Resume template · Updated October 2026
Restaurant manager resume template
Short answer
Henrietta suits a restaurant manager: a conventional business page that prints the summary, then the restaurants you ran, then your hospitality education. The fictional sample is general manager of a 180-seat full-service restaurant who brought food cost down, kept inspections clean and built a private events business, after four years as assistant manager in a three-unit group. The page also covers food service managers in hospitals, schools and contract catering.
Download the restaurant manager sample
Kevin is a fictional restaurant general manager. Replace every detail with your own before you send it.
The files are made in your browser by Resumity's own exporters, from this sample. The builder opens it as your own resume: click any line to replace it. Free plan, no watermark.
Why Henrietta suits a restaurant manager resume
Henrietta prints summary, work experience, education and a three-column skills grid on a black-and-grey page. Owners and area directors read a restaurant manager resume like a business review (sales, prime cost, staffing, inspections), and this plain layout suits that reading. A hospitality degree, if you have one, lands right after the jobs.
Second choice: Leslie. Leslie also leads with experience but puts labelled skill rows before education; useful when a posting names a POS or scheduling system.
What goes in each section, in Henrietta's order
Henrietta prints its sections in a fixed order, the same in the PDF and the Word file. Here is that order for this sample, and what to put in each section.
- Professional Summary. Concept and size (seats, covers, annual sales), your title and years, and two results tied to money or guests. Name your food protection manager certificate here too, because certifications print near the end of the page.
- Work Experience. Sales and covers first, then cost control (food, beverage and labour as shares of sales, or prime cost), inspection results, guest scores and staffing (hires, turnover, managers trained). Owners hire a manager to protect both margin and reputation, and these lines show both.
- Education. A hospitality or culinary degree sits right after the jobs on this template. Without one, keep the section brief; a climb from server or cook to manager speaks for itself.
- Skills. The grid shows no labels, so put operating skills first (P&L, food and labour cost control, ordering, scheduling, food safety), then systems (POS, scheduling, inventory), then two people skills.
- Certifications. Write the certificate's exact name, such as ServSafe Food Protection Manager Certification, with the year. Add alcohol service training if your state or employer asks for it.
The sample resume as text
The same content as the files above, so you can copy a line or compare it with your own.
Kevin Alvarez
Restaurant General Manager, ServSafe Food Protection Manager
Nashville, TN | kevin.alvarez@example.com | (615) 555-0185 | linkedin.com/in/sample-kevin-alvarez
Restaurant general manager with nine years in full-service dining, now running a 180-seat restaurant with $4.2M in annual sales. Brought food cost from 32% to 28.5%, kept every health inspection free of critical violations and built a private events business. ServSafe Food Protection Manager certified.
Experience
General Manager, Cumberland Table and Tap, Nashville, TN (04/2022 to Present)
- Run a 180-seat restaurant and bar with $4.2M in annual sales, 3 managers and 55 staff, serving about 1,900 covers a week.
- Brought food cost from 32% to 28.5% of food sales in a year with weekly inventory, a recipe card for every plate and a new produce vendor.
- Hold labour near 29% of sales by scheduling to the sales forecast in 7shifts and cross-training hosts and bussers.
- No critical violations in any health inspection; added digital temperature logs and an allergen board for the line.
- Built a private events program for groups of 20 to 80 that brought in about $380,000 in 2025.
Assistant Manager, Riverbend Grill Group, Franklin, TN (03/2018 to 03/2022)
- Managed shifts across a three-restaurant casual dining group with combined sales of $9M.
- Hired and trained about 30 servers and cooks a year; front-of-house turnover fell from 90% to 60% after a structured training plan.
- Ran weekly ordering and inventory for the flagship location.
Education
BS, Hospitality Management, Harpeth Valley University (05/2017)
Certifications
- ServSafe Food Protection Manager Certification, National Restaurant Association (2024)
- ServSafe Alcohol, National Restaurant Association (2025)
Skills
P&L management, Food and labour cost control, Inventory and ordering, Scheduling to forecast, Food safety systems, Private events, Toast POS, 7shifts, Excel, Training and promoting staff, Handling guest complaints
How to make the sample yours
Use prime cost or its parts
Food cost, beverage cost and labour as shares of sales, or prime cost combined. Give the starting and ending figures and how long the change took.
