Food And Beverage Director Resume Samples

The Food and Beverage Director will take charge of the hotel’s food service preparation and operation within the hotel property. To make sure all guests receive good experience, the Food and Beverage Director Resume mentions the dispersal of the following duties – planning and forecasting food and beverage orders; processing complaints of the customers patiently, planning regular and alternative recipes for guests with special dietary needs, tracking and ordering supplies, hiring and training staff; and supervising the service provided to customers.

Requirements and qualifications for the post include – customer-oriented approach, excellent communication, and leadership skills, time-management skills, up-to-date knowledge of food and beverage trends and best practices; working knowledge of relevant software and mastery in work delegation. It is commonplace to see in the resume a culinary degree or degree in foodservice management.

Food And Beverage Director Resume example

Food and Beverage Director Resume

Headline : Highly self-motivated and results-driven hospitality professional with a Master's in Business Administration and more than 18 years providing leadership and motivating service teams in delivering superior customer service in the hospitality industry. Detail-oriented, analytical and methodical with insightful critical thinking to strategize solutions in addressing process and people-centric work issues even under stressful work conditions.

Skills : Customer Service, Receptionist.

Description :

    1. Managing customer service operations, training, motivating, and directing 20-person Customer Service & Maintenance Team, and providing Best-in-Class customer service.
    2. Procuring, managing, and allocating supply, beverage, food, and gift shop inventories, minimizing waste and shrinkage, and maximizing profit margins.
    3. Providing one-on-one team training, modeling superior customer service strategies, and improving customer service quality and guest satisfaction.
    4. Developed and presented a strategic costing model and performance analysis report to the Executive Chef and General Manager, and facilitated a more efficient decision-making process.
    5. Orchestrated and managed private parties and catering events for corporate and private groups ranging from 100 to 300 guests, directed bartending and service staff, and assured seamless event execution from start to finish.
    6. Shouldered profit and loss accountability, managed/administered operating budget, and substantially reduced operating expense.
    7. Sourced and established strategic vendor relationships, negotiated market-competitive food, beverage, capital equipment, and maintenance agreement purchases, controlled operating costs, and optimized ROI Strategically scheduled personnel, balanced shift coverage, and decreased labor expense.
Years of Experience
Experience
5-7 Years
Experience Level
Level
Executive
Education
Education
Master's In Specialization


Asst. Food and Beverage Director Resume

Summary : An opportunity to become a part of work force in which my knowledge and abilities can contribute effectively and efficiently to a betterment of an overall organization. I am a strong planner and problem solver who readily adapts to change, works independently and exceeds expectations. Able to juggle multiple priorities and meet tight deadlines without compromising quality. With strong organizational abilities combined with excellent interpersonal, communication, and leadership skills that allow me to work effectively with other people at all levels.

Skills : Office Management Records, Management Spreadsheets/Reports Event Management, Calendaring Front-Desk Reception, Executive Support Travel Coordination Computer Skills: MS Word MS Excel MS PowerPoint MS Outlook MS Access Windows Internet Skyward.

Description :

    1. Plan and conduct new employee orientation to foster positive attitude toward organizational objectives.
    2. Manage payroll, employee reviews, employee raises Identify staff vacancies and recruit, interview and select applicants.
    3. Provide current and prospective employees with information about corporate policies, job duties, working conditions, wages, and opportunities for promotion and employee benefits.
    4. Analyze statistical data and reports to identify and determine causes of personnel problems and develop recommendations for improvement of organization's personnel policies and practices.
    5. Prepare and follow budgets for department Maintain records concerning personnel-related data such as hires, transfers, performance appraisals, and absenteeism rates.
    6. Perform difficult staffing duties, including dealing with understaffing, refereeing disputes, discharging employees, and administering disciplinary procedures.
    7. Conduct exit interviews to identify reasons for employee termination.
    8. Prepare personnel forecast to project employment needs.
Years of Experience
Experience
7-10 Years
Experience Level
Level
Management
Education
Education
Human Resource Management


Food and Beverage Director I Resume

Summary : Certified Event Coordination Targeted Selection, Certification 10+ years of experience in administrative assistance, sales and marketing, property operations and management, Culinary Advisory Board member.

