Restaurant Manager Resume Example (2026 Guide)
Restaurant Manager resume example
A complete sample in the Modern template FitMyRole exports. The person and employers are fictional; the structure, skills and bullet style are what to copy.
Esther Torres
[email protected] • (555) 019-3104 • San Antonio, TX • linkedin.com/in/esthertorres
Professional Summary
Restaurant Manager with 9 years in full-service dining, the last 6 in management, running front of house and back of house operations for high-volume scratch kitchens. Leads a 220-seat restaurant with $4.6M in annual revenue and a staff of 62, owning scheduling, labor cost, food cost, inventory and the guest experience. Brought labor cost from 33% to 28% of sales and food cost from 32% to 28.5% over two years while lifting the Google rating from 4.3 to 4.7. Runs the floor during peak service and coaches shift leads to make the same calls when management is off.
Skills
- Restaurant Operations: Front of house (FOH) and back of house (BOH) management, opening and closing, line checks, speed of service, private dining and events, catering
- Cost Control: Labor cost management, food and beverage cost, prime cost, inventory and ordering, waste tracking, menu engineering, vendor pricing
- Guest Experience: Service standards, table turns, reservation and wait list management, guest recovery, online review response, large-party coordination
- Team Leadership: Hiring, onboarding, staff scheduling, server and line training, shift lead development, performance coaching, tip pool compliance
- Food Safety & Compliance: ServSafe standards, HACCP logs, health inspections, TABC compliance, allergen procedures, workplace safety
- Systems: Toast POS, 7shifts, MarginEdge, Restaurant365, OpenTable, Microsoft Excel
Education & Certification
- Conrad N. Hilton College; coursework in Food and Beverage Cost Control, Hospitality Accounting, Beverage Management and Human Resources.
Work Experience
Restaurant ManagerAugust 2022 – PresentMesquite & Salt Kitchen, San Antonio, TX
- Grew annual revenue from $3.8M to $4.6M in three years by adding weekend brunch, opening a 40-seat patio and building a private dining program that books about 15 events a month.
- Lowered labor cost from 33% to 28% of sales by building 7shifts schedules to hourly sales forecasts, cross-training hosts and bussers, and cutting early-week overstaffing.
- Cut food cost from 32% to 28.5% by running weekly inventory in MarginEdge, renegotiating produce and protein pricing with two vendors and re-portioning six high-volume plates with the chef.
- Raised the Google rating from 4.3 to 4.7 across 2,900 reviews by answering every review within 48 hours and fixing the three complaints guests raised most: ticket times, noise and the wait list.
- Reduced weekend ticket times from 22 to 15 minutes by reworking the line and expo station with the kitchen manager and adding a dedicated food runner during peak service.
- Lead a staff of 62 across FOH and BOH with two assistant managers, hiring about 40 people a year and lowering 90-day turnover from 45% to 24% with a structured first-week training plan.
- Scored 98 or higher on every city health inspection since 2022 by running daily line checks, HACCP temperature logs and monthly self-inspections with each shift lead.
- Present the period P&L to ownership every four weeks, reporting prime cost, sales mix and labor against budget from Restaurant365 and Toast.
Assistant Restaurant ManagerMarch 2020 – July 2022Cielo Brasserie, San Antonio, TX
- Kept the restaurant open through 2020 by launching curbside pickup and third-party delivery in nine days, reaching 35% of sales at its peak.
- Rehired and trained a 40-person team for the 2021 reopening, writing the server steps of service and running pre-shift training before every shift.
- Lifted average check by 9% in six months with a server upselling contest on wine pairings and desserts, tracked by server in Toast.
- Ran FOH four to five nights a week for a 160-seat dining room serving 300 to 400 covers on weekend nights, handling guest recovery, cash-out and closing.
- Reduced liquor variance from 4% to under 1% by setting weekly bar counts and pour-cost tracking with the bar manager.
Server and Shift LeadJune 2017 – February 2020Hill Country Smokehouse, Austin, TX
- Promoted from server to shift lead in 14 months, running the floor of a 120-seat restaurant on weekday nights and covering manager days off.
- Trained 25 new servers on menu knowledge, POS entry and table maintenance, and wrote the server menu quiz given at every hire.
- Ranked in the top three servers for sales per guest in 18 of 32 months by recommending sides, desserts and local craft beer.
- Coordinated about 60 catering and large-party orders a year with the kitchen, managing timing, setup and invoicing for groups of 20 to 150.
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Tailor my resumeWhy This Resume Works
- Labor and food cost appear as before-and-after percentages of sales ("from 33% to 28% of sales"), the measures every owner and area director reads first.
- The summary sets scale immediately, 220 seats, $4.6M in revenue and 62 staff, so a recruiter knows what size of operation this manager can run.
- FOH and BOH keywords show up in real work, such as the ticket-time bullet that names the line, the expo station and a peak-service food runner.
- ServSafe Manager and TABC are listed with dates, which many restaurant manager postings require and an ATS often filters on.
- Guest experience is backed by a rating, a review count and the three complaints that were fixed, rather than a claim of excellent service.
Common Resume Mistakes
- No revenue or labor metrics.
- Missing FOH or cost keywords.
- Generic "managed restaurant" without scale.
Keywords Recruiters Look For
- Restaurant
- Operations
- Revenue
- Labor cost
- FOH
- Guest experience
- Scheduling
- Staff
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