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My objective is to find employment where I can apply the skills & knowledge I have attained through both my professional experiences in the food industry and my education in business administration. I have thirteen years experience in the restaurant industry. I am encouraged at the possibility of expanding my career to new heights by introducing myself to a new concept. I am a results oriented person who believes in being a strong team player, while always leading by example.

  • Current LEAP (Leadership Excellence Achievement Program) Certified - Company Top 6% Talent Base of Salaried Management
  • Intense experience and training with Hazard Analysis Critical Control Point (HACCP) standards and process, including: receiving/storage of frozen foods between 0 degrees F or below - max temp of 10 degrees F, and receiving/storage of cold foods at 40 degrees F or below.
  • Critical Control Point (CCP) charts 1-5 literate: CCP1: receiving/storage CCP2: glove usage CCP3: preparation/handling CCP4: cold holding & CCP5 serving temperatures.
  • Extensive training in the holding of Potentially Hazardous Food (PHFs)
  • Microsoft Word, Excel, Windows, Office proficient.
  • Typing abilities of 80+ words per minute.
  • Extensive safety/sanitation training through Ruby Tuesday Inc./corporate office / training facilities in Maryville, TN, Etowah County Health Department, Everclean Services Inc., Ecolab and ServSafe. Steritech food safety/sanitation certified since April, 2011.
  • ServSafe Food Safety Certificate Certified since January, 2004.
  • Current Certificate expires March, 2015.
  • Able to track/manage business operating revenues and expenses for specific time frame fiscal month/period, quarter, year) Strong organizational skills that allow me to manage daily processes and short term initiatives while keeping track of long term goals.
  • Strong knowledge of commercial food equipment, including: Vulcan, Hobart, and Delfield.
  • Experience with United States Department of Agriculture (USDA) onsite inspections.
  • Experience with United States Department of Labor onsite inspections and labor compliance laws.
  • Strong/well maintained relationship with Etowah County Health Department through over ten years of outstanding health ratings.
Restaurant Manager 01/2011 to Current
Cracker Barrel Old Country Stores, Inc Gadsden, AL
  • Manage staff ranging from 105-120 hourly employees on daily basis
  • Manage business Profit & Loss Statement (P&L) Control General Administrative Expenses (G&A) including repair and maintenance, utilities, benefits, sales taxes, and depreciation Control all aspects of business cash flow through tracking interest, taxes, depreciation, and add backs. Responsible for reconciling profit and loss statements for the business.
  • Responsible for multiple budgets and expenses annually, ranging from 850,000 to $1,200,000.
  • Manage and monitor training in all areas of personal hygiene, food temperatures, cold holding temperatures, food cross contamination, sanitation, safety, insect/rodent control.
  • Manage facilities/equipment and employee techniques to ensure the highest standards of safety and sanitation throughout the business.
  • Ensure all safety practices are executed to reduce/eliminate workmen's compensation claims.
  • Responsible for preparing and delivering performance evaluations on a quarterly, semi- annual, and annual basis.
  • Manage Retail and Marketing staff of 12-15 individuals on a daily basis to promote sales of targeted items and promotions.
  • Oversee annual sales of $3,500,000.00 for both restaurant and retail revenue centers.
Restaurant General Manager 08/2005 to 08/2010
Ruby Tuesday Inc Gadsden, AL
Restaurant Assistant Manager 01/2004 to 08/2005
Ruby Tuesday Inc Gadsden, AL
Bar Manager / Shift Leader 09/2001 to 12/2003
Ruby Tuesday Inc Scottsboro, AL
Additional Information
  • Professional Letters of Recommendation happily provided upon request.
This resume is created in 7 minutes.
Hardworking Food and Beverage Manager with 22 years experience in all aspects of store operations, including management, food and beverage cost management, cashiering, stocking and staff training an development. Highly knowledgeable about FOH and BOH restaurant operations.
  • Extensive hospitality background
  • Culinary arts education
  • Inventory monitoring
  • Safety standards training
  • Purchasing 
  • Operations management
  • Full service restaurant background
  • Bilingual in Spanish
  • Quality assurance
  • Professional demeanor
Lead Cook Aug 2011 to Mar 2018
Florida Hospital Orlando Orlando, FL
  • Taught the kitchen staff about proper nutrition, food allergies and dietary issues.
  • Communicated with kitchen employees, answered questions and offered insight into food preparations.
  • Maintained facility compliant with health codes, sanitation requirements and license regulations.
  • Provided constructive suggestions and encouragement to employees.
  • Supported other areas of the restaurant as necessary, such as setup, cleanup, prep work and equipment maintenance.
  • Evaluated department conditions and operations to determine strengths and areas for improvement. 
  • Delegated tasks to team members to optimize productivity. 
  • Completed opening and closing checklists according to set standards.
  • Regularly checked on guests to ensure satisfaction with each food course and beverages.
  • Maintained knowledge of current menu items, garnishes, ingredients and preparation methods.
Chef Apr 2007 to Aug 2011
Devo Engineering Co Orlando, FL
  • Ensured quality, presentation and proper quantities of plated food from line activities.
  • Managed kitchen staff team and assigned various stages of food production.
  • Monitored kitchen area and staff to ensure overall safety and proper food handling techniques.
  • Planned and prepared food products orders to maintain appropriate stock levels.
  • Oversaw the hiring, training and development of kitchen employees.
  • Prepared schedules, work assignments and constructed employee compensation packages.
  • Checked in deliveries and signed off on products received.
  • Forecasted, scheduled and monitored labor to be consistent with store traffic.
Cook/Cashier Nov 2004 to Apr 2007
Caribbean Sunshine Bakery Orlando, FL
  • Monitored kitchen area and staff to ensure overall safety and proper food handling techniques.
  • Considered seasonal product pricing and availability in the development of promotional dishes and menu selections.
  • Planned and prepared food products orders to maintain appropriate stock levels.
  • Completed daily logs, updated computer tracking systems and filled out other relevant documentation.
  • Effectively used items in stock to decrease waste and profit loss.
  • Forecasted, scheduled and monitored labor to be consistent with store traffic. 
Restaurant Assistant Manager Dec 2003 to Nov 2004
Plaza Resort & Spa Daytona Beach, FL
  • Managed customer service by training staff, overseeing operations and resolve issues in a timely manner.
  • Set effective employee schedules that maintained coverage at peak times and minimized labor costs.
  • Regularly checked on guests to ensure satisfaction with each food course and beverages
  • Completed opening and closing checklists according to set standards.
  • Interviewed, hired and trained new team members.
  • Forecasted, scheduled and monitored labor to be consistent with store traffic.
General Manager Mar 1996 to Nov 2003
Burger King Montego Bay, Jamaica
  • Performed restaurant walk-throughs to gauge timeliness and excellent service quality.
  • Optimized profits by controlling food, beverage and labor costs on a daily basis. 
  • Managed accounts payable, accounts receivable and payroll.
  • Assigned tasks and oversaw the direction of employees to ensure compliance with food safety procedures and quality control guidelines.
  • Conducted daily pre-shift and weekly departmental meetings to ensure organizational efficiency.
  • Built sales forecasts and schedules to reflected desired productivity targets.
  • Carefully prepared weekly payroll to keep up with projected revenue for the week.
Education and Training
Associate of Arts, Food Service and General Catering Management 1982 University of Technology Kingston, Jamaica