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.

NAME:

Email Address and/or Personal Web Address

Permanent Street: City, State Zip Code

Phone Number

EDUCATION:

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.

CAREER OBJECTIVE:

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.

EXPERIENCE:

· 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.

SKILLS:

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.

HONORS & AWARDS:

List academic, leadership and athletic honors.

ACTIVITIES/SPECIAL INTERESTS:

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

REFERENCES AVAILABLE UPON REQUEST:

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 HeadHunterBrian@gmail.com, or on his blog at http://www.HeadHunterBrian.com/.

Choose Your Vending Machine Right

So you need to install a vending machine. Regardless of whether you need a vending machine for five or five hundred staff in office, the school or a sports centre, there are several types available. The vending machines are a great source of reliable and steady income. It helps to give some time to choose the right machine. If adequate money and time is being invested in business, it makes sense to choose the right machine and place it in an ideal location. The location here plays a dominant role in profit percentage. Now the question is where do you place the machine? Take some time to consider the decision as carefully as possible. Here are some tips to make a worthwhile choice that will help to acquire huge profit:

Survey Entire Business: Take time to look around business and examine various locations where it is possible to place these machines in. Take measurements and look for potential spots where it can fit easily without impeding access or be in the way of traffic. Take photos of some possible locations to review them at leisure later.

Consider Traffic Routes: The next step consists of locating the chief traffic routes, where people will be walking through your facility. Busier the environment is, higher are opportunities to make better business. That is why, these machines perform better in offices, airports, malls and several other public places.

Where do People Wait: Another way of choosing a profitable location is by finding places where people will sit and wait. This increases the possibility to feed on fruit juice and chocolates out of boredom or hunger. Examples of locations where people may need to wait include barber shops, nail salon, doctor’s offices, airport lobby, etc.

Presence of Another Machine: If there is already a machine installed, it does not mean that another one cannot be placed in the same spot. In case the other one on offer is older and not as maintained or come with a great selection, there are chances to win business. In case none of the selection overlaps, both can occupy the same location and be profitable.

Opt for the Right Food Variant: While deciding on a location to place the machine, deciding on the food to serve is worth a consideration. The food opted for must correspond with the location as well as the preference of individuals populating the place. In case it is just outside the gym, people are more likely to opt for healthy snacks like protein and cereal bars. In case it is to be put up in a site where there will be plenty of children, it is better to opt for ones that offer child friendly snacks. Similarly, if it is an office, ones serving tea or coffee are more popular.

Placing the vending machines in an appropriate location takes up a dominant role and if you find them placed appropriately, you are bound to avail more profit. Take time and choose right since that is bound to make a huge difference.

The writer has large scale knowledge on vending machines. She has several write ups on the places to install vending machines in and various other topics.

Key Rules Every Restaurant Owner Must Know

You don’t have to watch Kitchen Nightmares to know that opening a restaurant can be risky. Depending on the source, between 50 and 90 percent of them fail in the first five years. What is seldom discussed, however, is why these businesses go belly-up. Probably the number one reason is the inexperience of the new owners. How do we know?

Most successful owners had their fair share of failure in the early days. Even the great Gordon Ramsay (host of Kitchen Nightmares) had to close several of his high-end eateries. Now, his establishments are hugely successful. Why? In addition to his culinary experience, Mr. Ramsay had to learn how manage costs, which is probably the single greatest advantage he has over new owners.

Starting Out

When examining the postmortem of any restaurant, the cause of death always reads: “We ran out of money.” The only way to avoid that undignified end is to keep costs under control. Payroll is often the single largest expenditure for eateries, so it is important to know what you must pay and when.

Minimum Wage

As a group, food workers are some of the lowest paid employees around. They are also a very large group, which means governments pay attention to them. As a result, both state and federal laws require that all dining establishments pay their workers a minimum wage. Failure to do so will not only result in hefty fines and penalties, it can also damage an eatery’s reputation beyond repair.

Tips

Whether they serve customers at tables or counters, tips always belong to the employee. Bosses are not allowed to collect them for their own profits or to redistribute them. In some establishments, servers may pool their tips so that everyone gets a living wage. This practice is completely voluntary and is not to be monitored or controlled by the owner.

