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Restaurant Manager resume

What the hiring manager reads first

All roles Hospitality and food service Reading notes, not rules

Summary

A general manager or chef usually looks first for the volume handled, the station or role, and documented results.

Also posted as: front of house manager, assistant restaurant manager, food and beverage manager, restaurant general manager.

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Read first

  1. Sales and margin results
  2. Staff managed and turnover
  3. Guest scores and reviews
  4. Inventory and labor control

One line, before and after

  • Original: Managed front of house with 35 staff. Cut staff turnover from 80% to 45% with a new training plan; sales rose 9%.Suggested: Cut front of house turnover from 80% to 45% across 35 staff with a new training plan; sales rose 9%.
Why this changedThe people result leads, and sales growth is kept as reported. Every figure in the rewrite is in the original line; nothing is added.

Section order

  1. Summary
  2. Experience
  3. Certifications
  4. Skills

Where your resume has these sections. A section your resume does not have is not added.

Mistakes that cost interviews

  • Duties without sales numbers
  • Adjectives in place of volume
  • Team results written as personal ones

Evidence that counts in hospitality and food service

  • Covers, guests or rooms handled
  • Food cost, labor and sales results as documented
  • Guest scores and reviews
  • Team size and training
  • Food safety certification as written

Use what your resume already shows. A line without a number can still be strong when it says clearly what you did and where.

Chef, Line Cook, Hotel Front Desk Agent, Event Planner, Restaurant Server, Bartender, and all 150 roles.

These are common reading conventions drawn from hiring guides and career services, not rules every employer follows.