Restaurant Manager Resume examples & templates
Copyable Restaurant Manager Resume examples
Restaurant management isn't just a job—it's conducting a nightly symphony where every table, server, and dish plays a crucial part. Behind the warm smiles greeting guests and the perfectly timed meal service lies a professional who's equal parts leader, problem-solver, financial analyst, and hospitality expert. The Bureau of Labor Statistics reports that food service management positions are growing at 7% annually, faster than many other industries, with nearly 1 in 4 managers working well beyond the standard 40-hour week.
The field has transformed dramatically since the pandemic, with 63% of restaurants now incorporating some form of technology-enhanced ordering system. Today's successful restaurant managers balance traditional hospitality with digital innovation—scheduling staff through apps while
still training them in the art of anticipating a guest's needs before they're expressed. As restaurants continue evolving toward experience-based dining (just look at the explosion of open kitchens and chef's tables), tomorrow's restaurant leaders will need to master both operational efficiency and creating memorable moments that keep guests coming back despite rising competition.
Junior Restaurant Manager Resume Example
Marcus Rodriguez
Phone: (415) 555-8902 • Email: m.rodriguez@email.com • Chicago, IL 60614
LinkedIn: linkedin.com/in/marcusrodriguez • Available for relocation
PROFESSIONAL SUMMARY
Restaurant management professional with 2 years of progressive experience in fast-paced dining environments. Started as a server and rapidly advanced to management through demonstrated leadership and operational excellence. Skilled in staff training, inventory control, and creating exceptional guest experiences. Looking to leverage my hands-on experience in a full-time Restaurant Manager role where I can continue driving revenue growth and team development.
EXPERIENCE
Assistant Restaurant Manager | Harvest Table Restaurant | Chicago, IL | August 2022 – Present
- Oversee daily operations of casual dining restaurant with $1.3M annual revenue and team of 22 staff members
- Reduced food waste by 17% through implementing improved inventory tracking system and staff training
- Manage scheduling for front-of-house team, reducing overtime costs by $1,450 per month while maintaining service quality
- Handle customer complaints and special requests, maintaining 4.7/5 rating on major review platforms
- Assist GM with monthly P&L reviews and identify opportunities to increase profit margins
Shift Supervisor | Harvest Table Restaurant | Chicago, IL | March 2022 – August 2022
- Promoted after 4 months based on leadership abilities and operational knowledge
- Supervised teams of 6-8 servers during evening shifts, ensuring quality service standards were met
- Trained 14 new hires on POS system, service protocols, and company policies
- Managed cash handling and end-of-shift reconciliation with 100% accuracy
Server/Bartender | The Rustic Fork | Chicago, IL | June 2021 – March 2022
- Consistently ranked in top 3 servers for sales and customer satisfaction metrics
- Developed extensive knowledge of food menu and wine pairings to enhance guest experience
- Helped create seasonal cocktail menu that increased bar sales by 22%
EDUCATION
Associate of Applied Science in Hospitality Management
Chicago Community College, Chicago, IL
Graduated: May 2021 | GPA: 3.8/4.0
Certifications:
- ServSafe Food Protection Manager Certification (2021, expires 2026)
- TIPS (Training for Intervention Procedures) Alcohol Certification (2021)
- First Aid & CPR Certified (2022)
SKILLS
- Staff scheduling & training
- Inventory management
- POS systems (Toast, Aloha)
- Cost control & budgeting
- Conflict resolution
- Menu development
- Health & safety regulations
- Social media marketing
- Basic Spanish proficiency
- MS Office & Google Workspace
ADDITIONAL INFORMATION
Volunteer monthly at Chicago Food Bank since 2020. Organized Harvest Table’s participation in Chicago Restaurant Week 2023, which brought in 134 new customers and received local press coverage.
Mid-level Restaurant Manager Resume Example
Marco Sanchez
Hoboken, NJ 07030 • (201) 555-8943 • marco.sanchez@email.com • linkedin.com/in/marcosanchez
Hospitality professional with 6+ years of restaurant management experience spanning casual dining to fine dining establishments. Known for building cohesive teams that consistently deliver exceptional guest experiences while maximizing profitability. Reduced food costs by 3.2% and employee turnover by 22% at current role. Seeking to leverage operations expertise and staff development skills in a dynamic restaurant environment.
