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Assistant Food And Beverage Manager Resume Samples
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0-5 years of experience
Managed In Room Dining and Banquet service consisting of 58 associates, to provide the best in the industry leading service for a 187-room hotel with 21 condos. Responsible for all day-to-day operations of In Room Dining, Jade Bar while leading banquet services in the 4500 Sq Ft Gramercy Terrace and a 900 Sq Ft Meeting Boardroom. Surpassed year-to-year revenue forecast by adding and making changes to menus through creative thinking.
- Increased IRD revenue and employee retention through quality service, cross training, suggestive selling and teamwork
- Managed daily labor hour’s daily and weekly payroll through ADP, and inventory through requisitions and end of month inventory
- Provided optimal customer experience through conflict resolution, creativity and consistently working proactively in delivering high quality results and providing thoughtful and anticipatory service
- Reduced Overall Beverage Cost from 22% to 17%
- Reduced Overall Labor Cost from 29% to 21%
0-5 years of experience
Managed all aspects of food and beverage at two live entertainment venues (Fillmore Silver Spring and Warner Theatre) in Washington, D.C., with combine revenue centers of over $2 million.
- Spearheaded projects and plans that increased sales by $100,000 (15% increase) and $300,000 (16.5% increase) at the Warner Theatre and Fillmore Silver Spring, respectively, from the previous year.
- Developed creative product ideas and point of sale strategies to increase the per cap by $.50 at the Warner Theatre from the previous year.
- Forecasted sales, placed product orders, and monitored inventory control in accordance with budget constraints.
- Provided detailed reports of sales and earnings to accounting/finance departments and clients.
- Managed backstage catering for high-profile artists and talent.
0-5 years of experience
Managed daily operations of the signature restaurant and bar and lounge, while ensuring each guest’s expectations were exceeded and a low beverage cost was maintained.
- Oversaw and ensured guest satisfaction for all fine dining and lounge guests. Comment card scores remained above 90% at all times.
- Re-organized and designed entire beverage inventory system including creation of daily inventory and requisition of all beverage products for three dining outlets. This resulted in lowering monthly beverage cost by 3%
- Responsible for monthly food preference reports for food and beverage outlets in order to change any items that were not well received
- Primary POS system programmer for all new or revised food and beverage items thus resulting in increased server efficiency
0-5 years of experience
Oversaw Food and Beverage Department including multiple outlets, such as fine dining, in-room dining, banquets, and private events. Responsible for managing 36+ employees and assisting in recruiting, interviewing, hiring, and training associates. Participated in staff meetings and evaluated performance of employees in designated areas and provided regular appraisals for improvement.
- Maintained exceptional quality of all beverage services served to customers. Helped to increase Guest Satisfaction Survey score from 65% to 76% in 2014.
- Worked with food and beverage team to increase net sales by 8% year-over-year, by cutting costs and increasing sales by effectively training staff.
- Forecasted schedules to appropriately meet the demands of business and efficiently monitored and managed effective costing and resource allocation.
- Demonstrated ability to increase banquet sales and build rapport with clientele; recognized for ability to communicate to hotel colleagues and guests in a professional and timely manner.
0-5 years of experience
- Oversaw operation of Rio Grande Lounge, accounting for sales and expenses, interpreting P&L, and managing staff of 10-12 associates. (Lounge generated $80k-$90k in revenue monthly)
- Increased service scores by 10% over summer season.
- Utilized prior year reports to forecast general and specific revenue trends, scheduling employees according to accurately forecasted business levels, to consistently provide exceptional levels of service
- Developed new drink recipes and menus to more efficiently sell alcoholic products.
6-10 years of experience
Assisted in daily food and beverage operation for PGA Tour’s second highest revenue producer in the network (behind TPC Sawgrass)
- Scheduling for two golf course operations and two snack bar operations.
- Trained staff in health and food safety as established by the Arizona Health Care Department.
- Made staff accountable with Above and Beyond customer service training as dictated by the PGA Tour Golf Course Properties.
- Assisted in revenue projections, cost containments, staffing plans, menu offerings, employee reviews, and capital requests.
- Numerous increased responsibilities to Acting Food and Beverage Manager when existing Manager was often opening new TPC properties.
