Crafting the perfect restaurant manager resume in 2025 requires more than just listing your past duties. It’s about telling a compelling story of leadership, profitability, and operational excellence. A top-tier resume must showcase your expertise in both front-of-house (FOH) guest experience and back-of-house (BOH) efficiency. This guide will help you build a powerful restaurant manager resume that gets you noticed. With the average restaurant GM salary now at $60,108 (an 8% increase), a stellar resume is your first step toward securing a higher-paying role in this dynamic industry.
Hiring managers and Applicant Tracking Systems (ATS) scan resumes for specific keywords and quantifiable achievements. They want to see proof that you can manage costs, drive revenue, and lead a team to success. A generic resume simply won’t cut it in today’s competitive job market. You need a document that highlights your unique value and demonstrates your direct impact on the bottom line.
This comprehensive guide provides everything you need to build a job-winning restaurant management resume. We’ll break down the essential components, provide 8 complete resume samples for various roles and career levels, and offer expert writing tips. From ATS optimization to avoiding common mistakes, you’ll learn how to create a resume that lands you interviews for the best restaurant manager positions.
What Makes a Strong Restaurant Manager Resume Stand Out
A strong restaurant manager resume effectively balances leadership skills with business acumen. It’s a marketing document designed to sell your ability to run a profitable and popular establishment. Recruiters are looking for candidates who can prove their worth with hard numbers and specific accomplishments, not just a list of responsibilities.
The most impactful resumes focus on quantifiable achievements. Instead of saying you “managed inventory,” state that you “reduced food cost by 5% through strategic supplier negotiation and inventory optimization.” This demonstrates tangible results. Key metrics to include are labor cost percentage, food cost percentage, revenue growth, and customer satisfaction scores. These are the numbers that owners and corporate leaders care about most.
Beyond metrics, a standout resume shows proficiency with modern restaurant technology. Mention your experience with POS systems (like Toast or Square), scheduling software (like 7shifts or HotSchedules), and inventory management platforms. Finally, your restaurant manager resume should highlight your leadership style, detailing how you’ve trained, developed, and retained a high-performing team. This combination of data-driven results and people management skills is what sets a great candidate apart from the rest.
Restaurant Manager Resume Examples for Every Career Level
The best way to learn is by example. Below are eight complete restaurant manager resume examples tailored for different career stages and restaurant types. Use these samples as inspiration and a framework for building your own powerful resume. Pay close attention to the action verbs, quantifiable metrics, and keyword integration in each example.
1. Entry-Level Restaurant Manager Resume Example
ALEX CHEN
Seattle, WA 98101 | (123) 456-7890 | alex.chen@email.com | linkedin.com/in/alexchen
Professional Summary
Highly motivated and newly promoted Restaurant Manager with 5+ years of progressive experience in high-volume casual dining. Eager to leverage strong team leadership, inventory control, and customer service skills to drive operational excellence. Proven ability to increase team efficiency by 15% and contribute to a 10% rise in positive online reviews.
Work Experience
Restaurant Manager | The Corner Bistro, Seattle, WA | Oct 2023 – Present
• Assisted in managing daily operations of a 150-seat restaurant with $1.5M in annual revenue.
• Implemented a new server training program that boosted upselling of appetizers and desserts by 20%.
• Reduced ticket times by 12% during peak hours through FOH workflow optimization.
• Managed scheduling for a team of 25+ FOH and BOH staff using 7shifts, ensuring optimal coverage.
Lead Server & Trainer | The Corner Bistro, Seattle, WA | Jun 2020 – Oct 2023
• Trained and onboarded 15 new servers, ensuring consistent adherence to service standards.
• Consistently ranked as a top-performing server, exceeding sales goals by an average of 18% per quarter.
• Handled guest escalations with a 98% resolution rate, preserving customer loyalty.
Skills
• Management: Team Leadership, Staff Training & Development, Scheduling, Inventory Management, Customer Service
• Technical: Toast POS, 7shifts, Microsoft Office Suite, Resy
• Soft Skills: Communication, Problem-Solving, Conflict Resolution, Adaptability
Education & Certifications
Associate of Arts in Business Administration | Seattle Central College, Seattle, WA | 2020
ServSafe Manager Certification | National Restaurant Association | Valid until 2028
Washington State Food Handler Permit | Valid until 2026
2. Assistant Restaurant Manager Resume Sample
MARIA GARCIA
Miami, FL 33130 | (987) 654-3210 | maria.garcia@email.com | linkedin.com/in/mariagarcia
Professional Summary
Results-driven Assistant Restaurant Manager with 7 years of experience in fast-paced, upscale casual dining environments. Expertise in FOH management, staff development, and enhancing the guest experience. Successfully increased guest satisfaction scores by 15% and reduced staff turnover by 20% through proactive leadership and improved training protocols.
