{"id":7949,"date":"2023-04-17T09:37:53","date_gmt":"2023-04-17T09:37:53","guid":{"rendered":"https:\/\/jobstik.com\/restaurant-general-manager-resume-sample\/"},"modified":"2023-04-17T09:37:53","modified_gmt":"2023-04-17T09:37:53","slug":"restaurant-general-manager-resume-sample","status":"publish","type":"post","link":"https:\/\/jobera.com\/resources\/restaurant-general-manager-resume-sample\/","title":{"rendered":"Restaurant General Manager Resume Sample"},"content":{"rendered":"\n

THE RESTAURANT GENERAL MANAGER RESUME SAMPLE PROVIDES STYLISTIC IDEAS THAT YOU MAY USE IN YOUR RESUME<\/span><\/p>\n\n\n\n

FirstName LastName<\/strong>
Street Address
City, ST ZipCode, Country
Phone #
Email Address<\/p>\n\n\n\n

SUMMARY<\/strong><\/td><\/tr>
Restaurant General Manager with 10 years of experience in the franchise industry. Responsible for total profit loss, use computer applications to track sales and other information for reporting to corporate headquarters. Involved in increasing sales, reducing turnover, improving customer service, and improving loss prevention. Background includes budgeting, forecasting, and inventory control, as well as hiring, training, scheduling, and supervising personnel.<\/td><\/tr>
 <\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
EXPERIENCE<\/strong><\/td><\/tr>
\n
Zane Company, Houston, Texas
The company operates a variety of franchise restaurants.<\/div>\n<\/td>
\n
1990 – Present<\/div>\n<\/td><\/tr>
 <\/td>\n
1998 – Present<\/div>\n<\/td><\/tr>
General Manager<\/strong><\/td><\/tr>
Manage and maintain total profit and loss responsibility for a $1.04 million full-service restaurant. Supervise 30 employees, including an assistant manager, shift managers, drivers, a cook, and wait staff.
\u2022 Attained more than 114% of target for employee retention rate (achieved 80% with a 70% goal) through better scheduling, incentives and improved work environment.
\u2022 Achieved an 85% rate for customer satisfaction.
\u2022 Grew the business from $16,000 per week to $20,000, achieving 111% of the plan with an $18,000 target.
\u2022 Received two awards in 2000 for loss prevention and reduced problems.<\/td><\/tr>
 <\/td><\/tr>
General Manager<\/strong><\/td>\n
1997 – 1998<\/div>\n<\/td><\/tr>
Coordinated and directed a $1.14 million restaurant with 30 employees.
\u2022 Increased sales from $18,000 per week to $22,000, attaining 115% of the plan with $19,000 as the goal.
\u2022 Reduced turnover by 5% for a location that was already at a very low rate.<\/td><\/tr>
 <\/td><\/tr>
Assistant Manager<\/strong>
Assisted in managing a $988,000 restaurant.<\/td>		\n
1996 – 1997<\/div>\n<\/td><\/tr>
 <\/td><\/tr>
Shift Manager<\/strong><\/td>\n
1994 – 1996<\/div>\n<\/td><\/tr>
 <\/td><\/tr>
Delivery Driver<\/strong><\/td>\n
1990 – 1994<\/div>\n<\/td><\/tr>
 <\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
TECHNICAL KNOWLEDGE<\/strong><\/td><\/tr>
\u2022<\/strong><\/td>Operating Systems: Microsoft Windows NT \/ 98 and Unix<\/td><\/tr>
\u2022<\/strong><\/td>Software: Microsoft Office (Word and Excel)<\/td><\/tr>
\u2022<\/strong><\/td>Languages: Html and C++<\/td><\/tr>
 <\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
EDUCATION<\/strong><\/td><\/tr>
\n
Texas Southern University, Houston, Texas<\/div>\n<\/td>
 <\/td><\/tr>
Business<\/strong><\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
\n\n\n\n
\n
\n

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