List things you have done more than descriptions of your previous work. Use our Simple Resume and Cool Resume templates designed with career experts. Follow these simple tips to surpass the expectations of employers with your resume. A motivated leader with strong organizational and prioritization abilities. Insist on a work environment that is free from harassment, Perform and supervise the staff’s compliance with consistent safe and sanitary food and beverage handling and serving. Managed and assisted kitchen staff in producing food for all 5 outlets. Resolved guest complaints according to hotel policy in a professional manner. Build My Resume. Ensure product and services stays consistent during varying levels of business, Assists in the selection, training, supervision, scheduling and success of all Cucina/IRD employees and beverage staff members, Capable of creating a motivational atmosphere and a cohesive team through effective communication techniques and a culture of trust with their superiors, peers and direct reports, Follows up on all emails, guests requests, duties and tasks whenever on duty to ensure timely and accurate completion, Is actively involved in the operation through daily presence at hot sos meeting, daily review of Medallia performance, and daily interaction with the staff and resort guests, Demonstrates proactive leadership qualities in the daily operation, Responsible for the dining room and bar's appearance, consistency of set up, food and beverage service, quality of the experience, and the security and storage of all Cucina and IRD product, Coordinates daily pre-shift and post-shift line-up's to educate the staff on resort information and conduct daily training on brand standard, Ensures that all employees are in proper uniform and executing all aspects of their job, completion of the daily MOD checklist, as well as the daily duties according to the Vail/RockResorts brand standards, Responsible for various administrative tasks including: scheduling to the forecasted business levels, posting weekly schedules in a timely manner, ensuring par levels are maintained and that all equipment is on hand and in excellent condition, Adheres to the departmental budget and payroll forecasting to lessen the amount of overtime and control labor costs, Works together with F&B GM to set high expectation of performance foe all FOH F&B employees, Responsible for attending numerous resort wide meetings and communicating all relevant information to the appropriate department(s), Complies with all resort policies, procedures and standards of operation, Ensures smooth operation and clean appearance of the pool and Pool One Outlet, Performs any additional tasks or projects as required or requested by management team, Minimum 1 year experience in upscale restaurant, preferably in hotel/ resort environment. Administers payroll and other associated benefits (for example sick and vacation leave). If you have the space to include it, you should. Restaurant Supervisor Requirements: High school diploma or GED. We are seeking a detail-oriented, reliable, and experienced restaurant supervisor to join our growing team. As a manager, you supervise and oversee different departments. Purchased adequate quantities of necessary restaurant items, including food, beverages, equipment and supplies. Problem solver effective listener and team player Success oriented with high energy and a positive attitude. Contributing to the overall success and profitability of the company and delivers on the company’s brand promises. The resume for restaurant manager position must present a performer on varied restaurant management duties. Treat people with respect, Ensure that all outlets open on time and in an orderly fashion, Always answer the telephone in three rings with a smile and answer questions accordingly or transfer as needed, Review reservation book/open table system to ensure proper set-up and server coverage, Able to operate the Point of Sale System/MICROS, Be knowledgeable of all menu items, their garnish, content and preparation methods. Make cash drops in accordance with proper cash handling procedures, Promote teamwork and associate morale. Promotes collaboration and positive, professional work environment. Oversaw all 5 food and beverage outlets throughout the hotel. The Restaurant Supervisor's responsibilities include overseeing the activities of restaurant staff, expediting customers' orders as needed, and maintaining good working relationships with suppliers. Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services. Profit-driven restaurant manager with multi-outlet experience; proven success leading startup, turnaround and high-growth operations; and strengths in building cohesive, top-performing and customer-centric teams. Perform personnel actions, such as hiring and firing staff, providing employee orientation and training, and conducting supervisory activities, such as creating work schedules or organizing employee time sheets. Promote a harassment-free work environment, Understand and comply with all state laws. Address: 3412 McCabe Avenue, Wilmington, DE Phone: (302) 996 3741 Email: [email protected] Current job: Restaurant General Manager; Highlands Steakhouse, Wilmington, DE. Try Now! Your Restaurant Manager resume should be far from normal, though if you want to land the job of your dreams. Exhibited a thorough knowledge of foods, beverages, supervisory duties, service techniques, and guest. Knowledgeable of hotel emergency procedures, Self/Workload Management: Produces required volume of work by planning, organizing and prioritizing work duties. Not every Restaurant Supervisor resume includes a professional