Safe food handling certification is required, Ability to read, write, and interpret instructional documents such as reports, procedure manuals and recipes. Assistant Restaurant Manager Resume. Responsible to alter production and employee needs with the varying daily business volume, Plan for and ensure that all food service personnel, facilities and materials are in complete readiness for operation, Maintain food and supplies stock and complete physical inventories as required, Manage and monitor all direct operating expenses for the restaurant(s) of responsibility, Trains and develops staff in accordance with Hospitality First Service program, Assist with the evaluation of the a la Carte Service staff, Ensures that all a la Carte Service staff are well-groomed and in proper uniform (including name tags), Serves as a liaison between Servers and other staff members, Must be fully trained and certified as both an a la Carte and Banquet Server, Checks on the schedule of table reservations, takes reservations and greets/seats Members and Guests, Assures that all side work is accomplished and that all cleaning of equipment and storage areas is completed according to the established schedule, Assures correct appearance, cleanliness and safety of dining room areas, equipment and fixtures, Checks the maintenance of all equipment in the dining room and reports and monitors deficiencies and maintenance concerns, Maintains an inventory (an ensures proper storage of dining room items including China, Glass & Silverware as well as coffee pots, water pitchers, salt and pepper holders, sugar bowls and linen, Develops and updates the Club’s policy and procedure manual, Handles Member and Guest complaints utilizing the Club's Service Recovery Program, Assumes closing or Manager on Duty (MOD) responsibilities when assigned, Ensures that all charges are billed correctly and forwarded to the Accounting department for billing, Encourages teamwork and cooperation among all service personnel and Service Captains, 3 years of multi-unit full-service restaurant or high-end retail food management experience, Ability to manage restaurant operations independently, Experience in a fine dining establishment along with experience supervising and training both front and back of house staff, Bachelor's degree and formal culinary training through associate degree or an equivalent apprenticeship program is desired, The ability to work independently with professionalism while maintaining a focus on quality, The ability to understand and positively impact P&L statements, food costs, inventory control, and safety, Food Manager Certification required or completion of this certificate within first six months of employment, Manage the schedules in accordance to resident census and budgets, Communicate resident and guest food order accurately in order to avoid food waste, Manage the budget for such items as table linen, table setting supplies, uniforms, payroll and special events, Assist the Director of Culinary Services and Chef in the planning and development of menus based on resident likes and dislikes, Ensure that safety and security procedures are followed, May perform other duties as assigned or requested, High School Diploma or General Education Degree (GED) required along with two (2) years of experience in front of the house supervision, College or culinary institute degree preferred, Able to carry a tray with at least six (6) meals and/or beverages at any given time, Work closely with Director of Culinary Service and Executive Director to keep residents satisfied with food, service, and dining programs, Review the daily menu with residents and staff, Orient new residents to menus, dining room hours, and dress code for dining venue, Solve issues before they become problems or complaints, Assist with room service delivery according to company policy, Document and report resident attendance are for meals, Train and uphold Quality Enhancement standards at all times, Create dining staff cleaning schedules and task lists and hold staff accountable for completion of cleaning duties and tasks, Ensure that staff handles dishes, silverware, glassware according to company guidelines and serve safe guidelines, Maintain dining room in a clean, crisp, upbeat atmosphere at all times, Visually confirm that all tables are set according to Atria Standards, Ensure that dining room floors are clean and receive regular maintenance (sweeps and mops as necessary), Ensure that trash/refuse containers are emptied and kept clean, Ensure that beverage equipment, ice cream freezer, wait staff refrigeration, food, and supply storage areas are kept clean and in good working condition, Verbally and visually confirms resident satisfaction through out meals, Ensure that the dining room side work is completed prior to the end of each shift, Hold staff accountable to maintain café and hospitality stations according to Atria Standards, Supervise the activities of dining room and employees engaged in providing professional and courteous service to our guests, Under the assistance of the F&B Manager and the Outlet Chef /Executive Chef coordinate the preparation of the menus and annual budget and work to achieve the budget by monitoring and controlling the departmental operations, considering revenue and expenditure, Review and plan in conjunction with the Food & Beverage Manager regarding displays, promotions, menu ideas and input, Set goals for the restaurant and assist in the budgetary process, Manage personnel related topics which will include grievance procedures, staff appraisals and misconduct procedures, with the support of the Human Resources Department, Ensure that delegated administration duties are completed. This is an accessible template optimized for use by people with visual disabilities. Check out the sample summary statement on our restaurant manager resume template for Word for an example of formatting. Keywords: Restaurant manager CV template, cost control experience, customer care duties, managerial experience, CV design, personal summary, career