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Supervised overall performance of food service and kitchen operations as Executive Chef. Managed food and beverage outlets such as convenience carts, snack bar, and dining room. Managed a high volume restaurant & improved all controllable costs thereby maximizing financial performance. Developed and conducted several member special events including member wine dinners that exceeded all expectations of those in attendance. Created and implemented a focus program directed toward improving guest satisfaction scores throughout the company managed portfolio. Created new wine list, and trained all staff members on this new program. Assured food and product quality standards are carefully upheld according to guidelines. Assisted The General Manger of Operations in the overall management of Food and Beverage Operations. Managing food and beverage operations within budget and to the highest standards; Leading F&B team by attracting, recruiting, training and appraising talented personnel; Job brief. This Food and Beverage Manager job description template includes the list of most important Food and Beverage Manager's duties and responsibilities.It is customizable and ready to post to job boards. Conducted safety and training per company standards. Updated the participant s status in WORKS system promptly and coordinates action with other staff members. Designed all outlet food menus including tasting and choosing of entire wine list. Improved department performance through daily staff training, labor management and. Hired to manage daily clubhouse, restaurant, and banquet functions, as well as manager on duty for the premises. Developed solid working relationships with department heads and key internal and external customers. Appointed to a company task force to analyze and improve food and beverage guest satisfaction scores in the Marriott brand portfolio. Exceeded client expectations with above average customer service while upholding company standards. Created bi-weekly employee schedule for kitchen and service staff. Staffed and implemented training for employees which included front and back of the house procedures and responsibilities, and POS Micros. Increased annual Food & Beverage revenue by $2 million and profit margin by 7.7%. Placed and approved all food and beverage orders to assure pricing and cost control. Handled monthly and yearly cost controls, capital purchases and budgeting for all of Food and Beverage areas. Implemented aficionado list, modern afternoon/tea liqueurs, eclectic libations, creative wine lists. Managed the Food and Beverage operations at the Harbor House Hotel and the Jared Coffin House. Implemented and executed educational and comprehensive training programs within my staff. Monitored food preparation for quality and proper presentation. Assisted in the four new outlet concepts, 30,000 square feet of new banquet ballroom and meeting rooms. Refreshed wine list with over 150 wines along with involved purveyors on staff trainings. Completed monthly inventory, cost analysis, ordered supplies and materials for daily operations to maximize financial and service results. Created a training program incorporating the new concept of Terrazza with Ritz-Carlton, Marriott, and Forbes standards. Increased food and beverage sales by 10% during off season months/seasonal months through strategic planning, marketing and customer service. Planned and executed all banquet functions for up to 1,500 people. You maybe are aware that any Food Attendant job will come with other duties and responsibilities. Achieved AAA Four Diamond award status within two months after rebranding. Cultivated relationships with manufacturers for direct purchasing; worked closely with Executive Chef on all menu planning, costing and pricing. Prepared the annual budget, scheduling, inventory, ordering for the food & beverage operations. Steered operational and financial success of the club's food and beverage outlets that included restaurants, catering and private events. They are also regularly in contact with food and beverage suppliers. Designed the kitchen, established F&B standards, developed financial goals, and managed food and labor costs. Displayed immediate results in increasing member satisfaction scores and cost controls resulting in closing a $250k deficit by $104k. Created cocktail program for pool, in-room dining, lounge bar, happy hour, and restaurant menus. The food and beverage resume sample shows an easily readable document in a clean layout, which helps a hiring manager quickly see your pertinent skills and experience. Improved overall food and beverage operations, optimizing service and profitability through training programs and marketing initiatives. Ensured that established levels of quality and guest services were maintained. Exceeded financial goals and customer satisfaction. Restructured F&B operations for greater efficiency and profitability. Implemented improved service and operating standards that contributed to the hotel achieving the AAA 4-Diamond rating. Designed and developed a strong beverage program that included high end cocktails and specialty drinks. Recruited to establish and oversee all food services, both informal and formal, for a 4,000-seat sports arena. Assisted GM in guest related issues as well as taking care of the operation in his absence. Achieved Forbes Four Star from recommended status due to training programs crafted and implemented. Coordinated all banquet functions from initial reservations and contracts to execution of the event. Introduced a successful business-marketing model to locations across the United States to revitalize struggling segments within Aramark's government contract. Supervised construction conversion of warehouse space into caf /event center; managed $150K budget. Installed Chef Tec, an inventory management program to further monitor inventory levels. Obtained computer proficiency skills in using automation tools such as Microsoft Office Word, Excel, and Power Point. Waited tables in fast-paced high volume production environments. Reinvented fine dining concept to contemporary Mediterranean format with positive growth. Directed Food and Beverage Operations for a 170 room property with 12,000 square feet of banquet and meeting space. Focused on quality control of all food and beverage products. Handled the purchase of all liquor and wine, Responsible for payroll and weekly schedules of staff and managers. Assisted in getting Starbucks concept off the ground. Assisted director with overall office organization, oversaw employees, booked banquets and catering events; Administered payroll preparation. Developed annual operating budget, processed payroll, monitored expenditures, and allocated costs within budget parameters. Participated in total hotel management as a member of the hotel Executive Committee. Supervised operations in five separate food and beverage outlets. Constructed yearly concession report using Microsoft Excel that showed breakdown of all food