Top 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, 13.4% 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.

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

1. Customer Service

high Demand
Here's how Customer Service is used in Restaurant Manager jobs:
  • Directed day-to-day operations involving financial management, revenue growth, and management of personnel in a top customer service atmosphere.
  • Established standards for personnel performance, employee evaluations, and overall restaurant presentation to provide excellent customer service and products.
  • Receive excellent reviews from customers and superiors alike directly related to customer service and decision making.
  • Provided excellent customer service and assisted owners in maintaining efficient operations to promote the business.
  • Managed store operations and administration including scheduling, reports, inventory, and customer service.
  • Handled customer service issues effectively and referred more in-depth issues to upper management per protocol.
  • Supervised and headed internal restaurant flow, ensured excellent customer service and guest satisfaction.
  • Delivered top-level customer service and products while be focused on revenue growth and profitability.
  • Implemented a computer system increasing operational efficiency while maintaining a focus on customer service.
  • Schedule workforce according to business standards and to accomplish excellent quality of customer service.
  • Provide customer service during business hours while simultaneous completing prep and customer orders.
  • Coordinated with GM to develop strategic plans to increase productivity and customer service
  • Developed employee customer service skills, conducted productivity enhancement and performance evaluations.
  • Designed tracking system to evaluate performance costs and customer service satisfaction.
  • Balanced service and cost to achieve excellent customer service and profitability.
  • Execute operations at a high level to deliver exceptional customer service.
  • Provided quality customer service to internal as well as external customers.
  • Supervised customer service performance to improve quality and satisfaction in service.
  • Provided customer service to ensure quality standards and customer satisfaction.
  • Gained valuable customer service skills and understanding of good communication.

Show More

2. Weekly Payroll

high Demand
Here's how Weekly Payroll is used in Restaurant Manager jobs:
  • Conducted daily and weekly money transactions including bi-weekly payroll, documenting end of month profits and reporting information to corporate.
  • Administered a bi-weekly payroll and various accounting functions, including periodical financial statements.
  • Prepared and submitted daily and weekly payroll/tip distribution records.
  • Prepared weekly payroll and managed daily account receivables.
  • Assisted payroll administrator with completing bi-weekly payroll.
  • Prepared weekly payroll documents for account processing.
  • Oversee all enterprise responsibilities such as new hires, job terminations, as well a weekly payroll, and monthly schedule.
  • Completed all Human Resources function including hiring, firing and weekly scheduling of employees along with all bi-weekly payroll functions.
  • Prepare biweekly payroll via QuickBooks by reviewing employee time sheets, declaring tips and sending file to ADP for processing.
  • Prepared weekly payroll, managed budget and invoices, and acted as liaison between restaurant and distributors.
  • Prepared weekly payroll, minimized loss and misuse of equipment and ensured all staff was adequately trained.
  • Assist the accountant with weekly payroll, as well as other weekly and monthly financial reports.
  • Prepared and processed the weekly payroll, daily cash reports and weekly sales pacing reports.
  • Assisted in the submitting of employees' hours and tips for the weekly payroll.
  • Keep weekly payroll within budget, plan schedule, reduce payroll by 15%.
  • Created schedules for employees, processed bi-weekly payroll for all employees operating IBM computers.
  • Administered weekly and biweekly payroll for 16 hourly employees and 3 salaried employees.
  • Conduct weekly payroll reports and maintain the departments labor cost below 13%.
  • Administered weekly payroll In-house for +30 employees, Year-end W2 and 1099's.
  • Prepared daily, weekly, and monthly paperwork, and weekly payroll.

Show More

3. Food Safety

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.
  • Trained staff on numerous developmental programs including food safety policies and procedures, cash management and proper customer service techniques.
  • Conducted regular evaluations of restaurant budget and made scheduling decisions, ensured food safety and quality.
  • Monitor safety and sanitation of restaurant through execution of food safety and restaurant safety standards.
  • Maintained the highest standards in operation procedures including food safety and cleanliness of facility.
  • Delegated time-sensitive responsibilities to employees to insure food safety and customer satisfaction.
  • Ensured compliance with regulatory standards regarding food safety and sanitation procedures.
  • Maintained quality control, food safety and ensured restaurant cleanliness.
  • Completed Certified Food Safety Management within the stated of Florida.
  • Earned Food Safety Management certification from ServSafe on first attempt.
  • Monitored and maintained quality of food safety and sanitation.
  • Monitored food safety and quality procedures were followed.
  • Enforced food safety rules according to federal regulations.
  • Received Serv-Safe Certification for food safety and sanitation./
  • Maintained cost/inventory-control and food safety standards.
  • Maintain food safety and sanitation procedures.
  • Maintained accurate food safety levels.
  • Supervised food safety and preparation.
  • Monitored temperatures and ensured food safety, learned all aspects of the business in preparation for management position at new store.
  • Ensured the Bistro was operating within the guidelines of the Public Health Code, following all food safety and sanitation procedures.

Show More

4. Restaurant Operations

high Demand
Here's how Restaurant Operations is used in Restaurant Manager jobs:
  • Demonstrated adaptability and flexibility while managing restaurant operations.
  • Managed general evening hotel restaurant operations
  • Directed restaurant operations, supervised labor requirements, and monitored food quality to ensure a positive dining experience for all quests.
  • Employed an efficient and professional approach to restaurant operations to increase sales and customer satisfaction for retention purposes.
  • Supervised restaurant operations including cash management, food safety procedures, and opening and closing of restaurant.
  • Directed day-to-day restaurant operations, monitoring food quality and staff requirements to assure positive guest experience.
  • Directed general restaurant operations including overseeing inventory, managing staff, and providing excellent customer service.
  • Directed general restaurant operations to ensure profitability, consistency of service and complete guest satisfaction.
  • Provided leadership in an operational business while instructing students in all aspects of restaurant operations.
  • Managed various restaurant operations including, interviewing, hiring, training and termination of personnel.
  • Managed daily restaurant operations in an intimate member-only ski lounge with dynamic levels of business.
  • Supervised restaurant operations which included cash register controls, marketing, inventory and safety standards.
  • Directed general restaurant operations, monitoring food quality, customer service and staffing requirements.
  • Directed restaurant operations and maintained adequate staffing to ensure a positive dining experience.
  • Led efforts to ensure smooth restaurant operations and delivery of exemplary customer service.
  • Provided oversight and management to ensure daily restaurant operations worked effectively and efficiently.
  • Work directly with general manager assisting with daily restaurant operations and catered events.
  • Directed overall restaurant operations including overseeing cooking, restaurant cleaning, and ordering.
  • Managed staff and assisted with daily restaurant operations and providing exceptional customer service.
  • Directed restaurant operations, oversaw seamless service, scheduling and customer service.

Show More

5. Beverage Deliveries

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

Show More

Job type you want
Full Time
Part Time
Internship
Temporary

7. Food Preparation

high Demand
Here's how Food Preparation is used in Restaurant Manager jobs:
  • Managed a corporate cafeteria with responsibility for staff supervision, food preparation, employee scheduling, purchasing, and inventory management.
  • Supervised food preparation and provided daily supervision to food personnel to ensure compliance with Department of Health regulations.
  • Adhered to quality expectations and standards, utilizing strong culinary knowledge to comfortably explain food preparations and terms.
  • Monitored food preparation methods, portion sizes and presentation to ensure quality and consistency with company standards.
  • Trained management staff in inventory control and ordering procedures as well as developing daily food preparation builds.
  • Supervised food preparation and delivery personnel, to include hiring/termination, training and work scheduling.
  • Elevated standards of quality assurance by establishing and implementing new methods of food preparation.
  • Supervised routine food preparation operations and implemented strict sanitary practices for all employees.
  • Supervised routine food preparation operations and ensured customer satisfaction with their dining experience.
  • Managed daily operations, ensuring consistent high quality of food preparation and service.
  • Performed quality assurance surveys of ingredients and food preparation areas for every shift.
  • Supervised and evaluated all restaurant activities including service, inventory and food preparation.
  • Conduct staff training on proper food preparation customer service, and company policies/procedures.
  • Ensured compliance with Allegheny County Health regulations regarding food preparation and sanitation.
  • Coordinated activities of workers engaged in selling alcoholic beverages and food preparation/serving.
  • Calculated projected sales for each day to determine necessary food preparation.
  • Maintained food preparation and dining area for cleanliness and proper presentation.
  • Conducted preliminary food preparation; prepared and cooked menu items.
  • Supported daily operations including food preparation and sanitation standards.
  • Provided food preparation and maintain clean working environment.

Show More

8. Guest Satisfaction

high Demand
Here's how Guest Satisfaction is used in Restaurant Manager jobs:
  • Promoted guest satisfaction for steady repeat business through application of courtesy and problem solving skills to ensure optimal dining experience.
  • Designed and executed strategic sales and marketing campaigns that positively impacted revenues, profitability, and guest satisfaction.
  • Investigated and ensured guest satisfaction through directing operational execution of proper service in a clean and pleasant environment.
  • Maximized profitability while continuing to meet and exceed high levels of guest satisfaction standards.
  • Promoted guest satisfaction by constantly offering quality products, timely delivery and exceptional service.
  • Assisted my General Manager in running my own positive/proficient staff by assuring all guest satisfaction
  • Maintain high occupancy level and establish guest satisfaction to steady repeat business.
  • Managed all front of house responsibilities while ensuring overall guest satisfaction.
  • Ensured guest satisfaction by conducting table visits and monitoring staff productivity.
  • Provided effective scheduling of approximate 60 employees for maximum guest satisfaction.
  • Developed training objectives to continually improve member and guest satisfaction.
  • Ensured guest satisfaction and delivered a high level of hospitality.
  • Exceeded expectations with exceptional focus on guest satisfaction and retention.
  • Maintained schedules and guest satisfaction results to uphold company standards
  • Facilitated guest satisfaction by maintaining professional standard of service.
  • Coached servers/bartenders on guest etiquette to promote guest satisfaction.
  • Contributed to significant improvements in guest satisfaction and sales.
  • Ensured daily guest satisfaction and continual employee development.
  • Promote guest satisfaction to maximize steady repeat business.
  • Provided guest satisfaction to steady repeat business.

