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Top 50 Restaurant Manager Skills

Below we've compiled a list of the most important skills for a Restaurant Manager. We ranked the top skills based on the percentage of Restaurant Manager resumes they appeared on. For example, 17.5% of Restaurant Manager resumes contained Customer Service as a skill. Let's find out what skills a Restaurant Manager actually needs in order to be successful in the workplace.

These Are The Most Important Skills For A Restaurant Manager

1. Customer Service
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high Demand
Here's how Customer Service is used in Restaurant Manager jobs:
  • Developed and maintained exceptional customer service standards.
  • Served customers with exceptional customer service.
  • Train new employees with register transactions, customer service skills, and explain restaurant policies and procedures
  • Support food service, stocking, customer service and maintaining a high level of cleanliness.
  • Communicated, guided and trained employees of restaurant procedures, food safety, customer service.
  • Inventory, customer service, ordering, scheduling, routine paperwork, oversee 30+ employees
  • Helped increase sales 50% with assisting promotions, customer service and catering sales.
  • Cook, and serve orders for customers, and customer service.
  • Establish standards for personnel performance and customer service.
  • Trained customer service skills to under advantaged employees.
  • Scheduled customer service and kitchen employees.
  • Provided prompt and courteous customer service.
  • Provided outstanding customer service resulting in customer loyalty and increased profit margins.
  • Train New Employees * Order Taker Friendly Customer Service * Support For Managers
  • Handled customer enquiries and complaints with respect and great customer service.
  • Exemplified the second-to-none customer service delivery for which "Eat Fresh" is nationally renowned in all interactions with customers.
  • Developed multi-tasking skills while providing efficient customer service in a fast paced nightclub environment that is open very late hours.
  • Supervised staffs in all aspects of restaurant operation Counting drawer before and after shift Record sales Customer Service
  • Make sure everything was in order, so the resturant can run great Accomplishments Great customer service Skills Used Accounting skills
  • Manage a 41 person staff Handle guest concerns Bar operations Ordering and purchasing Customer Service Scheduling Accounting

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2,626 Customer Service Jobs

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2. Food Safety
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high Demand
Here's how Food Safety is used in Restaurant Manager jobs:
  • Hold restaurant team accountable for consistently delivering excellent guest service and food quality in compliance with procedures and food safety requirements.
  • Increased profitability through efficient operations while following food safety and health sanitation laws.
  • Monitored and maintained quality of food safety and sanitation.
  • Supervised food safety program through HACCP education and awareness.
  • Maintained policies, procedures, and protocol for food safety, security, and restaurant appearance standards with full regulatory compliance.
  • Managed the Subway restaurant with 10 employees, hired, trained, delivered training on food safety, and employee scheduling.
  • Trained all employees on food safety, quality control, customer service, and specific job responsibilities.
  • Used as food safety auditor for District and sent in to restaurants to fix problematic areas.
  • Comply with all food safety regulations to ensure the health and safety of customers and staff.
  • Ensured staffing during shifts, proper food safety, cleanliness/sanitation, menu and recipe compliance.
  • Maintain all employee personnel files including updated food safety certifications on all staff.
  • Maintain cash controls; made deposits and audited food safety and cleanliness standards.
  • Maintain food safety data and insure proper sanitation procedures at all times.
  • Conduct and educate the staff monthly on the importance of food safety.
  • Created and implemented food safety program IAW city of Chicago health dept.
  • Managed and maintained high food safety and food quality standards.
  • Complied with USDA Food Safety and Inspection Service Standards.
  • Conducted food safety audits on monthly basis.
  • Maintain cash, food safety and quality.
  • Certified as a Food Safety Manager.

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2,186 Food Safety Jobs

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3. Payroll
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high Demand
Here's how Payroll is used in Restaurant Manager jobs:
  • Administrated payroll and completed all necessary accounting related work papers.
  • Prepared payroll and performed accounts receivable/payable functions.
  • Managed and calculated all payroll activity.
  • Maintain budget and employee records, prepare payroll, and pay bills, or monitor bookkeeping records.
  • Planned and scheduled workers time sheets in accordance with customer flow, and supervised payroll when needed.
  • Worked with an external payroll company to maintain proper payroll documents and reporting for IRS purposes.
  • Supervised employees, customer relations, human relations, schedule, inventory, payroll, accounts payable
  • Use of Profit & Loss systems (payroll and food & beverage cost controls).
  • Managed staff, calendars, payroll and overall operations of the F&B departments.
  • Perform financial activities, such as cash handling, deposit and payroll.
  • Preformed the ordering, creating the schedule and payroll.
  • Administered payroll, completed paperwork, and wrote schedules.
  • Handled Payroll, Scheduling and Evaluations of employees.
  • Manage payroll and scheduling of employees.
  • Handled payroll for FOH staff.
  • Fax over (3) payroll reports (Bi-weekly).
  • Completed weekly schedules according to payroll policies.
  • Developed payroll sheet for corporate use Increased sales and standard of service Started wine buying program for members
  • Handled all payroll transmittals and other employee related reports ..
  • Schedule -Productivity -Payroll -Banking -Maintenance reports.

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749 Payroll Jobs

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4. Restaurant Operations
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high Demand
Here's how Restaurant Operations is used in Restaurant Manager jobs:
  • Direct general restaurant operations, monitoring food quality and staffing requirements to ensure a positive dining experience for every guest.
  • Managed different areas of restaurant operations such as customer relations, vendors' relations and inventory control.
  • Provided oversight and management to ensure daily restaurant operations worked effectively and efficiently.
  • Directed overall restaurant operations including overseeing cooking, restaurant cleaning, and ordering.
  • Directed restaurant operations, oversaw seamless service, scheduling and customer service.
  • Managed restaurant operations including employee hiring, terminations, training and scheduling.
  • Ensured all restaurant operations were executed according to ownership specifications.
  • Managed all aspects and responsibilities of entire restaurant operations.
  • Manage approximately 48 employees and oversee restaurant operations.
  • Lead restaurant operations including cash control, inventory, supply orders, employee relations, and scheduling/staffing.
  • Updated modifiers, menu items, and created P & L statements for restaurant operations.
  • Manage front house restaurant operations for this high volume restaurant.
  • Managed staff of 45 in all aspects of restaurant operations.
  • Managed restaurant operations in terms of staffing and scheduling functions.
  • Worked as an administrator of a $1,196,000 restaurant operations.
  • Developed programs to allow restaurant operations to run more smoothly.
  • Manage front house and back house restaurant operations.
  • Assisted in all functional areas of restaurant operations.
  • Oversee daily restaurant operations and staff.
  • Scheduled, planned and executed catered events/conferences * Managed restaurant operations, employee training and staffing * Directed nightclub operations and entertainment

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513 Restaurant Operations Jobs

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5. Beverage Orders
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high Demand
Here's how Beverage Orders is used in Restaurant Manager jobs:
  • Managed day-to-day operations of the restaurant including balancing financial reports, tracking inventory and placing food and beverage orders.
  • Inventory management including all food and beverage orders.
  • Managed inventory, food and beverage orders, ensuring proper receiving and storage procedures were followed.
  • Received food and beverage orders, advised on daily specials, and delivered food and drinks.
  • Execute food and beverage orders while adjusting pars to ensure minimal inventory to reduce cost.
  • Placed large food and beverage orders, entered invoices, opened and closed the restaurant.
  • Completed beverage orders, payroll, schedules, analyzed labor cost and monthly promotions.
  • Facilitate bank couriering, shopping runs and maintained beverage orders with vendors for FOH.
  • Managed all food and beverage orders for upscale restaurant, tea room & lounge.
  • Managed vendor relationships, negotiations, beverage orders, and inventory tracking.
  • Oversee point-of-service sales and revenue, placing food and beverage orders accordingly.
  • Handled food and beverage orders and worked with outside vendors.
  • Check in food and beverage orders for accuracy.
  • Established par levels for food and beverage orders.
  • Communicated food and beverage orders to vendors.
  • Place food and beverage orders with vendors.
  • Create supply food and beverage orders.
  • Facilitated all of the liquor and beverage orders and inventory.
  • Make deposits Schedule and receive food and beverage orders.
  • Supervised all employees Scheduled work shifts and staff meetings Assisted in payroll and food and beverage orders

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2 Beverage Orders Jobs

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7. Guest Satisfaction
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high Demand
Here's how Guest Satisfaction is used in Restaurant Manager jobs:
  • Supervised and headed internal restaurant flow, ensured excellent customer service and guest satisfaction.
  • Demonstrate high service standards while executing shifts efficiently and exceed guest satisfaction
  • Contributed to significant improvements in guest satisfaction and sales.
  • Maintained corporate guest satisfaction levels.
  • Will insure total guest satisfaction and highest standards by assisting and monitoring evaluating and auditing Food, Beverage Cleanliness and Service.
  • Continue to increase sales by ensuring guest satisfaction and immediate resolution to any and all problems that may arise.
  • Improved guest satisfaction by 11% in executive lounge through enhanced F&B presentation and attendant productivity.
  • Evaluate and Manage Profit & Loss Report, Food Cost & Waste, and Guest Satisfaction Reports.
  • Hire and train staff, manage day to day operations, quality control, and guest satisfaction.
  • Implemented new procedures that will ensure guest satisfaction and store cleanliness in the future.
  • Provide a keen attention to detail during service hours to ensure guest satisfaction.
  • Directed strategic initiatives to achieve company goals in food cost and guest satisfaction.
  • Ensured proper food preparation, presentation, customer service and guest satisfaction.
  • Trained staff which increased food service quality and guest satisfaction.
  • Oversee table maintenance and monitor guest satisfaction.
  • Promote guest satisfaction for steady repeat business.
  • Increased customer base and guest satisfaction scores.
  • Work together to ensure guest satisfaction.
  • Challenged to meet 100% guest satisfaction Managed daily financial.
  • Oversee FOH operations and employees - Handle money and administrative duties - Ensure guest satisfaction

