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assistant director of resort food and beverage resume example with 20 years of experience

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Jessica Claire
Montgomery Street, San Francisco, CA 94105 (555) 432-1000, resumesample@example.com
Professional Summary

Experienced hospitality director who is an effective leader and problem-solver with an extensive background in all types of restaurants, banquets, and catering, public events and large scale festivals and gatherings.

Work History
10/2022 to Current Director of Food and Beverage Honey Baked Ham | Plano, TX,
  • Planned and developed all menus, services and staffing models for all F&B outlets.
  • Developed events, new offerings and outlets to help the department grow and become a year round, four season operation.
  • Trained and developed a world class management team by mentoring and teaching my supervisors, developing a strong department structure and encouraging growth and development at all levels of the department.
  • Planned operations to effectively cover needs while controlling costs and maximizing service.
  • Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
  • Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
  • Identified team weak points and implemented corrective actions to resolve concerns.
  • Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
01/2019 to 11/2022 Director of On-Mountain Dining and Special Events Snowbasin Resort | City, STATE,
  • In conjunction with the Senior Food and Beverage Director manage all aspects of running food and beverage operations for a world class ski and summer resort with 19 distinct outlets, banquets and conferences and specialty public events.
  • Total P&L management for 15 direct reporting outlets with total revenue of over 18 million dollars annually.
  • Planning and preparing for opening and closing and set up and strike of different outlets and events.
  • Focused on guest satisfaction and staff training to ensure proper service standards for a diverse group of guests and staff.
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
  • Oversaw food preparation and monitored safety protocols.
  • Developing strong leadership within outlets and implementing quality training programs.
  • Property management and coordination of all outlets.
  • Continuous development of logistics to maximize efficiency in a unique environment, including product delivery and inventory management at multiple on mountain seasonal outlets.
  • Writing and tracking all training plans, SOP's and job descriptions.
  • Menu planning and development
  • Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
  • Planned operations to effectively cover needs while controlling costs and maximizing service.
  • Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
10/2012 to 01/2019 Dining and Entertainment Operations Manager Bacchus Events Services | City, STATE,
  • Managed 7 outlets and banquet operations in conjunction with the F&B director and executive chef.
  • Responsible for P&L supervision of all 7 outlets with annual revenue exceeding 5 million dollars annually.
  • Developed strong teams and leadership within all of my outlets.
  • Developed and implemented all staff training protocols.
  • Large scale event management and development.
  • Lead and manage all aspects of the banquet and catering offering at the resort, this included working with sales and clients for optimal BEO's and event execution.
  • Implemented process improvement to shape organizational culture, optimize procedures for higher efficiency and help company evolve and grow.
  • Set, enforced and optimized internal policies to maintain responsiveness to demands.
01/2012 to 10/2012 Senior Event Coordinator and on Site Event Manager The Puck A Bar | City, STATE,
  • Interviewed clients to understand event scopes of work, establish budgets and determine timelines for venue selection, guest list finalization, and rehearsal, ceremonies, and receptions.
  • Worked on site in both a front line service role and and a leadership position overseeing the staff and flow of the event.
  • Planned and organized activities, details, and timelines for bar service. These events ranged from small scale get together of as few as 20 people to large scale groups of up to a 1000.
  • Recommended appropriate wines, beers and spirits for individual tastes and food selections.
  • Coordinated with participating vendors during event planning.
  • Conferred with event staff at event site to coordinate details.
  • Managed event logistics and operations.
  • Coordinated schedules and timelines for events.
Skills
  • Recipes and menu planning
  • Strategic planning and scheduling
  • Maintenance and repair planning and coordination
  • Capital expenditure planning
  • Multi unit management including new openings
  • Beer, Wine and Cocktail expertise
  • Health Code Compliance
  • Staff Scheduling
  • Upscale Dining
  • Menu Pricing and Writing
  • Front of House Management
  • Catering Services
  • P&L Responsibility
  • Liquor Law Compliance
  • Chef Consultations
  • Administrative Management
  • Community Organization
  • Operational Standards
  • Property Management
  • Payroll Administration
  • Delegating Assignments and Tasks
  • Labor and Overhead Cost Estimation
  • Financial Analysis
Education
Expected in to to Bachelor of Arts | Culinary Management The Art Institute of Salt Lake City, Salt Lake City, UT GPA:

Left school to pursue real world experience and have not completed the program.

Certifications
  • ServSafe certification: Food Handling
  • National HOST Security Certified
  • SIPS and TIPS certified
  • WSET Level 2 award in wine

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Resume Overview

School Attended

  • The Art Institute of Salt Lake City

Job Titles Held:

  • Director of Food and Beverage
  • Director of On-Mountain Dining and Special Events
  • Dining and Entertainment Operations Manager
  • Senior Event Coordinator and on Site Event Manager

Degrees

  • Bachelor of Arts

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