Top Restaurant General Manager Skills

Below we've compiled a list of the most important skills for a Restaurant General Manager. We ranked the top skills based on the percentage of Restaurant General Manager resumes they appeared on. For example, 13.4% of Restaurant General Manager resumes contained Customer Service as a skill. Let's find out what skills a Restaurant General Manager actually needs in order to be successful in the workplace.

The six most common skills found on Restaurant General Manager resumes in 2020. Read below to see the full list.

1. Customer Service

high Demand
Here's how Customer Service is used in Restaurant General Manager jobs:
  • Assisted General manager in all areas of Restaurant Management to ensure profitability and outstanding customer service on all levels.
  • Investigated and resolve food/beverage quality and service complaints, ensuring exemplary customer service relations and therefore, repeat business.
  • Maintain a positive and professional customer service-oriented attitude while supervising the store and develop employees to achieve company goals.
  • Provided customer service, internal departments and vendors to coordinate overall marketing efforts in accordance with corporate goals.
  • Recruited and hired excellent restaurant staff based on attitude and aptitude * Maintained exceptional customer service.
  • Conducted district training meetings to focus on excellent customer service, driving sales and increasing profitability.
  • Assured high degree of cost efficient customer service, focused on customer problem identification and resolution.
  • Led team to provide high-level customer service ensuring a positive and profitable customer experience.
  • Exemplified the second-to-none customer service where I maintained an exceptionally distinctive guest experience.
  • Trained, coached and demonstrated leadership to associates while providing excellent customer service.
  • Provided quality atmosphere and customer service experience that delivered total customer satisfaction.
  • Managed day-to-day operations of a restaurant, including providing exceptional customer service.
  • Ensured all restaurant standards without compromising food quality and customer service.
  • Established strategic and professional policies to provide excellent customer service relations.
  • Delivered outstanding customer service to achieve increased sales and customer satisfaction.
  • Provide excellent customer service maintained a clean restaurant had inspections monthly.
  • Developed customer relations/sales through proactive customer service and problem solving.
  • Established mandatory customer service training program for all customer-facing employees.
  • Drive sales and exceptional customer service through effective service management.
  • Established high standards of customer service and insured proper staffing/scheduling.

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2. Food Safety

high Demand
Here's how Food Safety is used in Restaurant General Manager jobs:
  • Certified trainer/Training unit, Certified Food Safety instructor, Top Performer in Management Course and Certified Company acquisition trainer.
  • Implemented processes and routines for operational and food safety excellence.
  • Produced excelling results on quarterly Operations and Food safety audits.
  • Maintain federal food safety regulations.
  • Passed all restaurant/food safety inspections.
  • Implement rigorous food safety initiatives.
  • Increased sales significantly by focusing on food safety and quality as well as training staff to provide and excellent guest experience.
  • Maintain team member turnover, unit cleanliness, food safety standards, recruitment & training of new team members and managers.
  • Maintained cleanliness and sanitation of all store areas ensuring compliance with KFC guidelines and state of Ohio's food safety program.
  • Order products for store, make schedule, do bank deposit, opening store, filling out food safety check list.
  • Managed a team of 15 members, training staff in product procedures and food safety in compliance with company standard.
  • Build and manage restaurant team to deliver exceptional guest service and maintain high standards of food safety and restaurant cleanliness.
  • Focused on customer service as well as providing a positive work environment and adherence to labor laws and food safety.
  • Achieved 100% compliance with non-negotiable standards for food safety, health and sanitation inspections by implementing operational audits.
  • Maintain average rating of 95% on Food Safety Audits and 100%on Health Safety Department Inspections.
  • Monitor and reinforce food safety procedures and maintain QSC (Quality, Service, and Cleanliness) standards.
  • Enforced compliance with government regulations, BKC Market Policy, employment laws, food safety, BKC Security.
  • Prepared quality products while maintaining proper food safety, portion control and presentation within service goal times.
  • Improved customer metrics scores and food safety review scores by effectively on-boarding and training top-notch team members.
  • Train team members, inventory, food orders, do interviews, and ensure food safety and quality

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3. Payroll Records

high Demand
Here's how Payroll Records is used in Restaurant General Manager jobs:
  • Manage employee files, payroll records, and other Company records in accordance with Company policies and legislative regulations.
  • Review Profit and Loss reports and Payroll records.
  • Monitored budget and payroll records.
  • Maintain staff payroll records and collaborate with accountant to administer bi-weekly pay checks.
  • Monitored budget and payroll records.

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4. Financial Statements

high Demand
Here's how Financial Statements is used in Restaurant General Manager jobs:
  • Established and implemented accounting procedures, prepared financial statements.
  • Monitor and use financial statements accordingly.
  • Review financial statements, sales reports, and hourly performance data to measure productivity and goal achievement to maximize total revenue.
  • Prepared journal entries and financial statements for receivable and payable functions.
  • Maintained financial statements for home office use.
  • Created sales reports and financial statements.
  • Maintained all financial statements for owner.
  • Review financial statements and activity reports Identify areas needing cost reduction or program improvement.

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5. Food Cost

high Demand
Here's how Food Cost is used in Restaurant General Manager jobs:
  • Performed all general manager duties:*Staffing*Scheduling*Product Ordering*Banking*Food Cost Control*Labor Cost Control*Equipment Maintenance*Customer Service and Training
  • Labor food cost non and repairs staffing coaching keeping brand standards customer hospitality handling any situations
  • Restructured bulk purchasing for deli into restaurant and effectively lowered food costs per serving.
  • Increased Profit, doubled sales per guest check, reduced inventory shrink, brought food cost and labor within projected levels.
  • Improved total food cost 15%, bar costs by 17% and reduced labor and overhead costs to record lows.
  • Analyze data on a daily basis such as Labor cost and Food cost, end of day report and weekly reports.
  • Schedule employees, ensure bottom line profit margin, manage labor, manage food cost, keep facility maintenance to come.
  • Implemented inventory controls on a shift by shift basis which has held Food cost at a 2.5% or less loss.
  • Managed inventory level and controlled food cost by reviewing the serving portion and the quantity of preparation to minimize unnecessary expenses.
  • Perform weekly analysis of labor and food costs to identify negative trends and to implement new processes to increase store productivity.
  • Handled cash flow, labor, food cost control, scheduling, team motivation, human resources and overall operations profit.
  • Presented weekly, monthly and annual sales, labor, food costs, and restaurant controllable profit figures to district managers.
  • Helped store improve labor costs, food cost, customer satisfaction feedback, speed of service, cleanliness and overall profitability.
  • Full knowledge of aloha system, payroll, scheduling, food cost and P & L. Provide budgeted financial results.
  • Managed all aspects of the establishment including food costs, labor and promotions- resulting in annual revenues of $1.8M+.
  • Increased store revenue by 38% in first 90 days while controlling all labor and food cost standards as required.
  • Conduct daily and weekly inventory of the bakery, reporting food cost, and usage variances to the General Manager.
  • Reduced labor cost by 10% and food cost by 6% within 3 months of joining the company.
  • Trained management and employees on the correct procedures of Pizza Hut to ensure labor and food costs were achieved.
  • Created and implemented new menu design with an entire menu overhaul designed to lower food cost and maximize profitability.

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6. Loss Statements

high Demand
Here's how Loss Statements is used in Restaurant General Manager jobs:
  • Prepared weekly and monthly profit and loss statements, inventory reports, schedules, as well as payroll and training manuals.
  • Managed financial reports to include, profit/loss statements, labor variances, inventory cost variances, restaurant controllable product variances.
  • Managed general operations of restaurant including inventory, staffing, banking, training, and monthly Profit and Loss statements.
  • Reconciled and studied monthly Profit & Loss statements, General Ledger accounts, and tracked invoices and spending.
  • Input, executed, and managed profit and loss statements, as well as budgets and forecasting.
  • Prepared financial reports, profit and loss statements, balance sheet and statements of cash flows.
  • Reviewed Profit and Loss statements with the district manager and management team on a monthly basis.
  • Handled all transactions with regards to money, including maintaining all Profit and Loss statements.
  • Reviewed profit and loss statements, and discussed actual and targeted figures with the managers.
  • Balanced Profit and Loss statements, consistently maintaining the best percentage in my division.
  • Controlled all costs, performed weekly inventory and reconciled profit and loss statements.
  • Review, analyze, and maintain Profit and Loss statements for opportunities.
  • Prepared monthly detailed reports explaining profit and loss statements for the store.
  • Performed inventories, calculated costs and prepared profit and loss statements.
  • Reconcile profit and loss statements.
  • Analyze profit and loss statements.
  • Directed procurement of supplies, food, and training materials Operated budget and profit and loss statements in excess of $1,000,000
  • Order store supplies, daily shift changes, weekly reports, Profit and Loss statements 6.
  • Prepared payroll, food and operating budgets for mouthly profit and loss statements.
  • Forecasted and completed profit and loss statements.

