Restaurant General Manager Resume Sample
A Restaurant General Manager works to ensure the success of the business. He/she spends 15 hours a day at the restaurant. That’s more time at work than at home. The job covers different areas of the food business. Cooking is not the main skill needed for your Restaurant General Manager resume.
Many hotels and restaurants are on the lookout for good GMs. This is a job where experience matters the most. You should know the business from the bottom up. The best GMs don’t just have the knowledge. They have developed a feel for the business.
Our Restaurant General Manager resume sample will build on your experience. It is designed to highlight your career in the industry. Certifications, college degrees are great. However, restaurants are more interested in what you can do.
The same goes for entry-level Restaurant GMs. You could still get the job. The trick is to let the company know what you’ve done in the industry. Even without experience as a GM, you must show you can handle the responsibilities.
Restaurant General Manager Resume Sample
Richard S. Williams
Address: 3412 McCabe Avenue, Wilmington, DE
Phone: (302) 996 3741
Email: [email protected]
Current job: Restaurant General Manager; Highlands Steakhouse, Wilmington, DE
20 years in the restaurant industry; 10 years as a Restaurant General Manager, I started in the business to support my education and worked my way up to the top position. Along the way, I completed a Bachelor Degree in Hotel and Restaurant Management and certifications in food safety and customer service. The growth and profitability of the establishments I’ve managed are proof of my abilities. If given the opportunity of becoming the Restaurant General Manager, I am confident of bringing the same level of success to the restaurants of the Wilshire Towers Hotel.
- 20 years experience in the restaurant industry.
- 10 years experience as Restaurant General Manager.
- Bachelor Degree in Hotel and Restaurant Management.
- Certified – Customer Service
- Certified – Food Handling and Safety.
- Experienced in key areas of the restaurant business: Kitchen operations, front-of-the-house, inventory management, food cost management, customer service, personnel training and development, recruitment, workforce planning, marketing, business development, and sales generation.
- Dedicated; willing to work long hours in the business.
- Effective communication skills; fosters a productive team environment.
- Excellent leadership; motivates people to give their best performance on a daily basis.
Restaurant General Manager; 2012 to Present
Highlands Steakhouse; Wilmington, DE.
- Awarded “Best Steakhouse” in Delaware – 2014, 2015, 2016, and 2017.
- TripAdvisor “10 of the Best Restaurants to Visit” 2014, 2016, and 2017.
- Winner, Chef’s Grand Hat “Best Prime Rib” 2016 and 2017.
- Supervises daily restaurant operations.
- Performs audit on all areas of the restaurant to ensure the state of readiness.
- Conducts early morning meetings with the management team; discusses menu specials, promotions, new developments, and works to resolve pressing issues.
- Monitors restaurant’s food cost.
- Reviews restaurant’s par stock and inventory levels.
- Prepares and discusses projected P/L with the management team.
- Identifies sales targets for the restaurant.
- Conducts monthly and quarterly business review.
- Discusses the results of the business review with managers and supervisors.
- Takes part in tasting menu with Executive Chef to come up with a new list of offerings.
- Collaborates with Executive Chef in finalizing menu list.
- Assists Human Resources in the recruitment, selection, and training of personnel.
- Highlands Steakhouse profitability grew by 45% annually from 2012 to 2017.
Restaurant General Manager; 2008 to 2012
Chef Vito’s Global Buffet Experience; Wilmington, DE.
- Awarded “Best Family-Themed Restaurant” – 2010, 2011, and 2012.
- Awarded “Top 10 Buffet Restaurants” – 2011 and 2012.
- TripAdvisor – “Top 10 Restaurants to Visit” – 2010 and 2011.
- Performed monthly process improvement audit with managers and chefs.
- Collaborated with Chef/Founder Vito de Gamo on new restaurant offerings.
- Sourced restaurant ingredients locally by qualifying farmers, contract growers, and suppliers.
- Negotiated with suppliers on pricing, conditions, and payment terms of materials.
- Managed and audited restaurant inventory and par stock levels; endeavored to keep food cost at or below industry levels without compromising food quality.
- Conducted frequent audits on kitchen overall operations to ensure food safety, sanitation, and standards are followed.
- Reviewed kitchen preparation guidelines; consistently introduced revisions to further improve processes.
- Reviewed, prepared, and discussed the projected P/L statement with managers.
- Evaluated performance of all restaurant personnel.
- Presided over the adjudication process to resolve conflicts among personnel.
- Chef Vito’s annual sales grew by 88% from 2009 to 2012.
Restaurant Manager; 2006 to 2008
Chef Vito’s Global Buffet Experience; Wilmington, DE.
- Opened and closed the restaurant as per assigned schedule.
- Conducted inspections in all areas of the restaurant prior to opening and closing.
- Scheduled morning preparatory meetings with kitchen crew and staff.
- Trained and oriented new personnel on menu items, daily specials, and promotions.
- Collaborated with marketing team on new campaigns and restaurant promotions.
- Coordinated with Purchasing Manager and Accounting on the procurement of supplies.
- Reviewed the P/L statement; prepared the actual P/L statement every end of the month.
