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The sample below is for a Restaurant General Manager Resume. This resume was written by a ResumeMyCareer professional resume writer, and demonstrates how a resume for a Restaurant General Manager 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.

JOHN DOE
123 Main St. • New York, NY 11111
(888) 888-8888 • johndoe123@gmail.com

Restaurant General Manager
→ Highly-experienced and participative Restaurant General Management professional who demonstrates entrepreneurial 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. Experienced in Micros, Remanco, Squirrel, Restaurant Manager, Coastguard Inventory software, and Fusion POS systems, Dedicated to maintaining a reputation built on quality, service, and uncompromising ethics.
Core Strengths

 Customer Destination Experience
 Operations Management/Catering
 Customer Service/Support
 Director of Food/Beverage/
 Menu Development
 Leader/Team Builder
 Recruitment/Training
 Communications/Presentations
 Budgets/Payroll/Regulatory Compliance
 Inventory Management/Procurement

Professional Experience
General Manager – ABC, Stockton, CA 2011 – Present
 Provide direct leadership to upwards of 120 personnel, including food and beverage managers, and an executive chef for a restaurant with revenues in excess of $85,000 per week.
 Responsibilities include all talent-acquisition efforts; hiring, training, and developing staff
 Manage business operation initiatives, including payroll, invoicing, inventory, and human resource related matters.

General Manager – ABC, Stockton, CA 2008 – 2011
 Oversee all restaurant operations, food and beverage, food safety handling, kitchen operations, staff training, and directly manage large wine inventory of more than $60K.
 Recruit, supervise and train staff of up to 30 personnel including Food/ Beverage Manager and Executive Chef.
 Manage catering and banquet operations onsite that includes weddings, private parties, and wine dinners.
 Successfully decreased overall cost of goods by 12%, and manage all purchasing and inventory control initiatives.
 Book on and off site catering functions, and perform all bookkeeping including extensive house account reconciliation using QuickBooks.
 Provide a “Customer Dining Destination” experience with superlative customer service and support that garners repeat business and customer loyalty.

General Manager/Food & Beverage Director – ABC Winery and Resort, Patterson, CA 2006 – 2008
 Provided focused management for all aspects of food and beverage operations for the resort.
 Supervised staff of up to 30 personnel including Food and Beverage Manager, Executive Chef, and Banquet Manager.
 Oversaw operations of golf course food and beverage services, catering and banquets, including weddings and golf tournaments.
 Successfully increased profitability by 45%, and decreased overall cost of product by 50%.
 Managed retail operations of Golf Pro Shop including tournaments, merchandising and all retail staff.

General Manager – ABC Sports Bar & Grill, Livermore, CA 1995 – 2006
 Managed modern and popular facility, featuring family atmosphere and catered to the sports bar and grill patrons.
 Facility included banquet and patio area located at Las Positas golf course – voted #1 sports bar in the East Bay since 2000.
 Strategically grew Beeb’s to the forefront of its market and #1 restaurant nationwide at a public course for food and beverage revenue.
 Successfully maintained staff attrition rate of less than 4%, and supervised staff of up to 40 food servers, bartenders, bus boys, cooks, catering staff, snack bar, beverage cart personnel and three managers.
 Meteoric sales increase from $1.4M to $2.2M over a 4-year period and successfully grew profits from 7.5% to a high of 12% while maintaining total operating costs of 27% to 29%.

Early Career:
Manager/Bar Trainer/Food Server – ABC, Oakland, CA – 1991 to 1995
Food Server/Bar Back -ABC, Pleasanton, CA – 1986 to 1991

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