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7. Beverage Deliveries

high Demand
Here's how Beverage Deliveries is used in Restaurant General Manager jobs:
  • Scheduled food and beverage deliveries.
  • Used office computer for inventory control and to place orders for food and beverage deliveries.
  • Schedule and receive food and beverage deliveries, checking quality, and quantity.
  • Scheduled and received food and beverage deliveries, verifying order correct was accurate.
  • Scheduled and received food and beverage deliveries.
  • Scheduled and received food and beverage deliveries.

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8. Labor Costs

high Demand
Here's how Labor Costs is used in Restaurant General Manager jobs:
  • Reduced labor costs utilizing proper scheduling.
  • Created cost measurement and analysis tools and guided supervisors in management practices that decreased food and labor costs over 2.5%.
  • Position included interviewing, training, and scheduling employees to keep labor costs in control while maintaining an excellent service level.
  • Developed and maintained exceptional customer service standards Optimized profits by controlling food, beverage and labor costs on a daily basis.
  • Streamlined existing processes, resulting in increased company profits, as well as reduced food, beverage and labor costs.
  • Maintained corporate policies and procedures and maintained an excellent track record of customer satisfaction and controlling food and labor costs.
  • Achieve budgeted revenues, control expenses and labor costs, and maximize profitability within all areas of the restaurant.
  • Reduced overall labor costs by 5% in the first month on the job and effectively maintained that reduction.
  • Cross trained personnel on additional skills, saving labor costs, improving productivity and boosting employee job satisfaction.
  • Worked 8 years and 2 months overseeing 20 - 25 employees while controlling labor costs and variances.
  • Cut labor costs significantly; by streamlining the kitchen, thus, requiring less staff to operate.
  • Organized and implemented systems to maintain food and labor costs within 3% deviation of required budget.
  • Oversee all finances including food and labor costs as well as profits and losses for business.
  • Maximize profits by controlling food and labor costs and reviewing P&L statements for inaccuracies.
  • Generated and analyzed daily, weekly and monthly forecasts, labor costs, inventory and ordering.
  • Optimized Restaurant profits by controlling food, beverages, and labor costs without compromising customer service.
  • Meet or exceed criteria in respect to food, paper, condiment, and labor costs.
  • Analyze food and labor costs, adjusting as necessary to maintain and increase store profitability.
  • Establish and maintain control of food and labor costs, budget, and inventory.
  • Monitored business activities and maximized profits by controlling food, beverages and labor costs.

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9. Daily Operations

high Demand
Here's how Daily Operations is used in Restaurant General Manager jobs:
  • Managed daily operations and business functions in accordance with established corporation policies and procedures.
  • Managed daily operations, inventory control, labor costs, and enforced quality customer service
  • Managed all aspects of the daily operations of a privately-owned, fine-dining restaurant.
  • Work directly with Owner/Operator overseeing daily operations while maintaining BP Corporate standards.
  • Directed daily operations and managed performances of unit support staff.
  • Possess expertise in strategic and daily operations planning.
  • Coordinated daily operations for three on-site restaurants.
  • Oversee daily operations of full-service dine-in restaurant.
  • Assisted restaurant General Manager in daily operations.
  • Job Duties: Responsible for all aspects of daily operations of restaurant functions, including following all state and federal regulations.
  • Coordinated weekly classes for management in the region for the purpose of developing comprehension of PNL statements and basic daily operations.
  • Managed daily operations at a high volume full service restaurant ensuring that quality meets company standards and guest expectations are exceeded.
  • Managed daily operations of my Burger King to ensure guest satisfaction, increasing sales and profitability, and employee retention.
  • Managed the daily operations of the store which included cash management, sales, and weekly ordering of food.
  • Manage daily operations to hold the values, reputation and expeditions of the largest pizza company in the world.
  • Oversee daily operations including budget, food and labor costs, inventory, staffing, scheduling and purchasing.
  • Managed the daily operations of a delivery restaurant with annual sales in excess of $1M per year.
  • Directed daily operations of the Oak Room restaurant seating 80, and generating $250,000 in annual revenues.
  • Run restaurant in daily operations, customer service, delegate crew of 3-7 employees, and daily deposits.
  • Coordinated between front and back of house to ensure smooth running of the store in daily operations.

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10. Restaurant Operations

high Demand
Here's how Restaurant Operations is used in Restaurant General Manager jobs:
  • Provided leadership and direct supervision of all restaurant operations to ensure that the business exceeded its annual operating plan.
  • Managed different areas of the restaurant operations, including customer relations, vendors relations and inventory control.
  • Evaluate individual restaurant operations and provide recommendations for improvements in procedures, products or equipment to Chef/Owner.
  • Managed all areas of restaurant operations, exceeding goals in sales, profitability and customer satisfaction ratings.
  • Earned merit-based promotions from entry-level roles to ultimately manage restaurant operations.
  • Managed overall restaurant operations, administration, and asset management.
  • Managed restaurant operations including cash handling, and labor management.
  • General Manager of Company's quick service restaurant operations.
  • Managed all aspects of restaurant operations and strategy.
  • Managed restaurant operations for high volume restaurant.
  • Managed total restaurant operations for everyday actions.
  • Served in all aspects of restaurant operations
  • Headed entire restaurant operations of 1unit.
  • Supervised front house/back house restaurant operations.
  • Increased profitability of restaurant operations.
  • Coordinated the entire restaurant operations.
  • Oversee the daily operation, work with fellow managers and owners in the planning, directing, coordinating of restaurant operations.
  • Manage and drive restaurant operations, opening new locations through contract negotiations, licensing, maintenance management, and employee leadership.
  • Front of House restaurant operations, bar management and financial management with emphasis on customer service and sales growth.
  • Managed multiple areas of restaurant operations such as customer relations, vendors' relations and inventory control.

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11. Food Preparation

high Demand
Here's how Food Preparation is used in Restaurant General Manager jobs:
  • Achieved restaurant operational objectives by identifying necessary system improvements and implementing changes in production, quality, productivity and food preparation.
  • Managed daily operations, including employees, food preparation and inventory and opening/closing duties.
  • Oversee daily restaurant activities including customer service, food preparation and cleanliness.
  • Supervised and coordinated activities of cooks and workers engaging in food preparation.
  • Perform routine maintenance of food preparation equipment.
  • Maintained food preparation and kitchen sanitation.
  • Managed daily operations including employee training, customer service, cash, labor and inventory management, food preparation, scheduling.
  • Recruit, hire, and develop employees in the areas of food preparation, service, sanitation, and safety procedures.
  • Team leader of 20 employees, oversees food preparation, administrative organization, customer service, train and coach staff.
  • Direct food preparation personnel to insure food adheres to standards of quality to maintain cleanliness of restaurant and equipment.
  • Ensured that proper procedures were always followed on food preparation to the utmost highest standard.
  • Trained in food preparation, assembly and presentation, perform customer service and sales duties.
  • Train workers in food preparation, and in service, sanitation, and safety policies/procedures.
  • Managed the restaurant to include: all personnel, food preparation, and service operations.
  • Inventory management, Food Preparation, Human Resources, Employment(Hiring/Firing), Cash Management
  • Monitored food preparation methods, portion sizes, and garnishing and presentation of food.
  • Handle Food Preparation and Insuring Food Safety Guidelines are in Place and Being Followed
  • Managed procurement, receipt, inventory control, and food preparation, quality.
  • Managed and trained employees in the process involving the stages of food preparation.
  • Perform some food preparation or service tasks such as cooking, cleaning

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12. Inventory Control

high Demand
Here's how Inventory Control is used in Restaurant General Manager jobs:
  • General management of the restaurant* Ordering and inventory control* Scheduling and managing employees
  • Helped maintain inventory control in multiple locations for mobile operation.
  • Reduced food waste through effective supervision and inventory control.
  • Managed inventory control specifically shrinkage and specialty pricing.
  • Developed and maintained all inventory control systems.
  • Inventory control through accurate forecasting.
  • Managed accounts payable, inventory control (ordering and receiving), staff, kitchen and the front of the house.
  • Retail management including inventory control, stock management, consistent product delivery, loss prevention, safe and till management.
  • Oversee inventory control, ordering, food sanitation and quality control of food products to comply with YUM!
  • Maintained expenses below budget through accurate planning, waste reduction, effective operating procedures, and inventory control.
  • Strengthened supplier relations and inventory control resulting in inventory cost cuts of 12% within two years.
  • Oversee all purchases and inventory controls measures, as well all health and safety guidelines are followed.
  • Reduced food and beverage costs through effective supervision and inventory control;resulted in increased profit margin.
  • Managed day-to-day store operations: hiring, training, coaching, scheduling, and inventory control.
  • Order product, maintain inventory controls and monitor team members in multiple locations throughout the store.
  • Reduced waste through more efficient inventory control, purchasing and close monitoring of invoice payments.
  • Prepared accurate EOM reports, based on ongoing sales, audits, and inventory control.
  • Generate key reports essential for labor, inventory control, cost analysis and revenue trends.
  • Manage cash control, inventory control, waste control, and profit and loss control.
  • Oversee inventory control, ordering, and maintaining quality control of all food products.