Work Experience
Assistant Restaurant Manager | Ocean View Grill, Miami, FL | Apr 2021 – Present
• Co-manage a 45-person team in a $4M annual revenue restaurant, overseeing all FOH operations.
• Spearheaded a guest feedback initiative that led to a 15% improvement in Yelp and Google ratings.
• Reduced labor costs from 33% to 30% by implementing dynamic scheduling based on sales forecasts.
• Managed beverage inventory, decreasing waste by 10% and improving pour cost accuracy.
Floor Supervisor | Coastal Eats, Fort Lauderdale, FL | May 2018 – Apr 2021
• Supervised daily FOH activities, ensuring seamless service for up to 300 guests per night.
• Trained 20+ new hires on POS systems, service standards, and menu knowledge.
• Assisted with closing procedures, including cash handling and daily reporting.
Skills
• Management: FOH Operations, Team Supervision, P&L Analysis, Cost Control, Vendor Relations
• Technical: Aloha POS, OpenTable, HotSchedules, Microsoft Excel
• Certifications: ServSafe Manager, TIPS Certified
Education
Bachelor of Science in Hospitality Management | Florida International University, Miami, FL | 2018
3. Restaurant Manager Resume – Casual Dining
DAVID MILLER
Austin, TX 78701 | (555) 123-4567 | david.miller@email.com | linkedin.com/in/davidmiller
Professional Summary
Dynamic Restaurant Manager with a decade of experience leading high-volume, family-friendly casual dining establishments. A proven track record of increasing revenue, controlling costs, and building community engagement. Grew annual sales by 18% and improved profit margins by 5% at previous role through strategic menu engineering and local marketing campaigns.
Work Experience
Restaurant Manager | Lone Star BBQ, Austin, TX | Jun 2019 – Present
• Manage all aspects of a 200-seat BBQ restaurant with $3.5M in annual sales and a team of 50.
• Increased annual revenue by 18% year-over-year by introducing catering services and local partnerships.
• Reduced food cost from 32% to 28% through meticulous inventory tracking and waste reduction programs.
• Boosted staff retention by 25% by creating a positive work culture with clear paths for advancement.
Assistant Manager | Texan Grill, Dallas, TX | Jul 2015 – Jun 2019
• Supported the General Manager in daily operations, focusing on FOH service and staff performance.
• Implemented a weekly specials program that increased average check size by 12%.
• Managed social media channels, growing follower count by 300% and driving customer engagement.
Skills
• Management: P&L Management, Budgeting, Menu Engineering, Marketing, Team Building
• Technical: Square for Restaurants, QuickBooks, 7shifts, Buffer
• Soft Skills: Leadership, Communication, Problem-Solving, Community Relations
Education & Certifications
Certified Restaurant Manager (CRM) | The Restaurant Manager’s Institute | 2021
ServSafe Manager Certification | National Restaurant Association | Valid until 2027
4. Restaurant Manager Resume – Fine Dining
CHLOE DUBOIS
New York, NY 10011 | (111) 222-3333 | chloe.dubois@email.com | linkedin.com/in/chloedubois
Professional Summary
Accomplished Fine Dining Restaurant Manager with 12 years of experience in Michelin-starred and James Beard-recognized establishments. Expertise in cultivating unparalleled guest experiences, leading service excellence, and managing extensive wine programs. Instrumental in achieving a 5-star Forbes Travel Guide rating and increasing wine sales by 25%.
Work Experience
Restaurant Manager | L’Étoile, New York, NY | Sep 2018 – Present
• Directed all FOH operations for a 75-seat, 2-Michelin-star restaurant generating $8M in annual revenue.
• Developed and executed rigorous service training that was key to earning a 5-star Forbes rating.
• Grew the wine program’s revenue by 25% through staff education and curated cellar acquisitions.
• Maintained a labor cost of 26% while upholding the highest standards of service and guest care.
