- Featured in:
-
More Restaurant Operations Manager Resumes
Use these Restaurant Operations 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
Restaurant Operations Manager Resume Samples
No results found
6-10 years of experience
Managed restaurant staffing and scheduling operations ensuring full coverage for 126 Shifts, 14 hours per day, and 7 days per week
- Trained over 75 incoming staff on menu, serving protocol, etc providing a consistent and enjoyable customer dining experience
- Managed inventory, stock and supplies items executing over 10k meals per month with 110 menu items
- Led new product development/introduction & managed existing products, including product update and retirement, increasing new customers by 40% & return customers by 90%.
- Maintained nightly credit card batch and cash out ensuring 100% accountability of revenue
0-5 years of experience
Developed a new food service and activities department and 2.5 million in new sales, while managing three food and beverage outlets, including five mangers with staff of up to 84 daily.
- Responsible for directing sales and Multi-unit restaurant operation and beach and pool service activities initiatives for this deluxe Mobil/Forbes 4 Star Luxury Resort featuring 413 suites and 35 Oceanside Villas.
- Monitored budget of 1.8 million and exceeded sales forecast expectations in 2005 by 35% resulting in over $500,000 in new net revenue.
- Achieved a JP Powers score of 98.6 and an (EOS) Employee Opinion Score of 95.
- Implemented a testing system and created training manuals for every position within 3 departments establishing higher review scores on average of 15% leading to Manager of the Quarter award.
- Death in the family was called to take over running a trust.
0-5 years of experience
- Increased operational revenue by more than 40 % through quality food and exceptional service
- Established marketing strategies that would create greater value and promote demand
- Prepared financial information to identify expenses and revenue of operation
- Analyzed overall operation to find ways to build sales, profitability, guest counts, and effective cost controls
- Motivated six employee team with diverse background and skill sets to meet sales and expectations
0-5 years of experience
Responsible for all day- to- day operations for all F&B outlets
- Responsible for month end inventory, staff scheduling and payroll
- Implemented various programs and incentives to motivate staff and increased internal revenues
- Increased customer satisfaction scores throughout all F&B outlets according to weekly/ monthly GSS reports (6th place out of 333 hotels)
- Planned, organized and successfully executed number of planned events to attract clientele and increase restaurant popularity
- Provides staff with on- going training and feedback to reach their full potential
0-5 years of experience
Managed all restaurant operations including guest services, staff training and development and theft prevention. Purchased all restaurant and bar inventory implementing cost control methodologies. Procured all bar inventory and restaurant supplies.
- Designed and implemented first ever inventory system to improve accuracy and reduce theft
- Developed drink recipes and created a profitable menu
- Cost efficiently managed purchasing budget and leveraged vendor relations to obtain best pricing
- Boosted staff performance through effective training and increasing employee morale
0-5 years of experience
- Increased net profits by 17%.
- Reduced operating costs by 12%.
- Developed a 3-year Non Appropriated Funds budget plan and a 3 Year Apporiated Funds budget plan including equipment replacement
- Directed the staffing process, and trained new employees
- Prepared and maintained personnel records for 50 employees
- Responsible for 3 banking facilities with a $20,000 change fund, including European currencies
0-5 years of experience
Lead a team of employees to ensure high levels of guest satisfaction
- Maintained restaurant standards and speed of service to consistently produce high-quality products
- Acted as the point of contact between vendors and the owners
- Conducted sensory evaluations of coffee selections and provided feedback to the owners
- Ensured accurate levels and quality of all perishable and non-perishable inventory
- Developed a plan to help owners transition to a new POS system
- Reconciled daily sales and payroll
0-5 years of experience
Consistently surpassed profit success margins; 5% annual increase.
- Successfully increased guest check averages via staff training enhancement; 5% annual increase.
- Maintained franchise-high Quality Assurance Inspection scores.
- Personally responsible for developing and maintaining 5-time award-winning wine list/inventory.
- Responsible for overseeing all aspects of daily operation of upscale dining restaurant generating $3 million in sales, employing over 40 associates.
10+ years of experience
Administrated and coordinated entire inventory control through thorough research as well as overall reservations
- Implemented new tracking systems to promote business in actual sales, customer count, profit and loss, and sales incentive projections
- Developed and designed the restaurant’s web site which increased total sales
- Maintained low employee turnover through utilization of strong management, organization and communication skills.
0-5 years of experience
Operational oversight, strategic vision, and market development for 30 Franchise stores in the Houston region
- Drove operational scores from an average of 67% to 83% in just 6 months
- Opened two stores
- Recognized as leader in the Houston market – led the facilitating of three market meetings
0-5 years of experience
- Successfully managed the daily operation of an Atlanta restaurant location generating approximately $5.9 million in annual revenues.