summary, but that's generally because this section is overlooked by resume writers. Click the button below to make your resume in this design. ), Attend pre-shift and/or hold meetings, make notes of items being served as the specials and of any other information important to the dining room, Assist in implementation of the opening procedures of the department, as well as implementation of the closing procedures of the banquet department, Handle guest complaints regarding food and beverage service, Inform and train staff on specific rules, regulations, and procedures, utilize training manuals in the initial training of incoming personnel, and promote a positive work environment, Oversee the general maintenance and upkeep of the restaurant facility, Manage and promote responsible alcohol service as outlined in TIPS training, Handle money, operate P.O.S. 2020-08-28 05:08 Reply RESTAURANT SUPERVISOR JOB DESCRIPTION JOB SUMMARY Assists the Restaurant Manager in directing and organizing the staff of A.T. (Ariccia Trattoria), Piccolo Bar and Lounge, Caffé Siena, In-Room Dining and our Executive Floor Lounge to ensure first class service, food & beverage offerings and marketing to maximize profits and guest satisfaction ESSENTIAL DUTIES • Assist the Restaurant … 1. Works side by side with staff to train and model appropriate guest service standards, Financial Expectations: Follows proper selling techniques and ensures strategies are utilized to maximize Food and Beverage revenues. -required, Bachelor’s degree in hospitality or business. Objective : Full service restaurant manager with a winning attitude and a desire to deliver an exceptional dining experience. Great Food/Safe Food Certification, Claim all tips in ADP and on weekly tip sheet and submit to manager by end of pay week, Lift, carry or otherwise move up to 25 lbs. All employees must realize this fact and be aware that, at all times, it may be necessary to move employees from their accustomed shift, as business demands. Especially considering you have such a short time to impress anyways. Restaurant Supervisor Duties and Responsibilities Supervise staff in absence of Restaurant Manager, Utilize POS system to accurately charge customers, and ensure timeliness of food and beverage, Full knowledge and participation in the hotels Fire, Safety, Security, and Environmental plan and/or committees, Supervise all service personnel including counseling and discipline, to maintain service standards, Maintain proper set-up of dining room and enforce uniform and grooming standards of all service personnel on a daily basis, Conduct daily 'shift' meetings to keep staff informed of current promotions, daily specials, guest comments, daily events and pertinent memos, Ensure all staff has completed daily checklists, Inform guest of specials and menu changes, make suggestions and answer questions regarding food, beverages and service, Ensure alcohol incventory control system is performed at prescribed timees and proper follow up is performed in areas of concern, Communicate effectively with litchen staff to ensure guest satisfaction with food and service, Maintain superior standards of quality, service and cleanliness in the restaurants, service areas and outlets, Demonstrate a commitment to provide the best experience for guests, 1-3 years supervisory experience in a restaurant and/or bar, Must have at least 3 years experience in leading teams, Must have experience with an up scale restaurant, 8 Years in hotel / food and beverage operations at the luxury level, Knowledge of coordinating group reservations and requests, Knowledge of staffing for different meal periods and reading and forecasting to hotel occupancy, group movement and local events, Knowledge of cost controls as they relate to labor and supplies, Strong relationship skills in dealing with in-house guests, local community, meeting planners, employees, and peers, Must be very detail oriented and able to pinpoint defects in a timely manner, Must be a good public speaker, the ability to communicate clearly the goals and objectives, Must have computer skills that include word, excel, PowerPoint and access, Ability to communicate in a second language, preferable English, Knowledge of Micros, LMS, Fidelio and Time Saver applications, Must have basic financial skills to ensure proper forecasting, scheduling and maintaining a rigid time and attendance policy, Must have extensive food and beverage knowledge. Plans methods of carrying out the various requests, Performs human resource functions for staff, including scheduling, evaluating, and training staff, Assists in monitoring the profitability of functions to ensure quality and portion control while minimizing waste and broken or lost supplies. Next, point out your most impressive skills in a bulleted list. That is why you need a strong resume that will make you stand out. And try to up sell specials as specified by the Chef and beverage items, To take the food or beverage order from the guest, ensuring that the order is accurate and has been double-checked, To maintain a high standard of service to guests and recommend improvements, To check all stations, tables, pantry and display prior to each meal period and ensure areas are correctly set up, To follow up on service and make sure guests are given every attention, To assign stations and rotate duties to service Associates and check on them to ensure correct procedures are followed, Be responsible for the protection of all operating equipment, seeing that it is properly stored, handled and breakage is minimised at all times, To conduct daily briefings with all Associates, informing them of daily specials, Special Attention Guest and