Choose from a wide range of CV templates and customize the design with a single click.
Use ATS-optimised CV and resume templates that pass applicant tracking systems. Our CV builder helps recruiters read, scan, and shortlist your CV faster.
Use professional field-tested resume templates that follow the exact CV rules employers look for.
Create CVUse professional field-tested resume templates that follow the exact CV rules employers look for.
A Restaurant Manager resume is evaluated through a revenue-risk lens.
Unlike server or cashier roles, restaurant management resumes are screened for operational ownership. Modern hospitality hiring systems assess:
•Revenue scale managed
• P&L exposure
• Labor cost control
• Food cost optimization
• Health inspection performance
• Staff turnover rates
• Multi-unit coordination
• POS and reporting system fluency
If your resume reads like a senior server with scheduling duties, it will not survive competitive screening.
This page explains how restaurant manager resumes are actually evaluated in 2026, where they fail, and how to structure one that signals executive-level operational control.
Restaurant groups do not hire “people managers.”
They hire financial operators.
The first thing recruiters and regional directors scan for:
•Annual revenue volume
• Average monthly sales
• EBITDA or profit impact
• Labor percentage management
• Food cost percentage control
Weak:
Oversaw restaurant operations and ensured customer satisfaction.
Strong:
Managed $4.8M annual revenue full-service restaurant with consistent 18% EBITDA margin and 2.5% year-over-year food cost reduction.
Without financial context, your resume lacks authority.
Large restaurant groups use ATS filters tied to:
•Revenue tier (under $2M vs $5M+ units)
• Full-service vs quick-service
• Bar program management
• Alcohol license accountability
• Health department audit scores
• POS system analytics
Common systems that improve matching:
•Toast POS
• Aloha POS
• Micros
• Oracle Hospitality
• OpenTable
• 7shifts labor management
Stating “managed scheduling” is not enough.
You must specify which systems and what metrics you controlled.
Hiring managers evaluate:
•Labor cost as percentage of sales
• Overtime reduction strategies
• Seasonal staffing calibration
• Turnover reduction
Example:
Reduced labor cost from 34% to 29% within 9 months through demand-based scheduling and cross-training initiatives.
That signals operational maturity.
Food cost is a silent elimination factor.
High-performing resumes show:
•Vendor negotiation
• Waste reduction programs
• Inventory cycle accuracy
• Shrink reduction metrics
Example:
Decreased food waste by 12% through revised ordering cadence and line-level inventory tracking.
Revenue impact separates managers from administrators.
Include:
Example:
Increased same-store sales by 14% year-over-year through targeted promotional strategy and bar program expansion.
Most resumes fail because they:
•Focus on “team leadership” without numbers
• Omit revenue scale
• Ignore P&L responsibility
• Lack cost control metrics
• Do not mention compliance performance
• Present restaurant management as glorified shift supervision
Restaurant management is financial leadership under operational constraints.
When reviewing resumes, district managers silently assess:
•Health inspection history
• Alcohol compliance violations
• OSHA or safety issues
• Employee turnover spikes
• Guest complaint escalation patterns
Include:
•“Maintained 100% health inspection compliance across 4 consecutive audits”
• “Zero liquor license violations”
• “Reduced turnover from 62% to 38% annually”
These lower perceived operational risk.
Below is a top-tier, executive-caliber Restaurant Manager resume aligned with multi-million-dollar operations.
Dallas, TX
christopher.mitchell@email.com
(214) 555-0129
Revenue-driven Restaurant Manager with 12+ years of experience leading full-service and upscale dining operations generating $5M+ annually. Proven expertise in P&L management, labor optimization, vendor negotiations, and multi-department leadership. Consistently improves EBITDA margins while maintaining high guest satisfaction and zero compliance violations.
•P&L Ownership
• Labor Cost Optimization
• Food & Beverage Cost Control
• Toast & Aloha POS Analytics
• Vendor Negotiation
• Health & Safety Compliance
• Same-Store Sales Growth
• Multi-Unit Coordination
• Staff Retention Strategy
Upscale Full-Service Restaurant | Dallas, TX
2019 – Present
•Directed $5.2M annual revenue operation with 17% sustained EBITDA margin
• Reduced labor cost from 33% to 28% within first year
• Improved food cost efficiency by 3.1% through vendor renegotiation and inventory discipline
• Increased bar program revenue by 22% through premium menu redesign
• Maintained 100% health inspection compliance over 4 consecutive audits
• Reduced staff turnover from 58% to 34% within 18 months
• Led 65+ team members including servers, kitchen staff, and shift supervisors
High-Volume Casual Dining Chain | Dallas, TX
2014 – 2019
•Managed $3.6M annual unit revenue
• Implemented labor forecasting tools reducing overtime expense by 19%
• Oversaw daily cash reconciliation exceeding $25,000 per shift
• Coordinated private events generating additional $420K annual revenue
•Toast POS
• Aloha POS
• Micros
• Oracle Hospitality
• 7shifts
• OpenTable
Bachelor of Business Administration
Texas State University
To elevate beyond single-unit management, resumes must demonstrate:
•Multi-location oversight
• Cross-unit profitability comparison
• District-level collaboration
• Strategic planning participation
• New store opening leadership
Without strategic exposure, upward mobility stalls.
Modern hiring now prioritizes:
•Data literacy
• Forecasting accuracy
• Digital ordering integration
• Delivery platform margin management
• Retention-driven leadership
Managers who demonstrate adaptability to off-premise revenue channels outperform traditional dine-in operators.
Upload CV
Import from Linkedin
