Implemented cost control measures that resulted in #1 ratings in competition with all other locations. Restructured and scheduled 65 hourly employees and six salaried staff members. Dedicated to continuous quality control, diligently following policy and standard operating procedures that enhanced food safety and customer satisfaction. Include the Skills section after experience. Promoted in 10 months to Senior Director of Food & Beverage responsible for all food and beverage operations for 3 clubs. HOLLYWOOD HEIGHTS HOTEL Director ,Food and Beverage | 2005 N. Highland Ave. Hollywood. Coached, motivated, and held staff accountable for all company standards and policies including customer Assembled weekly schedule for outside service staff. Handled all guest relations, supervision of FOH staff and staffing levels. Scheduled and trained service staff personnel. Installed Chef Tec, an inventory management program to further monitor inventory levels. Below you'll find our how-to section that will guide you through each section of a Food And Beverage Manager resume. Achieved the most profitable In-Room Dining month in company history yielding more than [ ] in revenue. Department meeting being held monthly. Reduced a budgeted loss of $188K to $107K in 2015 by managing payroll, over-time and expenses. Reduced department labor costs by 5% through adjusted work schedules based on forecasts sales volume. Developed external and internal marketing and promotion programs that increased food/beverage sales while at the same time reducing cost. Experienced in managing entire food and beverage operations. Served on the Executive Committee and assisted the Controller in the budgeting process and tracking of Profit and Loss. Coordinated all food and beverage orders required for an event. Designed menus and set pricing for all food and drink menu items. Managed the restaurant, bar and room service staff of fifteen people. Raised guest service ratings, boosting overall service score by 10% and increasing quality of food by 5%. Tripled food and beverage revenue by adding two restaurants and expanding the banquet, meeting and catering facilities. Assisted restaurant chef with menu planning and costing to meat budget expectations. You manage food costs, create unique menus for special events, manage staff members, and handle office administration. Implemented and managed all Marriott programs to ensure compliance with SOPs. Worked with building accountant to make sure food and beverage department is on budget for the month and year. Skilled and experienced at innovative and cost effective menu development and standardization (to include wine lists). Maintained budget that was set forth for the food & beverage department, and managed the food & beverage staff. Managed 25+ employees at 3 food venues; scheduling; food ordering;supervision of daily restaurant operations. Created a dessert menu that increased food and beverage revenue by 3 percent. Conduct surveys to identify customer requirements an… Organizational Skills: Food and beverage managers are well versed in appropriately delegating and managing food service projects. Managed all operational departments for a major Social Country Club with food and beverage sales in excess of $4 mil. What Are Restaurant and Food Service Skills? Created a fun and enjoyable environment for team members and guests without compromising ethical company standards. Hired, trained and supervised 30-40 people in the Catering Department, Food and Beverage outlets, Bar and Banquet Department. space, restaurant, room service, bar, concierge lounge and Starbucks. Created updated menu items with culinary team for launch in December, Developed and implemented a tracking program allowing access to real time food, liquor and payroll costs. Ensured the execution of all food service programs including ordering, product handling, and store appearance. Managed associates, food and beverage product and outlet operations and development. Directed a staff of up to twenty (20) employees responsible for food preparation and service delivery. Enhanced product knowledge, improved customer service, and increased flexibility of more than 50 employees by initiating cross-training programs. Maintained labor costs in line with hotel occupancy rates by implementing short-term employment contracts during peak season. Implemented cross-training programs to improve efficiency of service. Re-established restaurant and room service to Four Diamond rating by AAA. Improved customer service and satisfaction by strengthening consistency in every aspect of the restaurant. Promoted to a position responsible for all front and back of house operations, food and labor costs. Increased sales 36% over two years and profit by 11% while simultaneously improving product quality and customer service. Scheduled staff ensuring payroll and productivity levels met an allocated budget. This requires significant logistic skills and strong management skills. Highly efficient and customer-oriented Food And Beverage Manager with 8 years experience in food and hospitality environments. Maintained food, liquor and wine inventories, pricing of product, cost control, and analysis of sales and budgets. Managed the museum restaurant and banquet functions. Managed high volume operations for TVC Cafe, Executive Dining Room and all catering services for CBS. Opened and created high volume, top producing Banquet