Show More

9. Daily Operations

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.
  • Managed personnel training, scheduling and daily operations that contributed to 35 percent increase in customer satisfactions.
  • Directed the restaurant's daily operations efficiently and profitably while maintaining its reputation and culture.
  • Directed re-opening of dining facility and managed all daily operations of lounge and restaurant.
  • Scheduled and maintained daily operations including inventory, staffing, advertising and customer relations.
  • Manage daily operations of restaurant including staff, inventory/ordering product, and preparing meals.
  • Assisted Director of Restaurant Operations and Senior Restaurant Manager in running of daily operations.
  • Managed the daily operations of a casual dining restaurant in a college-town environment.
  • Managed daily operations including employee performance, inventory control, and customer satisfaction.
  • Managed daily operations to budget without negotiating the quality of experience or service.
  • Delegated specific tasks in order to achieve maximum efficiency in daily operations.
  • Managed daily operations including staff supervision and ensuring a quality patron experience.
  • Administered daily operations to ensure procedures were adhered to by company standard.
  • Assisted General Manager in development of daily operations for new restaurant.
  • Provided supervision of daily operations, including ordering, sales and Marketing
  • Initiated and implemented systems of effective daily operations for restaurant staff.
  • Designed Daily Menus - Managed daily operations of restaurant and gallery.
  • Handled daily operations including troubleshooting bar inventory issues and customer service.
  • Managed staff and daily operations of a high-volume, upscale-casual restaurant.
  • Ensured execution of strong daily operations of Quality Service and Cleanliness.

Show More

10. Food Cost

high Demand
Here's how Food Cost is used in Restaurant Manager jobs:
  • Structured complete computer system for chain restaurant and created individualized ideal food cost and inventory programs.
  • Regulate daily food production along with minimizing food cost including inventory control and expense management.
  • Maintain low liquor and food costs by continually and effectively monitoring inventory levels.
  • Monitored and controlled food cost, employee productivity/turnover and customer satisfaction.
  • Monitored food costs and budgets to increase profitability.
  • Monitored food costs and contributed maintenance.
  • Maintained monthly budget percentages for labor cost, food cost and promotional costs as well as maintained employee records and requirements.
  • Compiled cost control data and reduced food cost by 15% while simultaneously providing a quality product readily available for consumption.
  • Managed in sales, orders, inventory, invoice, food cost, labor, and effective in cash handling.
  • Completed an extensive menu analysis of current menu to bring awareness of food cost issues to F&B management.
  • Assist GM in the development and implementation of food cost control, food service quality, and maintaining labor costs.
  • Implemented ordering guidelines based on consumption numbers, and monitored food preparation and methods dropping food cost at each store.
  • Monitor all food cost by conducting daily and weekly inventory, and placing proper orders based off of store demands.
  • Maintained a cost effective location while securing a low food cost and effectively managed took care of customer complaints.
  • Recruit, hire, schedule, train and manage staff of 70+ employees to control labor and food costs.
  • Reduced food costs from 3.46% to 3.18% per guest with improved monitoring and control of buffet bars.
  • Created and implemented menus, Scheduled, hired and fired and was responsible for food costs and inventory.
  • Installed and set up POS systems to track and monitor food costs, inventories, and POS transactions.
  • Meet company financial objectives by forecasting monthly inventory, estimate food costs and profits, prepare annual budget.
  • Monitored sales and food costs, conducted inventory and posted vendor invoices in support of the accounting function.

Show More

11. FOH

high Demand
Here's how FOH is used in Restaurant Manager jobs:
  • Coordinate, communicate and delegate FOH responsibilities to staff to ensure excellent operations are consistently achieved.
  • Administered operations of FOH and banquet operations.
  • Supervised, motivated, and managed 95 Front-of House (FOH) staff and provided them with feedback on performance.
  • Manage FOH performance, guest experience, scheduling, running the floor, orderings, Invoicing, and food quality.
  • Post weekly FOH schedules, maintain orders from liquors to linens, floor charts, always changing floor plan.
  • Created trainer/trainee manuals and side work charts for every position in FOH, as well as daily cleaning schedule.
  • Manage FOH operations for full service restaurant specializing in Asian cuisine and high-end cocktails made with the freshest ingredients.
  • Experienced in all FOH functions, accustomed to serving up to 160 guests, along with overseeing 22 employees.
  • Interviewed, hired, and supervised FOH team members with an emphasis on high energy levels and quality service.
  • Modified FOH training manual furthering menu knowledge retention and efficiency and reducing training time from 6 to 4 days.
  • Provided training/coaching to FOH employees in quality assurance as specified by restaurant and governmental policy and health standards.
  • Used guests, management and team feedback as well as sales to develop ongoing training for FOH talent.
  • Established a FOH new hire training program (including hiring, scheduling, materials, and standards).
  • Created all policy and procedure manuals, wrote all FOH training manuals for servers, hosts, bartenders.
  • Assist and direct the FOH staff throughout the dinner shift in the successful completion of their assigned duties.
  • Manage guest/FOH staff complaints & find the most beneficial solutions in a timely & cost effective manner.
  • Handled all vendor relations, hiring/firing/scheduling FOH staff, social media, marketing, and catering orders.
  • Developed and instilled the new training manual for all FOH positions as well as the training process.
  • Started as Bar Manager, promoted to overall FOH Manager for my last two months of employment.
  • Restructured scheduling and staffing for FOH and manager positions to focus on efficiency and maximize customer care.

Show More

12. Ensure Food Quality

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

Show More

13. Labor Costs

high Demand
Here's how Labor Costs is used in Restaurant Manager jobs:
  • Conserved labor costs daily by managing scheduling and practicing minimal yet effective staffing levels.
  • Reduced labor costs during off-season by developing seasonal restaurant schedule that maximized profits.
  • Maximized restaurant profitability by suggestive selling, and controlling food and labor costs.
  • Developed new schedules to maximize productivity while minimizing labor costs.
  • Controlled beverage and labor costs thereby maximizing financial performance.
  • Created schedules to minimize labor costs and maximize productivity.
  • Monitored labor costs and profit/loss statement for store profitability.
  • Reduced labor costs by 5% through cross training of team members and maximizing labor within a P&L environment.
  • Raised revenues by 17% and lowered food, liquor and labor costs to acceptable operating levels within the first year.
  • Encouraged and lead the cross-training of potential staff who exhibited growth interest and progress while saving labor costs on slow seasons.
  • Analyzed and updated restaurant financial records always working towards a common goal and meeting percentage goals for food and labor costs.
  • Insured that food and labor costs are within profitable standards, interviewed, hired and directed training and terminated as needed.
  • Schedule labor by anticipating business activity while ensuring that all positions are staffed as needed and labor costs are met.
  • Developed new procedures for hiring, retention and scheduling, reducing labor costs t a record low in the unit.
  • Gained full knowledge of P&L reports, cost of sales, labor costs, food safety and sanitation.
  • Monitored and recorded 35% food and 35% labor costs and trained management to target and track lower cost.
  • Used precise management methods to assist with quality control, labor costs as well as running an efficient restaurant.
  • Reduced Food Costs 5% by developing FIFO practices Reduced Labor Costs 10% by reducing staff based on business
  • Established effective controls for food, beverage and labor costs, and monitored restaurant's budgetary compliance and profitability.
  • Developed schedule-writing sales spreadsheet which lowered labor costs up to 2% and was adopted by other district locations.

Show More

14. Inventory Control

high Demand
Here's how Inventory Control is used in Restaurant Manager jobs:
  • Managed daily restaurant operations including supervision of all staff, maintained inventory control and employee work scheduling.
  • Directed the execution of vital support operations including inventory control, merchandising, and ongoing customer relations.
  • Directed day-to-day restaurant operations including staffing, purchasing, inventory control, sales and customer service.
  • Controlled costs by ensuring that there was proper inventory control and management thereby reducing pilferage.
  • Ensured supply met demand by monitoring inventory control and procuring stock for timely replenishment.
  • Implemented inventory control procedures and scheduled equipment maintenance which reduced theft and downtime.
  • Inventory control operations, corporate standards maintained, daily reports and deposits managed.
  • Defined strategy and business plan for lowering labor costs and refining inventory control.
  • Hired and trained staff, maintained inventory control and overall customer service satisfaction.
  • Control cost by maintaining operational standards, proper procurement and inventory control.
  • Maintain inventory control adequate inventory supply to prevent a depletion of resources.
  • Administered inventory control by ordering merchandise and eliminate excess by applying discounts.
  • Managed purchasing and inventory control to ensure sufficient levels of high quality.
  • Coordinated food and produce procurement and inventory control for both locations.
  • Managed administrative duties including inventory control and food and beverage purchasing.
  • Reduced food and beverage costs through effective supervision and inventory control.
  • Improved management techniques and regulated inventory control for loss prevention.
  • Managed payroll, accounts payable/receivable, inventory control and procurement.
  • Managed inventory control to ensure sufficient levels of high-quality product.
  • Controlled product cost through efficient inventory control and waste management.