0-5 years of experience
Oversee daily operations for multiple F&B outlets. (Room Service, Restaurant, Pool, Bar & Lounge)
- Increased Medallia score by nearly 20% in all outlets, including highest score to date in Room Service
- Lead daily and monthly departmental meetings with staff of all outlets
- Redesigned training program with company Five-Diamond guest service standards in all outlets
- Organized and managed events meant to drive new business and revenue
- Managed labor and conducted payroll for multiple outlets
0-5 years of experience
Organized and directed activities for four food and beverage outlets and banquets for a 400 room hotel with attached water park.
- Provided expeditious resolution to customer complaints relating to Food and Beverage.
- Scheduled half of the Food and Beverage staff including Bartenders, Hosts, Wait Assistants, and In-Room Dining Servers
- Devised and incorporated all Standard Operating Procedures for property
- Spearheaded all aspects of the alcohol program to include training, ordering, and inventory of over 80 bottles of wine, over 100 liquors and over 20 beers.
- Coordinated and executed quarterly meetings for the entire Food and Beverage Staff of over 90 employees.
- Promoted through a series of increasingly responsible positions to final distinction of Assistant Manager.
- Honored with Employee of the Month award (Oct 2007) for continual display of outstanding customer service.
- Launched distinct campaign that led to monthly gross department’s sales of over $400K for ten consecutive months.
0-5 years of experience
Managed over 45 employees within Room Service, Private Bar, Pool Bar, and Fitness center team.
- Oversaw services provided to high-profile guests, including celebrities, foreign dignitaries, and government officials.
- Promptly and appropriately responded to guest complaints to exceed guest expectations, while protecting hotel assets and revenue.
- Administered training programs within the outlets, including new employee orientation.
- Increased employees’ morale, and provided coaching and feedback.
0-5 years of experience
As Assistant Food and Beverage Manager, assisted in serving customers for one of the leaders in the international high-class hotel industry with nearly 200 luxury hotels in more than 55 countries.
- Assisted in managing all food and beverage services.
- Coached and mentored new employees in customer-service processes and company policies.
- Helped to enhance customer-satisfaction ratings.
- Assisted in the execution of conferences and banqueting.
- Participated in weekly meetings with sub-department heads.
0-5 years of experience
Managed scheduling of a staff of 20 servers & bartenders
- Responsible for performance management of servers and bartenders
- Completed budget for the food and beverage department
- Hired & trained all front of the house food & beverage employees
- Reorganized the banquet service standards to create a more efficient staff, improving our member’s/guest’s experience
- Contributed to an annual revenue increase in food and beverage from $1.5 million to $1.9 million
0-5 years of experience
Assisted in all aspects of operating a three-meal restaurant, Room Service department, lounge, and a fine dining restaurant in an 834-room union organized convention hotel.
- Created and implemented an Amenity book for use by sales department to enhance guest experiences
- Successfully implemented incentive programs for employees to increase sales.
- Assumed primary responsibility for updates and management of POS system (Micros) for all outlets.
- Selected as a member of the Task Force that assisted in the takeover responsibilities of a newly acquired upscale property in Philadelphia.
0-5 years of experience
Supervised 5 outlets including 24-hour room service, 35 associates and 3 supervisors.
- Managed operations including scheduling, payroll, and marketing.
- Increased profitability in all outlets during 1997 (from 8% to 12%).
- Hosted Xerox, World of Coca Cola, and IBM events at Marriott for the 1996 Olympic Games.
- Assisted in the restaurant renovation from American Grille to an open-air kitchen Steak House.
0-5 years of experience
- Directly supervised and led a new Poolside Grille Manager.
- Took charge of beverage staffing, training and inventory.
- In absence of the F&B manager, assumed management responsibilities.
- Maintained sound fiscal management of budget, taking operation from a 23%
- Created menu with responsibility of food inventory and ordering.
- Hired, trained and supervised all poolside grille employees.
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Last edited by: Gabriela Barcenas, CPRW, Content Writer II -
Gabriela Barcenas
CPRW, Content Writer IIGabriela is a Certified Professional Resume Writer (CPRW) and career adviser. With 10 years of digital media experience and five years of resume writing expertise, her publication history includes fashion, education, travel, social justice, equitable design and career advice.
