Restaurant manager skills for cover letter. JAMES HILL RESTAURANT MANAGER RESUME Dayjob Ltd, 120 Vyse Street, Birmingham B18 6NF T: 00 44 121 638 0026 W: www.dayjob.com Summary A talented individual who has had a life long interest in quality food, the hospitality industry and the latest culinary trends. Clean, bold resumes are what get you noticed, and this example of a resume for a restaurant manager position is no exception. Here is how to format a restaurant manager resume template: Go in a reverse-chronological order on a restaurant GM resume. Initiates corrective action, Implements and maintains sales/marketing programs, Establishes and maintains applicable preventative maintenance programs to protect the physical assets of the restaurant, Implements and maintains effective two-way communication systems which reach all employees, Develops new programs, which result in an increased level of customer satisfaction and operational excellence, Suggests and implements revenue generating programs that provide maximum price value to the guest, Teach, implement, and reward employees in utilizing their empowerment to meet or exceed customer expectations, Ensures staff demonstrates technical skills conducts technical training on a regular basis, Updates staff on regular basis on menu highlights, Monitors presentation of food product and reviews areas of concern with the Sous Chefs and Line Cooks, Ensures that restaurant is clean and ready for customers at all times, Monitors service and teamwork on a regular basis and counsels associates on both aspects, Ensures that staff is utilizing up selling techniques while providing customer service, Accommodates group bookings by adhering to proper banquet techniques, Utilizes leadership skills and motivation techniques in order to maximize associate productivity and satisfaction of direct reports, Conducts effective employee meetings and counseling sessions, Interviews, hires, orientates, and trains qualified applicants, Keep immediate supervisors promptly and fully informed of all problems or unusual matters of significance, Make business decisions based on production reports, similar facts, own experience, and personal opinion, Ensure a safe and sanitary work environment for all associates and guests, Maintain and enforce all SOP and service standards, Completely direct the operational efforts and strategies of all restaurant outlets, Provide for an effective discipline orientation for new supervisors using use records, menus, and appropriate reference manuals, Maintain fair and consistent counseling and/or disciplinary procedures in accordance with Concord Hospitalitys Handbook, Ensure forecast information is evaluated and utilized to make sound business decisions, Oversee development and execution of the marketing plan in each outlet, Continually develop innovative programs and incentives to maintain our competitive edge, Solicit feedback from guests and associates through personal contact and surveys, Ensure that all administrative functions are performed accurately and on a timely basis, Challenge supervisors to staff correctly based on forecasted business, Oversee engineering and implementation of menus to coincide with marketing plan, Ensure that all managers and supervisors are well versed in all legal aspects of their jobs, Develop local contacts in the community for public relations purposes, Maintains safe working conditions within department and hotel, Knows department fire prevention and emergency procedures, Evaluates staff performance on a ninety day, and annual basis, Conducts self to reflect the high standards of professionalism within the Concord Hospitality organization, Performs all duties and responsibilities in a timely and efficient manner in accordance with established company policies and procedures to achieve the overall objectives of this position, Ensure all pre-meal shift meetings take place, Track weekly labor reports to ensure productivity, Monitor and controlling Micros system in appliance to guest checks and hotel reports, Exercise quality control for both food and beverage, Assist with departmental forecasting and budgeting, Maintaining Turnberry Isle standards of service and ensure their implementation, A lead effort in recruiting, interviewing, and hiring team members; conducts performance appraisals, coach and counsel, progressive corrective action, motivate, develop and train, Interview, hire, train, resolve problems, provide open communication and recommend discipline and/or termination when appropriate, Ability to communicate in the English language (Second language is a plus); must be a team player, Knowledge of proper chemical handling, cleaning techniques and use of equipment/ machinery, ability to work flexible schedules including holidays and weekends; able to perform multiple tasks, Primarily responsible for planning and day-to-day operations of the restaurant and, Organize and conduct training and development for the team, Implement procedures to increase guest and colleague satisfaction, Work with the Kitchen team on menu engineering, Performing daily walk-through to ensure full compliance with Department of Health regulations and Turnberry Isle standards, Promote and maintain good employee relations between service kitchen, stewarding and dining room personnel, Responsible for receiving, processing and investigating complaints made per the existing harassment policy, H High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area, Displays leadership in guest hospitality by exemplifying excellent customer service and creating a positive atmosphere for guest relations, Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction, Maintains professional and technical knowledge by tracking emerging trends in the restaurant industry, attending educational workshops, reviewing professional publications, establishing personal networks, and/or benchmarking state-of-the-art practices, Initiatives to aid with the continued development of the Hotels’ positioning as a leader in Food & Beverage service and as a Food and Beverage destination, Ongoing control and enhancement of quality standards and guest service, Daily supervision, coordination and direction of the outlet colleagues and leaders, anticipating and ensuring prompt, courteous service, Ensuring that Chinese Restaurant maintains a first class and positive visual impact including; ambiance, cleanliness, orderliness, décor and service