Show More

15. Staff Members

average 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.
  • Developed and integrated comprehensive leadership development programs for staff members, resulting in enhanced team cohesion and improved work efficiency.
  • Worked closely with staff members and management colleagues to achieve national recognition at this oceanfront property.
  • Established guidelines and performance expectations for staff members; provided feedback and periodically evaluated employee performance.
  • Provided face-to-face and telephone customer service while mentoring and building staff members.
  • Organized and supervised sponsorship and travel arrangements for international staff members.
  • Delegated tasks to staff members regarding food standards and operational procedures.
  • Deliver top-down management communication to hourly staff members.
  • Terminated employment of staff members when necessary.
  • Focused on hiring qualified staff members, taking the time to effectively train new employees, consistently provide constructive performance feedback.
  • Scheduled staff members on a weekly calendar, ordered goods such as food, utensils, and other supplies as needed.
  • Develop up to 120 front-of-the-house and kitchen staff members in each restaurant, utilizing team building to plan and execute goals.
  • Planned and coordinated menus, set up details, rentals, and desired specialty items with client and staff members.
  • Corrected and intervened with staff members in adverse situations when needed to ensure the safety and success of the business.
  • Applied leadership skills through the organization and active management of full restaurant and bar staff (20 staff members).
  • Prepare and run daily shift meetings in which staff members are informed and motivated in preparation for their upcoming shift.
  • Coordinate the activities of the restaurant and room service staff members to deliver quality product and service to all customers.
  • Hired and trained various staff members to complete efficient and high quality food preparation and delivery of exceptional customer service.
  • Scheduled periodic food and beverage service staff meetings to ensure correct interpretation of policies and obtain feedback from staff members.
  • Supervised 50 staff members including: servers, kitchen staff, dishwashers, cashiers, bartenders, and hostesses.

Show More

16. Customer Complaints

average Demand
Here's how Customer Complaints is used in Restaurant Manager jobs:
  • Investigated and resolved difficulties related to food/beverage quality and customer complaints while adhering to company regulation, rules, and procedures.
  • Provided customer service and effectively handled employee employment inquiries, regarding scheduling, payroll, benefits grievances and managed customer complaints.
  • Handled customer service concerns including event and banquet planning, responding to customer complaints, and maintaining customer information database.
  • Managed in all day to day operations of established restaurants Supervised 10 - 20 employees Handled customer complaints insuring customer satisfaction
  • Regulated and organized a sales team consisting of multiple associates regarding operations, customer complaints and maintenance issues.
  • Deliver superior guest services and ensure absolute customer satisfaction, along with responding efficiently to customer complaints.
  • Resolved all customer complaints by using professional judgments to ensure customer satisfaction and repeat business.
  • Communicated professionally with customers on a daily basis monitoring customer satisfaction and resolving customer complaints.
  • Monitored daily operations and shifted daily priorities, initiated corrective actions to customer complaints.
  • Provided solutions for customer complaints and inquires; resolved concerns quickly and professionally.
  • Provide excellent customer service and resolve customer complaints.customer service and resolve customer complaints.
  • Investigated and resolved customer complaints regarding food quality, service, or accommodations.
  • Listened to, investigated and resolved customer complaints in a fast-paced family restaurant.
  • Looked over employee-customer interactions, handled all customer complaints and problem solving.
  • Act immediately on all customer complaints/problems to ensure that customer satisfaction.
  • Respond efficiently to customer complaints regarding food service or customer service.
  • Maintained bookkeeping records, deposited currency, and resolved customer complaints.
  • Resolved employee disagreements and customer complaints in a positive professional manner.
  • Received and resolved customer complaints in order to maintain customer satisfaction.
  • Handled customer complaints with sensitivity; encouraged a friendly customer-service environment.

Show More

17. Bank Deposits

average Demand
Here's how Bank Deposits is used in Restaurant Manager jobs:
  • Executed daily cash operations, including bank deposits and cash reconciliations.
  • Completed financial obligations including bank deposits and payroll.
  • Prepared bank deposits and calculated necessary change orders.
  • Reconciled daily receipts and prepared bank deposits.
  • Tabulated Earnings and Performed Bank Deposits.
  • Opened/Closed restaurant and prepared bank deposits.
  • Settle out cash register for various shifts and prepare bank deposits, accounts payable, payroll and other duties as needed.
  • Managed all daily operations of the restaurant from baking bread to preparing food, counting cash and making regular bank deposits.
  • Conducted 'end-of-day' procedures including counting petty cash, gift certificates, preparing and making bank deposits, and POS accounting.
  • Position included employee supervision, scheduling, food ordering, opening/ closing duties, and cash management duties including bank deposits.
  • Open/Closed Restaurant, Cash handling, Bank deposits, Hire, Train, Orientate, Make schedules, Inventory, etc
  • Ordered office supplies, assisted with phones and ran office errands which included bank deposits, DMV trips, etc.
  • Booked and invoiced all catering events Purchased daily Prepared bank deposits Reported for cost of goods sold, labor and payroll
  • Prepared payroll, accounts payable, accounts receivable, bank deposits, cash receipts, payroll taxes and sales taxes.
  • Process and adjust payroll, payments and bank deposits dependent on weekly billing statements and bi weekly pay schedules.
  • Assist General Manager in staff management, recruitment, training, evaluation and promotion Daily Audit and Bank Deposits.
  • Provide excellent customer service to a wide range of client types* Responsible for handling money and making bank deposits
  • Cash handling responsibilities included balancing safe, auditing and settling daily credit card batches and preparing/running bank deposits.
  • Opened and closed restaurant, controlled safe, oversaw cash drawers, and prepared and made bank deposits.
  • Manage staff of four to eight employees per shift- Prepare bank deposits and reconcile accordingly- Train new team members

Show More

18. POS

average Demand
Here's how POS is used in Restaurant Manager jobs:
  • Reinforced positive attitudes, and helped to create an environment that encourages creativity, innovation and productivity.
  • Performed various marketing and promotional duties for corporation which generated immediate positive flux in sales.
  • Developed and promoted 25 individuals who moved into other positions of increased responsibility within company.
  • Control daily deposits, inventory and responsibilities of shutting/locking down restaurant.
  • Prepared and finalized weekly paperwork including cash deposits and business records.
  • Maintained manual ledger balance of accounts reconciliation and daily deposits.
  • Managed daily deposits, maintained cleanliness and a sanitary environment.
  • Communicated clearly and positively with co-workers and upper management.
  • Serve in various management positions at multiple restaurant locations.
  • Complete restaurant opening and closing procedures and manage deposits.
  • Started as dishwasher promoted up to managerial position.
  • Balanced cash deposits with computerized sales reports nightly.
  • Outlined and proposed training systems in management meetings.
  • Worked as part-time cashier prior to management position
  • Established employee guidelines and employee position responsibilities.
  • Resolve customer satisfaction while maintaining positive relationships.
  • Provided oversight for quality control purposes.
  • Process and forward Invoices, Bank Deposits, Payroll, Employee Applications, Time-Off Requests, Employee Disability Forms, etc.
  • Completed opening and closing duties, including general maintenance of the establishment, inventory, checkout and closing out daily POS.
  • Created an atmosphere that was both stimulating and refreshing, while generating excellent service ratings and positive feedback from the clientele.

Show More

19. Service Standards

average Demand
Here's how Service Standards is used in Restaurant Manager jobs:
  • Maintain operations by preparing policies and standard operating procedures;implementing production, productivity, quality, and patron-service standards.
  • Executed all Pizza Hut International protocol to ensure food quality and excellent customer service standards were consistently met.
  • Hired, trained, and supervised 25-member team, establishing customer service standards and ensuring operational consistency.
  • Contributed to the development of daily staffing/scheduling plans to contain cost exposure without compromising service standards.
  • Prepared and completed action plans effecting production, productivity, quality, and customer-service standards.
  • Coached and guided new recruits with training curriculum designed for exceptional customer service standards.
  • Established and implemented guidelines of service standards and daily operation procedures for staff.
  • Developed and maintained exceptional customer service standards to build relationships and exceed expectations.
  • Improved service standards through heightened training expectations & more employee accountability.
  • Guarantee operations are efficient and profitably while maintaining excellent service standards.
  • Achieved cost reduction targets without compromising dining quality and service standards.
  • Demonstrate high service standards while executing shifts efficiently and exceed guest satisfaction
  • Developed and implemented plan for continuous improvement of service standards.
  • Improved customer satisfaction levels by implementing increased customer service standards.
  • Formulated and established policies and procedures and service standards.
  • Ensured implementation of best-service standards to improve customer satisfaction.
  • Facilitated orientations and staff meetings related to service standards.
  • Established and sustained exceptional customer service standards.
  • Implement quality and customer-service standards.
  • Full service Restaurant & BarDeveloping customer service standards, Scheduling service staff of 70+, Maintain property, inventory and payroll.

Show More

20. Special Events

average Demand
Here's how Special Events is used in Restaurant Manager jobs:
  • Created high interest and excitement among the public by scheduling popular entertainment & coordinating special events.
  • Communicated promotions and special events to Direct Target audiences including the Levy Preferred Loyalty program.
  • Skilled in executing large special events that require communication and arrangements between additional departments.
  • Develop innovative marketing strategies, including special events and working relationships with area hotels.
  • Developed and implemented successful catering program for a variety of organizations and special events.
  • Coordinated special events within the community and participated in the Holiday Celebrations.
  • Managed restaurant operations * Responsible for sales and planning special events
  • Organized special events and promotions necessary to increase business.
  • Coordinated and executed catering operations for special events.
  • Developed, coordinated and advertised special events projects.
  • Planned seating arrangements every evening and special events.
  • Organized special events including promotions and fundraisers.
  • Scheduled entertainment and special events.
  • Coordinated all restaurant special events.
  • Organized and managed large special events, including ordering, layout, security, and staffing with a capacity of 1500+.
  • Managed Restaurant Staff During Busy Meal Services; Coordinated and Assisted in Execution of Banquets, Meetings, and Special Events.
  • Planned and managed special events - dinner and entertainment, shopping and lunch events, wine tastings and wine dinners.
  • Marketed promotions, special events, added new items which increased sales by 20%, ensured full customer satisfaction.
  • Played a key role in in-house marketing, all special menus, and the design of menus for special events.
  • Create and promote lunch, dinner, and beer/cocktail specials and special events; utilize social media to promote business.