Skills : Fluent speaking with Deaf clients. Am. Sign Language.

Description :

    1. Managed all food-and-beverage operations of an upscale private club, generating over$1.5M annually.
    2. Directed human resources, marketing, purchasing, financial reporting, inventory control, regulatory compliance, and guest relations.
    3. Revitalized languishing food operation by introducing new menus and offering functions, meetings and catering based on guest preferences and seasonal considerations.
    4. Complied with all food and beverage health, liquor and safety regulations; as well as all federal, state and local applicable laws.
    5. Scheduled, evaluated and trained staff and ensured staff complied with all customer service standards.
    6. Ensured Food and Beverage floor operated in a smooth, efficient manner to ensure customer satisfaction.
    7. Reviewed and approved all recommendations and suggestions to hire, transfer, suspend, promote, discharge, evaluate, assign and discipline all Food and Beverage employees in a fair and equitable manner.
    8. Maximized cost effectiveness within Food and Beverage Department.
Years of Experience
Experience
7-10 Years
Experience Level
Level
Management
Education
Education
Hospitality Management

Food and Beverage Director II Resume

Summary : To obtain a position in which I can effectively utilize the administrative and customer service skills, knowledge, and abilities acquired from previous positions.

Skills : Word, Excel.

Description :

    1. Responsible for booking, planning and executing all functions at the club including wedding receptions, class reunions and food service for golf outings.
    2. Responsible for producing function paperwork and communicating with the Chef to ensure the smooth execution of such paperwork.
    3. Worked with the Chef to plan and implement menus and daily specials.
    4. Worked with special member committees to produce a Captain's wine list and a house wine list.
    5. Responsible for monthly beverage inventory including wines and spirits.
    6. Planned and managed a wine society within the club.
    7. Responsible for producing the monthly newsletter and promotional flyers for club events.
Years of Experience
Experience
10+ Years
Experience Level
Level
Senior
Education
Education
BS In Nursing

Food and Beverage Director III Resume

Summary : Experienced in pre-opening of full service hotels, country clubs and restaurants, implementation of opening fiscal budgets. Design monthly variance P&L reports and implement food and liquor inventories, order guides and par levels. Write and implement job description, employee evaluations and employee handbook criterion.

Skills : Microsoft Office.

Description :

    1. Handle customer inquiries, complaints, challenging situations, staffing/hiring, scheduling, training, coordinating large events, marketing, and menu design, providing annual reports, product ordering, and inventory control.
    2. Interface daily with internal partners in accounting, management, field services, new business, and everyday operations.
    3. Calm angry customers, repair trust, for problem resolution and design best-option solutions.
    4. Proven track record in reducing labor and increasing sales.
    5. Built lasting relationships with all customers.
    6. Became the lead "go-to" person for new ideas and particularly challenging situations, as one of the company's primary mentors/trainers of both new and established employees.
    7. Helped company attain the highest customer service ratings - earned high marks in all categories including communication skills, listening skills, problem resolution and politeness.
Years of Experience
Experience
7-10 Years
Experience Level
Level
Management
Education
Education
Leadership Training

Sr. Food and Beverage Director Resume

Summary : Proven track record in increasing sales, team building and customer service excellence. Over 18 years of experience managing high volume restaurants. Ready to transition and excel as an Area Manager or District Manager. Strong leadership, communication, and organizational skills.

Skills : Microsoft Word, Excel, PowerPoint ADP Time Management.