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13. Ensure Food Quality

high Demand
Here's how Ensure Food Quality is used in Restaurant General Manager jobs:
  • Partnered with the kitchen to ensure food quality, menu adherence, proper plate presentation and delivery to guest.
  • Conducted routinely screening to ensure food quality and 100% customer satisfaction.
  • Inspected food each day before opening to ensure food quality.
  • Deal with Customer Service Issues Ensure food quality is the best it can be.

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14. Guest Satisfaction

high Demand
Here's how Guest Satisfaction is used in Restaurant General Manager jobs:
  • Developed numerous employees into higher performance achievement level in order to increase productivity & ensure two hundred percent guest satisfaction.
  • Communicated frequently with new and existing customers to build goodwill, achieve total guest satisfaction and generate repeat/referral sales.
  • Collaborated with Executive Team Members on resort initiatives for increased profitability and guest satisfaction scores.
  • Improved Member and Guest satisfaction ratings by surpassing expectations with product and service improvements.
  • Directed efficient and accurate preparation and sale of products to maximize guest satisfaction.
  • Hired high-quality staff that demonstrated and ensured consistent guest satisfaction.
  • Ensured guest satisfaction to maximize financial performance.
  • Promoted guest satisfaction for steady repeat business.
  • Trained employees and crew in struggling stores, and contributed to significant improvements in guest satisfaction and sales.
  • Increased average guest satisfaction score in every metric related to F&B by at least 5%.
  • Investigated and resolved food and beverage quality and service issues, ensuring guest satisfaction and repeat business.
  • Schedule all employees and managers to best suit the needs of guest satisfaction and speed of service.
  • Boosted guest satisfaction scores from 89% to 95% within 6 months of program launch.
  • Manage everyday operation front and back of the house to ensure smooth process and guest satisfaction.
  • Increased Guest Satisfaction Rate by 22% in 3 months by daily coaching and training.
  • Worked tireless hours in changing the over all team culture and overall guest satisfaction.
  • Ensured all employees are trained, motivated and empowered to deliver total guest satisfaction.
  • Achieved guest satisfaction ranking 10 out of 326 Marriott branded in-room dining services.
  • Achieved guest satisfaction ranking of 6 out of 331 Marriott branded causal restaurants.
  • Increased outlets guest satisfaction market matrix scores to top 5 in the company.

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15. Staff Members

average Demand
Here's how Staff Members is used in Restaurant General Manager jobs:
  • Coordinated ongoing training and personal development for staff members.
  • Coached and mentored staff members with dedication that will continue to go above and beyond and exceed guest expectations.
  • Managed over 70 staff members, including assistant managers, executive chef, floor managers and banquet managers.
  • Managed the recruitment, training, development, scheduling, payroll and performance evaluations of 20+ staff members.
  • Supervised staff members in the daily operation of the business including cleaning, displays, and stock areas.
  • Coached and mentored several dozen staff members by offering constructive feedback and taking interest in their long-term career.
  • Recruited, interviewed, hired, trained and coached staff members and managers, store-wide and regionally.
  • Provided the highest level of training to staff members to deliver excellent customer service to guests.
  • Led a team of 5 Associate Managers, Retail Partner, and 136 hourly staff members.
  • Maintain direction of kitchen staff members to ensure daily goals and tasks are being met.
  • Hired more staff members and retained them for longer than the company's previous average.
  • Supervised up to 30 staff members as well as aided in development of other managers/supervisors.
  • Facilitated the training of staff members on effective merchandising and branding techniques and procedures.
  • Interviewed, hired, and trained new staff members to meet projected needs.
  • Ensured the overall satisfaction of restaurant patrons and staff members at all times
  • Conducted whiskey and beer classes designed to educate staff members and customers.
  • Closed payroll for twenty to twenty-five staff members on a weekly basis.
  • Managed over 40 staff members and three dining areas each day.
  • Led a comprehensive safety training for twenty to twenty-five staff members.
  • Completed ServSafe training and readily share knowledge with staff members.

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16. Company Standards

average Demand
Here's how Company Standards is used in Restaurant General Manager jobs:
  • Performed daily accounting and office management in accordance with the company standards for accuracy, thoroughness and timeliness.
  • Ensured preventive maintenance of restaurant facility and equipment is completed in accordance with Company standards.
  • Ensured guest service met company standards and provided excellent customer satisfaction.
  • Inspect supplies, equipment, storage, employee, and customer areas to ensure efficient service and conformance to company standards.
  • Maintain the restaurant at the level necessary to meet or exceed the company standards for Quality, Service and Cleanliness.
  • Manage restaurant and all employees to ensure everyone is fulfilling duties in compliance with company standards and state standards.
  • Leveraged prior experience in establishing and following store policies, procedures as directed by company standards to maximize training.
  • Implemented BKC training tools to improve overall operations and develop new employees to meet or exceed company standards.
  • Ensured maintenance of equipment and facilities through the use of a preventative maintenance plan based on company standards.
  • Ensured all restaurants abide within OSHA guidelines, local health and safety regulations, and company standards.
  • Maintain federal, state, and municipal safety and sanitary requirements as well as company standards.
  • Create financial budgets by utilizing company standards and being in tune with past results and trends.
  • Train & develop assistant managers to lead by example by following company standards and procedures.
  • Opened two new assets achieving company standards within the first 6 months of operations.
  • Maintain restaurant above the necessary level to exceed the company standards for QSC.
  • Labor and inventory control, scheduling, maintain company standards, customer relations.
  • Designed line checks, order guides, training manuals and company standards.
  • Directed members of the Assistant Management Team in accordance with company standards.
  • Manage a medium to high volume location at or above company standards.
  • Implement necessary corrective measures when associates did not meet company standards.

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17. Customer Complaints

average Demand
Here's how Customer Complaints is used in Restaurant General Manager jobs:
  • Increased customer satisfaction as measured by significantly reduced customer complaints.
  • Managed customer complaints, issues and customer hospitality.
  • Resolve customer complaints regarding food and service satisfaction.
  • Managed all customer complaints with positive interactions.
  • Resolve customer complaints as necessary.
  • Respond immediately to customer complaints, investigate and assess the validity and provide resolution; report results to owner.
  • Increased customer satisfaction by 25% based on customer based survey scores and minimized customer complaints by 50+%.
  • Cash handling, customer complaints, training of new employees, hiring, discipline, scheduling, payroll
  • Prepared food, customer orders, helping resolve customer complaints, and helping resolve employee issues.
  • Engage in customer service with intent to resolve all customer complaints to a satisfying solution.
  • Work with customer complaints in a way that is constructive to the future of the business
  • Responded to customer complaints and satisfied customers while maintaining a 1.42% per 10k transactions.
  • Handled customer complaints and fulfilled customers' orders within the allotted amount of time.
  • Developed solid crisis management skills while managing customer complaints, employee and vendor issues.
  • Responded to customer complaints, taking appropriate action to solve the problem.
  • Decreased customer complaints by +60% over previous year.
  • Reduced customer complaints by 50% in 60 days.
  • Resolved customer complaints as well as employee matters.
  • Completed a full year with zero customer complaints.
  • Deal with customer complaints of varying levels.