Show More

21. Customer Relations

average Demand
Here's how Customer Relations is used in Restaurant Manager jobs:
  • Experienced Relationship Builder Customer Service/relations Customer Retention Long-term Customer Relationships
  • Demonstrated skills accommodating private parties featuring corporate heads, credited with high degree of diplomacy resolving problems without sacrificing customer relations.
  • Specialized in customer relations, new costumer acquisition, business development, and marketing efforts designed to increasing brand awareness.
  • Assumed full responsibility in overseeing all aspects of restaurant operations encompassing cash monitoring, efficiency training, and customer relations.
  • Implemented Marketing and advertising strategies to generate sales through customer relations and participation in community and sporting events.
  • Oversee daily operations while ensuring customer satisfaction by monitoring food handling requirements, and ensuring excellent customer relations.
  • Managed all aspects of restaurant day-to-day operations Effectively build client and customer relationships Contribute to building high-performing teams
  • Provide Leadership and Promote a Positive Store Image by Maintaining Superior Quality Customer Relations.
  • Developed and maintained positive customer relationships; identified ways to improve existing operational procedures.
  • Provide leadership for staff while providing excellent customer service and building customer relations.
  • Managed Staff Scheduling, Customer Relations, Reservations, and Service Inventory Computer
  • Credited with high degree of diplomacy for resolving problems without sacrificing customer relations
  • Dedicated to continuously improving sales abilities, product knowledge and customer relations.
  • Maintained customer satisfaction and handled all minor and major customer relations issues.
  • Focused on exceptional customer relations in order to obtain substantial sales increases.
  • Headed customer relations, vendor negotiations, and restaurant-wide purchasing requirements.
  • Developed customer loyalty card program to build and retain customer relationships.
  • Interact with customers, providing customer relationship management and satisfactory service.
  • Resolved all guest and associate satisfaction issues without sacrificing customer relations.
  • Developed Pertinent training procedures for wait staff to improve customer relations.

Show More

22. BOH

average Demand
Here's how BOH is used in Restaurant Manager jobs:
  • Operated BOH for consistent sanitary procedures, food quality, presentation and productivity.
  • Increased productivity in BOH through meticulous organization of inventory and product surpluses.
  • Audited employee hours and entered them into payroll and cut and dispersed all employee checks (both FOH and BOH).
  • Supervised, trained, and directed over 100 employees, both FOH and BOH, while maintaining a cost efficient operation.
  • Contribute with back-of-house (BOH) team to develop and implement of policies and procedures for smooth operations and food safety.
  • Managed, checked, and stored inventory while maintaining FOH and BOH balance for the duration the restaurant was operating.
  • Direct a staff of 70, hire and train FOH and BOH staff to company initiatives and food roll outs.
  • Worked in both FOH and BOH management positions, to adjust staffing as necessary to meet fluctuations in volume.
  • Managed all areas of operations for the FOH/BOH, which included marketing, human resources, and event planning.
  • Maintain and train a staff that consistently meets our expectation of an over-the-top guest experience both FOH and BOH.
  • Check all BOH areas for cleanliness, stock, product supply and availability & assure all equipment is operational.
  • Promoted quality service and retention by proactively engaging guests and FOH staff, anticipating needs and expediting BOH services.
  • Helped BOH when needed along with daily side work and any other tasks or duties assigned to me.
  • Direct and Manage FOH staff of 10-15 along with BOH staff; ensure proper execution of restaurant operations.
  • Maintained Mystery Diner scores (FOH).and BOH Quality Audit scores in the 90th percentile company wide.
  • Provide orientation of company and department rules, policies and procedures and oversee training of new BOH/FOH employees.
  • Helped in BOH by prepping and cooking food, topped food, opening/closing kitchen and doing dishes.
  • Assisted in BOH as needed where needed to ensure quality and continuation of flow to dining room.
  • Assist BOH manager (when present) in scheduling sushi chefs, dishwashers, and line cooks.
  • Assembled food trays for guest at our takeout station and lend a hand to BOH as needed.

Show More

23. Cost Control

average Demand
Here's how Cost Control is used in Restaurant Manager jobs:
  • Managed 20 plus employees in high volume seasonal lake restaurant*Menu design and execution*Inventory and cost control*Hiring and discipline of employees
  • Served as trainer to Managers-In-Training - teaching cost controls, profitability maximization, staff management techniques.
  • Managed the financial budget including the successful identification of expense reduction through cost control.
  • Performed management of beverage inventory including cost control, ordering, and purchasing.
  • Implemented processes with improved efficiency to effectively run a cost controlled kitchen.
  • Supervised unit personnel regarding production, merchandising, quality and cost control.
  • Maintained food and beverage inventory and labor management cost controls within division.
  • Introduced several cost control initiatives, which significantly reduced departmental operating expenses.
  • Implemented cost controls to ensure profitability of operations.
  • Learned about cost control and profitability.
  • Manage all day to day activities, P&L, inventory, ordering product, receiving, and cost control.
  • Provided support to the general manager to achieve sales goals by utilizing Sales & Labor Analysis and Food Cost Control Strategies.
  • Experienced in exceeding budget expectations, cost control of food and bar, inventory levels, accounting, and general operations.
  • Managed ordering and purchasing of supplies, maintained vendor relations, completed daily accounting, cost controls, and daily reporting.
  • Directed staff of up to 80 employees and managed P&L, sales, inventory, merchandising and cost controls.
  • Created, implemented, and enforced a series of policies and procedures that improved cost control and cash handling accountability.
  • Directed 35 employees including management team, managed P&L, sales, inventory, merchandising and cost controls.
  • Team management - Cash-ups and closing duties - Quality control - Organization development - Health and safety control - Cost control
  • Coordinated customer service, food cost controls, and training leading to several awards for customer service and cost savings.
  • Managed bar and food inventory and cost controls by conducting weekly counts, ordering products, and coaching team members.

Show More

24. Sales Goals

average Demand
Here's how Sales Goals is used in Restaurant Manager jobs:
  • Worked closely with ownership to establish company sales goals while ensuring the delivery of excellent customer service and satisfaction.
  • Developed and implemented marketing strategies and consistently met or exceeded sales goals.
  • Exceeded sales goals, decreased operating expenses and raised profitability.
  • Maximized Profitability and Setting Sales Goals.
  • Accomplished or exceeded all sales goals and labor cost targets while increasing secret shopper scores and decreasing staff turnover.
  • Interview applicants, HR procedures, Accounts Receivables, Inventory, Daily, Weekly and Monthly sales goals exceeded.
  • Monitor weekly sales goals and maintain cost of goods at a certain percent that is optimal for sales revenue.
  • Demonstrated a commitment of adding new Clients to existing accounts to achieve sales goals through solicitation and marketing.
  • Delegate and lead crew to ensure sales goals are increased quarterly with implementation of learned skills and training.
  • Ensured all health, safety, recruiting, budgeting, marketing and sales goals were being obtained.
  • Executed and met all daily/monthly sales goals, hired and trained all employees according to business expectations.
  • Used suggestive service techniques to increase sales and assist management in reaching and exceeding store sales goals.
  • Monitor sales performance to ensure proper scheduling, staffing and develop strategies to meet sales goals.
  • Developed daily sales goals and analyzed profit and loss statements and recommended improvements to meet goals.
  • Partnered with F&B Director to set financial budgets, sales goals and restaurant standards.
  • Reduced turnover of employees, improved restaurant moral and motivated employees to exceed sales goals.
  • Discover customer needs and appropriately suggests product to enhance service and meet sales goals.
  • Work closely with ownership to meet daily, weekly, and monthly sales goals.
  • Set sales goals, met targets, and motivated employees to do the same.
  • Established sales goals and implanted plan to achieve the goals that were assigned.

Show More

25. Weekly Schedules

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 and administered weekly schedules and payroll according to forecast.
  • Monitor weekly schedules to maintain financial guidelines.
  • Evaluated staff requirement and prepared weekly schedules.
  • Created weekly schedules using labor management system.
  • Develop weekly schedules and inventory stock maintenance.
  • 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.
  • Prepared weekly schedules for over 40 employees, handling all vacations, days off, and no-show issues.
  • Construct weekly schedules for all hourly employees to efficiently accommodate employees, sales volume and emerging trends.
  • Maintained staffing pars, prepared weekly schedules, and conducted annual performance reviews for over 100 employees.
  • Supervised a staff of 70+ employees and planned weekly schedules for front of house staff.
  • Created weekly schedules for guest service staff and kitchen staff based on forecasting models.
  • Prepared weekly schedules for servers, server assistants, hosts, and all entertainment.
  • Created weekly schedules to optimize the best use of staff availability and restaurant needs.
  • Recruited, hired, supervised and developed weekly schedules for 100 + employees.
  • Constructed weekly schedules to ensure there was always adequate staff for each shift.
  • Constructed employee weekly schedules, trained and insured employees meet performance standards.
  • Performed daily and weekly schedules to be within budget guidelines.
  • Completed weekly schedules according to payroll policies for 25 employees.