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690 Guest Satisfaction Jobs

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8. Staff Members
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high Demand
Here's how Staff Members is used in Restaurant Manager jobs:
  • Designated OSHA training representative, educated and trained all staff members on Occupational Safety and Health Administration policies and procedures.
  • Hired and trained all staff members to properly perform their duties and ensure the highest quality of customer service.
  • Establish and implement departmental policies, goals, objectives, and procedures, with staff members as necessary.
  • Hired and trained all front-of-house staff members and administered semi-yearly reviews for a staff of 80.
  • Hired and trained all bar staff members to meet and exceed company standards.
  • Recruit, train, and motivate staff members by leading by example.
  • Schedule 20 staff members and 2 supervisors while keeping with labor budgets.
  • Interviewed, hired, discharged, trained and evaluated all staff members.
  • Guide and assist fellow staff members in making guest occasions memorable.
  • Hired and trained new staff members and managed employee records.
  • Supervised and scheduled fifteen to twenty staff members.
  • Supervised up to 20 staff members per shift.
  • Supervised a team of 25 staff members.
  • Helped in training of all staff members.
  • Trained and developed all staff members.
  • Completed weekly schedules for staff members.
  • Conduct training for staff members.
  • Managed 30+ staff members daily.
  • Led new employee training for two locations' worth of FOH and BOH staff members (over 70 total).
  • Assisted in the development of new customer base as well as customer retention -Managed over 30 staff members.

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181 Staff Members Jobs

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9. Daily Operations
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high Demand
Here's how Daily Operations is used in Restaurant Manager jobs:
  • Managed and directed daily operations and ensure that restaurant operate efficiently and profitably while maintaining reputation and ethos.
  • Administered daily operations to ensure procedures were adhered to by company standard.
  • Initiated and implemented systems of effective daily operations for restaurant staff.
  • Executed daily operations of cash, temperatures, clock dots, portioning and or preparing food items needed.
  • Shared responsibilities for scheduling, staffing, training and daily operations of one of Michigan's finest restaurants.
  • Supervised assistant managers and employees in daily operations (gross sales in excess of $1.6 million).
  • Directed daily operations for restaurant, including overseeing administrative, HR, and financial planning and functions.
  • Key areas of responsibility include labor management, daily operations, and customer care.
  • Oversee daily operations and procedures and coordinated weekly schedule for all employees.
  • Managed daily operations of restaurant yielding and exceeding $2.2 million.
  • Assisted In the Run daily operations including opening and closing duties.
  • Manage daily operations at in in-depth level to promote efficiency.
  • Assist the General Manager with running daily operations /Manage approx.
  • Supervised the daily operations of a department comprising 40 employees.
  • Monitored daily operations and oversaw all staff on duty.
  • Managed all daily operations of the restaurant.
  • Executed daily operations of the kitchen.
  • Controlled daily operations and financial performance to 9% under target goal Generated weekly managerial reports regarding daily operations and profit improvements
  • Managed daily operations of diningroom, providing an excellent customer experience with food and service.
  • Trained managers and associates on procedures to follow in daily operations as laid out by the "mother" corporation.

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1,099 Daily Operations Jobs

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10. FOH
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high Demand
Here's how FOH is used in Restaurant Manager jobs:
  • Ensured quality products through expediting and coordinating between the kitchen and FOH staff in a fast pace, high volume setting.
  • Supervised, motivated, and managed 95 Front-of House (FOH) staff and provided them with feedback on performance.
  • Experienced in all FOH functions, accustomed to serving up to 160 guests, along with overseeing 22 employees.
  • Waited tables and ran the FOH, booked weddings, parties and maintained daily opening procedures.
  • Hired and trained FOH staff, ensured diners receive a superb experience, marketing/business networking.
  • Managed FOH to insure all guests were happy and well taken care of.
  • Act as liaison with Executive Chef, FOH staff, owner and investors.
  • Managed all aspects of the FOH daily operations, staffing and customer relations.
  • Turned in below budget cost of good numbers in both HOH and FOH.
  • Maintain schedules for FOH staff, train new staff and implement training manuals.
  • Conducted weekly and monthly bar and FOH inventory and ordering.
  • Assist in training new management team members & FOH staff.
  • Organize FOH for catering events, oversee catering team members
  • Conducted FOH recruiting, interviewing, and hiring.
  • Write all three FOH schedules every week.
  • Run register and perform FOH checkouts.
  • Managed Front of House (FoH) team of up to 30 employees and evaluated staff performance to maximise productivity.
  • Schedule all FOH staff with enfaces on overtime and target hours.
  • Charge of hiring, training all foh.
  • Bar, Kitchen, FOH, etc.)

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192 FOH Jobs

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11. Labor Costs
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high Demand
Here's how Labor Costs is used in Restaurant Manager jobs:
  • Created schedules to minimize labor costs and maximize productivity.
  • Encouraged and lead the cross-training of potential staff who exhibited growth interest and progress while saving labor costs on slow seasons.
  • Slashed labor costs by 10% through seamless development of labor matrix scaled to the restaurant needs through cross training.
  • Monitored and recorded 35% food and 35% labor costs and trained management to target and track lower cost.
  • Reorganized inventory systems resulting in lowering food costs by 3% and labor costs by 2%.
  • Operate Point-Of-Sale computer system to produce accounting and labor reports used to analyze and control labor costs.
  • Hired and trained all staff, as well as developed efficient schedules to manage labor costs.
  • Worked to raise weekly and daily sales, while keeping labor costs at a low.
  • Improved gross profit by 5% by reducing food, paper, and labor costs.
  • Optimized profits by controlling food, beverage and labor costs on a daily basis.
  • Delegated and led processes to control labor costs, food costs, and cash.
  • Reduced labor costs by 1.78 percent while maintaining excellent service and profit levels.
  • Maintained labor costs while providing exceptional food quality and fine dining service.
  • Optimize profits by controlling food, beverage and labor costs.
  • Control food and labor costs to run a profitable business.
  • Controlled food, beverage, and labor costs.
  • Managed PNL's and labor costs.
  • Conducted daily, and weekly payroll audits to insure accurate and timely payment Monitor and control labor costs.
  • Managed staff, controlled cash, minimized food inventory and costs with just in time ordering methods and controlled labor costs.
  • Start of day and end of day paperwork * Key Holder * Controlled labor costs

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17 Labor Costs Jobs

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12. Inventory Control
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high Demand
Here's how Inventory Control is used in Restaurant Manager jobs:
  • Manage purchasing and inventory control to ensure sufficient levels of high-quality product while eliminating waste.
  • Administered inventory control by ordering merchandise and eliminate excess by applying discounts.
  • Managed operations including inventory control, purchasing and quality insurance.
  • Stock Control/inventory control/ report and result analysis.
  • Inventory control.-Handled food and restaurant orders.
  • Managed and improved inventory control.
  • Performed training, inventory control, daily financial reconciliations, development of menus, food preparation, and maintenance
  • Cash control, banking, inventory control, record retention including OSHA and I-9 compliance.
  • Performed supply and food ordering, training, scheduling, inventory control and cash management.
  • Oversee inventory control, ordering, food sanitation and quality control of food products.
  • Inventory control, scheduling, hiring, training, and ensuring guests satisfaction.
  • Trained bar staff to ensure Inventory Control and customer satisfaction.
  • Maintained inventory control, placed orders, and received deliveries.
  • Manage Inventory Controls to maximize business performance and cost control.
  • Inventory control, and daily operation of the restaurant.
  • Inventory Control including damages, pulls, shrink, pack aways.
  • Managed the entire restaurant -I did the hiring, training, purchasing -Advertising, promoting, accounting and inventory control.
  • Perform hiring, training, scheduling * Implement cost and inventory control * Ensure complete customer satisfaction
  • Interview and hire staff Managed crew of 20-25 employees Inventory control/Truck order Weekly schedule P&L control and management
  • Core Qualifications Inventory control Budget development and control Staff training/development Employee scheduling Costing of menu items Policy/program development Consistently meets goals

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223 Inventory Control Jobs

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13. Bank Deposits
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high Demand
Here's how Bank Deposits is used in Restaurant Manager jobs:
  • Reconciled daily receipts and prepared bank deposits.
  • Process and forward Invoices, Bank Deposits, Payroll, Employee Applications, Time-Off Requests, Employee Disability Forms, etc.
  • Ensured all monetary processes were adhered to including but not limited to bank deposits, payroll, and daily transaction.
  • JOB DUTIES: hiring, payroll, purchasing, scheduling, bank deposits and implementing Co. Motto.
  • Balance cash and credit card receipts at the end of each day and then made bank deposits.
  • Assisted General Manager with scheduling, payroll, bank deposits, weekly inventory and financial reports.
  • Maintained weekly paperwork including bank deposits, WISERS, new promotions, and time cards.
  • Opened and closed the restaurant, which included counting cash drawers and making bank deposits.
  • Counted money at the end of business, recorded profits and made bank deposits.
  • Trained and coached new managers, and made bank deposits.
  • Balanced all daily and weekly money and bank deposits.
  • Managed all cash/credit card transactions and bank deposits.
  • Balanced all monies and made bank deposits.
  • Make bank deposits and balance credit transactions.
  • Processed daily bank deposits, balanced cash registered, bi-weekly payroll, accounts payable, ordered and managed all inventory.
  • Controlled financial aspects, including preparing daily bank deposits, product control, waste control, damages and theft.
  • Managed staff and business transactions including trainings, scheduling, bill payment, inventory, and bank deposits.
  • Make scheduled bank deposits * Ensure the accuracy of all customer transactions.
  • Prepare food and cook Oversee the revenue for days total sale Make bank deposits Hire and train all new staff
  • Cash Handling Managing Shift, Inventory Scheduling of Employees Making Bank Deposits

