Food And Beverage Manager Resume Samples

Description :

1. Supervised all Restaurant and Bar staff on shift.
2. Ensured staff was proving quality service to all guests at all times.
3. Reviewed all foods sales receipts, reconciled and tracked guest attendance, table turns daily.
4. Ensured all guests were satisfied with their meals.
5. Ensured guest contact for all to have an excellent dining experience.
6. Assisted in interviewing, training and directing work to employees.
7. Responsible for inventory counts and preparing schedules for food and restaurant supplies.
8. Including purchase requests, statements and invoices - reconciled all prior to turning into accounting.

Experience

5-7 Years

Level

Executive

Education

General Studies

Description :

1. Directed the activities of all food and beverage outlets.
2. Budgeted, financial performance, service and quality standards, Ensure guest satisfaction measured by GSI score and strives continuous improvement of these standards.
3. Implemented revised menus in outlets, streamlined cost containment initiatives and adjusted staffing levels responding to seasonal need.
4. Assured proper functioning of the point of sales system and coordinates with the systems department of maintenance and periodic upgrades.
5. Selects all wine for purchase and creates wine list for all F&B outlets.
6. Accomplished food and beverage services human resource strategies by determining accountability communicating and enforcing values, policies, and procedures; counseling, disciplinary, planning, monitoring appraising, and reviewing job contributions.
7. Prepared schedules and payroll for all F&B department.
8. Implemented Social hour wine Tasting as per Sheraton brand Standards.

Experience

2-5 Years

Level

Junior

Education

MBA In Hotel Management

Description :

1. Responsible for ordering supplies - Supervise staff - Guest services - Cost of sales - P& L - Maintain food service and safety standards in the kitchen.
2. Planned and coordinated logistics and materials for board meetings, committee meetings and staff events.
3. Created detailed expense reports and requests for capital expenditures.
4. Ordered and distributed office supplies while adhering to a fixed office budget.
5. Managed office supplies, vendors, organization and upkeep.
6. Directed guests and routed deliveries and courier services.
7. Screened applicant resumes and coordinated both phone and in-person interviews.

Experience

10+ Years

Level

Senior

Education

Diploma

Description :

1. Responsible for analyzing data, drawing conclusions, implementing appropriate changes, and meeting deadlines.
2. Responsible for assuring attainment of governmental regulations governing food and beverage.
3. Responsible for assuring excellent in customer and employee relations.
4. Responsible for achieving $30 million optimized operation, addressing emerging priorities, analyzing sales reports to identify opportunities, ensuring transactional integrity, and maintaining facility standards.
5. Developed guest-service training programs for management and French cast including overcoming language barriers.
6. Communicate with cast effectively to proactively address opportunities and coach to grow individual skill sets.
7. Execute all steps of Food and Wine and other special events, from forecasting to post-event evaluations.
8. High accountability for managing costs, including labor, with expectation to meet or be under budget.

Experience

2-5 Years

Level

Junior

Education

BS In Hospitality Management

Description :

1. Planned, directed, and coordinated activities of a social lounge.
2. Coordinated with food and beverage staff for special events.
3. Monitored all operations of lounge and ensured efficiency.
4. Developed strategies to achieve all financial objectives.
5. Prepared all food and beverages as per policies and procedures.
6. Maintained neat and clean work area at all times.
7. Administered everyday operations of staff.
8. Ensured compliance to all safety policies and procedures and local, state and Federal regulations.

Experience

2-5 Years

Level

Junior

Education

Hospitality Management

Description :

1. Managing and giving the food and beverage team the tools they need to be successful.
2. Generating data reporting to review strengths and weaknesses of the bistro to optimize revenue and improve customer satisfaction.
3. Coordinating event management including: Team breakfast, catering and the cleanliness of the meeting space.
4. Holding high standards of cleanliness, food handling and alcohol control.
5. Working closely with all internal departments to ensure our company's goals are being met.
6. Providing a monthly financial review for my department to the GM to explain profit/loss.
7. Preparing a weekly schedule for my department that will sufficiently cover staffing needs while controlling wages to help meet financial goals for my hotel.

Experience

7-10 Years

Level

Management

Education

Diploma

Description :

1. Direct and organize Food & Beverage functions within the hotel, which included 5 outlets, in order to maintain high standards of quality, service, and merchandising to maximize profits.
2. Clearly describe, assign, and delegate responsibility for the various food and beverage departments.
3. Develop, implement, and monitor schedules for the operation of all restaurants and bars to achieve profitable results.
4. Participate with chefs and catering managers in the creation of attractive and merchandising menus designed to attract a predetermined customer market.
5. Implement effective control of food, beverage, and labor costs among all sub-departments.
6. Assist managers in establishing and achieving predetermined profit objectives and desired standards of quality food, service, cleanliness, merchandising, and promotion.
7. Recommend to upper management new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up of the customer market, or a change in the competitive environment.
8. Plan and administer a training and development program within the department which will provide well trained employees at all levels and permit advancement for those persons qualified and interested in career development.