- Responsible for managing 80 employees with a variety of responsibilities including; Kitchen, Serving, and Bar Staffing.
- Responsible for managing and maintaining restaurant operations budget at $720,000 annually. Consistently achieved results of 5% to 10 % below budgetary constraints.
- Assisted in training and developing new managers for a variety of management responsibilities.
0-5 years of experience
- Managed, motivated, coached, and evaluated employees and facilitated effective training programs
- Created staff schedules while staying on budget and ensuring proper staffing for the average volume
- Screened, interviewed, and hired qualified employment candidates and terminated staff as necessary
- Maintained and monitored inventory control and handled the procurement of all inventory/supplies
- Directed the workflow of employees, ensured safety and quality, and delegated all work assignments
- Consistently ensured an enjoyable customer experience for customers while maintaining profitability
- Responded to and resolved customer complaints and issues in a timely manner to ensure satisfaction
0-5 years of experience
Directly supervised and developed service staff in a $12 million restaurant with a $55 cover average
- Executed all banking deposits and reconciled cash on a daily/weekly basis; P/L responsibility
- Interpreted, administered, and reported expenses and disbursements to home office
- Controlled FOH staffing and training for over 75 employees
0-5 years of experience
Relocated to small island in Florida to “Ramsay” a failing restaurant. Responsible for all FOH and BOH operations of restaurant. Upper Captiva is an island only accessible by boat with no cars, stores, gas stations, or hotels. I was in charge of the scheduling and logistics of bringing over a staff of 20 by boat 2 shifts a day, 3 food deliveries and 2 beer deliveries per week. Running out of butter was never an option because there was no back up so organization was the number one key to success.
- Total re-vamp of menu, adding new items and utilizing to the fullest the wonderful organic locally grown fruits, vegetables, and meats Southwest Florida had to offer. Also started a theme night program to accommodate the island vacationers who had the choice of 2 restaurants.
- Increased sales with-in the first 3 months putting the restaurant on course for 100% increased sales from 2011.
- Reorganized kitchen to increase productivity for both kitchen and front of the house.
- Brought business from #14 out of #15 to #3 out of #15 in a matter of 9 months on Trip Advisor, the widest used website for travelers looking for the best places to go.
- Developed a following of local islanders and boaters alike.
6-10 years of experience
- Supervised 15 or more employees during daily work shifts.
- Created weekly work schedules for 30+ employees.
- Monitored monthly Food costs by conducting weekly inventory.
- Designed the Delivery system to lower the % of deliveries on time to a record for the area
0-5 years of experience
- Aided in oversight of ‘seasonal core’ global staff members as a part of an opening and closing seasonal crew to ensure the proper operation of food and beverage outlets within defined company standards.
- Served as the Training Specialist on the company’s Food Safety Management Team which implemented a Food Safety Management Program adherent to ISO standard 22000 for the 2013 operating season.
- Provided supervision at eight locations for over 270 seasonal employees and 26 management positions at 22 food and beverage outlets.
- Offered back of house technical support for computing software utilized as primary point-of-sale systems. Aloha (18 outlets) and InfoGenesis (four outlets).
- Updated and programed point-of-sale systems for front of house use as well as back of house management use (e.g., accounting reports, security levels, routing options).
- Continued to fulfill the job specifics required of the Global Operations Trainer position (listed below) with expanded responsibilities following the acquisition of two new locations for a combined increase of seven food and beverage outlets.
0-5 years of experience
Full operations and P&L responsibility for management of restaurant. Responsibility was diverse and included budgeting, staffing, training, kitchen operations, purchasing, inventory, management, menu planning, customer service, facility security, and quality control. Ensured compliance with federal regulations and corporate polices. Managed 31 employees.
- Maintained and controlled an active budget of $500,000 annually.
- Performed unit inspection according to guidelines of the Georgia Department of Health.
- Tracked and controlled costs as well as performed accounting duties, documenting store sales and standard operating procedures.
- Maintained and reviewed employee daily attendance data to keep track of employee attendance.
0-5 years of experience
Responsible for overseeing day to day restaurant operations at Banana Beach, an all you care to eat facility.
- Responsible for leading a team or 75 people daily.
- Focused on proper team member scheduling
- Concentrated on overall guest satisfaction, and handled any guest problems or concerns.
- Optimized the overall customer experience through major menu overhaul which resulted in a 25% increase in profit and guest satisfaction.
- Assisted in the proper execution of food allergy delivery.
- Trained every new hire on proper procedure and daily operation
- Responsible for daily inventory control and proper ordering.
6-10 years of experience
Recruit and maintain at least one Regional Training Restaurant within their area to support new openings within the area.
