How to Write an Effective Restaurant Manager Resume

resumeFollowing are some resume writing tips that will help you with your objective of getting the restaurant interview. Make sure you go over your resume with your recruiter prior to having him/her send yours to any restaurant hiring manager. Use spell check as well. If you’re a restaurant manager, don’t list yourself as a “retaurant manager”, “restaraunt or restraunt manager”, or “restaurant manger”. (None of these are spelled correctly) Also, check the spelling of the name of your current and previous employers. Failure to put forth this effort decreases the level of professionalism with which you are regarded and brings into question your attention to detail.


Email Address and/or Personal Web Address

Permanent Street: City, State Zip Code

Phone Number


Institution location: Certain restaurant concepts take education under higher consideration than others. Generally, larger companies doing a higher level search pay closer attention to a restaurant manager’s education, but you can never be sure what type of person will be examining your resume. Always try to include full details on your education including degrees and awards received.


In many ways, the resume objective is the bread and butter of the actual document. Including an objective provides the official introduction to the rest of your text, discussing your career objectives along with the kind of restaurant jobs you’re looking for. It sets the tone for the remaining content and is the first thing that hiring manager looks at. Because of this, you need to give your attention to the resume objective. What is your goal in relation to the restaurant manager jobs you’re looking at? State that in your restaurant resume objective. Some restaurant resume objectives include:

· To obtain a management position in the restaurant industry with upward mobility from assistant manager to general manager.

· To obtain a position in hospitality which makes use of my guest relations skills.

· To obtain a position in the restaurant industry with excellent mobility and room to grow.

Note that all of these restaurant resume objectives are short and to the point – one sentence phrases consisting of two major parts that serves as an introduction to getting the rest of your resume read.


· List experiences as follows: Job title, employer, location (city, state) and the dates. The order of the job title and the employer depends on how you want to present yourself. De-emphasize dates, months may or may not be relevant.

· Start each description with an action word. Use present tense verbs when referring to current activities. Use past tense verbs when referring to past activities. Do not use “I” or “My”.

· Tailor this section for the type of food service jobs you are applying – Assistant Manager, General Manager, Multi-Unit Manager, etc.

· You may choose to put either the job title or employer name first. You should decide which is more important – where you worked or what you did.

Cite your specific responsibilities and accomplishments for each position. Do NOT simply write a generic restaurant manager job description here! Be thorough in your descriptions without exaggerating. Appropriate divisions for this category may include training/development experience, new store opening experience, P&L experience, etc.


Computer: Even if it is only word processing skills, list familiarity with computer systems, applications and programs. If you don’t have it, they may assume you don’t know it.

Language: State degree of proficiency in reading, writing and speaking, especially if bilingual. This is a big plus to some restaurants.


List academic, leadership and athletic honors.


Include leadership positions, such as offices held and responsibilities. You do not need to include everything you have done, be selective in your listing.


You should only use this if you need to fill space.

Brian Bruce is Vice President and Executive Restaurant Recruiter with Premier Solutions in Oklahoma City and Blogger with 23 years operations experience. His vast knowledge of the industry comes from many years managing in national concepts, small start ups and restaurant ownership. He understands the day-to-day challenges from both sides of the equation, as a client trying to find quality operations candidates and as a management candidate trying to find a quality employer. He can be reached at 877-948-4001, by email at, or on his blog at

Types of Restaurants and Their Characteristics

A restaurant is a place where food & beverages are sold & served to customers. There are different types of restaurants that have evolved to meet the dynamic demands of consumers. The following are some well-known types of restaurants & their special characteristics:

Bistro: it is a small restaurant that serves simple, moderately priced meals & wine. Braised meets are typical dishes that are provided in a bistro. It may not have printed menus.

Brasserie: formal restaurant which serves drinks, single dishes & other meals. The waiters are in traditional uniform of long apron & waistcoats.

Coffee shop: mainly serves snacks & beverages 24 hours a day; however it may serve all the three meals. This concept has come from the USA. A ‘cover’ is a term referring to a place setting with necessary cutlery, crockery & glassware required at the beginning of the service for one person. Though the main feature is 24-hour operation, some coffee shops may close early, depending on their location.

restaurantSpecialty Restaurant: it serves specialty dishes which are its strength & contribute to the brand image. It operates during luncheon & dinner hours, between noon & 3 PM & between 7 PM & 11 PM. The ambience & decor of the restaurant reflect the theme of the specialty restaurant. The dishes of a particular region of a country or a particular set of people are also termed as ethnic cuisine.