Show More

26. Weekly Inventory

average Demand
Here's how Weekly Inventory is used in Restaurant Manager jobs:
  • Oversee all restaurant operations-Scheduling-Count weekly inventory-Ordering-Banquet coordinator-Financial Reporting
  • Perform daily and weekly inventory of consumables, then reconciling inventory to generate reports of expected outcome.
  • Maintained and sustained relationships with vendors, completed weekly inventory and ordering for various departments.
  • Accounted for weekly inventory and ordered necessary supplies, communicating effectively with vendors.
  • Conducted weekly inventory on all perishable and non perishable restaurant items.
  • Perform weekly inventory and reports and occasional and minor facility maintenance.
  • Managed payroll distribution, financial budgeting and conduct weekly inventory audits.
  • Conducted daily/weekly inventory to calculate usage and food cost.
  • Review weekly inventory chart and recorded facility needs.
  • Scheduled weekly inventory pick-ups and deliveries with vendors.
  • Maintained weekly inventory and ordering cost.
  • Prepare weekly inventory and financial reports.
  • Conducted weekly inventory and closing paperwork.
  • Cash management weekly inventory food safety.
  • Placed weekly inventory for restaurant.
  • Managed daily and weekly inventory/sales.
  • Create weekly work schedule, Hiring, Payroll, Create and Maintain Employee Files, Provide Weekly Inventory Reports, Customer Service
  • Put together schedules, completed weekly inventory of both bar and kitchen and frequently completed orders for same areas.
  • Performed daily and weekly inventory, maintained desired food cost, placed orders, and ensured accuracy of deliveries.
  • Performed weekly inventory and prepared invoices vs. cost breakdown forms for all sales to be sent to corporate office.

Show More

27. Safety Procedures

average Demand
Here's how Safety Procedures is used in Restaurant Manager jobs:
  • Developed a training program for all employees increasing awareness of customer satisfaction and safety procedures.
  • Restructured the restaurant implementing new food handling and safety procedures under new ownership.
  • Assigned daily responsibilities and provided coaching on service and safety procedures.
  • Observe sanitation and safety procedures to offer quality services.
  • Observe safety procedures associated with custodial requirements.
  • Demonstrate cooking and safety procedures.
  • Train new servers and floor staff on exceptional service, safety procedures, proper food handling, and restaurant protocol.
  • Assisted in developing new food safety procedures, line cook time efficiency, food quality control and prep procedures.
  • Trained new employees on guest service expectations, safety procedures, proper food handling and restaurant protocols.
  • Hired, trained, monitored, and reinforced food safety procedures to Shift Supervisors and Crew Members.
  • Conduct team safety training and ensure team adherence to safety procedures and OSHA policies and regulations.
  • Completed and verified daily food safety checklist and monitored food safety procedures during the shift.
  • Implemented safety procedures and created action plans for the management team to lower workers comp.
  • Ensured food safety procedures were followed, as well as proper execution of promotions.
  • Inspect the restaurant cleanliness, food quality, service delivery, and safety procedures.
  • Trained new employees on proper food handling, operations, and safety procedures.
  • Ensured all food safety procedures are strictly adhered to, per sanitary regulations.
  • Implemented process and safety procedures to ensure food and health safety compliance.
  • Insure all food safety procedures are strictly adhered to sanitation standard line.
  • Perform daily safety procedures to create a safe and accident free environment.

Show More

28. Room Service

average Demand
Here's how Room Service is used in Restaurant Manager jobs:
  • Supervised Room Service operation during the initial expansion period.
  • Assisted in development of new menus for restaurant, lounge, and room service, and ordered non-food supplies for department.
  • Floated between all restaurants which included: Japanese, steak house, buffet, room service, pool restaurants and Bar.
  • Scheduled all restaurant, room service and bar staff based on anticipated business demands, hotel occupancy counts and local demand.
  • Make sure the guests expectations were not only met when dining in the restaurant but when ordering room service as well.
  • Managed three Food & Beverage outlets; Restaurant, Lounge and Room Service with a $900.000 yearly budget combined.
  • Commanded operations of 200-seat full-service steakhouse, lounge, room service and concierge lounge for high-volume hotel and restaurant.
  • Key responsibilities; Kitchen, Starbucks outlet, Restaurant, Room Service, Bar, and on occasion banquets.
  • Hired and trained all front of house staff and supervisor for high end casual dining room & room service.
  • Managed all food and beverage services for the hotel including full service restaurant, bar and room service activities.
  • Managed staff of 15 associates and 2 supervisors for restaurant, bar, room service and club lounge.
  • Worked in different hotel managerial positions such as casual and fine dine, shop and room service manager.
  • Supervised all front of house operations for dinner period in dining room, pub, and room service.
  • Managed 40 shift associates including wait staff, bartenders, room service, and dining room assistants.
  • Managed a Full Service Restaurant, Room Service, Full Service Bar, and Complimentary Breakfast program.
  • Supervised restaurant, lounge, and room service to include staff recruitment, training, and scheduling.
  • 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.
  • Assisted in creating a new dinner menu and dessert menu for the restaurant and for room service.
  • Managed meal service for the restaurant (breakfast, lunch and dinner) and room service.

Show More

29. Company Standards

average Demand
Here's how Company Standards is used in Restaurant Manager jobs:
  • Ensured that staff followed company standards operating procedures along with sanitation and cleanliness guidelines.
  • Guaranteed guest service met company standards and customer satisfaction was maintained.
  • Ensured guest service met company standards and monitored customer satisfaction.
  • Relieved multiple commendations for work ethic and upholding company standards.
  • Earned several promotions and awards for exceeding company standards.
  • Ensured and maintained company standards for customer satisfaction.
  • Maintained company standards in product and facility specifications.
  • Closed and opened restaurant maintained all company standards.
  • Maintained quality service through company standards.
  • Maintain operations according to company standards.
  • Follow company standards to a T, Community involvement, create a safe and pleasant environment for all employees and customers
  • Ordered supplies and food for the restaurant, hired and dismissed employees, maintained labor percentage according to company standards
  • Managed all daily operations, including training and supervising of staff in all departments in compliance with company standards.
  • Devote time to ensure that restaurant maintain proper stock levels, also company standards are maintained and adhered to.
  • Recruit, train, motivate & manage staff, provide feedback, ensure that employees adhere to company standards.
  • Ensured that the restaurant meets or exceeds company standards for quality, service and cleanliness at all times.
  • Hired, trained, and supervised staff ensuring training and performance was at or exceeding company standards.
  • Set schedules according to company standards, weekly corporate budget, as well as knowing business needs/trends.
  • Hired, terminated, scheduled and trained dining room staff to meet company standards and restaurant needs.
  • Implemented training courses for all new employees in accordance with company standards, policies, and procedures.

Show More

30. Company Policies

low Demand
Here's how Company Policies is used in Restaurant Manager jobs:
  • Evaluate and take positive and consistent disciplinary actions on violations of company policies.
  • Participate in sales meetings and remain educated in company policies and industry trends/developments.
  • Ensured day-to-day operations were conducted in accordance with company policies and guidelines.
  • Implemented company training program and followed all company policies and procedures.
  • Ensured all administrative and accounting responsibilities were completed to company policies.
  • Assisted in implementing company policies and procedures in existing units.
  • Enforced company policies/procedures while overseeing opening & closing procedures.
  • Managed all store operations incorporating company policies and procedures.
  • Implemented and maintained company policies.
  • Oversee employee work in front of the house to ensure compliance with company policies, regulations and food safety guidelines.
  • Managed employee files, payroll records, and other Company records in accordance with Company policies and legislative regulations.
  • Facilitated meetings to keep staff well informed with open communications, creativity, education, resources and company policies.
  • Assisted owners in recruiting, interviewing, and hiring staff, along with the enforcement of company policies.
  • Guarantee the restaurant area is kept to the required standard of appearance, in accordance with company policies.
  • Ensured execution of Company policies and procedures for the control of cash, property, product and equipment.
  • Oversee staff in front and back of house to ensure company policies, regulations and food safety guidelines.
  • Resolved guest complaints quickly using researched information pertaining to each complaint, in compliance with company policies.
  • Develop and maintain a staff that provides hospitable, professional service while following company policies and procedures.
  • Maintain the flow of business, according to Company policies, OSHA and Board of Health regulations.
  • Follow Up: implementing, and instilling in their teams, company policies, procedures, ethics.

Show More

31. Inventory Management

low Demand
Here's how Inventory Management is used in Restaurant Manager jobs:
  • Handled vendor/inventory management and quality assurance of products/services, as well as ensured appropriate budgeting and cost controls.
  • Provided superior customer service and used time-budgeting and inventory management skills to maintain everyday operational standards.
  • Organized the ordering and inventory process, with a computer based inventory management software.
  • Performed diverse administrative functions, including food ordering, cost control and inventory management.
  • 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.
  • Follow proper cash handling, inventory management and other operational procedures.
  • Labor management including FOH scheduling, cost control, bar inventory management
  • Performed hiring, scheduling, inventory management and daily/weekly reporting.
  • Inventory management Process inventory for the restaurant and bar department.
  • Scheduled and received food and beverage deliveries for Inventory management.
  • Assisted executive manager for inventory management and profit optimization.
  • Inventory management including all food and beverage orders.
  • Executed inventory management including produce and supply management.
  • Assisted in overseeing weekly inventory management and maintenance.
  • Expanded on current inventory management software and practices.
  • Created and Implemented accurate inventory management system.
  • Inventory management including food and alcohol.
  • Completed product ordering and inventory management.

