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Sodexo Usa - Dining Room Manager Resume Example

Professional Summary
Multi-Manager/General Manager.
Talented ,Results Producing Managing professional with a proven record of accomplishments in planning and leading ,while maintaining the company's objectives and standards.
Expertise in developments of HAACP program ;superior customer relations skills.
Demonstrated successful methods of improving operating techniques Ensured proper implementation of new products,procedures and policies .
Solid leadership skills;able to build and guide top-performing management teams.
Customer /Client relations.
Maximize Sales profit 
Catering/Culinary Presentation.
Maintain quality control standards 
Team building and development 
Budget preparation/Administration
  • Solid background of restaurant environments
  • Able to work on a rotating shift
  • Excellent communication and interpersonal skills 
  • Time Management
  • Service Orientation
  • Administration and Management
  • Critical Thinking
  • Judgment and Decision Making
  • Monitoring and training 
  • Social Perceptiveness
  • Management of Personnel Resources
  • Personnel and Human Resources
  • Complex Problem Solving
  • Production and Processing
  • Management of Financial Resources
  • Operations Analysis
  • Sales and Marketing
  • Operation Monitoring
  • Operation and Control
  • Food Production
  • Troubleshooting 
Chef Manager/Dining Room Manager Aug 2014Current Sodexo Usa Hammond, LA
  • Manage the daily operations on independent resident's dining room at the Audubon Park Town Village 
  • Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
  • Investigate and resolve complaints regarding food quality, and service
  • Schedule staff hours and assign duties.
  • Establish standards for personnel performance and customer service.
  • Perform some food preparation or service tasks such as cooking, clearing tables, and serving food and drinks when necessary.
  • Plan menus and food utilization based on anticipated number of guests, nutritional value, palatability, popularity, and costs.
  • Review work procedures and operational problems to determine ways to improve service, performance, or safety.
  • Create specialty dishes and develop recipes to be used in dining facilities.
  • Establish and enforce nutritional standards for dining establishments based on accepted industry standards.
  • Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining facilities.
Franchise/Restaurant owner Nov 1996Jul 2014 [Company Name] [State]
  • In 1996 i acquired the right to franchise a unit with the Kettle Restaurant ,which grew to four in  a three years period 
  • The main goal of a franchisee is to maintain  quality standards set on a national level,preserving branding such as the Logo ,Colors,and the presentation of the final product. 
Restaurant Supervisor Nov 1992May 1996 [Company Name]
  • Oversaw twelve restaurants in Texas and Oklahoma 
  • Met Restaurant's Financial Objectives by analyzing variances and initiating corrective actions
  • Establishing and Monitoring Financial Controls
  • Implemented Strategies to increase Average Meal Checks
  • Identified and Tracked Changing Demands 
  • Controlled Food Suppliers preferred lists 
  • Reviewed Daily Reports and Bank Deposits 
  • Maintained Operations By Following Policies and Operating Procedures
  • Implemented Production,Quality and Patron Service Standards
Food Service Managers Sep 1984Oct 1992 [Company Name]
  • Manage unit
  • Led a Marketing Campaign to Solicit New Business and Succeeded by Meeting Set Goals Effectively
  • Interview ,Hire and Train personnel 
  • Trained and deployed Three Batches of Staff as Hosts,Cooks,and General Workers for the Restaurant's Regional Branches 
  • Staff and Schedule Functions for Employees
  • Greet guests, escort them to their seats, and present them with menus 
  • Ensure Provision of Service in terms of Order Accuracy and time management 
  • Ensure smooth coordination between the back-end and Front-end Activities
  • Manage Inventory and Stock Supplies
  • Manage customer Complaints and Queries
  • Count money and make bank deposits.
  • Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
  • Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
  • Maintain food and equipment inventories, and keep inventory records.
  • Schedule staff hours and assign duties.
  • Establish standards for personnel performance and customer service.
  • Perform some food preparation or service tasks such as cooking, clearing tables, and serving food and drinks when necessary.
  • Keep records required by government agencies regarding sanitation, and food subsidies when appropriate.
  • Order and purchase equipment and supplies.
  • Review work procedures and operational problems to determine ways to improve service, performance, or safety.
  • Assess staffing needs, and recruit staff using methods such as newspaper advertisements or attendance at job fairs.
Bachelor of Arts University Of Texas Austin , TX
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Resume Details

This is a real resume for a Dining Room Manager in Cordova, Tennessee with experience working for such companies as Sodexo Usa, Company Name. This is one of the hundreds of Dining Room Manager resumes available on our site for free. Use these resumes as templates to get help creating the best Dining Room Manager resume.

Previous Companies:

  • Sodexo Usa
  • Company Name

Previous Job Positions:

  • Chef Manager
  • Dining Room Manager
  • Franchisee
  • Restaurant Owner
  • Food Service Managers


  • University Of Texas

Level of Education:

  • Bachelor of Arts

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