Description :

    1. Oversaw the startup and building of a brand new Food & Beverage operation for the private corporate campus of Crow Holdings.
    2. Planned and developed entire business from the ground up for the contracted owner which began operations on April 6th.
    3. Built the POS system, LS One/Retail, to be serviceable in a food & beverage environment.
    4. Primarily used in retail business, worked with consulting company to make it viable for fine dining and cafeteria experience.
    5. Working alongside world class chef Amador Mora to establish principle standards on everything from menu to training.
    6. Oversaw initial opening to present day standings.
    7. Increase of 63% in revenue, 68% in covers, 23% in PPR, while also lowering payroll and expenses by 30% despite having operational time frame be only 2.5 hours.
    8. Created and keep checkbook for business operations, budgeting, ordering, inventory, and forecasting.
Years of Experience
Experience
10+ Years
Experience Level
Level
Senior
Education
Education
B.S. In Hospitality Management

Jr. Food and Beverage Director Resume

Headline : To build a long-term career with opportunities for growth which will utilize my strong dedication to shaping/advancing strategic vision, driving profitability, sustaining development, and positively impacting food and beverage organizations.

Skills : Computer.

Description :

    1. Directed activities of food service facilities at a golf club including ala carte dining as well as on-site and off-site events.
    2. Oversee events including weddings, golf outings, etc from the initial meeting through the end of the event.
    3. Coordinating with vendors, decor, rentals, ceremonies, etc.
    4. Trained and managed a staff of 50 and achieved significant improvements in their productivity.
    5. Analyzed information concerning facility operation, such as daily food sales, patron attendance and labor costs in order to prepare budget.
    6. Supervised 50 employees, scheduled work hours, resolved conflicts, determined salaries.
    7. Monitored budgets and payroll records, and reviewed financial transactions in order to ensure that expenditures are authorized and budgeted.
    8. Monitored employee and patron activities in order to ensure liquor regulations are obeyed.
Years of Experience
Experience
5-7 Years
Experience Level
Level
Executive
Education
Education
Diploma

Food and Beverage Director/Catering Director Resume

Headline : To build a long-term career with opportunities for growth which will utilize my strong dedication to shaping/advancing strategic vision, driving profitability, sustaining development, and positively impacting food and beverage organizations.

Skills : Restaurant Manager, Owner, Catering Company.

Description :

    1. Fortune 50 Corporation specializing in food service management.
    2. Specifically hired as a management trainee in the exclusive fast track program.
    3. Hand picked by senior management to attend extensive training with the Culinary Institute of America in Hyde Park, New York, which covered all facets of gourmet restaurant service and cuisine.
    4. Strategically placed to oversee and direct catering functions and food service in high dollar, flagship accounts in the oil and banking industries.
    5. Managed food inventory ensuring freshness, and quality.
    6. Reduced costs through innovative planning and purchasing.
    7. Developed strong rapport with clients, vendors and internal staff that ensured meeting corporate management objectives and client goals.
    8. Initiated new purchasing procedure on computer system, resulting in more accurate forecasting, and higher levels of accuracy and speed.
Years of Experience
Experience
5-7 Years
Experience Level
Level
Executive
Education
Education
Restaurant Management

Food and Beverage Director/Event Planner Resume

Objective : Experienced and accomplished food and beverage manager with over 10 years of experience looking to leverage an extensive background in food and beverage management, event operation and quality control, and quality of service into a position of Food and Beverage Director.

Skills : Serv safe certification.

Description :

    1. Implemented departmental strategies and maximized the financial performance of departments.
    2. Ensured high standards of food and beverage quality, service and marketing to maximize profits and ensure outstanding customer service.
    3. Consistently achieved positive sales and guest counts year over year.
    4. Received every monthly bonus for effective P&L management and cost containment during tenure.
    5. Developed and managed food and beverage annual budgets including capital expenditures.
    6. Worked closely with managers to focus on best practices to provide the best possible work environment and foster growth.
    7. Implemented a quality training program, valuing employee contribution, creating incentives and turning performance into compensation and company goals.
    8. Significantly reduced management and staff turnover.
Years of Experience
Experience
2-5 Years
Experience Level
Level
Junior
Education
Education
Associate In Business

Food and Beverage Director/Executive Chef Resume

Summary : More than 10 years of knowledge and experience in a demanding customer service-oriented business to an organization that values dedication and a sincere desire to promote growth and success.

