Assistant Restaurant Manager resume examples

Choose and edit as your own

Get inspired by the best resume examples picked for your profession and create your!

Add pre-written phrases

Describe yourself as a professional just in 2 clicks! All the phrases you need are prepared by us

Save and Download your Resume

Save it in PDF format. Ready-to-sent to you employer!

This resume is created in 7 minutes.
Professional Summary
Dedicated, hardworking restaurant management professional with extensive daily planning and operations experience. Skilled in staff training and development. Successful track record of building repeat clientèle.
Skills
  • Skillful menu development
  • Supply ordering ability
  • Kitchen management
  • Proficient in customer service
  • Service-oriented team player
  • Management and leadership experience
Work History
Assistant Restaurant Manager, 01/2015 to 01/2018
Lucky Otter Asheville, NC
  • Prepared for and executed new menu implementations.
  • Oversaw front of house personnel to maintain adequate staffing and minimize overtime.
  • Carefully interviewed, selected, trained and supervised staff.
  • Interacted positively with customers while promoting hotel facilities and services.
  • Recognized and formally acknowledged outstanding staff performance to boost company morale and productivity.
  • Promoted a positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
Guest Service Specialist, 06/2013 to 01/2015
Buffalo Wild Wings Asheville, NC
  • Provided excellent customer service
  • Relayed orders to bar and kitchen quickly and accurately.
  • Assisted in creating a bi-weekly work schedule for all serving and hosting employees.
  • Answered telephone calls and responded to inquiries.
  • Trained new employees
  • Monitored food preparation and serving techniques to ensure that proper procedures were followed
Education
Bachelor of Science: Health Management, 2015
Western Carolina University - Cullowhee, NC
High School Diploma: Chase High School - Forest City, NC
This resume is created in 7 minutes.
Professional Summary

Masters Degree in International Hotel Management and Certified Sommelier. An energetic and resourceful professional with operation management experience and exceptional people skills. Versed in multi-task oriented, client-focused and an attention to details professional with 10 years in the 5-star hotels.

Skills
  • Customer Service Focus
  • Dedicated Team Player
  • Digital Marketing & Strategy
  • Strong Leadership & Interpersonal Skills
  • Employee Training
  • Event Planning
  • MS Office/Mac OS
  • POS system:Micros, Infrasys, TMS
Work Experience
Assistant Restaurant Manager
Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur
Four Seasons Place/ Mar 2018 to May 2018
  • Assisted Outlet Manager with pre-opening projects
  • Developed short and long term outlet promotions
  • Finalized restaurant concepts & equipment
Assistant Manager (in charge) of casual dining
Singapore Barnacles / Casserole Restaurant of 200 seats
Shangri-La Rasa Sentosa/ May 2011 to Mar 2013
  • Assisted Restaurant Manager, supervised restaurant operations including when absent. 
  • Coordinated, planned and managed 5-10 events monthly. 
  • Managed 10-15 full-time employees and drove to achieved or exceed budgeted revenue. 
  • Trained new and existing employees accordingly on service standards, safety procedures and food safety.
  • Mentored 2-3 senior employees for succession plans.
  • Scheduled and approved employee time off and handled employee concerns.
  • Efficiently resolved guest problems or concerns to their satisfaction.
  • Continually and consistently took guests feedback for service quality improvement.
Service Leader of casual dining restaurant
Singapore, (Barnacles Restaurant)
Shangri-La Rasa Sentosa/ Feb 2011 to Apr 2011 Job summary same as Captain.
Captain of fine dining restaurant
Kuala Lumpur, Lafite Restaurant of 90 seats
Shangri-La Hotel/ Jul 2009 to Feb 2011
  • ​Developed and maintained exceptional customer service standards.
  • Ensured proper cleanliness was maintained in all areas of bar, wine cellars and front of the house.
  • Optimized profits through wine and beverage sales.
  • Minimized wine spillage and loss of operating equipment.
  • Performed wine, beverage and operating equipment inventory.
  • Supervised restaurant and managed opening and closing shifts.
  • Led 10-15 employees and ensured team grooming and service standards were met.
(Senior) Hostess of fine dining restaurant
Kuala Lumpur, Lafite Restaurant
Shangri-La Hotel/ Oct 2007 to Jun 2009
  • Managed guest emails and inquiries promptly.
  • Worked closely with Chef to developed a variety of menu items catering to customers with food allergies and diet restrictions such as gluten-free and vegan items and for Events menus.
  • Responsible for preparing Events menus and floor plans.
  • Implemented systematic table management.
  • Increased and regularly updated customer database weekly.
Hostess of Japanese restaurant
Kuala Lumpur, Zipangu Restaurant of 250 seats
Shangri-La Hotel/ Oct 2003 to Aug 2007
Started as waitress in January 2003, and promoted in the same year. Tasks are similar with Lafite hostess without menu planning. 
Educational Background
Master of Arts: Double Degree in International Business and Tourism Management University of Derby & Cesar Ritz United Kingdom / Switzerland Sept 2016- Oct 2017
Bachelor of Arts Les Roches Bluche, Switzerland - Global Hospitality Education Bluches, VS, Switzerland Jan 2016 (6month)
Japanese Language Nichibei Kaiwa Gakuin & Shinjuku Japanese school Tokyo, Japan, Completed immediate level Japanese (N3-N2) (July 2013- Dec 2015)
Languages
Malay: Native
English: Fluent
Japanese: Limited professional