PROFESSIONAL EXPERIENCE
General Manager – Riverfront Bistro, Hoboken, NJ (June 2020 – Present)
- Oversee all operations for a 150-seat upscale casual dining restaurant with $2.4M in annual revenue
- Manage 32 staff members across FOH and BOH, reducing turnover from 48% to 26% through improved training and team culture
- Cut food costs from 32% to 28.8% by implementing inventory management system and renegotiating vendor contracts
- Increased year-over-year sales by 14% despite pandemic challenges through expanded takeout options and patio service
- Personally handle guest complaints and VIP tables, maintaining 4.7/5 rating on major review platforms
Assistant General Manager – The Harbor Grill, Jersey City, NJ (March 2018 – May 2020)
- Supported GM in daily operations of busy waterfront restaurant with $3.1M annual revenue and 45 team members
- Created new server training program that reduced onboarding time from 2 weeks to 8 days
- Managed purchasing, inventory, and cost control, bringing food waste down by 17%
- Developed wine list that increased beverage sales by 22% and improved check averages by $8.50 per table
- Filled in as interim GM during 3-month medical leave, maintaining all operational metrics
Floor Manager – Tavola Rustica, Montclair, NJ (Oct 2016 – Feb 2018)
- Supervised FOH operations during dinner service for family-owned Italian restaurant
- Scheduled 18 FOH staff members, maintaining labor costs within 2% of budgeted targets
- Handled cash reconciliation and daily deposits averaging $7,600
- Created social media content that grew Instagram following from 860 to 3,200+ followers
EDUCATION & CERTIFICATIONS
Bachelor of Science, Hospitality Management
Rutgers University, New Brunswick, NJ – 2016
Certifications:
- ServSafe Food Protection Manager (current through 2024)
- ServSafe Alcohol Certification
- TIPs (Training for Intervention Procedures) Certified
- First Aid & CPR Certified (American Red Cross)
SKILLS
- P&L Management
- Staff Training & Development
- Inventory Control & Food Cost Management
- Menu Development
- Point of Sale Systems (Toast, Aloha, Square)
- Health Department Compliance
- Vendor Relations & Negotiation
- Customer Conflict Resolution
- Wine & Beverage Knowledge
- Restaurant Marketing & Social Media
Senior / Experienced Restaurant Manager Resume Example
VINCENT RAMIREZ
Santa Monica, CA • (310) 555-9281 • vramirez.hospitality@gmail.com • linkedin.com/in/vincentramirez
PROFESSIONAL SUMMARY
Restaurant management professional with 9+ years of experience driving operational excellence and staff development across casual dining and upscale establishments. Known for creating memorable guest experiences while maintaining profit margins (consistently exceeded revenue targets by 12-17%). Skilled at revitalizing underperforming locations through targeted training programs and menu optimization.
EXPERIENCE
GENERAL MANAGER | Coastal Kitchen Group | Santa Monica, CA | March 2019 – Present
- Oversee daily operations of a 180-seat upscale seafood restaurant with $3.8M annual revenue and 42 staff members
- Increased average check size by 23% through strategic menu engineering and server upselling training
- Reduced employee turnover from 72% to 31% by implementing peer mentorship program and flexible scheduling
- Navigated COVID-19 restrictions by developing profitable takeout program that retained 68% of revenue during dining room closure
- Collaborated with local fishermen to create “Catch of the Day” program, increasing weekend covers by 17%
ASSISTANT GENERAL MANAGER | Firestone Restaurant & Bar | Los Angeles, CA | June 2016 – February 2019
- Managed front-of-house operations for busy gastropub (220+ covers nightly) while supervising 25 FOH staff
- Decreased food costs from 36% to 29% through inventory control measures and weekly waste tracking
- Implemented new POS system that reduced order errors by 14% and improved table turnover times
- Created quarterly staff training modules that improved customer satisfaction scores from 4.1 to 4.7/5
- Assisted GM with $230K renovation project that minimized operational disruption (closed only 4 days)
RESTAURANT MANAGER | Bistro Bellevue | Seattle, WA | August 2014 – May 2016
- Promoted from Assistant Manager after 8 months due to exceptional performance
- Managed daily operations of 120-seat French bistro, including scheduling, inventory, and customer relations
- Led initiative to improve wine program, resulting in 31% increase in wine sales over 12 months
- Coordinated with Executive Chef to develop seasonal menu changes and prix fixe offerings
EDUCATION & CERTIFICATIONS
Bachelor of Science, Hospitality Management – Washington State University, 2014
Certifications:
- ServSafe Food Protection Manager (expires 11/2024)
- TIPS Alcohol Service Certification
- Certified Restaurant Manager (National Restaurant Association) – 2018
SKILLS
- P&L Management
- Staff Training & Development
- Inventory Control
- Menu Engineering
- Food Safety Compliance
- Labor Cost Management
- Wine & Beverage Programs
- Toast POS & Aloha POS Systems
- Conflict Resolution
- Restaurant Marketing
ADDITIONAL INFORMATION
Active member of California Restaurant Association
Fluent in Spanish
Volunteer restaurant consultant for local small business incubator program (2020-present)
How to Write a Restaurant Manager Resume
Introduction
Your resume is often the first impression you'll make on potential employers in the restaurant industry. As someone competing for a Restaurant Manager position, you need a resume that showcases not just your experience, but your ability to lead teams, control costs, and create exceptional dining experiences. I've reviewed thousands of restaurant management resumes over my career, and the difference between those that get interviews and those that don't often comes down to specific, quantifiable achievements rather than vague job descriptions.