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139 Bank Deposits Jobs

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14. POS
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high Demand
Here's how POS is used in Restaurant Manager jobs:
  • Interacted positively with customers while promoting hotel facilities and services.
  • Placed in a leadership position managing 40 employees, I was tasked with ensuring that the customers experience was above expectations.
  • Started out as a part-time employee, and was asked to step up into a full-time Management position.
  • Promoted a positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
  • Handled the financial accountability during each end of night closing, preparing deposits and adjust labor costs.
  • Prepared daily deposits, monitored the inventory, ordered and stocked supplies.
  • Drafted detailed training manuals for family restaurant chain, all positions.
  • Earned promotion to the bar and subsequently the floor manager position.
  • Maintain a safe and positive workplace for guests and Co-Workers.
  • Balance daily cash banks, deposits, and safe balances.
  • Handled cash sales and deposits to the bank.
  • Developed Training program for all FOH positions.
  • Ensured positive guest service in all areas.
  • Count money and make bank deposits.
  • Hire team members for all positions.
  • Designed food and drink menus, promotional flyers, holiday and event posters.
  • General Day to Date management of restaurant * Order processing and receiving * Reorganization of equipment and employee positioning.
  • Delagated and monitored all schedules for Servers, Bartenders, Host and all other positions.
  • Designated as the "Closing Manager" including Cash Handling and, Nightly Deposits.
  • Managed and trained employees in use of POSitouch/Northstar and Radiant POS/Enterprise system.

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1,671 POS Jobs

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15. Special Events
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average Demand
Here's how Special Events is used in Restaurant Manager jobs:
  • Develop innovative marketing strategies, including special events and working relationships with area hotels.
  • Increased profitability by instituting special events held in unused portions of the multiplex - birthday parties and a movie.
  • Communicated with all department heads during BEO meetings and worked with guests with booking their special events.
  • Organized special events for staff and students utilizing hotel's amenities to bring in restaurant sales.
  • Work closely with chef and cooks to prepare menu plans for special events and daily specials.
  • Organized special events in the restaurant, including birthday parties, corporate lunches, and promotions.
  • Worked very closely with sales and event department to execute all special events and meetings.
  • Participated in coordination of special events, including; receptions, buffets and corporate events.
  • Plan, organize and execute special events such as private parties and wine dinners.
  • Organized special events in the restaurant, including receptions, promotions and corporate luncheons.
  • Developed special events and tastings, catering menus, RSVP dinners, etc.
  • Coordinated and executed special events with other departments in 2011 and 2012.
  • Scheduled and organized banquets and events for private functions and special events.
  • Directed special events, and processed daily cash and bank transactions.
  • Plan and implement menus for banquet and special events.
  • Catered special events of various sizes and formality.
  • Assisted with private dining and special events.
  • Coordinate large scale special events.
  • Prepared food for special events.
  • Worked closely with the chef and cooks to determine menu plans for special events or occasions.

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79 Special Events Jobs

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16. BOH
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average Demand
Here's how BOH is used in Restaurant Manager jobs:
  • Direct a staff of 70, hire and train FOH and BOH staff to company initiatives and food roll outs.
  • Managed, checked, and stored inventory while maintaining FOH and BOH balance for the duration the restaurant was operating.
  • Trained full staff from FOH to BOH operations as well as management operations to management trainees.
  • Full control of BOH hiring, training, operations and keeping consistent quality and sanitation.
  • Managed FOH and BOH staff during high traffic hours ensuring optimal guest service experience.
  • Assisted in the process of hiring and training of both BOH and FOH employees.
  • Schedule weekly meeting with BOH managers to discuss cost controls and monitoring inventory.
  • Manage full BOH/FOH staff, including training, scheduling, and employment.
  • Hired and steered the training for FOH and BOH team members.
  • Recruited and cross trained team members for FOH and BOH positions.
  • Scheduled FOH and BOH labor to conform to provided labor metrics.
  • Monitor BOH for consistent sanitation, food quality and presentation.
  • Created and designed menu.-Hired and trained Staff FOH, BOH.
  • Ensured smooth coordination between FOH and BOH activities.
  • Coordinated FOH and BOH activities.
  • Assist BOH with prep production.
  • Oversee restaurant duties both FOH and BOH.
  • Managed a high energy restaurant, which was Casual Dining Duties includes all aspects of both BOH / FOH operations
  • Manage all FOH and BOH aspects of these two sister restaurants..
  • Maintained above a 90% on all Ecosure audits Coach/Schedule/Train all BOH and most FOH for facility.

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58 BOH Jobs

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17. Cost Control
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average Demand
Here's how Cost Control is used in Restaurant Manager jobs:
  • Implemented cost controls to ensure profitability of operations.
  • Increased sales and customer satisfaction, hired and trained staff, oversaw food and liquor purchasing and cost control.
  • Instituted cost control procedures and standards of performance and ensured that all operational expenses were within budget.
  • Prepped and prepared food for customers, maintained inventory and took care of cost control.
  • Conducted weekly drink accuracy tests to ensure product consistency and inventory and cost controls.
  • Manage labor and food cost control through direct reports of P&L.
  • Maximized revenues through efficient staffing, labor cost controls and promotions.
  • Determine areas of improvement for cost control and initiate changes.
  • Inventory and cost controls in order to maintain targeted results.
  • Managed accountability for budgeting, cost control, payroll.
  • Maintained profitable and proper food and liquor cost control.
  • Monitor cost control and expenses to meet financial goals.
  • Improved cost control by eliminating waste.
  • Cost controls meeting or exceeding company goals
  • Directed 50+ employees, 4 managers, managed P&L, sales, inventory, merchandising and cost controls
  • Present responsibilities include cost control, teambuilding, training, and marketing.
  • Manage inventory and assist with recordkeeping and cost control.
  • Inventory control &Cost control to improve profits.
  • Interviewed, selected, trained, and supervised staff -Supervised management trainees -Maintained food cost control procedures
  • Supervised all activities Accountable for all inventory and cost control Hired and trained all employees

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316 Cost Control Jobs

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18. Safety Standards
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average Demand
Here's how Safety Standards is used in Restaurant Manager jobs:
  • Monitor safety and sanitation of restaurant through execution of food safety and restaurant safety standards.
  • Standardized operations to maintain compliance with Health Department safety standards.
  • Ensured equipment operated within safety standards and reported required replacements.
  • Maintain kitchen sanitation and safety standards.
  • Monitor the actions of our staff and customers to be sure that safety standards and liquor laws are obeyed.
  • Maintained hygiene and ensured health & safety standards met the highest specifications through following restaurant protocol.
  • Monitor actions of staff and customers to ensure that health and safety standards regulations are obeyed.
  • Trained employees to comply with state food safety standards, and preformed daily health inspections.
  • Introduced and trained staff to achieve higher level of sanitation and food safety standards.
  • Maintain Food Safety standards with all deliveries of foods from frozen to fresh produce.
  • Demonstrate knowledge, awareness and execution of food safety standards at all times.
  • Monitored staff and customers to ensure safety standards and liquor laws were followed.
  • Ensured that health and safety standards and liquor regulations were followed.
  • Ensured facilities are consistent in the sanitation and safety standards.
  • Implemented Food safety standards to ensure Safe Quality Food.
  • Inspected workers to ensure compliance with safety standards.
  • Ensured Food Safety standards were adhered to.
  • Make sure that the safety standards and liquor laws are follow.
  • Mastered Point of Sale (POS).Carefully maintained sanitation, health and safety standards in all work areas.
  • Reduce waste Improve cleanliness and food safety standards Skills Used Creativeness, calm leadership, multi task, versatility

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79 Safety Standards Jobs

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19. Weekly Schedules
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average Demand
Here's how Weekly Schedules is used in Restaurant Manager jobs:
  • Coordinated weekly schedules and managed payroll processing functions including monitoring meal break compliance, labor productivity and attendance.
  • Prepared weekly schedules, monthly meetings and continuing education classes for areas of responsibility including bar staff and hostesses and servers.
  • Created and maintained weekly schedules for 60+ employees while effectively managing the kitchen, bar, and service floor.
  • Maintained daily and weekly schedules and inventory control to maximize efficiency and productivity of the staff.
  • Created weekly schedules for guest service staff and kitchen staff based on forecasting models.
  • Created weekly schedules to optimize the best use of staff availability and restaurant needs.
  • Constructed weekly schedules to ensure there was always adequate staff for each shift.
  • Manage the payroll and weekly schedules for eight employees.
  • Hire, fire and make weekly schedules.
  • Created weekly schedules for all employees.
  • Prepare weekly schedules of all staff.
  • Coordinated weekly schedules for all personnel.
  • Created weekly schedules for multiple departments.
  • Assigned weekly schedules to staff.
  • Created bi-weekly schedules for staff.
  • Created weekly schedules for staff.
  • Created weekly schedules for employees Hired and trained new staff within the store for all the operations from open to close.
  • Manage a staff of 20+ employees, create weekly schedules, manage/maintain an accurate cash drawer/bank deposits.
  • Create weekly schedules Personally handle upset customers and rectify the situation.
  • Designed weekly schedules of Host, Bartenders, Bussers and Servers.