Department from its inception. Created and implemented a spreadsheet-based beverage inventory and tracking system. Certified Microsoft OEM Systems Builder, Microsoft Registered Partner. Provided Superior Guest Service and focused on solutions to all guest's issues. Monitored budget and payroll records and reviewed financial transactions. Created Chef & Service Director STAR Training Programs plus Catering & Service STAR Programs. Trained in Fine Dining, Banquets, Beverage, Room Service, Quick Service & High Volume Restaurants. Directed five food and beverage outlets with 125 employees including the Executive Chef and Culinary staff. Managed a high volume restaurant & improved all controllable costs thereby maximizing financial performance. Collaborated with Engineering/Maintenance and Housekeeping departments to provide a positive guest experience. Assistant Food and Beverage Manager Resume. Managed daily operations of facility and employees. Ensured proper cleanliness was maintained in all areas of the meeting spaces, lounge, restaurant and kitchen/breakfast room. Reduced employee labor by 22% while continuing to offer a high level of guest service. Maintained and achieved a fine balance between food and beverage sales, labor costs and profit margin. Selected vendors, negotiated terms, and implemented vendor quality standards. Controlled daily cafe sales and banquet operations. Maintained food quality & service standards; Engaged with guest to enhance their experience and create loyal customers. Developed a wine list receiving restaurant of the year award in 2009 by the Washington Wine Commission. Managed transitional procedures to an outside company with leased food and beverage operations. Directed menu development, purchasing, and inventory management tasks. Designed upscale beverage program for Banquets increasing beverage revenue by 50%. Implemented cost controls on food and beverage inventories by minimizing menu items, par levels and pricing contracts. Reduced inventory stockpiles and waste through development of inventory management processes and monitoring of timing/metrics. Ordered supplies, created marketing material, handled catering orders, hospitality events, and VIP amenities. Prepared monthly and annual budgets reporting results to owners and investors regularly. Attended management training programs though Hilton. Directed overall F&B operations at a 550 room, full service, family hotel and tourist resort. Negotiated with vendors, controlled inventories, and ensured exceptional customer service. Increased service scores in all areas and met financial goals every year. Recruited, hired, supervised, scheduled and motivated service staff and chefs. Managed concessions, catering and special events for busy venue visited by over 1 million people a year. Safeguarded operational site management for two dining facilities on all matters pertaining to the Army Food Service Program. Achieved 1st Green rating, 94%, on Marriott QA at this hotel. Created and developed new menu items for the center and implemented recipe standards for existing items. Created over 230 new and trendy menu items and two additional services. Worked to enhance restaurant sequence of service and implemented a rotating restaurant wine list. Established and administered annual budget, exceeded company standards in food cost percentage, liquor cost, total expenses. Required to forecast all revenues and labor expenses for all food and beverage outlets on a weekly basis. Managed $7 million food & beverage operations and guided the department managers for banquets, culinary, and outlets. Surpassed budgeted 2013 F&B Revenues by 14.5% and lowered Front of House payroll expense by 4.5%. Director, Food & Beverage Resume Examples & Samples Manage operations, including but not limited to all Food and Beverage operations Special responsibilities include utilizing innovative and creative … Implemented a complete set of operational and cost control systems to efficiently manage the F&B department. Managed eight departments, supervising all department heads. Food and beverage managers need to have excellent organization skills and a talent for managing a team, as well as the following abilities: Business aptitude – food and beverage managers need to … Filter by location to see Food and Beverage Director salaries in your area. Demonstrated ability to motivate staff to maximize productivity and ensured company policies by providing safety and maintaining employees' integrity. Developed and organized training and certification programs for food and beverage staff. Refreshed wine list with over 150 wines along with involved purveyors on staff trainings. Established inventory guidelines and maintained liquor cost percentages to meet company standards. Identified improvement efforts for kitchen & staff including cleanliness standards, attendance & performance reviews. Assigned and delegated responsibility and authority for the operation of the various food and beverage departments. Assisted Management in the transition from the Hawaiian Regent Hotel to the Marriott chain. Delivered excellent guest service in Fortune 100 Company while serving a diverse guest base in a high capacity location. Managed Beverage Department at Evergreen Conference Center Resort. Director of Food and Beverage Serving up a 5* experience We have an exciting opportunity for a Director of Food and Beverage to join our