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The sample below is for a Restaurant and Catering Management Resume Sample. This resume was written by a ResumeMyCareer professional resume writer, and demonstrates how a resume for a Restaurant and Catering Management Resume Sample should properly be created. Our Certified Professional Resume Writers can assist you in creating a professional document for the job or industry of your choice. A professional resume writing service can significantly increase your changes of securing employment in a quick time manner.

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RESTAURANT/CATERING MANAGEMENT

Accomplished and dynamic professional with strong working knowledge in sales, and customer service particularly involving food, beverage, and restaurant operations. Highly experienced in creating recipes for food preparation, planning menus, maintaining food inventory ledger, monitoring food costs, and maintaining high quality of food and service. Results focused, recognized for strong ability to propel company growth and a proven track record in delivering quality-dining service to customers. Efficient and reliable, able to work effectively in busy environments with positive results. Proactive with excellent interpersonal and communication skills, experienced in working with different personalities including clients and vendors as well as working on own initiative.

Core Competencies
Hospitality Management • Sales • Customer Service • Menu Development • Revenue Growth
• Events & Program Coordination • Inventory Control & Management • Purchasing
• Staff Hiring, Training & Development • Food Hygiene

PROFESSIONAL EXPERIENCE

Fairfield Tavern, Fairfield, NJ 2011 – 2012
Owner
Directed restaurant operations, and handled purchasing budget, inventory planning, menu development and pricing. Planned and coordinated events, food and beverage operations.
• Developed menu designs, food and beverage list.
• Handled scheduling, staff training and development, and managed payroll.

Cornerstone Restaurant, Hillsdale, NJ 2006 – 2011
General Manager/Catering and Special Events
Provided catering and food service. Handled menu planning and design, banquets/catering, maintenance of service standards, budget management, purchasing and receiving.
• Trained staff and management team, and demonstrated expertise on wines and liquor.
• Significantly increased catering sales from $1.3 million to $2.5 million.
• Effectively controlled and reduced food, liquor and labor cost.

Holiday Liquors, Norwood, NJ 2002 – 2006
Owner/General Manager
Managed daily operations and ensured delivery of excellent customer service. Monitored and maintained liquor inventory
• Implemented secure inventory system and pos bar-coding system, and effectively prevented losses by more than 25,000.

Cobblestone Restaurant, Clifton, NJ 1990 – 2002
Owner/General Manager
Oversaw all aspects of daily restaurant operations including menu development, staff hiring and supervision, and managing payroll and inventory.
• Successfully turned around a failing restaurant, and steered sales growth from $155,000 to $1.4 million annually.

COMPUTER SKILLS

Microsoft Office Suite: Word, Excel, PowerPoint;
POSI; Aloha

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