flows, Working together with the Restaurant Manager and the Outlet Sous Chef, to develop new menu ideas and promotions, Working with the teams to create new ideas and promotions resulting in increased opportunities for Food & Beverage Sales, Working with the kitchen, stewarding and all restaurant leaders to ensure and promote that teamwork is a strong component of the daily service culture, Ensuring a safe and healthy work environment for all guests and colleagues, Monitoring and continued development of food & beverage controls, The continuous development and performance management of all colleagues and leaders in Chinese Restaurant, Facilitating Reach and setting goals for Chinese Restaurant leaders, Ensuring all training processes are set up and maintained for all leaders and colleagues, Minimum one year experience as Assistant Manager in a fast paced, high quality and successful F&B operation, Entrepreneurial thinking and analytical business thinking required, Initiatives to aid with the continued development of the Fairmont Yangcheng Lakes’ positioning as a leader in Food & Beverage service and as a Food and Beverage destination, Ensuring that Yi Feng Court maintains a first class and positive visual impact including; ambiance, cleanliness, orderliness, décor and service flows, Assist with recruiting, staffing and scheduling ensuring an adequate balanced staff and leadership level while maintaining forecasted productivities, The continuous development and performance management of all colleagues and leaders in Yi Feng Court, Facilitating Reach and setting LEAD goals for all Yi Feng Court leaders, Reports suspicious people, parcels, and behaviors to Security, Must possess outstanding guest services skills, professional presentation and sophisticated communication skills, Proficient in the English language (verbal & written), second language is an asset, Must be able to handle a multitude of tasks in an intense, ever-changing environment, Responsible for managing all aspects of the Food and Beverage Operation and ensuring compliance to the Fairmont Hotel Standards in maintaining brand integrity and service standards, Responsible for overseeing the successful set-up and facilitation of banqueting and catering events, Manages and directs Food and Beverage team, provides support and direction to the F&B Operations in helping drive revenues, Responsible for building a service culture that is characterized by specialists, providing engaging service, creating memorable dining experiences, Assists with ensuring that monthly financial outlook for Food & Beverage is submitted on time, on target and accurate, Works closely with the Director of Operations /F&B in overseeing menu design, purchasing, staffing and food prep in all Restaurant operations, Ensures proper staffing levels are maintained while balancing quality and sales with daily/seasonal staffing demands by monitoring & controlling payroll, Responsible for ensuring a consistent, high quality food product and service for all events and restaurants, Assists the Director of Operations / F&B with driving innovative promotions, menus and concepts; creating a destination of choice for both Hotel and external guests, Analyzes Food and Beverage business trends, constantly seeking out creative ways to improve and maximize margins and enhance revenues through accurate forecasts and strategies, Direct and oversee recruitment and development of employees; hire, train, empower, coach and counsel, performance and salary reviews, resolving conflict through fair treatment policy, Develop and implement training programs tailored for the individual restaurants (i.e. Key departmental contacts include Sales and Marketing, Catering, Rooms, Housekeeping, Maintenance and Guest Services, Supervises, monitors and participates in service operations during an assigned shift, Regularly interacts with guests to ensure quality experience, handle special requests, answer questions and/or resolve problems, Assists in managing labor and beverage costs, Assists in managing staff and/or restaurant manager performance through effective use of informal and formal feedback, recognition, coaching & counseling meetings, disciplinary action, annual evaluations, etc. Restaurant Manager Resume Example + Salaries, Writing tips and Information Being a restaurant manager requires business as well as creative skills. Visually inspects and take action to ensure that facilities in restaurant look appealing and attractive to guests. This Restaurant Manager job description template is optimized for posting on online job boards or careers pages. You may also want to include a headline or summary statement that clearly communicates your goals and qualifications. –required, Must have current TIPS certification or be able to obtain one within 30 days of hire. Lead with a Strong Hostess Resume Objective. Plus— When writing your resume, be sure to reference the job description and highlight any skills, awards and certifications that match with the requirements. For top restaurant manager jobs, you need a cover letter that promotes both your skills and passion. This Microsoft Word restaurant manager resume template features sample copy and design, helping you get a head start on the most challenging part of creating a resume. Over 20 years of experience in the management of restaurants, retail stores and large business departments. Expertise in customer service and hiring. May require knowledge of policies and procedures and the ability to determine course of action based on these guidelines. Completes accident reports promptly in the event that a guest or employee is injured, Manage shifts which include: daily decision making, scheduling, planning while upholding standards, product quality and cleanliness, Investigate and resolve complaints concerning food quality and service, A Bachelor's degree in hotel/restaurant management is preferred, At least 3 years of supervisory or management exp. Manage all staff payroll procedures and Kronos timekeeping, Maintain accuracy of all banks, manage and audit all cashier open and close procedures, Perform inventory of on-site products in an accurate/timely manner; maintain beverage levels and ordering, Closely administer and monitor all theft prevention (shrinkage) procedures, Hire and train all Johnny Rockets Team Members in accordance with company policies and procedures, Menu Engineering, Beverage Program management, Enforces and implements organization policies, goals, and federal, state, and local laws, Adheres to and upholds Company Policies and Procedures, Ability to work in a fast pace environment, Plan and review department work schedules, Make sure all locations are up to Department of Health standards are maintained at all times, Manages supervisors who supervise 60+ employees, Ensure that all requirements of the Johnny Rockets brand are maintained in day to day operations, 3 Years management experience in Restaurant industry, Exceptional work ethic and attention to detail, ServSafe or Food Safety Certification required, Must be able to lift a minimum of 25 pounds, Knowledge of restaurant management concepts, labor management, P.O.S. List things you have done more than descriptions of your previous work. Profile: 1 – 3 sentences giving a broad overview of your background, your years of experience as a Store Manager and the industries you have worked in. Text Format. 