Fine Dining Restaurant: this kind of restaurant primarily caters to the requirement of the affluent market segment which wants to experience fine dining. The restaurant may either offer dishes of one particular region or country or exotic dishes from various cuisines, wines, spirits & digestives. It opens mostly during dinner time. The ambience & décor of the restaurant will be elegant & rich. The wait staff employed is skilled & has a sound knowledge of the dishes served. The restaurant employs sommeliers to serve wines & other alcoholic beverages.

Popular Restaurant: this type of restaurant is informal, yet hygienically kept & it is located in a busy area such as bus stands, railway stations, shopping area & so on, catering to the requirements of the middle class & the customers who are in a hurry. The menu may either be displayed on a board at a prominent place or printed & laminated. It operates from 7 AM to 11 PM. The food is plated in the kitchen & carried to the table on a tray & served. The service standards are low & informal. Space is utilized to the maximum to accommodate more covers. The seat turnover is very high but the average revenue per cover is low.

During busy lunch hours, these restaurants serve business lunch, mini-lunch, & thali meals in a separate area to speed up service.

Dhaba: it is a roadside food stall found on national & state highways, mainly catering to the requirements of heavy vehicle crew. It specializes in ounjabi cuisine & tandoor cooking, serving very limited dishes, which are freshly prepared. The service is very informal & there is hardly any cutlery used. The dishes served here are inexpensive & taste like home-made food.

Fast food joint: the fast food concept was first introduced in the USA & now it has become popular around the world. It is characterized by the speed of service & the affordable price of the menu items. Changes in eating habits, non-availability of time to wait at the table & eat, increase in the number of working women, advancement in food processing technology, growth of teenage market, & so on, have contributed to the success of fast food operations. It is located in very busy area.

Rotisserie: this type of restaurant specializes in grilled or roast meat, poultry, & fish, which are prepared in front of the guests.

Barbeque restaurant: the marinated pieces of meat, poultry, fish, vegetables, paneer, & so on, are inserted into skewers & cooked over live charcoal or electric griller. It is generally located near a swimming pool, roof top, lawn, sea side, & so on, & is open during evening hours.

Night club: it operates during the night & offers dinner, dance, & live entertainment. Cabarets or floor shows are the main attraction of the night club. Guests are required to wear formal wear.

Night clubs levy an entry fee.

Discotheque: it operates during night hours. It provides a dance floor for guest to dance on. Special sound & lightning effect is created for an appropriate ambience. Drinks, especially beer, & snacks are made available during the operations. The service is very informal. It is patronized mostly by the youth & couples. The entry is limited to a certain number of guests according to the floor/room capacity & an entry fee is levied.

Ice Cream parlor: it serves different kinds of ice creams-sundae, coupe, bombe, cassata, & so on. These ice creams are stored in ice cream containers & are kept in refrigerated displays with see through glass. The parlors may either be a franchisee or an independent one making its own varieties of ice creams. The seating arrangements & service are very informal. Guests may either eat in the premises or have it packed & carry.

Cafe: this is a restaurant of French origin, mainly serving coffee & snacks. The French colonies in India, but served Indian snacks such as vada, samosas, bonda, & so on, along with coffee & pastries. The customers are served at the table following the American style which increases the seat turnover, but the average revenue per cover is low due to the lower pricing of dishes.

Cafeteria: the traditional cafeteria system consists of a straight line of counters containing a variety of hot & cold dishes. The cashier who is at the end of the counter makes bills for the items selected & collects payment. This form is widely followed in institutional & industry catering establishments.

In modern ‘ free flow cafeteria’ system, the counters are segregated according to the type of dishes offered-hot or cold, appetizers, soups, breads, sandwiches, entrees, salads, pastas & so on. In most cafeteria-style operations in India, guests make payment at the counter beforehand for items they want to eat & collect them against the bill at the appropriate counters. Cafeterias are situated in railway stations, cinema halls, shopping complexes, college premises, office premises, & so on, where the guest expects quick service.

