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Restaurant owner skills for your resume and career

Updated January 8, 2025
5 min read
Below we've compiled a list of the most critical restaurant owner skills. We ranked the top skills for restaurant owners based on the percentage of resumes they appeared on. For example, 21.5% of restaurant owner resumes contained customer service as a skill. Continue reading to find out what skills a restaurant owner needs to be successful in the workplace.

15 restaurant owner skills for your resume and career

1. Customer Service

Customer service is the process of offering assistance to all the current and potential customers -- answering questions, fixing problems, and providing excellent service. The main goal of customer service is to build a strong relationship with the customers so that they keep coming back for more business.

Here's how restaurant owners use customer service:
  • Delivered exceptional customer service by greeting and serving customers in a friendly and timely fashion.
  • Maintained excellent customer service with guest satisfaction resulting in 90% established repeat business.

2. Menu Planning

Menu planning is the process of making a list of the food items you are going to prepare and serve in any type of meal e.g. for breakfast, lunch, or dinner. Menu planning helps you to decide what you will eat for each meal, to know how many meals to plan for, and the right time to serve them.

Here's how restaurant owners use menu planning:
  • Inventory, ordering, menu planning, payroll, organizing banquets, bookkeeping and chef.
  • Oversee menu planning to drive continuous customer satisfaction and client base growth.

3. Food Safety

Here's how restaurant owners use food safety:
  • Obtained Food Manager Certificate from the National Registry of Food Safety Professionals.
  • Prepared menu items from quality ingredients with the highest level of food safety* Employee relations and benefits management.

4. Inventory Control

Here's how restaurant owners use inventory control:
  • Managed publicity and marketing, purchasing and inventory control.
  • Developed and implemented purchasing and inventory control procedures.

5. Restaurant Operations

Restaurant operations are various activities that are carried out in a restaurant to run the business. In other words, a restaurant operation encompasses the entire restaurant operation plan and includes all aspects of the day-to-day management of a restaurant. These operations include all activities related to food preparation, customer service, cleaning procedures, purchasing of raw materials, accounting, reporting, as well as food inventory and general maintenance of the restaurant environment.

Here's how restaurant owners use restaurant operations:
  • Achieved restaurant operational objectives by contributing information and recommending strategic plans and reviews.
  • Manage all restaurant operations including property management and advertising.

6. POS

POS is an abbreviation of "Point of Sale" which is the time and place where a customer completes a transaction. It can either be a physical shop that consists of POS terminals or a virtual shop. A POS system helps simplify the retail functions and track important sales data.

Here's how restaurant owners use pos:
  • Implemented computerized POS system and oversaw all financial reporting, including setting up internal controls over cash and tip reporting.
  • Developed budgets, managed daily POS, reconciled cash, and prepared all required paperwork for accounting, including payroll.

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7. Human Resources

Human resources is a set of people in a business or a corporation that are designated to locate, interview, and recruit new employees into the company. They are also responsible to maintain the integrity of the employees and help them sort their problems out. They try to introduce and manage employee-benefit programs.

Here's how restaurant owners use human resources:
  • Complied with city and state OSHA regulations, Human Resources, Menu Selections and Assisting with then cooking and food preparation.
  • Managed all office work (payroll, inventory, human resources, etc.)

8. Business Plan

Here's how restaurant owners use business plan:
  • Developed business plan and property.
  • Worked all aspects of this business from developing and executing the business plan to hands on work in bar and kitchen.

9. Building Maintenance

Building maintenance means all duties necessary to keep a building livable and functional. It involves removing trash regularly, repairing broken items, and cleaning common areas.

Here's how restaurant owners use building maintenance:
  • Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
  • Monitor compliance with health and fire regulations regarding foodpreparation and serving, and building maintenance in lodging and diningfacilities.

10. Food Quality

Here's how restaurant owners use food quality:
  • Assisted customers in answering their questions regarding food quality and service.
  • Managed the kitchen staff, supply ordering and food quality control.

11. Labor Costs

Labor cost is the total of all financial expenses incurred during the production of a product or in the services rendered by a company. This includes wages paid to workers directly, benefits, health care, meals, training, and payroll taxes involved in the process. It also include indirect expenses on labor which is why it's divided into direct and indirect wages.

Here's how restaurant owners use labor costs:
  • Created accurate forecasts focused on maximizing profitability and minimizing unnecessary labor costs.
  • Regulated productivity, labor costs and inventory costs.

12. Customer Complaints

Here's how restaurant owners use customer complaints:
  • Managed customer complaints and executed action plans.
  • Skilled in dispute mediation, documenting performance opportunities, team building, esteem building of individual employees & handling customer complaints/compliments.

13. Cost Control

Cost control is a process in which actual costs are recorded and incorporated into a format that allows comparison with project budgets to regulate and control operating costs within an organization. The goal of cost control is to manage project delivery within the approved budget and reduce expenses to increase profits.

Here's how restaurant owners use cost control:
  • Coordinated cost control, payroll, and accounting functions for this 100 seat restaurant to ensure growth objectives were met.
  • Managed all financial areas -- P&L, sales, payroll, inventory, and cost controls.

14. Bank Deposits

Any money that a customer chooses to leave with their bank account is a deposit. Deposits can vary in amounts and different banks have limits on the deposits their customers can have as a minimum. Banks charge customers for deposits especially when a teller is used by the customer to deposit money into their account.

Here's how restaurant owners use bank deposits:
  • Managed cash flow, maintained daily receipts, bank deposits, profit and loss accounting.
  • Reconciled cash receipts and prepared bank deposits daily.

15. Personnel Performance

Here's how restaurant owners use personnel performance:
  • Enforce and offer quality products, supervise shifts, appraise personnel performance, provide feedback to keep them upbeat and productive.
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List of restaurant owner skills to add to your resume

Restaurant owner skills

The most important skills for a restaurant owner resume and required skills for a restaurant owner to have include:

  • Customer Service
  • Menu Planning
  • Food Safety
  • Inventory Control
  • Restaurant Operations
  • POS
  • Human Resources
  • Business Plan
  • Building Maintenance
  • Food Quality
  • Labor Costs
  • Customer Complaints
  • Cost Control
  • Bank Deposits
  • Personnel Performance
  • Customer Relations
  • Equipment Maintenance
  • Product Quality
  • Bartending
  • Staff Training
  • Financial Transactions
  • Fine Dining
  • Business Operations
  • Food Preparation
  • QuickBooks
  • Event Planning
  • Food Cost
  • Inventory Management
  • Government Agencies
  • Staff Development
  • Vendor Relations
  • Nutritional Value
  • Facebook
  • Food Orders
  • Restaurant Management
  • Menu Development
  • Operational Problems
  • Business Relationships
  • Seat Restaurant
  • Food Products
  • Portion Control
  • Beverage Deliveries
  • FOH
  • BOH

Updated January 8, 2025

Zippia Research Team
Zippia Team

Editorial Staff

The Zippia Research Team has spent countless hours reviewing resumes, job postings, and government data to determine what goes into getting a job in each phase of life. Professional writers and data scientists comprise the Zippia Research Team.

Updated January 8, 2025

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