RESTAURANT MANAGER
A N N U A L S E L F - P E R F O R M A N C E R E V I E W
KEY ACCOMPLISHMENTS
Over the past year, my primary focus was optimizing our prime costs (Cost of Goods Sold +
Labor) while elevating our front-of-house guest experience. My most significant achievement
was reducing our overall prime costs from 63% to 58% in Q3 and Q4. I accomplished this by
renegotiating our primary produce vendor contracts, implementing stricter portion-control
training for the line cooks, and aggressively managing overtime hours during the slower mid-
week shifts.
Additionally, I successfully orchestrated the rollout of our new seasonal dinner menu and
expanded weekend brunch service. By conducting comprehensive pre-shift tasting and pairing
seminars, our waitstaff successfully increased our average check size by $4.50 per person,
driven heavily by an increase in premium appetizer and specialty cocktail attach rates. We also
maintained a 4.6-star average across Yelp and OpenTable, earning the "Diners' Choice" award
for our neighborhood.
CORE COMPETENCIES & STRENGTHS
Guest Relations & Service Recovery:
I treat the dining room floor as my primary office. I am
highly proactive in "touching tables" to ensure guest satisfaction before they receive the check.
When service disruptions occur, I excel at immediate, empathetic service recovery, turning
potentially negative reviews into loyal, repeat guests through active listening and appropriate
comp/void strategies.
Team Culture & FOH/BOH Synergy:
The hospitality industry is notorious for friction between
the Front-of-House (FOH) and Back-of-House (BOH). I pride myself on bridging that gap. By
implementing daily cross-departmental pre-shift meetings and ensuring the expediter station
operates with clear, respectful communication, I have drastically reduced kitchen ticket error
rates and improved overall staff retention by 15% year-over-year.
