What to Write in a Restaurant Manager Resume Objective. Ensure staff compliance with internal controls, policies, procedures, standards and regulations. In this position, you will play a key role in managing all aspects of our restaurant business. Utilize property Service, Conduct daily menu class and taste panel with kitchen representatives, Conduct daily preshift meetings. Ensure that all staff operates Micros P.O.S. Assisting in the management of funds, media, bank deposits, receiving, inventory, and payroll as needed. Clearly and promptly communicated pertinent information to staff, such as large reservations or last minute. Knowledge of Outlook, Word and Excel, Demonstrates the desire and ability to provide high quality service to both internal and external customers, Ability to maneuver between tables and around corners, Highly motivated, ability to take initiative, Strong time management and organizational skills; ability to direct the work activities of several associates simultaneously and plan ahead, Strong verbal and written communication skills – ability to communicate with staff and to prepare written reports, Basic math skills; ability to accurately total guest checks, account for cash and inventory, Ability to ensure the highest level of quality in all areas of the operation, Ability to train, lead and motivate a staff of food professionals, Ensure that standards are being met regarding staff uniforms, quality of service/food, timeliness of food, guest relations, Assist and support restaurant/music hall staff in any of their job functions as needed, Provide clear and specific communications to the staff, Direct interaction with server trainers/Blues Buster and trainees, Greet all guests promptly and courteously in a professional manner, Responsible for assisting daily operations and overall business objectives in the Restaurant, Direct interaction with Server Trainers/Blues Buster and trainees, Check ticket counts with box office before shift begins, Log nightly sales and operational issues in Manager Log Book, either manually or online, Accurate accounting close-out of special events, Checking accuracy of labor system at the end of the shift, Oversee parties/special events in the rooms, Ability to delegate responsibility, motivate, and lead direct reports to acheive goals and objectives, Create daily preperation lists, cleaning, opening and closing lists for team, Fills in where needed to ensure guest service standards and efficient operations, Responsible for helping cashiers with start bags and making deposits, and the paperwork associated with it, Responsible for maintaining the Open Table system and All in-house holds and reservation tracking, Responsible for Host Stand and seating on show and special event nights, Must be able to work in ALL restaurant roles, Ensures that the guest experience is pleasant in regard to atmosphere, service and quality of food and beverage products by adhering to the Marriott brand/ performance standards, Ultimately responsible for the dining room’s appearance, consistency of set up, food and beverage service and quality of the experience, Ensures that all employees are in proper uniform and execute their job according to the Marriott and RockResorts brand performance standards, Maintains excellent communication between different departments in the resort as well as within the food and beverage outlets, Handles disciplinary issues that may arise in a prompt and professional manner according to resort guidelines, Performs any additional tasks or projects as required, A minimum of 2 years experience in a guest service position. HOST / SERVER. You should also be able to identify ways to decrease the restaurant's operational costs. No need to think about design details. Charismatic and customer-centric Host / Server with five years’ experience ensuring smooth and efficient front-of-house operations. Summary : 8+ years of experience as a Restaurant Supervisor is seeking to accomplish and fulfill my desire to be happy in an environment where I can offer my experiences. Check outlets before, during and after shift for proper set-up and cleanliness. Supervising and ensuring the quality of the service and the respect of the standards, Promoting good public relations, handling complaints, concerns or special requests, Working with a talented group of individuals including: the best sommelier in Hungary, a Bocuse d'Or participant Chef and highly respected Pastry Chef within the local community, and highly skilled bartenders, Previous experience working in food & beverage or a restaurant environment, Must have current, or be willing to obtain before start, ABC and ServeSafe Certifications, Previous supervisory experience (preferred), Train, supervise, and discipline restaurant staff as necessary for a smooth operation, Maintain sufficient supplies of stock to ensure smooth operations, Forecast necessary staffing and its related dollar expenditure to get the job done, Ensure that sequences of service and service procedure have been follow up by employee without failed, Observe guest’s experiences in the restaurant and anticipate their needs, Maintain high standards of conditions of the restaurant through constant inspections, notifying those responsible for any improvements or repairs to be made, Maintain constant supervision of staff with regards to performance, product knowledge and grooming, Ability to perform all positions including server, cashier, and expeditor, Supervise staff and department in manager's absence, Oversee Marriott staff and maintain Marriott standards, Move throughout facility and kitchen areas to visually monitor and take action to ensure food quality and service standards are met. 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