared and properly trained for their shift or event.
- Assisted in the development and implementation of new menus and wine list.
- Responsible for food and alcohol inventory and requisition.
- Maintained procedures to (1) ensure the security and proper storage of room service inventory and equipment (2) ensure the security of monies, credit and financial transactions, (3) replenish supplies, inventory, uniforms etc. in a timely and efficient manner, and (4) to minimize waste and control costs.
- Ensured restaurant equipment was in proper operational condition and cleaned regularly.
- Participated in MOD (Manager on Duty), a 24 hour shift assignment to oversee and handle any Hotel Dept. Issue: Front Desk, Food and Beverage Department, or Room Service.
0-5 years of experience
Promoted into managerial duties within three months of working for a 70 pax Italian Fine Dining Restaurant, 3 deluxe private rooms, and facilities for special events and weddings.
- Supervised and oversaw the daily restaurant operations while improving service and team spirit by example
- Managed inventory within the store, handled special order transactions, and ensured compliance of brand standards
- Developed a standard operating procedure to improve daily operations
0-5 years of experience
Managed comprehensive restaurant, lounge and room service staff
- Ensured compliance with all company food and beverage policies, procedures and standards
- Maintained positive working relationships with others on a daily basis
- Worked closely with multiple departments in order to consistently increase hotel’s total organizational efficiency
- Developed and administered weekly labor plan, ensuring appropriate coverage while balancing labor costs to ensure department profitability
- Managed liquor inventory and department budget weekly
0-5 years of experience
Lead over 50 employees toward restaurant’s goals and objectives
- Implemented new strategic strategies to build business results
- Increased sales by 10% compared to last years performance
- Developed strong problem solving skills
0-5 years of experience
- Helped raise Food & Beverage satisfaction scores from 84 out of 100 to its current status at 94
- Awarded Team Member of the [company name] within four months of hire
- Promoted to Assistant Restaurant Manager within six months of employment
0-5 years of experience
Managed operations, both a la carte dining, as well as catering events in an upscale clubhouse establishment.
- Completed scheduling and training, cost management, and production management.
- Assisted in menu development
- Executed and staffed special events. Events included weddings and rehearsal dinners; averaged 100+ guests per event.
6-10 years of experience
Scheduled and directed staff in daily work assignments to maximize productivity.
- Continually monitored and took appropriate action around food safety and service standards.
- Optimized profits by controlling food, beverage, and labor costs on a daily basis.
- Minimized loss and misuse of product and equipment through proper staff training.
0-5 years of experience
Managed all bar/restaurant operations and inventory.
- Trained and supervised all staff on policies and procedures of the restaurant for optimum business performance.
- Introduced designer drink menu increasing liquor sales 25% within the first month.
- Negotiated with vendors for the best price on alcohol utilizing vendor promotions.
0-5 years of experience
Delegated daily restaurant operations to staff
- Controlled and finalized all cash and credit sales
- Balanced drawer at end of night to ensure accuracy of cash and credit receipts
- Booked, organized, and executed banquet and catering packages to suit needs of guests
- Evaluated, interviewed, and hired new staff
- Addressed all customer concerns and complaints with appropriate responses
0-5 years of experience
Directed the recruitments, Interviewing, Hiring, Training, Motivation and evaluation of crew members.
- Recruited, Trained and scheduled a full working staff of up to 20 crew members.
- Ensured a safe work place and pleasant customer service
- Supervised all aspects of debbie’s banquet / dining hall planning
- Cashiering
- Waitressing
- Food server
0-5 years of experience
Responsible for managing the daily operations of our restaurant
- Development and performance management of employees
- Oversee the inventory and ordering of food and supplies
- Optimize profits and ensure that guests are satisfied with their dining experience
- Managed up to 15 crew a day
- Increased customer satisfaction by 22% within three months
0-5 years of experience
Assisted restaurant general manager with his duties as mentioned in above experience
- Managed restaurant in general manager’s absence
- Supervised a customer service staff of 25 employees
- Built and placed merchandise displays
- Assisted customers with various home improvement projects
0-5 years of experience
Accountable for budgeting, cost control, labor, and profit and loss.
- Planned regular menu, created daily features menu, estimated food and beverage cost, and purchased inventory.
- Investigated and resolved food and beverage quality and service complaints, ensuring customer satisfaction and repeat business.
- Recruited, hired, supervised, scheduled, and motivated a staff of 25-30 people.
- Trained staff to enhance customer service and increase profits through knowledge of menu and feature items and suggestive selling.
- Improved productivity and morale by initiating systems for accountability and by instituting training programs.
- Achieved high scores on health inspections by aggressively ensuring all employees complied with sanitation and health standards.
- Responsible for receiving, checking in, and pricing all wine and retail orders.
- Instituted inventory tracking systems and regulations to minimize loss.