- Conduct in-store and/or market training sessions in support of new products, limited time offers, new programs, new procedures, etc.
- Sell in and manages the implementation of new programs as established by [company name].
- Conduct regularly scheduled Business Reviews with all Franchise Owners in their area using a standardized balanced scorecard.
- Assist with projects, tests, Food Bourne Illness reports, etc.
- Responsible for managing the assistance into their work plan and meeting the specified timeline.
- Responsible for managing and reporting on a budget for their assigned area.
- Maintain confidentiality as specified by The [company name] Corporation Confidentiality and Non-Disclosure Agreement.
0-5 years of experience
Facilitated and monitored daily front of house operations and maintained the highest quality of food, service, and customer experience.
- Coordinated efforts with production, box office, merchandise, security, and bar staff to produce weekly concerts, club nights, and private events in the music hall.
- Held positions as head of security, bar manager, and host manager.
- Acted as liaison between the House of Blues and Mandalay Bay, keeping a working relationship between landlord and tenant in the hotel.
- Accountable for upholding legal/HR issues at the House of Blues with regard to the hospitality industry.
6-10 years of experience
Profit and Loss accountability; manage sales analysis, forecasting, and reporting activities.
- Oversees service operations, team management, and handling of guest complaints.
- Supervises and trains new team members, as well as, managers at several locations.
- Analyzes labor and food costs to ensure that appropriate inventory levels are maintained.
- Effectively leads and motivates employees through implementation of in-house training, resulting in increased productivity levels and employee satisfaction.
- Ensure the integrity of restaurant operations through excellence in customer relations.
0-5 years of experience
Managed the opening and operation of 3 seafood bistro style restaurants
- Coordinated menu items with local vendors to ensure the highest quality and consistency while providing unique local products
- Responsible for hiring all FOH and BOH management
- Developed local soft open program involving senior living facilities and community organizations
6-10 years of experience
- Managed retail food service throughout five hospital campuses exceeding budget expectations
- Reported at monthly departmental/quarterly division budget and reliability meetings
- Launched fruit stand in coffee shop yielding increased total revenue of over 85% with healthy choices
- Renegotiated vending contracts resulting in increased commissions by over 22%
- Instrumental in contract negotiations for updating cash registers and digital menu boards
- Maintained website, including restaurant survey, weekly menu offerings and nutritional information
- Liaison between architects, image committee and vendors for opening and upgrading retail facilities
- Ensured compliance with various licensing agencies and company policies
- Responsible for successful institution of SmartMeal and Healthy Choice programs systemwide
- Community outreach school lunch pilot to assist children/parents make smarter food choices tomorrow
0-5 years of experience
- Manage daily operations of a multimillion dollar restaurant, daily covers range from 200-900 driven by venue shows, average lunch check twenty-one dollars, average dinner check twenty-eight dollars.
- Created new hire trainee schedules.
- Managed banquet functions.
- Created weekly team member schedules ensuring labor cost control
6-10 years of experience
Manage front house/back house restaurant operations for this high volume restaurant.
- Direct efficient guest flow through actively participative shift management, scheduling a full daily operating staff of up to 60 crew members including servers, bus persons, hosts/hostesses and bartenders as well as appropriate kitchen staff.
- Oversee employee relations encompassing staff recruitment, training, development, and performance evaluation as well as prepare weekly staff schedules and distribute payroll for staff up to 130 members.
- Handled weekly inventory and vendor relations to ensure the timely and cost-effective purchasing of frozen goods, fresh produce, fresh fish, beverages, liquor, beer and small wares.
- Effectively lead and motivate employees through implementation of in-house training and incentive plans, resulting in increased productivity levels and employee satisfaction.
- Hold P&L accountability; manage sales analysis, forecasting, and reporting activities.
- Ensure the integrity of restaurant operations through excellence in customer relations.
- Attract, retain, and promote new business through proactive community service efforts
0-5 years of experience
Management of 30+ employees in daily business operations including all hiring and training.
- Kitchen tasks including inventory management and sales projections.
- Birthday party coordination including appropriate showroom staffing and proper set-up.
- Game room technical assistance and preventative maintenance to all machines and video games.
- Cashier and merchandise sales daily including all safe handling
- Customer service accorded at highest level of integrity.
10+ years of experience
Responsible for inventory data entry, cost of sales analysis and cash control. Supervised a staff of six employees.
- Audit all of our restaurants including special concept restaurants
- Audit balance and analyze daily sales and deposits
- Audit expenses, inventory, cash and deposit
- Assisted in inventory management conversion from a manual process to implement a Restaurant Management System
- Bank Reconciliations
Culinary Cover Letter Examples
Rate This Article
[Restaurant Operations 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.