history Created Date: 1/1/2004 1:33:05 AM Download it here. ), scheduling staff to ensure adequate staffing levels, while adhering to budgeted guidelines, Manage the proper service of all beverages and all bar and lounge operations, Maintain the beverage cost of sales for Jackson Lake Lodge according to budget, Work closely with the Banquet Team and communicate any banquet beverage concerns, Maintain a daily report with the Food and Beverage Director regarding all aspects of the department, Work with the kitchen to ensure high quality and timely service of all food for the Blue Heron Lounge, Perform all managerial functions for bartenders, bar attendants and cocktail servers, Ensure prompt, accurate service with anticipation and compliance of all guests' needs, Conduct management functions for Blue Heron Lounge (manage staff, discipline staff, schedule employees, complete payroll, etc. Restaurant Manager Cover Letter Writing. View the sample resume for a restaurant manager below, and download the restaurant manager resume template in Word. Tailor your resume by picking relevant responsibilities from the examples below and then add your accomplishments. 2. Make note of changes as received from conference services, post in file and communicate to staff, Observe guests reactions and confer frequently with staff to ensure guest satisfaction, To carry out official orders of his/her immediate manager, Assist Assistant Managers with Coaching and Counseling as well as employee reviews, To ensure the development and training of staff in new systems methods and procedures that may be introduced into department from time to time, To set a good example for management and staff with regard to punctuality, attendance - attitude and application to work, To maintain fair discipline and to foster a spirit of co-operation and pride in the daily work lives of the management and staff members throughout the restaurant operation, To attend management meetings as required, ensuring effective communication at all levels, To participate in service whenever required and to assist your staff where necessary, To maintain a presence in the BBar & Restaurant regardless of how few patrons are there, To deal with any complaints or queries in a courteous manner and to advise the Duty Manager of same, To create an environment which promotes employee morale and encourages the Team to have pride and commitment in their area of work, To maintain a harmonious work relationship with both Management and staff, To communicate positive attitudes, sincere interest and responsiveness to others needs and to interact in a positive way with management, staff and suppliers alike, Previous Food and Beverage Management or Supervisory experience of at least 2 years, Supervise day-to-day activities of one or more food and/or beverage outlets. from four-year college or university; or one to two years related experience and/or training; or equivalent combination of education and experience, Ability to write routine reports and correspondence, Ability to calculate figures and amounts such as discounts, interest, commissions, and percentages, Company Philosophy Demonstrate knowledge of Meyer Jabaras Journey structure, its practices, culture, terminology, organizational and general structure, Assist in identifying and implementing a successful marketing plan for assigned outlets, Assume responsibility of daily operation of all assigned outlets, Assist in working toward positive financial results through effective use of forecast data, proper scheduling and responding to purchasing and requisition procedures, cash and credit policies and overall follow-up to issues that affect profit or loss, Ensuring that scheduling functions are performed accurately and on a timely basis, Demonstrate strong working knowledge of the department procedures, Portray a professional manner with regards to appearance, behavior, ethics, and compliance with policy, Promote effective people / supervisory skills by creating a positive and productive work environment, Develop associates for future promotion within the Meyer Jabara Family, Aid the Restaurant in completing month end inventories and menu abstracting, Utilize POS system to accurately charge customers, track revenue reports and ensure timeliness of food and beverage. Seeking to advance a professional career in the restaurant industry. All rights reserved. • Three years of experience as an assistant restaurant manager, • Scheduling daily operations and collaborating on promotional specials, • Adept at communicating with kitchen, bar and waitstaff. Even to the point where a good chef and kitchen help can make the job that much easier. Restaurant Manager Extensive experience of XX years inoverseeingthe dining area, supervises food and beverage service staff in accordance with operating policies that he or she may help establish; handlingguest complaints in restaurants; maintainingbudget and employee records, prepare payroll, and pay bills,or monitor bookkeeping records In my role as a Restaurant Manager for Bar Louie, I proved to be an efficient, enthusiastic, and strong leader. The summary statement is the first major section on your resume and can be a great place to mention highlights of your career that qualify you for a restaurant manager position. Adjusts posted schedule as needed based on business needs and adhering to the established budget, Retains a strong working relationship and open communication with culinary team to ensure food quality and consistency, up to date product information, and the smooth flow of products from the kitchen to the guests, Works with operations manager to develops plans for new ideas, procedures, or products as a way of consistently improving both the department and strengthening the team, Orders and maintains beer, wine, and liquor inventory for the restaurant as well as front of house supplies and service items in collaboration with the operations manager, Implements food and beverage controls through the use of portion controls, standardization, and minimization of waste