Restaurant Manager Resume Tips
As the overseer of an establishment, a restaurant manager has many responsibilities on their shoulders. If you want to inspire the right kind of confidence in your prospective employer, you’ll need these seven tips for crafting a knockout resume for the fine dining industry.
1: List Your Rewards
Very few will hire a manager without some kind of accomplishment to their name. Make a list of all the accolades and high industry rankings awarded to your previous places of employment while you were in charge. If the list is substantial, pick between 3-5 of the most impressive.
2: Talk About Profitability
Your job as a restaurant manager is at the end of the day about making money. This would be a good time to reveal how you reduced inventory costs, developed a more affordable menu or negotiated new contracts with vendors at your previous positions.
3: Explain Why You’re Leaving
What’s prompting you to give up your current managerial job? No matter what your true reasons, frame them in a dynamic, positive way. For example, explain how you’re “seeking new opportunities in the organic industry” or “looking to bring a Michelin star to the South”
4: Stress Your Service Skills
Restaurants live and die by their reviews, so it’s more important than ever to profess a deep love of customer service and making your diners happy. You should devote several lines of your resume to interpersonal relations and service skills.
5: Mention Health Inspections
No boss likes the health inspector, but when you mention in your resume how you raised your restaurant’s score from 85 to 97 within a six-month time period, they can’t help but be impressed. They’ll also appreciate any references to sanitation or quality controls under your list of skills.
6: Showcase Education and Training
You can leave off your major if you were an archaeology student, but if you obtained a degree in hospitality management, that’s something your boss will want to know. The same goes for any kind of recognition from the National Restaurant Association (NRA)’s ServSafe program or certification from Foodservice Management Professional (FMP).
7: Use Numbers
Managers should be precise in their handling of a business. Include things like the overall revenue of your previous restaurant and the number of assistant managers you trained there. Talk about how you reduced the budget by 12 percent while increasing nightly income by 20 percent. Offer tangible statistics and trends to back up your statements.
Restaurant Manager Job Description
Restaurant managers are hospitality agents responsible for the overall success of their establishment on both a day-to-day and long-term basis. They supervise or work in tandem with all other restaurant staff, and their duties can include everything from planning new menus with the cooks to implementing new financial strategies with the owner. Restaurant managers are expected to have a variety of clerical, culinary and directorial skills, and should use these talents to maintain the reputation of their enterprise.