Food Service Manager Resume Sample

Food Service Managers are responsible for supervising staff and running the restaurant. They need to ensure that food safety procedures are being followed, ensure adherence with health codes, train new employees, schedule shifts, oversee staff performance including hiring and terminations, order ingredients as needed, check equipment to prevent malfunctions, report accidents or injuries to the main office, and handle customer complaints. The top skills for this position are management experience, customer service, food preparation, make/break procedures, safety procedures, and employee training. This position requires a high school diploma or equivalent.

The Best Food Service Manager Resume Samples

These are some examples of accomplishments we have handpicked from real Food Service Manager resumes for your reference.

Food Service Manager

  • Direct the foodservice operation of fine dining assisted living community assist with Cooking when needed.
  • Confers and cooperates with management personnel in formulating administrative and operational policies and procedures.
  • Menu planning, training as well as review, expenditures, financial, and operations reports determining requirements for food services.
  • Approves requisitions for equipment, materials, and supplies within the operations department budget.
  • Attained annual sales of $1.5 million in one restaurant, while maintaining a 98% customer satisfaction rating.

Food Service Manager

  • Oversaw preparation of meals on a continuous basis, based on certain dietary restrictions for certain clients.
  • Made sure all staff was prepared and ready for daily kitchen tasks.
  • Made sure all kitchen equipment was working and performing properly.
  • Worked closely with program directors and other staff to make sure our clients were well taken care of.
  • Increased food and beverage sales to $2 million per year through menu revamp and staff training.

Food Service Manager

  • Direct the foodservice operation of fine dining assisted living community assist with Cooking when needed.
  • Confers and cooperates with management personnel in formulating administrative and operational policies and procedures.
  • Menu planning, training as well as review, expenditures, financial, and operations reports determining requirements for food services.
  • Approves requisitions for equipment, materials, and supplies within the operations department budget.
  • Increased guest satisfaction ratings to 99%, based on monthly surveys conducted by the corporate office; earned prestigious Aloha award for excellence in quality of food, service, and recognized the unit as one of the top three restaurants nationwide.

Food Service Manager

  • Oversaw the day-to-day operations at restaurants that served and prepared food and beverages.
  • Maintained required records, i.e. food production, inventory, income/expense, meal count, and personnel records.
  • Presided over food service employees, including cooks, food preparers, cashiers, and other staff.
  • Resolved safety concerns of key regional sales representatives; through staff training reduced server injury rates and increased productivity by 50%.
  • Positively interacted with 300+ people every day as the manager of a food service business.

Food Service Manager

  • Maintains product and service quality standards by conducting ongoing evaluations and investigating complaints. Recommends or initiates corrective action.
  • Recommends and maintains a proactive human resource function to ensure employee; motivation, training and development, wage/benefits administration, and compliance with established labor regulations.
  • Oversee and participate in the preparations and service of food and beverage items in adherence with company standards for preparation, presentation, service, safety and sanitation (meeting HACCP and OSHA guidelines), and portion control.
  • Developed and implemented various programs to increase sales and profits by promoting new items and expansion.
  • Worked with federal agencies, local boards, and corporate executives for many years.

Food Service Manager

  • Manage and monitor all aspects of the development of a nutritious daily menu and meal preparation for a 151 and 200-bed mental health shelter.
  • Prepare low-fat, salt-free, vegetarian, and soft meal options to meet the special dietary and medically prescribed needs of residents.
  • Ensure safe and sanitary handling of food and storage in accordance with NYS and NYC DOH regulations.
  • Responsible for general supervision of kitchen area, including overall cleanliness, maintenance of equipment, utensils, and supplies, and the ability to provide instruction to inexperienced trainees.
  • Received a letter of appreciation from the board of trustees of a museum for recognizing our efforts in promoting tourism.

Food Service Manager

  • Monitor and order supplies or food items and restock as necessary to maintain inventory.
  • Perform personnel activities such as supervising and training employees.
  • Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
  • Keep records required by government agencies regarding sanitation, and food subsidies when appropriate.
  • Served on over 20 industry committees in association with other businesses.