Overtime

One of the most common mistakes that new owners make is paying too much out in overtime. According to federal law, all hourly workers must be paid time and a half for every minute they work over 40 hours in a week. These costs can really add up for new eateries that are understaffed and overbooked. The good news is that they are entirely preventable. Reducing, even eliminating overtime pay can be accomplished with proper planning. To do so, you must make a work schedule each week and have selected employees who can fill in for scheduled staff members should someone call in sick.

Minors

Many restaurant owners mistakenly assume that they can get away with paying younger workers less. In many cases, these first-time employees don’t know about the minimum wage, and their bosses fail to inform them of their rights. Because they believe it is exploitative, state and federal governments do not look kindly on this common practice. To avoid fines and public embarrassment, it important to pay all of your employees fairly, despite their age.

Alien Workers

Because English proficiency is rarely a prerequisite, the food sector has always attracted a disproportionate number of undocumented workers. With that said, all restaurant owners face heavy fines if they are caught hiring ineligible workers. We should also mention that all employees, regardless of the language they speak, must be paid the minimum wage.

As simple as they may be, following these rules can help you control costs, which will give your restaurant a much better chance of success.

To learn more about their options for a restaurant, Newark, NJ residents should visit http://www.chateauofspain.com.

Five Tips for Buying Restaurant Booths and Tables

The restaurant business is full of questions. Is Pepsi alright? Soup or salad? Cup or bowl? Wheat, white, or rye? Booth or tables? If you’re a restaurant owner, that last question is especially important, since customers’ choice of seating at your restaurant is every bit as important to them as their steak being done medium-rare or having extra napkins on hand when they’ve ordered gyros.

Research and anecdotal evidence suggests that preference for booths or tables for restaurant seating are relatively evenly split. If you don’t have or haven’t considered booths, there are some compelling reasons that you should. Families — especially families with children — tend to like booth seating because it helps to keep their kids corralled. Couples enjoy the sense of intimacy that comes with sitting in a booth. Some folks, especially if they’re the type who like to talk business, read, or write while they eat, appreciate the relative privacy of a booth.

Most restaurants will need a mix of booths and tables. With rare exceptions, tables serve a practical purpose. After all, you can’t just move booths if you have a leaky ceiling, an unexpected party of twelve, or if you’re accommodating a customer with mobility issues. With all their benefits, you’ll still need to take a few things into consideration when deciding how to incorporate booths into your seating.

Consider the size of your establishment: For some establishments like manufactured diners, with their mix of booth and counter seating, tables simply aren’t practical. For most diners and restaurants, from fast casual to formal, a mix is both necessary and desirable, since customers’ seating preferences can change based on the number of people in their party, their relationship to those people, and the purpose of their visit (business versus pleasure). You’ll also want to be mindful of where your seating is situated relative to windows, HVAC vents, baseboards or radiators, and even certain elements of your decor. If lines of sight are important — whether you’re operating a dinner theater, sports bar, or comedy club — be mindful of those as well.

Consider traffic patterns: There are a few considerations here. You’ll want to pay attention to how your customers interact with your space. Is there enough room for them to move comfortably through the dining area? Can they remove their coats without elbowing fellow diners or accidentally knocking over someone else’s shrimp cocktail? Is the area ADA (Americans with Disabilities Act) compliant? And think about your servers’ needs. Seating should leave them with ample room to move among tables, sparing enough space to move if they need to dodge a running toddler, a dropped plate, or a customer getting up from the table. There is, admittedly, a balancing act here: you need to maximize square footage to maximize profits, but you should also ensure the comfort and safety of guests and staff. Thinking about that now will spare you headaches later.

Consider the type of booth: Here, we suggest thinking about how the booth fits into the style and space of your establishment. Remember that booths that are wider will give your customers more elbow room and comfort. Seat height can also be varied depending on the degree to which you want to create privacy. Seat depth, as well as the length and width of the table, should also be taken into account. This will seem like a balancing act, and it is. After all, you’re trying to ensure a maximum of customer comfort in a limited amount of space.

Consider materials and cost: First, figure out what’s best for your restaurant. The formica seating and tabletops that are just the right fit if you’re slinging burgers isn’t going to give the same first impression if you’re doing fast casual Mexican, and neither of those approaches will sit well with the patrons of an upscale steak house. Once you’ve settled on a style, decide on your budget, leaving yourself enough room to tack on some additional money if you find a booth setup that’s perfect but costs slightly more than anticipated.

