Restaurant Manager CV Example
For restaurant managers responsible for overseeing daily operations, staff management, and financial performance. Demonstrates your ability to drive covers, maintain quality standards, and build loyal teams.
Recommended template: BoldPro
Key Skills to Include
Quick Tips
- Include the restaurant type, covers per service, and team size to give employers a clear picture of your experience.
- Highlight financial achievements such as revenue growth, food cost reductions, or labour cost optimisation.
- Demonstrate your people management skills through staff retention rates, training programmes, or team development.
- Mention any experience with restaurant technology such as EPOS systems, reservation platforms, or delivery apps.
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Upgrade to ProHow to Write Your Restaurant Manager CV
A restaurant manager CV must demonstrate your ability to run a profitable, well-staffed, and guest-focused restaurant. Employers want to see strong commercial acumen alongside people management skills and a passion for hospitality. Whether you manage a casual dining chain, an independent bistro, or a fine-dining restaurant, your CV should show that you can drive revenue, control costs, and build a team that delivers exceptional dining experiences.
CV Structure
Use a reverse-chronological format with a compelling profile that states your seniority, restaurant types managed, and headline achievements. Each role should specify the restaurant type, covers, team size, and turnover. List key responsibilities followed by quantified achievements. Consider including a key achievements section near the top for maximum impact. Keep to two pages.
CV Format
Select a professional template that presents your experience clearly and concisely. Use consistent formatting, bullet points, and clear headings. Restaurant groups and recruitment agencies often use applicant tracking systems, so ensure your CV is formatted simply enough to be parsed correctly.
CV Profile Examples
General Manager
Commercially astute restaurant general manager with ten years of progressive hospitality experience, including five years managing high-street and fine-dining restaurants with turnovers of up to £2.2M. Skilled in driving revenue through menu innovation, team development, and exceptional guest experiences. Achieved a 15% year-on-year revenue increase at the most recent venue while reducing staff turnover from 65% to 30% through a restructured training and recognition programme.
Assistant Restaurant Manager
Hands-on and operationally focused assistant restaurant manager with six years of experience in casual dining and gastro-pub environments. Confident managing front-of-house teams of up to 20, handling financial reporting, and maintaining service standards during peak trading periods. Seeking a general manager role to take full ownership of restaurant performance and team leadership.
Multi-Site Restaurant Manager
Strategic restaurant manager with eight years of experience, including two years overseeing operations across three branded restaurant locations with a combined turnover of £4.8M. Experienced in standardising operational procedures, benchmarking performance metrics, and developing area-level training programmes. Thrives in fast-paced, target-driven environments where commercial results and guest satisfaction go hand in hand.
Write a compelling three-to-four sentence profile that states your management level, the types and sizes of restaurants managed, and your strongest commercial achievement. This should immediately convey your suitability for the role.
Key Skills for Your Restaurant Manager CV
Restaurant Operations
Managing day-to-day restaurant functions including service delivery, labour deployment, and premises maintenance.
Staff Management
Recruiting, training, scheduling, and developing restaurant teams to deliver consistent service standards.
Financial Reporting
Producing trading reports, managing P&L performance, and delivering revenue and cost targets.
Menu Engineering
Analysing menu item profitability and popularity to optimise pricing, placement, and seasonal changes.
Customer Experience
Creating and maintaining a dining environment that consistently exceeds guest expectations and encourages loyalty.
Health & Safety Compliance
Ensuring the restaurant meets all food hygiene, fire safety, and health and safety regulations.
Inventory Management
Controlling stock levels, conducting stocktakes, and reducing waste to maintain target food and beverage costs.
Licensing & Compliance
Managing premises licence conditions, responsible alcohol service, and regulatory compliance.
Marketing Initiatives
Developing and executing local marketing activities to drive footfall and increase brand awareness.
Work Experience Examples
For each role, provide the restaurant type, covers, team size, and turnover. Focus on P&L management, team leadership, guest experience, and compliance. Include quantified achievements such as revenue growth, cost reductions, staff turnover improvements, and mystery shopper scores.
Restaurant General Manager
The Botanist, Leeds
Managed all operations for a 180-cover bar and restaurant with an annual turnover of £2.1M and a team of 35 front-of-house and kitchen staff.
Responsibilities
- Oversaw daily restaurant operations including opening and closing procedures, service standards, and labour deployment.
- Managed the restaurant P&L, producing weekly trading reports and monthly management accounts for the area manager.
- Recruited, trained, and developed a team of 35, conducting quarterly performance reviews and managing disciplinary procedures.
- Engineered seasonal menu changes in collaboration with the head chef, balancing customer appeal with food cost targets.
- Ensured compliance with licensing laws, food hygiene regulations, and health and safety requirements across the premises.
Achievements
- Grew annual revenue by 15% through introduction of a weekend brunch menu and a mid-week cocktail promotion that increased footfall.
- Reduced staff turnover from 65% to 30% within eighteen months by implementing a structured onboarding programme and team incentive scheme.
- Achieved the brand's highest mystery shopper score in the Northern region for two consecutive quarters.
Assistant Restaurant Manager
Dishoom, Manchester
Supported the general manager in running a 200-cover Indian restaurant known for high-volume trading and exceptional guest experiences.
Responsibilities
- Managed front-of-house operations during service, overseeing a team of 18 servers, runners, and hosts.
- Handled guest complaints and service recovery situations, turning negative experiences into positive outcomes through empathy and prompt action.
- Conducted daily pre-shift briefings, communicating menu changes, reservation notes, and service priorities to the team.
- Managed stock ordering for beverages and front-of-house supplies, tracking waste and variances against budget.
Achievements
- Increased average spend per head by £3.50 through a team upselling initiative that focused on cocktail and dessert recommendations.
- Supported the training of 12 new team members during a new opening, all of whom passed their probation period within the first three months.
Education & Qualifications
List hospitality management degrees or diplomas first. Follow with professional qualifications such as the personal licence, food hygiene Level 3, or ILM leadership certificates. Include any brand-specific training programmes you have completed.
Level 3 Food Hygiene Certificate
Supervisory food safety qualification required for restaurant managers overseeing food handling operations.
Personal Licence (APLH)
Licence required for the authorisation and supervision of alcohol sales in licensed premises.
ILM Level 3 in Leadership and Management
Management qualification demonstrating team leadership, communication, and operational management skills.
Level 3 Award in Supervising Food Safety
Advanced food safety qualification for managers responsible for food safety management systems.
Frequently Asked Questions
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