Show More

32. Product Quality

low Demand
Here's how Product Quality is used in Restaurant Manager jobs:
  • Established lasting customer relationships by maintaining the highest standards of customer service and product quality.
  • 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.
  • Overlooked inventory and supply control to maintain sufficient levels of product quality.
  • Verified contents delivered to account for proper product quality and quantity.
  • Placed vendor orders as needed and monitored product quality when delivered.
  • Monitored product quality and staffing requirements to ensure positive guest experience.
  • Build relationships with suppliers to guarantee product quality and reliability.
  • Check delivery contents to verify product quality and quantity.
  • Redeveloped marketing strategy through product quality and advertising.
  • Monitor product quality and guest satisfaction in restaurant.
  • Delivered high product quality and maintained cleanliness.
  • Conducted meetings and discussion forums in order to collect ideas to build sales, improve service, and enhance product quality.
  • Managed and monitor product quality and service and satisfaction trends, evaluate and address issues and make improvements accordingly.
  • Instituted food, liquor, and labor controls and ensured the highest product quality and service standards were obtained.
  • Ensured adherence to all standards for customer service, product quality, safety monitoring, and food handling.
  • Ensured guest satisfaction at all times through a commitment to providing outstanding customer service and excellent product quality.
  • Order and receipt of food, beverage, and restaurant supply deliveries, assuring accuracy and product quality.
  • Developed training for employees to deliver the highest standard of product quality and eliminate barriers to customer service.

Show More

33. Staff Training

low Demand
Here's how Staff Training is used in Restaurant Manager jobs:
  • General management responsibilities including staff training, budget tracking, directing liquor and wine program and communication with corporate managers.
  • Developed and implemented cocktail menu and specialized staff training.
  • Conducted staff training regarding safety.
  • Updated staff training manual periodically to improve new and existing employees with job duties, company expectations, and product education.
  • Implemented staff training sessions in order to increase food and beverage knowledge within the restaurant, especially during seasonal menu changes.
  • Manage and supervise scheduling, liquor inventory, staff training, and implementing in store marketing and sales strategies.
  • Increased Happy hour profits by 27% by implementing better loss prevention measures and improving service through staff training.
  • Lead all facets of staff training and team development, coaching and performance measurement to ensure outstanding customer service.
  • Created a Banquet Department for groups up to 150: sales/marketing development, menu planning, staff training.
  • Developed and maintained staff training for best in class service with consistent high scores on guest comment cards.
  • Staff Development- created staff training packets, tests, and sales rewards, educational team building activities.
  • Played a large role in the opening of a new store, focusing mostly on staff training.
  • Prepared and implemented various office and server procedures and forms, including a staff training manual.
  • Collaborate with liquor Sales Reps to conduct staff training and education of current or promotional beverage.
  • Worked to increase revenue through staff training, inventory control, safety management and customer service.
  • Staff training, set-up, organize and execute restaurant functions as well as private parties.
  • Coordinated all Food & Beverage operations including menu development, staff training and team building.
  • Implemented staff training and development which resulted in increased team morale and stronger customer service.
  • Created and implemented staff training programs which improved business and service during my tenure.
  • Led staff training, focusing on teamwork, guest recognition, and professional service.

Show More

34. High Standards

low Demand
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.
  • Committed to maintaining high standards of quality control and ensured compliance with operational standards and regulations.
  • Provided constant coaching and team development with high standards and self-accountability.
  • Meet or exceed profit by increasing customer service and maintaining high standards of quality and portion control of food and beverages.
  • Executed day-to-day management activities, ensuring the quality and high standards for food, service, health and safety were maintained.
  • Worked closely with staff and Chef Thomas Keller to maintain restaurant's high standards of ambiance, food and service.
  • Mentored new talent and managers and developed front of house staff while maintaining high standards of service within the organization.
  • Maintained high standards in customer service through direct supervision, planning and implementation of in-house training and development programs.
  • Trained staff in all aspects of fine food service and helped maintain high standards through development of employees.!
  • Responded to customer complaints, maintained high standards of quality control, hygiene, health and food safety.
  • Maintained high standards related to food service, food quality, personal training, cost control and sales.
  • Provided customers with an exceptional experience by making sure employees met high standards and resolving any complaints.
  • Helped to ensure high standards of food and beverage quality, service and ensuring outstanding customer service.
  • Ensured that high standards of sanitation and cleanliness are maintained throughout the kitchen areas at all times.
  • Work as part of a team to achieve high standards of service for our guests.
  • Recruited, trained and motivated staff in order to maintain high standards of customer satisfaction.
  • Maintain high standards of cleanliness in all areas, paying special attention to safety concerns.
  • Maintain high standards in all areas of customer satisfaction providing each guest a legendary experience.
  • Maintain high standards of excellence in service and presentation resulting in greatly enhanced revenues.
  • Maintain high standards of food, services, and health and safety in restaurant.

Show More

35. Crew Members

low Demand
Here's how Crew Members is used in Restaurant Manager jobs:
  • Trained and developed over twenty crew members; achieved significant improvements in productivity.
  • Supervised assistant managers and crew members.
  • Hired, trained, and managed a staff of 165 crew members and have retained a significant number of the staff.
  • Recruited, hired, orientated, trained, and served as a mentor to new and existing crew members and managers.
  • Delegate daily cleaning assignments to all crew members and check to make sure done properly before crew member leaves for day.
  • Reviewed company procedures constantly with all crew members and applicable customers to ensure everything was done correctly and up to standard.
  • Managed the daily operations of the store which Included leading a team of 7-16 crew members to serve all guest.
  • Prepare food, cook food, work the cashier, train crew members, paperwork, & manage restaurant.
  • Reported to the General Manager, and was responsible for the supervision of approximately 15 - 20 crew members.
  • Observe and evaluate crew members and work procedures to ensure quality standards and service, and complete disciplinary actions.
  • Hire and train both crew members and management in order to share best practices and develop an effective team.
  • Hired, trained, and oversaw managers and ensured quality of training crew members in all restaurant areas.
  • Developed training packet for understanding of bonus incentive program for crew members currently used by the company.
  • Managed team of 20-30 of crew members, including hiring, training, coaching, and firing.
  • Maintained 10 to 15 crew members on shift, assigned daily tasks in 4 work areas.
  • Hired and managed a staff of 55-65 crew members with an additional 2 salaried assistant managers.
  • Provided leadership, direction, training and development to 5 Assistant Managers and 50 Crew Members.
  • Hired as manager position to recruit, train, and supervise 60+ food service crew members.
  • Train and develop crew members Implement policies and procedures for all aspects of quick service restaurant
  • Trained and managed 30 or more crew members and achieved significant improvements in their productivity.

Show More

36. Annual Sales

low Demand
Here's how Annual Sales is used in Restaurant Manager jobs:
  • Full P&L responsibility for 250-seat family-style restaurant and bar with annual sales of up to $2.1 million.
  • Direct sales and profitability of locally-owned full service restaurant founded in 2006 generating over $1.8 million in annual sales.
  • Managed and directed the daily operations of a three-meal casual dining restaurant which generated over $2.6MM in annual sales.
  • Directed front of house operations for a theme restaurant with a staff over 100 and 12-14 million in annual sales.
  • Manage a successful and profitable restaurant doing over $4 million in annual sales and serving 3,500-5,500 customers a week.
  • Managed all business activities and sales functions for a 200-seat restaurant doing over $5 million in annual sales.
  • Established an annual sales goal; created spreadsheets to monitor our progress and establish a base for future forecasting.
  • Managed a high volume, high profile corporate restaurant with over two million in annual sales and 120 employees.
  • Managed 45 people on day-to-day basis for an extremely busy restaurant with $4.4 M in annual sales.
  • Total responsibility for the operation of a corporate owned restaurant with annual sales grossing over $3 million.
  • Managed in multiple locations with sales ranging from $3 million to $6 million in annual sales.
  • Participated in developing the annual sales target and plan for the customer satisfaction program with the managerial team.
  • Set up, staffed, and opened a new location and grew to $700,000+ in annual sales.
  • Managed the nightly operations of a local Restaurant establishment with over 1 million dollars in annual sales.
  • Increased annual sales at by 25%, within one year, through initiating new marketing strategies.
  • Supervised and managed all department functions for locations generating over $5 million in annual sales.
  • Managed daily operations of a Casual Dining Restaurant with over $2 million in annual sales.
  • Assisted District Management in establishing annual sales goal as well as the budget for the restaurant.
  • Generated set goal of annual sales of $1 million for the first year of operation.
  • Directed all aspects of daily operations with revenue of $2 million in annual sales.

Show More

37. Ensure Compliance

low Demand
Here's how Ensure Compliance is used in Restaurant Manager jobs:
  • 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.
  • Worked to ensure compliance with all corporate policies and procedures, as well as safety and health regulations.
  • Provide optimal level of customer services to all guests and administer all payrolls and ensure compliance to budget.
  • Developed food safety protocols and sanitation policies to ensure compliance with local, state, and federal regulations.
  • Conduct random morning, afternoon and evening store visits to ensure compliance with store policies and procedures.
  • 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.
  • Assisted Banquet Manager with execution of private functions to ensure compliance with BEO.
  • Complete all new hire paperwork to ensure compliance with state and government agencies.
  • Provided training for new employees to ensure compliance of procedures.
  • Conduct follow on training to ensure compliance with established policies.
  • Inspected workers to ensure compliance with safety standards.
  • Oversee management, shift supervisors, and 30-35 employees Ensure compliance with Franchise, state, federal, and company requirements.
  • Inspect establishment and observe workers and guests to ensure compliance with occupational, health,and safety standards and liquor regulations.
  • Oversee employee work in front-of-house to ensure compliance with companypolicies, regulations and food safety guidelines.
  • 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.

