Restaurant Manager ATS Resume

Phone Number: [YOUR PHONE NUMBER]

Address: [YOUR ADDRESS]

LinkedIn: https://www.linkedin.com/in/your_own_profile

I. Career Objective

Dedicated and experienced Restaurant Manager seeking managerial positions in diverse restaurant settings, including fast food chains, fine dining establishments, cafes, and catering companies. Proven track record of enhancing operational efficiency, optimizing customer satisfaction, and driving revenue growth. Eager to leverage skills in leadership, team management, and customer service to contribute to the success of a dynamic restaurant team.

II. Education

Bachelor of Business Administration in Hospitality Management

[UNIVERSITY NAME], [UNIVERSITY ADDRESS]

Graduated: [YEAR]

Relevant coursework:

Hospitality Operations Management: This course covers managing daily hospitality operations, focusing on service, resources, and guest satisfaction.

Food and Beverage Management: Explores the management principles and practices specific to food and beverage operations, including menu planning, costing, procurement, and maintaining quality standards.

Customer Service Strategies: Provides strategies for top-notch customer service in hospitality, emphasizing satisfaction, retention, and complaint management.

Financial Management in Hospitality: Focuses on financial analysis, budgeting, cost control, and revenue management techniques tailored to hospitality businesses, ensuring profitability and sustainability.

III. Professional Experience

Restaurant Manager

[START DATE] – [END DATE]

Led a team of 20 staff members in daily operations, including scheduling, training, and performance management.

Implemented strategic initiatives to improve overall efficiency and streamline workflow, resulting in a 15% increase in productivity.

Fostered a positive work environment by promoting open communication, recognition programs, and team-building activities.

Managed customer inquiries, feedback, and complaints, resolving issues promptly to ensure customer satisfaction and loyalty.

Implemented and enforced company policies and procedures related to food safety, sanitation, and compliance with regulatory standards.

Assistant Manager

[START DATE] – [END DATE]

Assisted the Restaurant Manager in overseeing daily operations, including staff supervision, inventory management, and customer service.

Conducted training sessions for new hires and ongoing coaching for existing team members to ensure adherence to company standards and procedures.

Handled cash management responsibilities, including opening and closing procedures, cash reconciliation, and deposit preparation.

Assisted in developing marketing strategies to attract new customers and increase sales, including promotional events and social media campaigns.

Monitored and maintained restaurant cleanliness and organization to uphold the brand image and ensure compliance with health and safety regulations.

IV. Qualifications

Leadership & Team Management: Experienced leader of diverse 20-member teams in fast-paced restaurants; skilled in scheduling, training, and boosting productivity.

Operational Excellence: Expert in streamlining restaurant workflow, inventory management, procurement, and cost-effective operations.

Customer Satisfaction: Skilled in exceptional service, managing feedback and complaints, and committed to high food quality, presentation, and safety.

Business Acumen: Skilled in hospitality finance, budgeting, cost control, and revenue management; adept at marketing to boost sales and grow customer base.

V. Skills

Excellent communication and interpersonal skills
Proficient in inventory management and cost control
Knowledgeable in food safety and sanitation regulations
Ability to multitask and prioritize in a fast-paced environment
Proficient in Microsoft Office Suite and POS systems

VI. Achievements

Increased Productivity: Carried out a series of strategic modifications that led to a significant increase in team productivity, ultimately resulting in a 15% improvement.

Cost Savings: Successfully reduced food costs by 10% through effective inventory management and vendor negotiations.

Customer Satisfaction: Maintained a customer satisfaction rating of over 90% through proactive service improvements and complaint resolution strategies.

Revenue Growth: Spearheaded promotional campaigns that resulted in a 20% increase in sales during peak dining periods.

VII. Certifications

ServSafe Food Protection Manager Certification
CPR and First Aid Certification