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Buffet Asst. Mgr Resume Example

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BUFFET ASST. MGR
Professional Summary

I have been in f&b management for the past 15yrs. I have managed up to 100 emp. at one time. Duties included scheduling up to 100 emp. ( casino bars, waitresses, showroom, 2 clubs, banquets, outdoor concerts, UFC, Super Bowl, Bottle Service, payroll, hire/term, evaluations, ordering, inventory, reviews, menus, work with vendors, product rotation, reported directly to F&B&E Director to carry out company agenda.

Skills
  • Recruiting and Interviewing
  • Staff Supervision
  • Employee performance evaluations
  • Operations management
  • Business administration
  • Strategic Planning
  • Google Drive
  • Cost Control
  • Sales growth
  • Budgeting
  • Contract Management
  • Search Engine Optimization
  • Consulting
  • Employee scheduling
  • Negotiation
  • Training
  • Business Development
  • Financial Management
  • Staff Management
  • Business planning
  • Project Management
Work History
Buffet Asst. Mgr, 05/2017 to 01/2019
GSR Casino – Reno, NV
  • Assessed job applications and made hiring recommendations to bring in top candidates for key vacancies.
  • Managed inventory control processes to restore back stock, control costs and maintain sales floor levels to meet customer needs.
  • Monitored employee performance and developed improvement plans.
  • Coached team on effective upselling and cross-selling methods.
  • Managed opening and closing procedures and recommended changes to enhance efficiency of daily activities.
  • Supported staff development and goal attainment by focusing on skill development and job satisfaction.
  • Increased sales revenues by Number% over Timeframe by promoting complementary products and educating customers about store promotions.
  • Set and enforced policies focused on increasing team productivity and strengthening operational efficiency.
  • Offered hands-on assistance to customers, assessing needs and maintaining current knowledge of consumer preferences.
  • Submitted reports to senior management to aid in business decision-making and planning.
  • Established and optimized schedules to keep coverage and service in line with forecasted demands.
  • Generated repeat business through exceptional customer service and responded to customer concerns with friendly and knowledgeable service.
  • Trained team members in successful strategies to meet operational and sales targets.
  • Monitored cash intake and deposit records, increasing accuracy and reducing discrepancies.
  • Created organization systems for inventory control, merchandising, financial reports and schedules, dramatically increasing operational efficiency.
  • Reviewed sales and gross profit reports to determine options for increasing market growth.
  • Increased sales from $Amount to $Amount by driving operational efficiencies and building excellent customer rapport.
  • Helped with planning schedules and delegating assignments to meet coverage and service demands.
  • Implemented rewards program, bolstering customer retention Number%.
  • Verified inventory counts remained within monthly tolerance levels and compiled financial data in compliance with budget.
  • Strengthened merchandising and promotional strategies to drive customer engagement and boost sales.
  • Advanced to keyholder and assistant manager-in-charge in manager's absence.
  • Promoted to Assistant Manager after only Number months with company.
  • Created and implemented incentive initiative for on-the-job safety and achieved Number years with no Workers' Compensation claims.
  • Communicated with managers of other departments to maintain transparency.
  • Managed NumberJob Titles successfully in fast-paced environment through proactive communication and positive feedback.
  • Attended monthly sales meetings and reported pertinent information to employees.
  • Multiplied earnings through sales goal achievement, customer service improvements and commitment to team objectives.
  • Applied customer feedback to develop process improvements and support long-term business needs.
  • Assisted Manager in interview process of prospective employees and provided feedback.
  • Maintained positive customer relationships by responding quickly to customer service inquiries.
  • Completed Timeframe inventory counts to verify stock levels, address discrepancies and forecast future needs.
  • Provided weekly work schedules to employees to accommodate business demands and vacation requests.
  • Conducted weekly staff meetings to motivate staff members, address concerns and questions, plan improvements, and evaluate progress toward goals.
  • Handled customer service by dealing with complaints, organizing stock and answering customer questions.
  • Recruited and retained top talent, with focus on completing timely performance evaluations, providing positive feedback and rewarding superior performance.
  • Reduced corporate costs by developing and implementing improved merchandising, receiving and maintenance procedures.
  • Developed and managed employee schedules, balancing individual requests and requirements with business needs.
  • Provided current employees options for additional training opportunities.
  • Compiled Type and Type reports to help senior leaders effectively plan business direction and operational strategies.
  • Reduced financial discrepancies Number% by monitoring monetary transactions, including credit card sales and deposits.
  • Met or exceeded monthly sales goals as team leader by up to Number%.
  • Kept work areas clean, organized and safe to promote efficiency and team safety.
  • Attained expert level of product knowledge, becoming go-to person for major sales and vendor negotiations.
  • Mentored Number-member sales team in applying effective sales techniques and delivering top-notch customer service.
  • Directed merchandising, promotion and brand loyalty efforts for business segment with greatest sales volume.
  • Responded to customer concerns, working with manager to raise customer satisfaction ratings by Number% in Number years.