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440 Weekly Schedules Jobs

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20. Weekly Inventory
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Here's how Weekly Inventory is used in Restaurant Manager jobs:
  • Conducted weekly inventory on all perishable and non perishable restaurant items.
  • Perform weekly inventory and reports and occasional and minor facility maintenance.
  • Scheduled weekly inventory pick-ups and deliveries with vendors.
  • Monitor all food cost by conducting daily and weekly inventory, and placing proper orders based off of store demands.
  • Handle weekly inventory and vendor relations to ensure the timely and cost-effective purchasing of food and beverages.
  • Check stock levels including weekly inventory, Prepare and submit food, liquor and supply orders.
  • Performed weekly inventory, placed product orders, and coordinated scheduling for all positions.
  • Do weekly inventory checks for our kitchen staff and front room staff.
  • Performed weekly inventory of food, beverage, paper goods and liquor.
  • Completed weekly inventory for all beverage shipments to meet clientele needs.
  • Handle weekly inventory at below 5% food costs per week.
  • Controlled food cost with weekly inventory and established par levels.
  • Conduct weekly inventory and purchase with attention to budget.
  • Implied a weekly inventory on liquor and food.
  • Inventory: Daily, weekly Inventory of food/supplies.
  • Cash management, weekly inventory, ordering.
  • Perform a weekly inventory audit.
  • Conducted weekly inventory cycle counts, establishing par levels for accuracy of ordering produce and paper supplies.
  • Control cash drawer pulls and drops.Do weekly work schedules.Do weekly inventory of food and non ingredients place orders.
  • Managed office documentation Performed weekly inventory of all stock Performed end of shift cash-out and closing procedures Trained new hires

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1,086 Weekly Inventory Jobs

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21. Portion Control
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average Demand
Here's how Portion Control is used in Restaurant Manager jobs:
  • Maximize bar profitability by ensuring portion control and monitoring accuracy of charges.
  • Maximize bar profitability by ensuring portion control is established.
  • Conformed to the regulations of the Liquor Control Board, maximized profitability by ensuring portion control and monitored accuracy of charges.
  • Helped our team control food cost by ensuring extra items were charged correctly to the guest, implemented portion control.
  • Maximize bar profitability by ensuring portion control, monitor accuracy of charges, & plan menus by consulting with chefs.
  • Control costs by reviewing portion control and quantities of preparation; minimizing waste and ensuring high quality of preparation.
  • Prepared quality products while maintaining proper food safety practices, portion control and presentation within service goal times.
  • Implemented cost control methodologies that increased savings through preparation quantities, portion control and minimizing waste.
  • Supervised nightly operations, including overseeing food preparation, portion control and cleanliness of the restaurant.
  • Maintained payroll, hiring and terminated employees and implemented cost saving portion control system.
  • Reduce costs by establishing efficient procedures that minimize waste and create portion controls.
  • Assisted in back of the house employees with inventory control and portion control.
  • Reduced inventory costs by 23% through evaluations and food portion control.
  • Controlled cost by reviewing portion control and quantities of preparation.
  • Supervised portion control and quantities of preparation to minimize waste.
  • Controlled costs by minimizing waste and monitoring portion control.
  • Assembled food orders while maintaining appropriate portion control.
  • Helped maintain quality and portion control.
  • inventory, ordering, portion control, sanitation and customer service, hired, trained and supervised banquet and service staff.
  • Oversee controllables, labor, and food costs and portion control !

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267 Portion Control Jobs

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22. Room Service
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Here's how Room Service is used in Restaurant Manager jobs:
  • Floated between all restaurants which included: Japanese, steak house, buffet, room service, pool restaurants and Bar.
  • Hired and trained all front of house staff and supervisor for high end casual dining room & room service.
  • Produced video training modules for new restaurant employees, which improved dining room service and food quality.
  • Ensured proper cleanliness was maintained in all areas of bar, room service, restaurant and kitchen.
  • Managed five banquet spaces, a 150-seat restaurant, and room service for over 300 suites.
  • Direct responsibility for daily operation of the Pavilion Restaurant, Embers Lounge and Room Service.
  • Maintain procedures to ensure the security and proper storage of room service inventory and equipment.
  • Hire and Train staff, banquet events, supervising staff, and room service.
  • Managed a staff of 10, included bartenders, servers, and room service.
  • Ensured 100% customer service satisfaction in dining room and room service practices.
  • Developed wine inventory and beverage list for banquet sales and room service.
  • Managed daily operations of hotel restaurant including room service and nightly M.O.D.
  • General Manager over restaurant, bar, and room service.
  • Managed three departments: Restaurant, Pub and Room Service.
  • Manage restaurant, bar, pool cabana and room service.
  • Redesign and retrain staff on Room Service procedures and etiquette.
  • Monitored and ran Room Service department when needed.
  • Managed Room Service for Resort.
  • Communicated with several different vendors to order all non-perishable items for restaurant, room service, and pool.
  • Managed 110 seat Garden Caf and Room Service.

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120 Room Service Jobs

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23. Company Standards
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Here's how Company Standards is used in Restaurant Manager jobs:
  • Maintained a neat, well groomed appearance including impeccable personal hygiene, hair restraint and minimal jewelry that met company standards.
  • Maintain fast, accurate service, positive customer relations and ensuring products are consistent with company standards.
  • Ensured adherence to company standards of food and beverage quality, customer service, and cleanliness.
  • Manage the establishment to meet company standards in food quality, food safety, and cleanliness.
  • Managed and trained 20 restaurant employees to comply with company standards while achieving goals.
  • Adhered to all state and company standards to ensure that regulations were in compliance.
  • Assist in maintaining company standards of quality and exceptional level of customer service.
  • Adhere to company standards and service levels to increase sales and minimize costs.
  • Hired and developed all front of house staff according to company standards.
  • Uphold company standards for food quality, service, and sales growth.
  • Instill proper company standards, accountability, and teamwork among employees.
  • Created and adhered to the operating budget, following company standards.
  • Enforce company standards, policies and procedures with all associates.
  • Delegated tasks to ensure that company standards were met daily
  • Maintained store image and operations compliant to company standards.
  • Controlled food cost and labor of company standards.
  • Maintain company standards of food and LBW cost.
  • Prepared food as per company standards.
  • Train employees to company standards.
  • Exceeded company standards in the "Train the Trainer" certification program.

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978 Company Standards Jobs

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24. Company Policies
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Here's how Company Policies is used in Restaurant Manager jobs:
  • Followed food safety procedures according to company policies and health and sanitation regulations.
  • Oversee employee work in front of the house to ensure compliance with company policies, regulations and food safety guidelines.
  • Facilitated meetings to keep staff well informed with open communications, creativity, education, resources and company policies.
  • Ensured execution of Company policies and procedures for the control of cash, property, product and equipment.
  • Assisted owners in recruiting, interviewing, and hiring staff, along with the enforcement of company policies.
  • Maintain the flow of business, according to Company policies, OSHA and Board of Health regulations.
  • Develop and maintain a staff that provides hospitable, professional service while following company policies and procedures.
  • Train staff on safety, procedures, company policies, sanitation, cash handling, etc.
  • Managed the daily operations of the restaurant, ensuring compliance with operational standards and company policies.
  • Ensured the swift resolution of customer issues to preserve customer loyalty while complying with company policies.
  • Educate staff in company policies and procedures and maintain effective communication among the management team.
  • Managed and Assisted the General Manager to meet all company policies and service procedures.
  • Ensured compliance with operational standards, company policies, federal/state/local laws, and ordinances.
  • Maintained and implemented all company policies, procedures, programs, and systems.
  • Created and implemented 25-page training manual of company policies and procedures.
  • Enforced all company policies and procedures.
  • Enforced government and company policies.
  • Ensured employees complied with operational standards, company policies, federal, state, local laws, and ordinances.
  • Based on company policies, ensure complete satisfaction through food quality, cleaniness, and customer service.
  • Worked closely with kitchen staff to ensure that company policies and procedures became habit across four locations.

