Beverage Manager Resume Samples

Description :

1. Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
2. Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
3. Create promotions Investigate and resolve complaints regarding food quality, service, or accommodations.
4. Inventory and order all liquor for all bars in the hotel Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
5. Establish standards for personnel performance and customer service.
6. Review work procedures and operational problems to determine ways to improve service, performance, or safety.
7. Responsible for selecting new rotating craft and beers and scotches Created excellent working relationships with beer, wine, and liquor Reps Beverage education for new staff members and continuous education for all employees Lowered beverage cost 9% Corporate Beverage Team Member.
8. Responsible for selecting new rotating craft beers, scotches and bourbons Created excellent working relationships with beer and wine reps Planed and hosted special events with beer reps Corporate Beverage Team Member.

Experience

10+ Years

Level

Senior

Education

Hospitality

Description :

1. Manages assigned operational functions within the department consistent with the strategic plan and vision for the department, the division.
2. Directs smooth, efficient, cost-effective operation, including labor management, supervision of all aspects of services, scheduling and inventory control.
3. Manages and monitors the fiscal budget, operations of assigned department(s) and marketing strategies to produce both short term and long term profitability.
4. Manages the delivery and measurement of guest service within the assigned department(s) consistent with the company's core service standards and brand attributes.
5. Reacts to any guest complaints and take any appropriate action.
6. Provides input into the research, development, evaluation, and implementation of new products, services, technology and processes to ensure competitive position and in anticipation of changing guest needs within the dynamic hospitality and gaming environment.
7. Present Optimize performance of front of house staff in a full-service restaurant.
   

Experience

7-10 Years

Level

Management

Education

Diploma

Description :

1. Direct and coordinate activities of businesses or departments concerned with the production, pricing, sales, and distribution of products.
2. Review financial statements, sales, and activity reports, and other performance data to measure productivity and goal achievement and to determine areas needing cost reduction and program improvement.
3. Manage $70,000 to $270,000 dollars' worth of inventory on a monthly basis.
4. Perform all purchasing for Beverage Department.
5. Manage staff, determine staffing requirements and prepare work schedules along with assigning specific duties.
6. Ensure compliance of all departmental regulations & policies.
7. Coordinating/Hosting Special Events & Banquets Managed all beer/liquor supplies Bartender Booked Entertainment.
8. Responsible for operations of an upscale restaurant in a very competitive market - Developed and implemented controls for purchasing, manufacturing, and inventory for beverage, retail, and operating supplies.

Experience

5-7 Years

Level

Executive

Education

Diploma

Description :

1. Oversee activities directly related to making products or providing services.
2. Direct and coordinate activities of departments concerned with the production, pricing, sales, or distribution of products.
3. Review financial statements, sales and activity reports, and other performance data to measure productivity and goal achievement and to determine areas needing cost reduction and program improvement.
4. Manage staff, preparing work schedules and assigning specific duties.
5. Establish and implement departmental policies, goals, objectives, and procedures, conferring with board members, organization officials, and staff members as necessary.
6. Determine staffing requirements, and interview, hire and train new employees.
7. Plan and direct activities such as sales promotions, coordinating with other department heads as required.
8. Determine goods and services to be sold, and set prices and credit terms, based on forecasts of customer demand.

Experience

2-5 Years

Level

Junior

Education

Paralegal Studies

Description :

1. Manage all opening and closing duties of daily operations.
2. Responsible for the knowledge of State and local alcohol ordinances and the implementation of these ordinances.
3. Responsible for the scheduling of all alcohol service employees for each function for that day.
4. Prepare alcohol orders for dining room and room service throughout the day.
5. Maintain proper inventory stocks of restaurants and bars.
6. Complete all financial paperwork pertaining to banquet bars and make cash deposits Daily inventory control through counts to insure that all alcoholic beverages are accounted for at all times.
7. Helped start up a new restaurant from concept to profitability Managed all aspects of beer and wine bar in the busy restaurant including vendor relations, beverage menu design, pricing, and staffing.
8. Trained and supervised front of house employees and served as a lead restaurant manager.

Experience

10+ Years

Level

Senior

Education

Hospitality

Description :

1. Aided in the planning, direction and coordination of full-service dining operations for one of Miami's most iconic restaurant and part of the Specialty Restaurant Corporation.
2. Direct organization and management of all beverage services including preparation and development of menu designs for both restaurant and banquets.
3. Oversee all financial details regarding the beverage department; manage receipts, billing, and expenditures.
4. Order supplies / bar equipment and negotiate best prices with vendors.
5. Optimized sales from 17.2% to 20.6% through the establishment of innovative processes for exposure of available wines and spirits.
6. Accelerated staff knowledge and sales ability by developing and implementing wine education seminars.
7. Advanced wine profitability by 1.1% and reduction of $30,000 of excess inventory through promotional strategy design and implementation.