Try before you buy: There are a few key things to look for when you’re making your buying decision. Build quality is front of mind for most people, and for good reason; you’re in business for the long term, and your seating should be right there with you. Consider the dimensions of the booth relative to the size of your restaurant and (let’s be honest) the size of your diners. A feeling of privacy is good; feeling like you’ll need a can opener to get out of the booth isn’t. Also make sure that the booth is deep enough to comfortably sit back in, but not so deep that your shorter customers’ feet dangle above the floor.

If all of this sounds like a lot to consider, that’s because it is. Just like your customers, we know you have questions. We also know that those questions are a lot more pressing than, “Beets, peas, or creamed corn?” You’re concerned with attracting customers, ensuring that they’re happy while they dine with you, and — perhaps most importantly — making sure they come back, preferably with friends and family in tow… all of that while keeping an eye on payroll, expenses, suppliers, and so much more. We’ve been there, and we know the headaches that accompany the rewards of the business. If you have questions about booth seating, restaurant furniture, or restaurant supplies, call us. We can listen, and more importantly, we can help.

Tom Chuong enjoys reading and writing for the restaurant industry. He’s currently working on projects for Seating Expert Inc., a restaurant booths manufacturer in New Jersey. They can also customize furniture for restaurants, bars, hotels, and government agency.

Are You The Reason For Your Bad Customer Service In Restaurants?

How to Get Consistently Good Service At A Restaurant

Does Your Favorite Restaurant Drop The Ball When It Comes To Superior Customer Service?

Does it seem that you rarely get great customer service or fail to get it consistently?

Well you may be surprised to learn that you are part of the problem.

When it comes to customer service, good restaurants pay close attention to methodology, training and delivery. They constantly strive to consistently over deliver and yet it seems customer service is the customer’s number one complaint.

When it comes to customer service, good restaurants pay close attention to methodology, training and delivery. They constantly strive to consistently over deliver and yet it seems customer service is the number one complaint. Why?

The problem is rarely enthusiasm, waiters are eager to do a good job.. at least at the onset, but often times the many, various and often the peculiar needs of others can overwhelm even the cheeriest and most capable of employees and push them to the brink of a nervous breakdown nightly.

The obvious answer is of course, “get another job.” The glib sentiment of besmirched customers who leave loose change, nasty notes and scathing social media reviews in the wake of perceived inattentive service.

Having some experience in the restaurant industry, it is far easier for me to see, understand and forgive the missteps of total strangers who’ve been assigned to anticipate my every whim, but others may not be as astute or even care that the new hostess has just seated my server two new tables in back to back and my order is going to take longer now as a result. While my busy server is greeting and taking drink orders for fourteen new people, she doesn’t see that the other servers have no tables but I do. New hostess error, vendetta, planning for a larger party later at the currently seated tables? We may never know. I am simply aware that I can’t get things as fast as before.

It doesn’t help matters that the chef is in a bad mood, has been known to passively aggressive loose tickets or throw knives and the new table of eight is asking to substitute virtually every ingredient for every other ingredient. I can see beads of sweat reminiscent of the movie “Airplane” materializing on my server’s forehead as she invasions the chefs angry face as he reads the new novel she wrote at the POS terminal while I patiently (Not really) wait to ask for another beer. In the blink of an eye things were not as customer friendly and it was all the fault of the evil hostess who dared to seat additional guests once I had arrived.

Why should I wait for my beer? Constantly looking away from my handsome boyfriend to see if I could catch my waitress’s eye. Nope. She was writing War & Peace, double and triple checking everything for any error that might send “Wolfgang *uck” into a knife throwing rage. This while one of her co-workers chattered on in her ear, trying to make her slip up, as she waited for her turn on the computer. Why should I have to wait? I had no substitutions. No “squeaky door” emergencies that send servers looking for managers because “the air conditioner is blowing near me.” Or “The music is so loud by my table. I can’t even here.” I didn’t have kids that needed “french fries IMMEDIATELY! No, don’t even take our drink order, just put the order for french fries in and come back.” That’s two trips by the way for those of you who think their server is not doing their “job” for you, often there are doing it twice for someone else. Twice due to poor planning when it came to their “Little Chukies” dietary needs. Why should I wait for my beer because you didn’t pack a Lunchable for your little angel who is emptying all the sugar packets? Why is there no Heineken for me because of a condom shortage four years ago? Why If Chucky needs food or will go into a diabetic coma should my server do her job twice because of it? Because that is reality. This is the world we live in and it is special. Special order, special situation, special diet, special occasion friendly and if we are going to reap the rewards of switching menu items, feeding cranky kids, not freezing under an air-conditioning vent at some point in our own lives then we have to make allowances for the fact that others may be experiencing those moments right now as you dine.

