- Featured in:
-
More Restaurant General Manager Resumes
Use these Restaurant General Manager samples as a guideline or visit our extensive library of customizable best resume templates.
Select
Customize
Download
Looking for cover letter ideas? See our sample Restaurant General Manager Cover Letter.
Find out what is the best resume for you in our Ultimate Resume Format Guide.
Additional Culinary Resume Samples
Restaurant General Manager Resume Samples
No results found
10+ years of experience
Tracked and analyzed profitability and key metrics of restaurant location to ensure profitability
- Grew profit margin rate 5% year-to-date 2014 over 2013, P.A.C 28%-32.5%
- Directly managed, trained and ensured professional development of 65+ employees
- Delivered business strategy and developed systems and procedures that improved the quality and efficiency of operations
- Enhanced operational success through effective staffing, training, adherence to OSHA regulations and ensuring well-timed customer service
- Multi-unit management experience: responsible for area store operations as needed
0-5 years of experience
Responsible for operating a 3.25 Million dollar store, controlling inventory levels and costs, evaluating & training employees &
managers, scheduling for 60+ employees.
- Awarded top 5% wine sales in 2013 out of 340 stores.
- Trained 4 salary Kitchen Managers.
- Increased profitably 15%
- Reduced food costs 5%, Liquor costs 2%, labor costs 4%
- Recruited and Trained prep staff for a new store opening.
0-5 years of experience
Supervise a staff of over 40 managers and employees to include training, recruiting and performance appraisal toward promotion.
- Responsible for all daily operations to include schedule creation in order to provide the highest customer service and product available.
- Ranked in the top 10 of 600 locations in profitability with increased sales over last year each consecutive year
- Implemented inventive marketing strategies to drive increased sales with minimal impact on labor budgeting
- Consistently maintaining positive flow on profit and loss statement for a unit generating $1.3 million per year
- Consistently control profits and losses by following company guidelines for labor and inventory management.
- Assisted in planning, design and project management of a recent $250k restaurant remodel
0-5 years of experience
Managed operations of two high volume restaurants (over $4.2M combined) and staff of over 50 professionals.
- Responsible for budget preparation, revenue management, monthly P&L reports, and daily bank deposits.
- Worked closely with cooks and management to establish inventory levels, resulting in 20% decrease in food costs.
- Increased customer satisfaction from less than 50% to over 90%, by developing individual training plans for all employees.
0-5 years of experience
Managed and supervised day to day staff at two [company name] facilities.
- Trained staff at two [company name] facilities.
- Managed inventory and costs for two [company name] facilities.
- Exceeded restaurant sales goals by 20%.
- Increased customer satisfaction through targeted customer surveys, and implementing top 5 recommendations.
- Assisted in preparation of the annual operating budget.
- Recruited and hired excellent restaurant staff based on attitude and aptitude
- Maintained exceptional customer service.
0-5 years of experience
- Moved up very quickly from new hire to RGM in just over 1 year
- Increased sales 34% from $604k in 2007 to $809k in 2010
- Doubled net income from $91k in 2007 to $182k in 2009
- Trained and managed crew of 45 part-time student employees
- Improved inventory tracking systems and employee training systems
- Decreased spoilage and loss
0-5 years of experience
- Successfully managed a family restaurant, increasing sales by 22 percent through quality food and exceptional service.
- Maintained expenses below budget through accurate planning, waste reduction, and purchasing with cost effective operating procedures.
- Accountable for budget control, payroll, profit and loss, and general accounting.
- Trained service staff to enhance customer service and increase profits by suggestive selling products.
10+ years of experience
- Consecutively achieve two passing scores over 90% on the Food Safety Manager Course.
- Cross trained and developed 56 crewmembers, 11 that established the title of shift supervisor, and 2 that became Assistant Store Managers.
- Maintains safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures.
- Implement policies in accordance with Occupational Safety and Health Administration (OSHA), Food and Drug Administration (FDA), and Codes of Federal Regulations (CFR).
- Throughout enrollment in college expedited all objectives and obligatory tasks superbly as ASM.
0-5 years of experience
Managed all daily operations of this fine dining restaurant.
- Supervised preparation of meals and beverages for customers.
- Ensured customer satisfaction with their dining experience.
- Managed inventory and ordering of food, equipment and supplies.
- Ensured compliance with all regulatory requirements and facilitated inspections.
