Then, you have to include a separate section on the different roles and responsibilities you have
handled as the restaurant manager.
Not exact matches
Handling as many administrative tasks
as possible outside of the
restaurants frees its
managers» time so they can focus instead on providing the best possible customer experience.
Generally, hiring standards are a little more lax
as managers scramble to fill their
restaurants with enough servers, hosts, and bartenders to
handle the rush.
A
restaurant manager is responsible for
handling all the management related issues of a
restaurant and looks into the fact that everything is being carried out
as per the rules.
FOOD TIME, Milan, MI (1/2010 to 6/2011) Food Service Worker • Provided support in overseeing food preparation activities • Acted
as a liaison between
managers and kitchen staff to ensure smooth
restaurant operations • Assisted in menu and recipe creation and purchasing goods by maintaining liaison with suppliers and vendors • Ascertained that all staff members comply with health and safety regulations •
Handled payrolls and light financial duties such
as balancing cash drawers
PROFESSIONAL SUMMARY Worked in two locations
as a General
Manager / Managing Partner Manage both FOH and BOH operations, up to 70 employees, for this high volume
restaurant Oversee and involved in all hiring, training and development of hourly employees and promotions of trainers and Dining Room Shift Leaders and Kitchen Shift Leaders
Handle weekly inventory and vendor relations to ensure the timely and cost - effective purchas...
Business
Manager — Duties & Responsibilities Direct daily
restaurant operations, marketing, customer service, and finances for multiple locations Hire, train, and direct large staffs ensuring they understand that brand and adhere to corporate protocols Responsible for multimillion dollar inventory, facility, and professional food preparation equipment Set company budgets, maintain profit / loss statements, and ensure overall financial health Determine employee schedules, responsibilities, and dress code Increase sales by 5 % each year through effective marketing and customer service Cut operational costs through efficient inventory management and employee scheduling Negotiate contracts and agreements with suppliers securing quality products at low prices Ensure compliance with all applicable health and safety regulations Enforce corporate food and beverage quality standards Create employee development programs building staff skill sets and value Utilize employee recognition tactics to build morale and company loyalty Develop a loyal client base through excellent customer service and a quality product Build and strengthen relationships with clients, staff, vendors, and community leaders Completed management training program through Fatburger corporate university Certified in ServeSafe food
handling procedures Perform administrative duties such
as data entry, filing, faxing, and phones
as needed Represent brand with positivity, dedication, and professionalism