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Food And Beverage Manager Resume Samples
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0-5 years of experience
Managed food and beverage operation for a private club, with capacity of 240, membership of 600
- Improved food cost to 29-31% and payroll cost to 18-20%
- Doubled profits in the first 2 seasons, maintaining growth each season
- Managed staff of 20, plus volunteers
- Executed 6-meal bonspiel tournaments with 100-240 participants
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.
6-10 years of experience
Directs food and beverage operations for restaurants, banquets, and beverage carts. Directly responsible for all FOH operational costs and inventory. Hires, trains, and manages over 40 employees while maintaining a positive work environment.
- Implemented delivery service in 2012, which has increased revenue over $75k
- Exceeded year-to-date forecasted revenues in all areas by 18%
- Cut food and labor costs 16%
0-5 years of experience
Increased overall product sales by %30 with a diverse P&L budget plan.
- Hire/Fire/Training of 150 employees (Safe Serve, T.I.P.S, POS Infogen, and Eatec)
- Introduced new products with distributors that increased sales by %12
- Planned and Managed High Volume events (Summer Concert Series, Weddings, Banquets) Including the casino floor at a 5,300 person capacity on a daily basis
- Scheduling and Payroll (Inview, Kronos)
- Set quarterly budgets for 6 different revenue centers (FOH and BOH labor and food cost)
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
Responsible for the overall food and beverage department of 6 Supervisors, 4 hostess and 60 servers and bartenders.
- Oversaw the administration and control of the operation of the Food and Beverage Outlets to include: two full service restaurants: La Vista and Italian cuisine Il Monzu di Sirabella; and three bars: Champions Sports Bar, Aqua Bar by the Pool and Lobby Bar, hotel room service, mini bar and the Marriott Fitness and Racquet Club.
- Accountable for achieving budgeted revenues and profits and maintain the operational and service standards.
- Directed and maintained strategic initiatives to achieve a high level of guest satisfaction and AOS.
- Initiated program that standardized employee training which led to increase guest/customer satisfaction by 40%
- Invited in May 2008 to Puebla Real Marriott in Mexico as a Task Force to execute a Brand Standard Audit to help them improve their results, which led to the property passing their quality assurance audit.
0-5 years of experience
Managed breakfast and dinner teams and oversaw daily food and beverage operation
- Improved efficiency in inventory, labor and point-of-sale management using Oracle MICROS
- Negotiated with suppliers to reduce cost and consistently achieved 15% department profitability
- Resolved many customer complaints, and always ensured that the customers leave satisfied
- Launched new wine and liquor list
- Successfully planned and organized numerous banquet events and requisition lists
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
Created and executed pop-up restaurant program serving 30+ customers, twice weekly, utilizing both restaurant and catering techniques and speaking with every guest during dinner.
- Oversaw daily operations of 3 large kitchens and fast-paced food service for over 850 guests
- Streamlined system of organization, ordering, daily production, and flow of service in kitchens.
- Managed and mentored twenty apprentice cooks, dining room hostesses, and a rotating crew of wait staff during food preparation, service, and clean-up.
- Created well-rounded summer menu, providing special-needs options for dietary restrictions such as; Gluten-free, vegan, or vegetarian.
- Coordinated with supervisors to maintain optimal standards in a high-output setting while taking into consideration budget, food quality, cleanliness, and safety codes.
0-5 years of experience
Luxury Cruise Company – 7 vessels traveling throughout United States. 250 pax – 200 itineraries. Restaurant seating 300 pax / banquets / in-room dining
- Oversaw all aspects of the F&B onboard operations, including COGs, inventories, ordering
- Ensured all Corporate and USPH Standards were standardized
- Coached and evaluated performance standards
- Customized menus in delivery of dietary & allergic restrictions
- Worked closely with Executive Chef to ensure training was implemented and tested daily
- Trained new employee on hospitality and Food &Beverage service standards.
0-5 years of experience
Managed a staff of 30+ food and beverage employees
- Maintained 100% guest satisfaction
- Completed bi-weekly schedules for food and beverage staff
- Budgeted weekly liquor cost
- Created dining room incentives and implemented new policies and procedures
- Covered as Weekend Manager on Duty responsible for entire hotel operations
- Monitored weekend housekeeping operations, front desk operations, and basic hotel maintenance operations
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.
0-5 years of experience
Managed 25-30 staff to provide our membership and guests with superior service and memorable experiences.
- Interviewed and assisted in hiring and training of all the front of the house staff.
- Responsible for scheduling, product ordering, inventory procedures and involved in all menu development
- Prepared and assisted in execution of all member dining and private functions.
- Programmed Jonas software system and prepared all end of day reports.
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[Food And Beverage Manager]
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.