team ahead of the Cameron House hotel reopening in 2020. Worked as host and liaison for many VIP and marketing functions. Effectively handled customer complaints. Achieved and maintained AAA 5 Diamond award - The Oakroom. Analyzed food and beverage sales data in order to discern sales trends for future budget adjustments. Overhauled bar operations with new Micros P.O.S. Supervised a staff of 40 employees, operating five F & B outlets and 20,000 square feet of private party space. Catalyzed the success of food and beverage operations within Four-Diamond hotel with 421 rooms and 18,000 square feet of meeting space. Raised guest service scores in Food and Beverage in the first month of employment from 45% to 80%. Created a tracking system and inventory for food and beverage orders and deliveries. Forward thinking multi-tasker able to analyze situations and costs … Managed front office staff of 40 associates, including Bell stand, PBX and Concierge at this 380-room full service hotel. Appointed to corporate steering committee for standardized catering program, product development procedures, and computer based Inventory management systems. Planned training programs, tailored to department manager strengths and weaknesses for increased efficiency. Developed cross-training opportunities for all food and beverage staff. Below we've compiled a list of the most important skills for a Food And Beverage Manager. Reorganized MICROS system for more efficient operation. Handled customer problem identification, prevention, and resolution assuring a high degree of cost-efficient customer service. Maximized food and beverage revenue through strategic promotions, cost control measures, budgeting opportunities and inventory management. Conducted the hiring process and performance reviews for entire Food and Beverage Staff. Implemented cost control systems effectively monitoring food, labor and other expenses on a daily basis. Managed daily operations of a fine dining restaurant, two meeting spaces, deli, snack shop, and three bars. Implemented intensive Management Training for Department heads, captains and supervisors as well. Operated beverage program for the largest volume beverage sales. Created new sales techniques and ideas for food and beverage sales. Promoted excellent customer service and quality staffing through extensive front line management skills training. Implemented nationwide in-room dining, bar and lounge menus. Communication Skills. Trained beverage, kitchen and service staff for 'themed' restaurant operations. Maintained quality food preparations, opened and closed restaurant, including preparing end of day reports. Managed food and beverage outlets including Diamond Lounge the VIP lounge for all high-end guests. Designed Beverage, In-Room Dining programs reflecting Five-Star restaurant service standards. Coordinated FOH and BOH ensuring efficient operations, in accordance with company standards. Assumed charting responsibility for the nursing facility and collaborated with dieticians on menu planning. Coordinated with regional environmental management to develop and promote sustainable cuisine, composting and energy efficient production practices at Zion Lodge. Managed FOH and BOH operations while maintaining state regulated health standards. Certified trainer for food and beverage staff. Prepared financial statements, budgeting, staffing and banquet arrangements while providing offered superior customer service. Completed daily payroll/supply ordering using automated system. Moved throughout facility and common areas to visually monitor and took corrective action to ensure quality and service standards are met. Achieved notable profitability of restaurant and catering service by providing quality food, service, and guest satisfaction. Attended to guest needs in the bar, dining, banquet, and in-room dining areas. Maintained a neat, well groomed appearanceincluding impeccable personal hygiene, hair restraint and minimal jewelry thatmet company standards. employed Oversee the daily operations of BOH and FOH. Assumed responsibility for entire operations including catering managers and food and beverage department. Prepared the annual budget, scheduling, inventory, ordering for the food & beverage operations. Managed food and beverage operations within a full service Hotel; generating over 3 million dollars in annual revenue. Conferred with direct reports and culinarian (dotted-line report) on product development. Developed food, wine and cocktail menus for Nines American Bistro, Aftermath Bar … Supervised all food Top Food And Beverage Manager Skills 1. Served on pre-opening team/task force for opening of 5 Marriott Hotels. Completed Budgets and paper work for accounting Directed and executed monthly forecasting, annual budget and F&B marketing and public relations strategy. Trained ownership and staff in the use of the Micros POS. Fulfilled a critical role ensuring the success of food and beverage operations for this four-star premier resort hotel. Calculated expense reports for food and beverage department including purchasing and revenue tracking. Managed scheduling process for 60 staff members over three meal periods within union policies. Recruited and trained banquet management and FOH team, improving guest service. Improved overall service in the dining room and at the beach and pool by working hands-on with the service staff. Integrated Marriott systems