Sample Restaurant Manager Resume

Job Overview

Restaurant managers are responsible for optimizing and expediting the completion of daily operations in restaurants and other dining establishments where food and beverages are served. They also manage staff to ensure that consumers are thoroughly satisfied with their meals. Additionally, restaurant managers implement various business and marketing strategies to ensure that the company is profitable.

Educational/Certification Qualifications

In previous years, restaurant managers did not have to attain a degree in order to work within the field. In general, managers attained training while on the job. Today, however, the college degree is a preferred qualification for individuals who want to work as restaurant managers. Attaining formal training in a postsecondary school is another qualification that can make the individual a more marketable job candidate.


There are many degree programs available for individuals who wish to attain leadership positions within restaurants or other dining establishments. Both associate and bachelor’s degrees are available. Aspiring restaurant managers can also opt to earn a certificate. Yet another option is the master’s degree programs. This final path is ideal for individuals who are seeking a position at the corporate management level.

Job Outlook

Employment for restaurant managers is expected to grow at a rate of 5% from 2014 to 2024. This is about as fast as the national average for all vocations. Income growth and population growth are the factors expected to generate greater demand for purchasing (rather than preparing) food. People will continue purchasing takeout meals, having food delivered to the commercial or residential setting, or eating within the dining establishment. Because of increased demand from consumers, more catering services, cafeterias, and restaurants are expected to open. Many if not most of these dining establishments will need restaurant managers to oversee food service and preparation.

Job Earnings

The median annual income for restaurant managers in May of 2015 was $48,690. The lowest 10% brought in less than $28,780 while the highest 10% generated over $83,010. There are several key factors that can impact the annual salary that a restaurant manager brings home. Some of those factors include education, employer experience level and job location.

Additional Resources

Restaurant Manager Resume Example


Cocina Restaurant, Miami, FL (June 2010 – September 2016)
Restaurant Manager

  • Led overhaul of all aspects of business functioning in failing restaurant including hiring and training new kitchen staff and servers
  • Developed strategic plan including price changes, new promotional approaches, and new business image
  • Collaborated with new chef to create a new menu, new specials, and improved wine list
  • Initiated advertising campaign with emphasis on word-of-mouth and social media
  • Achieved measurable improvement in customer satisfaction and sales performance, resulting in a 97% customer satisfaction rate and a full house on Friday and Saturday nights
  • Ensured continuing success by monitoring consistency of delivery service and food quality.


Cocina Restaurant, Miami, FL (June 2004 – September 2009)
Restaurant Manager

  • Supervised and scheduled a staff of eight; reported to the Owner/Chef
  • Recruited, trained, managed and motivated staff, created and maintained personnel files, and submitted payroll
  • Implemented policies and procedures for business operations, ensuring high quality of customer service
  • Managed the restaurant’s social media pages
  • Monitored the Point of Sale system for discrepancies to ensure accuracy of profits
  • Communicated with back-of-house as it pertained to food, and ordered supplies for back and front-of-house, and coordinated restaurant’s maintenance.


Grin’s Restaurant, Miami, FL (June 2000 – May 2004)
Restaurant Manager

  • Recruited, trained, scheduled and disciplined staff of 40+ employees by communicating job expectancies and enforcing policies and procedures
  • Met restaurant financial objectives by estimating food costs, maximizing profitability and minimizing waste
  • Publicized restaurant by assigning promoters and encouraging local businesses to hold social events at the restaurant
  • Displayed competency and integrity in a fast-paced environment
  • Maintained a healthy and safe food service environment


Franklin Pierce University – Bacehlor of Science