10+ years of experience
Consistently meet deadlines and overcome challenges with grace.
- Known for identifying and initiating new systems that streamline operations, increase
- Led management team in developing solutions to improve quality of service and
- Hired, trained, and supervised management team; delivered periodic performance evaluations, apportioning raises, stock options, and bonus grants for employees.
- Recruited new employees and trained them in good work habits, product information, and effective sale techniques.
- A natural leader; able to build productive teams and delegate tasks effectively.
- Highly motivated, goal-oriented professional; a decision-maker skilled in implementing
0-5 years of experience
Directed the daily operations of the restaurant; with focus on building sales, directing the team to exceed product quality and preparation standards, excellent customer relations, inventory management, in addition to maintaining team staffing levels, and financial accountability
- Received Awards for Highest Balanced Score Card, driven by exceeding profit margins, sales building and low turnover
- Received Personal Award from Region Coach for exceeding expectations
- Developed 3 Team Members to Shift Leader Position, and 2 assistant managers to General Manager
- Consistently achieved company standard on in house inspections
0-5 years of experience
Manage multiple controllable in the restaurant including sales, labor, food cost, customer reviews, and speed of service.
- Maintain increased sales between 5% and 15% during entire time with the company.
- Conduct hiring process and maintain 110% staffing which allowed for a smoother transition during turnover.
- Manage up to 30 team members and management members in properly running the store at all times.
- Implemented inventory controls on a shift by shift basis which has held Food cost at a 2.5% or less loss.
- Maintain a Highly Satisfied rating from our customer base of 70% or higher.
- Controlled all scheduling on a weekly basis to meet sales needs.
- Kept all inventory at a proper balance to meet sales needs and keep food from expiring.
10+ years of experience
Responsible for the hiring, training and scheduling of all employees.
- Oversaw the ordering, counting and control of all store inventories.
- Analyzed weekly food and labor costs.
- Oversaw and performed all quality control functions.
- Prepared and trained for quarterly corporate inspections by Steritech.
- Provided successful roll outs of all new products.
- Provided quality customer service.
0-5 years of experience
- Created and executed restaurant level recognition programs
- Monitored and managed profit and loss daily and effectively
- Coached and motivated managers and team to perform at high levels
- Proficient with quarterly customer and operation readiness evaluations
0-5 years of experience
Conducted research and performed data analysis
- Planned and designed Loss Control objectives
- Completed tasks such as payroll, scheduling, customer service and human resources
- Ensured my restaurant and staff were fully compliant with all Florida Food Safety regulations
10+ years of experience
Hire, train, manage and schedule front of the house staff
- Developed all front of the house policies and procedures
- Menu creation, revision and presentation
- Beverage inventory, ordering and management
- Consistently achieved budgeted cost of beverage sales
- Prepared and managed front of the house budget including labor/payroll and operating expenses
- Organized and managed both private and member functions within the club
- Worked closely with General Manager and Executive Chef
0-5 years of experience
Worked with building supervisor to make sure projects were completed to open store
- Worked with Marketing Department on advertising in a big city environment
- Talked to city officials to get publicity for new store opening
- Interviewed and trained staff of 50 for new store opening
- Headed a team that would go to new store openings to train staff
- Oversaw 5 team members
- Worked with Franchisees to ensure Training Team was training new employees to their standards
- Assisted store manager with any questions about the operations of the restaurant
6-10 years of experience
Manage all aspects of food service operations.
- Hire, train, motivate, supervise, evaluate, schedule and terminate employees.
- Oversee inventory control, ordering, food sanitation and quality control of food products.
- Maintain excellent customer service by stressing “the customer comes first” in all weekly employee meetings.
- Developed marketing program and new menu items that significantly increased sales
- Ensured that all OSHA and DHEC regulations were complied with (passed all county and state-mandated inspections).
- Provide direct leadership to upwards of 30 personnel, including food and beverage managers, and an executive chef for a restaurant with revenues in excess of $85,000 per week.
6-10 years of experience
- Supervised 40+ employees, scheduled work hours, resolved conflicts, determined salaries
- Reviewed financial transactions and monitored budget to ensure efficient operation, and ensured expenditures stayed within budget.
- Investigated and resolved food quality and service complaints.
- Directed cooking and packing of food prepared and served. Collecting of monies from in-house and take-out customers and assembling of food orders for customers.
- Trained and managed 10+ RGMs and achieved significant improvements in their productivity.