and processes into the Renaissance and Stouffers infrastructure. Communicate with Director of Food and Beverage, Director of Restaurants, Resident Manager, General Manager, etc. Developed a system tracking process for the F&B department that includes food costs, labor costs and liquor costs. Increased sales/decreased labor costs by developing layouts that are more associate friendly and allow improved productivity in Mad46 roof top lounge. Directed Five Food & Beverage outlets, increased yearly operation Revenue while reducing cost of sales. Experienced with staffing training and motivating a staff of over 40+ associates and managers in all food and beverage outlets. Ensured that established levels of quality and guest services were maintained. Developed a new beverage program introducing new products to build member interest. Developed proficiency in Micros system for sales and balancing register. Managed all food and beverage outlets (Starbucks, Concord Restaurant, Sheraton Banquet Hall). Directed daily operations of a Five Star, Five Diamond Food and Beverage Department consisting of 12 outlets and 600 employees. Directed efforts to increase Guest service in outlets and banquets. Responded to any customer complaints concerning food and service. Accomplished primary goal of re-establishing member confidence in the club through staff training and menu re-design. Participated in menu planning, pricing, and creation. Provided outstanding customer service and leadership skills to maximize profits and guide staff effectively. Instituted training programs, implemented a peer-driven recognition program. Boosted morale and employee retention by implementing new procedures, standardizing customer service policies, and conducting staff training. Created sales plans and menus for all segments of the week. Salary estimates are based on 4,380 salaries submitted anonymously to Glassdoor by Food and Beverage Director employees. Trained and mentored service staff and butlers on events and services for a 1000 room hotel and luxury villas. Spearheaded staff training and education of wine, beer and liquor. Designed wine list that received the Wine Spectator Award of Excellence for 2002. Facilitated all training programs on FOH and BOH, as along with fine dining procedures. Restructured salary/wages and training programs which increased member service and reduced operating costs. Created and implemented a focus program directed toward improving guest satisfaction scores throughout the company managed portfolio. Facilitated training for all service staff for the Outlets. Assisted in getting Starbucks concept off the ground. A food and beverage coordinator is an essential part of the hospitality team at any large venue or restaurant. Managed overall profitability of food and beverage operations by increasing sales, and controlling operational and labor costs. Proper termination procedures must be followed. Assisted all department managers in hiring, training and evaluation of all resort food and beverage staff. Complex Problem Solving - Identifying complex problems and reviewing related information to develop and evaluate options and implement solutions. Directed day-to-day operations of restaurant and bar locations and beverage program. Developed strong F&B program, food service, compliance, and dining operations. Qualifications for Food And Beverage Manager Culinary degree is preferred but not necessary Great organizational skills Ability to forecast how much food is needed Ability to delegate tasks Great leadership abilities Deep knowledge of the food industry Customer oriented mindset Ability … Fine-tuned position checklists to insure proper restaurant sanitation and guest satisfaction. Provided sales & customer service, organized/managed promotional and holiday events. Maintained and improved wine lists at six restaurants as well as ski lodges and casual restaurants. Recognized for expanding customer base and increasing sales through traditional internet marketing and social media. Managed food preparation, packaging, ordering, and menu creation. Stocked, tracked, and ordered food and beverage inventory for future events. Complied with standards set in place by AAA Four-Diamond Criteria. Focused on quality control of all food and beverage products. service staff to include executive chief, banquet manager, catering director bartender, kitchen and waitress staff. The director should also be skilled in leadership, overseeing special events and maintaining quality and safety in the workplace. Headed, oversaw and ran all food services, catering and retail food operations of a four hundred room property. Produced and implemented the (departments) Guest Service training processes and measured their effectiveness to Member/Guest satisfaction goals. Achieved superior customer satisfaction while maintaining budgeted food and labor costs. Maintained Micros cash register/computer functions. Monitored compliance with health and fire regulations regarding food preparation and serving, as well as building maintenance. Determined service standards for personnel. 