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Professional Summary
Detail-oriented and innovative management professional with solid hospitality industry expertise in restaurant operations management in high pressure environments. Versed in the application of various analytical factors to determine optimal pricing structures and inventory levels. Proven skills in managing employee relations and producing effective scheduling. Posses ServSafe Food Safety Training, Health and Tam Cards.
Skills
  • Proven cost-control expert
  • Food service background
  • Point of Sale (POS) system operation
  • Staff scheduling
  • Marketing and advertising
  • Inventory control and record keeping
  • Service-oriented
  • Trained in performance and wage reviews
  • Results-oriented
  • Business operations expertise
Work History
Bartender/Mixologist 04/2017 to Current
Tommy Bahama Restaurant, Bar & Store Scottsdale, AZ
  • Enthusiastically and appealingly described food and drink specials to guests.
  • Poured drinks using standard pour according to specifications.
  • Processed orders on a computerized Point of Sale system.
  • Closed out cash register and prepared cashier report.
Beverage Manager 07/2016 to 02/2017
The Cosmopolitan Las Vegas Las Vegas, Nevada
  • The Cosmopolitan in Las Vegas is the #1 Hotel and Casino in Las Vegas with a 98% room occupancy average 365 days per year. I lead a multi-unit venue including The Chandelier, Bond, Vesper, High Limit and Talon Club Lounge along with 3 Service bars, Showrooms and Pools. The Cosmopolitan has 300+ Union employees with up to 100 per shift. In three months we raised the Forbes Service Scores from 56% to 89% by proper training and leadership. I lead 4 managers per shift with Standard Operating Procedures, Payroll, BEO's, Progressive Discipline, Daily Sales Reports, Ordering 20-60k per day in product and Inventory Control. I reported directly to The Director of Beverage, Sr. Food and Beverage Manager and the VP of Food and Beverage.
Beverage Manager 02/2014 to 07/2016
Harrahs Las Vegas Las Vegas, Nevada
  • Harrahs Las Vegas is a multi-unit venue with over 175 FOH Union employees. I lead a team of 20-75 employees per shift, with daily revenues from 100k-250k. I reported daily, weekly and monthly sales reports directly to the Director Of Beverage. I was in charge payroll, budgeting and of ordering of beverage products exceeding 20k daily. I led and directed team members on effective methods, operations and procedures. I worked with the Director on remodeling and restructuring plans for 3 venues inside the casino along with relocating a Starbucks from upstairs to a more profitable location downstairs near the strip. 
General / Bar Manager 07/2007 to 01/2014
Friends Sports Tavern Trabuco Canyon, California
  • I was hired as the opening General Manager of the Sports Tavern and reported directly to the owners. I designed all food, beverage and cocktail menus to keep up with the craft and mixology trends. I lead a staff of 40+ employees and kept 90% of my original staff for 7 years. I carefully interviewed, selected, trained and supervised staff. I interacted positively with customers while promoting restaurant facilities and services. I skillfully interacted with external vendors to obtain the best quality in pricing and product. Created fun team building activities to engage staff in up-selling to meet revenue targets. 



Additional Information
MMS / Stratton Warren, Infogenisis, Kronos, Micros, Aloha, Microsoft, Avero, Bestmark, Hot Sos, Maximo, Open Table, Quikbooks, Notary Public, CPR & AED and First Aid Training.
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Professional Summary
Dedicated, hardworking restaurant management professional with 27 years of experience in team leadership in the restaurant and hospitality industries. Background includes sales, management, and front and back-of-the-house operations; extensive daily planning and operations experience.
Skills
  • Team building and staff retention
  • Vendor Sourcing and negotiating
  • P & L management
    • Risk management and inventory control
    • Facility management
    • Service industry background
    Work History
    Manager, 12/2016 to Current
    Aldis Langley Park, MD
    • Directly oversaw the store operations, including issuing staff assignments and creating production lists.
    • Assisted the team in meeting sales, stock loss, labor objectives and margin goals to increase profitability.
    • Developed knowledge about products and sales items to answer shoppers' questions.





    General Manager/ Kitchen Manager, 07/2005 to 08/2011
    Chevy's Fresh Mex Falls Church, VA
    • Strategically developed effective marketing plans to increase sales and profits while managing cost.
    • Effectively managed payroll and timekeeping, including completion of the proper paperwork for new hires and terminations.
    • Quickly identified problem situations and skillfully resolved incidents to the satisfaction of involved parties.





