Hired FOH and BOH management, oversaw hiring, personnel, scheduling of 60-120 employees. Coordinated promotions and special events. Trained personnel and department heads in all areas of F&B for utmost productivity and fine service. Trained an lead a team of 40 dedicated staff members. Managed food service operations which ran smoothly and efficiently, and met all productivity and quality standards. Managed bar staff, completed end of the month inventory and regulated cost control. Assisted in the four new outlet concepts, 30,000 square feet of new banquet ballroom and meeting rooms. Created and maintained a Wine Spectator Award of Excellence wine list 2007 and 2008. Trained staff on cafe's performance maximization in terms of the food quality. Negotiated supplier arrangements for food and beverage products. Created and executed service training programs resulting in above company averages for all F&B areas of hotel. Communication Skills. Conducted monthly in-services to improve customer service and guess satisfaction. Prepared the schedules for the restaurant and banquet staff Organized all special events and promotions in the Outlets including wine dinners, cigar dinners and miscellaneous theme promotions. Created a managerial incentive program through proactive vendor negotiation and improved marketing strategies, customer service and menu variety. Restructured service standards, training manuals, and food presentation, portion controls, and recipe cards. Directed and implemented service philosophy to ensure exemplary customer service and high satisfaction rates. Facilitated training and development for all food service personnel to ensure high food service performance within the organization. Managed and scheduled staff, inventory, sales, oversaw various food and beverage departments and assisted with coverage of restaurants. He also manages the finances related to the whole process of purchasing food and drink for the hotel premises. Reported to General Manager generating $750,000 in food & beverage sales with a limited membership (150). Responded diligently to customer complaints and took appropriate action to rectify issues. Established and maintained monthly inventory for all food and beverage operations. Managed fine dining restaurant with a beverage inventory of over $100,000. Conducted individual employee performance reviews and administered employee surveys. Managed daily operations in a National chain restaurant. Created a fun and enjoyable environment for team members and guests without compromising ethical company standards. Conducted all pre-arrival meetings with Department heads daily. Selected by senior military officers as the primary special event caterer, when hosting high level military and civilian VIP's. Managed all on-site food & beverage operations across thirteen venue spaces, banquets, bars, restaurant, etc. Directed food and beverage operations, including staff development/training, customer service and inventory control. Assisted with operation/ coordination of holiday and special events. Included are restaurant, bar and room service staff. Established departmental policies and procedure for all food service outlets including lounge and cocktail service in coordination with the gaming commission. Improved overall service in the dining room and at the beach and pool by working hands-on with the service staff. Director Food & Beverage for Renowned, First Class Luxury Hotel in Whistler We are currently seeking a Director Food & Beverage for a very high end, Hotel-Resort in Whistler, British Columbia. Managed 14 Stewards in a high volume food and beverage outlet as an Asst. Assisted Chef with Menu planning and specials. Maintained documentation for food and beverage departments.12. Evaluated food and beverage products to ensure that the quality standards where upheld to our standards. Managed all food and beverage staff by recruiting, hiring, training, and supervising 65+ employees. Reworked the beverage inventory for greater accuracy. Created over 230 new and trendy menu items and two additional services. Created and implemented sound cost controls within budgetary guidelines. Managed and supervised all Hotel Food and Beverage staff. Implemented a standard of procedure for all servers to follow to help achieve higher service standards and guest satisfaction. Developed the beverage menu for the Club with customized menu items specifically for the Club. Collaborated with staff to create catered events, menu items and specials. Managed food and beverage staff, trained new staff. Evaluated and guided each Food and Beverage service staff member to develop responsibility, team cooperation and positive environment. Just like many other positions in the hospitality industry, the job of food and beverage director requires working long and perhaps erratic hours, … Developed several managers to begin streamlining a new hotel property's food and beverage program starting with banquet development. Implemented new Marriott standards for restaurant and banquets Implemented many new marketing strategies as well as procedures for improving Food, Beverage and Labor Costs. Hired and coached staff member in all facets of