Skills : Microsoft Office.

Description :

    1. Oversee the operation of 31hundred Restaurant and Bar, room services, gift shop, and the banquet operations of 30,000 square feet of banquet space.
    2. Develop banquet captains, lead servers, and supervisors and staff by setting goals and delegating tasks for departmental improvements, monitoring progress and discussing results each period.
    3. Supervise scheduling for banquet service staff including leads, servers, housemen to emphasize scheduling while maximizing profits.
    4. Use and apply knowledge of supplies, food and beverage quantities to order all special food items, supplies, and uniforms for the department.
    5. Maintained up to date Time and attendance logs for staff.
    6. Maximized department profit by applying prudent use of controllable.
    7. Maintained and enforced sanitation levels.
Years of Experience
Experience
10+ Years
Experience Level
Level
Senior
Education
Education
Associates In Culinary Arts

Food and Beverage Director Head Resume

Summary : Accomplished Food and Beverage management professional with expertise in guest service, forecasting, budgeting, and staff training. Strong background in cultivating staff teamwork, resulting in significant increases in guest satisfaction. Demonstrated experience in exceeding financial goals.

Skills : P&L Management, ServSafe Management Certified, Microsoft Excel, Inventory Management, Corporate Coordinator, Management Trainer, Menu design and Development, Local and National Marketing, Purchasing Management, Restaurant Consulting.

Description :

    1. Leader of Food and Beverage Team with Banquets, Restaurant, Lounge, Room Service, Coffee Shop and Mini Bar.
    2. Responsible for developing and maintaining of budgets and forecasts for the above, as well as all training and the direction of staff.
    3. Responsible for the scheduling, training and direction of staff for 2 managers, 4 supervisors and 29 full time and 13 part time associates.
    4. Set-up food recovery system resulting in a food cost of 21% in 2008.
    5. Implemented system for liquor inventory leading to a 22% beverage cost for 2008.
    6. Rolled out Hospitality training for restaurant staff increasing Guest Satisfaction scores by 20%.
    7. Increased Team Member satisfaction in Kitchen by 33%, and Outlet Staff by 30% by one on one sessions with team members.
Years of Experience
Experience
10+ Years
Experience Level
Level
Senior
Education
Education
Master of Science

Food and Beverage Director Resume

Objective : Highly motivated and competitive professional with extensive experience in both sales and operation management. A community-involved leader with a proven track record of developing and maximizing new and existing revenue channels. Naturally thrives in high-pressure situations with an ability to manage several projects simultaneously while motivating the team with an up-beat, high-energy competitive spirit.

Skills : P&L Management, ServSafe Management Certified, Microsoft Excel, Inventory Management, Corporate Coordinator, Management Trainer, Menu design and Development, Local and National Marketing, Purchasing Management, Restaurant Consulting.

Description :

    1. Oversaw four restaurants, room service, banquet events, and three bars.
    2. Orchestrated yearly revenues of $4.4 million while committing to a 4-Diamond level of guest service.
    3. Instituted wine and service training programs that challenged staff while adding to employee retention.
    4. Developed banquet standards for executing cutting edge presentations and set-ups.
    5. Created a community development program to a add strong repeat customer base during slower periods.
    6. Guest service satisfaction was 4.6 of 5 for both service and food in 2007.
    7. Collaborated with an executive team on re-conception of existing restaurant, which increased revenue by 20%.
    8. Instituted reservation system that maximized the restaurant's profitability.
Years of Experience
Experience
2-5 Years
Experience Level
Level
Junior
Education
Education
Bachelor Of Science