    Kitchen Manager, 04/2003 to 07/2005
    Applebee's International Forestville, MD
    • Led and directed team members on effective methods, operations and procedures.
    • Prepared for and executed new menu implementations.
    • Organized special events in the restaurant, including receptions, promotions and corporate luncheons.


    Restaurant Manager, 05/2001 to 03/2003
    Champs Americana Arlington, VA
    • Actively participated in ongoing customer service programs to build sales and rapport in the community.
    • Conducted timely performance evaluations for all front of house staff.
    • Oversaw front of house personnel to maintain adequate staffing and minimize overtime.


    Bar Manager, 03/1997 to 05/2001
    TGIF's Worldwide Washington, DC
    • Daily Stock Control and full weekly audit
    • Conducted bar training sessions for newly inducted staff, teaching proper bar services.
    • Consistently maintained high levels of cleanliness, organization, storage, and sanitation of food and beverage products to ensure quality.

    Convention Services Manager/Catering Operations Supervisor, 04/1989 to 03/1997
    Marriott International Washington, DC
    • Monitored all contractual agreements.
    • Developed convention programs and services.
    • Participated in site visits and plan meetings.

    Education
    Associate of Arts: Business Administration, 1996
    Strayer University - Washington DC
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    Professional Summary
    Bar professional with an extensive background in cocktails, spirits,  and home-made ingredients.  Extremely passionate about the quality and consistency of products with all intentions of ensuring positive guest experiences. 
    Skills
    • TABC Certified
    • Exceptional interpersonal skills
    • Point of Sale (POS) system proficiency     
    • Thrives in fast-paced environment
    • Extensive hospitality background   
    Work History
    Bar Manager Sep 2017 - Current
    Izakaya Houston, TX
    • Trained staff on spirits and cocktails, proprietary and classic alike.
    • Organized public tasting events.
    • Oversaw FOH operations on a daily basis both bar and floor.
    • Curated and kept record of spirit, wine, beer, sake, and shochu offerings. 
    Bartender Jul 2016 - May 2017
    Midnight Cowboy Austin, TX
    • Executed proper techniques while creating table side prepared cocktails for guests.
    • Educated guests on ingredients as well as background information and history of cocktails, be they proprietary or classic.
    • Consistently handled time management for customer comfort ability based on reservation time slots for new guests coming to visit.
    • Assisted in helping to maintain inventory of spirits and house made ingredients on a daily basis.




    Bartender Aug 2017
    Moving Sidewalk Houston, TX
    • Created recipes for seasonal menus from handmade ingredients.
    • Maintained inventory of all back of house products to be used throughout the bar, applicable to both house made ingredients and necessary needs for the rest of the house.
    • Prepared all ingredients to be used in cocktails for seasonal menus weekly.
    Bartender Mar 2015 - Mar 2016
    The Nightingale Room Houston, TX
    • Created handmade craft and classic cocktails in a timely manner while enduring extremely high volume.
    • Responsible for consistent and accurate prep according to station on a daily basis, as well as prep and inventory pars for weekly basis.
    • Appropriately suggested additional items to customers to increase restaurant sales.
    • Helped with personal input pertaining to events being held at venue.


    Bartender Sep 2013 - Aug 2014
    Takoba Austin, TX
    • Created handmade ingredients for beverages.
    • Helped make decisions for upcoming events.
    • Created new cocktails to be used for specials.
    • Skillfully anticipated and addressed guests' service needs.
    Bar Manager Feb 2011 - Mar 2015
    Hasta la Pasta Houston, TX
    • Responsible for writing and designing seasonal menus.
    • Utilized kitchen space to full capability for proprietary ingredients.
    • Maintained a clean and safe work environment.
    • Maintained employee needs, ensuring a comfortable work environment.

    Education
    High School Diploma: 2010
    Kingwood High Kingwood, TX
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    Professional Summary

    Highly proactive manager with sixteen years' experience in team leadership and customer service world wide. With strong career progression in venue management, Steven is flexible, and results-oriented offering focused leadership and venue operations knowledge to drive profitability. Background includes Bar sales, all aspects of management, and front and back-of-the-house operations.

