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Beverage Manager Resume Samples
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0-5 years of experience
In charge of all beverage departments on board the ship with 2000 passengers. Hired, trained, coached and managed a staff of 900.
- Reduced cost by 7% within 2 months of assuming position bringing costs within fleet standards.
- Effectively managed extensive high-profile customers, catering to individual and unique needs of clients.
- Conducted training programs and coordinated career development of multinational staff.
- Ensured the highest standards of conduct and ethics were upheld by all staff.
- Launched initiatives addressing process improvement, cost reduction and performance management initiatives, consistently
0-5 years of experience
Oversaw and manager all three outlet operations in a fast paced la cart and banquet environment, experience encompassed and social functions.
- Reduced food, liquor and supply cost significantly and maintained a consistent 28% food and 18% liquor cost, by implementing standard and inventory control
- Develop policies relating to waste control to maintain profitable operations
- Supervised supervisors, banquet captains, servers, houseman and bartenders in daily planning and operations, and created a motivating “term spirit” environment to increase staff productivity.
- Developed service standards and training manuals for all food and beverage employees.
0-5 years of experience
Advanced through promotions, culminating in present oversight of 8.8M F&B operation (two casual dining restaurants, two bars, room service, pizza operations) and a 65 member team.
- Achieved record profitability of restaurants for the past year. Cut food and labor costs by 11% while increasing sales, food/service quality and guest satisfaction.
- Redesigned menus, halted rampant waste, and unified kitchen and front of house staff to create a cohesive, cooperative team to maximum profitability.
- Restored profitability to bars as restaurant manager, propelling a 22% revenue increase in sells through exposure and promotion of available martins and sprits.
- Worked in fast pace 285 seat and 210 seat restaurant environment
0-5 years of experience
Managed and directed daily operations and success of the hotel’s four food and beverage outlets/kitchen and Banquets/Catering service set up and execution
- Spearheaded a team of over 30 associates to deliver exceptional guest experiences and raised the standard of service at the hotel
- Through cross training, integrated personnel to maximize efficiencies and maintained low employee turnover
- Successfully increased food and beverage revenue by 10% as a direct result of newly implemented marketing efforts both inside and outside the hotel
- Maintained food and beverage costs under budget through fiscal 2009 and year to date 2010
- Achieved 15% improvement in restaurant guest satisfaction (GSI scores) through hands on training and a can/will do attitude combined with attention to detail
0-5 years of experience
- Conducted market analysis of menu pricing and offerings to competitors that resulted in a small incremental increase of prices (~ +8%) that yielded an additional $6K of gross revenue monthly.
- Designed table-tents, liquor displays, and employee incentive programs that increased liquor sales by 70% compared to prior month and quarter.
- Decreased labor expenses by reconfiguring resource schedules that resulted in a $500 per month savings compared to prior year.
- Created new menu and presentation format that conveyed a higher quality, value, and experience for the guests.
- Implemented a first-in-first-out (FIFO) restaurant inventory methodology that reduced costs and kept warehouse inventory at lower level with predictable ordering cadences.
6-10 years of experience
Successfully managed food and beverage operations with annual sales of over $600,000
- Responsible for scheduling, ordering, inventory, and maintaining relations with vendors
- Developed annual budget including expense, sales, and net revenue targets
- Trained staff to enhance customer service and encourage repeat business associated with over 500 active facility members
- Planned menus for daily customers as well as corporate functions and outings
- Investigated and resolved quality- control issues
- Expected to be proficient in all restaurant job functions
0-5 years of experience
Supervised a staff of 5 employees and decreased weekly product loss by 80% in a four month period.
- Decreased potential revenue loss by 80% through proper documentation of inventory requisitions and detailed transfer annotations.
- Completed weekly end of week reports detailing product requisitions to bars, product loss, and product transfers from other venues.
- Performed daily inventory counts before service, maintained all show product equipment, and created inventory availability reports before service.
