Restaurant General Manager Resume Guide

Well-rounded restaurant general manager with 8+ years of experience in the food and service industry. Experienced in managing day-to-day operations, improving customer satisfaction, boosting sales revenues, and developing high performing teams. At XYZ restaurant achieved a 20% increase in profits within one year by launching new menu items and promotions. Proven track record of successful multi-site management including cost control measures that led to an average profit margin of 15%.

Committed and results-oriented restaurant general manager with 10+ years of experience in the food service industry. Proven track record of managing a successful establishment, including increasing customer satisfaction by 30% and revenue growth by 20%. Skilled at motivating team members to achieve maximum efficiency and profitability while ensuring compliance with all health codes, regulations, and laws. Dedicated to providing an exceptional dining experience for customers.

Hard-working and experienced restaurant general manager with 8+ years of successful experience in the hospitality industry. Proven record of improving operations, increasing revenue, and providing superior customer service to patrons. Most recently achieved a 45% increase in turnover at Company X by developing innovative marketing campaigns and streamlining processes. Seeking an opportunity to utilize my skillset as General Manager for ABC Restaurant Group.

Energetic and experienced restaurant general manager with 10+ years of experience in hospitality management. Skilled at overseeing daily operations, customer service and staff training while maintaining a high standard of quality food and beverage services. Currently seeking to join ABC Restaurant Group as the General Manager for their flagship location where I can leverage my expertise in driving sales growth through innovative marketing strategies.

Reliable and successful restaurant general manager with over 10 years of experience in hospitality. Proven track record for developing and executing winning strategies to increase customer satisfaction, reduce costs, and maximize profits. At XYZ Restaurant Group managed a team of 50+ employees across three locations achieving an average revenue growth rate of 15%. Seeking to bring leadership and vision to ABC Restaurants as the new General Manager.

Seasoned restaurant general manager with 7+ years of experience in the food industry. Skilled at leading a team and driving customer satisfaction through excellent hospitality, quality service, and strategic management of human resources. At XYZ Restaurant increased revenue by 20% while reducing operating costs by 15%. Recognized for developing successful marketing campaigns that significantly improved brand awareness.

Driven restaurant general manager with 10+ years of experience leading teams and driving sales. At ABC Restaurant, improved customer satisfaction ratings by 25% within six months while increasing revenue by 15%. Brought in over $1 million dollars in annual profits through strategic cost-saving measures and a renewed focus on customer service. Looking to bring my skillset to XYZ Restaurant as the next GM.

Detail-oriented restaurant general manager with 4+ years of experience leading teams in high-pressure, fast-paced environments. A proven track record of increasing sales and profits while maintaining customer satisfaction & reducing costs. Seeking to use my knowledge and experience at ABC Restaurant to create an unforgettable dining experience for customers.

• Advised restaurant staff on best practices to ensure the highest standard of customer service, resulting in a 20% increase in customer satisfaction scores within 3 months.
• Developed and implemented operational policies and procedures that increased efficiency by 25% while maintaining safety standards and reducing wastage by 10%.
• Spearheaded menu redesign initiatives, introducing new dishes that resulted in an additional $15,000 revenue per month with no significant overhead costs incurred.
• Diligently monitored restaurant operations for any discrepancies or issues; successfully identified cost savings opportunities up to 30%, leading to yearly savings of over $20,000 annually due to improved inventory control processes and lower supply costs.
• Expedited order processing times during peak hours through effective scheduling of staff; reduced wait time from 15 minutes down to 7 minutes on average without compromising quality levels or profitability margins.

• Compiled and managed a team of over 50 staff members, ensuring that all employees were trained on proper food safety procedures, customer service etiquette and job duties; decreased employee turnover rate by 22%.
• Revised restaurant policies to ensure efficient operations such as streamlining ordering processes for kitchen staff, reducing wait times for customers and improving overall quality of dining experience.
• Reduced labor costs by 13% through improved scheduling practices including cross-training personnel in multiple areas across the restaurant to increase flexibility during peak periods.
• Meticulously tracked inventory levels to reduce spoilage losses while maintaining a well-stocked supply room; achieved $1500 savings per month in purchasing budget due diligence efforts.
• Assessed current staffing needs on an ongoing basis by conducting regular performance reviews with each individual employee; implemented training programs when needed to improve their knowledge & skillset accordingly.

• Effectively managed day-to-day operations of a 200+ seat restaurant, supervising 30+ staff members and reducing labor costs by 8%.
• Reorganized the floor plan to enhance workflow efficiency and customer satisfaction; increased table turn times from 1 hour to 45 minutes on average.
• Demonstrated excellent problem solving skills when resolving conflicts between employees or customers in order to maintain a positive dining experience.
• Presented monthly financial reports with accurate sales figures and cost breakdowns; contributed over $100,000 in added revenue during peak seasons by implementing promotional campaigns & events.
• Improved inventory management processes resulting in reduced food wastage levels by 15% while increasing overall profitability margins within the first year as General Manager.

• Prepared and managed restaurant budgets and forecasted financial objectives, achieving a 3% increase in profits over the last year.
• Confidently handled all customer service issues with poise and professionalism; minimized customer complaints by 25%.
• Achieved an average of 90+% satisfaction ratings from customers on weekly surveys, resulting in increased positive reviews online for the restaurant business.
• Optimized operational processes to effectively manage staff scheduling, inventory control and vendor procurement; reduced labor costs by 10%.
• Structured comprehensive training programs for new employees which resulted in 15% improved efficiency amongst kitchen staff within 6 months of implementation.

Bachelor of Science in Business Administration
Educational Institution XYZ
Nov 2011

ServSafe Manager Certification
National Restaurant Association Educational Foundation
May 2017