Show More

38. Service Staff

low Demand
Here's how Service Staff is used in Restaurant Manager jobs:
  • Supervised culinary and service staff across cultural lines, increasing communication and customer service.
  • Supervised operations for On-Campus restaurant and for catering service staffed by student-workers.
  • Trained service staff to completely focus on delivering a quality customer experience.
  • Improved productivity and morale by initiating systems for service staff accountability.
  • Managed service staff schedules through an online service, oversaw restaurant opening and closing, and processed all daily financial paperwork.
  • Managed all aspects of full service restaurant including, supervision of kitchen and service staff, ordering of food and beverage.
  • Make recommendation to management of possible improvements to all aspects concerning the Restaurant, including service staff conditions and sales.
  • Manage the front of the house by leading service staff, using cash register, talking with guests, etc.
  • Opened eight new restaurants; design bar product list, trained service staff on bar products and responsible alcohol service.
  • Hired and trained the service staff and contributed to the development of corporate level training program for the host department.
  • Recruit, hire, supervise and schedule service staff to enhance customer service and increase profits through suggestive selling.
  • Developed Point of Sale system to enable easy management of changing menus, and enable simple service staff interaction.
  • Helped with turning around our training program in stores to help build an exceptional, knowledgeable customer service staff.
  • Reviewed and verified all daily cleaning and weekly deep cleaning checklists for the kitchen staff and service staff.
  • Trained service staff to enhance guest experience and increased sales through suggestive selling and knowledge of wine culture.
  • Charged with perpetually improving the skills & knowledge of bar, host & service staff of approximately 40.
  • Helped educate service staff about wine, liquor, and beer to increase staff knowledge of new products.
  • PresentAssisted the owner to hire, train, supervise, and schedule kitchen and 3 service staffs.
  • Helped fine tune and refine the menu, bar, dining room, and service staff.
  • Supervised restaurant efficiency with regard to service staff, cooks, banquet facilities and lounge employees.

Show More

39. Sanitation Standards

low Demand
Here's how Sanitation Standards is used in Restaurant Manager jobs:
  • Maintained safe and secure environment as outlined by City of Chicago sanitation standards.
  • Provide quality control measures by following sanitation standards and recipe adherence.
  • Revamped sanitation standards resulting in significant increases in Total Quality audits.
  • Maintained and reviewed sanitation standards to exceed regulatory guidelines.
  • Reorganized kitchen staff and established quality and sanitation standards.
  • Assisted in menu planning/engineering and maintain sanitation standards.
  • Maintain restaurant beautification and sanitation standards.
  • Monitored safety and sanitation standards.
  • Motivate hourly associates to provide exceptional guest service while ensuring all culinary, safety and sanitation standards are met and exceeded.
  • Developed and implemented quality control, food management practices, cleanliness and sanitation standards, recruiting, hiring and training practices.
  • Contributed to menu planning, maintained sanitation standards, assisted servers and hosts on floor to ensure excellent service.
  • Supervised food handlers in cleaning both equipment and facilities to assure that the applicable sanitation standards are complied with.
  • Developed training programs for staff, produced daily operating procedures, sanitation standards, menu and wine evaluations.
  • Ensured all sanitation standards were being met, including in-store, city, state, and federal codes.
  • Maintain a safe, secure, and healthy environment by establishing and following sanitation standards and procedures.
  • Uphold safety and sanitation standards at all times, hire, supervise, and develop hourly employees.
  • Maintained a safe, secure, and healthy environment according to legal regulations by enforcing sanitation standards.
  • Maintained the cleanliness and sanitation standards by routine checkup of the cleaning done by facility staff.
  • Directed the cleaning and washing utensils and equipment to comply with company and government sanitation standards.
  • Direct cleaning of kitchen and dining areas to maintain sanitation standards, and keep appropriate records.

Show More

40. Day-To-Day Operations

low Demand
Here's how Day-To-Day Operations is used in Restaurant Manager jobs:
  • Provided leadership to restaurant team and guided day-to-day operations to achieve efficiency, profitability, and customer satisfaction goals.
  • Managed day-to-day operations of the restaurant including balancing financial reports, tracking inventory and placing food and beverage orders.
  • Directed day-to-day operations with sufficient control and leadership to ensure desired corporate profitability.
  • Administrated day-to-day operations including opening, closing, and reporting procedures.
  • Managed day-to-day operations for full-service restaurant including event coordination and planning.
  • 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 while increasing sales.
  • Managed day-to-day operations of the restaurant.
  • Review all aspects of day-to-day operations with strong focus on customer service and sales building alternatives available to the unit.
  • Review all aspects of day-to-day operations with strong focus on customer service and sales training designed to increase return/referral business.
  • Managed day-to-day operations at an award-winning craft-cocktail venue (2011-13 Winner San Diego A List, BestTrendy Bar).
  • Manage day-to-day operations that include staff work schedules, daily inventory assessments, answering phones calls and payroll.
  • Managed day-to-day operations including scheduling, payroll compliance, team member disputes and concerns, and customer interactions.
  • Supervised day-to-day operations including scheduling, inventory, purchasing, interviewing, hiring, and training employees.
  • Managed day-to-day operations for fast-paced, high-volume Italian restaurant, generating $1.5M in annual revenue.
  • Manage day-to-day operations to increase sales by leading teams to provide 100% customer satisfaction.

Show More

41. Appropriate Action

low Demand
Here's how Appropriate Action is used in Restaurant Manager jobs:
  • 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.
  • 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.
  • Monitored restaurant and took appropriate action to ensure food quality and service standards were consistently met.
  • Respond to complaints,taking any and all appropriate actions to turn dissatisfied guests into returnguests.

Show More

42. Monthly Inventory

low Demand
Here's how Monthly Inventory is used in Restaurant Manager jobs:
  • Managed staff of five personnel- Performed bookkeeping and month-end ledger for restaurant- Completed daily and monthly inventory recording profit and loss
  • Managed daily operations including opening/closing, weekly schedules, monitoring restaurant/bar, and supervising monthly inventory.
  • Conducted monthly inventory and assisted General Manager in controlling and evaluating costs to improve efficiency.
  • Monitor and maintain liquor counts by performing monthly inventory and reconciliation.
  • Conduct monthly inventory for all FOH product including alcoholic beverages.
  • 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.
  • Managed monthly inventory reports for all beverage.
  • Maintained daily and monthly inventory reports.
  • Performed weekly and monthly inventory.
  • Assisted management with monthly inventory.
  • Preformed extensive monthly inventory counts.
  • Preformed weekly and monthly inventory.
  • Handle monthly inventory to ensure the timely and cost-effective purchasing of food, beverages, liquor, beer and small wares.
  • Conducted weekly and monthly inventory count, responsible for product ordering, scheduling and training of crew, merchandising.
  • Performed daily protein counts, weekly and monthly inventory to ensure we were meeting our food costs goals.
  • Oversee the service and patio bar including scheduling, inventory of alcohol for weekly purchases and monthly inventory.
  • Maintain guests satisfaction, scheduling employees, monthly inventory, processing wages and maintain labor cost.
  • Coordinated bi-monthly inventory of food, liquor, and dry goods & implemented general maintenance program.

Show More

43. Micros

low Demand
Here's how Micros is used in Restaurant Manager jobs:
  • Converted domain from an exclusively Microsoft domain to a mixed-mode Microsoft and Linux domain.
  • Created several keys/adjustments to Micros allowing servers/service to be more efficient.
  • Prepared weekly reports using Microsoft programs.
  • Worked extensively with Microsoft Excel.
  • Recruited to restructure & organize nighttime operations, streamlined accounting procedures, and maximize effectiveness of the Micros 3700 POS System.
  • Achieved computer proficiency, demonstrated knowledge of Microsoft word, Excel, Power Point, Publisher, and all Internet functions.
  • Prepare invoices, reports, memos, letters, financial statements and other documents, using Microsoft Publisher, Excel spreadsheet.
  • Assisted with all computer-related projects using programs including Microsoft Word, Excel, Power Point, Outlook and the Web.
  • Started a 6 million dollar banquet business on a separate floor in the prudential Proficient in Microsoft Word and Excel.
  • Compile and prepare reports and documents pertaining to personnel activities; Proficient in Microsoft Word, Excel, and PowerPoint.
  • Used Micros point of sales computer system information to track tables, reservations and food and beverage inventory.
  • Trained entire staff from table numbers, to how to use the MICROS system, to customer service.
  • 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.
  • Installed, and programmed MICROS/KDS to improve efficiency, resulting in higher guest turnover and improved sales.
  • Used Microsoft Word, Excel, and payroll programs in order to record inventory and invoices.
  • Helped to program micros system till and trained waitstaff and bartenders on using the new system.
  • Prepare reports using Microsoft Excel and Word and other word processing tools necessary for store operations.
  • General use of computers, including Microsoft products and specialized software programs designed for company use.
  • Experience with Microsoft office through daily reporting, sales and schedule forecasting, and nightly deposits.

Show More

44. Financial Transactions

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 staff compliance with collection, documentation and processing of all financial transactions.
  • 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, monitored budgets ensuring efficient operations.
  • 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.
  • Direct supervision of assistant managers, employee training, oversight, inventory, financial transactions, promotions and data processing.
  • 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.
  • Review financial reports and process all financial transactions accurately while supervising the dining room and host stand.
  • Monitor budgets, payroll, and all financial transactions and make bank deposits.
  • Monitor budget, payroll and financial transactions to ensure expenditures are within budget.
  • Conducted financial transactions and record keeping with strict attention to detail.
  • Handle alcohol cost and orders, reconcile cash and financial transactions
  • Managed financial transactions totaling $6000+ daily and balanced drawer.