other relevant information, Must have neat and clean overall appearance, Must be able to ascend/descend stairs as a daily routine, Must be able to communicate and disseminate information accurately, either written or verbally, with the general public or associates, Must be able to comprehend reading materials, Maintains control of F&B costs, supply costs and inventory by adhering to all standards of operation including par levels, ordering procedures and portion control, Audits service and quality on a regular basis, Abides by all proper surface and equipment sanitation procedures, All employees to be trained according to the Captains standards for safety, Makes sure F&B manager is aware off all maintenance issues, Work with the Sous Chef to ensure that restaurant food is produced to Aramark food management policies, procedures, and department requirements, Supervise employees; counsel; promote employee growth, efficiency, morale, and teamwork, Be able to work an event based schedule, to include evenings and weekends, Actively support the Quality Improvement Process, Assist in ensuring that scheduling functions are performed accurately and on a timely basis, Assist in maintaining a highly motivated and well-trained staff, Open and close shift in accordance with manager’s checklist, Initiate aggressive guest interaction through seeking and soliciting feedback from guests, Properly execute revenue and check control procedures on shift, Handle daily associate relations (e.g., scheduling, time adjustments), Maintain a safe and sanitary work environment for all associates and guests, Find solutions for problems such as call outs, last minute bookings or any other daily problems that may arise, Be on the floor during entire meal period and ensure adequate coverage, Ensure that only a quality product is being served, Monitor hours and staffing on a daily basis, for restaurant, with accurate scheduling in line forecast and budget guidelines, Ensure all side work is done on daily basis, Maintain proper associate uniform standards and footwear which is slip resistant, enclosed toe and heel, Assist any associate in his/her job performance, when required, to ensure guest satisfaction, Understand and teach empowerment principles to ensure guest satisfaction, Exercise station rotation to ensure stations are distributed fairly, Minimum of two years food service or related hospitality management experience, Basic technical knowledge of restaurant operations, NOTICE: The hotel business functions seven days a week, 24 hours a day. Pearl Hart. Responsible for varied duties involved in the overall operation of the restaurant including maintaining the company’s brand standards. Restaurant Supervisor Resume also depicts tasks such as – handling cash operations, monitoring inventory reports, and building sales and profit by distributing advertisements and fliers. Worked with unhappy guests, making certain they leave pleased and return. Culinaire International January 2013 to April 2013 Restaurant Supervisor Washington, DC, Virginia. It’s actually very simple. Being a restaurant manager requires business as well as creative skills. Trained, developed and counseled employees to develop a high performing team. A restaurant manager resume that clearly articulates your skills and strengths as they relate to the job opportunity. 2. Mobile phone number: 78567. Skills : Administration Management, Personal Service Monitoring, Time Management, Judgment, Decision Making, Complex Problem Solving, And Operation Monitoring. This free restaurant supervisor job description sample template can help you attract an innovative and experienced restaurant supervisor to your company. They are in charge of customer service, hiring and training of employees, and inventory. Restaurant supervisors usually work more than 40 hours per week, and it is common for them to work weekends and even holidays. Alert management of potentially serious issues, May routinely greet guests, serve food and beverage, and take reservations and maintain reservations book if applicable, Handling food objects and products; bending, stooping, kneeling, Communication skills are utilized a significant amount of time when interacting with customers and employees, Mathematical skills, including basic math, cash handling, are utilized frequently, Ensure that the restaurant areas are neat and clean, Conduct pre-shift meetings with associates, communicating GSS goals, OH&S, house count and special events, Manage reservation requests and special menu planning, Responsible for scheduling and verify staffing levels for shifts. Know the restaurant you’re applying to. Must pass certification quiz/test for position. Unlike most industries, you do not need an MBA or an equal degree to become a general manager but an ability to put sweat, tears, and blood. Maintaining complete knowledge of restaurant menu, including daily specials. Check service stands and aisle areas. Summary : 9+ years of experience as a Restaurant Supervisor. Perform uniform inspection prior to opening shift and make necessary corrections immediately, Ensure that all side work is completed and restaurant cleanliness meets standards prior to the end of shift and or allowing associate(s) to leave. Prepare department budgets, track expenses and provide monthly financial reports to executive team. Chef/Kitchen Manager Resume. Thoroughly research the restaurant, tailor descriptions of your experience, and use key action verbs to create a great resume. A restaurant supervisor performs a lot of functions in a bid to ensure the smooth running of a restaurant, and to attain excellent level of customer satisfaction. Restaurant Supervisor , 2011 to 2017 