Certifications and Honors
  • Certified Sommelier Level 1 & 2 (Court Master of Sommeliers) 
  • Advanced Beverage Course (ABSS)
  • Eta Sigma Delta (Masters)
This resume is created in 7 minutes.
Professional Summary

Enthusiastic business professional with two years of experience in Banking & Financial Services while pursuing a bachelor's in Finance. Confident go-getter prepared to accept the challenges that come my way!

Education
Bachelor of Business Administration : Finance University of Texas Arlington - Arlington, TX 01/2015-05/2019


  • GPA: 3.35
  •  Consistenly attained the Dean's List for multiple semesters with a 4.0 (Summer 2017, Fall 2017, Spring 2018) which required a minimum of 3.5 per semester
Work History
Bank Teller Fort Worth Community Credit Union - Bedford, TX 05/2016 - Current
  • Initiated strategies to develop and expand sales of services to existing customer which resulted in a 20% increase in annual revenue.
  • Organized and removed online banking files no longer in use.
  • Rapidly and efficiently prepared customer and ATM cash and change orders.
  • Continued education on current banking products and services through Credit Union National Association (CUNA).
  • Processed quarterly Vault and ATM audits with a zero error rate.
  • Executed customer transactions, including deposits, withdrawals, money orders and checks.
  • Answered telephone inquiries on banking products including checking, savings, loans and lines of credit.
Assistant Restaurant Manager Schlotzsky's - Pantego, TX 06/2014 - 05/2016
  • Carefully interviewed, selected, trained and supervised staff.
  • Clearly and promptly communicated pertinent information to staff, such as large reservations or last minute menu changes.
  • Interacted positively with customers while providing efficient customer service.
  • Prepared for and executed new menu implementations.
Honors & Activities
  • Currently a volunteer for Mission Arlington
  • Member of Young Americans for Freedom (YAF)
  • Member of the Pre-Law Society
  • Recipient of the Jack & Doris Fouse Award
  • Study Abroad Ambassador for UT Arlington College of Business
This resume is created in 7 minutes.
Summary
Solid experience in staffing and recruitment within a 'selling' environment. Excellent organizational and time management skills, with a history of earning trust and rapport with all levels of management, peers, subordinates and vendors. Outstanding communication, interpersonal and public relations skills. Results oriented and capable of taking on added responsibility. Energetic and assertive coordinating and implementing multifaceted operational procedures.
Skills
  • Training
  • Interviewing
  • Hiring/Orientations
  • Organizational Management
  • Analyzing issues/results
 