0-5 years of experience
Managed FOH & BOH staff on the PM shift
- Responsible for uniform inventory
- Completed a walk-through at the end of shift to ensure all staff was thorough in their closing sidework duties
- Responsible for all social media for the restaurant via Facebook and Twitter; updated with daily specials and promotions; marketed the private dining space and catering
- Conducted daily pre-shift meetings
- Administered menu testing for new hires and current staff following menu changes
- Wrote host schedule
- Balanced bank post shift and completed daily cash requistion
0-5 years of experience
- Directed general restaurant operations, monitoring food quality and staffing requirements to ensure a positive dining experience for every guest.
- Successfully reduced food costs from 34% to under 25% and left a plan in place to further reduce costs during busy season.
- Responsible for performing interviews and making staff hiring decisions.
- Experienced in performing food safety procedures according to practices learned through ServSafe training program.
0-5 years of experience
Created daily forecast for the restaurant, prepared weekly payroll, processed purchase orders for operational supplies, and administered employee performance reviews
- Created training manuals for each position within the restaurant, resulted in a more efficient on-boarding process for new employees
- Updated all job duties for each position (server, busser, host, food runner)
- Facilitated the on-board training of new employees
6-10 years of experience
Oversee three-meal fine dining restaurant, room service, martini bar and Starbucks.
- Ensure customer service, train and schedule staff of 25, assist with banquets and develop incentive plans.
- Identify and implement quality, efficiency and cost-effectiveness changes, as well as maintaining alcoholic beverage budget.
- Successfully maintained an 85% overall satisfaction score on a detailed “Guest Satisfaction Survey” in 2008 & 2012
- Maintain company standards, provide wine and menu knowledge, and supervise Front Desk operations.
- Manager on Duty for 362-room hotel.
0-5 years of experience
Designed and assembled attractive displays to promote weekly specials
- Trained new employees on day to day operational responsibilities
- Responsible for inventory, pricing goods, and effectively dealt with irate customers ensuring needs were met
- Directed full receiving duties including computing and bookkeeping of all incoming inventories, plus managed five incoming vendors on a daily basis.
0-5 years of experience
Participated in the Grand Opening of Cheers.
- Involved with the hiring and training of 40 employees.
- Recruited participants for annual “Cheers for Children” Charity Auction.
- Marketed Cheers to local radio stations.
0-5 years of experience
Interviewed and recommended potential crew members to Restaurant Managers for hiring
- Supervised nearly 10 crewmember per shift to ensure daily targets and operational procedure
- Trained all new crew members to work POS systems as well as back of house procedures
- Daily cash consolidation and bank deposit drops
- Prepared daily orders to specific build -to levels
- Assist Restaurant Manager in achieving Budget goals
- Trained crew members on proper “receiving of goods” policies and procedures that pertained to company standards
6-10 years of experience
- Performed roles of bar manager, service manager, facilities manager, server, bartender, and line cook to when necessary to ensure proper staff coverage at all times.
- Maintained expenses below budget through accurate planning, waste reduction, purchasing, and cost- effective.
- Created new business through community involvement and active public relations programs.
- Recruited, hired, supervised, schedules, and motivated a staff to 45
- Trained service staff to enhance customer service and increase profits through suggestive selling.
- Improved productivity and morale by initiating systems for accountability and by instituting effective training programs.
- Creating schedules weekly
- Working daily with word and excel programs
6-10 years of experience
Dealt with monthly inventory control and weekly stock ordering
- Worked well with teammates and openly coached staff members
- Followed all established restaurant practices and procedures
- Acted as restaurant manager for most days
- Managed crew scheduling
0-5 years of experience
Daily theatre operations including cash management, guest service, and associate management
- Maintain appropriate staffing levels and payroll allocation at all times
- Responsible for ordering and controlling saleable and non-saleable inventory, including beer, wine, and liquor
- Interviewed, hired, and assisted in training all new employees and managers
- ServSafe Certified and State of WI Food Manager Certified
0-5 years of experience
Supervised food preparation and provided daily supervision to food personnel to ensure compliance with Serve-Safe guidelines and Department of Health regulations.
- Created recipes for food preparation, planned menus, maintained food inventory ledger, monitored food costs and prepared monthly/yearly reports and budgets.
- Performed facility maintenance; developed good customer relations; and made arrangements for special occasion activities.
- Performed other duties as assigned.
- Trained and scheduled employees to ensure proper coverage.
- Oversaw cash handling and check/credit policies and procedures.
- Inspected restaurant daily to ensure high quality food and food presentation and cleanliness.
- Conducted pre-shift meetings to inform staff of daily events.
- Ensured side work duties were complete and tables were set before, during and after opening hours.
- Routinely greeted guests, served food and beverage, and took reservations and maintained reservations book when applicable.
- Maintained exceptional customer service.
0-5 years of experience
Assisted with the oversight and proper management of most aspects of the food service operations averaging approximately one million dollars per year.
- Assisted with the preparation of daily income and expense statements.
- Maintained proper cash management and payment processing.
- Was responsible for the training, scheduling and supervising of approximately 25 employees.
- Maintained time records for all employees.
- Oversaw inventory control, food sanitation and quality control of food products.