Maître d’Hôtel | The Veranda, New York, NY | Jan 2014 – Aug 2018
• Managed reservations and seating for an elite clientele, ensuring a flawless guest arrival experience.
• Trained front-of-house staff on etiquette, service steps, and VIP guest recognition.
• Cultivated relationships with regular patrons, leading to a 30% increase in repeat business.
Skills
• Management: Fine Dining Service Standards, P&L Acumen, Wine Program Management, Staff Sommelier Training, VIP Client Relations
• Technical: Tock, Resy, Compeat, Avero
• Certifications: WSET Level 3 Award in Wines, ServSafe Manager
Education
Bachelor of Arts in French Studies | Columbia University, New York, NY | 2013
5. Restaurant General Manager Resume Template
BRIAN O’SULLIVAN
Chicago, IL 60611 | (777) 888-9999 | brian.osullivan@email.com | linkedin.com/in/brianosullivan
Professional Summary
Strategic Restaurant General Manager with 15+ years of leadership experience and full P&L responsibility for high-revenue restaurant concepts. Expert in driving profitability, operational streamlining, and large-scale team leadership. Transformed an underperforming $5M location into a $6.5M top-performer by overhauling operations and improving profit margin by 8%.
Work Experience
Restaurant General Manager | The Chicago Chop House, Chicago, IL | Mar 2017 – Present
• Hold full P&L accountability for a flagship $6.5M steakhouse, consistently exceeding financial targets.
• Improved net profit margin from 12% to 20% within two years through comprehensive cost control strategies.
• Reduced combined food and labor costs by 7% while elevating product quality and service standards.
• Led a management team of 5 and a total staff of 80, fostering a culture of excellence and accountability.
Assistant General Manager | Windy City Grill, Chicago, IL | Nov 2012 – Mar 2017
• Supported the GM in all financial and operational duties for a $4M restaurant.
• Implemented a new inventory system using Compeat, reducing food waste by 15%.
• Managed vendor contracts and negotiations, saving the company over $50k annually.
Skills
• Management: Full P&L Responsibility, Strategic Planning, Budget Forecasting, Business Development, Vendor Negotiation, Large-Scale Team Leadership
• Technical: Compeat, Toast, Avero, Microsoft Excel (Advanced)
• Soft Skills: Financial Acumen, Strategic Thinking, Mentorship
Education
MBA, Concentration in Finance | DePaul University, Chicago, IL | 2012
6. Multi-Unit Restaurant Manager Resume
SOFIA PETROV
Los Angeles, CA 90028 | (246) 810-1212 | sofia.petrov@email.com | linkedin.com/in/sofiapetrov
Professional Summary
Results-oriented Multi-Unit Restaurant Manager with a proven history of driving growth and ensuring brand consistency across multiple locations. Adept at developing regional strategies, mentoring General Managers, and scaling operations. Increased total regional sales by 22% ($9M to $11M) across 5 locations in one fiscal year.
Work Experience
District Manager | Cali Fresh Eateries, Los Angeles, CA | Aug 2019 – Present
• Oversee operations, financial performance, and brand standards for 5 fast-casual locations with a combined annual revenue of $11M.
• Coached and developed 5 General Managers, leading to 3 internal promotions to higher-level roles.
• Implemented standardized operational procedures that improved labor efficiency by 10% across the district.
• Led the successful launch of 2 new locations, meeting budget and timeline goals.
General Manager | Cali Fresh Eateries, Santa Monica, CA | May 2016 – Aug 2019
• Managed the highest-volume location in the region, growing its sales by 30% over three years.
• Piloted a new mobile ordering system that was later adopted company-wide.
• Selected as “GM of the Year” in 2018 for outstanding performance in sales growth and team development.
Skills
• Management: Multi-Unit Operations, Regional P&L Management, New Store Openings, Brand Consistency, Leadership Development
• Technical: Olo, Punchh, Restaurant365, Tableau
• Soft Skills: Strategic Planning, Mentorship, Scalability
Education
Bachelor of Science in Business Administration | University of Southern California, Los Angeles, CA | 2016
7. Executive Chef to Restaurant Manager Transition Resume
MARCO ROSSI
Denver, CO 80202 | (303) 555-0101 | marco.rossi@email.com | linkedin.com/in/marcorossi
Professional Summary
Accomplished Executive Chef with 15 years of culinary and BOH management experience, now transitioning to a full Restaurant Manager role. Combines deep knowledge of food costing, kitchen operations, and menu development with newly acquired skills in FOH management and P&L oversight. Successfully maintained a 28% food cost while earning a “Best New Restaurant” award.