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18. Human Resources

average Demand
Here's how Human Resources is used in Restaurant General Manager jobs:
  • Developed and monitored systems for all aspects of the business including Customer Satisfaction, Human Resources, Finance, and Operations.
  • Managed up to 35 people at a time responsible for banking, human resources schedules, inventory, and reporting.
  • Handled all human resources activities, inventory management, and monitoring P&L statements for the restaurant.
  • Managed human resources functions including recruiting, hiring, and performance appraisals for a staff of 20+ employees.
  • Managed human resources, operations, and marketing while maintaining company's standards of quality and service.
  • Work with Human Resources to insure proper procedures followed in all parts of employee communications.
  • Managed Accounting, Payroll Preparation, Purchasing, Marketing and Advertising and Human Resources functions.
  • Managed Human Resources, including the recruiting, selection, and training of employees.
  • Provide information and solutions of Human Resources Policies, Benefits and Payroll.
  • Direct marketing, sales, accounting and human resources operations.
  • Create Human resources form about Manual Employee.
  • General human resources and payroll duties.
  • Work with human resources department to hire, train, retain, develop, promote and terminate employees if necessary.
  • Assited with financial, compliance, human resources, public relations, and administrative functions.
  • Manage Daily Operations Responsible for Hiring and Terminating Staff Director of Human Resources
  • Cash Control Inventory Control Human Resources Local Marketing I worked for several different franchisees.

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19. Product Quality

average Demand
Here's how Product Quality is used in Restaurant General Manager jobs:
  • Total operation and responsibility of staffing and training, inventory, product quality and assurance, employee retention, and customer satisfaction
  • Worked closely with management team and vendors on ordering and receiving of product to ensure product quality and competitive pricing
  • Maintained product quality standards; exceeded customer expectations while creating positive environment for employees and customers.
  • Created trade area map that maximized household count while maintaining product quality during delivery.
  • Interacted positively with customers while overseeing product quality and services.
  • Handled and/or provided daily decision-making, staff support, scheduling, business planning, upholding standards, product quality and cleanliness.
  • Assured and maintained product quality and inventory levels * Hired, trained, and scheduled staff; Monitored service quality.
  • Developed and led staff of twenty or more to achieve customer satisfaction, product quality, and financial goals.
  • Lead entire team to ensure customer satisfaction, product quality, and cleanliness standards are being carried out properly.
  • Assure customer satisfaction through product quality, service and continuous improvement within dine-in, delivery and carry out.
  • Increased team member retention by 50% resulting in improved product quality, customer satisfaction and market share.
  • Garnered awards for top store manager as well as awards for cleanest store and top customer service product quality
  • Manage company assets, coach and train employees on new products and services, while maintaining product quality.
  • Direct overall store operations * Supervise 15 to 25 employees * Enforce KFC product quality and service standards
  • Planned and developed work methods to help eliminate operating problems and improve product quality while observing cost.
  • Maintained critical standards for product quality, service speed and quality, cleanliness and sanitation.
  • Monitor customer service, product quality, sanitation/HACCP protocols and product compliance.
  • Maintain high standards of product quality, hygiene, health and safety.
  • Cultivated trust between ADF companies and customers by providing excelling product quality.
  • General focus on customer service, product quality and acquiring new business.

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20. Bank Deposits

average Demand
Here's how Bank Deposits is used in Restaurant General Manager jobs:
  • Prepared bank deposits and made deposits daily according to company policy.
  • Job Duties: making schedules, counting and updating inventory running shifts, training new employees, ordering products, bank deposits
  • General Manager overseeing all operations, employee hiring, scheduling, bank deposits, and all inventory ordering.
  • Handle money daily, bank deposits, register counts and money and coin availability.
  • Handled and distributed payroll, bank deposits and all inventory of the company operation.
  • Handled the cash including register balancing and preparing bank deposits.
  • Handled bank deposits and all operations of the restaurant.
  • Bank deposits, cleaning, scheduling, food orders.
  • Handle bank deposits, oversee all employee duties.
  • Ensured accurate cash balances and timely bank deposits.
  • Prepare cash drawers and bank deposits daily.
  • Handled all daily reports and bank deposits.
  • Cash reconciliations and bank deposits.
  • Bank deposits, balancing till.
  • Cash outs, ledgers, bank deposits, employees raises.
  • Profit and loss control statistics Supervised and trained over 22 employees Hired managers and crew members Daily bank deposits and cash procedures

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21. Service Standards

average Demand
Here's how Service Standards is used in Restaurant General Manager jobs:
  • Maintained operations by facilitating policies and standard operating procedures; implemented production, productivity, quality, and patron-service standards.
  • Established and implemented customer service standards for all departments, periodically reviewed, identified problems and corrective actions.
  • Monitored restaurant operations and took appropriate action to ensure food quality and service standards were consistently met.
  • Managed restaurant operations where staffing and customer service standards required immediate assessment of existing standards and protocols.
  • Control operations by implementing production, productivity, and patron-service standards.
  • Ensured all business functions meet established company service standards.
  • Enhanced an initial training program to teach restaurant facts, menu/ product knowledge, ongoing wine training and basic service standards.
  • Manage all marketing directives, revised service standards and guest service to build sales and increase revenues for multiple locations.
  • Maintain Quality of Service standards; comply with corporate and local official to insure the proper unit operation.
  • Assigned tasks and oversaw the direction of employees to ensure food quality and service standards were consistently met.
  • Trained staff of more than 50 in a 9-hour, 3-day program of service standards and corporate culture
  • Selected as a team member to create GAP service standards for the Food and Beverage Department.
  • Drive business and profit growth by increasing productivity, controlling costs, and enhancing service standards.
  • Directed daily workloads and assigned staff to achieve quality standards, service standards and labor goals.
  • Maximize revenues to achieve a greater return on investment through improving food quality and service standards.
  • Directed employees and continually monitored restaurant to ensure food quality and service standards were met.
  • Maintained service standards of the restaurant staff, making sure customers were fully satisfied.
  • Revised and implemented restaurant service standards, including a ten Steps Service plan.
  • Retrained staff to new service standards and installed a charitable giving policy.
  • Established all service standards and operating procedures for the restaurant.

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22. Company Policies

average Demand
Here's how Company Policies is used in Restaurant General Manager jobs:
  • Completed job responsibilities and performance objectives in a timely and effective manner and in accordance with company policies and procedures.
  • Developed and maintained a staff that provided outstanding customer service while adhering to company policies and procedures.
  • Monitor employee performance in front and back of house to ensure compliance with company policies, regulations and food safety guidelines.
  • Executed all company policies, procedures, programs and systems while being responsible for the achievement of all company objectives.
  • Trained and developed team management and team members to ensure that all company policies were implemented and upheld.
  • Ensured the execution of the 12 McDonald's systems as well as all company policies and procedures.
  • Enforced all company policies, procedures, regulations and all local, state and federal laws.
  • Follow company policies and procedures regarding handling of cash, property, products and equipment.
  • Offer and ensure excellent services to our customers, complying with the company policies.
  • Assist and implement high quality of service by enforcing company policies and procedures.
  • Understand, enforce and adhere to all company policies and procedures Employee Handbooks.
  • Promote employees when needed and terminate employees when not following company policies.
  • Trained Staff for Job Duties and Company Policies and Procedures.
  • Ensured that all company policies & regulations are followed.
  • Ensured each employee complied with company policies and procedures.
  • Used strong interpersonal skills Reinforce all company policies and all local, state and federal regulations.

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23. Weekly Inventory

average Demand
Here's how Weekly Inventory is used in Restaurant General Manager jobs:
  • Maintain proper inventory levels through bi-weekly ordering and weekly inventory counting.
  • Conducted weekly inventory checks accurately and prepared documentation detailing results.
  • Processed orders and prepare weekly inventory analysis.
  • Coordinate weekly inventory with outside vendors.
  • Performed nightly and weekly inventory.
  • Control weekly inventory control, ordering, food sanitation and quality food products, analyzing variances, taking corrective actions.
  • Conducted weekly inventory control counts for dining room, bar, and kitchen goods to effectively order needed inventory.
  • Conduct weekly inventory, perform other functions such as maintaining records to comply with Hotel Operation.
  • Allocated budget according to cost of sales, taking weekly inventory and ordering supplies semiweekly.
  • Inventory Control: weekly inventory, food order, calculating food and paper cost.
  • Enter truck order for more product and did a weekly inventory of the store.
  • Performed weekly inventory for front and back of the house.
  • Completed weekly inventory to ensure supplies and output matched.
  • Maintain weekly inventory through creation and adjustment of invoices.
  • Execute daily and weekly inventory counts and control.
  • Conduct weekly inventory and place stock orders.
  • Conducted daily and weekly inventory of foods.
  • Complete daily and weekly inventory numbers.
  • Performed weekly inventory of work site.
  • Analyze daily and weekly inventory reports.

