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6-10 years of experience
Provide on-going regional support to seven full service hotel operations throughout the mid-west. Supervise 300 employees with a budget of $12,000,000.
- Implemented cost savings procedures for a single property resulting in $187,000 turnaround to profitability.
- Developed and implemented an innovative marketing strategy resulting in a 20% increase in sales in one year.
- Reduced employee turnover from 50% to 25% resulting in a better-trained staff and improved service.
- Guest satisfaction scores were improved from 75% to 90%.
- Awarded the Torch Bearer award in 2011, Holiday Inn’s highest award for service. The Torch Bearer is awarded to the top 5% of all Holiday Inns worldwide.
0-5 years of experience
Executed plans to maintain event satisfaction scores above both the brand and regional averages.
- Implemented strategy to improve sales of outdoor terrace resulting in 89% increase in revenue and a 76% increase in profit.
- Improved total food and beverage costs by 15% through menu engineering and instituting new inventory control measures.
- Improved associate satisfaction scores over prior year in all food and beverage departments.
- Achieved budgeted profit flow through each year despite deepening economic recession.
6-10 years of experience
Oversaw day to day operations for food and beverage services in this 27 hole golf course
- Beverage cart, snack bar, halfway house, dining room, banquets and private parties, BEOs, booked and ran golf outings
- Forecasting and budgets, deposits and payments, reduced and controlled expenses to surpass revenue goals
- Hired and managed a team of 30+ employees
- Developed department’s first incentive performance plan to motivate staff; resulted in a 23 % increase in sales
- Trained, coached and mentored staff to ensure smooth adoption of new programs as well as old; worked directly with the GM and owners to achieve great results and customer owner satisfaction
- Implemented innovative programs to increase employee loyalty and reduce turnover
0-5 years of experience
Directed all aspects of food and beverage operations for this hotel generating revenues of over $1M including a restaurant, bar, lounge, room service, kitchen and banquets. Held full P&L accountability and managed direct and indirect staff of 60.
- 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
One year contract – opened and managed 4 new businesses from concept stage: restaurant, bar, nightclub, video game casino
- Developed sales/budget/marketing plan for $10 million annual food/beverage/gaming revenue and $2 million retail revenue
- Hired and developed 8 new managers and 100 hourly employees
- Developed executable and relevant menu items
- Integrated P&L goal driven results by initiating SOPs: including purchasing, inventory control and accounts payable systems
- Facilitated and managed cross cultural relations with local organizations to aggressively generate sales opportunities
0-5 years of experience
Responsible for entire food and beverage operation with annual revenue of $1.5 million in food and beverage revenue at a 42 room Historic, College Campus based Inn. Supervised staff of 5 managers and 40 line employees in multiple food and beverage outlets that included three restaurants, lounge, banquets facilities and off premise catering events. Accountable for food and beverage inventory, purchasing, costs, liquor control and costs, preparation of daily payroll reports, and maintenance of the dining room and bar supplies.
- Implemented standards of service training for dining room, and room service staff.
- Oversaw $650,000 renovation of Dining Rooms
- Increased Beverage and Liquor Revenue by 35%
- Reduced Food cost by 10%
0-5 years of experience
- Prepared, worked and met annual budgets of food & beverage revenue, overseeing the daily food & beverage operations and activities.
- Performed operational duties including running of two restaurants and a snack bar, management of 20 employees, achieving outstanding guest services, and providing sound cost controls within budgetary guidelines.
- Maintained and grew food and beverage revenue and increased profitability consistently by 5 %.
- Forecasted, quoted, organized and planned all functions for events, banquets, concerts, special events, entertainment schedules and specialty promotions grossing annually $400,000 in food & beverage revenue.
- Conducted training and organized educational bar and service classes for all food and beverage associates increasing sales by 4 %.
0-5 years of experience
Managed a $5M food and beverage division with a dining room, snack bar, bar/lounge, room service, meeting space, and catering services.
- Hired, trained, and supervised Managers and their staff of 175 employees.
- Created business plan, service standards, and training manuals. Developed financial budgets and goals.
- Implemented cost controls for food, beverage and labor.
- Upgraded numerous events.
- Set higher standards for the food and beverage department
- Reorganized and restructured department to make more efficient use of time and to control costs.
6-10 years of experience
Oversee day-to-day operations of the outlets, kitchen and 7,200 square feet of meeting and banquet space.
- Maintain a high productivity level in both the kitchen and banquet department with limited supervisors.
- Manage one of the lowest turnover rate in the company 14.9%.
- Create and maintain all Manager on Duty (MOD) schedules in addition to progress payroll reports.
- Develop and maintain all budgeting and forecasting for the Food and Beverage Department.
- Exceeded budgeted revenue through 11 months of 2013 by $35,000 and $100,000 over the previous year 2012
0-5 years of experience
Reduced employee turnover and retained 90% of original team hired upon my employment in an industry with high turnover rates
- Trained new employees and kept them engaged through continuous coaching
- Led sales and marketing for banquet facility
- Planned and coordinated high volume of banquet events
- Coordinated menu revisions with the chef, kitchen staff and food sales representatives
- Managed annual budget for lounge/kitchen by maintaining appropriate inventory and staffing levels
- Maintained and updated point of sale system by conducting thorough weekly checks
- Microsoft Word, Excel, PowerPoint, Micros, Restaurant Manager, and Quickbooks
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Director Of Food And Beverage
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.