That being said, how many times have you dined at a restaurant and loved the food but failed to get good service and never went back? Why would you have to? There are always new great restaurants to try so even though the food was spectacular; your server never brought the extra lemon wedge you asked for after she brought mustard for your friend (Two trips which cost another table time getting her beer by the way.) and didn’t smile when you had to remind her so why go back? Better to just get on the internet and write directly to her manager through an anonymous, scathing Yelp review which results in an employee review, new found job resentment and domino effect passive aggressive behavior for all subsequent customers. Customers who will vow never to return because their waitress didn’t smile when they asked for a wedge of lemon as she delivered mustard to their friend and didn’t smile again when they reminded her that she “forgot” the lemon.

Why go back? Why do things differently? Well you are reading this because this which has become standard isn’t working for you. You want better customer service. Well here is how you can get it:

Think for a moment that this way which has become standard really isn’t working for anyone. Not the customers who get treated like an afterthought, not the waiters who don’t know how nice you are and not the restaurants who never see you (or your wallet) again.

If you can see how the “standard” doesn’t work then you can see your part in its solution at least in as much as it applies to you.

Here is one solution which won’t require much effort on your part but will net you big results in the end: become recognized. It is the only way you can get great, personalized, consistently great service and it’s easier to accomplish than you think. Otherwise you are merely an anonymous person your waiter hopes to get a tip from.

First choose a restaurant you have been before or plan to make your regular “go-to” for great service. If you’ve been there before you know the lay of the land and know where you would like to sit and where you would prefer not to sit. If you haven’t been there and are choosing new place you would like to make your regular spot for great customer service then go on-line to look for pictures of the dining room and locate where you would prefer to sit.

Next call your “go-to” for a reservation.

If you have a “go to” for great sushi, a go to for great steak and a “go to” for great burgers why not add a “go to” for great service? With anything worth wild it will take some work on your end. As there are several variables at play, your mission will be to make a few of those variables as constant as possible. But this is a process and will take some effort and perhaps some extra cash on your part depending on how “recognized” you would like to be so now that you have chosen your restaurant, now its time to book your reservation. Make sure you dine early enough that your server is able to focus on you and isn’t swamped with diners. (Translation: If you are trying to become a recognized customer, don’t dine at a time when your server is so busy that he doesn’t have time to recognize you. You will be wasting your time. He will not be able to remember you.)

When you make the reservation, tell the hostess why you what your dinner will be for i.e. a date, business meeting, friends from out of town and ask the her for the best table for your needs and what that table number would be to request it in the future. (A table good for a date probably won’t be good for a business meeting and vice-versa but when you simply make a reservation there is no way of knowing which you prefer and you most certainly will be let down a certain percent of the time as a result.) You are a smart person. You are reading this page after all. How many times have you begun an evening with a table that was the complete opposite of what you wanted? How many times have you arrived to dinner during peak dining “rush hour” to find every other table taken? Well guess what? If you don’t tell your hostess you need something romantic she has no reason to hold the romantic corner table for you and will give it to the extremely persistent couple who just walked in before you. She still has a table for you after all, and that’s all you asked for. A little communication with her beforehand and she would have told dozens of couples that the table you are miserable at now was the only one she had available for them and they would have been thankful.

Instead, your night is off to a lousy start because the person on the other end of the phone was not able to read your mind. Now you are frustrated, you feel like “What is the point of a reservation!!?” things are off to a bad start with your waiter and he has absolutely no idea why.