to help track and regulate usage to help reach and set budgets as communicated by the operations manager, Learns MICROS POS system and helps teach team how to accurately ring in orders for food and beverages, collects payment and run reports through the system, Processes payments from guests, handles cash, and works with accounting make sure all sales, payments, and payroll items are recorded accurately, balance correctly, and done on time, Obtains a thorough knowledge and understanding of food & beverage products, as well as the preparation time for these items, and uses this knowledge to train team members in order to better serve our guests and increase sales through suggestive selling, Monitors and observes food and beverages for quality and consistency using judgment in whether or not it is suitable to be presented to guests, Plans out sections for each meal period in accordance to the team’s abilities and skill sets, based on standards set by the operations manager, Ensures the dining room, deck, and lobby are clean and appealing at all times, Checks reservations and ensures restaurant is ready to accommodate these parties along with any special needs they may have, Works to ensure overall guest satisfaction and observes guest behavior in the dining room, lobby, and on the deck ensuring all company policies and service standards are being met via the operations manager direction, Obtains a thorough understanding of alcohol policies and procedures, ensuring both self and team follows the procedures as well as enforces them, Ensures all departmental paperwork is completed accurately and timely as set forth by the operations manager, Obtains a thorough understanding of food allergies and how they are treated and is able to provide basic first aid as needed, Effectively communicates with team members, guests, and vendors to reach goals set by the leadership team, Helps moves the department forward by practicing creative solutions, innovative ideas, cultivating a team atmosphere, Ability to communicate effectively with customers, as well as all levels of employees, Ability to observe and direct actions of subordinates, monitor all activity within the dining room and to inspect and maintain areas for which responsible, Ability to review and comprehend all necessary documentation, Ability to lift and carry stacks of menus weighing up to 10 pounds, Knowledge of food, food product, food preparation, etc, Must be able to obtain all necessary licenses, including gaming, Must be able to obtain and maintain Best & ServSafe Certificates, Prepares working schedules and implements in computer according to the procedures, Creates a healthy atmosphere in where personnel can work with Maximum productivity and happy, Makes communication meetings with the staff and forwards feed backs to the Management if necessary, Fills out requisition forms for necessary materials from store, Checks daily reservation status and take necessary actions according to the reservation details, Makes daily service briefings with staff and ensures that service staff information’s are correct and accurate, Follow ups salary advance forms, salary slips, attendance sheets, trainings participants, employee of the month competition, up selling programs etc, Checks set-up before service linen, table chairs, etc, Checks quality of food & beverage items temperature, Presentation and quantity wise, Attends the F&B meeting or any other meeting instructed by, Responsible for aiding asst. Restaurant manager skills for cover letter. Create a Resume in Minutes with Professional Resume Templates. Justin_brown@gmail.com. Jobs for restaurant managers are projected to grow by 9% (or 27,600 jobs) from 2016 through 2026, according to the Bureau of Labor Statistics (BLS). Monitor local competitors and industry trends. Here’s how to assemble a restaurant management resume: Start with a compelling restaurant manager resume objective or … Identify strengths and opportunities on the Restaurant team and think strategically when making moves and scheduling. Ensure that restaurant and bar quality, service and safety standards are met by recruiting, selecting, orienting, training, and coaching Restaurant team, communicating job expectations and making sure that everyone is putting their best foot forward each day! Over 20 years of experience in the management of restaurants, retail stores and large business departments. This Restaurant Manager job description template is optimized for posting on online job boards or careers pages. Restaurant Supervisor Resume Objective : Skilled Assistant Restaurant Manager with 2 years of experience as a Restaurant Supervisor, winning attitude and desire to deliver an exceptional dining experience. Notify Engineering immediately of any maintenance and repair needs, Bachelor’s degree and culinary degree or certificate preferred, Ability to understand and positively impact P&L statements, cost of sales, food costs, inventory control, and safety performance necessary, Capable of effectively managing both front and back of house operations; as a result, strong interpersonal and leadership skills are essential, Food Manager Certification and Liquor License required or completion of this certificate within first six months of employment, 3-5 years leadership experience in both front and back of house with similar restaurant dynamics preferred, 4 years or more of hotel F&B management experience (preferably with Hyatt), Clear concise written and verbal communication skills, Supports and Manages the Hotel Outlets while working closely with the Assistant Food & Beverage Director, F&B Director and other hotel departments, Responsible for short and long term planning of all Outlets including the Restaurant and the Lounge, Full understanding of Colleague engagement, Management of high end, luxury Food and Beverage experience, Previous experience in complying with Food and Beverage brand standards, Ensure a safe working and guest environment to reduce the risk of injury and accidents. 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