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Beverage Director Resume Samples
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0-5 years of experience
Reached 101.2% of sales goal and qualified for yearly bonus of $18,000, considered exceptional within the company.
- Launched company’s first-web page, which resulted in a $30,000 increase in six months.
- Initiated cost controls that reduced labor expenses by more than $80,000 (7%) and reduced food & beverage costs by more than $140,000.
- Created a safety awareness program that reduced occurrence of injuries from 58 to 18 in a 1-year time period.
6-10 years of experience
Directed all aspects of food and beverage operations for this hotel generating revenues of over $3M including a restaurant, bar, lounge, room service, kitchen and banquets. Held full P&L accountability and managed direct and indirect staff of 40.
- Implemented departmental strategies and maximized the financial performance of departments. Ensured high standards of food and beverage quality, service and marketing to maximize profits and ensure outstanding customer service.
- Consistently achieved positive sales and guest counts year over year. Received every monthly bonus for effective P&L management and cost containment during tenure.
- Developed and managed food and beverage annual budgets including capital expenditures.
- Worked closely with managers to focus on best practices to provide the best possible work environment and foster growth.
- Implemented a quality training program, valuing employee contribution, creating incentives and turning performance into compensation and company goals. Significantly reduced management and staff turnover.
- Improved overall operations including food quality, quality controls, employee morale and overall profitability
0-5 years of experience
Oversee food and beverage operations including catering, gastropub style restaurant and room service departments in 150 room hotel
- Instituted beverage program introducing 20 tap draft system, select wine by the glass program and “All Fresh Ingredients” mixology based cocktail menu resulting in an increase of approximately 600k annually
- Revamped menus and pricing structures for use of seasonal and local products with creative cross utilization resulting in increased sales while improving food costs to under 35%.
- Introduced staff service programs to improve customer satisfaction scores and increased check averages.
- Employ a lead-by-example, sleeves-up management style enhancing employee productivity and improving customer relations.
0-5 years of experience
Full service hotel with revenues over 2.5 million annually. Catering space of 11000 sq ft. Three meal dining room with 85 seat capacity and bar/lounge with full dining menu.
- Managed a staff of 48 associates including four managers.
- Created successful marketing promotions that helped increase the revenue by 10%.
- Developed e-menus that gave the sales team the capability to customize the client needs.
- Implemented menus and software that enabled us to have consistent quality products as well as cost management tools.
- Guest satisfaction scores were in the top 5% of the brand for 2008.
6-10 years of experience
Hired to fill a newly created position to develop a wholesale strategy to deliver significant sales growth, increase profitability and brand equity. Lead and develop wholesale and planning team to achieve financial sales targets for the Houston market. Identify new business opportunities within existing and new markets. Overall achievements: Increased gross sales over 10% restructured pricing to deliver higher internal gross margins, restructured projections/purchasing process from suppliers to improve inventory efficiency, championed special projects with a goal to improve brand awareness: Managed team of ten.
- Conducted wine dinners on a quarterly basis which increased sales by 10%.
- Customized POS system to maximize profit and minimize inventory.
- Created new cocktail menu which increased liquor sales and profit.
0-5 years of experience
Managed 3.5 million-dollar operation consisting of 2 full service restaurants, room service, 2 full service bars and 37,000 square feet of banquet & meeting space.
- Established standards for Conference Style dining resulting in an increase of 35% revenue for 3 meal per day outlet.
- Developed specific catering markets generating 1.2 million per year in catering revenue.
- Established forecasting & budget programs based on Conference Center programs.
- Developed successful marketing plans for catering with a 15% increase year on year.
- Selected by the company to serve on 6 opening task force teams.
- Maintained positive Employee Opinion Survey results.
- Instituted perpetual inventory systems.
0-5 years of experience
- Responsible for the Professional Operation of Culinary Department, Dining Room, Lobby Lounge, In Room Dining and the Banquet and Convention Services Department.
- Managed the Renovation of the Hotel Lobby Lounge, changing the Concept and all of the Menus.
- Increased Food and Beverage Outlet Sales by 18% in 2015
- Reduced Food and Beverage Payroll by 11% while maintaining Outstanding Employee Opinion Scores and Guest Satisfaction Scores in 2015
- Created and Implemented New Catering Menus for 2015 focusing on Farm To Table and Sustainable Foods, Healthy Cooking Trends and Organic Foods. Increased Catering Guest Satisfaction Scores for Food Quality by 22%
0-5 years of experience
- Responsible for managing all Food & Beverage outlets while providing support to Executive Chef and Banquets Manager.
- Interviewed, hired, trained, and oversaw staff of 47 employees.
- Achieved #1 ranking in Marriott for Staff Service in both Room Service and Concierge Lounge out of 330 Marriott Hotels nationwide.
- Achieved #8 ranking in Marriott for Staff Service in Breakfast and #1 ranking within Columbia Sussex.
- Implemented more comprehensive training and development program which led to multiple line level staff promotions to management positions at other properties within company portfolio.
- Managed gift shop attached to front desk maintaining a 55% purchase to cost ratio while increasing profit margins year over year.
0-5 years of experience
- Led all Food & Beverage operations for 380 room hotel with 30,000 sf of meeting space.
- Improved revenues through menu changes to fit the needs of the clientele in the hotel.
- Adjusted costs to achieve profitability for full year 2016
- Improved F&B service scores in SALT, only department to improve year over year 2016.
