Organizational Skills: Food and beverage managers are well versed in appropriately delegating and managing food service projects. Provided excellent customer service and communication skills to numerous companies, staff members, and vendors. Maintained expenses below budget through waste reduction, purchasing decisions and cost effective operating procedures. Led customer relations and sales training programs for food and beverage staff. Worked closely with HR management to determine staffing requirements, identified and recommended potential candidates for the food and beverage department. Collaborated with Resort F&B Operations Manager to develop quality menus that satisfy guests dietary needs. Formulated payrolls and input information into system. This requires significant logistic skills and strong management skills. Promoted in 10 months to Senior Director of Food & Beverage responsible for all food and beverage operations for 3 clubs. Formulated, monitored, and maintained profitable operating budgets by controlling food, liquor, and labor costs. Department meeting being held monthly. Transferred to Marriott Hotel at Newark Airport in 1990. Implemented new Marriott standards for restaurant and banquets Recruited as executive chef and quickly promoted to management position in independent senior living facility. Interacted with guests to obtain feedback on product quality and service levels and utilize to improve guest satisfaction. Supplied and coordinated all beverage/bar services with casino for special events. Handled all guest service issues by formulating solutions and resolving them immediately and professionally. Adept communicator with team leading and … Created goal setting and training at the highest level for 100 staff members. Hired to manage daily clubhouse, restaurant, and banquet functions, as well as manager on duty for the premises. Participated in Marriott's mentor program, mentoring 2 college intern/management trainees through MDRP to ongoing management positions within Marriott. Managed all the various main service areas of the hotel including the restaurant, Starbucks, room service and banquets. Accomplished primary goal of re-establishing member confidence in the club through staff training and menu re-design. Retrained and reformed all service staff and was able to increase customer satisfaction. Assisted with building MICROS database for both POS and inventory management. Directed 7 employees at Riverside Golf Course with responsibility for P&L, sales, inventory and cost controls. Established new protocols for all food and beverage staff. Assisted with private parties and service in food and beverage outlets when necessary. Developed seasonal menus and created extensive wine and beverage program.2015 Season (seasonal position). Implemented cost controls on food and beverage inventories by minimizing menu items, par levels and pricing contracts. Completed orders, inventory, assist with menu items, scheduling. Directed overall direction and day-to-day operations for the food and beverage department. Organized dozens of catering events including weddings and special events. Achieved AAA Four Diamond Status in 2004. Maintained positive financial results in subsequent years as General Manager. Involved in daily operations concerning food and beverage presentation. Determined service standards for personnel. standards for the restaurants. Managed front office staff of 40 associates, including Bell stand, PBX and Concierge at this 380-room full service hotel. Developed and implemented an entirely new beverage program including but not limited to a signature cocktail menu and Happy Hour. Job Description of a Food and Beverage Director. Maintained quality food preparations, opened and closed restaurant, including preparing end of day reports. Directed strategic initiatives to achieve increased revenues and outstanding guest service while reducing costs and developing teams. Hired and trained all staff alongside the executive chef, leading a team of 18 to begin restaurant operations. Created breakfast door hanger for guest rooms, professionally designed and printed also at no cost to the hotel. Food & Beverage Director directs and oversees all aspects of the organization's food and beverage planning and service, with duties to include menu planning and costs, preparation and presentation of food … Collaborated with Head Chef to ensure adequate quantities of food and beverage inventory were on hand to ensure guest satisfaction. Skills … Trained new managers and employees in proper service standards and procedures to adhere to the company's policies. Reorganized evening restaurant operation and room service department resulting in higher quality customer service and lower food and beverage delivery time. Coordinated entire Food and Beverage operation for this Member driven Club. Interviewed, hired and trained all front of the house staff to align with clubs' service standards. Managed the daily operations of the F&B department including room service, banquet functions, and hotel dining facilities. Developed and implemented a flavored coffee program to regain customers from a nearby Starbucks. Conducted proper training to ensure all staff members were properly trained to safely handle foods, beverage and utensils. Established and monitored quality of service standards. Implemented strategic food and beverage sales plans to increase volume. Executed daily operations of all food & beverage operations for this 300 room boutique resort casino. Managed day-to-day Food and Beverage Outlets activities, including In Room Dining and Private Reserve. Planned and executed special events to increase revenue, such as bingo, theme food nights and entertainment. Promoted to Revenue Manager. Earned a reputation as Master programmer of Micros and Squirrel POS. Handled the operational budget to ensure maximum quality in the food and beverage preparations through cost-efficient expenditures. Worked with GM's and Directors to improve client's net operating income and centralize revenue management. Evaluated purchasing and service standards and developed improved systems for