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1,659 Company Policies Jobs

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25. Inventory Management
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Here's how Inventory Management is used in Restaurant Manager jobs:
  • Managed a corporate cafeteria with responsibility for staff supervision, food preparation, employee scheduling, purchasing, and inventory management.
  • Organized the ordering and inventory process, with a computer based inventory management software.
  • Inventory management, facility security, health, safety and loss prevention management.
  • Maintained food safety/quality standards, customer service, cash controls and inventory management.
  • Optimized profits by controlling food and beverage costs through efficient inventory management.
  • Designed a more efficient and cost-effective parts ordering and inventory management system.
  • Scheduled and received food and beverage deliveries for Inventory management.
  • Inventory management skill is unusually accurate.
  • Supervised the management of all administrative duties including inventory management, payroll, P&L reconciliation, and unit maintenance.
  • Worked with the rest of the management team on hiring, scheduling, ordering and inventory management.
  • Complete daily cash deposits, inventory management, complete employee reviews and assessments.
  • Cash handling, inventory management, control cash, labor and food cost.
  • Cash control, inventory management and loss prevention.
  • Managed the kitchen and staff; inventory management.
  • Assist in Wine Inventory Management.
  • Learned scheduling, inventory management and training techniques in preparation for my promotion to restaurant manager of a new restaurant location.
  • Manage resources budget and inventory management cost effetive
  • supervised over 30 plus employees, including hiring, scheduling, inventory management, and balancing labor.
  • Supervised staff of 50 employees Responsible for scheduling, staffing, performance and payroll Oversaw accounts payable, deliveries and inventory management
  • Line Cooking Customer Service Recruiting of Team Members, Supervision and Training Inventory Management ( P&L ) Cash Control

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351 Inventory Management Jobs

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26. Product Quality
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Here's how Product Quality is used in Restaurant Manager jobs:
  • Performed inventory management, ordering and receiving product, control of product quality and presentation.
  • Scheduled and received food and beverage deliveries to verify product quality standards are maintained.
  • Delivered outstanding customer service and product quality in a clean and friendly environment.
  • Monitored product quality and staffing requirements to ensure positive guest experience.
  • Placed vendor orders as needed and monitored product quality when delivered.
  • Monitor product quality and guest satisfaction in restaurant.
  • Redeveloped marketing strategy through product quality and advertising.
  • Delivered high product quality and maintained cleanliness.
  • Manage shifts which include: daily decision making, scheduling, planning while upholding standards, product quality and cleanliness.
  • Instituted food, liquor, and labor controls and ensured the highest product quality and service standards were obtained.
  • Managed and monitor product quality and service and satisfaction trends, evaluate and address issues and make improvements accordingly.
  • Developed training for employees to deliver the highest standard of product quality and eliminate barriers to customer service.
  • Handled scheduling and receiving of food and beverage deliveries, and verifying product quality and quantity.
  • Manage daily operations, including staff, scheduling, organization, product quality and vendors.
  • Assure that food cost, product quality and customer service goals are in line.
  • Implemented new vendors and Ideas to improve employee safety, and improve product quality.
  • Set priorities, Hire and fire team members, Ensure product quality
  • Adhered to cleanliness, product quality, and health code laws.
  • Follow state requirements for product quality control.
  • Increased product quality and production.

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278 Product Quality Jobs

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27. High Standards
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Here's how High Standards is used in Restaurant Manager jobs:
  • Recognized for achieving consistently high standards of food and beverage quality, while managing service and marketing activities to maximize profitability.
  • Maintained high standards in sanitation and safety and complied with regulatory guidelines.
  • Provided constant coaching and team development with high standards and self-accountability.
  • Maintained high standards of customer service during high-volume, fast-paced operations.
  • Mentored new talent and managers and developed front of house staff while maintaining high standards of service within the organization.
  • Worked closely with staff and Chef Thomas Keller to maintain restaurant's high standards of ambiance, food and service.
  • Responded to customer complaints, maintained high standards of quality control, hygiene, health and food safety.
  • Focused completely on high standards of customer service and high levels of customer satisfaction.
  • Maintain high standards of food, services, and health and safety in restaurant.
  • Maintain high standards of guest service during high volume, fast paced environment.
  • Maintained high standards of quality control, hygiene, and health and safety.
  • Developed and motivated a positive team to attain high standards of performance.
  • Maintained high standards to ensure quality of service and customer satisfaction.
  • Maintained high standards of excellence providing employees with proper leadership.
  • Maintained high standards of customer service at all times.
  • Ensured high standards of hygiene and maximized restaurant appeal.
  • Maintain high standards in regards to food and beverage, presentation, quality service, and accommodations to guest.
  • Maintained high standards of quality control in regards to the Occupational Safety and Health Administration (OSHA).
  • Conflict management skills and problem-solving skills Ensured high standards of food, service, health, and safety.
  • Hired and fired employees Trained crew and assistant managers Managed operations Maintained high standards

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40 High Standards Jobs

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28. Crew Members
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Here's how Crew Members is used in Restaurant Manager jobs:
  • Supervised assistant managers and crew members.
  • Recruited, hired, orientated, trained, and served as a mentor to new and existing crew members and managers.
  • Hire and train both crew members and management in order to share best practices and develop an effective team.
  • Managed team of 20-30 of crew members, including hiring, training, coaching, and firing.
  • Hired, trained, monitored, and reinforced food safety procedures to Shift Supervisors and Crew Members.
  • Recruited, trained and scheduled a full working staff of up to forty-five crew members.
  • Train and develop crew members Implement policies and procedures for all aspects of quick service restaurant
  • Led and directed crew members on effective methods, operations and procedures.
  • Lead by example a team of 4 managers and 20 crew members.
  • Handled primary training and coaching of crew members and shift managers.
  • Coach, mentor, and develop new and current crew members.
  • Recruit, interview and train all crew members.
  • Organized schedule for all 50 crew members.
  • Managed 10+ crew members running daily operation.
  • Implemented training course for new crew members.
  • Hired and orientated all crew members.
  • Supervised servers, hosts, and bussing staff as Service Manager; managed cooks and crew members as Kitchen Manager.
  • Train back of the house crew members- *Post schedules on a weekly basis.
  • Direct efficient guest flow through participative shift management, Scheduling of up to 50 crew members and management staff.
  • Conducted interviews Trained crew members and shift supervisors Created schedule, food orders, and inventory Wendy's, Mansfield, MA

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414 Crew Members Jobs

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29. Annual Sales
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average Demand
Here's how Annual Sales is used in Restaurant Manager jobs:
  • Managed all business activities and sales functions for a 200-seat restaurant doing over $5 million in annual sales.
  • Managed a high volume, high profile corporate restaurant with over two million in annual sales and 120 employees.
  • Managed daily operations of a Casual Dining Restaurant with over $2 million in annual sales.
  • Supervised and managed all department functions for locations generating over $5 million in annual sales.
  • Full profit responsibility for restaurant generating an average of $1,000,000 in annual sales.
  • Managed fine dining restaurant with $3.5 million annual sales and 30-member service staff.
  • Increased annual sales revenue by over 30% through various strategic marketing methods.
  • Supervised operations for this 225-seat restaurant with $1.3 million in annual sales.
  • Managed two fine-dining restaurants within Hotel/Casino with annual sales of $7 million.
  • Managed restaurant profitability and generated up to $75,000 in annual sales.
  • Co-led catering delivery expansion efforts generating $50K in annual sales.
  • Increased annual sales each year by 10% during economic recession.
  • Guided department operations to produce approximately $4.5M in annual sales.
  • Achieved 10% average annual sales growth over 4 consecutive years.
  • Increased sales and profitability generating 2.5 million in annual sales.
  • Managed restaurant operations with annual sales of 1 million dollars
  • Directed restaurant with annual sales of $350K.
  • Managed 35 staff; annual sales $3M.
  • Transfered to higher volume restaurant Annual Sales 2.2 Million
  • Managed and supervised up to 100 Empoyee's in a fast paced restaurant environment with annual sales over 2.5 million dollars.

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7 Annual Sales Jobs

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30. Ensure Compliance
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low Demand
Here's how Ensure Compliance is used in Restaurant Manager jobs:
  • Monitored day-to-day operations to ensure compliance with established standards of product quality, service and clientele.
  • Adhere to regulations of health department and ensure compliance with alcoholic beverage regulations.
  • Coordinate the closing of the facility, manage cash, process credit payments, and ensure compliance with standards and regulations.
  • Managed employees and day to day operations to ensure compliance with company's policies, regulations, and food safety guideline.
  • Monitored the service of food and drink to guests to ensure compliance with health regulations and top quality customer service.
  • Assigned tasks and oversaw the direction of employees to ensure compliance with food safety procedures and quality control guidelines.
  • Observed workers and patrons to ensure compliance with occupational, health and safety standards and local liquor regulations.
  • Worked to ensure compliance with all corporate policies and procedures, as well as safety and health regulations.
  • Process payroll and tax reports, and maintain/update accurate inventories, and ensure compliance with licensing laws.
  • Administer payroll by monitoring tips and hours to ensure compliance to established schedules and budgets.
  • Worked vigilantly to ensure compliance with all state and local health codes and regulations.
  • Monitor operations to ensure compliance with applicable health, safety, or hygiene standards.
  • Complete all new hire paperwork to ensure compliance with state and government agencies.
  • Inspected personnel activities to ensure compliance with policies and directives.
  • Provided training for new employees to ensure compliance of procedures.
  • Conduct follow on training to ensure compliance with established policies.
  • Maintain and ensure compliance to established food quality and standards.
  • Oversee management, shift supervisors, and 30-35 employees Ensure compliance with Franchise, state, federal, and company requirements.
  • Monitor the performance of staff to ensure compliance with policies, practices and operating procedures.
  • Reviewed quarterly financial reports with GMs to ensure compliance with budgetary constraints.

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122 Ensure Compliance Jobs

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31. Service Staff
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low Demand
Here's how Service Staff is used in Restaurant Manager jobs:
  • Manage the front of the house by leading service staff, using cash register, talking with guests, etc.
  • Hired and trained the service staff and contributed to the development of corporate level training program for the host department.
  • Assisted in the writing and re-organization of job descriptions and standard operating procedures for all food service staff positions
  • Charged with perpetually improving the skills & knowledge of bar, host & service staff of approximately 40.
  • Helped fine tune and refine the menu, bar, dining room, and service staff.
  • Started as part of the service staff and I worked my way up to management.
  • Designed and implemented detailed service and wine training programs for floor and bar service staff.
  • Invited vendors for tastings to further educate service staff on wine and spirits.
  • Collaborated with service staff and banquet departments in the execution of resort events.
  • Hire, train, supervise, and schedule kitchen and service staff.
  • Supervised and mentored service staff from various cultural and ethnic backgrounds.
  • Recruited, selected and trained kitchen and table service staff.
  • Managed the service staff of a full-service fine dining establishment.
  • Manage service staff and operations for a 100-seat restaurant.
  • Hired, trained, directed and motivated service staff.
  • Trained and managed a wait and service staff.
  • Maintained service staff weekly schedules.
  • Trained Supervisors to train and oversee waitstaff, bartenders and room service staff for Resort, and to train them.
  • Implemented and created new training policies for service staff - Built team morale through leadership
  • Trained service staff in proper and safe procedures of fonduing.