Show inspections and food safety
Health inspection results, temperature logging you introduced, allergy procedures on the line. They prove you protect the permit as well as the margin.
Give guest evidence
Review ratings, survey scores, complaints resolved, a regulars program. Use whatever your restaurant actually measured.
Include people results
Staff hired and trained, turnover before and after, servers or cooks promoted to shift lead. A restaurant runs on a stable team, and owners know it.
Switch vocabulary for food service roles
Hospitals, schools and contract caterers talk about meals per day, tray accuracy, nutrition standards, cost per meal and regulatory audits. Replace covers and check averages with those.
Keywords to keep where they are true
Terms this kind of resume is usually searched for. Use the posting's exact wording, and only for work you have done.
- restaurant management
- P&L
- food cost
- labour cost
- prime cost
- inventory and ordering
- staff scheduling
- hiring and training
- health inspections
- food safety
- guest satisfaction
- POS systems
- private events
- ServSafe Manager
Mistakes to avoid
- "Managed day-to-day operations" with no seats, sales or cost figures.
- Cost percentages with no baseline or timeframe.
- Leaving the food safety certificate only at the bottom of the page.
- Naming staff or guests in examples; describe the situation instead.
How the sample PDF reads in text extractors
We exported this sample with Resumity's PDF exporter in Chrome on 2026-10-29 and read the file back with three open-source text extractors. This shows whether software that turns a PDF into text can recover it; it is not a test of any commercial applicant tracking system. How we test templates.
| Extractor | Name, email, phone | Headings | Bullets intact |
|---|---|---|---|
| pdf.js 4.10.38 | All found | 5 of 5 | 8 of 8 |
| pdftotext (Xpdf) 4.00 | All found | 5 of 5 | 8 of 8 |
| pypdf 6.13.0 | All found | 5 of 5 | 8 of 8 |
Frequently asked questions
Should a restaurant manager resume list ServSafe?
Yes, by its full name and year. ServSafe Food Protection Manager Certification is accredited by the ANSI National Accreditation Board under Conference for Food Protection standards. State and local regulators write their own food rules using the FDA Food Code as a model, so check which manager certificates your health department accepts.
How is a food service manager resume different from a restaurant manager resume?
Food service managers in hospitals, schools, universities and workplace cafeterias are judged on meals served, cost per meal, diet and allergy accuracy, audits and staff safety rather than covers and check averages. Keep the cost and team results and use the language of the setting you are applying to.
What numbers matter most to restaurant owners?
Sales and covers, food, beverage and labour cost as shares of sales, inspection results, guest ratings and staff turnover. Give a before and after for the two you moved most.
How do I show I can run a restaurant if I have only been an assistant manager?
List the parts you already own: ordering, scheduling, closing, cash, hiring, shifts as manager on duty. Weeks running the place while the general manager was away deserve a line of their own.
Should I include my early server or cook jobs?
Briefly. One line showing you came up through the floor or the kitchen helps staff and owners trust you; save the detail for the management jobs.
Will applicant tracking systems read this Henrietta PDF?
The sample PDF read back with its contact details, all 5 section headings and all 8 bullets intact in three open-source text extractors (pdf.js, pdftotext and pypdf). Commercial systems such as Workday, Greenhouse or Taleo were not tested, and each employer configures its own.
Guides and templates for this resume
Sources, checked 29 October 2026
We opened every page below on that date. Pay, rules and requirements change, so check the source before you rely on a detail.
- ServSafe (National Restaurant Association): ServSafe Manager (ServSafe Food Protection Manager Certification is accredited by the ANSI National Accreditation Board (ANAB) under Conference for Food Protection standards)
- U.S. Food and Drug Administration: FDA Food Code (a model code; local, state, tribal and federal regulators use it to develop or update their own retail food safety rules)
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