Restaurant manager CV

Answer 1

Here is A sample CV for Restaurant Manager.....

Restaurant Manager

Written by Janice R. Worthington-Loranca, CPRW, JCTC

RALPH CRAMDEN

432 East Honeymoon Way

Columbus, Ohio 43215

614/555-1212

EXECUTIVE LEVEL MANAGEMENT

RESTAURANT/HOSPITALITY INDUSTRY

SUMMARY OF QUALIFICATIONS:

Successful professional qualified by twelve years of visible achievements in the food service/hospitality industry. Offering a tradition of performance excellence reversing distressed operations, enhancing visibility in market place and generating high-dollar profits.

PROFESSIONAL EXPERIENCE:

1995 to Present

THE BLUE DANUBE RESTAURANT

Columbus, Ohio

GENERAL MANAGER

• Direct sales and profitability of high-image full service restaurant founded in 1937 and generating up to $822,000 annual sales.
• Specialize in American/Greek eclectic cuisine and serving lunch/dinner offerings seven days a week; accommodates up to 125 guests and manages 38 associates.
• Orchestrate recipe/menu development based on guest trends/preferences and seasonal considerations; sources vendors and negotiates inventory costs.
• Develop advertising strategies, layout, and design for print inColumbus Alive, The Other Paper, and The Ohio State University Lantern; provides complimentary meals to WOSU-Radio in exchange for promotional air-time.
• Extensive profit/loss experience in standardization of portions and implementation of labor cost controls, documents end-of-month, daily and weekly transactions; prepares bi-weekly payroll.
• Recognized for cultivating long term, stable staff with team-player philosophies; credited with increasing revenues 167% over three years by increasing customer base and average check.
• Created, developed and implemented all formalized operational systems and procedures including employee handbook, flow charts, forms, check-lists, server/bartender/kitchen associate job descriptions and incentive programs.
• Configured server station charts to assure high degree of cost-efficient customer service; focused on customer problem-identification and resolution.
• Voted "Best Dive Bar" and "Best Neighborhood Bar" byColumbus Alive, August 27, 1997; co-partnered promotions with Ohio State University, Leukemia Society, Children's Hospital National Night Out, Neighborhood Services and Multiple Sclerosis Society.

1994 to 1995

PLANET HOLLYWOOD

Chicago, Illinois

SHIFT DIRECTOR

• Directed food and beverage promotion and operations for highly visible night club/theme restaurant seating 420 guests and generating over $10 million annually.
• Managed 22 shift associates including wait staff, bussers and bartenders; selected to train all new employees via ten day formal training program.
• Demonstrated skills accommodating private parties featuring corporate heads, sports figures and celebrities; credited with high degree of diplomacy resolving problems without sacrificing customer relations.
• Recipient of performance excellence recognition; ranked #3 in business development and won numerous sales contests.

1986 to 1994

CHI CHI'S

Columbus, Ohio

LOUNGE SUPERVISOR

• Directed 18 associates in lounge operations for full service theme restaurant seating 280 guests and generating $1.3 million annual sales.
• Emphasis on inventory control and business development, generated $25,000 monthly sales, and recognized with regions= lowest liquor cost out of 218 stores.
• Cultivated Monday Night Football company promotion from #21 to #2 in one year; designated Employee of the Month four times in 24 months.

EDUCATION:

B.S.B.A. IN ACCOUNTING CANDIDATE

Then Ohio State University

Columbus, Ohio

(Three quarters from completion)

AFFILIATIONS:

Columbus Area Chamber of Commerce

North Campus Business Association

Ohio Restaurant Association

National Restaurant Association