HOW TO CREATE THE PERFECT RESTAURANT MANAGER CV THAT WILL BE SNAPPED UP BY EVERY RECRUITER!
Recruiters receive dozens of applications throughout the day, and if you want to be noticed you need to stand out by getting straight to the point of your skills and experience, one of which can be demonstrated by the organization of your CV.
Keep it simple and straight forward, use bullet points for lists and bold text for titles and dates. Keep it to 2 pages if possible, with more detail of your most recent position and less detail for older jobs.
Have a look at our format tips and information to include, we have given examples but you will have other relevant skills and don’t be afraid to use the occasional adjective to emphasize your ability, but remember you will need to back these up if you get to an interview! Adjectives such as ‘exceptional’, ‘profesional’, ‘confident’, ‘superior’, ‘successful’, ‘proven ability’ etc.
Don’t jazz up your CV too much with logos and images as recruiters just want to get straight to your information. If you decide to use a template keep it simple and get your profile and experience right at the top under your name and contact information.
Profile: 2 or 3 sentences.
Begin with a statement of your current position if already in management, or name it as the role you are looking for if not.
Example 1: An experienced Restaurant Manager with a history of success in back and front of house and kitchen operations in medium and large restaurants.
Example 2: Experienced in front and back of restaurant organization and supervision, now ready to move into a full management position.
Example 3: An experienced Manager with a background in food and beverage.
Next a concise list of your relevant skill set.
Example: Client focussed with strong team leadership skills; highly organized and a problem solver with good communication and exceptional understanding of food and beverage operations.
Experience / Career Summary: Begin with your most recent employment.
Dates on the left hand side then clear title of your position and the name of the restaurant/company.
Outline: Detail the size of restaurant, size of team and departments managed. If working with other management or higher management, detail.
Key Responsibilities: List your responsibilities, see examples below:
- Coordinate and facilitate the smooth running of the front of house and kitchen operations.
- Responsible for the opening and closing of the restaurant.
- Liaise with suppliers and kitchen, keep accounts and manage stock control.
- Manage the finances, including budgets, supplier payments, invoicing and payment of staff.
- Staff recruitment, apraisals and training, organizing staff rotas and holiday cover.
- Oversee menus, ensure possible alergens and dietry needs are labelled, such as gluten free or containg nuts.
- Ensure excellent standard of customer service at all times and deal with any complaints.
- Ensure complience with all health and safety regulations and legal requirements.
Key Achievements: Optional, but try to think of a couple of points you are proud of that might involve introducing changes to products or customer service that increased profits!
Education and Qualifications: Only include the most relevant and important, and any professional development courses and certificates.
Additional Information: Include any IT skills or relevant activities or achievements.
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