Food Service Manager

  • Ensure the food service department adheres to all sanitary and food safety regulations governing the handling, serving, and preparation of food.
  • Direct cleaning of kitchen and dining area to maintain sanitation standards and keep appropriate records.
  • Put customer service first ensuring residents and families receive the highest quality service.
  • Evaluate and review work performance of dietary personnel including, counsel/discipline staff according to regulation, personnel policy, and union law.
  • Efficiently supervised a team of 20 employees to earn over $1,000,000 annually in gross sales.

Food Service Manager

  • Reviewed environment and key business indicators to identify problems, concerns, and opportunities for improvement to provide coaching and direction to the store team to achieve operational goals.
  • Displayed a customer comes first attitude by training and holding partners accountable for delivering legendary customer service.
  • Demonstrated a calm demeanor during periods of high volume or unusual events and manages smooth transitions.
  • Managed new and old opening restaurants to ensure prompt quality service without incurring labor or supply cost overages.
  • Organized hundreds of events including party rentals, luncheons, dinners, banquets, celebrations, and charity fundraisers.

Food Service Manager

  • Regularly updated computer systems with new pricing and daily food specials.
  • Drafted and sent monthly invoices to clients for catering services rendered.
  • Continually monitored restaurant and took appropriate action to ensure food quality and service standards were consistently met.
  • Earned award for outstanding achievements as a meeting planner; recognized by management for supervising a team that executed food service operations during 67 events (with 50 or more persons attending) with no service errors and no corrective actions needed from the Food Service Director.
  • Wrote, managed, and analyzed foodservice facilities’ budgets; performed a financial analysis in accordance with government guidelines.

Food Service Manager

  • Monitored inventory and documented supply count to ensure new products were ordered in a timely manner.
  • Oversaw the preparation and service of every student meal in a school cafeteria dining facility.
  • Maintained cleanliness and sanitary conditions of all kitchen equipment, utensils, and food storage areas; adhering to Department of Health and Mental Hygiene Guidelines.
  • Created employee work schedules, reviewed timecards, computed hourly payroll, and managed personnel while evaluating their work.
  • Coordinated and supervised employees to maximize operational efficiency; managed time effectively.

Food Service Manager

  • Perform administrative duties: order office supplies, restocking office supplies, managing calendars, composing documents, and organizing offices for efficiency.
  • Planned and executed weekly special events and catering conferences with 20 – 1500 attendees.
  • Handled pre-event planning, including, development, show flow, event promotion, budget management & client relations.
  • Managed kitchen staff to achieve quality control standards in accordance with nutritional standards; ensure the safety of food products.
  • Managed store’s inventory levels in accordance with demand to maintain profitability while satisfying customer needs.

How to Become a Successful Food Service Manager?

While not always required, a degree in food service or hospitality will help you learn many of the necessary skills to start your career. Some culinary schools also offer programs that can help you get your career started with the right skills.

In addition to education, most restaurants will prefer you have experience in the culinary field. You can gain this by working as wait staff, or as a cook, or another food service job until you have the experience to be promoted to manager.

Once you have what a company requires, you will also typically be required to go through a training program that may involve either classroom study or working on the job, or a little of both.

Working to improve your business sense is one of the best ways to ensure that your restaurant succeeds. You will need to make sure all the proper supplies are being bought while ensuring the location is also profitable.

Keeping customers happy with people skills is also important, as happy customers are likely to return and spend more money at your location. By knowing good people skills, you will find it easier to keep people happy.

Wrap Up

In the restaurant business, a food service manager is the one who works to make sure that the facility is both profitable and enjoyable for the customers. They manage the hiring of new employee and the overall presentation of food, and help satisfy unhappy customers while ensuring that the restaurant stays profitable and doesn’t lose money.

Hope these samples gave you an idea of what your resume should look like and some tips on how to make sure that your resume stands out from the rest.

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