Show More

45. Curriculum Development

low Demand
Here's how Curriculum Development is used in Restaurant Manager jobs:
  • Open team manager for Main Street Grill and Bar *Curriculum development

Show More

46. Portion Control

low Demand
Here's how Portion Control is used in Restaurant Manager jobs:
  • Developed and documented standardized portion and portion control measures to help maximize profit.
  • Capitalize on profitability by ensuring portion control; monitoring accuracy of charges.
  • Maximize bar profitability by ensuring portion control and monitoring accuracy of charges.
  • Maximize bar profitability by ensuring portion control is established.
  • Maximized profitability by ensuring portion control.
  • Conformed to the regulations of the Liquor Control Board, maximized profitability by ensuring portion control and monitored accuracy of charges.
  • Maximize bar profitability by ensuring portion control, monitor accuracy of charges, & plan menus by consulting with chefs.
  • Helped our team control food cost by ensuring extra items were charged correctly to the guest, implemented portion control.
  • Maximized profits by effectively supervising the food staff on portion control and recipe adherence and through successfully managing labor costs.
  • Raised average check from $18 to $25, institute portion control and labor efficiency to improve restaurant profit.
  • Work with and create standard recipes to ensure proper portion control, uniformity of taste, presentation and quality.
  • Run and operate a full functioning restaurant... control labor and food costs, with strong portion control standards.
  • Maintained awareness of recipe adherence, portion control, food safety, customer service, cleanliness, and safety.
  • Control costs by reviewing portion control and quantities of preparation; minimizing waste and ensuring high quality of preparation.
  • Assisted with all day to day operation including food and drink presentation, portion control, and inventory.
  • Monitored and identified food waste, theft and portion control issues to keep food cost at a minimum.
  • Implemented cost control methodologies that increased savings through preparation quantities, portion control and minimizing waste.
  • Specialized in inventory and ordering, food cost control, waste control and portion control.
  • Control cost by reviewing portion control and minimizing waste while ensuring high food quality.
  • Maintained payroll, hiring and terminated employees and implemented cost saving portion control system.

Show More

47. Staff Hours

low Demand
Here's how Staff Hours is used in Restaurant Manager jobs:
  • Scheduled staff hours and assigned duties; hired and trained staff; evaluated employee performance; resolved personnel problems.
  • 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.
  • 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.
  • Conducted recruitment activities, scheduled staff hours and assigned duties.
  • Schedule staff hours and assign duties for approximately 70 employees.
  • Managed staff hours, and efficient in Micro system.
  • Schedule staff hours and assign duties.
  • Schedule staff hours to maintain productivity.

Show More

48. Staff Scheduling

low Demand
Here's how Staff Scheduling is used in Restaurant Manager jobs:
  • General restaurant management including staff scheduling, front desk management, front of house management
  • Itemized financial operations through payroll management, budgeting and staff scheduling.
  • Facilitate staff scheduling and inventory team member requirements.
  • Prepared reports at the end of the shift/week, including staff scheduling, payroll, food inventory control and sales.
  • Directed kitchen operations, including menu planning, supply and labor costs, customer service, and staff scheduling.
  • Assisted the General Manager with staff scheduling, inventory, PnL reports, and all liquor orders.
  • Resolved conflicts with regard to staff scheduling, unsatisfied patrons, and broken or faulty equipment.
  • Operate floor during service hours with guest issues, large contract parties, and staff scheduling.
  • Managed 100+ employees; Responsible for inventory of goods, staff scheduling and staff incentives programs.
  • Managed staff scheduling, employee files, and other human resource duties for 40+ employees.
  • Staff scheduling and delegation, working hand in hand with all vendors to coordinate events.
  • Reduced operating costs by 20% by reducing food waste and streamlining staff scheduling.
  • Played key role in reducing labor costs by recommending and implementing staff scheduling changes.
  • Assist in creating staff scheduling, request off forms and other necessary documents.
  • Facilitated staff scheduling, employee recruiting, training, and performance managing.
  • Managed P & L through effective staff scheduling and inventory control.
  • Supervised up to 21 employees and Responsible for staff scheduling.
  • Inventory, staff scheduling, banking, and bar ordering.
  • Designed staff scheduling, controlled payroll cost and bar stock.
  • Specialized in product purchasing, staff scheduling and product control.

Show More

49. HR

low Demand
Here's how HR is used in Restaurant Manager jobs:
  • Supported operations through dynamic team leadership and operations management techniques that consistently produced revenue growth while maintaining solid profit margins.
  • Delivered high customer satisfaction ratings and quality standards through focus on customer needs and quality compliance.
  • Managed store revenue and expenditures through utilization of comprehensive inventory cost controls and labor containment efforts.
  • Created and implemented a local marketing program that provided increased visibility throughout the business community.
  • Partnered with HR personnel and business leaders on leadership development and performance management projects.
  • Increased profitability through efficient operations while following food safety and health sanitation laws.
  • Reduced cost through properly ordering merchandise and managing inventory; created minimum waste.
  • Increased customer satisfaction through targeted customer surveys, and implementing top 5 recommendations.
  • Minimized loss and misuse of equipment through proper restaurant supervision and staff training
  • Reduced inventory costs through evaluating and streamlining a waste management program.
  • Ensured the integrity of daily operations through excellence in customer relations.
  • Promoted the business through participation in and sponsorship of community events.
  • Helped in promoting business through social interaction in community events.
  • Improved employee performance through implementations of effective motivational techniques.
  • Supervised food safety program through HACCP education and awareness.
  • Provided consistent customer service support throughout all operating shifts.
  • Maintained positive customer reviews through excellent customer service.
  • Maximize daily activities through strategic planning and delegation.
  • Controlled and increased productivity throughout the restaurant.
  • Ensured quality products through expediting and coordinating between the kitchen and FOH staff in a fast pace, high volume setting.

Show More

50. Proper Portion Sizes

low Demand
Here's how Proper Portion Sizes is used in Restaurant Manager jobs:
  • Verified proper portion sizes and consistently attained high food quality standards.
  • Verified proper portion sizes and consistently attained high food quality standards.

Show More

20 Most Common Skill for a Restaurant Manager

Customer Service17%
Weekly Payroll9.6%
Food Safety7.7%
Restaurant Operations7.5%
Beverage Deliveries6.8%
Menu Items6.8%
Food Preparation5.4%
Guest Satisfaction5.2%

Typical Skill-Sets Required For A Restaurant Manager

RankSkillPercentage of ResumesPercentage
1
1
Customer Service
Customer Service
13.4%
13.4%
2
2
Weekly Payroll
Weekly Payroll
7.5%
7.5%
3
3
Food Safety
Food Safety
6.1%
6.1%
4
4
Restaurant Operations
Restaurant Operations
5.9%
5.9%
5
5
Beverage Deliveries
Beverage Deliveries
5.4%
5.4%
6
6
Menu Items
Menu Items
5.3%
5.3%
7
7
Food Preparation
Food Preparation
4.3%
4.3%
8
8
Guest Satisfaction
Guest Satisfaction
4.1%
4.1%
9
9
Daily Operations
Daily Operations
3.2%
3.2%
10
10
Food Cost
Food Cost
3.1%
3.1%
11
11
FOH
FOH
2.9%
2.9%
12
12
Ensure Food Quality
Ensure Food Quality
2.8%
2.8%
13
13
Labor Costs
Labor Costs
2.5%
2.5%
14
14
Inventory Control
Inventory Control
2.3%
2.3%
15
15
Staff Members
Staff Members
2.3%
2.3%
16
16
Customer Complaints
Customer Complaints
2%
2%
17
17
Bank Deposits
Bank Deposits
1.6%
1.6%
18
18
POS
POS
1.4%
1.4%
19
19
Service Standards
Service Standards
1.4%
1.4%
20
20
Special Events
Special Events
1.4%
1.4%
21
21
Customer Relations
Customer Relations
1.2%
1.2%
22
22
BOH
BOH
1.2%
1.2%
23
23
Cost Control
Cost Control
1.2%
1.2%
24
24
Sales Goals
Sales Goals
1%
1%
25
25
Weekly Schedules
Weekly Schedules
1%
1%
26
26
Weekly Inventory
Weekly Inventory
0.9%
0.9%
27
27
Safety Procedures
Safety Procedures
0.9%
0.9%
28
28
Room Service
Room Service
0.9%
0.9%
29
29
Company Standards
Company Standards
0.8%
0.8%
30
30
Company Policies
Company Policies
0.8%
0.8%
31
31
Inventory Management
Inventory Management
0.8%
0.8%
32
32
Product Quality
Product Quality
0.7%
0.7%
33
33
Staff Training
Staff Training
0.7%
0.7%
34
34
High Standards
High Standards
0.7%
0.7%
35
35
Crew Members
Crew Members
0.6%
0.6%
36
36
Annual Sales
Annual Sales
0.6%
0.6%
37
37
Ensure Compliance
Ensure Compliance
0.6%
0.6%
38
38
Service Staff
Service Staff
0.6%
0.6%
39
39
Sanitation Standards
Sanitation Standards
0.6%
0.6%
40
40
Day-To-Day Operations
Day-To-Day Operations
0.5%
0.5%
41
41
Appropriate Action
Appropriate Action
0.5%
0.5%
42
42
Monthly Inventory
Monthly Inventory
0.5%
0.5%
43
43
Micros
Micros
0.5%
0.5%
44
44
Financial Transactions
Financial Transactions
0.5%
0.5%
45
45
Curriculum Development
Curriculum Development
0.5%
0.5%
46
46
Portion Control
Portion Control
0.5%
0.5%
47
47
Staff Hours
Staff Hours
0.5%
0.5%
48
48
Staff Scheduling
Staff Scheduling
0.5%
0.5%
49
49
HR
HR
0.5%
0.5%
50
50
Proper Portion Sizes
Proper Portion Sizes
0.4%
0.4%

89,850 Restaurant Manager Jobs

Where do you want to work?