club operations. Supported and advised all aspects of food and beverage operations for 5 hotels in Nebraska, Iowa and Kansas. Worked towards all product and process enhancements to get the coveted Four Diamonds award from AAA. Managed all food and beverage operations in a multiple outlet setting accommodating over 250 guests. Managed the Capitol Grille (B/L/D), Oak Bar, In-Room Dining, Mini-Bar, and Banquets. Fine-tuned position checklists to insure proper restaurant sanitation and guest satisfaction. Coordinated with regional environmental management to develop and promote sustainable cuisine, composting and energy efficient production practices at Zion Lodge. Implemented staff training guidelines for bartenders and service staff. Spearheaded staff training and education of wine, beer and liquor. Gained experience interpreting BEOs and ensuring the clients received outstanding service. Maintained inventory control, improved product quality and reduced cost. Hired, trained and supervised more than 30 staff members, devised weekly and monthly schedules. Utilized and maintained MICROS POS System and OnQ hotel system. Programmed the Micros with all menu items and maintained the programs on a daily basis. Conducted safety and training per company standards. Planned and participated in restaurant promotions to increase customer awareness of special events. Educated bar and service staff on tequilas and other spirits in specific trainings, verbally and in writing. Food and Beverage Director Implemented nationwide in-room dining, bar and lounge menus. Preformed daily operations/administrative task as assigned by the director to enhance food quality and labor goals. Ordered food and beverage products for all outlets. Managed annual Food and Beverage revenues of $2.2M while increasing revenues by 3.5% year over year. Initiated Standard Operating Procedures for Food & Beverage Outlets, Kitchen, and Banquet Department. Facilitated all training programs on FOH and BOH, as along with fine dining procedures. Developed and managed the monthly and annual budgets, Business/marketing plans, sales forecasts and objectives to meet or exceed expectations. Consolidated three independently operated food and beverage departments, placing all operations under one corporate food and beverage umbrella. Developed annual budgets and staff guidelines; purchased food and equipment; controlled costs and inventory. Organized & Oversaw large banquet functions & meetings. Developed and instituted a new service staff training program. Reorganized restaurant operations to increase profitability and maximize effectiveness. Supervised 10,000 square feet of banquet space and 50 employees Worked with department directors on staffing, scheduling, budgeting and forecasting, Managed food & beverage operations across three separate vessels -Fulfilled specific customer requests and demands -Oversaw weekly inventory and ordering procedures. Ensured cleanliness of coolers, freezers, and dry storage areas, as well as food preparation and serving areas. Ensured meeting space and heart of the house areas were cleaned and maintained. Managed room service, bar, and restaurant operations in a high volume atmosphere. Interviewed, hired and trained all front of the house staff to align with clubs' service standards. Co-managed a food & beverage department consisting of two restaurants, two bars, and four quick service food outlets. Participated in menu planning, pricing, and creation. Consulted with other department heads to determine their needs and dreams and reported to the Director of Golf. Managed the work schedule for the part-time Server staff as well as maintained the food and beverage inventory. Recruited, trained, and motivated front of house service staff, servers, and bartenders. Assisted the Director of Catering in creating retention of local client base, increasing food and beverage sales by $250k. Coordinated daily operations including weekly staff meetings, addressed and resolved customer complaints. Assisted in achieving the Gold Circle Award from Marriott in 2011 for guest satisfaction. Developed and implemented server, bartender and banquet training programs. Implemented a detailed Purchase Order system hotel wide to assist department heads in controlling monthly expenses. Planned, executed, and achieved yearly strategic and financial goals. Created yearly budgets for all hotel and restaurant operations in the company. Produced budget forecast and requested reporting for payroll union labor. Recruited, evaluated and trained entire FOH, service, banquet and restaurant staff. Walked all VIP rooms/homes and public spaces with Guest ServicesManager, and met to review all arrivals and staffing. Promoted payroll reductions through effective and efficient scheduling. Implemented a complete set of operational and cost control systems to efficiently manage the F&B department. * Execution of high volume events up to 300 people. Managed Room Service Operations at Marriott Marquis. Escorted cashiers and funds to and from outlets and guest rooms with amenities. Managed eight departments, supervising all department heads. Established food & beverage department from inception for 2 