Experience

7-10 Years

Level

Consultant

Education

AA In Hospitality

Description :

1. Scheduled and directed staff in daily work assignments to maximize productivity.
2. Efficiently resolved problems or concerns to the satisfaction of all involved parties.
3. Continually monitored restaurant and took appropriate action to ensure food quality and service standards were consistently met.
4. Minimized loss and misuse of equipment through proper restaurant supervision and staff training.
5. Optimized profits by controlling food, beverage and labor costs on a daily basis.
6. Built sales forecasts and schedules to reflected desired productivity targets.
7. Performed restaurant walk-throughs to gauge timeliness and excellent service quality.
8. Collaborated with the Executive Chef to analyze and approve all food and beverage selections, including separate menus and forums for specific groups, on a week-to-week basis.

Experience

5-7 Years

Level

Executive

Education

Culinary

Description :

1. Recruited and hired as part of the Opening Management Team to launch this iconic brand in a new market.
2. Responsible for all aspects of a high volume liquor, beer, and wine program.
3. Staying on top of market trends and products when evolving selections of wine lists.
4. Inventory Management Recruited, hired and trained over 80 new hires for new store opening, Hold staff accountable to strict standards of recipe adherence, drink presentation, and salesmanship.
5. Increased wine sales thru contests and ongoing training.
6. Provide clear direction, coaching and mentoring to insure highest levels of guest satisfaction scores.
7. Ensure compliance with health, safety, sanitation and alcohol awareness standards.
8. Responsible for establishing budgets, writing schedules and achieving optimum labor targets.

Experience

2-5 Years

Level

Junior

Education

BS In Business

Description :

1. Managed staff and entertainment schedule.
2. Maintained accurate records of inventory and spreadsheets to ensure profit margins were within acceptable ranges.
3. Collaborated with vendors to organize sales promotions.
4. Maintained positive guest relations and ensured staff was courteous and accommodating.
5. Designed and implemented daily operating procedures.
6. Lead a team that was key in tripling sales during my time with the organization.
7. Helped maintain very good profit margins on products sold and kept controllable overhead costs down.
8. Developed and implemented organization-wide rules and regulations as well as standard operating procedures for day to day operations.

Experience

7-10 Years

Level

Management

Education

Business Administration

Description :

1. Lead beverage team by attracting, recruiting, training and appraising talented personnel.
2. Establish targets, schedules, policies and procedures.
3. Comply with all health and safety regulations.
4. Responsible for ordering supplies, and inventory control and establishing relationship with suppliers ensuring the business receives competitive terms.
5. Ensure proper cash management controls are followed by all food & beverage staff members, as per policy.
6. Responsible for report generation on a per needs, monthly and fiscal basis.
7. Designed format for F&B outdoor concert venue.
8. Spearheaded most successful company beverage program with the largest increase in sales since casino opening.

Experience

7-10 Years

Level

Management

Education

Hospitality

Description :

1. Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards.
2. Preserve excellent levels of internal and external customer service.
3. Design exceptional menus, purchase goods and continuously make necessary improvements.
4. Identify customers needs and respond proactively to all of their concerns.
5. Lead F&B team by attracting, recruiting, training and appraising talented personnel.
6. Establish targets, KPI's, schedules, policies and procedures.
7. Provide a two way communication and nurture an ownership environment with emphasis in motivation and teamwork.
8. Comply with all health and safety regulations.

Experience

5-7 Years

Level

Executive

Education

Associate In Business

Description :

1. Served on management team, developing strategic direction of company and maintaining profit and loss responsibilities.
2. Checked out each event, including collection of all monies and consumption report from each of up to 32 bar setups.
3. Provided internal alcohol training based on TIPS requirements.
4. Managed bartender-patron interaction, bartender flow / speed, and ensured all quality standards were maintained.
5. Ensured event complied with ABC and Aramark regulations.
6. Lowered costs 18% and maintained par levels for product and supply purchases.
7. Increased profit margins by 8-12% by staffing correct number of personnel for each event.

Experience

10+ Years

Level

Senior

Education

Culinary Arts