- Maintained inventory within the venue and was responsible for maintaining constant par for bars, updating point of sales system with available inventory, and assisting sales staff.
- Received and inventoried product weekly, maintained proper product storage, and followed HACCP regulations.
- Implemented a system of recording daily goals for the location which assisted in employees getting to work prior to shift time and achieving goals.
- Created a more organized and efficient location by assisting in processing and replenishing beverages; participated in receiving and monitoring floor stock and ensured inventory was done promptly
- Provided excellent customer service in person and over the phone and exceeded company standards in customer service.
- Assisted general manager with end of night reports detailing sales and payroll for nightly shifts, also serving as interim Floor Manager when position became vacant.
0-5 years of experience
Managed all day to day operations of the Beverage Dept. for Football and Baseball
Games.
- Communicated with Culinary, Catering and Suites Mgrs. to assure all VIP needs were met for Special Events and Luxury Suites.
- Responsible for an average of 56 bar locations and up to 150 bartenders, promoting quality, consistency, cleanliness, and guest satisfaction.
- Upgraded appearance and overall operation of bar locations by revising operating procedures, inventory control, and training.
- Lowered liquor cost 6 % by creating perpetual inventories for the liquor warehouses and created new transfer systems for all beer, wine, and liquor.
- Restructured cash handling procedures which in turn reduced shortages.
- Implemented an auto restock system to lower labor costs by cutting down on stocking time.
- Actively participated in Event Specs, Vendor Locations, and outside set up placement to ensure best exposure and easy access for sales.
0-5 years of experience
Assisted with managing beverage operations, including staff supervision, cash balancing and report preparation.
- Provided supervision, coaching, guidance and support for a high-performance team to ensure maximized sales and high level of customer service, satisfaction and retention.
- Conducted cash sales/register reconciliation, ensuring accuracy and identifying discrepancies as required.
- Handled all customer escalations; implemented appropriate resolution to ensure their visit was positive.
- Facilitated mediations for employee disputes in order to maintain positive employee morale/engagement.
- Prepared daily sales reports and projected staffing needs accordingly.
- Managed and maintained inventory levels through purchasing activities.
- Conducted staff performance evaluations, implementing additional training and support as required.
0-5 years of experience
Directed and organized the activities of a casual restaurant (40 seats), cafeteria (200 students),
banquet facility and a central kitchen facility (400 customers).
- Developed menus, food costing, banquet menus and banquet package, managed event sale.
- Monitored the overall quality and consistency of products in all production
- Regulated food and beverage cost control and prepared monthly financial statements.
- Placed purchase orders and delivery of items ordered, maintained stock inventory levels.
Beverage Manager Duties and Responsibilities
In any venue, beverage managers are typically assigned the same major duties and responsibilities. We have examined several job listings and found the following most commonly associated with this occupation:
Create Beverage Program In one of their most important roles, beverage managers develop beverage programs, which includes what types of drinks to offer, which brands of liquor to use, pricing, and other menu aspects. This includes creating wine lists, beer selections, and cocktail items.
Order Beverages and Maintain Inventory Beverage managers order adequate supplies of liquor and non-alcoholic drinks and maintain a sufficient inventory. This duty involves forecasting and keeping track of which drinks are most in demand. In addition, beverage managers must ensure a supply of non-drink bar items, such as snacks, napkins, mixers, and drink garnishes.
Manage Staff Training and Schedules The training and scheduling of bar staff typically falls to a beverage manager. They train bartenders and bar wait staff and create schedules for all full- and part-time employees associated with mixing and serving drinks.
Generate and Manage Cost Reports Beverage managers are assigned to oversee the cost of inventory and supplies and submit reports on a periodic basis. They review cost increases, communicate with vendors to review charges, and apply strategies to lower costs when possible.
