Resort Restaurant Manager Resume

Elijah Harris
74, Monroe Street
Cincinnati, OH, 1863
888-734-8723

OBJECTIVE

A restaurant manager position at well-known resort where I can utilize my educational qualifications and my wide experience in the relative filed.

PROFILE

  • Solid track record of success in previous assignments demonstrating upward career tracking.
  • Strong interpersonal communication skills.
  • Effective oral and verbal communication skills.
  • Excellent customer service skills.
  • Strong leadership skills.
  • Ability to make quick decisions in high stress situations.
  • Proficient in Microsoft office Package.

PROFESSIONAL EXPERIENCE


Fine Dining Restaurant Manager
French Lick Resort – Cincinnati, OH, 2000-Present
Duties included:

  • Schedule staff according to occupancy levels.
  • Monitor and track payroll and revenue daily.
  • Assist with coaching and counseling staff.
  • Ensure physical atmosphere and cleanliness of restaurant, including inspecting tabletops, side-stations and tray stands.
  • Assist with monitoring of all current inventories (liquor, beer, wine, food, etc.) and the ordering of new product.
  • Communicate with leadership and staff on upcoming events, and promotions.
  • Attend department head, conference review, food and beverage and pre-con meetings as required.
  • Maintain profitability of restaurant through forecasting and staffing.
  • Provide support for catering, IRD, or other ancillary service areas to ensure company service expectations are met.
  • Provide a pleasant and efficient atmosphere for staff and guests.

Kitchen Manager
Interstate Hotels & Resorts – Dublin, OH, 1996-1999
Duties included:

  • Ensured proper staffing levels by recruiting, interviewing and hiring talented kitchen staff members following Company guidelines.
  • Managed assigned staff, including scheduling, performance feedback, discipline, investigations and terminations.
  • Responsible for ongoing training and professional development of staff members.
  • Effectively communicated to management to ensure effective and efficient operations without issue.
  • Built trust with staff members and fellow management by providing clear and honest communication and feedback.
  • Evaluated the quality, care and morale of the staff and strives to improve these areas through solid communication, care with schedule-writing, work group leadership, etc.
  • Assisted in implementation and maintains all kitchen systems.
  • Assisted in maintaining current kitchen schedules, staffing templates, staff files, ordering and production targets, etc.

Restaurant Manager
Embassy Suites – Cleveland, OH, 1992-1995
Duties included:

  • Managed and organized the activities of the hotel’s restaurant, banquets and lounge to maintain high standards of food and beverage quality, service.
  • Implemented effective controls of food, beverage, and labor costs and monitored the F&B’ budget to ensure efficient operations, including achieving budgeted revenue and labor expenses.
  • Ensured compliance with health, safety, sanitation and alcohol awareness standards.
  • Helped ensure high standards of food and beverage quality, service and marketing to maximize profits and insure outstanding customer service.
  • Interviewed, trained, supervised, scheduled, and evaluated staff.

EDUCATION

University of Cincinnati, Cincinnati, OH, 1992
Bachelor’s Degree in Culinary Arts