LiveCareer-Resume

director of food and beverage resume example with 4+ years of experience

Jessica Claire
  • , , 609 Johnson Ave., 49204, Tulsa, OK 100 Montgomery St. 10th Floor
  • H: (555) 432-1000
  • C:
  • resumesample@example.com
  • Date of Birth:
  • India:
  • :
  • single:
  • :
Professional Summary

Talented Director with excellent marketing, customer service and facility oversight skills coupled with more than 25 years of experience. Highly effective and comfortable working with people at all organizational levels.

Skills
  • Cast and Crew Supervision
  • Issues resolution
  • Strategies and goals
  • Project Management
  • Strategic Planning
  • Financial Management
  • Budgeting
  • Staff Management
  • Staff Development
  • Operations management
  • Verbal and written communication
Work History
Director of Food and Beverage, 09/2019 - Current
Kimpton Hotels Huntington Beach, CA,

I have been in the food and beverage/ hospitality business for the past 25 years and have gathered extensive knowledge in both liquor and wine. I strive in making lasting connections with all my guests as well as my vendors.

I am a people person who loves to engage others.

  • Focused teams on developing innovative and cutting-edge approaches at all levels with effective resource allocation and strategic planning.
  • Hired and directed teams of 75 employees to achieve daily and long term operations and business goals.
  • Worked closely with organizational leadership, including board of directors, to strategically affect direction of operations.
  • Resolved all issues efficiently, which in turn enhanced customer satisfaction ratings.
  • Developed and maintained positive relationships with employees.
  • Verified all building areas were working optimally and kept clean.
  • Mitigated costs while collaborating with vendors to manage inventory items.
  • Analyzed business needs while soliciting customer feedback for process improvements.
  • Established performance goals for each department and provided feedback on methods for reaching those milestones.
  • Assisted with creation of marketing strategy and advertising initiatives used to promote company to community members.
  • Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
  • Planned operations to effectively cover all needs while controlling costs and maximizing service.
  • Maintained sound financial footing by overseeing department profit, loss and budgeting.
  • Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies.
  • Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
  • Worked with qualified chef to diversify menu with new offerings.
  • Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and increase efficiency in different areas.
  • Resolved challenging customer complaints to full satisfaction, promoting brand loyalty and maximizing repeat business.
  • Coordinated and organized all restaurant inventory.
  • Maintained effective supply levels by monitoring and reordering food stock and dry goods.
  • Organized and oversaw food service training to educate employees on various tasks, including resetting tables, relaying orders to cooks and upselling food and beverages.
  • Motivated staff to perform at peak efficiency and quality.
Restaurant General Manager, 08/2018 - 09/2019
Aimbridge Hospitality Yuma, AZ,
  • Coordinated Monthly leadership workshops to educate team members on best practices to optimize productivity.
  • Drove year-over-year business growth while leading operations, strategic vision and long-range planning.
  • Evaluated suppliers by assessing quality, timeliness and compliance of deliveries to maintain tight cost controls and maximize business operational efficiency.
  • Improved brand awareness by monitoring all marketing campaigns and fostering membership acquisitions and business development.
  • Increased revenue streams by reducing costs, managing schedules and performing variance and risk analysis to implement corrective actions.
  • Designed modern employee recognition program which boosted productivity and improved morale.
  • Applied performance data to evaluate and improve operations, target current business conditions and forecast needs.
  • Organized budgets, oversaw P&Ls and achieved margin targets consistently to stay on track with growth plans.
  • Boosted productivity by consolidating material planning, data collecting, payroll and accounting programs into one main system.
  • Reduced corporate risk by managing shrink processes and controlling inventory levels.
  • Developed value-added solutions and approaches by leveraging trends in customer marketplaces and industries.
  • Developed effective business plans to align strategic decisions with long-term objectives.
  • Set, enforced and optimized internal policies to maintain efficiency and responsiveness to demands.
  • Delivered business strategy and developed systems and procedures to improve operational quality and team efficiency
  • Managed budget implementations, employee reviews, training, schedules and contract negotiations.
  • Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
  • Investigated and integrated enhanced service and team management strategies to boost business profits.