- Assisted in the kitchen during peak hours to ensure a smooth and expedient flow of orders.
- Performed random audits on food safety, cleanliness, and customer service.
- Introduced the online reservation system for the restaurant.
- Greeted and assisted customers in the dining area.
- Attended to all customer complaints, comments, and suggestions.
- Imposed disciplinary actions to erring personnel including terminations.
Hotel and Restaurant Management
University of Phoenix
2000 to 2004
Brandywine High School
1996 to 2000
Certifications/ Professional License:
- Certified – Food Safety; Delaware Department of State Health Services, 2006
- Certified – Customer Service; Strayer Online Course, 2005
- Status: Married with 1 child
- Date of Birth: 27 February 1983
- Hobbies include weightlifting, guitar, and cooking
Restaurant General Manager Skills List
The Restaurant General Manager skills list is built from years of being in the industry. Can you become Restaurant GM straight from college? Sure! The question recruiters will ask is: “Will you be effective?” The best GMs were honed by the experiences they gained from the ground up. They can relate to all personnel. They have faced every possible situation. Best of all, they understand the culture.
- Education. Some have become GMs with only a high school diploma. These are the people who rose through the ranks. They had years of On-The-Job Training. In our sample resume for Restaurant GM, Richard worked in restaurants to fund his education. Thus, his experience added more value to his college degree in Hotel and Restaurant Management. Make no mistake about it, a college degree is a big plus. However, some restaurants may place more value on experience.
- Certification. There is none required to become a Restaurant GM. You could take courses that are related to the job. Examples of these courses would be Restaurant Cost Accounting and Customer Service. Another would be Food Handling and Safety.
- Business Acumen. It’s not enough to know how a restaurant runs. You should know the business side as well. For example, managing food cost is very important. Likewise, hiring the right people. Inventory Control is crucial for the restaurant’s success.You should also be familiar with the financials. Profit/Loss (P/L) Statements are used widely. This is your basis for establishing your sales targets and monthly budget. Negotiation is a key skill. You have to get the best deals from suppliers.
- Communication. As the Restaurant GM, you are constantly communicating with different people. You work with Operations. You also collaborate with Marketing and Accounting. Part of your routine is talking with suppliers. And of course, there are the customers. What makes communication effective? Two things: being a good listener and an articulate speaker.
- Leadership. People are the most important asset in a restaurant. They are also the most difficult. You have conflicts to resolve. There are egos that can’t get along. You must be a leader. A good Restaurant GM knows how to motivate people. He/she can manage egos and get people to work together. How? You have to set an example for them.
Restaurant General Manager Resume Objective
We used our Restaurant General Manager resume objective to tell Richard’s story. When a recruiter reads this, it will be like Richard is in the same room. We did this to give the recruiter an idea of his personality. We wrote it in his voice.
This job is about people. You have to know how to get along with them. Restaurants want GMs that have the right personality. Of course, we made sure the key skills are included in our sample resume objective for a Restaurant GM.
Read the job post first. Take note of the job requirements. If you have the skills, include them in your objective statement. From there, write it as if you are talking to the recruiter.
Restaurant General Manager Resume Format
The chronological is perfect for your Restaurant General Manager resume format. Again, this job wants experience.
Take a look back at our sample job description for Restaurant GM. If it seems quite long, that was our intention. Why? Richard has more than 10 years of experience. It is understandable to have extensive experience when you have a long tenure.
Second, it allowed us to break down his skill set while keeping it an easy read. If you noticed, the sentences are short. They are written in plain and simple language. This will make it easier for the recruiter to understand.
When using the chronological, start out with your current employment. Only go back as far as your earliest relevant experience.
Entry Level Restaurant General Manager Resume
The only way you can possibly get the job without experience is if you have top-level education. For example, a Master’s Degree or an apprenticeship from a top restaurant. Otherwise, if you have an entry level Restaurant General Manager resume, you still have to rely on experience.
Focus on your previous experience in the industry. Were you a Restaurant Manager? Did you hold any management position in the restaurant? If so, itemize your duties carefully and thoroughly.
Anything is possible. A restaurant may have different criteria for hiring. Who knows? They might take a chance with someone who does not have experience. The idea is to highlight the skills that relate to the job of a Restaurant GM.
Restaurant General Manager Resume Writing Tips
A Restaurant GM should be meticulous with his resume the same way he/she is with food. Here are a few tasty Restaurant General Manager resume writing tips for you to chew on:
Showcase Your Skill Set – Just because you can cook does not mean you can manage a restaurant. Like our job description sample for Restaurant HM, open up your skill set. Touch on different aspects of the job.
Let Your Personality Shine – Your resume should give the recruiter a glimpse of who you are. Write in an easy, friendly manner. Don’t try to be technical. Avoid industry jargon. Make your resume an easy read.
Keep updating your resume. This should be routine even if you land the job. Remember, the resume should keep evolving. You won’t run out of ideas. Just use our Restaurant General Manager resume sample as a guide.
If this restaurant general manager resume example wasn’t sufficient for you, you are free to review some other samples and templates from our site. Browse to some related resumes below and find your inspiration.
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