- Interviewed job applicants and evaluated work performance to recommend personnel actions such as hiring, retention, promotion, transfer and dismissal of workers.
- Trained workers in store policies, department procedures and job duties.
- Prepared sales and inventory reports.
0-5 years of experience
Direct sales responsibility of over $2.4 million dollars annually.
- Responsible for up to 45 employees including three managers, and three shift supervisors.
- Responsible for recruiting, hiring, and training all team members.
- Maintained and maximized cost of sales profitability through effective ordering, correct food production, and minimizing waste.
- Utilized Microsoft Excel to schedule employees, track productivity, and to monitor payroll reports to control payroll dollars spent.
- Overall responsible for entire operation of a $2,4 million dollar business with profits of $800,000 annually.
0-5 years of experience
Chosen by the Director of Operations and Owner to assume all the duties of GM within a 3 month period as part of a newly implemented process to move management teams a year ahead of expectation.
- Accomplished major human resource planning aiding in restaurant achieving national recognition for significant increase in quality service within initial 30 days of employment.
- Point of sales system experience in all inventory maintenance allowing accurate statistical data of all products and machinery achieving 100% accuracy end-of-month.
- Disseminating national restaurant chain’s policies and procedures for staffing and employee concerns.
0-5 years of experience
Controlled Profit and Loss: Increased Sales by 20%, Slashed Payroll/Labor cost from 25% to 18% while ensuring the continuation and enhancements of customer services. Slashed Food Cost by ensuring that only goods that are needed are ordered.
- Delivering excellent customer service and achieving 78days since last customer dissatisfaction, through speed of service, food quality, clean restaurant, and coaching team members to smile and be friendly to customers.
- Achieving ‘A’ in Food Safety and Brand Standard in REV in two quarters.
- Ensure complete and timely execution of corporate and local marketing programs.
- Ensure Occupational Safety and Health Act, local health and safety codes, and company safety and security policy are met.
- Completed a series of On-Line training for General Manager and ensuring that each team members are up to date on GURU and Score Cards.
0-5 years of experience
Manage all daily operations of the restaurant.
- Supervise preparation of meals and beverages for customers.
- Manage inventory and ordering of food, equipment and supplies.
- Arranged for routine maintenance and upkeep of the restaurant, its equipment, and facilities.
- Supervised 25 employees, scheduled work hours, and training on the Learning Zone.
10+ years of experience
Excelled in role requiring the ability to handle a variety of customer service and administrative tasks and resolve customer issues with expediency.
- Demonstrated proficiencies in telephone and reception within a high-volume environment. Calmed upset/angry customer’s, researched and rapidly solved problems and rebuilt client trust to prevent the loss of their business.
- Led “cleanup” of company database and files. Restored organization to personnel, financial and operational records and accelerated data input.
- Consistently praised by management for the quality and timeliness of reports, attention to detail, exemplary customer service delivery and team-player attitude.
0-5 years of experience
- Responsible for all the restaurant needs, labor, scheduling, inventory, payroll, and customer service.
- Increased sales and customer satisfaction.
- Began new programs to bring in sales.
- Presented store level financial information at district and organization wide financial meetings.
- Developed and trained new managers to include interviews, operations, and shadowing.
10+ years of experience
Act as a role model to entire team by following appearance, procedures standards and guidelines at all times.
- Control day-to-day operations by scheduling labor, ordering food and supplies, and developing the restaurant team.
- Control Profit & Loss by following cash control/security procedures, maintaining inventory, managing labor, reviewing financial reports, and taking appropriate actions.
- Recruit, interview, and hire team members; conduct performance appraisals, take discipline action, motivate and train.
- Ensure food quality and 100% customer satisfaction.
0-5 years of experience
Managed operations for a casual dine in, carry out and delivery services restaurant
- Supervised staff and staff performance
- Responsible for restaurant operations including inventory control, ordering supplies
- Directed local promotion of restaurant sales and services
0-5 years of experience
Managed a staff of 10+ employees and turned growing restaurant into a million-dollar business in its first year
- In charge of payroll and keeping ledgers and books current
- Used aggressive marketing strategies by designing catchy logos, selling t-shirts, and targeting local companies in the Energy Corridor
- Balanced quality control with cost efficient inventory practices to ensure high profit margins without sacrificing customer retention and loyalty
0-5 years of experience
Managed a team of twenty five plus employees.