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! Restaurant assistant manager resume templates On this page you will find a bank of professionally developed Restaurant Assistant Manager resume templates. You can easily adapt the sample restaurant manager resume objective statement above or craft your own resume objective using the following resources. It is easy to customize with duties and responsibilities for your restaurant, chain or fast food service company. Restaurant Manager Resume Template. To establish a career in the restaurant industry by addressing the two components of profit: cost and revenues through consistency in food quality, customer service, store cleanliness and smart money management. Therefore, these impressive word resume collection includes simple, basic, classic, creative, modern and professional curriculum vitae (CV), resume templates with an instant free download option. • 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. 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. Working understanding of Windows based systems, Develop and maintain a cross section of member relationships, Training of pool, bar, and cabana staf in policies and standards, Supervise setup and tear down of all banquet and catering functions, Supervise attitudes and appearance of service staff, Maintain productivity and staffing levels of all service staff, in all service areas, Handling complaints from guests and service staff, Readiness of all service areas including a la carte, banquet, meeting rooms and catering functions, Thorough knowledge of different types of food and beverage production, Thorough knowledge of different types of wine and spirits and their service, Must have five years experience in the food and beverage industry, Ability to train and teach employees on policies, procedures and standards, Ability to inventory and set up production areas, Must be detail oriented and self motivated, Must possess a positive attitude and teamwork skills, Impeccable standards of appearance and footwear which is slip resistant, enclosed toe and heel, Consistently offer professional, friendly and engaging service, Lead and manage the F&B Outlet team in all aspects of the department and ensure service standards are followed, To assist in the recruitment and training of F&B Colleagues, Balance operational, administrative and Colleague needs, Conduct regularly scheduled departmental meetings, Maximize revenues by communicating regularly with the Food and Beverage teams to implement agreed upon strategies, practices and promotions, Have full knowledge of all restaurant menus, Follow outlet policies, procedures and service standards, Follow all safety and sanitation policies when handling food and beverage, Previous Food and Beverage leadership experience required, Previous Point of Sale System experience required, Computer literate in Microsoft Window applications required, University/College degree in a related discipline preferred, Excellent communication and organizational skills, Strong interpersonal and problem solving abilities, Ability to work well under pressure in a fast paced environment, Ability to work cohesively as part of a team, Ability to focus attention on guest needs, remaining calm and courteous at all times, Oversee the daily operations of the restaurant and all beach food and beverage operations while maintaining staffing and cost controls, Manage and lead staff including hiring, scheduling, employee counseling and commendations, Ensure all food and beverage areas are constantly maintained for cleanliness, Practice necessary sanitation methods to ensure food safety standards are followed, Communicate via e-mail in a professional manner and follow computer use guidelines, Ensure departmental and company policies are followed, At least 2 years of previous experience as a restaurant manager or supervisor, Ability to multi-task and work with minimal supervision, Ability to understand guest's service needs and handle problem situations with professionalism, Working knowledge of food and beverage cost controls, Supports and Manages the Hotel Restaurant Bar while working closely with the Food & Beverage Director and other hotel departments, A true desire to understand and anticipate the needs of others in a fast paced environment, Candidates should possess proven leadership skill, High school diploma or GED; 5 years experience in the food and beverage, or related professional area, Informs and/or updates peers and subordinates on relevant information in a timely manner, Works with the Chef and restaurant managers to develop promotions, food and wine pairings, menu items and presentations, Responsible for maintaining a high energy, positive, professional appearance, Must possess the following strengths: high energy, entrepreneurial spirit, motivational leader, effective communicator, and effective in providing exceptional customer service, California Food Handler's Certification required, Minimum of five years working in a high volume, full service dining environment, At least one year experience working in a fast paced casual dining environment, Demonstrated experience in development of management staff, Current CPR Certification required (From either Red Cross or American Heart Association), Maintain a thorough understanding of the Collective Bargaining Agreement and University policies and procedures, Respond to customer comments, concerns, and/or questions. 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