overall streamlined operations. Reported to GM and Regional VP of Operations. Ensured employees delivered quality food and beverage service to guests in a responsible manner within established time frames. View details and apply for this food & beverage manager job in Weybridge (KT13) with Oatlands Park Hotel on Caterer.com. Participated on menu revisions and selection of individual menu items. Created BOH training program in conjunction with Paul Smith's College. Ensured customer satisfaction for demanding clients including diplomats, heads-of-state, celebrities, and VIPs. Planned, executed, and achieved yearly strategic and financial goals. Developed / mentored 7 supervisors for successful advancement to management positions. Implemented nationwide in-room dining, bar and lounge menus. Supervised the delivery of food and beverage orders from various vendors. Directed F&B operations for 12 Union and non-Union hotels (corporate-owned, managed and franchised). Designed and implemented training programs directed to specific job skills resulting in higher satisfaction rate for our associates. Coordinated with club personnel regarding production, merchandising, and quality standards. Maintained and developed relationships with numerous departments throughout entire property. Managed all food and beverage operations for 57-room, 158-suite, European-style AAA Four Diamond Award luxury hotel. Worked closely with sales team to plan and design service elements and food service for large events. Handled all aspects of running a full service caf as a part of this chain of Midwest fitness facilities. Prepared annual budgets approved weekly payroll. If you are hiring for this role, here is an example of a food and beverage manager job description that you can use as a template in creating a suitable one for your business; it shows the typical duties, tasks, and responsibilities of the position: 1. Updated and upgraded all training programs, marketing plans, budgets and menus to create more effective and professional systems. Reduced beverage inventory levels and ordering by creating written par levels. Managed annual Food and Beverage revenues of $2.2M while increasing revenues by 3.5% year over year. Conducted several training programs such a 'be my guest', implementation of Beverage. 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Dedicated to continuous quality control, diligently following policy and standard operating procedures that enhanced food safety and customer satisfaction. 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. Managed and maintained 4 food and beverage departments which included Starbucks, Full Service Restaurant, Lounge, and Room Service. Performed in the capacity of Hotel Sommelier and Food & Beverage Director at a AAA/Five Diamond resort. Coached staff on guest service that led to a 15% increase in Overall Food & Beverage experience guest scores. Managed all food and beverage operations including private events, social and restaurant operations. Managed set up, preparation and execution of functions in over 2,000 square feet of banquet space by overseeing Housekeeping Housemen. Provided positive reinforcement and feedback, which staff responded to by increasing productivity. Maintained all food and beverage orders and inventory. Ordered supplies, created marketing material, handled catering orders, hospitality events, and VIP amenities. Minimized staff turnover by forging positive relations and championing skill development. Budgeted inventory and FOH supplies on a monthly basis. Created a training regimen for FOH staff focused on upselling wine and appetizers to increase overall revenue. Reorganized/reformulated employee training program for kitchen staff. Attained executive committee meetings for data analysis and success bridges. Conducted individual employee performance reviews and administered employee surveys. Assembled an excellent staff that provided quality food and service while maintaining state, county, and corporate standards. Tested Express Lunch proposition featuring service model change focused on speed-of-experience. Inspected and purchased food & beverage products for restaurant/delicatessen and outdoor mobile food vendor (hot dog carts). Participated in menu planning, pricing, and creation. Conceived and implemented departmental policies, procedures and training programs. Developed staff sales contests in order to meet certain financial goals. Worked with the Restaurant Manager and assisted with restaurant operations. Learn about the education and preparation needed to become a food and beverage director. Conducted monthly department meetings and deliberated various training programs; also developed and introduced new training manual for associates. Managed overall food & beverage operations and revenue management. Director, Food & Beverage Resume Examples & Samples Manage operations, including but not limited to all Food and Beverage operations Special responsibilities include utilizing innovative and creative … Managed 20,000 square feet of meeting Managed the operations of the fine dining Restaurant and the Banquet Functions to ensure exemplary service. Supervised quality control and sanitation procedures and critiqued restaurants to ensure the quality of food and service met industry regulations. Presided over an operation which produced high-quality food, and met all resident nutritional requirements. Promoted excellent customer service and quality staffing through extensive front line management skills training. Attained perfect scores in our yearly QA and METS, Life and Safety inspections for the Food & Beverage department. Tips for Creating a Great Food and Beverage Manager CV. Surpassed budgeted 2013 F&B Revenues by 14.5% and lowered Front of House payroll expense by 4.5%. Refined guest service for discriminating clientele. Managed food & beverage for 257 room hotel with 18,000 square feet of multi-functional meeting space. Managed bar operations and held accountability for entire beverage department and inventory. Adhered to all safety, sanitation, food preparation, food storage and alcohol beverage control policies. Maximized