Assistant Food and Beverage Manager Resume Samples

Description :

1. Opening and closing duties, issuing out banks for cashiers, counting out the safe, distributing change, ensuring vouchers are properly secure.
2. Disciplining of associates when needed, write-ups, terminations, coaching and counseling(following unionized guidelines).
3. Knowledgeable in preparing for health department visits/nsf/ brand visits-expectations.
4. Food safety certified/ extensive knowledge of FDA and USDA regulations and laws concerning food safety and sanitation. 
5. Implementing the sales and marketing promotions, events and social media campaigns.
6. Responsible for food and beverage related issues within multiple outlets.
7. Managing the employees and focus on improving behaviors and increasing productivity.
8. Creating the employee schedules, documenting corrective actions/performance records for employees under my supervision.

Experience

2-5 Years

Level

Junior

Education

High School

Description :

1. Managed a staff of 55 in front of the house team members including baristas, bartenders, servers, bussers, hosts, and supervisors. Also, 40 back of the house team members including dishwashers, prep cooks, line cooks, and sous chefs.
2. Oversaw the operation of 3 restaurants, 1 bar, 1 espresso bar, 3 kitchens, and 1 team dining room.
3. Handled personnel responsibilities including hiring, training, coaching, and terminating nonperformers.
4. Communicated with several vendors, in regards to negotiating the pricing, placing orders, scheduling training, and communicating any disorders.
5. Implemented several control forms to help supervisors labor, sales, and theft such as a daily labor detail, guest count, table turn time.
6. Took part in manager on duty program once a week, in which I dealt with medical issues, guest complaints, lost luggage, and rooming issues.
7. Wrote weekly schedules for all front of the house venues according to guest levels.
8. Helped write server steps of service for all princess lodges, which implemented a specific timing sequence for each course with specific service steps that were required by each server.

Experience

10+ Years

Level

Management

Education

BS

Description :

1. Oversaw entire operation of food and beverage department, both in kitchens and in serving and dining areas.
2. Guaranteed all areas were properly staffed for daily, weekend and holiday schedules.
3. Confirmed consistent, high-quality service standards were maintained at all times.
4. Established training programs that ensured a high-quality guest experience.
5. Provided adequate training and tools for employees to effectively perform the necessary job.
6. Ensured that all areas were kept clean and in proper condition to provide a safe working environment for employees and customers alike.
7. Maintained proper employee-employer relations, offered recognition, evaluated the performance and administered the disciplinary action.
8. Developed new ideas and drink specials to more efficiently sell alcoholic products.
9. Demonstrated ability to increase banquet sales and build a rapport with clientele.

Experience

7-10 Years

Level

Senior

Education

College

Description :

1. Organized special events in the restaurant, including wedding receptions, golf outings, and private luncheons.
2. Booked and collected deposits. Contact clients for menus and other details for their special event.
3. Communicated with the Chef with private parties and daily operations with specialty menus, allergies, specials and created menus.
4. Recognized and acknowledged outstanding staff performance to boost company morale and productivity.
5. Promoted the positive atmosphere and went above and beyond to guarantee each customer received exceptional.
6. Managed payroll and timekeeping, including completion of the proper paperwork for new hires and terminations.
7. Made great relationships with members and their families to make a warm welcoming.
8. Managed and trained the staff to properly fulfill their designated role of operation meeting club standards while increasing employees morale with coaching and feedback.

Experience

2-5 Years

Level

Junior

Education

High School

Description :

1. Implementing tracking of product from POS system and physical inventory. Assisting the crew when customer demand for the product was increased.
2. Budgeting for inventory and payroll. Keeping communication open and available for staff and FB manager. 
3. Creating inventive drink programs to increase daily/weekly revenue. Tight control of payroll.
4. Communicating with FOH manager to brainstorm for new and innovative ways to generate new revenue.
5. Working with the Chef to coordinate wine pairings, specailty (holiday) venues, and marketing for various entertainers with large followings.
6. Training new employees for floor service, bar service, hostess position, and POS system.
7. Enforcing FOH/Company mission statement, as well as policies and procedures.
8. Working closely with FOH Manager to ensure customer satisfaction and quality of experience and product.
9. Maintaining store and lottery inventory. Helped customers. Organized promotions. Balancing the daily cash.
10. Improving customer service with the technical service department. Scheduling installations.

