Food Manager

Writing a great food manager resume is important because it is one of the first things a potential employer will see when they are considering you for a position. It is your opportunity to make a good first impression and sell yourself as the best candidate for the job.

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If you're looking for inspiration when it comes to drafting your own food manager resume, look no further than the samples below. These resumes will help you highlight your experience and qualifications in the most effective way possible, giving you the best chance of landing the food manager job you're after.

Resume samples

Rachele Bissey | (962) 730-7198 | Gaithersburg, MD


I have over 5 years of experience as a Food Manager. I am responsible for the food service operations in my facility, including menu planning, budgeting, and staff supervision. I have a proven track record of successful event management and customer satisfaction. I am passionate about food and providing excellent customer service.


Food Manager at Maryland Food Service Manager Certification, MDMay 2022 - Present

  • Cut food costs by 15% through improved inventory management and menu planning.
  • Reduced waste by 25% through effective portion control and storage techniques.
  • Trained 5 new chefs in company cooking methods and recipes.
  • Implemented a new safety program that reduced on-the-job accidents by 50%.
  • Negotiated with suppliers to get better prices on bulk orders of ingredients.
  • Created an employee incentive program that increased productivity by 10%.

Assistant Food Manager at ServSafe Food Handler Certification, MDSep 2017 - Mar 2022

  • Reduced food costs by 12% through effective menu planning and waste reduction initiatives.
  • Implemented a new inventory management system that increased accuracy and efficiency.
  • Trained and developed 4 new kitchen staff members, who are now key contributors to the team.
  • Led the kitchen during high-volume dinner service periods, ensuring quality standards were met.
  • Created weekly specials that generated an additional $500 in revenue per week.
  • Assisted the Executive Chef in developing innovative recipes which received positive feedback from customers.


Food Manager Diploma at University of Maryland, College ParkSep 2013 - May 2017

I've learned how to manage food safety, how to handle food, and how to cook food.


  • Food safety
  • Food storage
  • Food preparation
  • Cooking
  • Menu planning
  • Nutrition knowledge

Lovina Woodyatt | (770) 270-0539 | Fort Collins, CO


A food manager with over five years of experience in the industry. I have a strong background in both the front and back of house operations. My skills include menu development, cost control, kitchen management, and event planning. I am a motivated leader who is able to work well under pressure and thrive in a fast-paced environment. I am also proficient in Spanish which has been beneficial when working with our Hispanic clientele.


Food Manager at Safeway, COJun 2022 - Present

  • Streamlined food production by implementing new cooking methods which increased efficiency by 30%.
  • Cut costs by 20% through better inventory management and working with suppliers to find cheaper ingredients.
  • Improved customer satisfaction ratings from 75% to 85% after developing a training program for kitchen staff on proper cooking techniques and etiquette.
  • Negotiated a contract with local farm-to-table supplier that saved the company $5,000 per month while also supporting sustainable practices.
  • Won “Best New Restaurant” in citywide competition six months after opening doors, beating out established competitors.
  • Hired and trained an award-winning culinary team that has helped maintain high standards of quality control in the kitchen.

Assistant Food Manager at King Soopers, COAug 2017 - Apr 2022

  • Streamlined the food ordering process, resulting in a 10% reduction in costs.
  • Implemented a new inventory management system that increased accuracy by 15%.
  • Trained and developed a team of 5 cooks, leading to an overall increase in efficiency by 25%.
  • Created weekly menus that were both cost-effective and popular with customers.
  • Negotiated discounts with vendors, saving the restaurant $2,000 per month on average.
  • Maintained high standards of food safety and sanitation at all times.


Food Manager Diploma at Colorado State University, Fort Collins, COSep 2012 - May 2017

I have learned how to manage a food business, including food safety and handling, menu development, and budgeting.


  • Food safety
  • Food preparation
  • Menu planning
  • Cost control
  • Inventory management
  • Staff supervision