Description :

1. Supervised and trained restaurant and bar staff to ensure exceptional service quality.
2. Monitored guest satisfaction and addressed concerns to enhance dining experiences.
3. Analyzed sales data to optimize menu offerings and improve profitability.
4. Managed inventory and ordering processes to maintain optimal stock levels.
5. Developed and implemented staff training programs to improve service standards.
6. Coordinated with kitchen staff to ensure timely and accurate food service.
7. Oversaw financial performance, including budgeting and cost control measures.

Experience

5-7 Years

Level

Executive

Education

B.S. in H.M.

Description :

1. Oversaw all food and beverage operations, ensuring compliance with brand standards and guest satisfaction.
2. Managed budgeting and financial performance, achieving a 15% reduction in costs while maintaining quality.
3. Revamped menus and implemented cost-saving initiatives, resulting in a 30% increase in sales.
4. Ensured the functionality of POS systems, coordinating upgrades and maintenance with IT.
5. Curated wine selections and developed comprehensive wine lists for all outlets.
6. Implemented HR strategies to enhance team performance, reducing turnover by 25%.
7. Created staff schedules and managed payroll for the food and beverage department.

Experience

2-5 Years

Level

Junior

Education

B.S. in H.M.

Description :

1. Oversaw daily operations, ensuring compliance with food safety standards and guest satisfaction.
2. Managed inventory and ordering processes, optimizing supply costs and minimizing waste.
3. Developed and implemented training programs for staff, enhancing service quality and efficiency.
4. Coordinated logistics for events and banquets, ensuring seamless execution and guest experience.
5. Analyzed financial reports to identify trends and implement cost-saving measures.
6. Collaborated with chefs to create innovative menu items, driving customer interest and sales.
7. Maintained strong vendor relationships to ensure quality supplies and negotiate favorable terms.

Experience

10+ Years

Level

Senior

Education

B.S. in H.M.

Description :

1. Analyzed operational data to implement changes that improved service efficiency and guest satisfaction.
2. Ensured compliance with health and safety regulations in food and beverage operations.
3. Fostered strong relationships with customers and staff to enhance service quality.
4. Managed a $30 million budget, optimizing costs while maintaining high service standards.
5. Developed and implemented guest-service training programs to improve staff performance.
6. Communicated effectively with team members to address operational challenges and enhance skills.
7. Coordinated all aspects of food and beverage events, from planning to post-event evaluations.

Experience

2-5 Years

Level

Junior

Education

BSHM

Description :

1. Directed daily operations of a high-volume restaurant, ensuring exceptional service and quality.
2. Collaborated with culinary teams to create seasonal menus that increased customer engagement.
3. Monitored financial performance, implementing strategies to meet and exceed budgetary goals.
4. Trained and developed staff, fostering a culture of excellence and teamwork.
5. Maintained compliance with health and safety regulations, ensuring a safe dining environment.
6. Managed vendor relationships to optimize supply chain efficiency and cost-effectiveness.
7. Analyzed customer feedback to drive continuous improvement in service delivery.

Experience

2-5 Years

Level

Junior

Education

B.S. in H.M.

Description :

1. Led a high-performing food and beverage team, providing training and resources for success.
2. Analyzed operational data to identify strengths and weaknesses, optimizing revenue and guest satisfaction.
3. Coordinated events, ensuring seamless execution of catering and meeting space cleanliness.
4. Maintained rigorous standards for cleanliness, food safety, and alcohol service compliance.
5. Collaborated with internal departments to align with company goals and enhance service delivery.
6. Conducted monthly financial reviews, presenting profit and loss insights to the General Manager.
7. Developed weekly staffing schedules to meet operational needs while controlling labor costs.

Experience

7-10 Years

Level

Management

Education

B.S. in H.M.

Description :

1. Direct and oversee food and beverage operations across 5 outlets, ensuring exceptional quality and service standards.
2. Delegate responsibilities effectively among food and beverage departments to enhance operational efficiency.
3. Develop and implement operational schedules for restaurants and bars, driving profitability and guest satisfaction.
4. Collaborate with chefs to create appealing menus that cater to target customer demographics.
5. Monitor and control food, beverage, and labor costs to maximize profitability across all departments.
6. Assist in setting and achieving profit objectives while maintaining high standards of service and cleanliness.
7. Propose new marketing strategies to address customer feedback and adapt to market changes.

