View Cart

Certified Resume Writers | Professional Resume Writing Service ~ Starting at Only $99!

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

Get Started Now!


Accomplished and dynamic professional with proven strengths in restaurant management and staff development consistently recognized for effective operations and client relationship management delivering profitable solutions to attract and maintain accounts and customers, and propel company growth. A highly dedicated individual and a proven leader with documented success in progressively dynamic and challenging positions, with working knowledge of the principles and techniques of effective supervision and training. Self-motivated and efficient with a valuable track record in business development and account management strategies, with proven ability 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
Organizational Leadership • HR Functions • Operations Management • Client Relationship • Staff Training and Development • Finance & Inventory Management • Payroll Management • Customer Service • P&L Analysis


Bertucci’s Italian Restaurant Corporation 5/2003 – 1/2010
Managing Partner
Managed and oversaw daily operation of a high volume restaurant. Interviewed, hired, trained and developed employees and managers. Restructured and operated location functions with immediate improvements in staffing and daily operation. Ensured constant communication between the manager team and hourly employees by scheduling weekly manager and monthly staff meeting. Ensured and maintained clean and safe environment. Organized weekly cleaning and maintenance schedule to ensure safety within workplace. Coordinated with kitchen staff ensuring food quality and proper food handling procedures are followed to ensure customer satisfaction. Conducted weekly inventory and troubleshooting by optimizing food cost control. Collaborated with Area Director in creating budget and monitoring previous years, weather, sales, guest counts and events. Handled weekly sales forecast, budgets, payroll, monitored accounts receivables and payables, and managed weekly/monthly P&L. Assisted in promoting restaurant local businesses and establishments visit and advertised product and handing out coupons. Organized wine seminar in collaboration with LBW representative to improve guest’s hospitality, teamwork, and positive work attitude.
• Successfully served as a Hospitality and Culinary Manager at the Mount Laurel, NJ location and was promoted to General Manager within two years; managing Cherry Hill and Marlton branches with 2.5 million annual gross sales.
• Successfully promoted as Managing Partner of the Marlton, NJ location.
Charlie Browns Steakhouse Corporation 2/2000 – 5/2003
General Manager
Served as Hospitality Manager in the Lakewood, NJ. Managed FOH operation ensuring great hospitality to guests. Prepared hourly employees schedules and conducted pre-shows before shift to monitor uniform standards, product knowledge and communicate corporate requirements. Evaluated and corrected payroll pending on weather and business flow. Served as part of the pioneering management team for Lacey and Toms River, New Jersey locations. Recruited and trained 100 servers with the corporate training team and downsized the team to 40 after the first month of operation. Managed FOH operation and BQT facility on top of assigned regular daily dining operation. Handled FOH and BOH operation, conducted weekly inventory, ordered parts, hired and trained hourly employees and managed weekly and monthly P&L.
• Received an Outstanding Hospitality Award, November 2000.
• Received Quality Operation Award, November 2001.
• Successfully promoted to a General Manager of the Brielle, NJ location with 1.8 million annual gross sales.

Emack & Bolio’s Café, New York • NY General Manager 1997 – 1999
Ottomanelli’s Café / Restaurant, Paramus • NJ Manager 1992 – 1997
Dr. Michael Bartalos Clinic, New York • NY Medical Assistant 1988 – 1991


Registered Nurse, 1987
Nursing School, Budapest, Hungary

Order From Us Securely at