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1

restaurant general manager

  • Working with the sales and marketing team to drive sales forward. 
  • Mentoring and training up junior and new staff. 
  • Monitoring & reporting on standards & performance targets.
  •  Arranging & chairing weekly team meetings, focussing on targets & achievements.
  •  Implementing new initiatives Involved in the recruitment of new staff.
  • Ensuring all administrative and IT records are entered and updated correctly. 
  • Providing prompt and accurate information on individual performance.
2

restaurant general manager

  • Supervise the work of staff 
  • Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance 
  • Assess staffing needs, and recruit staff.
  •  Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
3

restaurant general manager

  • Developed marketing campaigns to increase visibility of the restaurant; analyses market   demographics defined the target market and determined advertising placement.
  • Planned menus, estimated food and beverage costs, and purchased inventory.
  • Investigated and resolved food / beverage quality and service complaints, ensuring customer satisfaction and repeat business.
  • Created new business through community involvement and active public relations programs.
  • Recruited, hired, supervised, scheduled and motivated a staff of up to 25 employees.
  • Trained service staff to enhance customer service and increased profits through suggestive selling
4

restaurant general manager

  • Monitor labor and product expenses.
  • Resolve complaints and customer problems.
  • Recruit, train, manage and motive staff.
  • Development people.
  • Identify and assign duties to staff to meet objectives.
  • Scheduling.
  • Maintain high standards of quality controls, hygiene, health and safety standards.
5

restaurant general manager

  • Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in dining facilitiy.
  • Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance
  • Review work procedures and operational problems to determine ways to improve service, performance, or safety..
  • Managing the Restaurant sales plan and budget.