- Interviewed and selected potential staff members.
- Developed incentives to improve OSAT / SOS performance
- Investigate day-to-day restaurant variance and lost revenue.
- Delegate responsibilities to the assistant managers.
- Trained and developed team members for supervisory and management functions.
- Keeping an active role in customer service; maintaining fast, accurate service, positive guest relations, and ensuring products are consistent with company quality standards.
- Profit & loss management, following cash control/security procedures, maintaining inventory, managing labor, reviewing financial reports, and taking appropriate actions
0-5 years of experience
- Trained, monitored, and reinforced food safety procedures. Ensured all food safety procedures were executed according to Company policies and health/sanitation regulations.
- Worked with restaurant management team to meet sales goals versus budget and prior year, including participation in local store marketing programs. Executed appropriate plans to resolve unfavorable trends and enhance sales.
- Successfully managed food, labor and paper costs and other controllable expenses. Worked with restaurant management team to meet profit objectives.
- Executed company policies and procedures for the control of cash, property, product and equipment. Monitored inventory levels to ensure product availability and order product. Managed and maintained safe working conditions. Ensured execution of preventive maintenance.
- Achieved Sparkle certification.
- Managed, directed, and monitored employees to achieve QSC goals and to support total store “Service Excellence.”
- Executed the restaurant’s HR programs for employees. Managed employees in a manner that maximized retention. Achieved proper staffing levels. Interviewed and hired qualified candidates. Provided proper training for employees through established systems and followed through to ensure compliance with company standards.
0-5 years of experience
Manage and schedule restaurant and commissary staff members in day to day to operations
- Coordinated with restaurant owner in catering events
- Managed and ordered food inventory
- Coordinated Marketing efforts with door to door cold calling
6-10 years of experience
Take ownership and responsibility to solve problems: and provide the best help and guidance to employees that work for the company.
- Schedule, hire, and develop managers, while conducting new hire orientations and develop the training plan.
- Address performance issues and manage the restaurant budget and financial plans to maximize profit.
- Resolve conflict in an effective and timely manner; maintain positive customer relations.
- Control profit and loss management by following cash control/security procedures, maintain inventory and manage labor.
- Oversee product preparation, rotation, portion control, cook and hold times.
10+ years of experience
Overall responsibility of running a successful +2 million sales full service restaurant. Point man in the local area
- Complete responsibility over all employee hiring, training, scheduling, payroll, conflict resolution
- Responsible for all aspects of all inventories.
- Overall Team leader and talent mentor, ultimately striving to provide the guest with an excellent dining experience
- Responsible for marketing, recruiting, booking and the satisfaction of all social and business groups up to 65 guests
0-5 years of experience
- Managed total restaurant operations, personnel, P&L and controllable expenses
- Increased restaurant profits by 35%
- Reduced labor expense by 9.3%
- Reduced cash loss by 20%
- Managed and minimized inventory loss per company policy
- Managed inventory to increase inventory turns
- Ordered/ received all inventory for the restaurant
- Performed daily cycle counts and inventory reconciliations
- Performed weekly/ monthly inventories
- Ensured employee compliance with company policy and procedures
0-5 years of experience
Count money and make bank deposits.
- Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
- Investigate and resolve complaints regarding food quality, service, or dining room.
- Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
0-5 years of experience
Lead a team of shift managers, drivers, servers, and cooks
- Pass all audits and health department checks
- Complete weekly store inventory, food order invoices, and employee scheduling
- Manage labor costs and sales and lead monthly employee meetings
- Responsible for marketing, recruiting, hiring, and training employees
- In charge of maintenance, cleaning, and grounds keeping
- Manage and organize large in-house events- corporate or large private parties
0-5 years of experience
Responsible for entire operation of 150+ seat dining room and upscale casual dining establishment with annual sales of 1.2Million+.
- Conducting training classes in certified 5 Diamond Service standards and leading a staff through AAA Sequence of Service.
- Responsible for entirety of administration duties ranging from SOP’s, ordering, inventory, staff scheduling, cost control, recording/presenting daily sales numbers from all dining establishments on property to the General Manager / Owner.
- Strong focus on hospitality, anticipation of guest needs, knowledge of property and staff procedures.
- Ability to perform at all level of positions in the dining room, ensuring full coverage on a consistent basis with anticipation of guests needs.
