Director Of Food And Beverage Resume Example Company Name

DIRECTOR OF FOOD AND BEVERAGE

Professional Summary

Effectively manage personnel and business operations to handle demanding Food and Beverage needs while maximizing customer service standards. Trained in preparing and handling food, organizing inventory and optimizing customer relations. Diplomatic in addressing customer concerns and resolving issues. Values the need for presence amongst the team to develop a deep respect for the operation and commitment.

Skills

Inventory management
Menu development
Conflict resolution
Scheduling
Budgeting
Safe food handling

Cost controls
Cleanliness
Strategic planning
Workflow planning
Budgeting and cost control strategies
Sales forecasting

Work History

Director of Food and Beverage, 03/2020 to Current
Company Name – City, State

Developed and opened Food and Beverage Program for a premium Autograph Collection Hotel named the Inn at the Mission which opened on September 1st, 2020.
Worked closely with entire food and beverage team to develop Ysidora (our fine dining restaurant), El Cafe Real (Breakfast Cafe with Coffee), In Room Dining Options, Pool Service.
Had to follow regulations to create a safe working environment during Covid Pandemic and established protocols and procedures to minimize risk to continue operation.
Exceeded Budget requirements by 400% with minimal staff and inventory while maintaining a higher level of service. Was able to maintain a 4.7 out of 5 overall on opentable.com throughout opening.
Created Procedures to limit any areas of loss or lack of service. Worked directly with Restaurant Manager and Executive Chef to develop sustainable operations in both FOH and BOH.
Worked closely with General Manager and Owners to build Hotel/Food and Beverage Vision while developing a marketing plan based around building local clientele.

Director Of Food & Beverage, 04/2019 to 03/2020
Company Name – City, State

Oversee all Food and Beverage Operations at [seven-degrees], Terra, Kitchen in the Canyon, seven 7 seven, Festival of Arts
Helped facilitate construction and setup of new restaurant build (Terra) before Pageant of the Masters Festival began. Organized the set up and operation of Concessions, Wine Bar, Full Restaurant Operation, and Satellite Bars to serve 2500+ guests per day
Managed operations of a quick service breakfast location named Kitchen in the Canyon. Oversaw day to day operations from FOH to BOH to ensure all staff was practicing quality customer service and food safety
Worked directly with Catering Sales Teams to help acquire more Social and Corporate Events. Held weekly meetings with all Sales, Coordinator, Operations managers to review upcoming events to ensure team knowledge of tasks and expectations
Worked Directly with Corporate and purveyors to analyze food costs, labor costs, and any overhead expenses to help maximize profits while maintaining positive customer experience and product quality
Responsible for all cash procedures from reporting, cash drops, cash drawer balancing, tip outs, and cash flow

Managing Partner, 03/2016 to Current
Company Name – City, State

Developed a new restaurant concept from concept to completion in Dana Point (2015) and Irvine (2017). Created brand image, menu design and concept, cocktail wine and beer menu, staffing requirements
Acted as general manager for day-to-day restaurant functions including scheduling, food service and upholding excellent customer service
Developed and enforced Food Safety Procedures for FOH and BOH Staff
Worked with Executive Chef directly to analyze food costs and adjust menu accordingly to limit food costs and keep the menu fresh and creative
Focused on marketing to acquire new customers while creating promotions to obtain returning customers

General Manager, 10/2014 to 01/2018
Company Name – City, State

Oversaw daily operation of a 65 Room Hotel that included Banquet Facilities, Large Restaurant and Private Beach Club
Set Goals and expectations of monthly sales for Banquet Facilities to maximize function space usage throughout the year. Sold 140+ weddings and 300+ corporate events annually. Set the Catering Department up for success to host 3-4 weddings per day while delivering quality product and speed of service
Informed all managers of their individual job responsibilities and duties so that no area was neglected. Created a working environment in which all manager were empowered to make decisions. This created a sense of pride in their daily tasks, which benefited our guests
Work with Director of Food and Beverage and Executive Chefs to analyze Food and Beverage costs to increase profitability across all service areas
Held weekly meetings with all Managers to overview upcoming events, room occupancy, and general operations to ensure the whole team worked seamlessly together
Created a Membership environment for the Private Beach Club with 200+ members visiting the property on a daily basis. Provided an environment in which Beach Club Members were taken care of to ensure future membership dues through great quality of service and product quality

Education

Bachelor of Science: Hotel, Motel, And Restaurant Management, 06/2011
Johnson & Wales University - Denver - City, State

Minored in Culinary Arts

High School Diploma: 06/2007
Laguna Beach High School - City, State

Resume Overview

School Attended

Johnson & Wales University - Denver
Laguna Beach High School

Job Titles Held:

Director of Food and Beverage
Director Of Food & Beverage
Managing Partner
General Manager

Degrees

Bachelor of Science : Hotel, Motel, And Restaurant Management , 06/2011
High School Diploma : 06/2007

Director of Food and Beverage Resume Example

Resume Score: 80%

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