123 Fake Street, City, State, Zip Code Cell: 000-000-0000 Email:email@example.com
Dynamic, adaptable, multilingual English/Arabic/Spanish restaurant partner and multi-unit restaurant manager with over 24 years of experience delivering exceptional dining experiences, raising service standards, and staff cross-training/development. Customer-centric hospitality professional with expertise on opening and closing procedures, payroll and P&L, budgeting, menu selection and inventory/vendor control. A team player seeking to leverage background into a general management role with a progressive organization.
Recruiting/hiring Cost control Sales and operational planning/forecasting Accounting proficiencies Hands-on equipment repair Vendor and leasing negotiations State and federal legal process Marketing and advertising promotions
Restaurant Manager/Owner 04/1988 to 06/2014 Company Name (3 locations) – City, State, 2008-2014 Managed 3 high-volume 600-seat locations with 225 employees and servicing 6,000-9,000 weekly guests, increasing sales from $4.5M to $7.2M. Monitored $100K in weekly inventory control, ensuring optimal food/beverage stock to eliminate expenses. Grew sales, implementing in- and out-of-state media/print advertising and in-store marketing campaigns for customer retention. Raised employee morale and decreased turnover, creating service incentive programs to reward staff for increasing up-selling revenue. Limited utility, equipment, labor and food/beverage expenses by implementing cost-controlling strategies. Developed successful advertising campaign, driving brand awareness by offering military and corporate discounts. Reduced process lags, cross-training employees to handle multiple duties. Negotiated with vendors to gain optimal pricing strategy.