Food Court: it refers to a number of independent food stalls, each serving items of food. The customers order the food items they want to have & consume them at a common dining area. The types of dishes offered represent local cuisine & dishes that are popular globally. Food courts are found in big shopping complexes, entertainment complexes, amusement parks, airports, & so on where there is a heavy traffic of customers.

Kiosk: it is small permanent or temporary structure on a sidewalk from which items such as coffee, tea, chocolates, pastries, savories & so on, may be sold. Most kiosks do not have seating provision.

Drive-in: customers drive in, park their vehicles at a parking lot, & remain seated in their vehicles. The waiters go to the customers with menu cards, collect orders, & deliver the food items on specially designed trays & the customers remain parked while they eat.

Oyster Bar: it is a restaurant that specializes in the serving of fresh oysters. The oysters are opened or shelled behind the counter, within the sight of guests. Fresh oysters are served on a bed of crushed ice with oyster cruet, brown bread, & butter.

Pub: it mainly serves various kinds of beer, especially draught beer, & snacks.

Bars: it offers all kinds of spirits such as whiskey, rum, gin, vodka, brandy, tequila, wines, & beers. Hotels & restaurants have an additional bar in the food service area/restaurant to dispense wines, beers, & spirits during the service, called a dispense bar.

Carvery: it is restaurant serving roast meat & poultry, which are carved at the carving counter by a carver in the presence of guests. Table d’hôte menu of three or four courses with roast meat or poultry as the main course is offered.

Contact no.9323077538
Mumbai College of Hotel Management & Catering Technology,
Mira Rd-East-401107.

Your Restaurant Menu is the First Line of Sales

For any food and beverage establishment, the primary feature – obviously – is what is being served on the menu. Every other facet that a restaurant features is in support of this primary point. In this, not only is it important that the food is delectable, but the dishes must also be well presented to guests. As such, restaurant menus decided by restaurant manager are the first line of advertisement for a food and beverage operation.

Restaurant menus target two specific areas of representation: the guest and establishment itself. Each of these two areas of representation has inherent menu characteristics.


For the guest, the menu is the first line of sales. The menu is the practical advertisement that markets the primary function (food and beverage) of the restaurant. As such, the menu should be not only be functional (i.e. easy to read), but it should be reflective of the quality services of the Restaurant and highlight the motif expertly.

For the Restaurant, the menu represents inventory requirements and advertising opportunities. The menu can be a basis in which a restaurant manager determines their inventory needs and categories. The menu will also point to staffing demands in terms of delivering services. Finally, the menu as noted earlier; is a prime means of advertisement. By placing pictures and other graphics of meals and beverages on the menu, the establishment positions itself for return business and increased sales.

As one can see, the menu concept goes beyond just being a list of the available food and beverages that an establishment offers. As food and beverage management prepare menus for their establishments, a restaurant manager should consider the following content in regards to fulfilling the aforementioned outlined purpose of a menu.

The first area of concern for a restaurant manager is the actual content of the menu – the language. The language, both in style and nationality, can depend on the theme of the establishment. They should definitely match. The primary consideration within this framework, however, is that the guest shouldn’t have any trouble reading or otherwise understanding the menu.

Accuracy is the next facet that a restaurant manager should be concerned with. There is nothing more frustrating to a guest than to have inaccurate listings and prices on a menu. This causes confusion and is unprofessional; both issues that impact negatively on a business.

Pricing is the final component that demands attention with an establishment’s menu. Not only should the pricing be accurate, but they should be reflective of the quality and types of services offered. Competitive and reasonable pricing is imperative if an establishment wishes to remain a viable business entity.

In short, the menu of a food and beverage operation is a vital part of the overall success of the establishment. More than a list of available food and beverages, the menu provides establishments with numerous benefits ranging from advertisement to inventory assessment. It is therefore of paramount concern that a restaurant manager not only compile effective menus, but that they continue to monitor and update menus in order that they remain current.

A major key for success in the food and beverage industry is knowledge. Don’t find yourself behind the eight ball! With our informative eBooks (most of which are free!), you will have all the informative resources you need to not only manage your business, but enhance it. Visit to learn more about how to make your food and beverage operation a booming success.

Ehab Rashwan