The best Restaurant Manager resumes tell a story of progression, leadership, and measurable impact—not just a list of places you've worked.
Resume Structure and Format
Restaurant management is all about organization and attention to detail, and your resume should reflect these qualities. Keep these formatting guidelines in mind:
- Length: Stick to 1 page for less than 5 years of experience; 2 pages maximum for veterans
- Font: Use clean, professional fonts like Calibri, Arial, or Georgia in 10-12pt size
- Margins: 0.5-1 inch all around (0.7" tends to work well for most layouts)
- File format: Submit as PDF unless specifically asked for another format
- Section order: Summary, Experience, Skills, Education (adjust based on your strengths)
Profile/Summary Section
Your summary should be 3-4 lines that immediately communicate your restaurant management style, years of experience, and biggest strengths. Think of it as your "30-second pitch" to hiring managers.
Example: "Restaurant Manager with 6+ years of experience in fast-paced fine dining environments. Reduced food costs by 4.2% while improving guest satisfaction scores from 87% to 94% at Giovanni's. Skilled in staff development, inventory management, and creating memorable guest experiences in establishments generating up to $3.8M annually."
Professional Experience
This is where most Restaurant Manager resumes fall short. Don't just list responsibilities—show impact with numbers:
- Start with action verbs: Managed, Increased, Reduced, Trained, Implemented
- Include metrics: revenue figures, cost reduction percentages, staff size, covers per night
- Highlight specific systems you've used: Toast POS, OpenTable, HotSchedules, Compeat
- Show progression: emphasis on promotions or increased responsibilities
For each role, include 4-6 bullet points that emphasize different aspects of restaurant management: team leadership, financial performance, customer service, and operational improvements.
Education and Certifications
While formal education isn't always required, relevant certifications can set you apart:
- ServSafe Manager Certification (always include expiration date)
- Food Handler's Permit
- Alcohol service certifications (TIPS, TAM, etc.)
- Culinary degrees or hospitality management education
- Restaurant management training programs
Keywords and ATS Tips
Many restaurant groups and chains use Applicant Tracking Systems to filter resumes. To get past these digital gatekeepers:
- Include exact phrases from the job posting (inventory control, staff development, etc.)
- Mention specific software by name (POS systems, scheduling software, inventory systems)
- Use industry standard terminology rather than company-specific jargon
- Avoid images, tables, and fancy formatting that ATS systems can't read
Industry-specific Terms
Pepper your resume with relevant restaurant terminology that shows you speak the language:
- P&L management
- Labor cost percentage
- COGS (Cost of Goods Sold)
- Covers
- RevPASH (Revenue Per Available Seat Hour)
- Turn times
- Health department compliance
Common Mistakes to Avoid
- Listing every restaurant you've ever worked at (focus on the last 10 years)
- Emphasizing chef/cooking skills over management abilities
- Forgetting to mention financial management experience
- Using too many industry buzzwords without backing them up
- Failing to proofread (nothing kills credibility faster than typos!)
Before/After Example
Before: "Responsible for managing staff and ensuring customer satisfaction."
After: "Led team of 27 FOH/BOH staff, reducing turnover by 31% while maintaining 4.7/5 customer satisfaction rating during peak summer season with 450+ covers nightly."
The difference? Specific numbers that tell the hiring manager exactly what you can bring to their establishment. Your resume should make them think, "This is exactly the kind of manager we need!"
Related Resume Examples
Soft skills for your Restaurant Manager resume
- Team conflict resolution – finding solutions when kitchen and front-of-house staff clash over ticket times or food quality issues
- Multitasking under pressure during weekend rushes while maintaining composure (especially when short-staffed)
- Active listening when addressing customer concerns, particularly with repeat guests who expect personalized attention
- Cross-departmental communication between BOH/FOH teams during service adjustments
- Staff coaching through challenging situations like difficult customers or kitchen mishaps
- Quick decision-making when unexpected problems arise (food shortages, equipment failures, last-minute large parties)
Hard skills for your Restaurant Manager resume
- POS System Management (Toast, Square, Aloha)
- Inventory Control & Food Cost Analysis
- P&L Statement Interpretation
- ServSafe Food Protection Manager Certification
- Labor Scheduling Software (HotSchedules, 7shifts)
- Wine & Beverage Program Management
- Restaurant Equipment Troubleshooting
- Menu Engineering & Pricing Strategy
- HACCP Implementation & Compliance