Resume of restaurant manager

Marital status: unmarried ethnic group: Han nationality

Household registration: Guangdong-Dongguan Age: 28

Current location: Dongguan, Guangdong Height: 170cm

Hope area: Guangdong-Dongguan

Desired position: Hotel/Hotel/Catering Tourism-Entertainment/Catering Manager

Education experience

September 2003 ~ July 2006 Hotel Management College of Guangdong Baiyun University

2000-09 ~ 2003-07 Computer Application Secondary School of Dongguan Tangxia Vocational and Technical School

Training experience

20 12-07 ~ 20 12-08 Guangdong province catering service food safety administrator training institution primary food safety professional knowledge examination >; \ Primary food safety laws and regulations exam Primary food administrator

Work experience: Up to now, I have worked in two companies for 3 years and 0 months.

* * Company (2010-10 ~ 2012-04)

Company nature: private enterprise industry category: accommodation and catering industry

Position: Store Manager Job Category: Hotel/Hotel Manager

Job description: personnel (organizing staff activities), training, ordering, purchasing, receiving goods, handling customer complaints.

Review and analyze daily business reports, review all kinds of record books, and master the overall application;

Evaluate the performance of subordinate managers, motivate employees' morale and continuously improve management efficiency;

Ensure that all facilities of the branch are in good condition and used correctly to prevent accidents.

Coordinate the relationship between operation department and other departments.

* * Company (June 20, 200710-09)

Company nature: private enterprise industry category: accommodation and catering industry

Position: Assistant Restaurant Manager Job Category: Floor Manager/Director

Job description: Responsible for the daily operation of the restaurant: on duty (checking the quality of goods, improving turnover, absorbing customers' opinions, cleaning, instrument maintenance, energy control, following up sales, handling emergencies-instrument failure, government department inspection) to ensure the normal operation of the restaurant; Order (daily, weekly and monthly inventory, control differences) to ensure the timely supply of goods; Scheduling (employee scheduling and manager scheduling) ensures the satisfaction of employees and managers; Training (new employee induction training, employee development plan, improving employee service quality, employee standardization) provides a fair and just development platform for every employee; Personnel (recruitment, employment, resignation, health certificate inspection, annual examination of business license, purchase of invoices, and organization of activities for each employee) ensure that employees are happy at work: service (providing customers with high-quality and affordable services and handling customer complaints) ensures that each customer gets 65,438+000% service and feels at home; Production (mixing vegetables, adding soup and rice) ensures the timely supply of products and the freshness and delicacy of products!

* * Company (May 2006 ~ April 2007)

Company nature: private enterprise industry category: tourism

Position: Job Category: Entertainment/Catering Manager

Job description: Decorate the banquet hall, provide quality service, assist other departments to operate and hold large-scale banquets.

Project experience

Dongguan Four Seasons Fragrant Catering Management Co., Ltd. (2012-04 ~ 2012-10)

Position: Store Manager

Project description: 1. Prepare to start business (purchase equipment, find suppliers, write company regulations).

2. Personnel department

3. Personnel training

Step 4: Clean

5, coordinate the operation of various departments

Description of responsibilities:

1. immediate supervisor: food and beverage director (food and beverage manager). If not, it will be directly responsible to the general manager or director (responsibilities will change accordingly).

2. The restaurant manager is responsible to the superior and plays a very important role in implementing the plans and steps of the superior and ensuring the normal operation of the restaurant. Therefore, managers should first cooperate closely with superiors and manage according to budgets and policies; Be able to hand over records and statements required by superiors; Make the supervisor's restaurant abide by various rules and regulations.

3. Be responsible for subordinate employees and provide safe and good working environment for employees on behalf of employees; The implementation of discipline should be fair and strict, and fairness and inertia should be maintained when solving employee problems, so as to establish prestige, provide employees with vocational training opportunities, and personally supervise the implementation of training.

4. Responsible for the guests: In order to achieve the business objectives of the enterprise, we must provide quality and quantity products and quality services for the guests, know how to consider the needs of the guests first, and solve the problems in the service in a timely and satisfactory manner.

5. Attend meetings organized by superior leaders on behalf of employees on time, hold a pre-shift meeting before the restaurant opens, assign tasks, and complete the work of uploading and distributing.

6. If there are too many subordinates, only be responsible for the shift scheduling and attendance of foreman and above, and supervise their work.

7, cooperate with the chef, ensure to provide quality food to the guests.

8. Control the operation of the restaurant to ensure the quality of service.

9. According to the characteristics of the restaurant, draw up the suggestions of the food festival in time, formulate the food festival scheme and the restaurant decoration design scheme and organize their implementation.

10, paying special attention to important guests and banquet guests; Handle guest complaints; Communicate with guests when necessary and get their feedback and suggestions.

1 1, responsible for restaurant personnel arrangement and assessment, according to the reward and punishment system.

12. Complete communication and cooperation with other departments.

13, do a good job in property management, and be aware of the category, quantity, quality, distribution and use of the property; Strict property requisition procedures; Educate all employees to care for tableware; Tableware that affects restaurant standards should be replaced in time.

14. The work of the planning department has maintained and improved the service level of the restaurant floor and food delivery, and the operation has been improved normally.

15, timely report the operation of the restaurant and all special circumstances (including guest complaints, etc. ) to the superior leadership, and held a monthly meeting in the restaurant.

Own situation

Self-evaluation: My work philosophy-to have a good work attitude and enthusiasm, regardless of the size of the work, we must complete it with a serious and responsible attitude. I like to have fun at work, I like myself at work, and I also like my job. Be good at handling customer complaints, improve customer satisfaction, communicate well with employees, understand their working mentality, have more than 2 years working experience in catering management, have a certain ability to withstand pressure, and can better complete various work indicators issued by superiors. I hope to be a member of your company and grow together with your company!

Hobbies: surfing the Internet, making friends, playing table tennis and basketball.

Award winning award

1, served as a student cadre in the department during the university.

In 2004, he was awarded the title of Party activist.

3. In 2004, he was awarded the title of Excellent Student of Management Department of Baiyun University.

4. In 2004, he was awarded the title of outstanding member of the Department of Management of Baiyun University.

In 2004, he was awarded the title of Excellent League Member of Baiyun College.

Relevant certificate

Guangdong Food Safety Administrator (***)20 12-09- 13

Skill expertise

Title:

Computer level: National Computer Rank Examination Level 1.