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Designated property expert for MICROS POS (3700) system. Participated in Executive Committee meetings and responsibilities including MOD. Led customer relations and sales training programs for food and beverage staff. Achieved high Customer Satisfaction scores while exceeding owner expectations by reducing food and labor costs by 5%. ... that a comprehensive and continual training program is implemented and maintained for the continuing development of job skills for all team members of the Food & Beverage … Compiled bi-weekly payroll information utilizing QuickBooks Pro. Directed all restaurant operations as a new startup venture, increasing sales from $300 up to $3000 daily. Worked closely with the GM to achieve the prestigious 4-Diamond Award for the property. Trained and managed 60 staff members and achieved significant improvements in their productivity. Skilled in Food & Beverage, Sales, Hospitality Industry, Event Management, and Team Building. Maintained all beverage inventory and ordering, to include all wine, beer, and liquor on property. Hired, trained, and managed the performance of a 25-person team while overseeing daily operations including customer service. Provided training and direction to Kitchen Manager, Assistant Managers and all food and beverage staff. Performed employee relations including corrective counseling and termination, performance management, day-to-day supervision of staff members, and staff scheduling. Assisted in increasing revenues by more than 9% while increasing labor costs by less than 1%. Lowered labor costs by 10%, and properly hired and trained 14 new employees during first 2 months. Increased revenue 15% and profit 25% through strategic leadership of F&B operations across 20 hotels. Created, developed and implemented training programs and standard testing which helped maintain the AAA Five Diamond Award. Developed all food and beverage departmental standards including room service, lobby bar, mini-bar, catering and banquets. Directed daily food and beverage operations for newly open 75 person restaurant and bar within the Silver Cloud properties. Organized and maintained Wine Spectator: Award of Excellence wine list and bar program. Directed a $21M+ F&B operation for two distinct properties with 19 direct reports and 220 Team Members. Coordinated and booked all banquet functions including over 250 wedding receptions Engineered menu changes in casino and track restaurants that resulted in overall lower food and labor costs. Managed and maintained 4 food and beverage departments which included Starbucks, Full Service Restaurant, Lounge, and Room Service. Established precise budget and implemented efficient cost controls. Recruited by New Jersey's #1 Public Golf course to open and manage entire Food & Beverage operation. Hired and coached staff member in all facets of club operations. Increased profits through the development, implementation and management of multiple media promotional campaigns. * Execution of high volume events up to 300 people. Managed the complete operations of all food and beverage outlets of the hotel including Banquet, Lounge, and Restaurant. Designed and implemented all food and beverage training programs with emphasis on service and guest satisfaction. Communications skills are among the most important skills that food service managers need to have. Managed the food and beverage operations and assisted with the daily golf operations when needed. For line personnel, the Assistant to the Director of Food & Beverage must be present with the Food & Beverage Supervisor. A typical sample resume for Directors of Food and Beverage describes duties like developing menus, … Increased Sales Revenue for F&B Operations. Served as liaison between dining room and BOH staff. Managed foreign investments of ownership for this AAA Four-Diamond property. Managed five outlets (Delray Beach Marriott). Supervised all aspects of F&B, including Culinary, Beverage, Banquets, and Restaurant Operations. Handled all aspects of running a full service caf as a part of this chain of Midwest fitness facilities. Communicated well and used strong interpersonal skills to establish positive relationships with members, guests, FOH and BOH employees. Organized food and beverage systems such as inventory, product rotation and FOH standardization. Planned and directed daily food and beverage operations and implemented cost-reduction strategies at this upscale golfing facility. Created and developed new recipes for each facility as needed and trained staff members on all offerings. Managed overall food & beverage operations and revenue management. Directed and worked with the food and beverage management team and associates to successfully execute restaurant operations. Recognized and developed the potential of staff and demonstrated above average knowledge of procedures. Sourced food vendors and inventory management. Gained experience interpreting BEOs and ensuring the clients received outstanding service. Managed all Food and Beverage outlets over various shifts including full bar, restaurant, and room service. Created all FoH department manuals and implemented 10 day training agenda. Restructured Management and service staff. Managed four restaurant facilities on the site, two cafeterias and all catering services and banquet facilities. Directors of Food and Beverage are responsible for food planning activities and directing kitchen staff. Assisted in mentoring and training their new Food Service Manager that was hired in June. Controlled food, beverage, and labor costs; along with forecasting and scheduling to align with corporate benchmarks. 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