Restaurant Manager CV

PERSONAL STATEMENT

Restaurant Manager with 7+ years of experience in delivering exquisite cuisine services focused on customer satisfaction in five-star restaurants. Outstanding team leader and customer-conscious administrator known for integrity and accountability at the managerial level. Dedicated to enhancing efficiency and using quarterly goals, research, and performance reviews to reduce operational costs and boost sales.

WORK EXPERIENCE

Restaurant Manager

Napoleon Restaurant
August 2018–Present, Derby

• Manage a 45-person team in a high-end Italian restaurant, ensuring a continuous increase in customer satisfaction, reduced employee turnover rates, and a 35% increase in sales year-to-date
• Coordinate all daily non-food operations, organizing daily activities and guaranteeing positive customer service experiences
• Manage all ordering and inventory supply chains to cut variable expenses by 7% through tightening controls over overtime costs and stock waste
• Promote safe food handling procedures and provide intensive health and safety training to a staff of 40+ people
• Launched an employee training project to resolve customer service issues, reducing complaints by 50% in 6 months
• Recruited and trained 30+ staff members through spot-training sessions

General Manager

Chester House
June 2015–August 2018, Leeds

• Managed all operations of a fast-growing multi-site restaurant, including floor management, personnel management, guest services, and budget administration
• Sourced the most cost-effective suppliers and created a new ordering system for ingredients, which saved the business 20% on supplies annually
• Maintained a hazard-free kitchen, raising the restaurant’s food hygiene grade from a 3 to a 5 in 6 months
• Managed staff scheduling and shift reorganization to suit flexible work hours, which resulted in a 60% increased employee retention rate
• Recruited, trained, and mentored 10 sales associates, 6 team leaders, and 1 assistant manager, resulting in a 27% increase in efficiency

Floor Manager

Taste Place
June 2013–May 2015, Manchester

• Captained a restaurant workforce of over 70 full- and part-time workers, and carried out accounting duties necessary to maintain financial stability and expansion
• Received commendation from the regional manager for maintaining high standards for employee cleanliness and client satisfaction
• Effectively managed timekeeping and payroll, including controlling cash drawer management, cash-outs, and deposits that reduced errors by 26%

EDUCATION

University of Roehampton

Bachelor of Science in Business Administration
2011–2013, London
Relevant Modules: Consumer Behaviour, Labour Economics, Principles of Marketing

Regent High School

2008–2011, London
A-Levels: Maths (A), History (A), English Literature (A)
GCSEs: 10 A*–C including Maths, English, and ICT

KEY SKILLS

HOBBIES & INTERESTS