Sample Resume for a Restaurant Manager

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JAMES MALCOLM SATTLER
987 Brookfield Place
Sometown, WA 84000
(555) 555-5555
name@somedomain.com

FOOD SERVICES MANAGER

Fine Dining * Five-Star Resorts * Multioutlet Operations

Current "Manager of the Year" (2009) 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.

KEY SKILLS

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

EXPERIENCE

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.

Outcomes:

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).