  • Supervised and evaluated staff of Number including other assistant managers, enabling them to improve skills, achieve daily objectives and attain advancement.
  • Interviewed, hired and trained Number staff associates and equipped to comply with company policies and procedures.
  • Supervised team of Number employees and provided feedback on performance.
  • Recruited, interviewed and hired individuals which would add value to team while bringing wealth of experience.
  • Developed loyal and highly satisfied customer base through proactive management of team customer service strategies.
  • Onboarded new employees, including training, mentoring and new hire documentation.
  • Exceeded sales goals and accomplished business objectives by inspiring staff and promoting target products.
  • Planned team-building exercises to increase employee performance and job satisfaction.
Beverage Manager, 12/2015 to 01/2017
Hard Rock Casino – Stateline, NV
  • Limited portion sizes and used garnishes to control food costs.
  • Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
  • Maintained high standards of food quality by reviewing shipments, overseeing preparation and monitoring food safety.
  • Inspected preparation and storage equipment regularly to assess and maintain performance for cost-effective, safe operations.
  • Orchestrated positive customer experiences at all stages by overseeing every area of Type operations.
  • Protected business, team members and customers by monitoring alcohol consumption and keeping operation in line with legal service requirements.
  • Investigated and integrated enhanced service and team management strategies to boost business profits.
  • Designed beverage menus.
  • Improved average wine and alcohol spend per guest through curation, service training and hands-on hospitality.
  • Maintained highest standards for beverage quality and service.
  • Worked with on-site and external party planners to create and manage beverage ordering and waitstaff for small and large events.
  • Resolved customer complaints involving food or beverage quality and service.
  • Complied with health and safety regulations.
  • Enacted progressive disciplinary measures for staff, managed work zones and oversaw opening and closing duties.
  • Used Software to record ordering data and created organization and room storage system.
  • Built stronger wine list aligned with trends, improved credibility of restaurant's program, and raised profitability per glass.
  • Managed all day-to-day operations within budgeted guidelines.
  • Developed relationships with suppliers and vendors leading to special volume pricing discounts and availability.
  • Coordinated daily and nightly shift safety and sanitation procedures for bar areas and entire restaurant.
  • Managed bar and wait staff including hiring, training, scheduling and analyzing theft and wastage.
  • Selected wine, beer and alcohol products based on customer feedback and local product availability.
  • Purchased beverage stock and handled all inventory needs.
  • Oversaw overall beverage program, including selection, ordering and inventory controls of wine, beer and alcohol program.
  • Developed ongoing training initiative to improve beverage knowledge of serving employees, including hourly sommelier program.
Beverage Manager, 05/2005 to 12/2015
Montbleu Casino Resort & Spa – Stateline, NV
  • Limited portion sizes and used garnishes to control food costs.
  • Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
  • Maintained high standards of food quality by reviewing shipments, overseeing preparation and monitoring food safety.
  • Inspected preparation and storage equipment regularly to assess and maintain performance for cost-effective, safe operations.
  • Orchestrated positive customer experiences at all stages by overseeing every area of Type operations.
  • Protected business, team members and customers by monitoring alcohol consumption and keeping operation in line with legal service requirements.
  • Investigated and integrated enhanced service and team management strategies to boost business profits.
  • Designed beverage menus.
  • Improved average wine and alcohol spend per guest through curation, service training and hands-on hospitality.
  • Maintained highest standards for beverage quality and service.
  • Worked with on-site and external party planners to create and manage beverage ordering and waitstaff for small and large events.
  • Complied with health and safety regulations.
  • Resolved customer complaints involving food or beverage quality and service.
  • Enacted progressive disciplinary measures for staff, managed work zones and oversaw opening and closing duties.
  • Used Software to record ordering data and created organization and room storage system.
  • Built stronger wine list aligned with trends, improved credibility of restaurant's program, and raised profitability per glass.
  • Managed all day-to-day operations within budgeted guidelines.
  • Developed relationships with suppliers and vendors leading to special volume pricing discounts and availability.
  • Coordinated daily and nightly shift safety and sanitation procedures for bar areas and entire restaurant.
  • Managed bar and wait staff including hiring, training, scheduling and analyzing theft and wastage.
  • Selected wine, beer and alcohol products based on customer feedback and local product availability.
  • Developed ongoing training initiative to improve beverage knowledge of serving employees, including hourly sommelier program.
  • Purchased beverage stock and handled all inventory needs.
  • Oversaw overall beverage program, including selection, ordering and inventory controls of wine, beer and alcohol program.
Education
Master of Business: 06/1983
Absegami High School - Galloway, NJ
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Resume Overview

Companies Worked For:

  • GSR Casino
  • Hard Rock Casino
  • Montbleu Casino Resort & Spa

School Attended

  • Absegami High School

Job Titles Held:

  • Buffet Asst. Mgr
  • Beverage Manager

Degrees

  • Master of Business : 06/1983

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