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Sample Resume for a Restaurant Manager

Sample Resume for a Restaurant Manager
Does your restaurant and hospitality resume serve up a full menu of your skills and accomplishments in food service? Check out this sample restaurant manager resume below for guidance and get a downloadable Word version of the resume template here.     

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987 Brookfield Place
Sometown, WA 84000
(555) 555-5555 


Fine Dining * Five-Star Resorts * Multioutlet Operations

Current "Manager of the Year" (2011) for Gold Resorts, where turnaround leadership of multimillion-dollar restaurant, banquet, room service and catering operations has resulted in record-setting profitability and eight "Best of Seattle" awards for fine dining excellence.


  • Hospitality & Culinary Management
  • Front- & Back-of-House Operations
  • Budgeting & Cost Controls
  • Five-Star Dining/Menu Development
  • Teambuilding/Training/Supervision
  • Safety/Sanitation/Quality Controls
  • Vendor/Inventory Management
  • Guest Service Excellence
  • Multioutlet Operations
  • Turnaround Management
  • Strategic Marketing & Sales
  • Payroll/P&L Management
  • Profit & Growth Strategies
  • Restaurant & Kitchen Design


GOLD RESORTS -- Seattle, WA and Nassau, Bahamas
Owner/operator of 25 five-star resorts in the US and Caribbean.

  • Food Services Manager, 2006-Present
  • Assistant F&B Manager, 2004-2005
  • Restaurant Manager, 2002-2004
  • Bar Manager, 2001-2002
  • Assistant Manager, 2001
  • Manager Trainee, 2000
Advanced through promotions, culminating in present oversight of $6.8M F&B operations (fine dining restaurant, two cafés, wine bar and banquet/ catering/room service operations) and a 65-member team.

  • Elevated gross sales of Gold Resorts' Seattle property 27% in first year as food services manager and by 12% or more every year thereafter.
  • Achieved record profitability of restaurant and catering operations for the past three years. Cut food and labor costs by 16% while increasing sales, food/service quality and guest satisfaction.
  • Redesigned menus and dining room layout; renegotiated terms with vendors/suppliers; halted rampant waste; and unified front- and back-of-house staff to create a cohesive, cooperative team committed to premium guest service and optimum profitability.
  • Restored profitability to Nassau resort's fine dining restaurant as restaurant manager, propelling a 25% margin swing (from -6% to +18%) in one year. Efforts resulted in distinction as one of the "Top 500 Grossing Restaurants" by Restaurant Magazine for two years in a row.
  • Recognized for leadership excellence through "Manager of the Year" honors (out of 25 F&B managers). 


"Manager of the Year," Gold Resorts (2011)

Eight "Best of Seattle" Awards:
  • Best Fine Dining Restaurant (2007, 2008, 2009)
  • Best Wine Bar (2007, 2008)
  • Best Catering Service (2007, 2008, 2010)
Top 500 Grossing Restaurants, Restaurant Magazine (2003, 2004)


BS in Hospitality Management, 1999
Northern Arizona University

Additional Training & Certifications:

  • Culinary Managers Program, 2002
  • Five-Star Training, 2000, 2001
  • ServSafe Certified, 2000
  • CDC Certified, 2000
Foreign Language:

  • French (conversant)

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