  • Organized and oversaw food service training to educate employees on various tasks, including resetting tables, relaying orders to cooks and upselling food and beverages.
  • Protected business, team members and customers by monitoring alcohol consumption and keeping operation in line with legal service requirements.
  • Purchased adequate quantities of necessary restaurant items, including food, beverages, equipment and supplies.
  • Developed, implemented and managed business plans to promote profitable food and beverage sales.
  • Clearly and promptly communicated pertinent information to staff, such as large reservations or last minute menu changes.
  • Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
  • Actively participated in ongoing customer service programs to build sales and rapport in community.
  • Strategically developed effective marketing plans to increase sales and profits while managing costs.
  • Oversaw front of house personnel to maintain adequate staffing and minimize overtime.
  • Interacted positively with customers while promoting hotel facilities and services.
  • Carefully interviewed, selected, trained and supervised staff.
  • Resolved challenging customer complaints to full satisfaction, promoting brand loyalty and maximizing repeat business.
  • Skillfully interacted with external vendors to obtain best quality in pricing and product.
  • Organized special events in restaurant, including receptions, promotions and corporate luncheons.
  • Prepared for and executed new menu implementations.
  • Effectively managed payroll and timekeeping, including completion of proper paperwork for new hires and terminations.
Restaurant General Manager, 04/2017 - 08/2018
Aimbridge Hospitality Amesbury, MA,
  • Evaluated suppliers by assessing quality, timeliness and compliance of deliveries to maintain tight cost controls and maximize business operational efficiency.
  • Developed value-added solutions and approaches by leveraging trends in customer marketplaces and industries.
  • Delivered business strategy and developed systems and procedures to improve operational quality and team efficiency
  • Managed budget implementations, employee reviews, training, schedules and contract negotiations.
  • Applied performance data to evaluate and improve operations, target current business conditions and forecast needs.
  • Organized budgets, oversaw P&Ls and achieved margin targets consistently to stay on track with growth plans.
  • Increased revenue streams by reducing costs, managing schedules and performing variance and risk analysis to implement corrective actions.
  • Maintained high standards of food quality by reviewing shipments, overseeing preparation and monitoring food safety.
  • Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
  • Organized and oversaw food service training to educate employees on various tasks, including resetting tables, relaying orders to cooks and upselling food and beverages.
  • Purchased adequate quantities of necessary restaurant items, including food, beverages, equipment and supplies.
  • Developed, implemented and managed business plans to promote profitable food and beverage sales.
  • Clearly and promptly communicated pertinent information to staff, such as large reservations or last minute menu changes.
  • Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
  • Strategically developed effective marketing plans to increase sales and profits while managing costs.
  • Led and directed team members on effective methods, operations and procedures.
  • Oversaw front of house personnel to maintain adequate staffing and minimize overtime.
  • Interacted positively with customers while promoting hotel facilities and services.
  • Met, greeted and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
  • Recognized and formally acknowledged outstanding staff performance to boost company morale and productivity.
  • Carefully interviewed, selected, trained and supervised staff.
  • Maintained safe working and guest environment to reduce risk of injury and accidents.
  • Resolved challenging customer complaints to full satisfaction, promoting brand loyalty and maximizing repeat business.
  • Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
  • Correctly calculated inventory and ordered appropriate supplies.
  • Effectively managed payroll and timekeeping, including completion of proper paperwork for new hires and terminations.
  • Prepared for and executed new menu implementations.
  • Carefully developed lucrative annual food and beverage marketing plan and strict budget to maximize profits.
  • Created fun team building activities to engage staff in up-selling to meet revenue targets.
  • Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and increase efficiency in different areas.
Education
Diploma : , Expected in 06/1988
-
Berrien High School - Nashville, GA
GPA:
Status -

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Resume Overview

School Attended

  • Berrien High School

Job Titles Held:

  • Director of Food and Beverage
  • Restaurant General Manager
  • Restaurant General Manager

Degrees

  • Diploma

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