Experience

2-5 Years

Level

Executive

Education

High School Diploma In General

Description :

1. Designed and planned menu's for passenger dinner cruises for up to 80 people.
2. Coordinated private parties, weddings and corporate outings.
3. Prepared and managed presentations of dinners.
4. Responsible for food cost and inventory control.
5. Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.
6. Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.
7. Greet guests, escort them to their seats, and present them with menus and wine lists.
8. Greet guests, escort them to their seats, and present them with menus and wine lists.

Experience

5-7 Years

Level

Consultant

Education

Hospitality Administration

Description :

1. Responsible for the daily operations of the Hotel F&B departments including Room Service and meeting room functions.
2. Assist and meet with clients to finalize all meeting room set-ups, menus and equipment requirements.
3. Inspected the meeting rooms prior to each event to ensure that the set-ups are correct and to meet the meeting planner to offer personal service to ensure a successful event.
4. Oversee Banquet staff and Room Service staff in all aspects of scheduling, set-up and banquet service for all sales group.
5. Oversee the room service function for the hotel in addition to events held in guest rooms and meeting rooms.
6. Effectively assures appropriate staff hiring and training according to hotel and department procedures, provide fair, consistent and impartial evaluation and disciplinary actions.
7. Worked with Director of Catering and the Corporate Chef to consistently upgrade service standards and food presentations.

Experience

7-10 Years

Level

Management

Education

Hotel Management

Description :

1. Established standards for personnel performance and customer service.
2. Scheduled staff hours and assigned duties.
3. Coordinated assignments of cooking personnel to ensure economical use of food and timely preparation.
4. Monitored food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
5. Monitored compliance with health and fire regulations regarding food preparation and service, and building maintenance in lodging and dining facilities.
6. Investigated and resolved complaints regarding food quality, service, or accommodations.
7. Scheduled and receive food and beverage deliveries, check contents to verify product quality and quantity.
8. Monitored budgets and payroll records, and review financial transactions to ensure that expenditures were authorized and budgeted.

Experience

7-10 Years

Level

Management

Education

Master's In Management

Description :

1. Managed and Supervised two hotels with multiple staff in bar, kitchen, breakfast lounge, and Events/Catering.
2. Oversee daily operations of all departments along with reports and expense budgeting.
3. Responsible for revenue increase and menu development.
4. Cash handling, Oversee equipment and technical set up of events.
5. Trained all new hires in food Safety, Lead of Food Safety Department, Lead of Serve Safe Certification for both properties.
6. Tech support for general trouble shooting of computers, POS (front end and back end), and technical equipment.
7. Assisted in set up of new hotel computers and implementation of new operating system and software.

Experience

5-7 Years

Level

Executive

Education

A.A. In Computer Science

Description :

1. Carefully interviewed, selected, trained and supervised staff.
2. Clearly and promptly communicated pertinent information to staff, such as large reservations or last minute menu changes.
3. Organized special events in the restaurant, including receptions, promotions and corporate luncheons.
4. Correctly calculated inventory and ordered appropriate supplies.
5. Led and directed team members on effective methods, operations and procedures.
6. Prepared for and executed new menu implementations.
7. Oversaw front of house personnel to maintain adequate staffing and minimize overtime.
8. Effectively managed payroll and timekeeping, including completion of the proper paperwork for new hires and terminations.

Experience

10+ Years

Level

Senior

Education

High School Diploma

Description :

1. Managing all outlets at the resort and ensuring employees operate in accordance with Resort and State/Federal policies.
2. Maintaining cleanliness and inventory level of food and beverage and retail areas.
3. Maintaining departmental budgets and monitoring expenditures.
4. Assisting in establishing and coordinating departmental training and development and responsible for all hiring.
5. Planning and developing procedures to improve operations.
6. Creating and issuing employee counseling and/or disciplinary forms as needed.
7. Responsible for reviewing, correcting and submitting payroll reports.

Experience

5-7 Years

Level

Executive

Education

Financial Businesses

Description :

1. Exhibited thorough knowledge of foods, beverages, training, development, internal growth, supervisory duties, service techniques, and guest interactions.
2. Processed payroll in compliance with all tax regulations for a staff of 100.
3. Managed accounts payable, accounts receivable and payroll.
4. Counseled and disciplined staff when necessary.
5. Manages and coordinates the training and development of staff.
6. Managed 9 bars, Cafe, full service restaurant and catering events from 5-10,000 people.
7. Worked closely with culinary team, beverage team and service team to produce one fluid event.
8. Organized high end events from 5-10,000 people on a daily bases.

Experience

5-7 Years

Level

Executive

Education

Psychology

Description :

1. Chosen from an experienced staff and promoted to management position within a year.
2. Promoted from kitchen staff, to supervisor, to food and beverage manager.
3. Manage food and beverage costs, including inventories and all food and beverage ordering and receiving.
4. Adhere to strict budget expectations including both product and labor costs.
5. Reduced food and beverage costs by more than 20% within a year.
6. Worked closely with sales to revamp meeting and banquet rooms, developing streamlined process for events.
7. Implemented catering and developed extensive catering menus, more than doubling event revenue.
8. Responsible for job postings, interviewing, hiring and training employees in accordance with state and local liquor laws.

Experience

7-10 Years

Level

Management

Education

Associate's In Liberal Arts