Maxine Corry
Address 1
Address 2
T: 0044 123 456 7890
E: info@dayjob.com


PERSONAL SUMMARY

A successful Restaurant Manager who can make every guest feel like a regular. Maxine has in the past made her premises profitable by ensuring they run smoothly and that her customers leave fully satisfied. This is something she does by listening to them and then using their feedback to create a better dining experience. You can rely on her to maintain consistently high production, productivity, quality, and customer-service standards.

She possesses extensive knowledge of current food as well as beverage trends and her experience ranges from high-end, fine-dining restaurants to casual dining and quick service outlets.

A real leader who is not afraid to make unpopular decisions and stand up to any wrong doing. She will always have the final say on all matters of importance. Someone who always sets an example in personal appearance and professional mannerisms for others to follow. You can rely on her to provide direction to employees regarding any operational or procedural issues. Furthermore, is a good planner who can accurately estimate food needs, and then place orders with distributors, and schedule the delivery of fresh food and supplies.

In her current role she is in charge of both ‘front and back of house’ operations and is actively involved in the recruitment, training, managing and motivating of staff. She has been commended by her superiors for building a welcoming and relaxed atmosphere through music and enticing food smells that immediately put people at ease. With colleagues has a reputation for equipping the front of house (FOH) team with the latest technology to streamline their operations.

At work she coordinates the activities of all the staff, scheduling and directing their work assignments. Goes out of her way to praise team members for jobs well done and identify areas for improvement. Is not afraid to have frank conversations and discipline staff when required.

During her career she worked in restaurants, national chains and fast food service companies. Where she has gained knowledge of all relevant regulations, quality standards, and health and safety practices. Has also developed an eye on spotting growth opportunities, like franchising or expanding, and shares them with the owner.

On a personal level she has the stamina needed to work in an environment that is physically demanding. Additionally, has a superb memory that enables her to remember the names of regular customers. Also, has the mobility, flexibility and willingness to travel is she is needed to cover other restaurants.

 

CAREER HISTORY

RESTAURANT MANAGER – Start Date – Present
Employers name – Location
Responsible for doing everything possible to ensure that guests are satisfied with their dining experience.

Duties;

  • Coordinating daily restaurant management operations in a way that maximises productivity and profit margins.
  • Delivering exceptional and superior food and beverage service to patrons so as to have them come back for more.
  • Motivating members of the restaurant team to deliver more.
  • Responding quickly, politely, efficiently, and accurately to customer complaints about food or service.
  • Ensuring that the seating capacity is never overbooked and that there is always ‘slack in the system’.
  • Setting staff working schedules to ensure there is cover for busy periods and special events.
  • Carrying out daily inspections and periodic on the spot audits to check the safety of equipment and to ensure that food is being cooked properly.
  • Training up new staff on proper customer service practices.
  • Handling all staffing responsibilities, including hiring, training, scheduling, and terminating employees.
  • Following all company policy and procedures regarding dealing with cash, equipment, and property.
  • Making sure compliance with licensing laws and other legal requirements.
  • Interacting with regular and new diners and building a positive rapport with different types of people.
  • Producing detailed reports at the end of the shift staff management, food control and sales etc.
  • Delivering excellent individualised customer service by personally greeting and seating guests.
  • Preparing mixed drinks for guests and serving on the bar when necessary.
  • Liaising on a daily basis with suppliers, licensing authorities and sales representatives.
  • Ensuring that proper security procedures are in place to protect employees, guests and company assets.
  • Developing and implementing cost-saving and profit-enhancing measures at every opportunity.
  • Managing those parts of the restaurant that customers don’t see, such as kitchens and storage areas.
  • Overseeing stock levels and ordering supplies when they are running low.
  • Communicating pertinent information to staff, such as menu changes, planned events, receptions and special guests arriving.
  • Keeping accurate statistical and financial records and then presenting these to the owner of the business.
  • Ensuring that all staff are wearing their uniforms and are smart and presentable.
  • Meeting and greeting customers as they enter the restaurant.
  • Cleaning the kitchen and dining areas according to regulatory guidelines.
  • Arranging the restaurant for large events like weddings or birthdays.
  • Collecting guest details and then sending them promotional emails of special offers etc.
  • Making sure that all stock deliveries come on time and are of the highest quality.
  • Conducting pre-shift meetings with staff to inform them of their duties for the day.
  • Maintaining the cleanliness of the lounge, service, room service and dining areas.

JOB TITLE – Start Date – End Date
Employers name – Location


KEY SKILLS AND COMPETENCIES

Professional

  • Control operational costs by identifying ways and measures to cut waste.
  • Familiarity with the latest restaurant management software.
  • Ability to prioritise and juggle multiple responsibilities.
  • Willing to work flexible hours, including nights and weekends.
  • Considerable skill in math and algebraic equations using percentages.
  • Experience of working with hot, cold, and hazardous cooking equipment.
  • Can memorize a menu so as to explain the options to clients.
  • Utilising high levels of patience, tact, and diplomacy to defuse confrontational situations with patrons who may be angry with the service they have received.
  • Resolving problems to the satisfaction of involved parties.
  • Thorough knowledge of Food, Beverage and hospitality sectors.
  • Investigating and resolving complaints concerning food quality and service to the satisfaction of all parties.

Personal

  • Physically fit and able to stand and walk around for long periods of time.
  • Can cope under pressure in a fast-paced environment.
  • Not afraid to make unpopular decisions.
  • Willingness to work evenings and weekends as required.
  • Pleasant, polite manner and a neat and clean appearance.

 

AREAS OF EXPERTISE

Guest satisfaction
Staff management
Restaurant finances
Budget control
Food preparation
Customer complaints
Planning menus
Staff rotas
Taking reservations
Greeting patrons
Customer service
Marketing
Hospitality industry
Streamlining operations
Training staff
Inventory management
Cleaning duties
Food safety

 

ACADEMIC QUALIFICATIONS

University name  –  Degree details              Study Dates
College name      –  Qualifications                Study Dates
School name       –  Subjects / Grades          Study Dates

 

REFERENCES

Available on request.

 

 

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