Restaurant Floor Manager Resume Guide

Driven Restaurant Floor Manager with 5+ years of experience in the hospitality industry. Skilled in staff training and development, conflict resolution, and creating a positive dining experience for guests. Proven ability to increase table turns by 20% while maintaining high levels of customer satisfaction. Seeking to leverage organizational skills to contribute to the success of ABC Restaurant Group as a Floor Manager.

Detail-oriented restaurant floor manager with 5+ years of experience in upscale restaurants. Proven ability to lead and motivate teams of up to 30 servers, maintain calm during high-pressure situations, and resolve conflict effectively. Seeking to leverage skillset and experience to take on a challenging role at ABC restaurant. At XYZ, managed front-of-house operations for a team of 25 servers while consistently achieving positive customer feedback scores.

Seasoned restaurant floor manager with 6+ years of experience overseeing daily operations, managing staff, and ensuring high levels of customer satisfaction. Proven ability to increase revenue and efficiency while reducing costs. Eager to join ABC Restaurant Group as the new floor manager for its flagship location in Times Square.

Reliable restaurant floor manager with 4+ years of experience in fine-dining establishments. Seeking to leverage abilities in customer service and team management to grow the business at ABC. At XYZ, oversaw daily operations for a team of 25 front-of-house staff. Regularly received praise from customers for providing an exceptional dining experience.

Professional restaurant floor manager with 6+ years of experience in customer service and team management. Seeking to leverage proven leadership skills to take on more responsibility at ABC. In previous roles, increased sales by up to 20% through efficient table management and proactive upselling techniques.

Skilled floor manager with 4+ years of experience in fine dining restaurants. Seeking to leverage expertise in customer service, team leadership, and conflict resolution to grow the business at ABC. At XYZ, increased table turnover by 10% through optimized floor plans and efficient staff management. Slashed costs by $1200 per month through more effective inventory management.

Passionate restaurant floor manager with 8+ years of experience in customer service and food and beverage management. Led a team of up to 30 employees while maintaining quality control standards and maximizing efficiency. Seeking to leverage organizational skills to streamline operations at ABC restaurant. In previous roles, increased table turns by 12% on average through creative problem-solving.

Dependable and motivated Restaurant Floor Manager with 9+ years of experience in the hospitality industry. Demonstrated ability to increase sales and profitability while reducing labor and controllable expenses. Proven track record of successfully leading teams of up to 50 employees. Recognized for excellent customer service skills and managing day-to-day operations effectively.

Well-rounded restaurant floor manager with more than eight years of experience in the food and beverage industry. Skilled in training and motivating staff, developing operational procedures, troubleshooting issues, and ensuring that quality standards are met. In previous roles increased table turns by 10% and decreased customer complaints by 12%. Seeking to utilize strong people skills to increase sales at ABC Restaurant.

• Utilized experience in customer service and effective communication to manage a team of up to 15 servers, bartenders and busboys during busy shifts.
• Cleaned and reset tables after customers had left, averaging 12 minutes per table; increased efficiency by 20% over the course of 3 months.
• Expedited food orders from the kitchen to ensure that customers received their meals within an acceptable timeframe; lowered average wait time from 25 minutes to 18 minutes.
• Revised floor plan for maximum capacity and improved traffic flow; resulted in a 5% increase in sales due to shorter wait times and happier customers.
• Effectively communicated with kitchen staff regarding changes or special requests from customers; helped resolve misunderstandings on 6 occasions.

• Assessed customer satisfaction levels and took appropriate measures to resolve complaints in a timely manner.
• Resolved staffing issues by organizing shift changes and scheduling breaks to ensure proper coverage at all times.
• Closed the restaurant on a nightly basis, including counting cash drawers & preparing deposits, ordering supplies as needed and completing end-of-night cleaning checklist.
• Optimized workflows by developing new systems and process improvements; reduced opening/closing time by 30 minutes on average.
• Resourcefully resolved problems that arose during operations, such as equipment malfunctions, food shortages & customer disputes.

• Supervised a team of 18 front-of-house staff, including waiters, busboys and hostesses; ensured that the restaurant ran smoothly and efficiently at all times.
• Substantially increased customer satisfaction ratings by implementing new systems for order taking and table management; complaints decreased by 32%.
• Facilitated smooth communication between the kitchen staff and front-of-house staff, resulting in quicker turnaround times for orders and happier customers.
• Scheduled employees’ shifts using an online system which lowered overall labor costs by 5%.
• Stocked the restaurant’s supplies, including food items, utensils, dishes and cleaning products; helped to keep inventory organized and up-to-date.

• Managed a team of 12 front-of-house staff, including servers, bussers and hosts; responsible for scheduling, shift changes and managing payroll.
• Spearheaded various customer service initiatives that improved satisfaction ratings by 12% and led to a decrease in complaints by 20%.
• Diligently monitored floor activity during shifts, ensuring that all guests were being taken care of in a timely manner and addressing any issues that arose immediately.
• Trained new employees on proper serving techniques, menu knowledge and company policies; developed ongoing training program that reduced turnover rates by 23%.
• Improved efficiency of table turns by 10 minutes on average through optimized seating arrangements and better coordination between front-of-house staff; resulted in an increase in dining revenue by $2,000 per month.

• Meticulously planned and organized restaurant operations, including scheduling staff, ordering supplies and managing finances, to ensure smooth running of the business on a daily basis.
• Hired and trained new front-of-house staff in customer service best practices, resulting in a 15% decrease in complaints from customers.
• Reduced food waste by 10% through careful portion control and regular monitoring of expiration dates on ingredients.
• Represented the restaurant at various community events and functions, increasing awareness of the brand by 20%.
• Opened a new branch of the restaurant which quickly became one of the most popular dining destinations in town.

• Demonstrated expert knowledge of all menu items, preparation methods and cooking times to set a high standard for customer service.
• Set an example for junior staff by modeling exceptional behavior in front of guests; regularly received positive feedback from customers regarding floor management.
• Assisted the restaurant manager with interviewing and hiring new front-of-house staff, as well as training them on company policies & procedures.
• Evaluated waitstaff performance on a regular basis and provided feedback to help them improve their speed, accuracy and customer service skills; saw average order processing time drop by 3 minutes per shift as a result.
• Thoroughly cleaned dining area tables, chairs & floors at the end of each shift, ensuring that the restaurant was always presentable to guests; helped reduce complaints about cleanliness by 25%.

• Coordinated the work of waitstaff, bartenders and kitchen staff to ensure that orders were fulfilled promptly and efficiently.
• Advised the head chef on changes or substitutions to menu items based on available ingredients.
• Accurately recorded customer orders and relayed them to the kitchen staff in a timely manner.
• Streamlined communication between front-of-house and back-of-house staff by implementing a new order system.
• Formulated weekly schedules for all restaurant personnel, taking into account peak hours and special events.

• Confidently managed a team of up to 25 waitstaff, cooks and busboys during busy shift periods; ensured that all areas of the restaurant were running smoothly and efficiently.
• Monitored food quality and presentation closely, sending back any dishes that did not meet standards; as a result, received positive feedback from over 90% of customers surveyed.
• Prepared monthly staff schedules in advance, taking into account holidays, special events and anticipated customer traffic; helped to reduce labor costs by 10%.
• Presented new menu items to the management team and made recommendations on seasonal specials; generated an additional $1,500 in revenue per month on average as a result.

High School Diploma
Educational Institution XYZ
Nov 2011

ServSafe Food Handler
National Restaurant Association Educational Foundation
May 2017