Like the some of the other resume writing examples in this section, this Hospitality Manager resume uses a popular chronological resume format and highlights a variety of responsibilities in a way that is clear and easy-to-read.
Use the free downloadable resume template provided below for a better look at the clean format, style or to get this resume in a free downloadable resume template.
Special Features of this Resume
There are a few things that work especially well in the resume writing examples here that you can translate to a variety of industries:
- First, the simple, clean format makes it easy to see the value that this person has provided in past positions.
- The bullet points in this resume use quantitative data both to frame the scope of the position and to provide details about specific accomplishments.
- The Accomplishments section after each position uses business metrics show that this person is aware of their role in the success of the overall company.
You’ll find other resume ideas to steal below and in the resume writing examples listed at the end of this section.
Anytown, ST, 12345
More than 12 years management experience in a fast-paced, high volume restaurant environment. Consistent track record of increasing sales and guest counts. Experienced in controlling costs, booking entertainment and growing repeat business with corporate clientele.
2007 to Present
Hospitality Manager, Club Name; City, ST
Accountable for overall management and day-to-day operations of hotel-based restaurant and bar grossing $50,000 monthly.
- Increased guest satisfaction year over year to highest level in company history.
- Negotiated purchase agreements with suppliers, controlled pour costs, managed inventory and purchased all liquor.
- Booked live music and entertainment; actively promote musical acts.
- Supervised 31 employees, including security staff.
- Book Accounted for daily receipts, prepared bank deposits and administered payables.
Doubled gross revenues in a two-year period. Redefined club concept to successfully appeal to local community as well as hotel guests.
General Manager, Restaurant Name; City, ST
Managed popular restaurant seating 95 in restaurant, 25 in bar and grossing $70,000 monthly.
- Hired, discharged, scheduled and supervised bartenders and wait staff.
- Estimated food, liquor, wine and other beverage consumption to anticipate amount to be purchased and requisitioned.
- Scheduled parties and reservations, greeted and escorted guests to their seats. Resolved customer complaints as needed.
- Monitored budget, payroll records and reviewed financial transactions to ensure expenditures were authorized and budgeted.
Improved food revenues in lounge from virtually zero to $3,000 per week through staff training.
Bartender, Hotel Name; City, ST
Served lounge seating 100 plus 7 wait staff serving adjacent restaurant.
- Developed rapport with customers, fostering an upbeat atmosphere and resulting in repeat business.
- Increased overall revenue by suggesting complimentary food items.
- Reduced pour costs through negotiation with suppliers.
B.S. Marketing, California State University (2002); City, ST
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