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24. Cost Control

average Demand
Here's how Cost Control is used in Restaurant General Manager jobs:
  • Improved cost control in by eliminating waste, replacing under-performing employees and implementing a tighter inventory reporting/management process.
  • Implemented constant and continuous quality review measures to achieve significant cost control and reduction.
  • Managed P&L, sales, inventory, cost controls, staffing, and training for all areas.
  • Oversee payroll, labor and cost controls, and food, beverage and supply selection, inventories and budgets.
  • Directed 20 to 65 employees and managed P&L, sales, inventory, quality and cost controls.
  • Managed all areas of labor cost controls, F&B inventory cost controls, menu and staff development.
  • Directed up to 40 employees and managed P&L, sales, inventory, merchandising and cost controls.
  • Improved the profitability of this unit by initiating an innovative cash handling procedure and improved labor cost controls.
  • Use of Profit & Loss & Budgeting Systems (payroll and food & beverage cost controls).
  • Managed cost control, sales forecasts and profit and loss of a $1,000,000 business unit.
  • Directed 55+ employees and managed P&L, sales, inventory, and cost controls.
  • Documented recipes and put into easy to read layout with COGS cost control methods in place.
  • Supervised a staff of 30+ employees, developed the menu, conducted inventory and cost control.
  • Created value for shareholders through efficient operations, appropriate cost controls, and profit management.
  • Achieve profitability through cost controls, sales, and profit analysis and shift management.
  • Experienced in increasing sales, cost control, inventory, and labor management.
  • Updated Micro's database, and developed cost control strategies for the company.
  • Participated in establishment of budget goals, cost controls, and labor standards
  • Maintain cost controls through accurate forecasting, staff scheduling and product management.
  • Coordinated inventory, invoicing, accounts receivable and cost control programs.

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25. Pizza HUT

average Demand
Here's how Pizza HUT is used in Restaurant General Manager jobs:
  • Total operational and financial responsibility of Pizza Hut Restaurant.
  • Managed a delivery-based Pizza Hut restaurant.
  • Transitioned restaurant from a Pizza Hut to a Wing Street Pizza Hut including painting, equipment placement and all staff training.
  • Job duties include; Responsible for overall restaurant performance (sales, profit, maintaining Pizza Hut brand standards).
  • Promoted to oversee all aspects of Pizza Hut restaurant with 36 employees and $1.8 million in revenue.
  • Worked alongside the restaurant manager to successfully run the day to day operations of the Pizza Hut franchise.
  • Selected to Area and Corporate training program to train new management in all aspects to Pizza Hut.
  • Earned top ranking out of 70 Pizza Hut restaurants in the Philadelphia area for two consecutive quarters
  • Operated a 3 in 1 concept to include Taco Bell, Pizza Hut and TCBY yogurt.
  • Certified Trainer for Pizza Hut Express responsible for training and certification of licensed express units.
  • Have managed all Pizza Hut concepts, from full service restaurants to delivery stores.
  • Achieved an On target or above target scorecard during entire career at Pizza Hut
  • Opened Pizza Hut delivery business in Rhode Island: 5 assets.
  • Certified trainer, training new general managers starting with Pizza Hut.
  • Promoted within the franchise company to manage a Pizza Hut restaurant
  • Trained in all operational aspects of existing Pizza Hut units.
  • Stayed up to date on Pizza Hut standards and training.
  • Worked for pizza hut for a year and half.
  • Completed Pizza Hut courses Managed/coached employees during peak hours to maintain customer satisfaction
  • Selected Contributions: Planned, organized and managed Pizza Hut's involvement in the Shell-Houston Open for two consecutive years.

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26. Revenue Growth

average Demand
Here's how Revenue Growth is used in Restaurant General Manager jobs:
  • Demonstrated ability in attainment of company's short and long term financial and business objectives through revenue growth and strategic partnerships.
  • Assessed and researched market competition in order to develop effective tactical marketing plans to achieve client revenue growth.
  • Conducted analysis to address loss prevention, which resulted in revenue growth.
  • Developed and introduced multiple new technology platforms while expanding market coverage resulting in excellent revenue growth while attaining outstanding contribution margins.
  • Performed strategic planning of renovations for fiscal responsibility and operational enhancements, which resulted in ten percent revenue growth.
  • Develop and effectively monitor performance against financial plan, identify and exploit revenue growth opportunities and continually monitor costs.

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27. Inventory Management

average Demand
Here's how Inventory Management is used in Restaurant General Manager jobs:
  • Scheduled and received food and beverage deliveries for inventory management.
  • Designed product ordering, inventory management, and scheduling standards.
  • Retail restaurant management including forecasting, inventory management, training, safe & till oversight, and other related duties.
  • Designed cost control tool which integrated company's point of sale system reports with MS Excel inventory management spreadsheet application.
  • Inventory management control improved and waste declined by cooking more only when needed during certain daily times.
  • Work to control cost through menu planning and pricing, profitability goals and inventory management.
  • Hired and trained new employees, inventory management, shift scheduling, health and safety compliance
  • Managed budget and oversees inventory management as well as profit and loss statement.
  • Inventory Management (ordering, insuring proper build to, waste).
  • Oversee purchasing, inventory management, and vendor negotiations.
  • Set budgets and execute plans for department sales, inventory management and staff development.
  • Conducted interviews Active customer service Inventory Management Sales and Profit Marketing Scheduling;cash handling Supervised 20 or more employees

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28. Performance Reviews

average Demand
Here's how Performance Reviews is used in Restaurant General Manager jobs:
  • Developed employees by providing ongoing feedback, by establishing performance expectations and by conducting performance reviews.
  • Conducted performance reviews for management and maintenance personnel.
  • Conducted performance reviews for associates and management.
  • Assisted in hiring, training, and motivating employees, completed performance reviews and conferred with Senior Management on staffing/disciplinary issues.
  • Managed a staff of 10, including scheduling, conducting performance reviews, and developing service skills and techniques.
  • Trained and developed employees through orientations, ongoing feedback, established performance expectations, and regular performance reviews.
  • Acted as liaison between IDQ and franchises on issues such as performance reviews and product shortages.
  • Completed 25-30 annual performance reviews, offering praise and recommendations for improvement.
  • Supervised over 35+ employees completing all performance reviews.
  • Served in a multi-faceted capacity while administering HR functions such as performance reviews and payroll activities.
  • Staff, train and develop floor managers and hourly employees through orientations, ongoing feedback and by conducting performance reviews.
  • Staff training, bar manager development through orientation, ongoing staff feedback and conductingperformance reviews.
  • completed 50 performance reviews each quarter.

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29. Crew Members

average Demand
Here's how Crew Members is used in Restaurant General Manager jobs:
  • Key Interactions:* This position interacts with restaurant crew members, CBM's, customers, and outside vendors.
  • Cash management, office computer work, in charge of crew members, train crew members manage waste and labor.
  • Trained new crew members on procedural duties and restaurant expectations for drivers, cooks, servers and shift managers.
  • Trained and managed a staff of 25+ managers and crew members and achieved significant improvements in their productivity.
  • Managed 20 crew members and 4 managers to generate sales in excess of $1.2 million annually.
  • Coached assistants managers, shift leaders, as well as crew members for future opportunities in promotion.
  • Executed Wendy's Shift Supervisor development tool to develop 12 crew members Shift Supervisor in 3 years.
  • Conducted one on ones with crew members as well as terminated crew members if so needed.
  • Hire, train, and develop new Crew members according to standard operating procedures and guides.
  • Recruited, trained and scheduled a full work staff of up to forty-five crew members.
  • Direct supervision of 2 assistant managers, 3 shift managers and 20+ crew members.
  • Interviewed, selected, trained, and supervised crew members and managers.
  • Staff included three managers, three shift supervisors and forty-five crew members.
  • Supervised, evaluated and coached approximately 50 Managers and 300 Crew Members.
  • Supervised, evaluated and coached approximately 10 Managers and 60 Crew Members.
  • Managed 2 Assistant managers, 5 shift leaders and 20 crew members.
  • Cross-trained and certified 30 plus crew members in 20 plus positions.
  • Managed the performance of three assistant managers and twenty-two crew members.
  • Managed the performance of five assistant managers and forty-two crew members.
  • Trained new hires for work as crew members and management.