So, you make your reservation, communicated your needs and desires with your hostess. Make sure to remember her name so you can thank her or if the table isn’t what you had in mind, you will want to use her name to request another one. Before you hang up, ask the hostess who is the best waiter and why. Some servers are more efficient and invisible, others have vast wine knowledge and others take pictures and videos etc. and make celebrations unique and special. If you just ask for the best server you won’t have a name to go with it and his style of serving may not be what you are looking for. The more you can give and get from conversations with your hostess, the better prepared your server will be. Now you arrive at the restaurant and are seated at a great table, you already know your server’s style and he already knows the theme for your dinner from what the hostess has told him and can better sense what you are looking for. Now, for something completely different: Say, “Thank you.” You will have his full attention because no one ever does it. They just take for granted that they should start telling a complete stranger what they want or that they aren’t ready to order yet or “What are your specials?” Try “*Thank you” instead. There is quite a bit of preparation that goes in to the table that you are sitting at and learning about the foods and ingredients your are going to be asking about. Your server has already been working for you long before you even arrived and it’s a nice, disarming way to start a relationship with a total stranger who’s table you are now seated at.

The rest of your dining experience should go as expected but when you are paying the check if you received everything you were expecting then tip more than usual. (I recommend 25%-30% of the total. Remember this is part of the process. You can go anywhere and have an average experience and leave an average tip but this is going to be your “go to” for great service and recognition. Here you are going to be known as above average, warranting extra attention because you are generous.)

If nothing went terribly wrong, your waiter seemed to sense your needs and desires, your personalities didn’t clash and you can see him as your regular server then thank him by asking to speak with the manager or owner. When he comes to the table make sure to tell him what a nice experience you have had and how your server really was in tune with what you wanted. Your complement will go a very long way for a server and he will really appreciate and remember you for it. Give the manager your business card and tell him why the restaurant and server is perfect for your future business dinners or get togethers. Be sure to send complements to the chef and ask for his name. Tell the manager that next time you come in you would like to meet the chef to thank him personally. Make your next reservation with the manager before you even get up from the table. Ask what table number it is or request a different one. It will be in the computer associated with your phone number every time you call. Thank your hostess by name on the way out. Thank her for taking the time to plan the perfect lunch or dinner with you and listen to what you wanted. (These things mean a lot and move you to the top of the list when it comes to priorities. Don’t abuse your recognition. Although it is effort on your end don’t mistake it for entitlement and start finger snapping or using a server’s name. There is a fine line between a “good customer” that the entire staff is happy to see and loves showering with V.I.P. perks because it is unexpected and an arrogant guest who uses the staff’s names and kindness against them to create additional work. Those guests will not be “Welcomed” for very long and all your efforts will be for nothing and you will only embarrass yourself.)

*If I have a really important dinner and don’t know the restaurant, when I arrive I ask the server to show me to the restroom and when we are out of sight of my guests I hand him $20 and say, “Thank you for your help in making this a special dinner tonight. My name is LeeAnne.” Then I ask his name, tell him about my needs or the theme or my guests needs so he doesn’t have to try to read my mind all night. The result is usually fantastic.

Restaurant Customers: Suggest a Customer Service Pre-Shift Meeting to your favorite restaurant and see service sky-rocket as you are greeted by name, catered to personally, your favorite items already on the table, table visits and greetings by the chef and owners with complementary surprises.

Restaurant Personnel: Double Your Reservations, Customers And Sales! Read The Book And Learn At Your Own Pace Or Schedule A $200.00 Customer Service Pre-Shift Meeting And Start Making Real Money And Massive Repeat Clientele! http://www.amazon.com/dp/B00DDG2E0C

Restaurant Owners: Do you need customer engagement and retention for your restaurant?

If you need more sales you absolutely do!

Does your restaurant staff love being at work and love your customers?

If not you need a Customer Engagement Program fast!

With my Customer Engagement Program you will double your sales and cut your employee turnover in half!

As a hospitality / customer service consultant and trainer I teach restaurant employees to see their customers, their town, their restaurant, their section, their hostess, their co-workers, their chef, their manager, the restaurant owner, the food, even the building where they work as a goldmines to help them create everything they ever dreamed of in life.

If you are tired of the “What if’s” and need to grow your business call me to create your custom tailored, customer engagement and retention employee training program.

Call me before your competition does! 1-860-248-0988

Create More Customers, Tips And Sales Fast!
Restaurant Owners/Managers/Waiters: When You Need More Money Fast You Need A Customer Engagement Program For Your Employees!