Experience

2-5 Years

Level

Junior

Education

Diploma

Description :

1. Proactively prioritizing the services to enhance and maintain guest satisfaction.
2. Overseeing operations of the restaurant, upper/lower pool and bar lounge.
3. Monitoring the employee workstations and assisting in the workflow to maximize efficiency.
4. Contacting the guests regarding inquiries and booking reservations for multiple outlets.
5. Coordinating and ensuring the employee training instills hotel values and procedures.
6. Communicating effectively with management team and employees to maintain the highest level of service.
7. Assisting in catering operation such as setting-up social events, preparing off promises functions and collecting payments.
8. Responsible for supervision of staff and supervisors in cafe del soul, a 24 hour.
9. Overseeing all aspects of a banquet or event, including set-up, menu selection, and food presentation, serving, and cleanup while focusing on detail and quality presentation and customer service.

Experience

7-10 Years

Level

Senior

Education

BA

Description :

1. Responsible for scheduling, staffing, and coordinating services in everyday operations.
2. Provided the highest level of customer service to my guests through VIP programs.
3. Responsible for enforcing and maintaining food safety standards, while ensuring a safe work environment.
4. Maintained a high-quality sales and service environment, working autonomously and with fellow team members to provide excellent customer service and drive profits.
5. Hired, trained, and supervised the employees, motivating them to perform at the highest levels, mediating conflicts when necessary, and exhibiting strong leadership and organization skills.
6. Oversaw all transactions, including setting and managing FB budget, handling PL, and attending to expenses relating to labor, controllables, and costs of goods.
7. Conducted meetings and collaborated with other personnel for menu planning, serving arrangements, and related details.
8. Ensured servers followed hotel service standards and implemented training programs monthly.

Experience

2-5 Years

Level

Junior

Education

High School

Description :

1. Helped to ensure great product not only in the main restaurant but also the employee dining room.
2. Performed office work including payroll, schedules, service repairs, employee new hire training, ordering of product as well as other office duties.
3. Worked with all employees to ensure great service in the restaurant.
4. Provided great customer care for the guest as well as the employees working in the park.
5. Lead the FB team by attracting, recruiting, training and appraising talented personnel.
6. Identified customers need and responded proactively to all of their concerns.
7. Designed menus, purchased goods, and continuously made necessary improvements.
8. Managed all FB and day-to-day operations, room service, bar, restaurant, pool bar and banquets.
9. Maintained and developed service standards with continuous coaching and counseling and having active dining room presence.

Experience

5-7 Years

Level

Executive

Education

BS

Description :

1. Notifying the management of ordering needs (liquor, beer, wine, paper goods, etc.).
2. Meeting, greeting and encouraging the feedback from customers and use feedback to implement positive changes within the restaurant.
3. Maintaining a safe working and guest environment to reduce the risk of injury and accidents.
4. Overseeing the front of house and back of the house personnel to maintain adequate staffing and minimize overtime.
5. Leading and directing team members in effective methods, operations and procedures.
6. Actively participating in ongoing customer service programs to build sales and rapport in the community.
7. Recognizing and formally acknowledging outstanding staff performance to boost company morale and productivity.
8. Liaison for all penthouse and suite events, ranging from VIP events to daily amenity deliveries.

Experience

7-10 Years

Level

Senior

Education

BS

Description :

1. Overseeing operations in various outlets within the hotel - including laurel court restaurant, in-room dining, caffé cento, and the Tonga room.
2. Responsible for collaborating with kitchen in regard to reservations and forecast.
3. Responsible for preparing the floor layout and the assignments for the staff.
4. Successfully planning and organizing numerous banquet events and requisition lists.
5. Resolving many customer complaints, and always ensured that the customers leave satisfied.
6. Negotiating with suppliers to reduce cost and consistently achieved 15% department profitability.
7. Improving the efficiency in inventory, labor, and point-of-sale management using oracle micros.
8. Managing breakfast and dinner teams and oversaw daily food and beverage operation.
9. Responsible for managing employees, creating employee schedules, placing orders, coordinating events and providing excellent customer service and customer satisfaction, keeping track of inventory, preparing bank deposits, and hiring and training of new staff.

Experience

5-7 Years

Level

Executive

Education

BS