and beverage sales per game. Promoted excellent customer service and quality staffing through extensive front line management skills training. Reopened Grille for dinner service developed and established premier specialty brunch to assist hotel in gaining Four Diamond Rating from AAA. Hired, trained, supervised and evaluated the service staff for the dining room, bar lounge and banquet facilities. Conducted several training programs such a 'be my guest', implementation of Beverage. Planned, developed and managed all aspects of beverage programs in Washington, Oregon and Kansas. Managed complex departmental budget for staffing and operations including forecasting, cost control, procurement and reporting. Developed and instituted several inter-departmental programs and policies towards increased guest service. Effectively handled customer complaints. The average salary for a Food and Beverage Director with Performance Management skills is $61,042. Employed in various FOH roles including: hostess, waitress, bartender, and cocktail waitress. Planned and prepared all menu items for both the restaurant and events. Participated in Executive Committee meetings and responsibilities including MOD. Food and beverage managers are in constant contact with employees throughout the course of the day and must be able to both motivate and direct them. Managed four restaurant facilities on the site, two cafeterias and all catering services and banquet facilities. Collaborated with Engineering/Maintenance and Housekeeping departments to provide a positive guest experience. Provided administrative support to Food and Beverage Director with a demonstrated ability to improvise, improve procedures and meet demanding deadlines. Required to forecast all revenues and labor expenses for all food and beverage outlets on a weekly basis. Opened Hotel Casinos Restaurants with $5M Food & Beverage Sales. Managed food and beverage outlets including Diamond Lounge the VIP lounge for all high-end guests. Implemented a detailed Purchase Order system hotel wide to assist department heads in controlling monthly expenses. Established and maintain relationships through vendor management and negotiations. You manage food costs, create unique menus for special events, manage staff members, and handle office administration. Developed a new beverage program introducing new products to build member interest. Safeguarded operational site management for two dining facilities on all matters pertaining to the Army Food Service Program. Worked closely with HR management to determine staffing requirements, identified and recommended potential candidates for the food and beverage department. 2 Bars Supported and advised all aspects of food and beverage operations for 5 hotels in Nebraska, Iowa and Kansas. Developed and facilitated classroom and large group training programs in COGS, Food Safety and Operations. Accomplished primary goal of re-establishing member confidence in the club through staff training and menu re-design. Created Promotional and Advertising campaigns in coordination with Club Operations & Property Sales Supervised and facilitated training of all food preparation and execution of all new and existing menu items, procedures and recipes. Reduced overtime and managed payroll by proper scheduling and forecasting. Maintained profitability by controlling payroll and scheduling, and productivity. Developed substantial repeat/referral business through effective client relations management. Coordinated beverage services resort-wide, performed administrative duties including budgeting, payroll, purchasing, hiring and training. Established new training programs to provide a safe working environment. Developed food, wine and cocktail menus for Nines American Bistro, Aftermath Bar … … Used companies Best Practices to negotiate vendor contracts while maintaining Brand Standards of Marriott. Directed all food service outlets and serving staff including Restaurant, Bar, Banquet Services and Gift Shop. Employed creative talents in meal and menu planning while using current trends to aid in decisions. Food and beverage directors may be required to hold degrees or certificates in fields such as food and beverage, hotel, or restaurant management. Developed and instituted budgeted guidelines pertaining to planned initiatives and enhanced guest services. Employed additional skills in menu planning and other aspects of scheduling and organization of large scale events. Conferred with Executive Chef and other personnel to plan menu and other activities related to food and beverage operations. Director, Food & Beverage Resume Samples and examples of curated bullet points for your resume to help you get an interview. Developed strong F&B program, food service, compliance, and dining operations. Facilitated daily operations and maintaining established standards of quality and service, as well as high level diplomatic and government functions. Supervised and Scheduled 100+ Employees Managed front and back of house staff Menu planning, budgeting, ordering. Developed and implemented policies and procedures for food and beverage departments. Developed all policies and procedures leading to improved efficiency and excellent customer satisfaction. Appointed to corporate steering committee for standardized catering program, product development procedures, and computer based Inventory management systems. Skilled at dealing with employee and guest complaints in a timely and polite manner while maintaining the company standards. Created beverage programs that have increased beverage sales from 19% of revenue to 28%. Hired as a consultant to improve F&B Operations in a private country club. Developed new menu items, concepts, and new concession areas to enhance sales. Managed, trained, mentored and educated a service staff of over 20. Procedures. Opened 10 of the 13 Starbucks locations in Sky Harbor Airport. Managed all food and beverage staff by hiring, training, scheduling, and supervising performance. * Plan staffing & Scheduling Procedures meetings. Created a variety of menu items for our refuel bar. Created breakfast door hanger for guest rooms, professionally designed and printed also at no cost to the hotel. Dedicated to continuous quality control, diligently following policy and standard operating procedures that enhanced food safety and customer satisfaction. quality and customer satisfaction. Handled arrangements for a wide variety of VIP guests including amenities upon arrival, late-night, and special requests. Developed staff training and competency protocols. Recruited, hired, supervised, scheduled and motivated service staff and chefs. Hired, trained staff and managed daily operations for all three food service locations. Hired and Train of rehire and new staff in Guest Service, food handlers, Food Quality. Controlled payroll and equipment costs through efficient allocation of department budget. Ensured quality, accuracy, and timely delivery of food and beverage orders. 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