Work Experience
Executive Chef / Kitchen Manager | Alpine Table, Denver, CO | Jul 2016 – Present
• Managed all BOH operations, including a culinary team of 20, for a farm-to-table concept.
• Engineered seasonal menus that increased average check size by 15% and received critical acclaim.
• Maintained a consistent food cost of 28% through supplier negotiation and zero-waste initiatives.
• Collaborated with the GM on budget forecasting and P&L analysis, gaining FOH business acumen.
Sous Chef | The Urban Forage, Boulder, CO | Apr 2011 – Jul 2016
• Assisted the Executive Chef in menu creation, staff training, and quality control.
• Managed kitchen inventory and ordering, reducing spoilage by 20%.
Skills
• Management: BOH Operations, Menu Engineering, Food Costing, Inventory Control, Staff Training, P&L Analysis (in training), FOH Service Flow
• Technical: ChefTec, Toast POS, HotSchedules
• Culinary: Classic French Technique, Farm-to-Table Sourcing, Butchery
Education & Certifications
Associate in Occupational Studies in Culinary Arts | Culinary Institute of America, Hyde Park, NY | 2011
ServSafe Manager Certification | National Restaurant Association | Valid until 2029
8. FOH/BOH Restaurant Manager Resume Format
JESSICA KIM
Atlanta, GA 30303 | (404) 111-2222 | jessica.kim@email.com | linkedin.com/in/jessicakim
Professional Summary
Versatile Restaurant Manager with 9 years of experience and a comprehensive understanding of both FOH and BOH operations. Adept at bridging the gap between the kitchen and dining room to create a cohesive, efficient, and profitable restaurant. Proven ability to reduce combined food and labor costs by 6% while simultaneously improving guest satisfaction scores.
Work Experience
Restaurant Manager | The Peach & The Pig, Atlanta, GA | Feb 2019 – Present
• Manage daily operations for a 120-seat gastropub, overseeing a blended team of 40 FOH and BOH employees.
• Created a cross-training program between servers and line cooks that reduced communication errors by 40%.
• Lowered overall prime costs (food, beverage, labor) from 65% to 59% of revenue.
• Acted as the primary liaison between the Executive Chef and the FOH team to execute menu changes seamlessly.
Sous Chef | Southern Grille, Savannah, GA | Jan 2016 – Feb 2019
• Managed the hot line, expediting service, and ensuring food quality and consistency.
• Assisted with scheduling, inventory, and food costing for the BOH.
Skills
• Management: Full-Cycle Operations, FOH/BOH Integration, Prime Cost Management, Menu Development, Service Training, Kitchen Workflow
• Technical: Lightspeed Restaurant, MarketMan, 7shifts
• Soft Skills: Cross-Functional Communication, Problem-Solving, Team Unification
Education
Certificate in Restaurant Management | Cornell University eCornell | 2020
How to Write Each Section of Your Restaurant Manager Resume
Now that you’ve seen some complete restaurant manager resume sample documents, let’s break down how to write each section for maximum impact. A well-structured resume is easy for both recruiters and ATS software to read. This section provides tips and examples to perfect every part of your restaurant management resume.
Professional Summary Examples for Restaurant Managers
Your professional summary is a 3-4 line elevator pitch at the top of your resume. It should immediately grab the reader’s attention by highlighting your experience, key skills, and most impressive achievements. Avoid generic objectives; instead, focus on the value you bring. This is a critical place to include your primary keywords.
Entry-Level Restaurant Manager Summary:
Ambitious and customer-focused manager with 5+ years in the hospitality industry, transitioning from a lead supervisor role. Eager to apply skills in team training, shift management, and guest relations to drive success in a restaurant manager position. Proven ability to improve team performance and increase sales by 10% through effective coaching.
Experienced Casual Dining Manager Summary:
Results-driven Restaurant Manager with 8 years of experience leading high-volume casual dining teams. Expert in P&L management, cost control, and team development. Successfully increased annual revenue by 15% and cut labor costs by 4% through strategic scheduling and operational improvements.