golf clubs, off site catering, and child day care meals. Boosted morale and employee retention by implementing new procedures, standardizing customer service policies, and conducting staff training. Analyzed sales trends, comp-set identification and evaluated product positioning. Assessed staffing needs and recruited staff members. Supervised the front and back of house day to day operations, accounting, food costs, and labor costs. Implemented departmental strategies and maximized the financial performance of all food and beverage outlets. Developed the policy and procedure manuals and guest service guidelines for each front of house area in food and beverage. Developed wine list and programs that introduced new and exciting varietals for discerning guests. Managed F&B operations of over $41M in annual revenues. Promoted to Assistant GM and oversaw all operational aspects of hotel. Directed day-to-day operations throughout Food and Beverage Department. Minimized labor costs by maintaining operations with limited employees. Implemented policies and procedures to ensure proper functioning of my department according to company standards. Managed and trained resort staff to adhere to Forbes, AAA Diamond, and JD Power guest rating standards. Supervised 17 conference floors, high volume cafe serving 1200 guests daily, 1 kiosk serving 275 guests daily. Supervised installation of new Food Service Efficiency Program, and trained area of 12 stores. Designed efficient side work and cleaning schedule for FOH. Scheduled and received food and beverage deliveries, checking delivery contents, verifying product quality/quantity. space, restaurant, room service, bar, concierge lounge and Starbucks. Professional Summary Highly efficient and customer-oriented Food And Beverage Manager with 8 years experience in food and hospitality environments. Managed 20-80 banquet staff members in a 16 million dollar banquet venue as a banquet manager. Selected to develop the food and beverage department specializing in Mediterranean cuisine. Managed food and beverage outlets such as convenience carts, snack bar, and dining room. Monitored overall performance to ensure adherence to service standards, sanitation standards and productivity standards that ensures exceptional guest satisfaction. Remodeled concession stands and implemented POS and perpetual inventory systems with software. Maximized profit and productivity through spreadsheet analysis with hands-on management style. Conducted several training programs such a 'be my guest', implementation of Beverage. And safety certifications. Worked with Executive Chefs in menu planning and with kitchen staff to ensure efficient operations, including equipment maintenance. Developed the annual budget for all Food & Beverage areas and advertising and marketing for all F&B outlets. increased food sales by 18%. Developed and implemented an entirely new beverage program including but not limited to a signature cocktail menu and Happy Hour. Developed substantial repeat/referral business through effective client relations management. Worked as host and liaison for many VIP and marketing functions. “Purchasing” includes sourcing, ordering and transporting of F&B. Directed all food service outlets and serving staff including Restaurant, Bar, Banquet Services and Gift Shop. In fine-dining establishments the manager … Interacted positively with guests while promoting hotel facilities and services. Evaluated purchasing and service standards and developed improved systems for overall streamlined operations. Communications skills are among the most important skills that food service managers need to have. Expedited VIP clientele amenities, requests, and established solid connections with several VIP guests. Played key role in planning new restaurant concept and renovation from Holiday Inn to Marriott Hotel. Reported to the Managing Worked closely with food and beverage director, catering director, and general manager to ensure service standards. Recommended revisions to food service procedures to enhance efficiency. Managed four distinct fine dining and high volume restaurant outlets including the Crowne Room and Sheerwater Restaurant. 24. Created concepts, purchased and controlled inventory for a wine list containing over 950 international selections. Ensured pricing on all menu items were properly updated in the Micros system. Maintained dining rooms clean and organized Increased Sales Revenue for F&B Operations. Handled the operational budget to ensure maximum quality in the food and beverage preparations through cost-efficient expenditures. Assisted property GM in forecasting and preparation of annual Budgets. Supervised 4-12 employees:including hiring, scheduling, performance reviews, and terminations. Maximized Revenues by monitoring bookings and meeting space to guestroom ratios and efficient set- up strike times. Developed staff sales contests in order to meet certain financial goals. Reduced employee labor by 22% while continuing to offer a high level of guest service. Scheduled employees for complete food and beverage staff. Conferred with direct reports and culinarian (dotted-line report) on product development. Created