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30. Customer Relations

low Demand
Here's how Customer Relations is used in Restaurant General Manager jobs:
  • Coordinated restaurant promotions and customer satisfaction surveys to ensure excellent customer relations.
  • Maintain profitability through effectively managing staff, inventory, and customer relationships.
  • Supply orders, customer relations, scheduling, interviewing, buying and processing merchandise, time management and organizing stock room.
  • Maintained over 100+ customer relationships weekly to boost sales and generate repeat business.
  • Maintain good standing vendor and customer relationships to continue excellent service.
  • Build customer relations with various vendors.
  • Handled all customer relations issued in a gracious manner and in accordance with company policy.

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31. Appropriate Action

low Demand
Here's how Appropriate Action is used in Restaurant General Manager jobs:
  • Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.
  • Supervised the Food and Beverage management team onboard and periodically recommends appropriate actions including promotions and performance reviews.
  • Continuallymonitored restaurant and took appropriate action to ensure food quality and servicestandards were consistently met.
  • Respond to complaints, takingany and all appropriate actions to turn dissatisfied guests into returnguests.
  • Counseled employees through employee relations issues, recommending appropriate action that aligned with management standards and organizational procedures.
  • Open and close the restaurant, review all transactions, guest comments, and take appropriate actions accordingly to company policy.

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32. High Volume

low Demand
Here's how High Volume is used in Restaurant General Manager jobs:
  • Operated a high volume restaurant efficiently and profitably.
  • Managed a 35 FOH staff department spread over 3 high volume, casual, quick service outlets generating $5.8M.
  • Managed a 250 seat High Volume restaurant with a sports bar featuring high end athlete visits and Sports Events.
  • Managed operations of two high volume restaurants (over $4.2M combined) and staff of over 50 professionals.
  • Full operational responsibility for a high volume, quick service restaurant in a leading regional chain.
  • Promoted to open new high volume location as a result of exceptional performance during training.
  • Manage and maintain operations of a high volume, fast paced fast food restaurant.
  • Operated this high volume, QSR generating over 2 million in sales annually.
  • General Manager of a high volume, made from scratch, food restaurant.
  • Managed a high volume restaurant generating 1.5 million dollars on average yearly.
  • Oversee day to day activities of a high volume quick dining restaurant.
  • Managed 3 Taco Time locations ranging from low volume to high volume.
  • Transitioned to a high volume store due to the company restructuring.
  • Excelled in bonus program and was recognized for high volume management
  • Managed all aspects of a high volume restaurant.
  • General manager of two high volume restaurant locations.
  • Managed high volume sales 3m per year.
  • Managed High Volume Restaurants: The Seafood Bar, Flagler Steakhouse, Beach Club, Room Service, Ocean Reef Bar
  • Managed operations of two high volume restaurants, coffee shop and Room Service for Harrah's and Harvey's.
  • Managed several high volume different concept locations Supervised successful team players from all concepts, ranging from 25-75 employees.

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33. Weekly Schedules

low Demand
Here's how Weekly Schedules is used in Restaurant General Manager jobs:
  • Administered payroll, complete all daily and weekly paperwork and weekly schedules for the staff.
  • Implemented training program and prepared weekly schedules for all employees and lower management.
  • Established weekly schedules for a crew of 30 employees and 3 managers-in-training.
  • Compose weekly and bi-weekly schedules for employees and managers.
  • Created weekly schedules for training and cleaning tasks.
  • Produce weekly schedules for management and staff.
  • Make weekly schedules to ensure proper staffing.
  • Constructed weekly schedules and food orders.
  • Coordinated weekly schedules for 27 employees.
  • Prepared employee and trainee weekly schedules.
  • Assign weekly schedules for employee's work week, as sales forecasted.
  • Monitored cash handling Customer service Conducted local store marketing Interviewed and hired employee's Conducted weekly schedules Met P&L requirements

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34. POS

low Demand
Here's how POS is used in Restaurant General Manager jobs:
  • Developed and promoted 3 assistant managers to general manager positions and 1 shift supervisor to assistant manager position.
  • Advanced to increasingly responsible positions, culminating in management role with oversight for a national restaurant chain.
  • Continue responsibilities of a Restaurant General Manager while personally developing towards and Area General Manager position.
  • Trained numerous newly hired managers in crew positions and newly promoted managers in management operations.
  • Responded positively and quickly to customer concerns and corrected potential problems before affecting customers.
  • Established a self-sufficient restaurant upon opening that has always operated in the positive.
  • Developed efficiency-enhancing work flow/process improvements that made it possible to accommodate increasing responsibilities.
  • Demonstrated positive interaction with customers to ensure that customer issues were resolved immediately.
  • Increased responsibility via merit promotions that culminated with the General Manger position.
  • Assisted in composition and implementation of training programs necessary for corporate systems.
  • Demanded that standards were constantly met and exceeded through positive management reinforcement.
  • Managed 4 high-volume food outlets and proposed many new/innovative menu ideas.
  • Modeled and created a positive high energy environment for employees and customers
  • Manage initiatives and corporate directives through positive sales floor interactions.
  • Trained & developed One assistant manager to General manager position.
  • Developed and promoted 2 assistant managers to general manager positions.
  • Developed and promoted several team members to junior management positions.
  • Interviewed and hired prospective candidates for employment for various positions
  • Interviewed and hired high-quality positive representatives for the business.
  • Offered General Manager Position before training was complete.

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35. Day-To-Day Operations

low Demand
Here's how Day-To-Day Operations is used in Restaurant General Manager jobs:
  • Control day-to-day operations by scheduling labor and ordering food and supplies and ensuring food quality and customer satisfaction.
  • Managed day-to-day operations under the General Manager.
  • Supervised and managed a crew of up to 20 in the day-to-day operations of a fast-paced restaurant.
  • Managed the performance of all day-to-day operations of the restaurant.
  • Managed and control day-to-day operations of a $1.8m restaurant.
  • Run day-to-day operations of kitchen.
  • Directed day-to-day operations and coordinated a staff of 40 employees with sufficient control and leadership to meet profit goals.
  • ASSOCIATE GENERAL MANAGER Assisted Market Training Manager in training new managers and day-to-day operations of a training restaurant.
  • Salt Lake CityResponsible for the day-to-day operations of a multi-million dollar a year upscale casual dining restaurant.
  • Manage the day-to-day operations of the restaurant in accordance with established polices and porcedures.
  • Oversee all day-to-day operations for mister parker's and the Parker Moroccan Lounge.
  • franchise) The main priorities I had were day-to-day operations.

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36. Truck Orders

low Demand
Here's how Truck Orders is used in Restaurant General Manager jobs:
  • Manage and Build Truck Orders, staff restaurant, maintain service times, and train and staff restaurant.
  • Trained employees up for promotion, truck orders, and daily/weekly/monthly inventory counts.
  • Managed the inventory while doing truck orders.
  • Monitored & Stocked Weekly Restaurant Truck Orders.
  • Controlled labor Maintained inventory with truck orders and inventory counts.
  • Make the truck orders on Monday's and Thursday's do a full inventory of the store every Tuesday.
  • Initiate truck orders forecasting product needs against sales plan, Reviewed inventory shipment and authorized invoice orders for product.
  • drive sales and create ptofits.Able to properly create and use build to, inventory and truck orders.
  • Managed 35 employees Posted and received truck orders Prepared work schedules Managed all controls in the store

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37. FOH

low Demand
Here's how FOH is used in Restaurant General Manager jobs:
  • Coordinated hiring, training, scheduling, payroll, and supervision for a staff of 30 FOH professionals.
  • Handled day-to-day operation of the restaurant including all FOH inventory, ordering, and payroll.
  • Direct supervisory responsibility for 35 restaurant employees (all Kitchen and FOH staffs.)
  • Recruit, interview, hire quality FOH team and conduct performance reviews.
  • Created, developed and implemented all FOH and Banquet systems and procedures.
  • Hired and trained all FOH staff and Assistant Manager.
  • Implemented extensive FOH food and wine training.
  • Staff levels of 25 in the kitchen and 40 in the FOH.
  • Work assignments for the FOH staff.
  • Make all schedules for FOH staff.
  • Monitor all FOH related expenses and keep FOH costs within budget while maintaining proper staff and beverage inventory.
  • General manager for multi unit location in Lincoln Park area Oversee all FOH staff.

