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Restaurant Manager resume template

A clean single-column layout that puts covers per night, food cost and team size where owners look first. Written for managers moving between independent houses and restaurant groups.

See a complete restaurant manager resume written in this template — every bullet annotated, free to edit

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Built for

  • ✓GMs and restaurant managers with P&L numbers to show
  • ✓Assistant managers stepping up to their first GM role
  • ✓Shift leads applying to groups that screen through ATS portals

What you get

  • ✓Live on-page editing — click any text and type, paginated like the final PDF
  • ✓Selectable-text PDF export with clickable email and portfolio links
  • ✓AI import: upload your old resume PDF and land in this template, editable
  • ✓Scored 98/100 — interview-ready against the 30 published rules, measured by exporting this exact template. Certified: we only badge templates at 90 or above, a stricter bar than the 85 our checker calls interview-ready, so the design leaves headroom for your own content.
Marcus Thibodeaux
Restaurant Manager
marcus.thibodeaux@example.com·(555) 316-8842·Baton Rouge, LA·linkedin.com/in/marcusthibodeaux
Summary

Restaurant manager running a 62-seat Cajun-Creole house that books $2.1M a year with a 28-person front and back of house. Took food cost from 34% to 29% in twelve months, holds weekend labor at 27% of sales, and keeps hourly turnover at half the parish hospitality average. Runs a 180-seat restaurant doing $4.1 million a year, holds food cost at 29% and labour at 27%, and keeps a 4.7-star rating on 2,000 reviews with a team turnover half the industry average.

Experience
Restaurant Manager
Bayou Verde Kitchen · 2022 – Present
  • Run a 28-person front and back of house across 62 seats, two patios and a $2.1M annual operating budget
  • Cut food cost from 34% to 29% in one year by rebidding produce and protein vendors and tightening prep-sheet pars
  • Hold weekend labor at 27% of sales while the floor turns 240 covers a night through two seatings
  • Run a 180-seat restaurant with 42 staff and $4.1 million in annual sales; food cost held at 29% and labour at 27%
  • Maintain a 4.7-star rating across 2,000 Google and Yelp reviews with a same-day response to every complaint
  • Cut staff turnover to 45% against an 85% industry average with a training ladder and scheduling two weeks ahead
Assistant Restaurant Manager
Crescent & Vine Bistro · 2019 – 2022
  • Scheduled 18 servers and bartenders across split shifts and doubles, cutting overtime spend 22% inside six months
  • Led a full POS changeover covering 3,000 menu and modifier records with zero lost service days during the cutover
  • Raised the location's Google rating from 3.9 to 4.5 in a year by personally owning every guest recovery
  • Managed the floor and bar for a 120-seat bistro; grew Sunday brunch revenue 55% in two years
  • Ran the inventory and ordering system that cut waste 18%
Shift Supervisor
Pelican Diner Group · 2017 – 2019
  • Opened and closed a 90-cover diner solo, balancing three tills within $5 nightly across a two-year run
  • Trained 11 new servers on steps of service, allergy protocol and till discipline before peak season
  • Supervised 15 servers and cooks on 40-cover shifts across three diner locations
Education
A.A.S. Culinary Arts & Restaurant Management — Baton Rouge Community College2017
Skills
P&L ownership|Food and labor cost control|Vendor bids and negotiation|Health inspection readiness|Inventory and ordering|Health inspection readiness
Guest recovery|Floor and reservation management|Wine and cocktail menu training|Private events
Toast POS|7shifts scheduling|Weekly inventory counts|Daily sales reporting
Hiring and onboarding|Shift-lead development|Tip-pool administration
Certifications
ServSafe Manager
TIPS Certified
ServSafe Manager, renewed 2025

Frequently asked questions

Is CVLoom really free?

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Will my PDF have selectable text for ATS systems?

Yes. Exports are generated by a real browser engine, so the PDF has true selectable text, embedded fonts, and clickable links — the things resume parsers need.

Can I switch templates without retyping anything?

Yes — your content and the design are stored separately, so switching templates re-flows the same content instantly and losslessly. Try every one of them.

Should a restaurant manager resume include P&L numbers?

Yes — food cost, labor percentage and covers per night are exactly what owners screen for. Even ranges beat adjectives: 'cut food cost from 34% to 29%' outworks 'strong cost control'.

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