    Skills
    • Refined problem solving
    • Positive energy and Attitude
    • Service-oriented
    • Natural leader
    • Conflict resolution techniques
    • Inventory control and record keeping
    • Strong time management skills
    • Staff scheduling
    • Strong work ethic
    • Passion for customer satisfaction
    • Results-oriented
    • Business operations expertise
    • Trained in performance and wage reviews
    Work History
    Venue Manager THE BOHEME BAR AND RESTAURANT 10/2015 - Current
    • Managing, organizing, and supervising special events in the restaurant, including receptions, promotions and corporate luncheons.
    • Overseeing TAB operations.
    • Purchasing and overseeing adequate quantities of necessary inventory items, including food, beverages, equipment and supplies.
    • Meet, greet and encourage feedback from customers and use feedback to implement positive changes within the venue.
    • Strategically developing effective marketing plans to increase sales and profits while managing costs.
    • Effectively manage all staff operations, including payroll and timekeeping, and completion of the proper paperwork for new hires and terminations.
    • Managing, training, and hiring staff at a venue that employs up to 25 workers.
    Assistant Manager THE BOHEME BAR AND RESTAURANT 10/2011 - 07/2015
    • Supervising a diverse team of people in a fast-paced, high volume environment.
    • Carrying out frequent checks of the Restaurant, Dining Room, Lounge and Kitchen.
    • Setting staff rosters in accordance with business needs. This including managing optimum cover during peak trading periods.
    • Setting targets with clear standards and time scales.
    • Supporting, developing and motivating staff.
    • Coordinating both the front and back of house operations.
    • Supervising shifts of function, waiting, bar, kitchen and cleaning staff to ensure that peak periods are fully covered.
    Duty Manager THE BOHEME BAR AND RESTAURANT 10/2011 - 10/2013





     

     

     



    Assistant Manager THE BRASS MONKEY HOTEL 03/2010 - 10/2011
    • Successfully reinventing key service areas including restaurant, cocktail & wine bar, and bottle shop.
    • Operating and maintaining both legislative compliance documentation and OH&S documentation
    • Managing day to day shifts and helping manage functions/event details at both front and back of house.
    • Successfully contributed to the pub's increasing popularity and helped to reduce anti social behaviour.
    • Cross-trained and backed up other service managers.
    • Purchased adequate quantities of necessary restaurant items, including food, beverages, equipment and supplies.
    Manager THE BELL INN - United Kingdom 08/2008 - 10/2008
    • Rescheduled tasks to cover for absent employees and high patron volumes.
    • Ensuring inventory of the bar is well managed.
    • Allocated cleaning tasks, and ensured bar is perfectly cleaned on a daily basis.
    • Met, greeted and encouraged feedback from customers and used feedback to implement positive changes within the venue.
    • Active planning, supervising and allocating the day-to-day operational activities of the venue.
    Bar Manager THE ALBANY - United Kingdom 06/2007 - 06/2008
    • Clearly and promptly communicated pertinent information to staff, such as large reservations or last minute menu changes.
    • Interacted positively with customers while promoting hotel facilities and services.
    • Correctly calculated inventory and ordered appropriate supplies.
    • Led and directed team members on effective methods, operations and procedures.
    • Oversaw front of house personnel to maintain adequate staffing and minimize overtime.
    • Quickly identified problem situations and skillfully resolved incidents to the satisfaction of involved parties.
    Bar Attendant FORREST CENTRE TAVERN 10/2009 - 02/2011
    • Bar attendant role at a busy tavern over the Christmas period.
    • A varied from handling basic bar service operations, to function set up, and coordination of weddings and private events.
    • Bar Service and Monitoring of The Responsible Service of Alcohol.
    • Promoted a positive atmosphere and went above and beyond to guarantee each customer received exceptional food and bar service.
    • Managed bar revenues, ensuring that all patrons were billed and all cash properly accounted for.
    • Consistently used suggestive selling techniques.

    Certifications and Training
    • Unrestricted Approved Manager
    • Senior first aid certificate
    • Crisis intervention certificate
    • Fire extinguisher training
    • Fire evacuation training 
    Project Affiliations

    Chairmanship- Ascot Park Strata Council

    • Coordinated Project 1 complete to building code. The first strata complex of its kind to do so in Perth.
    • Managed and coordinated bill to raise levies to complete project 2.
    • Reduced strata operation costs by 150k due to project 1 completion.
    • Reduced body corporate financial waste and lowered overall fees.
    • Led and persuaded the council's priorities to realize cost savings.
    • Oversee a major infrastructure upgrade provided by ATCO gas to the complex.
    • Developed relationships with fellow residents and took their concerns on board
    • Completed all tasks voluntarily and with little instruction from others.