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Jessica
Claire
resumesample@example.com
(555) 432-1000,
, , 100 Montgomery St. 10th Floor
:
Professional Summary

Adaptable Beverage Director with 10 years experience handling everything from menu development to customer service. Clever at predicting customer demand by using historical data. Maintains excellent inventory levels to consistently safeguard product availability without generating waste or overspending.

Skills
  • Portion control
  • Profit and Loss
  • Payment processing
  • Menu planning
  • TIPS Server trained
  • Product Marketing
  • Payroll understanding
  • Cost Control
  • Quality control
  • Beverage Trends
  • Staff supervision
  • Inventory management
  • Menu development
  • Budgeting
  • Recipes and menu planning
  • Strategic Planning
  • Cost controls
  • Scheduling
  • Responsible Alcohol Service
  • Liquor, Beer and Wine Knowledge
  • Knowledge of Craft and Microbrews
  • Classic Cocktails
  • Sales
  • Ordering Procedures
  • Point of Sale Systems
  • Dining Room Management
  • Performance improvement
  • Engaging personality
  • Creative mixology
  • Hospitality service expertise
  • Sales expertise
  • New hire training
  • Beverage preparation
  • Staff Management
  • Inventory
  • Handling difficult customers
  • Clear and effective communication
  • Marketing and Advertising
  • Cost-controls
  • Inventory control and record keeping
  • Natural leader
  • Passion for customer satisfaction
Education
Northern Virginia Community College Annandale, VA Expected in 05/2008 Associate of Science : General Studies - GPA :
Work History
Choctaw Nation Of Oklahoma - Beverage Director
Pocola, OK, 01/2020 - Current
  • Verified staff compliance with accepted food and drink safety regulations, suggesting remedial training where necessary.
  • Drafted beverage purchasing plan, aligning inventory needs with budgetary constraints by applying historical data.
  • Trained food and beverage service personnel, confirming staff ability to provide recommendations and answer questions.
  • Responded to customer complaints, addressing concerns and distress with amicable interactions.
  • Identified areas of opportunity for beverage sales by analyzing customer feedback and product demand metrics.
  • Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
  • Resolved challenging customer complaints to full satisfaction, promoting brand loyalty and maximizing repeat business.
  • Worked with qualified chef to diversify menu with new offerings.
  • Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
  • Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
  • Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies.
  • Managed and scheduled bartenders and drink servers.
  • Planned service for special events, including drink lists, inventories and servers.
Cedar Fair Entertainment Company - Bar Manager
Shakopee, MN, 01/2016 - 12/2019
  • Developed unique drink and cocktail offerings on monthly basis as part of seasonal offerings.
  • Implemented quality control initiatives while creating house-made cocktails, juice and preparations to reduce downtime and increase revenue.
  • Strategized plans to increase bar revenue through innovative promotional concepts, specialty drinks and customer-focused events.
  • Capitalized on opportunities to advance operations and mixology knowledge, enhancing customer service with refined and current expertise.
  • Assisted servers with specialty drinks orders by preparing on-demand items without delay.
  • Kept alcoholic beverages well-stocked and organized to meet expected demands.
  • Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
  • Determined business needs by acquiring client feedback for process improvements.
  • Increased profits with enhanced inventory oversight and strategic pricing adjustments.
  • Crafted popular cocktail menu for customers preferring liquor and spirits to wine.
  • Shrunk inventory costs 5% through proactive evaluation and adjustment of vendor relationships.
  • Motivated and disciplined employees and implemented new mentoring program, which increased worker morale.
  • Managed bar inventory, restocked supplies and placed orders for spirits, beer, wines and mixers.
  • Improved customer service rankings by resolving issues quickly and accurately.
  • Consulted with managers to organize special events and promotions such as trivia nights to bring in new customers.
  • Maintained high standards of customer service by staying up to date on bar and menu options and providing effective food recommendations for guests.
  • Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
  • Kept accurate inventories and notified management of ordering needs for liquor, beer, wine and bar supplies.
  • Upsold daily specials and beverage promotions to exceed daily sales goals.
  • Created effective employee schedules maintaining coverage at peak times and minimizing labor costs.
  • Reduced labor costs by improving employee schedules and workflows to capitalize on individual strengths and better meet forecasted customer demands.
  • Recruited, hired and trained staff on bar practices, customer service standards and productivity strategies
  • Guaranteed optimal beverage stock by assessing weekly inventory and collaborating with owners for corrective action planning to limit expenses.
Accor Hotels - Head Mixologist
Seattle, WA, 08/2015 - 12/2015
  • Generated higher ticket averages by training 25 employees on suggestive up-selling techniques.
  • Took customer orders and capitalized on opportunities to sell special beverage and food options.
  • Maintained relationships with restaurant vendors to facilitate effective inventory management and implement cost controls.
  • Organized bar inventory and storage procedures to keep stock within optimal levels and meet expected customer demands.
  • Upsold menu items to customers, driving up per sale revenues and maximizing profits.
  • Set up glassware, liquor and other necessary supplies for special events.
Rhodeside Grill - Restaurant Manager, Bartender
City, STATE, 10/2010 - 08/2015
  • Led and directed team members on effective methods, operations and procedures.
  • Consulted with managers to organize special events and promotions such as trivia nights to bring in new customers.
  • Prepared for and executed new menu implementations.
  • Managed bar inventory, restocked supplies and placed orders for spirits, beer, wines and mixers.
  • Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
  • Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
  • Developed, implemented and managed business plans to promote profitable food and beverage sales.
  • Organized special events in restaurant, including receptions, promotions and corporate luncheons.
  • Maintained relationships with restaurant vendors to facilitate effective inventory management and implement cost controls.
  • Developed unique drink and cocktail offerings on monthly basis as part of seasonal offerings.
  • Polished glassware, bussed tables and removed debris to keep customer areas fresh and clean.
  • Developed new signature cocktails to support bar marketing brand and increase profits.
  • Took customer orders and capitalized on opportunities to sell special beverage and food options.
  • Resolved challenging customer complaints to full satisfaction, promoting brand loyalty and maximizing repeat business.
  • Applied excellent organizational and multitasking abilities to handle simultaneous customer, team and business needs while avoiding unnecessary delays or errors.
  • Purchased adequate quantities of necessary restaurant items, including food, beverages, equipment and supplies.
  • Created fun team building activities to engage staff in up-selling to meet revenue targets.
  • Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.
  • Actively participated in ongoing customer service programs to build sales and rapport in community.
  • Correctly calculated inventory and ordered appropriate supplies.
  • Oversaw front of house personnel to maintain adequate staffing and minimize overtime.
  • Increased bar revenue by 20% through development and marketing of featured cocktails.

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Resume Overview

School Attended

  • Northern Virginia Community College

Job Titles Held:

  • Beverage Director
  • Bar Manager
  • Head Mixologist
  • Restaurant Manager, Bartender

Degrees

  • Associate of Science

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