a training regimen for FOH staff focused on upselling wine and appetizers to increase overall revenue. Implemented and established departmental objectives in accordance with, company procedures and policies. Participated in departmental budget and cost control planning, execution and analysis. Established and upheld standard operating procedures using diligent communication with all team members. Organized dozens of catering events including weddings and special events. Developed monthly forecast and annual budget; coordinated effective control of food and beverage costs, payroll and direct expenses. Reviewed and documented beverage sales and cocktail service sales. Leveraged superior business leadership ability to motivate team members to unsurpassed levels of performance, quality, and customer service. Reviewed and assisted fellow management staff with recruiting plans, hiring decisions and training programs. Ensured excellence in customer service delivery, staff training and development, and special event organization. Assisted with install for Micros for all food and beverage outlets. Maintained a cost effective work environment by controlling and monitoring event and overhead budgets - Promoted a positive and efficient work environment. Employed creative talents in meal and menu planning while using current trends to aid in decisions. Directed 11 food & beverage outlets, plus catering events within the park, 12 supervisors, and 200 employees. Opened and created high volume, top producing Banquet Department from its inception. Maximized food and beverage sales by identifying and targeting sales opportunities through marketing. Increased overall food and beverage revenue for all (three) hotels by more than 300-percent. Increased customer satisfaction levels through exceptional relationship management skills. Controlled and reported on financial aspects, including cash flow, inventory, payroll, and audits. Fulfilled a critical role ensuring the success of food and beverage operations for this four-star premier resort hotel. Developed and maintained quality standards of foods and services and implementedstrategies to achieve goals and objectives for all companies. Directed all F&B operations on property, including Torrey Pines Golf Course concessions. Worked with Lotus, Microsoft Word, Excel, Windows 95, AmiPro, Breeze. Re-trained staff on updated service standards resulting in double-digit Guest Satisfaction survey increases. Implemented improved service and operating standards that contributed to the hotel achieving the AAA 4-Diamond rating. Opened 10 of the 13 Starbucks locations in Sky Harbor Airport. Participated in Marriott's mentor program, mentoring 2 college intern/management trainees through MDRP to ongoing management positions within Marriott. Directed staffs of up to 130 employees responsible for food preparation and service delivery in 6 bars & 3 restaurants. Led a team of more than 50+ staff members that included a manager and two supervisors. Managed food and beverage operations for a nightclub and banquet facility with a budget of $375,000. Supervised routine food preparation and insured that safe food handling procedures were being used. Organized key events and promotions for product acknowledgment and service for the Arnold Palmer Managed gold coarse. Directed efforts to increase Guest service in outlets and banquets. Certified Microsoft OEM Systems Builder, Microsoft Registered Partner. Developed the 2015 budget to be in line with a 12% overall department revenue growth. Helped Provide Costumer's with a Fine Dining Experience all while leading a Focused Guest Service Team. Reduced labor costs from an inherited 94% of food sales to 45% of food sales. Reduced department labor costs by 5% through adjusted work schedules based on forecasts sales volume. Introduced new training program for FOH team, and refined the event program to focus on hospitality and service. Rolled out weekly wine tasting programs and wine education to FOH staff. Developed and implemented a procurement and inventory management system. Hired/Trained new employees, Maintained food and beverage inventory records, Prepared food to order as stand attendant, Distributed alcoholic beverages. How much does a Food & Beverage Director make in San Antonio, TX? Increased overall food & beverage revenues by 12% and profitability by 3% year over year. Aligned plans and implemented cost control measures based on detailed sales forecast and analysis of labor cost. Your primary goals include ensuring service standards and complying with health regulations. List top 5 skills: food and beverage director, food and beverage manager, food and hygiene . Planned and executed all banquet functions for up to 1,500 people. Leverage your past accomplishments into tangible resume skills and experience to set yourself apart from the pack. Advanced to progressively more responsible position in management role to provide supervision for a full-service deli/bar. Trained and developed staff of six, maintained inventory, and food and supply ordering for all food service operations. Developed training programs and SOP for employees including J1 international student training