Results-driven Restaurant Manager with 6+ years of experience in high-volume dining establishments. Proven track record of increasing revenue, optimizing operations, and leading teams to deliver exceptional guest experiences. Skilled in staff development, inventory management, and implementing cost-control measures while maintaining quality standards.

General Manager

• Oversee daily operations of a $4M annual revenue restaurant, leading a team of 45 staff members while increasing profits by 25% year-over-year

• Implement new inventory management system and cost-control measures that reduced food waste by 30% and improved profit margins by 15%

• Develop and execute staff training programs that improved customer satisfaction scores from 85% to 95% and reduced employee turnover by 40%

Assistant Restaurant Manager

• Managed front-of-house operations for 200-seat restaurant, supervising 25 staff members across multiple shifts

• Created and implemented new scheduling system that reduced labor costs by 20% while maintaining service quality

• Coordinated with kitchen team to optimize menu offerings and special events, increasing average check size by 18%

Shift Supervisor

• Led team of 15 servers and bartenders during peak service hours, consistently meeting sales targets and service standards

• Handled customer concerns and special requests, maintaining 92% positive feedback rating

• Assisted in training new staff members and developing service protocols that improved efficiency by 25%

Bachelor of Science in Hospitality Management

• Specialized in Restaurant Management and Food & Beverage Operations

• Completed internship at Michelin-starred restaurant in Boston

• President of Hospitality Management Society

Food Safety Manager Certification

• Advanced certification in food safety and sanitation management

• Comprehensive training in health code compliance and food handling

• Qualified to train staff in food safety procedures

Board Member

• Contribute to policy development and industry advocacy initiatives

• Organize educational workshops for local restaurant professionals

• Mentor emerging restaurant managers through association programs

Committee Chair

• Lead initiatives to promote sustainable practices in local restaurants

• Coordinate quarterly networking events for industry professionals

• Develop resources for restaurant management best practices