- Cost Control abilities at a detailed level, familiarity with Aloha, Squirrel, Micros, Excel, AOD, OT, Word, Publisher, Adobe and others needed for admin duties.
- Construction of daily/weekly/monthly schedule for restaurant and banquets dept, with a consistent lower than forecasted labor cost.
- Construction of wine program, bar concept, tap program, local draft program with a consistent lower than forecasted beverage cost.
6-10 years of experience
Supervises a shift of four or more crew members while maintaining a professional attitude and environment.
- Responsible for daily cash deposits and security procedures.
- Responsible for weekly inventory including orders and counts.
- Solely responsible for all monthly marketing strategies.
- Performing all opening and closing procedures
- Maintaining a high standard of merchandising, store signage, and proper display techniques to create an inviting atmosphere for customers
- Maintain a high level of good customer service
- Manage the profitable operation of a restaurant with emphasis on recruiting, hiring, training and development.
- Solely responsible for scheduling.
0-5 years of experience
To deliver on a great guest experience for every guest that walks through the door.
- Oversee the operations of the restaurant.
- Training and developing team members into managers.
- Team staffing needs for the restaurant, (hiring, scheduling, training and development.)
- Inventory control, (ordering, receiving, analysis of opportunities.)
- Analysis of Profit and Loss Statement every period.
- Cost control for the restaurant, (food cost, labor cost, and operational expenses
- Daily banking and cash reconciliation.
0-5 years of experience
Responsible for effective management of all aspects of operation of a million dollar per year unit
- Profit and loss management/responsibility
- Staff selection, training and development
- Scheduling and labor cost control
- Efficient ordering of all food and restaurant supplies
- Management of day to day cost of sales
- Cleanliness and maintenance of building facilities and equipment
0-5 years of experience
Serve customers in eating places that specialize in fast service and inexpensive carry-out food.
- Schedule and direct staff in daily tasks to maximize productivity.
- Ensure that all food standards and safety requirements are met consistently, including exceeding minimal requirements on health inspections.
- Manage inventory counts and handle vendor relations.
- Optimize profit by controlling food and labor costs each week.
- Ensure that proper advertising is in effect as well as brainstorm promotions to generate sales.
- Ensure that the proper procedures were followed for all deposits made throughout the day.
- Work well with and lead a large staffed team.
10+ years of experience
Managing 15-20 employees per shift
- Establishing a plan to maintain food cost
- Counsel crew members on uniform standards
- Execute plans to maintain cost of labor
- Maintain safe work environment for employees
- Motivate crew members to enhance customer satisfaction
- Specify policy and procedures and outlined in handbook
- Establish guides and procedures to handle customer complaints
10+ years of experience
Count money and make bank deposits. Schedule staff hours and assign duties.
- Investigate and resolve complaints regarding food quality, service, or accommodations.
- Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
- Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
- Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
- Maintain food and equipment inventories, and keep inventory records.
- Establish standards for personnel performance and customer service.
0-5 years of experience
- Managed the overall operation of fine dining restaurant with sales of more than $2.8 million annually. Monitor day-to-day operations to ensure compliance with established standards of product quality, service and clientele.
- Set weekly sales objectives in both restaurant and catering departments, review staff schedules prior to posting and submit all schedules and objectives to Chef/Owner.
- Evaluate individual restaurant operations and provide recommendations for improvements in procedures, products or equipment to Chef/Owner.
- Plan and conduct weekly meetings with Staff. Ensure all staff is versed on company policies and procedures. Complete quarterly evaluation and developmental action plans for all staff.
- Review daily, weekly and monthly inventories to ensure accuracy.
- Review monthly P&L with Chef/Owner. Locate and rectify cost control problems.
- Train, direct and motivate a staff of 35. Oversee all training and development in each department. Recruit and develop all management personnel.
6-10 years of experience
- Responsible for communicating with 23-25 employees on a weekly basis.
- Scheduling and Forecasting Sales on a weekly to monthly budget
- Manage day to day operations of a million dollar Franchise
- Providing Excellent Customer Service
- Inspected any complaints, concerns from employees or customers
- Handled all interviewing of prospected employees
0-5 years of experience
- Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
- Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
- Schedule staff hours and assign duties.
- Count money and make bank deposits.
- Handling a $20,000 sales a week Restaurant
- Establish standards for personnel performance and customer service.
- Maintain food and equipment inventories, and keep inventory records.
Culinary Cover Letter Examples
Rate This Article
[Restaurant General 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.