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315 Service Staff Jobs

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32. Day-To-Day Operations
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low Demand
Here's how Day-To-Day Operations is used in Restaurant Manager jobs:
  • Directed day-to-day operations involving financial management, revenue growth, and management of personnel in a top customer service atmosphere.
  • Provided leadership to restaurant team and guided day-to-day operations to achieve efficiency, profitability, and customer satisfaction goals.
  • Managed day-to-day operations with an emphasis on increasing store profitability.
  • Overlooked the controlled of day-to-day operations performed by Restaurant Manager.
  • Managed day-to-day operations, including hiring and training.
  • Supervised day-to-day operations of high volume business.
  • Expedite solutions to challenges in day-to-day operations.
  • Managed day-to-day operations of the restaurant.
  • Supervised day-to-day operations including scheduling, inventory, purchasing, interviewing, hiring, and training employees.
  • Managed day-to-day operations of this high-volume restaurant generating over $3.1M in annual revenue.
  • Managed day-to-day operations of a top tier seafood restaurant in the southwest Florida area.
  • Handle day-to-day operations of the restaurant, front and back of the house.
  • Perform any and all duties to ensure smooth day-to-day operations.
  • Managed day-to-day operations ($289,000.00 weekly sales).
  • Manage day-to-day operations of a 24 hour diner.
  • Organized in- house Parties and Sold Private Parties Managed day-to-day operations; hired, trained, and developed personnel.
  • Oversee the day-to-day operations in a Canadian based quick service coffee and donut shop.
  • Managed day-to-day operations of Amerisports Bar & Grill.
  • oversee the day-to-day operations of store * Responsible for scheduling, training and supervising employee
  • Establish promotional events Supervise and manage day-to-day operations and service Close books daily and pay bills Inventory Management

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33. Appropriate Action
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low Demand
Here's how Appropriate Action is used in Restaurant Manager jobs:
  • 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.
  • Communicated any problems to the Restaurant General Manager, so the appropriate actions can be taken.
  • Resolve guest service issues in person, taking all appropriate actions necessary to satisfy the guest.
  • Maintained inventory, managed labor, reviewed financial reports, and take appropriate actions.
  • Monitor sales and labor, and take the appropriate actions to save labor.
  • Responded to customer complaints, took appropriate action to solve a problem.
  • Respond to customer complaints, taking appropriate action to solve the problem.
  • React to any guest complaints and take any appropriate action.
  • Respond to customer complaints, taking appropriate action.
  • Provided exceptional customer service by responding to customer concerns in a timely manner by taking swift and appropriate action.
  • Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.
  • Respond to complaints,taking any and all appropriate actions to turn dissatisfied guests into returnguests.
  • Monitored restaurant and took appropriate action to ensure food quality and service standards were consistently met.

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34. Monthly Inventory
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low Demand
Here's how Monthly Inventory is used in Restaurant Manager jobs:
  • Managed daily operations including opening/closing, weekly schedules, monitoring restaurant/bar, and supervising monthly inventory.
  • Monitor and maintain liquor counts by performing monthly inventory and reconciliation.
  • Assisted management with monthly inventory control and weekly stock ordering.
  • Conducted weekly and monthly inventory and implemented new menu items.
  • Assisted with monthly inventory and twice-weekly ordering.
  • Conduct monthly inventory for all alcoholic beverages.
  • Meet company financial objectives by forecasting monthly inventory, estimate food costs and profits, prepare annual budget.
  • Coordinated bi-monthly inventory of food, liquor, and dry goods & implemented general maintenance program.
  • Oversee the weekly and monthly inventory and ordering of all items in the restaurant.
  • Mainstreamed and promoted new products of choice, conducted monthly inventory and scheduling.
  • Composed weekly schedules, monthly inventory, daily bank deposits and money reconciliation.
  • Manage monthly inventory, order and receive goods, track sales.
  • Conduct monthly inventory of liquor, beer, and wine.
  • Complete monthly inventory of all restaurant products.
  • Conducted daily staff meetings, weekly food pairings, monthly inventory, ordering product, hiring of new staff.
  • Handled monthly inventory and purchasing, resolving problems involving shipping delays and damage.
  • Do monthly food abstracts * Do monthly inventory.
  • Involved in monthly inventory counts using Inventory Xpress.
  • Conducted monthly Inventory Increased store profit by 20% Conducted daily pre-shift and weekly meetings to ensure organizational efficiency.
  • Included: Meeting and exceeding the needs of the residents Training new staff Staff scheduling Monthly inventory Implementation of new policies Investor

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35. Micros
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low Demand
Here's how Micros is used in Restaurant Manager jobs:
  • Created several keys/adjustments to Micros allowing servers/service to be more efficient.
  • Train and introduce all employees in the new world of computers, using systems like Micros and Aloha.
  • Provide training in MICROS, ETIME, wine and menu knowledge, Renaissance standards and customer service.
  • Prepare reports using Microsoft Excel and Word and other word processing tools necessary for store operations.
  • Completed administrative tasks using Microsoft Word, PowerPoint, Excel and Outlook.
  • Have knowledge of Micros, POS systems as well as Aloha.
  • Used Microsoft excel spreadsheet to keep records or expenses and net-profit.
  • Web works, EZ labor, Micros and Excel Proficient.
  • Utilize Microsoft Excel to input food cost data.
  • Certified Server Trainer, Micros, Serve-Safe Certified
  • Operated the Micros and Aloha POS systems.
  • Implemented Micros Point of Sale system.
  • Provide training in MICROS, LMS, BICS and customer service.
  • Use of software daily to complete tasks including Delphi, Micros, Timesaver and Microsoft Office.
  • Oversee repairs and maintenance of facilities, Micros POS system, and equipment.
  • Managed employees and set schedules, worked with Kronos and Micros.
  • Conduct daily, weekly, monthly inventories Use of Microsoft Excel, Microsoft Word, Outlook, Aloha and Menulink.
  • Experience with Excel, word, micros (pos system) and Timesaver.
  • Coordinate event planning and logistics Order supplies as needed Staff training, hiring and scheduling TOOLS: Micros, MS Office
  • License and Certificate: Business and Information Post Graduate Professional License, Technology PowerPoint Microsoft Office Specialist,

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55 Micros Jobs

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36. Sales Reports
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low Demand
Here's how Sales Reports is used in Restaurant Manager jobs:
  • Prepared business presentations and documentation for monthly sales reports and goal objectives.
  • Balanced cash deposits with computerized sales reports nightly.
  • Generated and interpreted daily sales reports, weekly flash reports and monthly profit and loss statements to strategically manage operating costs.
  • Managed event contract negotiations for up to 120 guests and produced and presented weekly sales reports for restaurant and banquets.
  • Generate extensive, comprehensive sales reports to determine our P&L margins weekly, monthly & yearly.
  • Led all financial areas including P&L, costs analysis, and sales reports.
  • Prepared staff and food control reports as well as sales reports at shift/week end.
  • Maintained Events Program database, sales reports, and provided support to the management.
  • Posted to General Ledger, processed weekly payroll, and prepared weekly sales reports.
  • Managed end of day operations including daily sales reports and waiter check-out.
  • Created, prepare and maintain store inventory and monthly sales reports.
  • Maintain and audit sales reports for the restaurant throughout the day.
  • Maintained General Ledger, processed weekly payroll and weekly sales reports.
  • Prepared bank deposits and all daily and weekly sales reports.
  • Produced daily sales reports broken out by subcategories.
  • Calculated daily cash flow per server sales reports.
  • Managed department inventories by tracking weekly sales reports.
  • Handled marketing and sales reports.
  • Issue sales reports and payroll.
  • Prepare inventory and sales reports.

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1 Sales Reports Jobs

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37. Financial Transactions
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low Demand
Here's how Financial Transactions is used in Restaurant Manager jobs:
  • 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.
  • Monitored budget and reviewed financial transactions to ensure that expenditures were properly authorized.
  • Monitored budgets and payroll records, inventory levels and reviewed financial transactions.
  • Control and administer financial transactions in mid-volume restaurant environment.
  • Administer all paperwork and financial transactions related to restaurant.
  • Reviewed financial transactions and monitored budget limitations.
  • Audited all daily financial transactions.
  • Recorded sales projections, labor chart preparations, opening and closing restaurant procedures, and handling the company's financial transactions.
  • Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
  • Counted money and made bank deposits and reviewed financial transactions to ensure that expenditures are authorized and budgeted.
  • Managed budgets, payroll records, and financial transactions to ensure revenue and expenses are authorized and budgeted.
  • Monitor budget, payroll and financial transactions to ensure expenditures are within budget.
  • Conducted financial transactions and record keeping with strict attention to detail.
  • Managed financial transactions totaling $6000+ daily and balanced drawer.
  • Handle alcohol cost and orders, reconcile cash and financial transactions
  • Established sales goals and managed all financial transactions.
  • Handle and process all financial transactions.
  • Organize and manage all financial transactions.
  • Place orders for following day from distributor Take orders and complete financial transactions.

