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The sample below is for a Restaurant General Management Professional Resume. This resume was written by a ResumeMyCareer professional resume writer, and demonstrates how a resume for a Restaurant General Management Professional Candidate should be properly created. Our Certified Professional Resume Writers can assist you in creating a professional document for the job or industry of your choice.

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GENERAL MANAGER

Highly-experienced and participative Restaurant General Management professional who demonstrates under-performing turnaround expertise, results-focused, restaurant operations and practical food and cost reduction initiatives. Progressive leadership, and overall personnel management experience, with quality-driven food service initiatives that have created a passion for surpassing financial and service objectives via combination of world-class service delivery, lean operating methods, and innovative marketing directions. Derive satisfaction from transforming high-performance staff into tomorrow’s leaders with demonstrative ability to exceed all customer-centric service initiatives. Dedicated to maintaining a reputation built on quality, service, and uncompromising ethics.

Core Competencies
Customer Service/Support • Daily Operations Management • Sales/Marketing • Recruitment/Training
Client Relations • Inventory Management/Procurement • Cost Containment • Operations Improvement

CAREER SKILLS AND HIGHLIGHTS

• Provide a “Customer Dining Destination” experience with superlative customer service and support that garners repeat business and customer loyalty.
• Provided focused management for all aspects of food and beverage operations for highly successful restaurant boasting annual revenues of $8M, and number one EBITA generator of additional 94 Units.
• Successfully managed multiple restaurants (McCormick and Schmick’s Seafood & William Douglas Steakhouse), with combined sales of $5.5M annually.
• Recruited to turnaround underperforming unit in Atlanta, GA, and dynamically increased revenues for 2 year-old enterprise.
• Aggressively pushed corporate banquet sales, strategically trained service staff that improved up-selling initiatives, and emphasized corporate 10-step service model that branded unit as the premiere dining destination experience.
• Through aggressive and dynamic efforts, successfully garnered $5.1M in sales ($900K over best year ever within 9 months that included accomplishing best sales quarter in establishment’s history).
• Exceeded corporate expectations that led to GM promotion to Chicago’s M&S.
• Reorganized Chicago restaurant operations to uplift an underperforming restaurant and solve $2M revenue decline with stabilization of P&L that exceeded corporate profit expectations (general profit goal is 20.5% net margin).
• Strategically reduced food costs below standard of 30.6%, and obtained 29.1% food cost ratio while keeping payroll below 13%.
• Launched banquet sales blitz targeting hoteliers and convention companies that successfully increased banquet sales by additional $250K/yr. while motivating staff to increase up-selling average per dinner tickets with goals of adding $425k/year in new revenue.
• Took over underperforming property and implemented operating strategies that proved to rank that store as the fastest growing store in the state, while saving the property from closure and delivered $450K in new revenues (achieving 30% growth trend), and won Manager of the Year.

PROFESSIONAL EXPERIENCE
McCormick & Schmick’s, Atlantic City/Cherry Hill • NJ & Chicago • IL 2003- Present
General Manager

Outback Steakhouse, Largo • MD 2001- 2003
Manager Partner in Training

Van Gogh’s Restaurant, Atlanta • GA 1997 – 2001
General Manager

KFC, Detroit • MI 1990 – 1997
General Manager

EDUCATION & CREDENTIALS
Degree
Ferris State University Big Rapids • MI

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