Experience

2-5 Years

Level

Executive

Education

BSHM

Description :

1. Designed and executed innovative menus for diverse dining experiences, enhancing guest satisfaction.
2. Coordinated and managed private events, ensuring seamless execution and high-quality service.
3. Oversaw food cost management and inventory control, optimizing profitability.
4. Forecasted food and beverage consumption to ensure adequate supply and minimize waste.
5. Trained and supervised staff, fostering a culture of excellence and teamwork.
6. Developed and implemented standard operating procedures to enhance service efficiency.
7. Engaged with guests to gather feedback and improve service delivery.

Experience

5-7 Years

Level

Consultant

Education

B.S. in H.M.

Description :

1. Managed daily operations of food and beverage departments, ensuring high standards of service and quality.
2. Collaborated with clients to finalize event details, including menus and room setups, enhancing customer satisfaction.
3. Conducted pre-event inspections to guarantee proper setups and provide personalized service to clients.
4. Supervised banquet and room service staff, optimizing scheduling and service delivery for events.
5. Oversaw room service operations, ensuring timely and efficient service for guests and events.
6. Implemented hiring and training processes, fostering a skilled and motivated team through consistent evaluations.
7. Partnered with culinary leadership to elevate service standards and innovate food presentations.

Experience

7-10 Years

Level

Management

Education

B.S. in H.M.

Description :

1. Established and enforced high standards for food quality and customer service.
2. Managed staff scheduling and assigned roles to optimize service efficiency.
3. Coordinated kitchen operations to ensure timely food preparation and service.
4. Monitored food presentation and portion control to maintain culinary excellence.
5. Ensured compliance with health and safety regulations in food service operations.
6. Resolved guest complaints regarding food quality and service promptly.
7. Oversaw inventory management and vendor relations to ensure quality supplies.

Experience

7-10 Years

Level

Management

Education

B.S. in H.M.

Description :

1. Managed operations for two hotels, overseeing staff in bars, kitchens, and event catering.
2. Directed daily operations, including budgeting, reporting, and expense management.
3. Developed innovative menus and strategies to increase revenue and guest satisfaction.
4. Handled cash management and ensured proper setup for events and equipment.
5. Trained new hires in food safety and compliance, leading the Serve Safe Certification program.
6. Provided technical support for POS systems and troubleshooting for operational efficiency.
7. Assisted in the implementation of new software systems to enhance operational workflows.

Experience

5-7 Years

Level

Executive

Education

B.S. in H.M.

Description :

1. Recruited, trained, and supervised a diverse team to ensure exceptional service delivery.
2. Communicated effectively with staff regarding reservations, menu changes, and special events.
3. Coordinated and executed successful events, enhancing the restaurant's reputation.
4. Managed inventory levels and ordered supplies to maintain operational efficiency.
5. Directed team members in best practices for service and operational procedures.
6. Implemented new menu items, ensuring alignment with customer preferences and cost controls.
7. Oversaw front-of-house operations to optimize staffing and reduce labor costs.

Experience

10+ Years

Level

Senior

Education

B.S. in H.M.

Description :

1. Oversee all food and beverage operations, ensuring compliance with health and safety regulations.
2. Manage inventory levels and maintain cleanliness in all dining and service areas.
3. Develop and manage departmental budgets, monitoring financial performance.
4. Coordinate training programs to enhance staff skills and service quality.
5. Implement operational procedures to streamline service and improve efficiency.
6. Conduct performance evaluations and provide feedback to team members.
7. Review payroll reports for accuracy and compliance with labor laws.

Experience

5-7 Years

Level

Executive

Education

B.S. in H.M.

Description :

1. Demonstrated expertise in food and beverage operations, enhancing guest satisfaction through exceptional service.
2. Oversaw payroll and compliance for a team of 100, ensuring accuracy and adherence to regulations.
3. Managed financial operations including accounts payable and receivable, optimizing cash flow.
4. Implemented staff training programs, fostering professional development and improving service quality.
5. Coordinated operations for 9 bars, a café, and a full-service restaurant, catering to diverse clientele.
6. Collaborated with culinary and service teams to deliver cohesive and memorable dining experiences.
7. Planned and executed high-profile events for 5,000 to 10,000 attendees, ensuring flawless service delivery.