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1 Financial Transactions Jobs

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38. Sales Floor
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low Demand
Here's how Sales Floor is used in Restaurant Manager jobs:
  • Monitored sales floor to ensure customer satisfaction.
  • Monitored the sales floor regularly, talking to staff and customers also identifying and resolving urgent issues.
  • Performed sales floor work, such as greeting or assisting customers, and taking inventory.
  • Direct sales floor activities, assist customers and address customer concerns.
  • Performed sales floor work including food preparation and customer assistance.
  • Created a renewed focus customer service on the sales floor amongst all Team Members and Managers.

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139 Sales Floor Jobs

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39. Staff Hours
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low Demand
Here's how Staff Hours is used in Restaurant Manager jobs:
  • Monitored food preparation methods, scheduled staff hours and assign duties, count money and make deposits, resolve issues and complaints
  • Schedule staff hours and assign duties, plan menus and perform food preparation as well as serving food and drinks.
  • Scheduled staff hours and assigned duties; hired and trained staff; evaluated employee performance; resolved personnel problems.
  • Scheduled staff hours and assign duties for 25+ employees and established standards for personnel performance and customer service.
  • Schedule staff hours and assigns duties, account for all company funds and inventory on assigned shifts.
  • Scheduled staff hours and assigned duties, Compiled and balanced receipts at the end of day shift.
  • Schedule staff hours and assign duties; oversee day to day operations and ensure customer satisfaction.
  • Schedule staff hours as well as hire in all areas of the restaurant.
  • Supervised 12 staff members, scheduled staff hours and assigned daily duties.
  • Scheduled staff hours, training, and assigned duties for all personnel.
  • Scheduled staff hours based on labor needs and staff personal requirements.
  • Interview and Hire employees; Schedule staff hours and assign duties.
  • Scheduled staff hours and assigned duties based on time constraints.
  • Schedule staff hours and assign duties for approximately 70 employees.
  • Conducted recruitment activities, scheduled staff hours and assigned duties.
  • Managed staff hours, and efficient in Micro system.
  • Schedule staff hours and assign duties.
  • Schedule staff hours to maintain productivity.

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20 Staff Hours Jobs

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40. HR
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low Demand
Here's how HR is used in Restaurant Manager jobs:
  • Minimized loss and misuse of equipment through proper restaurant supervision and staff training
  • Helped in promoting business through social interaction in community events.
  • Established and maintained clientele through excellent communication and interpersonal skills.
  • Involved in concept design, menu development and training of employees in units located throughout Texas, Illinois and Kentucky.
  • Negotiated purchasing of restaurant equipment through bulk purchasing, discounts through cash purchasing and minimizing delivery charges for large items.
  • Prepared weekly schedules to ensure proper coverage for customer service excellence and to reduce shrink in store.
  • Maintained expenses below budget through accurate planning, waste reduction, purchasing and cost effective operating procedures.
  • Trained new managers, while maintaining all aspects of costs savings and inventory throughout the restaurant.
  • Manage 24hr facility weekly sales avg $25,000, for over $1,000,000 annually sales.
  • Managed staff including organizing schedule, recruitment, training, and any other HR issues.
  • Trained the Service Staff to enhance Customer Service and increase profits through suggestive selling.
  • Circulate throughout restaurants maintaining a high profile with customers and staff.
  • Increased sales by expanding through E-commerce and Social Media marketing tactics.
  • Book and host special parties and tours through our facilities.
  • Managed through unusual events to keep district operating to standard.
  • Improved sales by 15% for each of the three-month testing phase.
  • Collaborated, created, and implemented effective drive-thru process.
  • Maintain all customer service standards through friendly Co-Worker interactions and high standards food quality.
  • Increase Food and Wine knowledge through on going training.
  • Maintained positive communication through cashier and waitress positions Effectively communicated via telephone Obtained leadership through management Willingly aided struggling co-workers when needed

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741 HR Jobs

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41. Maximize Productivity
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low Demand
Here's how Maximize Productivity is used in Restaurant Manager jobs:
  • Scheduled and directed team members in daily work assignments to maximize productivity and customer satisfaction.
  • Scheduled and directed staff in opening and closing assignments to maximize productivity.
  • Scheduled and directed staff in daily work assignments to maximize productivity.
  • Developed new schedules to maximize productivity while minimizing labor costs.
  • Comply with company procedures and maximize productivity.
  • Performed daily work assignments to maximize productivity.
  • Trained employees to maximize productivity.
  • Scheduled and directed line staff of 36 and 2 supervisors in daily work assignments to maximize productivity.
  • Schedule staff in accordance to sales volume and scheduled events to maximize productivity and save labor hours.
  • Scheduled and directed staff in daily work assignments to maximize productivity in an 18 million dollar establishment.
  • Hire and train new employees while ensuring cross training standards to maximize productivity and potential.
  • Recruited and directed up to 25 employees; scheduled daily work to maximize productivity.
  • Prepared the staff schedule and workload to maximize productivity for 21 employees.
  • Conducted daily pre-shift and weekly departmental meetings to ensure organizational efficiency.Scheduled and directed staff in daily work assignments to maximize productivity.
  • Scheduled and directed staff in daily assignments to maximize productivity.Continually monitored restaurant to ensure food quality and service standards wereconsistently met.
  • Scheduled and directed staff in daily work assignments to maximize productivity..Developed and maintained exceptional customer service standards.

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42. Preventative Maintenance
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low Demand
Here's how Preventative Maintenance is used in Restaurant Manager jobs:
  • Repaired & maintained coordination, including preventative maintenance scheduling.
  • Tracked and performed preventative maintenance on restaurant equipment.
  • Implement a preventative maintenance program.
  • Ensured company standards on equipment, facility, and grounds were maintained by using a preventative maintenance program.
  • Have a good working knowledge of all equipment and efficiently takes care of preventative maintenance.
  • Protected the hotel and its assets through enforcing and maintaining a preventative maintenance program.
  • Supervised the preventative maintenance and upkeep of equipment, facility, and grounds.
  • Manage and delegate preventative maintenance on all equipment and physical plant.
  • Perform basic troubleshooting and preventative maintenance throughout the res- taurant.

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2 Preventative Maintenance Jobs

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43. Performance Reviews
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low Demand
Here's how Performance Reviews is used in Restaurant Manager jobs:
  • Coordinated discussions with each direct report regarding goal setting, performance reviews, and career development planning and incentive/salary administration.
  • Conducted performance reviews, as well as identified training gaps and facilitated related training seminars.
  • Conducted personnel performance reviews and disciplinary actions; including promotions and terminations.
  • Evaluated and delivered staff and management individual performance reviews.
  • Partner Development/Team Building- conduct performance reviews & assessments by providing employees with coaching, feedback, and opportunities.
  • Staff, train and develop hourly employees through orientations, ongoing feedback and by conducting performance reviews.
  • Line check, profit and loss analysis, employee performance reviews, cash handling including daily deposits.
  • Maintain personnel records including present rate of Pay, performance reviews, contact reports, warnings.
  • Interviewed, hired, and trained new employees, conducted performance reviews.
  • Presented poor performance reviews with a plan to help employee succeed.
  • Oversee employee relations encompassing staff recruitment, training and performance reviews.
  • Conduct training and performance reviews in accordance with materials provided.
  • Created operational work plans Completed performance reviews.
  • Complete performance reviews and make recommendations for the promotion, hiring, and advancement of FOH staff.
  • Develop employees by providing on going feedback, establishing performance expectations and by conducting performance reviews.
  • Staff development, including hiring, scheduling, training, performance reviews and recordkeeping.
  • conduct periodic employee performance reviews.
  • Maintained all employee files by doing performance reviews and testing .Controlled cash deposits.
  • Administered associate performance reviews and provided ongoing coaching and development to staff. "
  • Received "exemplary" and "exceeded expectations" ratings on all performance reviews.

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229 Performance Reviews Jobs

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44. GM
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low Demand
Here's how GM is used in Restaurant Manager jobs:
  • Resolved all customer complaints by using professional judgments to ensure customer satisfaction and repeat business.
  • Coordinated with GM to develop strategic plans to increase productivity and customer service
  • Generated and distributed daily reports and order acknowledgments to appropriate personnel.
  • Augmented culinary skills while prepping and line cooking for dinner service, brunches, banquets and caterings up to 125 guests.
  • Identified trends and changes in our local market segment and ways to capitalize on the fluctuating local and national economy.
  • Worked with two managers and GM to increase overall sales of the unit by more than 30% each quarter.
  • Handled guest complaints with a sense of urgency, poise, and good judgment and monitored secret shopper scores.
  • Honed ability to make sound judgments and became involved in the hiring process of qualified candidates for server positions.
  • Collaborate with GM and OM; reviews results monthly and quarterly accordingly to align focus on what matter most.
  • Update operational procedures with other restaurant manager, chef and GM to optimize service and productivity.
  • Manage daily & monthly operations while providing feedback to the Owners, CFO and the GM.
  • Elevated to interim GM in July where I to refine procedures and implement new policies.
  • Selected by the GM, Corporate Learning and Development, to assist with campus recruitment.
  • Perform RGM functions as related to sales that lead to profitability of store.
  • Season and cook food according to recipes or personal judgment or experience.
  • Marketed business by performing live cooking segments on local news channel.
  • Received Letter of Appreciation from the GM Office for excellent service.
  • Slotted to be promoted to GM of next store in area
  • Reference: Rozie Slaughter, GM, 404.579.6195
  • Manage wait staff weekly Coordinate private banquet parties Assist the GM in other events i.e.