- Scheduled banquets and functions such as weddings, showers, rehearsal dinners, reunions and funeral luncheons.
- Effectively communicated with multiple vendors in the food and beverage industry.
0-5 years of experience
Attended the Omni Introduction to Management training course in 2009
- Implemented the Wine Quest program on site and helped format new techniques in salesmanship and efficiency in the outlets
- Promotional functions for wine dinners and corporate dinners
- Responsible for large scale brunch functions for upwards of 100 to 250 guests.
- Responsible for scheduling monthly wine trainings with wine representatives
- Assisted in the initial Task Force setup of our new property in Ft Worth by setting up new vendors for the gift shop during Jan 2009
0-5 years of experience
Ran daily operations of a la carte & bar
- Planned, organized & executed member functions
- Acted as Maitre’D and supervised floor for all large, private events
- Assisted in hiring and training of Front of House staff
0-5 years of experience
Supervise up to 13 employees during service hours ensuring guest(s) receive quality service
- Enforce company policies documenting violations if necessary
- Go above expectations to ensure excellent guest experience and resolve issues if such occurs
- Organize private events for up to 50 guests ensuring all expectations are met
- Take inventory of goods being sure to keep costs at lowest possible
- Communicate with other departments of current events
0-5 years of experience
- Managed scheduling of staff
- Worked with staff and management to provide excellent in customer service
- Ensured proper employee training
- Resolved issue related to both staff and customers
- Provided assistant in the event of an employee being absent
- Managed all paperwork and handled up to $3000 in cash daily
0-5 years of experience
Worked with ownership to develop, design, and establish a new bar, restaurant, and music venue
- Played an integral role in hiring, training, and management of all staff, and the introducing of new menu items
- Coordinated & executed all catering & offsite events, live music, comedy, beer dinners, & Scotch tastings, working closely with clients and ownership
- Worked with promoters, bookers, and bands to create events within the venue on a weekly basis
0-5 years of experience
- Coordinated operations for one of the most successful high volume lounges, bars, casual dining cafés, and fine dining restaurants in the United States
- Implemented training for all service staff and maintained service standards
- Conducted briefings and standards review and testing
0-5 years of experience
Prepare and track sales budgets, consistently meeting or exceeding a weekly sales volume of $30,000
- Oversee employee relations encompassing staff recruitment, scheduling, training and performance evaluation
- Event coordination and community involvement
- Control weekly inventory
- Motivate employees through implementation of incentive plans
- Hold P&L accountability; manage sales analysis, forecasting, and reporting activities
0-5 years of experience
Training Store Manager – Responsible for training and development of employees and new managers
- Complete opening, daily and closing procedures/checklists in accordance with company policies/procedures
- Make daily decisions that involve time management (sense of urgency), staff scheduling and support, upholding product quality, cleanliness, and all other Company standards
- Build sales and maximize profits by effectively recruiting, training, developing and communicating Company and Guest expectations to entire team
- Coach, teach and motivate team to maintain high-quality Guest service and safety
- Exercise good business skills and judgment in cost control procedures, financial accounting, inventory levels, and labor management
- Promoted as a Senior Manager 2012
0-5 years of experience
Coordinate with associates and department managers about outlet productivity, sales, inventory management, and scheduling
- Assess and critique restaurant and bar productivity each month
- Oversee operations of specialty restaurant, coffee outlet, room service, and two bar/lounge outlets
- Lead pre-shift meetings with associates and staff
- Attend hotel executive committee meetings to discuss current productivity and daily operations
- Coordinate with sales and culinary teams to execute private dinning events
- Develop specialty cocktails for in house groups and seasonal drink menus
0-5 years of experience
Supervised front of house operations for high volume, fine dining restaurant.
- Responsible for staff of twenty employees in all front-of-house activities.
- Responsible for scheduling/payroll of employees.
- Conduct Pre-shift meetings to inform staff of daily events.
- Oversaw cash handling and check/credit policies and procedures.
- Worked with upper management to develop restaurant policy that aided in maintaining a quality dining experience through good customer service.
0-5 years of experience
Meritoriously supervises six outlets through positive employee and guest relations
- Ensures all frontline associates are performing to company and governing agencies’ high standards
- Communicates vast amounts of information with colleagues, front-line associates, and other departments by expediently and efficiently providing post-convention reports, stand-ups, impact calendars and maintaining communication boards.
- Generates, interprets, and conveys operational data such as guest counts, and revenues by outlets
- Assists restaurant manager in successfully developing and implementing menu, beverage, and operational changes
- Actively seeks and performs projects to streamline operations, communications, and good-will with associates
Culinary Cover Letter Examples
Rate This Article
[Assistant Restaurant Manager]
Last edited by: Gabriela Barcenas, CPRW, Content Writer II -
Gabriela Barcenas
CPRW, Content Writer IIGabriela is a Certified Professional Resume Writer (CPRW) and career adviser. With 10 years of digital media experience and five years of resume writing expertise, her publication history includes fashion, education, travel, social justice, equitable design and career advice.
