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.

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A seasoned professional with over 28 years of experience in the restaurant, hospitality and food and beverage industry. Work with exclusive hotels, restaurants, country clubs, and conference centres 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:

• Planning and Communication Skills• Inventory and Cost Control
• Profit and Loss/Budget Accountability• Purchasing/Vendor Relationships
• Customer Relations/Public Relations Skills• Staff Training/Development/Motivation
• Promote Service/Increase Revenues• Cooperative Teamwork At All Levels
The Island, Tampa, FL
2001 - Present
Bar/Restaurant Manager
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 the 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
General Manager
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
Co-Owner/General Manager
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
General Manager
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
Executive Chef
Red's Cafe, Indian Rocks Beach, FL
General Manager
Amanda's Bar and Grill, Sun City, FL
Executive Chef
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

Certified Food & Beverage Manager • Certified Chef

Recipient of over 45 awards given in the food and beverage industry.

Received numerous Gold Medal Awards:
1st Place-Hot Food Competition • Member, 1988 American Culinary Olympic Team

American Culinary Federation • National Association of Catering Executives
National Restaurant Association • American Society of Hospital Food Service Administration

Cornell University
B.S., Business Administration for Hotels & Restaurants
Culinary Institute of America
Associate, Culinary Arts

Michigan State University
Various courses in hotel and restaurant management

Certificates in Supervisory Training, Nutrition and Sanitation

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Other Bar and Restaurant Manager Resume Sample Info

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