Fine Dining Specialist Summary:
Distinguished Fine Dining Manager with over a decade of experience in Michelin-rated establishments. Dedicated to orchestrating impeccable service, managing sophisticated wine programs, and mentoring staff to uphold the highest standards. Instrumental in boosting guest satisfaction ratings by 20% and growing private event sales by 30%.
Multi-Unit General Manager Summary:
Strategic Restaurant General Manager with 15 years of progressive leadership, including 5 years in multi-unit oversight. A proven leader in scaling operations, driving regional profitability, and developing high-performing management teams. Grew district revenue by $3M while maintaining brand consistency across 7 locations.
BOH-to-GM Transition Summary:
Award-winning Executive Chef with 12 years of BOH leadership, seeking to leverage extensive knowledge of food costing, inventory management, and quality control in a Restaurant General Manager role. Strong financial acumen with a track record of maintaining a 29% food cost while enhancing menu quality. Eager to apply a holistic operational perspective to drive overall profitability.
Work Experience Bullet Points with Metrics
The work experience section is the core of your restaurant manager resume. Use action verbs and quantify your accomplishments whenever possible. Instead of just listing duties, show your impact. Use the STAR method (Situation, Task, Action, Result) to frame your bullet points.
Here are 20 powerful, achievement-focused bullet points you can adapt for your own restaurant manager cv:
- Reduced food cost from 34% to 28% through strategic inventory optimization and bulk supplier negotiations, saving $120k annually.
- Increased annual revenue by 22% (from $2.5M to $3.05M) through targeted menu engineering and implementing a server upselling training program.
- Improved labor cost efficiency from 32% to 27% by introducing predictive scheduling software while maintaining service quality scores.
- Achieved a 4.8/5.0 customer satisfaction rating across 1,200+ monthly reviews on Google and Yelp by implementing a proactive guest feedback system.
- Managed a $2.3M annual budget, consistently coming in 5% under budget and improving profit margins by 15% year-over-year.
- Decreased staff turnover by 30% in 12 months by creating a structured onboarding program and clear career progression paths.
- Negotiated with beverage vendors to secure exclusive pricing, lowering beverage costs by 8% and increasing bar profit margins by 5%.
- Launched and managed a new catering and private events program, generating an additional $250k in revenue in its first year.
- Streamlined BOH and FOH communication using tablets for order entry, cutting average ticket times by 3 minutes during peak service.
- Trained and developed 4 junior managers, 2 of whom were promoted to General Manager positions within the company.
- Successfully passed 10 consecutive health department inspections with an “A” grade by enforcing rigorous sanitation and food safety protocols.
- Oversaw a full dining room renovation, completing the project on time and 10% under its $150k budget.
- Grew social media engagement by 200% and online reservation bookings by 40% through targeted digital marketing campaigns.
- Implemented a waste-tracking system in the kitchen that reduced daily food waste by 18 pounds, saving an estimated $1,500 per month.
- Improved employee satisfaction scores by 25%, as measured by internal anonymous surveys, by fostering a positive and respectful work environment.
Skills Section for Restaurant Managers
Your skills section should be a quick, scannable list of your core competencies. Tailor this section to match the skills listed in the job description. Breaking it into categories makes it easier for recruiters to read and helps with ATS keyword matching.
- Technical Skills: POS Systems (Toast, Square, Aloha, Lightspeed), Scheduling Software (7shifts, HotSchedules), Inventory Management (MarketMan, ChefTec, Restaurant365), Reservation Platforms (Resy, OpenTable, Tock), Microsoft Office Suite (Excel, Word), G Suite.
- Management Skills: P&L Management, Budgeting & Forecasting, Labor Cost Control, Food Cost Analysis, Inventory Management, Vendor Negotiation, Staff Training & Development, Performance Management, Menu Engineering, Marketing & Promotions.
- Certifications: ServSafe Manager, ServSafe Food Handler, TIPS Certified, State-Specific Alcohol Service Certification, Certified Restaurant Manager (CRM).
- Soft Skills: Leadership, Communication, Customer Service, Conflict Resolution, Problem-Solving, Adaptability, Crisis Management, Team Building, Time Management, Attention to Detail.
Education and Certifications
This section validates your qualifications. List your highest degree first. Certifications are extremely important in the restaurant industry, especially food safety credentials. Make them prominent.