Beverage Manager Skills and Qualifications
Quick-thinking leaders who can adapt to daily change in the workplace and consistently meet customer demands make for successful beverage managers. The following highlights those skills and abilities commonly mentioned in many beverage manager job listings:
- Business Management – From accounting to marketing, beverage managers apply many business-related skills to oversee bar operations
- Bartending Skills – Training bartenders is one aspect of being a beverage manager; the ability to mix drinks and knowledge of a wide variety of alcoholic drinks is a plus for those in this role
- Conflict Management – Whether it’s an argument between patrons or tension between bar staff members, beverage managers are always ready to apply effective conflict resolution skills
- Customer Service – It’s up to beverage managers to make sure that all patrons are served properly and responsibly and to create a fun atmosphere in their bar or restaurant
- Communication – Strong verbal communication skills are needed to converse with patrons, workers, vendors, and bar/restaurant owners
- Team Building – Beverage managers are responsible for hiring staff and building a successful team
- Organizational Skills – Keeping an orderly bar and storage area go a long way toward maintaining proper inventory and a safe environment for workers and patrons
- Math Skills – Maintaining a budget and generating cost reports call for strong math skills
Beverage Manager Education and Training
In many cases, completion of a postsecondary degree program is not a requirement for becoming a beverage manager, though some employers may look more favorably upon candidates who hold a bachelor’s degree in hospitality management, restaurant management, business administration, or a related area. Often, beverage managers start working in an establishment as a server or bartender and work their way up to beverage manager, training and learning the industry through hands-on experience.
Beverage Manager Salary
The Bureau of Labor Statistics (BLS) reports that the median annual salary for beverage managers is $50,820. Annually, those in the 10th percentile earn a median salary of approximately $29,000, while those in the 90th percentile earn just over $87,000. Beverage managers working in special food services ($60,910) and bars ($58,870) tend to earn higher mean annual salaries than those working in restaurants ($53,210). New Jersey tops the list for the highest mean annual salary for beverage managers ($75,880), followed by Florida ($73,070) and Delaware ($71,910). For employment growth, the BLS states that beverage managers can expect to see a 9 percent growth rate through 2026. It is believed that dining out and ordering drinks will continue to be on the rise during this time period, with more restaurants and catering services expected to open their doors to meet increased demand.
Helpful Resources
Do you think a career as a beverage manager is for you? If so, we’ve compiled some resources that can help to get you started:
National Restaurant Association (NRA) – The largest association of its kind in the world, NRA provides resources and support for beverage managers and foodservice managers. There are webinars, study groups, networking opportunities, and even an annual show where managers can view exhibits, join in competitions, and more.
ManageFirst: Bar and Beverage Management with Answer Sheet (2nd edition) – As part of the ManageFirst program from the National Restaurant Association, this book reviews bar management strategies, practices, and tips. This guide also includes case studies, professional profiles, and even learning activities you can try for yourself.
Food & Beverage Magazine – The beverage section of this magazine, which has been in publication for more than 20 years, offers drink reviews and recipes that are helpful to any beverage manager.
Social Hospitality – This food and beverage industry blog, which focuses on trends and best practices in the hospitality world, provides tips about customer service, increasing revenue, marketing, and cost management.
Beverage Industry Magazine – Get a feel for what consumers want with this magazine. Readers can review beverage delivery innovations and find out which wines are performing best at any given time. This digital publication is essentially a must-read for industry news and trends for anyone working as or wishing to become a beverage manager.
Barcode TSI: The Service Industry Podcast – This site presents in-depth interviews with bar owners, bartenders, and beverage managers to help aspiring professionals get started and find success in this field.
How to Manage a Successful Bar – From drink recipes to staff motivation, this book by Christopher Egerton-Thomas explores the managerial and customer service tactics that successful beverage managers should employ in the bar industry.
Raise the Bar: An Action-Based Method for Maximum Customer Reactions – Written by the man who created and has applied this managerial method to run successful bars and restaurants, this book presents everything a beverage manager needs to do to be successful in this career.
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Beverage Manager
Last edited by: Gabriela Barcenas, CONTENT STRATEGIST -
Gabriela Barcenas
CONTENT STRATEGISTGabriela 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.