program. Coordinated special events for Austin Convention Center. Coordinated and documented reservations and special events. Adept communicator with team leading and … Assisted with the planning and executing of all private VIP events. Preserved excellent levels of internal and external customer service. Assisted in food inventory for all banquet and restaurant operations. Re-designed the overall banquet, restaurant and bar concepts with new menus, d cor, and service standards. Created strong relationships with members to encourage meaningful customer service. Organized & standardized all purchasing and inventory procedures for all food service operations. Managed all food, beverage and labor costs associated with more than $360K annual budget. Worked with building accountant to make sure food and beverage department is on budget for the month and year. Promoted to this position in 2004 after establishing an excellent record of performance in food and beverage operations. Provided customer service by encouraging an uplifting atmosphere and responding to concerns. Raised departmental efficiency and sanitation by introducing detailed procedures for equipment cleaning and side work. Managed bar operations and held accountability for entire beverage department and inventory. Applied extensive staff training in both formal and casual service. Booked all special events, banquet facility, and clubhouse functions including golf tournaments socials and wedding receptions. Highly efficient and customer-oriented Food And Beverage Manager with 8 years experience in food and hospitality environments. Trained and mentored service staff and butlers on events and services for a 1000 room hotel and luxury villas. Developed recipes and techniques for food preparation and presentation. Specific job duties might include hiring service staff, hiring bartenders, training staff, ordering food … Implemented new menu items that increased customer satisfaction and perceived value while also reducing costs. Waited tables in fast-paced high volume production environments. Developed a wine list receiving restaurant of the year award in 2009 by the Washington Wine Commission. Increased Food and Beverage sales by$45,000 during the 2013 golf season. 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Conducted audits and approved weekly payroll for assigned classifications. Directed a staff of up to twenty (20) employees responsible for food preparation and service delivery. Opened full service courtyard in compliance with Marriott specifications. Improved and maintain productivity and morale by initiating systems for accountability and providing effective training programs. Conducted/facilitated meetings with direct reports as well as between departments. A food and beverage director needs to be well-versed … Developed a Culinary, Catering, Stewarding and FOH team of 4 directors 28 managers and 460 associates. Directed overall direction and day-to-day operations for the food and beverage department. Managed the day-to-day operations of food and beverage outlets maintaining quality and profitability standards. Sustained a positive relationship with Union associates and Union representatives. Participated in all administrative duties including budgeting, forecasting and cost controlling. Maintained Safe and Sanitary environment for food preparation and presentation. Lowered labor costs by 10%, and properly hired and trained 14 new employees during first 2 months. Formerly, Holiday Inn, Hollywood) 150 Room Full Service, Four star boutiques. Expanded revenue of wine sales in all venues by implementing in-depth staff training program. Implemented new plating system and created new menu items boosting sales by 65%. Implemented aficionado list, modern afternoon/tea liqueurs, eclectic libations, creative wine lists. Hired and trained a management team that consisted of an Executive Chef, two Sous Chefs, and four FOH managers. Implemented purchasing and inventory controls, as well as food service sanitation and quality control programs. Assistant Food and Beverage Manager Resume. The average salary for a Food and Beverage Director with Strategic Planning skills is $73,698. Supervised staff of 5 managers and 32 hourly employees in multiple food and beverage outlets. Implemented creative ideas to promote liquor sales and assembling of VIP amenities. Supervised a staff of 40 employees, operating five F & B outlets and 20,000 square feet of private party space. Managed daily operations to optimize sales and increase business. The food and beverage manager CV sample lists relevant skills such as communication, supervision, and adaptability. Accomplished primary goal of re-establishing member confidence in the club through staff training and menu re-design. Utilized extensive knowledge of Labor Management Systems and Property Programmer for MICROS in consistently achieving budgetary and productivity goals. Directed all F&B operations in 272-room hotel with 21,000 square feet of banquet/meeting space. Increased revenue with the St. Barnabas Charters Grocery Store (also under the direction of the Food & Beverage Department). 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