How to list your education:
Bachelor of Science in Hospitality Management | University of Central Florida, Orlando, FL | 2015
How to list certifications:
Emphasize your ServSafe Manager Certification, as it’s often a requirement. Include the issuing body and expiration date. Also, list any other relevant credentials like wine sommelier levels or state-specific permits. For more information on why this is crucial, check resources from the ServSafe program itself.
Key Achievements to Highlight
Consider adding a “Key Achievements” or “Career Highlights” section to your restaurant general manager resume if you have extensive experience. This can be a short, bulleted list of your most impressive accomplishments from across your career.
- Revenue Growth
- Cost Reduction (Labor, Food, Beverage)
- Profit Margin Improvement
- Customer Satisfaction Score Increases
- Team Development & Retention Rates
- Successful New Restaurant Openings
- Operational Efficiency Improvements
- Marketing Campaign Success
- Awards and Recognition (e.g., “Manager of the Year”)
- Health & Safety Compliance Records
- Technology Implementation Success
- Catering/Private Events Growth
- Inventory Waste Reduction
- Vendor Contract Savings
- Brand Standard Improvement
Restaurant Manager Resume ATS Optimization Tips
Most large restaurant groups use Applicant Tracking Systems (ATS) to screen resumes before a human ever sees them. To pass this initial filter, your restaurant manager resume must be optimized. This involves using the right keywords and formatting.
First, carefully read the restaurant manager job description and identify key skills and qualifications. Incorporate these exact keywords and phrases throughout your resume, especially in the summary, skills, and work experience sections. Use variations like “restaurant management resume,” “restaurant general manager,” and “assistant restaurant manager resume” where they fit naturally.
Second, keep your formatting simple. ATS can struggle with tables, columns, graphics, and unusual fonts. Stick to a clean, single-column layout. Use standard section headings like “Work Experience” and “Skills.” For more general tips on resume formatting, resources like Resume Genius can be very helpful. Finally, submit your resume as a .docx or .pdf file as specified in the application, though PDF is generally preferred for preserving formatting.
Restaurant Manager Cover Letter Template
A great resume needs a great cover letter. This is your chance to show some personality and connect your skills directly to the specific restaurant you’re applying to. Here’s a simple but effective template.
[Your Name]
[Your Phone Number] | [Your Email] | [Your LinkedIn Profile URL]
[Date]
[Hiring Manager Name] (If known, otherwise use title)
[Hiring Manager Title]
[Restaurant Name]
[Restaurant Address]
Dear [Mr./Ms./Mx. Last Name],
I am writing with great enthusiasm to apply for the Restaurant Manager position at [Restaurant Name] that I saw advertised on [Platform where you saw the ad]. As a long-time admirer of your [mention something specific, e.g., innovative farm-to-table concept or vibrant atmosphere], I am confident that my decade of experience in high-volume casual dining and my track record of improving profitability align perfectly with your needs.
In my previous role as Restaurant Manager at [Previous Restaurant], I was directly responsible for driving operational and financial success. I am particularly proud of increasing annual revenue by 18% through a combination of strategic menu engineering and a new server training program. Furthermore, I reduced food and labor costs by a combined 6% by implementing a new inventory system and optimizing staff schedules, directly improving the bottom line.
My leadership philosophy is centered on building a positive, motivated, and efficient team. I am adept at both FOH and BOH management and believe in a hands-on approach to training and development. I am eager to bring my skills in P&L management, customer service excellence, and team building to the talented team at [Restaurant Name].
Thank you for considering my application. My resume provides further detail on my accomplishments. I have also prepared for the next step by reviewing common restaurant manager interview questions. I am available for an interview at your earliest convenience and look forward to discussing how I can contribute to your continued success.
Sincerely,
[Your Name]
Common Restaurant Manager Resume Mistakes to Avoid
Even the most experienced managers can make simple mistakes on their resumes. Avoiding these common pitfalls will ensure your application gets the attention it deserves. Here are some key errors to watch out for on your restaurant manager resume.
- Using a Generic Objective: Replace outdated objective statements with a powerful, metric-driven Professional Summary.
- Lacking Quantifiable Achievements: Don’t just list duties. Use numbers, percentages, and dollar amounts to show your impact.
- Ignoring ATS Optimization: Failing to tailor your resume with keywords from the job description can get you filtered out.
- Poor Formatting: A cluttered, hard-to-read resume will be quickly discarded. Use white space, clear headings, and a professional font.