  • Strong work ethic
  • Guest Service Passion
  • Proven-cost control expert
  • Conflict Resolution Techniques
Work Experience
Assistant Manager, Panda Express & Erberts and Gerberts Jan 2015 to Nov 2017
Aramark Brookings, SD
  • Guest Service/Suggestive Sales Promoter to Sales & Cost
  • Inventory to Supply order
  • Sales Building Increase $28,000 40,000
  • Decreased Food Cost 42%-26% within 9 week analysis
  • Devised soup schedule for Erberts & Gerberts
  • Devised Daily, Weekly, Monthly cleaning schedule for E&G
  • Devised Master Cleaning Schedule for Panda Express
Fresh Foods Department Assistant Manager Sep 2012 to May 2014
Harris Teeter Fulton, MD
  • Oversaw Fresh Foods Dept. physical operation i:e Bakery, Meat/Cheese slicing op, Sub Shoppe, Sushi, Cheese Island, Chefs case, Retail shelves, catering.
  • Set working department for efficiency
  • Inventory to order supplies 4x weekly
  • Effectively managed payroll and timekeeping
  • Maintain safe work environment in keeping with audit co. SC Johnson
  • Led and directed team members on effective methods, operations and procedures.
  • Actively participated in ongoing customer service programs to build sales and rapport in the community
Assistant/Store Manager Nov 2007 to May 2012
HMS Host Bethesda, MD
  • Carefully interviewed, selected, trained and supervised staff.
  • Correctly calculated inventory and ordered appropriate supplies.
  • Strategically developed effective marketing plans to increase sales and profits while managing costs.
  • Recognized and formally acknowledged outstanding staff performance to boost company morale and productivity.
  • Led and directed team members on effective methods, operations and procedures.
  •  
  •  
  •  
  •  
  • Maintained a safe working and guest environment to reduce the risk of injury and accidents.
  • Conducted timely performance evaluations for all front of house staff.
  • Effectively managed payroll and timekeeping, including completio.n of the proper paperwork for new hires and terminations.
  • Created fun team building activities to engage staff in up-selling to meet revenue targets.
  • Met, greeted and encouraged feedback from customers and used feedback to implement positive changes within the restaurant.
  • Sales yr.
  • av.
  • 1,155,000.00:SPLH 47/17.4%; 24.1 Food Cost which is 3.9% below the corporate average.
  • New store open Kelly's Cajun Grill and Yeung's Lotus Express.
ServSafe Instructor Assistant Restaurant Manager May 2005 to Nov 2007
Bob Evans Farms Springfield, VA
  • Clearly and promptly communicated pertinent information to staff, such as large reservations or last minute menu changes.
  • Organized special events in the restaurant, including receptions, promotions and corporate luncheons.
  • Correctly calculated inventory and ordered appropriate supplies.
  • Actively participated in ongoing customer service programs to build sales and rapport in the community.
  • Promoted a positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
  • Oversaw front of house personnel to maintain adequate staffing and minimize overtime.
  • Met, greeted and encouraged feedback from customers and used feedback to implement positive changes within the restaurant.
  • Provided landscaping of perennials and annuals for the changing seasons of the year.
Assistant Restaurant Manager Jun 2003 to May 2005
Fuddruckers Columbia, MD
  • Carefully interviewed, selected, trained and supervised staff.
  • Organized special events in the restaurant, including receptions, promotions and corporate luncheons
  • Correctly calculated inventory and ordered appropriate supplies.
  • Oversaw front of house personnel to maintain adequate staffing and minimize overtime.
  • Met, greeted and encouraged feedback from customers and used feedback to implement positive changes within the restaurant.
  • Completed special project of dining room maintenance redoing all the woodworking for the cabinetry within the front queing area.
  • Increase restaurant sales 8.47%; 2.8% below budgeted food cost.
  • Increase benefit night monthly sales from $2963 to $6700.
Store Manager Apr 2001 to May 2003
Cutting Edge Pizza Odenton, MD
  • Maintained a safe working and guest environment to reduce the risk of injury and accidents.
  • Led and directed team members on effective methods, operations and procedures
  • Strategically developed effective marketing plans to increase sales and profits while managing costs.
  • Carefully interviewed, selected, trained and supervised staff.
  • Purchased adequate quantities of necessary restaurant items, including food, beverages, equipment and supplies.
  • Turn-around of operation from $3900.00 -$10,091.00 weekly sales Local Store Marketing with military community.
Assistant/Store Manager Oct 1990 to Apr 2001
Marriott Bethesda, MD
  • Met, greeted and encouraged feedback from customers and used feedback to implement positive changes within the restauran
  • Carefully interviewed, selected, trained and supervised staff.
  • New Store open Shoneys 57 associate unit.
Education and Training
Bachelor of Science, Restaurant Hotel and Institutional Management 1990 South Dakota State University Brookings, SD Restaurant Hotel and Institutional Management
Qualifications
 
  • SERVSAFE INSTRUCTOR
  • SERVSAFE CERTIFICATE THROUGH 2020 
Honors
Marriott: Human Resources award
Thompson Hospitality:  Manager of the month 3 mo. consecutive
Aramark:  Best Food Management 2017 QA Score 98%
Aramark:  Best Overall QA Score; 4 months consecutive; 2017
Aramark:  Student Engagement; Facebook Attendance Program; 2017
Aramark:  Best Retention; 2017.  No turnover