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38. Annual Sales

low Demand
Here's how Annual Sales is used in Restaurant General Manager jobs:
  • Full responsibility for annual sales of $1M+ for this 24 hour per day, 365 days per year business.
  • General Manager for a 100 seat full service Mexican Restaurant with annual sales in excess of $1 million.
  • Exceeded annual sales through various methods including business to business, expanding customer base and innovative phone up-selling.
  • Direct sales and profitability of high-image full service restaurant generating up to $1.3 million in annual sales.
  • Direct sales and profitability of high-image quick service restaurant, generating up to $935,000 annual sales.
  • Required general knowledge of Profit and Loss for the monthly, quarterly, and annual sales.
  • Direct sales and profitability of a quick-serve restaurant generating up to $760,000 in annual sales.
  • Achieved combined annual sales of over $15 million in my area of 15 units.
  • Managed and maintained total profit and loss responsibility for a $500,000 annual sales restaurant.
  • Managed a Mexican style fast food store with an annual sales of 2.5M USD.
  • Developed annual sales and marketing plans, monitored implementation of marketing plan action steps.
  • Manage all fascists of the restaurant with over $2.5 million in annual sales.
  • General Manager of a restaurant averaging one million dollars in annual sales.
  • Managed a KFC restaurant doing 1 million plus in annual sales.
  • Experience with at least $2 million in annual sales.
  • Achieved an annual sales growth of 19%, while reducing cost of goods by 6%.
  • Exceeded annual sales growth by 46%.
  • Managed entirety of B/L/D operation with a 175+ seat upscale casual dining room driving annual sales of 1.2 Million+.
  • Managed and supervised 30+ employees in a multi concept restaurant with annual sales over 1.5 million.
  • Full service 24 hour restaurant Full menu and recipe design Annual sales of 1.4 million

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39. Cycle Counts

low Demand
Here's how Cycle Counts is used in Restaurant General Manager jobs:
  • Order inventory and control daily and monthly Inventory, perform cycle counts at month end.

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40. Management Staff

low Demand
Here's how Management Staff is used in Restaurant General Manager jobs:
  • Liaised with management staff to implement processes that emphasize customer satisfaction, service quality and continuous compliance for all necessary regulations.
  • Trained and developed multiple management staffs that produced company leading results.
  • Develop and maintain management staffing levels.
  • Hired and trained management staff including one manager who went on to be a store manager at another location.
  • Meet weekly with all management staff to coordinate schedules, discuss operations, and set goals for the restaurant.
  • Hired, trained, scheduled and managed all front-of-house, back-of-house and management staff.
  • Trained junior management staff and sold them on the culture needed to be successful.
  • Trained new management staff, performance reviews, and wage reviews.
  • Managed service staff of 60 and management staff of 5.
  • Trained and Developed my entire assistant management staff from within.
  • Direct Reports: 7 management staff and 60 employees.
  • Create schedule for the employee and Management staff.
  • Oversee daily operation and operating within budget * Managed 125+ team members and a management staff of six including Chefs.

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41. Retail Store

low Demand
Here's how Retail Store is used in Restaurant General Manager jobs:
  • Oversee purchasing of merchandise for the retail store inside of Market Eleven and Mini Bar.
  • Handle retail store side operations when needed.
  • Provide leadership and day-to-day direction in guiding retail store toward achievement of financial and operational goals.
  • Facilitate communication between organizational leadership, corporate support, retail leadership and the retail stores.
  • Retail store management operations responsibility for designer clothing stores focused on delivering premier customer service selling high-end fashions.
  • Maintained organized and productive retail store; managing to reporting and efficiently handling escalated customer service issues.

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42. Local Store

low Demand
Here's how Local Store is used in Restaurant General Manager jobs:
  • Develop local store marketing and advertising techniques within the community.
  • Implemented a system of Local Store Marketing and networking in the community to build relationships and increase sales.
  • Developed local store marketing and in-store marketing to boost restaurant sales.
  • Inventory, projecting sales, created local store marketing initiatives.
  • Prepared Point of Sales systems for local store marketing.
  • Develop and manage budget for local store marketing.
  • Used local store marketing to drive sales.
  • Plan and implement Local Store Marketing.
  • Involved in local store marketing efforts.
  • Led local store marketing campaign.
  • Inventory, hiring, training, labor, and food goals, P&L, local store marketing.
  • Developed and implemented local store marketing plans for underperforming restaurants.
  • Handled forecasting and sales and labor cost Created and executed local store marketing and expansive sales building programs.

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43. GM

low Demand
Here's how GM is used in Restaurant General Manager jobs:
  • Reason for Leaving: After being hired I discovered I was the fifth GM in two-and-a-half years at this location.
  • Recruited 2 external RGM's, 1 external shift lead, and promoted 4 team members to shift lead managers.
  • Worked at various units gaining valuable business knowledge, eventually taking over as RGM of the store where I started.
  • Hired as the RGM establish a professional environment to retain our successful operation and working on improving the overall standards.
  • Assist the RGM in facility maintenance including finding, hiring, and developing new Team Members and Shift Leads.
  • Transferred from GM position in Nashville, AR; grew profit by 15% over previous year.
  • Worked my way to RGM from a delivery driver within 1 year of starting with the company.
  • Manage and maintain the restaurant in the absence of the Restaurant General Manager (RGM).
  • Completed required Taco Bell training videos for RGM (Restaurant General Manager).
  • Trained and developed 18 employees to shift leads as well as AGM/RGM.
  • Spearheaded the development and job promotion of 3 AGM for the area.
  • Started as delivery driver, within 3 years was promoted to GM.
  • Operated 6 units in Northern Rhode Island: promoted from RGM rank.
  • Acquired the GM position for the co-brand restaurant in march 2015.
  • Worked my way to RGM in a short amount of time.
  • Promoted to Assistant Manager in 2011 and then RGM in 2012.
  • Helped train incoming RGM's and Assistant Managers for the company.
  • Promoted to RGM within 18 months of starting with company.
  • Hired & Developed 1 shift supervisor to Assistant GM.
  • Served as the RGM of a Pizza Hut franchise.

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44. Financial Transactions

low Demand
Here's how Financial Transactions is used in Restaurant General Manager jobs:
  • Reviewed financial transactions and monitored budget to ensure efficient operation, and to ensure expenditures stay within budget limitations
  • Reviewed financial transactions, ensured deposit accuracy, completed end-of-day/week/month/year reporting.
  • Monitor budgets and payroll records, and review financial transactions.
  • Reviewed financial transactions and monitored budget to ensure efficient operation, and ensured expenditures stayed within budgets.
  • Reviewed financial transactions and monitored budget to ensure efficient operation, and ensured expenditures stayed within budget limitations.
  • Micromanaged purchasing product, maintaining inventory, monitoring financial transactions and operating expenses while staying within budget.

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45. Sales Goals

low Demand
Here's how Sales Goals is used in Restaurant General Manager jobs:
  • Executed restaurant profitability through budgeting and attaining sales goals.
  • Developed and implemented sales goals while enhancing customer satisfaction.
  • Maintained a detailed schedule for all employees in order to hit labor goals, minimize overtime, and deliver sales goals.
  • Worked with and through team to surpass store sales goals versus budget and prior year for the year 2006.
  • Exceeded restaurant sales goals by 8% by motivating team members with weekly up sale incentives and rewards.
  • Managed all ordering, processing, and auditing of restaurant inventory to insure sales goals were met.
  • Operated a 1.1 million dollar base restaurant with yearly sales goals and managed over 20 employees.
  • Monitor Food and Beverage staff's performance to ensure that Outlet sales goals are met.
  • Expected to achieve labor, inventory and sales goals on a daily basis.
  • Managed over 50 employees - had labor and sales goals.
  • Produce daily prep and revenue plans to achieve sales goals.
  • Reviewed sales goals and customer service satisfaction report.
  • Exceeded sales goals by at least 2% for five quarters in a row.
  • Exceeded restaurant sales goals by 20% for 2010.
  • Selected Achievements: Consistently exceeded daily sales goals by 10%-20%.
  • Project, meet and exceed quarterly sales goals.
  • communicate sales goals to Department performance with staff to ensure positiveresults.