- Missing Key Certifications: Not listing your ServSafe Manager certification is a major red flag for employers.
- Typos and Grammatical Errors: Proofread multiple times. Errors suggest a lack of attention to detail.
- Including Irrelevant Experience: Keep your resume focused on your restaurant and hospitality career.
- Using “Responsible For”: Start your bullet points with strong action verbs (e.g., Managed, Increased, Reduced, Implemented).
- One-Size-Fits-All Approach: Customize your restaurant manager resume template for every single job you apply for.
Frequently Asked Questions About Restaurant Manager Resumes
What should a restaurant manager resume include?
A comprehensive restaurant manager resume should include five key sections: Contact Information, a Professional Summary, Work Experience, Skills, and Education & Certifications. The work experience section is most critical and should feature bullet points with quantifiable achievements (e.g., cost savings, revenue growth). It must demonstrate a strong command of the skills outlined in the restaurant manager job description, including P&L management, team leadership, and customer service.
How long should a restaurant manager resume be?
For most restaurant managers, a one-page resume is ideal. It forces you to be concise and highlight your most impressive accomplishments. If you are a senior-level professional, such as a multi-unit manager or a general manager with over 15 years of extensive, relevant experience, a two-page resume is acceptable. Never exceed two pages.
What are the best resume formats for restaurant managers?
The best restaurant manager resume format is the reverse-chronological format. This format lists your most recent job first and is preferred by recruiters because it clearly shows your career progression. A combination format can work for those transitioning careers (e.g., from Executive Chef), but the functional format (which focuses on skills over experience) should generally be avoided as it can be a red flag for hiring managers.
How do I write a restaurant manager resume with no experience?
To write an assistant restaurant manager resume with no direct management experience, focus on transferable skills from roles like shift supervisor, lead server, or bartender. Highlight leadership responsibilities, such as training new staff, handling cash-outs, managing opening/closing duties, and resolving customer complaints. Quantify your achievements in those roles (e.g., “Trained 10 new servers” or “Consistently exceeded sales goals by 15%”). For more guidance, explore our guide on how to become a restaurant manager.
What certifications should be on a restaurant manager resume?
The most important certification is the ServSafe Manager Certification, which is a non-negotiable for most employers. You should also include a ServSafe Food Handler permit, any state-specific alcohol service certifications (like TIPS), and other relevant credentials like a sommelier certification. Listing these prominently shows your commitment to safety, compliance, and professionalism. You can find more information directly from ServSafe.
How can I make my restaurant manager resume stand out?
To make your restaurant manager resume stand out, lead with quantifiable results. Use specific numbers to showcase your impact on revenue, costs, and customer satisfaction. Tailor your resume for each application using keywords from the job description. A powerful professional summary and a clean, easy-to-read format are also crucial for making a strong first impression. We have many other hospitality resume examples you can review for ideas.
What keywords should I use in a restaurant manager resume?
Your resume should be packed with industry-specific keywords to pass through ATS scans. Include terms like: P&L Management, Budgeting, Cost Control, Food Cost, Labor Cost, Inventory Management, Vendor Relations, Staff Training & Development, FOH/BOH Operations, POS Systems (name specific ones), ServSafe Certified, Customer Satisfaction, and Menu Engineering. The phrase “restaurant manager resume” and its variations are also important to include.
Should I include my salary expectations on my restaurant manager resume?
No, you should not include salary expectations on your resume. This information is best discussed during the interview process after you’ve demonstrated your value. However, you should be prepared by researching the market rate. The average restaurant general manager resume can command a salary of around $60,108, but this varies by location and restaurant type. Use our restaurant manager salary guide to get a better understanding.
How do I describe restaurant management achievements on a resume?
Describe your achievements using the STAR method (Situation, Task, Action, Result) and action verbs. Start with a verb, describe what you did, and end with the positive, quantifiable result. For example: “Implemented a new inventory management system (Action) to reduce food waste (Task), resulting in a 4% reduction in food cost and saving $5,000 per month (Result).”
What are the most important skills for a restaurant manager resume?
The most important skills combine business acumen with leadership ability. Key hard skills include P&L management, budget forecasting, and cost control. Essential soft skills are team leadership, customer service, communication, and problem-solving. A successful restaurant management resume demonstrates a strong balance of both. The National Restaurant Association provides excellent resources on the core competencies required for modern restaurant leaders.