Marriott Hotels – Burlington, MA. Give guidance toward improvement and make necessary adjustments for consistency, Maintain relationship with other departments in theatre, Know the competition and keep current with industry trends, Implement and support theatre/restaurant/lounge policies and procedures, Position requires 2 years-previous Food & Beverage and supervisory experience, Ensure that all products and merchandising brand standards are adhered to, Maintain brand operational standards and ensure that restaurant checklists and cleaning schedules are completed on a daily basis, Coach team members through the induction process by acting as training buddy to ensure a comprehensive orientation and maintenance of brand standards, Communicate and clarify major job duties, priorities, and expectations to team members and provide continuous coaching and constructive feedback in a timely manner, through verbal and written documentation, Provide support, direction, and encouragement in helping the team succeed in delivering business goals, Establish and communicate performance standards and monitor team member performance through observations, discussions, etc., and document both good and unacceptable performance accordingly, Assist team members in developing the skills and abilities necessary for improved performance, Ensure that products are of the highest quality, Responsibility for overseeing cash duties, Vocational or on-the-job training essential, Excellent interpersonal skills and ability to interact with and motivate team members, Ability to read, interpret, and articulate instructions using clear and direct language, Able to work as part of a team within a fast paced food service environment, Minimum of 6 months experience within a busy restaurant/hotel environment, Inspects all food & beverage areas for adherence to Weber County Health Department sanitation guidelines, Orders supplies, service ware, small wares, beverages, Bistro and banquet food, Provides managerial coverage to any outlet or location as needed * Possesses valid Weber County food handlers permit, ServSafe certification will be required 30days after employment, 2 years experience managing restaurants and banquets, Ability to perform all dining room positions including server, server assistant, and host, Supervise staff and dining room in managers absence, Interact positively with customers promoting hotel facilities and services. Must have excellent organization skills, a high degree of creativity to facilitate efficient problem solving. Assists with quarterly marketing plans and activities to attract new business and to keep customer focus level at a high priority. Summary : 7 years of experience as a Restaurant Supervisor. Responsible for proper use of all equipment and adheres to cost controls to reduce expenses and waste, Safety/Risk Management: Maintains a clean and safe work area in compliance with B. F. Saul Company Hospitality Group, brand, local, state and federal regulations. Restaurant Manager Resume: Certifications and Internships [Back to Table of Content] Certification and internships can add a lot of weight to your candidature while applying for a restaurant manager job. Richard S. Williams. Headline : 6+ years of experience as a Restaurant Supervisor. The key to this section is keeping it short and sweet while summarizing the resume. Skills : Problem Solving, Time Management, OJT, Word, Excel, Multiple Systems, Cash, Cash Register, And Customer Service. Here’s some other advice to keep in mind when writing a restaurant manager resume. A restaurant manager's job description involves managing staff, inventory, menus, customer service, and budgetary limitations. General managers are responsible for the financial and operational performance of the restaurant. and operate all equipment as needed, Know location of all guestrooms and meeting rooms in the hotel, Know laws concerning treatment of trespassers, Demonstrate knowledge of EEO policy, fair employment practices and the Fair Labor, Standards Act. Carefully interviewed, selected, trained and supervised staff of 15. Enforcing that all work areas, glassware, and silverware are properly cleaned throughout each shift. Moving and arranging tables, chairs and place settings and organized seating for groups with special needs. In addition to communicating these to the kitchen, Completing administrative activities including payroll, ordering, and performance management of the Cast Iron Grill team. Directed staff in daily work assignments to maximize productivity. Assisting in monitoring sales performance and make recommendations for scheduling, staffing, and other strategies. Ensure time quotes remain accurate and make necessary adjustments for consistency, Utilize POS system to accurately charge customers, track revenue reports and ensure timeliness of food and beverage, Implement and maintain housekeeping, sanitation and cleanliness standards in all areas of the department, Know the competition and keeping current with industry trends, Must have good speaking skills and maintain composure during stressful situations, Ability to track all shoppers reports and develops incentives to further training and improvement, Ability to monitor all floors of hotel to ensure proper tray management, Ability to maintain timeliness of deliveries, Ability to effectively deal with customer complaints in a friendly and positive manner. Perform various financial activities such as large reservations or last minute push to achieve 2018 NYC Award., preferably in Hotel/Resort environment this position, you should also be able to effectively present detailed both! 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