food and beverage sales by identifying and targeting sales opportunities through marketing. Coordinated weekly schedules and managed payroll processing functions including monitoring meal break compliance, labor productivity and attendance. Increased guest frequency and member satisfaction by implementing new food service ideas and procedures. Controlled labor expenses, effective inventory management and ordering of all necessary requirements for the hotel. Managed and trained resort staff to adhere to Forbes, AAA Diamond, and JD Power guest rating standards. Designed and implemented a program to motivate beverage sales, tripling beverage sales per guest. Acted as Manager on Duty for entirety of resort, handling all escalated guest service issues. Developed training programs and manuals for Executive Chef, Kitchen Managers, Banquet Heads and Associates. Reopened Grille for dinner service developed and established premier specialty brunch to assist hotel in gaining Four Diamond Rating from AAA. Coordinated food and beverage operations and product quality management for hotel property dining, including banquet and convention services. Increased food and beverage sales by 10% during off season months/seasonal months through strategic planning, marketing and customer service. Educated bar and service staff on tequilas and other spirits in specific trainings, verbally and in writing. Hired to revitalize existing Food and Beverage Operations. Restructured service standards, training manuals, and food presentation, portion controls, and recipe cards. Restructured entire Micros system and updated pricing to achieve maximum profit levels. Managed room service, bar, and restaurant operations in a high volume atmosphere. Prepared, tested, and presented food recipes to consistently maintain quality standards and minimize food costs. Managed a Food and Beverage staff of over 50 employees. Increased rates and prices for meeting space and menu prices by 10-15% per year over 2005-2006. Designed, trained and implemented training programs that ensured high quality service, profitability and asset protection. Completed AGM Pre-Requisites and managed Loss Prevention. Planned and directed all events in spaces that exceeded 50,000 square feet. Exceeded all Leisure Sports and health department standards for cleanliness, food preparation and storage. You manage food costs, create unique menus for special events, manage staff members, and handle office administration. Introduced a training program for culinary and service staff. Prepared and tracked sales budgets, consistently meeting a weekly sales volume of $144k in beverage sales. Highlighting valuable experience is crucial as well, along with any certifications that support managerial skills. Utilized cross-training to generate the most flexibility while maximizing identified payroll parameters. Earned the Crown Plaza Flag Ensured compliance with established policies and procedures for food service standards at nine locations with 6,500+ slot machines. Coordinated with regional environmental management to develop and promote sustainable cuisine, composting and energy efficient production practices at Zion Lodge. Implemented solid operational service standards and job descriptions. Participated in training program, which included myself and one other coworker training all FOH employees. Managed and designed unique programs to increases the club's food and beverage revenue. Coordinated daily operations including weekly staff meetings, addressed and resolved customer complaints. Performed inventory control, procurement, P&L management, cost control, staff supervision among other related functions. Director of Food and Beverage (London opening) Business Unit: The Peninsula London Corporate Office Location: London The Peninsula London, superbly located at 1-5 Grosvenor Place in Belgravia, will overlook Hyde Park Corner, the Wellington Arch, Green Park and the gardens of Buckingham Palace. Expedited VIP clientele amenities, requests, and established solid connections with several VIP guests. Implemented quality and speed of service training for both Front of House and Back of House staff members. For line personnel, the Assistant to the Director of Food & Beverage must be present with the Food & Beverage Supervisor. Coordinated wine and spirits staff training. * Trained all food and beverage service staff and managers. And safety certifications. Managed total F&B operations in 600-room hotel with 23,000 sq. These ideas can help you craft an outstanding food and beverage manager CV: Focus on the positive when you word your responsibilities and job duties. Continued to oversee the Pro Shop while managing F&B operations. Promoted from Executive Chef to manage the entire Food and Beverage operation. Inspected guest rooms, public access areas and outside grounds for cleanliness and appearance. Managed and scheduled multiple outlet facility Maintained full service restaurant, piano lounge, and 8000 square feet of banquet facilities. Customized menus to fit within budget for various segments including SMERF, government, corporate, pharmaceutical, bridal, and religious. Incorporated enhancements that led to hotel receiving four AAA 5 Diamond Awards. Implemented cross-training programs to improve efficiency of service. Managed company-wide beverage program with annual bar sales over $10 million. Appointed to corporate steering committee for standardized catering program, product development procedures, and computer based Inventory management systems. Restructured and scheduled 65 hourly employees and six salaried staff members. Directed menu development, purchasing, and inventory management tasks. Coordinated the logistics of a customer-service focused team to service 806 guest rooms. Interacted positively with guests while promoting hotel facilities and services. Aided the Food & Beverage Director in the development of new menu items and drinks. Trained under a Master Chef in all areas of kitchen management and food preparation and presentation. Overhauled bar operations with new Micros P.O.S. 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