sample resume for RESTAURANT MANAGER (Fine Dining)

RESTAURANT MANAGER (Fine Dining)

Rajan Sharma
956/6, Ghandi  Nagar,
Delhi – 110011
(+91-11) 456 789

PROFESSIONAL OBJECTIVE

A responsible and challenging position in Restaurant Management.

SUMMARY OF QUALIFICATIONS

·         Design and implementation of management systems, administrative policies, and operational procedures.

·         Qualified Butcher, Saucier, Baker, and Chef.

·         Menu planning and experience with Italian, French, Oriental, Mexican, and Nouvelle American cuisine.

·         Hiring/termination, supervising, scheduling, training, evaluating, and motivating professional and support staffs.

·         Troubleshooting actual and potential problem areas, and implementing viable solutions that are both profitable and efficient

·         Purchasing food and supplies, and monitoring inventory.

·         Knowledge of financial systems and procedures.

·         Exceptional interpersonal, customer service, liaison, and follow-through skills.

·         Presentation of a positive and professional image.

PROFESSIONAL BACKGROUND

1982-Present THE TEMPEST, Waterville, ME
Manager/Chef

·         Assisted in the start-up of 200 seat restaurant featuring 120 item menu containing Italian, French, Oriental, Mexican and Nouvelle American cuisine prepared from scratch.

·         Standardized recipes, procedures, and systems including written test that all employees must pass.

1981-1982 NO FRILL COUNTRY COOKING, Orono, ME

Manager Trainee

·         Learned all aspects of restaurant management for 250 seat establishment with $125,000 weekly volume.

·         Stations included Saute, Fry, Salad, Baking, Hot/Cold Sauces, Portioning, Inventory, Ordering, Scheduling, and Supervision.

EDUCATION

Johnson and Wales, Providence, RI
B.A. Hotel and Restaurant Management, 1980