123 Main Street • Atlanta, Georgia • 30339
Home: (555) 555-1234, Cell: (555) 555-1235
Objective: Seek the Position of Hotel Restaurant Manager
SUMMARY: Highly creative, knowledgeable and skillful Hotel Restaurant Manager with huge background in supervising food preparation and providing daily supervision to food personnel to ensure compliance with Serve-Safe guidelines and Department of Health regulations; creating recipes for food preparation, planning menus, maintaining food inventory ledger, monitoring food costs and preparing monthly/yearly reports and budgets.
Summary of Qualifications
Excellent communication and guest/employee relations skills.
Excellent proactive attitude to work.
Proven track record in delivering quality dining service.
Strong ability to provide effective leadership to achieving desired goals.
Remarkable organizational and time management skills.
Remarkable ability to work a varied schedule, including weekends, holidays and evenings.
Exceptional knowledge and understanding of food, beverage, and labor objectives.
Uncommon ability to set an appropriate image and role model that represents the image and work style that is reflective of the hotel's values and culture.
Great ability to promote excellent quality, customer service, cleanliness and safety.
Profound ability to hire and train new and existing employees to perform efficiently and effectively.
Supervise day-to-day shift activities of one or more food and beverage outlet(s).
Ensure all staff are properly trained and certified and have the tools and equipment needed to effectively carry out their job function.
Assist in the development and implementation of new menus and local food and beverage marketing programs, and participate in and maintain system-wide food and beverage marketing programs.
Achieve budgeted revenues, control expenses and labor costs, and maximize profitability within all areas of the food and beverage outlet(s).
Assist in preparation of the annual operating budget.
Maintain procedures to (1) ensure the security and proper storage of room service inventory and equipment (2) ensure the security of monies, credit and financial transaction, (3) replenish supplies, inventory, uniforms etc. in a timely and efficient manner, and (4) to minimize waste and control costs.
Participate in taking inventories.
Ensure that all restaurant equipment is in proper operational condition and is cleaned on a regular basis.
Ensure that all restaurant facilities are cleaned and properly stocked according to anticipated business volumes.