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46. Osha

low Demand
Here's how Osha is used in Restaurant General Manager jobs:
  • Provided oversight for the safety and welfare of over 50 employees ensuring all OSHA and labor laws were adhered to.
  • Design and maintain safe working and guest environment systems that ensure compliance with all OSHA and Health Department guidelines.
  • Ensured restaurant facilities (inside and out) and equipment met all federal, state and OSHA regulations.
  • Ensured OSHA, local health and safety codes, and company safety and security policy were met.
  • Maintained Superior Ratings for all inspections including DHEC, OSHA, EcoSure, and internal standards.
  • Ensured compliance with Federal (OSHA), state and corporate safety and security policies.
  • Evaluated and conducted internal audits of records and OSHA safety performance on a weekly basis.
  • Ensured compliance with OSHA, state, local, and company health and safety regulations.
  • Stayed up to date on all OSHA regulations and always scored high on all visits.
  • Adhered to all OSHA, local health and safety codes and corporate guidelines.
  • Enforced & trained according to OSHA regulations.
  • Ensured OSHA and health regulatory compliance.
  • Ensured compliance of all human resource, wage and hour, EEO and OSHA laws.

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47. BOH

low Demand
Here's how BOH is used in Restaurant General Manager jobs:
  • Scheduled, trained and directed FOH and BOH staff of 15 people in daily work assignments to maximize productivity.
  • Supervised all FOH and BOH team members and ensured proper set-up, service, and shut down.
  • Managed team of 70 employees, Daily operations of FOH and BOH, Staff building and training.
  • Managed, Train, Coach and Counsel all FOH and BOH total of about 25-30 team members.
  • Schedule weekly meetings with BOH personnel, and assisted them in translating work related problems.
  • Created and wrote FOH & BOH employee manuals, job descriptions and training manuals.
  • Managed and accounted for the FOH and BOH training for all unit employees.
  • Led meetings between FOH and BOH to ensure fluidity, and good relationships.
  • Created service manuals for entire property (FOH / BOH).
  • Hired and trained a staff of 55 including FOH and BOH.
  • Maintained health, safety and sanitation standards for FOH & BOH.
  • Manage FOH and BOH operations to ensure friendly and efficient transactions.
  • Hired and trained FOH and BOH new team members.
  • Produced BOH and FOH operation standards and manuals.
  • Hired and trained all the FOH staff as well as helping with the training of the BOH.
  • Lead an F&B team that consists of 4 managers and 60 FOH & BOH associates.
  • Hired all FOH and BOH.
  • Managed, supervised and monitored all areas of food production, menu preparation and planning, trainings, P/L and BOH.
  • Managed and built cloud configuration for MyMicros BOH operations at the enterprise manager level, preparing for multi-unit entities.
  • conceptualized and launched the new restaurant Gringo Grill and Cantina in all aspects FOH and BOH.

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48. Building Maintenance

low Demand
Here's how Building Maintenance is used in Restaurant General Manager jobs:
  • Enforced compliance with state codes for safe food handling as well as building maintenance and fire codes.
  • Worked with several contractors to schedule and coordinate renovations, remodels, building maintenance and upkeep.
  • Investigate and resolve complaints regarding food quality, customer service, and building maintenance.
  • Monitor compliance with health and fire regulations regarding foodpreparation and serving, and building maintenance in lodging and diningfacilities.
  • Monitor compliance with health and fire regulations regarding foodpreparation and serving, and building maintenance in lodging and diningfacilities.

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49. Servsafe

low Demand
Here's how Servsafe is used in Restaurant General Manager jobs:
  • Hold a current ServSafe Food Protection Manager Certification
  • Achieved a score of 99% on ServSafe Received monthly bonuses for meeting budget goals Responsibilities:.
  • Trained and supervised employees in Health Department Standards as acting ServSafe Food Protection Manager.
  • Implemented new employee orientation & ongoing training programs such as ServSafe.
  • Certified separately as a ServSafe Instructor and Proctor.
  • Trained and certified managers for ServSafe.
  • Obtained a Servsafe certification and developed a relationship with the local health department to run a healthy and sanitary restaurant.
  • Gross Profit Control Health Regulations Inspections including Health Department Expediting Payroll ServSafe Certified

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50. High Standards

low Demand
Here's how High Standards is used in Restaurant General Manager jobs:
  • Maintained consistently high standards upholding the company values and missions
  • Observe and evaluate workers and work procedures in order to ensure high standards of quality, service, and cleanliness.
  • Maintained high standards of service throughout the operational day by demonstrating management by example.
  • Set high standards and integrity for team members to achieve breakthrough results.
  • Maintain labor and sales and high standards to the brand.
  • Maintained high standards of cleanliness and food / product safety.
  • Key Accomplishments Turned several break-down units into successful ones, bringing them to high standards of quality and profitability.
  • Oversee operation of and employees and equipment Reinforces KFC's high standards for ingredients and product freshness.
  • oversee activities coaching team members and managers on their performance to regularly meet high standards.
  • properlytrained coach and develop and encourage and set high standards for job performance of staff.

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20 Most Common Skill for a Restaurant General Manager

Customer Service18%
Food Safety9.3%
Payroll Records9.3%
Financial Statements7.8%
Food Cost6.1%
Loss Statements6%
Beverage Deliveries5.5%
Labor Costs4.8%

Typical Skill-Sets Required For A Restaurant General Manager

RankSkillPercentage of ResumesPercentage
1
1
Customer Service
Customer Service
13.4%
13.4%
2
2
Food Safety
Food Safety
6.9%
6.9%
3
3
Payroll Records
Payroll Records
6.9%
6.9%
4
4
Financial Statements
Financial Statements
5.8%
5.8%
5
5
Food Cost
Food Cost
4.6%
4.6%
6
6
Loss Statements
Loss Statements
4.5%
4.5%
7
7
Beverage Deliveries
Beverage Deliveries
4.1%
4.1%
8
8
Labor Costs
Labor Costs
3.6%
3.6%
9
9
Daily Operations
Daily Operations
3.2%
3.2%
10
10
Restaurant Operations
Restaurant Operations
3.1%
3.1%
11
11
Food Preparation
Food Preparation
2.7%
2.7%
12
12
Inventory Control
Inventory Control
2.5%
2.5%
13
13
Ensure Food Quality
Ensure Food Quality
2.4%
2.4%
14
14
Guest Satisfaction
Guest Satisfaction
2.2%
2.2%
15
15
Staff Members
Staff Members
1.5%
1.5%
16
16
Company Standards
Company Standards
1.5%
1.5%
17
17
Customer Complaints
Customer Complaints
1.5%
1.5%
18
18
Human Resources
Human Resources
1.4%
1.4%
19
19
Product Quality
Product Quality
1.4%
1.4%
20
20
Bank Deposits
Bank Deposits
1.4%
1.4%
21
21
Service Standards
Service Standards
1.3%
1.3%
22
22
Company Policies
Company Policies
1.3%
1.3%
23
23
Weekly Inventory
Weekly Inventory
1.3%
1.3%
24
24
Cost Control
Cost Control
1.1%
1.1%
25
25
Pizza HUT
Pizza HUT
1.1%
1.1%
26
26
Revenue Growth
Revenue Growth
1.1%
1.1%
27
27
Inventory Management
Inventory Management
1.1%
1.1%
28
28
Performance Reviews
Performance Reviews
1.1%
1.1%
29
29
Crew Members
Crew Members
1%
1%
30
30
Customer Relations
Customer Relations
1%
1%
31
31
Appropriate Action
Appropriate Action
1%
1%
32
32
High Volume
High Volume
0.9%
0.9%
33
33
Weekly Schedules
Weekly Schedules
0.9%
0.9%
34
34
POS
POS
0.9%
0.9%
35
35
Day-To-Day Operations
Day-To-Day Operations
0.8%
0.8%
36
36
Truck Orders
Truck Orders
0.8%
0.8%
37
37
FOH
FOH
0.8%
0.8%
38
38
Annual Sales
Annual Sales
0.8%
0.8%
39
39
Cycle Counts
Cycle Counts
0.7%
0.7%
40
40
Management Staff
Management Staff
0.7%
0.7%
41
41
Retail Store
Retail Store
0.7%
0.7%
42
42
Local Store
Local Store
0.7%
0.7%
43
43
GM
GM
0.6%
0.6%
44
44
Financial Transactions
Financial Transactions
0.6%
0.6%
45
45
Sales Goals
Sales Goals
0.6%
0.6%
46
46
Osha
Osha
0.6%
0.6%
47
47
BOH
BOH
0.6%
0.6%
48
48
Building Maintenance
Building Maintenance
0.6%
0.6%
49
49
Servsafe
Servsafe
0.6%
0.6%
50
50
High Standards
High Standards
0.6%
0.6%

139,311 Restaurant General Manager Jobs

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