- Developed FOH and BOH training. This training addressed menu knowledge, detailed service expectation and real-life
- Developed accounting, service and MICROS SOP’s for all F&B operations.
0-5 years of experience
- Led all Food & Beverage operations for 380 room hotel with 30,000 sf of meeting space.
- Improved revenues through menu changes to fit the needs of the clientele in the hotel.
- Adjusted costs to achieve profitability for full year 2016
- Improved F&B service scores in SALT, only department to improve year over year 2016.
- Developed FOH and BOH training. This training addressed menu knowledge, detailed service expectation and real-life
- Developed accounting, service and MICROS SOP’s for all F&B operations.
0-5 years of experience
Led a team of 10 Directors and Managers in the successful execution of The Cafe Pacific- a 5 Star/5 Diamond Fine
- Dining restaurant, The Golfer’s Lounge, The Deli, The Trump Room- a private Dining Room and Banquet/CateringDepartment.
- Developed 2013 operating budget for all Food and Beverage departments. Total income for Food and Beverage
- Raised consistency and level of service by updating Standard Operating Procedures, communicating them to staff and holding them accountable to maintain 5 Star/ 5 Diamond status.
- Presented a change in the supplier of our branded private label bottled water that would realize savings of up to $10,000.00 a year.
0-5 years of experience
More than three-year history directing all areas of food and beverage operations:
- Supervised, recruited, trained and reviewed kitchen, beverage cart and bar staff
- Handled and prepared food, ensuring compliance with Health Department quality control standards
- Scheduled staff and met labor costs
- Assisted in the development of the annual [company name] budget by preparing food and beverage cost estimates, with cost and profit margins, achieving goals throughout the year
- Marketed, booked, and assisted in all banquet events with a 100% closing ability
- Ordered, purchased and maintained inventory of all food and beverage supplies while sustaining client and vendor relationships
- Inspected all equipment daily
- Prepared daily sales and cash reports
0-5 years of experience
In charge of selecting cost effective wines by the glass, wine lists, seasonal cocktails and beers.
- Wine service upselling wine, spirits, beer and making wine pairing selections.
- Performed monthly staff training for waiters, bartenders and managers on new beverages.
- Developed and costed out seasonal food menus and wine pairings with the Chefs.
- Budgeted, marketed and presented quarterly successful wine dinner series.
- Trained new GM’s on corporate beverage guidelines and mandatory beverage programs.
- Ensured bar and restaurant staff followed heath and security guidelines.
0-5 years of experience
- Consistently surpassed profit success margins; 5% annual increase.
- Successfully increased guest check averages via staff training enhancement; 5% annual increase.
- Maintained franchise-high Quality Assurance Inspection scores.
- Personally responsible for developing and maintaining 5-time award-winning wine list/inventory.
- Responsible for overseeing all aspects of daily operation of upscale dining restaurant generating $3 million in sales.
0-5 years of experience
- Designed and managed beverage program for 75 seat American Whiskey focused restaurant
- Created cocktails and training system which encouraged staff collaboration to build seasonal craft menus
- Maintained financially sound beverage cost through careful budgeting
- Purchased wine, beer, spirits, soda, coffee and tea through careful vetting of vendors and products
- Established relationships with wine and liquor representatives, wholesalers and ambassadors throughout New York City
- Organized, planned and implemented a monthly program where staff was trained on in-house products and service
- Designed comprehensive lesson plans for public whiskey classes
0-5 years of experience
- Responsibilities include overseeing day to day operations and long term business plan for Inn of the Mountain Gods Resort as a representative for the management company.
- Project consisted of training the on property management team to effectively manage day to day operations while re-training the line staff on service standards and hospitality initiatives.
- Revitalized all F&B outlets with new menus, standards, plating guides, presentation and food cost initiatives.
- Conceived and opened a new 2.5 million dollar gastro pub “Broken Arrow Tap House” achieving 3 million in top line revenue in the first year.
- Trained the team on forecasting, budgeting, departmental profit & loss, inventory control and menu design and implementation.
- Conceived and implemented departmental policies, procedures and training programs.
0-5 years of experience
- Managed 15-20 employees, and over 5,000 sq. ft. of banquet space
- Created and implemented inventory & waste tracking processes that reduced food and beverage cost
- Designed a new martini bar concept for hotel guest
- Monitored sanitation practices to ensure employees followed standards and regulations
- Created Par levels, verified the quantity and quality of products received from distributors
0-5 years of experience
- Oversaw and directed staff of 30-40, including 2-4 staff supervisors
- Oversaw and directed operation of 2 restaurants on premises, each including over the counter service, and a full bar
- Worked alongside one other Assistant Director, and reported directly to Director of Food and Beverage
0-5 years of experience
- Oversaw all operations, purchases and staff education of beverage program Netting over $1.5M annually
- Worked with restaurant chef, events manager, and restaurant manager to ensure best service practices while also maintaining profit standards
- Selected spirits, beers and wine for list focusing on small producers and an eclectic range of varietals
- Performed sommelier duties during dinner service, helping guests select finest wine pairings
- Placed and received all beverage orders for restaurant and special events department
- Managed direct import program of 14 wines from Italy and France, overseeing logistics and communications with wineries, transportation agencies and ATF, work included travel to Italy and Oregon
- Performed weekly and monthly inventories, while maintaining clean and proper storage
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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.
