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Resume example

Restaurant manager resume example

A directeur de restaurant runs the business side of a restaurant, from the dining room to the accounts. Before lunch you check bookings, brief the floor team on the menu and any large tables, and make sure the kitchen and dining room are ready.

During service you greet regulars, step in when a table is unhappy and keep the pace between kitchen and floor. Afterwards come the numbers: the day's takings, covers, average spend, staff costs. You recruit and schedule the teams, negotiate with suppliers and wine merchants, follow food and beverage cost with the chef, manage online reviews and booking platforms and make sure the restaurant complies with hygiene, alcohol licensing and fire safety rules. In a group, you report to an operations manager and apply the group's standards.

Resume example

[First name Last name]

Restaurant Manager (Directeur de restaurant) | P&L, Team Leadership, Guest Experience

[City] · [phone] · [email]

Profile

Restaurant manager with [x] years running independent and group restaurants. I am responsible for the P&L, a team of [x] in the kitchen and dining room, purchasing and compliance. I work closely with the chef on menu costing and with the owner on investment decisions.

Experience

Directeur de restaurant, [Restaurant], [City]

[month year] to present

  • Managed a [x]-seat restaurant and a team of [x] in the kitchen and dining room
  • Monitored food and beverage costs monthly with the chef and adjusted the menu pricing
  • Recruited and trained the floor team, setting up a training programme on wine and service
  • Improved online ratings by responding to every review and acting on recurring comments
  • Handled compliance with health inspections, alcohol licensing and fire safety checks

Resume headlines

  • Restaurant Manager (Directeur de restaurant) | P&L, Team Leadership, Guest Experience
  • Restaurant General Manager | Brasserie, High Volume, Multi-team Coordination
  • Restaurant Manager | Fine Dining, Wine Programme, Service Standards

Summaries for your profile

Entry level

Assistant restaurant manager with [x] years in a [x]-seat brasserie in [City] and a BTS Management en hôtellerie-restauration. I run services, manage the floor team and handle daily cash reporting; I am now ready to take on full responsibility for a restaurant.

Experienced

Restaurant manager with [x] years running independent and group restaurants. I am responsible for the P&L, a team of [x] in the kitchen and dining room, purchasing and compliance. I work closely with the chef on menu costing and with the owner on investment decisions.

Career change

Former retail store manager moving into hospitality. I bring experience in P&L, staff scheduling and customer service, and I completed the permis d'exploitation training required to run a licensed venue.

Tips

  • Describe the restaurant precisely: concept, number of seats, covers per day, opening hours.
  • Show your financial responsibilities: P&L, budget, costs, staff ratio.
  • Mention the size of the teams you managed, kitchen and floor.
  • Include the permis d'exploitation if you hold it; it is required for whoever runs a licensed venue.
  • Mention your languages if you work in a tourist area.

Mistakes to avoid

  • Describing only service tasks, which makes you look like a maître d'hôtel.
  • Not mentioning figures or financial responsibility at all.
  • Leaving out compliance: hygiene, licensing, fire safety.
  • Using vague titles like "manager" without stating the scope.

Working as a restaurant manager in France

Search for "directeur de restaurant", "gérant de restaurant" or "restaurant manager", which some groups use as is. The job is not regulated, but running a venue that serves alcohol requires a licence and the permis d'exploitation, a mandatory training for the licence holder. Food hygiene training and the food safety plan are compulsory, and restaurants are public venues subject to fire safety rules. Most employers apply the HCR collective agreement; managers usually have executive (cadre) status. Typical backgrounds are a BTS Management en hôtellerie-restauration, a bachelor or master from a hospitality school, or internal promotion from maître d'hôtel or assistant manager.

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Frequently asked questions

What is the difference between directeur and gérant de restaurant?

A gérant often runs a restaurant on behalf of an owner, sometimes with a legal mandate, and may be the licence holder. A directeur is usually an employee in charge of operations, especially in groups. Ads use both terms loosely, so read the job description to see the actual scope.

Should I mention my wine knowledge?

Yes, if the restaurant has a serious wine list. Wine sales strongly influence revenue, and the ability to train the team and work with wine merchants is valued. A short line about training or experience is enough.

Is a hospitality school degree necessary?

Not strictly. Many managers came up from the floor. Degrees from hospitality schools or a BTS help for group positions and international brands. Your track record running restaurants matters most.

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