Experience

5-7 Years

Level

Executive

Education

B.S. in H.M.

Description :

1. Promoted to Food and Beverage Manager within a year, recognized for exceptional leadership and operational efficiency.
2. Managed food and beverage costs, overseeing inventory, ordering, and receiving processes.
3. Adhered to strict budget expectations, optimizing both product and labor costs.
4. Reduced food and beverage costs by over 20% within one year through strategic sourcing and waste reduction.
5. Collaborated with sales to revamp event spaces, streamlining processes for meetings and banquets.
6. Implemented a comprehensive catering program, developing menus that doubled event revenue.
7. Led recruitment, training, and compliance with state and local liquor laws, ensuring a skilled and knowledgeable team.

Experience

7-10 Years

Level

Management

Education

B.S. in H.M.

Description :

1. Supervised service personnel to ensure compliance with high service standards and effective team dynamics.
2. Maintained daily logbook entries to facilitate smooth communication across shifts.
3. Ensured proper dining room setup and adherence to uniform standards among staff.
4. Conducted daily briefings to inform staff about promotions, specials, and operational updates.
5. Managed payment processing and ensured accurate closing of guest checks.
6. Generated daily reports for servers and cashiers to track performance metrics.
7. Fostered open communication between guests, management, and staff to enhance service delivery.

Experience

5-7 Years

Level

Executive

Education

B.S. in H.M.

Description :

1. Facilitated seamless communication with the General Manager and other department heads to align on operational goals.
2. Oversaw employee performance management to foster a productive and engaging work environment.
3. Contributed to maintaining a clean and safe resort through active participation in team initiatives.
4. Attended safety meetings and accepted diverse responsibilities to enhance workplace safety.
5. Exhibited a positive demeanor in all guest interactions, reinforcing a welcoming atmosphere.
6. Achieved service level objectives in line with departmental goals and operational plans.
7. Utilized professional language in all communications to uphold organizational standards.

Experience

5-7 Years

Level

Executive

Education

B.S. Hospitality

Description :

1. Oversaw food preparation and sanitation for a la carte and banquet services, adhering strictly to recipes and standards.
2. Maintained a 30% food cost and 20% liquor cost, aligning with the annual budgetary goals.
3. Conducted monthly evaluations of the budget to identify areas for improvement in labor and food costs, optimizing P&L outcomes.
4. Managed menu planning, staffing, scheduling, and inventory control to enhance operational efficiency.
5. Supported the Food and Beverage Manager in all facets of department management, ensuring seamless operations.
6. Proactively addressed guest needs and feedback to enhance service quality and satisfaction.
7. Consistently met and exceeded hotel standards for guest service and operational excellence.

Experience

10+ Years

Level

Senior

Education

B.S. in H.M.

Description :

1. Implemented guest service fundamentals, fostering a culture centered around exceptional guest experiences.
2. Analyzed food and beverage sales trends to optimize inventory management and pricing strategies.
3. Collaborated with the food and beverage team to achieve sales targets and operational goals.
4. Led a diverse team of hourly staff, enhancing performance through effective training and mentorship.
5. Ensured compliance with food safety regulations and maintained cleanliness standards during all operating hours.
6. Listened to employee feedback, addressing concerns to promote a positive work environment.
7. Delivered outstanding customer service, ensuring a welcoming atmosphere for all guests.

Experience

10+ Years

Level

Senior

Education

B.S. in H.M.

Description :

1. Developed and executed operational strategies to enhance service delivery across all F&B outlets.
2. Managed beverage inventory and pricing strategies to optimize profitability and reduce costs.
3. Collaborated with culinary teams to ensure timely service and exceptional food presentation.
4. Conducted monthly inventory audits and analyzed financial reports to inform budget decisions.
5. Assisted in developing marketing initiatives to promote restaurant and catering services.
6. Oversaw banquet operations, ensuring seamless execution of events and guest satisfaction.
7. Trained staff on service excellence and compliance with health regulations.

Experience

10+ Years

Level

Senior

Education

B.S. in H.M.