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2,923 GM Jobs

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45. Fire Regulations
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low Demand
Here's how Fire Regulations is used in Restaurant Manager jobs:
  • Monitored facility compliance with health and fire regulations.
  • Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
  • Monitor compliance with health and fire regulations regarding food preparation and serving and making sure all health codes are followed.
  • Monitored compliance with health and fire regulations regarding food preparation, service and building maintenance for a dining facility.
  • Complied with health and fire regulations regarding food preparation, serving, and building maintenance.
  • Insured building, kitchen and all food preparation was within health and fire regulations.
  • Monitor compliance with health and fire regulations regarding food preparation and serving.
  • Ensured compliance with health and fire regulations.
  • Monitor compliance with health and fire regulations Keep records required by government agencies Establish standards for personnel performance and customer service.
  • Monitor compliance with health and fire regulations regarding foodpreparation and serving, and building maintenance in lodging and diningfacilities.
  • Complied with health and fire regulations Monitor food preparation methods Responsible for counting money and making bank deposits.

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15 Fire Regulations Jobs

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46. Delivery Contents
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low Demand
Here's how Delivery Contents is used in Restaurant Manager jobs:
  • Checked delivery contents for quality, quantity and accuracy.
  • Check delivery contents to verify product quality and quantity.
  • Checked delivery contents for quantity.
  • Schedule and receive needed equipment, checking delivery contents for quality and quantity of products, and dealing with sellers.
  • Scheduled and received food and beverage deliveries, and verified delivery contents.
  • Order and receive food deliveries, checking delivery contents to verify products.
  • Schedule and receive deliveries, checking delivery contents to verify quantity.
  • Review invoices and confirm they are consistent with delivery contents.
  • Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
  • Checked delivery contents for quality, quantity,accuracy.

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8 Delivery Contents Jobs

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47. Corrective Action
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low Demand
Here's how Corrective Action is used in Restaurant Manager jobs:
  • Scheduled employees, administered corrective action and performance reviews, delivered exceptional service to hotel guests.
  • Monitor operations and initiate corrective actions.
  • Use logic and reason to identify a problem, evaluate my options, and to initiate corrective action for a solution.
  • Focused on the achievement of controllable profit goals by monitoring controls and taking corrective action to achieve the desired results.
  • Understand and enforce restaurant policies regarding personnel and administering prompt, fair, and consistent corrective action when necessary.
  • Analyzed financial performance for labor, liquor/beer inventory, and guest comps and implemented corrective actions when needed.
  • Cash handling, completion of work orders, employee write ups to include employee corrective action plans.
  • Monitored, analyzed, and identified utilization issues and present a corrective action plan.
  • Interacted with clients to understand any service issues and apply necessary corrective actions.
  • Identified problems, diagnosed causes and determined corrective actions within a troubled restaurant.
  • Monitor labor usage against sales reading and take corrective action when necessary.
  • Handled customer complaints and took corrective action to satisfy customer needs.
  • Assisted with hiring, training, and corrective action when necessary.
  • Address customer feedback and implement corrective actions where applicable.
  • Make recommendations for corrective action as needed.
  • Manage corrective action for union employees.
  • Implement corrective action as needed.
  • Accompanied health inspectors during inspections and implemented corrective action whenever necessary.
  • Supervised entire restaurant staff, administered corrective action and performance review Completed interviews, hiring, scheduling and training of staff.
  • Identified needs or problems and determines corrective action.

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38 Corrective Action Jobs

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48. Weekly Basis
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low Demand
Here's how Weekly Basis is used in Restaurant Manager jobs:
  • Established and maintain a 3% increase in sales for the establishment over the past year on a weekly basis.
  • Monitored P&L's on a weekly basis, filed, and created action plans to meet restaurant goals.
  • Performed inventory on a weekly basis, along with scheduling and receiving of goods to the restaurant.
  • Lowered labor costs from 18% to 16% by efficiently scheduling staff on a weekly basis.
  • Complete liquor inventory on a weekly basis, as well as end of month restaurant inventory.
  • Placed liquor orders on a weekly basis, adhering to a calculated budget.
  • Bar Audits to ensure Liquor cost was in order on a weekly basis.
  • Improved profits by controlling food and beverage costs on a weekly basis.
  • Conduct inventory on weekly basis and place orders for replacement when necessary.
  • Monitor labor on a weekly basis and account for accurate payroll entry.
  • Coordinate the shift schedule for 60 employees on a weekly basis.
  • Completed inventory on a weekly basis for bar and restaurant.
  • Created work schedules for staffing needs on a weekly basis.
  • Maintain profitability indexes and goals on a bi-weekly basis.
  • Order all food and liquor on a bi-weekly basis.
  • Finalized payroll on a weekly basis through computer.
  • Schedule all FOH staff on weekly basis.
  • Conducted training for Staff on weekly basis.
  • Perform inventory on a weekly basis.
  • Managed dining room staff, trainings, and scheduling on a weekly basis.

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4 Weekly Basis Jobs

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49. Large Parties
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low Demand
Here's how Large Parties is used in Restaurant Manager jobs:
  • Work collaboratively with other employees to manage large parties, and frequently take the leadership role in these situations.
  • Prepared set menu options for large parties up to 30 people, and organized the services for the events.
  • Job duties included preparing restaurant for Lunch and Dinner as well as private events and large parties.
  • Planned and executed serving large parties, up to 150 people, for special occasions and retreats.
  • Schedule reservations for large parties, arrange for service that does not disrupt service for walk-in guests.
  • Coordinated with the catering department for large parties and scheduled private events.
  • Handled and coordinated large parties up to and including five hundred people.
  • Book and advance large parties/groups in coordination with the BOH managers.
  • Scheduled dining reservations and arranged large parties for patrons.
  • Scheduled and coordinated banquets for large parties.
  • Catered large parties and leagues (upwards to 150 people).
  • Organize tables VIP's and large parties.
  • Created and input menu into Point of Sale system and collaborated with events/wedding managers to orchestratelarge parties.
  • Developed and executed events and large parties for the restaurant, including St.Patrick's day event.
  • Process payroll and review and audit P&L's Coordinate large parties and events
  • Bartended and served as well as coordinating special events and large parties.
  • Led pre-shift meetings to prepare for large parties and reservations.
  • Organize tables for vips and large parties and notify staff during all pre-shift meetings.

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50. Promotional Materials
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low Demand
Here's how Promotional Materials is used in Restaurant Manager jobs:
  • Direct administrative details such as financial operations, dissemination of promotional materials, and responses to inquiries.
  • Developed marketing and promotional materials to increase clientele and revenue.
  • Assisted with advertising and promotional materials.
  • Started family-owned and operated restaurant Designed logo, menus, advertisements and promotional materials

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2 Promotional Materials Jobs

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Restaurant Manager Jobs

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20 Most Common Skills For A Restaurant Manager

Customer Service

20.8%

Food Safety

18.6%

Payroll

9.0%

Restaurant Operations

6.8%

Beverage Orders

6.1%

Menu Items

6.1%

Guest Satisfaction

4.7%

Staff Members

4.5%

Daily Operations

3.7%

FOH

3.3%

Labor Costs

2.9%

Inventory Control

2.7%

Bank Deposits

1.8%

POS

1.6%

Special Events

1.5%

BOH

1.3%

Cost Control

1.3%

Safety Standards

1.3%

Weekly Schedules

1.1%

Weekly Inventory

1.1%
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Typical Skill-Sets Required For A Restaurant Manager

Rank Skill
1 Customer Service 17.5%
2 Food Safety 15.6%
3 Payroll 7.6%
4 Restaurant Operations 5.7%
5 Beverage Orders 5.1%
6 Menu Items 5.1%
7 Guest Satisfaction 4.0%
8 Staff Members 3.8%
9 Daily Operations 3.1%
10 FOH 2.8%
11 Labor Costs 2.4%
12 Inventory Control 2.2%
13 Bank Deposits 1.5%
14 POS 1.3%
15 Special Events 1.3%
16 BOH 1.1%
17 Cost Control 1.1%
18 Safety Standards 1.1%
19 Weekly Schedules 0.9%
20 Weekly Inventory 0.9%
21 Portion Control 0.9%
22 Room Service 0.8%
23 Company Standards 0.7%
24 Company Policies 0.7%
25 Inventory Management 0.7%
26 Product Quality 0.7%
27 High Standards 0.7%
28 Crew Members 0.6%
29 Annual Sales 0.6%
30 Ensure Compliance 0.6%
31 Service Staff 0.6%
32 Day-To-Day Operations 0.5%
33 Appropriate Action 0.5%
34 Monthly Inventory 0.5%
35 Micros 0.5%
36 Sales Reports 0.5%
37 Financial Transactions 0.5%
38 Sales Floor 0.5%
39 Staff Hours 0.5%
40 HR 0.4%
41 Maximize Productivity 0.4%
42 Preventative Maintenance 0.4%
43 Performance Reviews 0.4%
44 GM 0.4%
45 Fire Regulations 0.4%
46 Delivery Contents 0.4%
47 Corrective Action 0.4%
48 Weekly Basis 0.4%
49 Large Parties 0.4%
50 Promotional Materials 0.3%
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85,651 Restaurant Manager Jobs

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