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.
123 Main St. • New York, NY 11111
(888) 888-8888 • firstname.lastname@example.org
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.
Customer Destination Experience
Director of Food/Beverage/
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%.
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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