Bar and Restaurant Manager Resume Sample
This reverse chronological resume format lists job experience starting with your most recent position and ending with your first job. Is widely accepted and is applicable to most job seekers. The reverse chronological order resumes are easy to read and can highlight career growth.
This format suit those whose career goals are clearly defined and whose job objectives align with their work history. Check the reverse chronological resume advantages & disadvantages. The reverse chronological order resume format is preferred by most job recruiters.
THE BAR AND RESTAURANT MANAGER RESUME SAMPLE PROVIDES STYLISTIC IDEAS THAT YOU MAY USE IN YOUR RESUME
City, ST ZipCode, Country
Seasoned professional with over 28 years experience in the restaurant, hospitality and food and beverage industry. Work with exclusive hotels, restaurants, country clubs, and conference centers in planning, marketing, cost analysis, budgeting, expense control, staffing, training, and quality management. Ability to handle catering/banquet functions for up to 500 people, and implement team building and interpersonal relations skills with employees. Contribute methods to increase revenue and reduce costs. Responsibilities include:
The Island, Tampa, FL
2001 - Present
|Full operating and P&L responsibility of all front operations for a 5-star, upscale dining/entertainment operation grossing $8.1 million. Manage three bars and oversee dining room. Oversee staff of 150+, depending on season and events, with over 20,000 square feet of space and 500+ award-winning bottles of wine. Coordinate a variety of events. Provide operations with expertise in enhancing customer relations.|
Joe's Restaurant, Clearwater, FL
2000 - 2001
|Managed all food and beverage operations of a 300-seat, upscale restaurant facility. Trained and supervised a staff of 55 in food preparation, front/back house operations and problem solving for peak customer satisfaction.|
Miller's Place, Clearwater Beach, FL
1998 - 2000
|Restaurant and Bar Manager|
|Supervised operations of a family-owned hotel with one restaurant and two bars grossing over $6 million annually. Increased revenue at the restaurant by 20% within 1 month by adding a grill. Managed a staff of 75 in the food and beverage department. Improved interdepartmental communications and employee morale. Restructured procedures and developed and instituted employee training handbooks, tailored to each classification.|
Moore's Cafe, Tampa, FL
1993 - 1998
|Directed and administered total operational responsibility for a waterfront bar and grill, with docking facilities. Managed a staff of 20 serving breakfast, lunch and dinner. Coordinated catering and banquet functions. Increased Sunday sales by instituting Brunch and realized significant growth of revenue and increased flow of customers. Added local live bands on Friday and Saturday nights to add more business.|
Kitty's Steak & Lobster, Tampa, FL
1991 - 1993
|Managed a nationally recognized upscale restaurant, grossing over $1.5 million annually. Supervised 50 employees, serving a 400-seat facility. Increased productivity and cost savings by installing a computer system to control inventory and sales. Ensured supplies were available to meet demand. Maintained a high level of customer satisfaction through attention to detail in defining needs.|
Fairview, Tarpon Springs, FL
1989 - 1991
|General Manager/Executive Chef|
|Handled food and beverage operations, with monthly sales at over $50,000. Managed a staff of 10. Introduced new menu selections and revisions, based on season, pricing, and profitability structure, which increased revenues by 10%.|
Country Place, Tarpon Springs, FL
1987 - 1989
|Managed operations of a nationally known golf and country club, with a 100-seat restaurant. Supervised a staff of 25. Coordinated activities for banquets and catered affairs. Received above average ratings for guest service satisfaction.|
|Country Place, New Port Richey, FL |
|Red's Cafe, Indian Rocks Beach, FL |
|Amanda's Bar and Grill, Sun City, FL |
|Beverages and Things, Atlantic City, NJ |
Director of Food and Beverage
|Casino, Atlantic City, NJ |
Assistant Executive Chef
|XYZ Hotel, Cherry Hill, NJ |
Food and Beverage Manager
|Oaks Country Club, Sewell, NJ |
Food and Beverage Manager
|Alden Hotels, Philadelphia, PA |
Assistant Executive Chef
Received numerous Gold Medal Awards:
|Cornell University |
B.S., Business Administration for Hotels & Restaurants
|Culinary Institute of America |
Associate, Culinary Arts
Michigan State University
Certificates in Supervisory Training, Nutrition and Sanitation
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Other Bar and Restaurant Manager Resume Sample Info
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Follow up the job interview with a thank you letter. Employers regard this as an indication of your final interest in the position.
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