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director of food and beverage resume example with 5+ years of experience

Jessica Claire
  • Montgomery Street, San Francisco, CA 94105 609 Johnson Ave., 49204, Tulsa, OK
  • Home: (555) 432-1000
  • Cell:
  • resumesample@example.com
Professional Summary

Customer and business oriented with 18 years of experience focused on Hotel Management and Food and Beverage Operations. Adaptive and deadline-oriented with capacity to execute and complete multiple projects in high performance environments. Meticulous leader and strategic planner with comprehensive managerial acumen.

Skills
  • Guest accommodations
  • Menu development
  • Guest satisfaction
  • Scheduling
  • Budgeting
  • Reservations management
  • Cost controls
  • Cleanliness
  • Strategic planning
  • Budgeting and cost control strategies
  • Sales forecasting
  • Staff training/development
  • Inventory management
  • Staff supervision
Work History
Director of Outlets, 07/2022 to Current
First Hospitality Group Inc, , San Diego, CA
  • Oversee operations of Vistal Bar and Kitchen, Garibaldi, In Room Dining, Starbucks, and Layover Pool Bar at the Intercontinental Hotel in downtown San Diego, CA
  • Posted work schedules with timeliness and per company requirements and Union contract, maintaining adequate staffing for weekly sales and customer projections.
  • Provided food service training and professional development opportunities for employees.
  • Cultivated positive working environment to encourage associates to provide prompt, courteous and timely service.
  • Developed standards and policies to create structure for a more efficient operation.
General Manager, 09/2021 to 07/2022
Omni Hotels, ,
  • Oversee all operations of Little Frenchie, a 60 seat upscale dining experience, which received a Michelin Plate Award in November 2021.
  • Report to VP of Operations, Ownership and Head of Marketing on restaurant goals and outreach to maximize brand outreach and offerings through balanced operations.
  • Decreased Food cost from 42% to 31% in first 3 months. Decreased Labor from 26% (FOH and BOH) to 20.2%.
  • Increased sales while increasing customer satisfaction through on the floor leadership and communicating clear operational expectations to all staff.
  • Increased Profits to allow for additional funds to get new equipment to allow for additional sales.
  • Boosted productivity consolidating material planning, data collection, payroll and accounting programs into one system.
Director of Food and Beverage, 07/2020 to 03/2021
First Hospitality Group Inc, ,
  • 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), In Room Dining Options, and Pool Service.
  • Maintained High GSS Scores in Staff Service, ITR, and Cleanliness through December, January, February and March 2021. Resulted in being ranking top 5 throughout the Southern California and Arizona Market.
  • Exceeded Budget requirements by 400% with minimal staff and inventory while maintaining a high level of service. Able to maintain a 4.7 out of 5 overall score on opentable.com throughout opening (September thru March)
  • 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
Sensata Technologies, ,
  • Generated 40% profit margin for the Festival of the Arts with over 2.5 million in food and beverage sales for the months of July and August.
  • Oversaw all Food and Beverage Operations at [seven-degrees], Terra Laguna Beach, Kitchen in the Canyon, seven 7 seven, Festival of Arts and Hotel Laguna with Gross Sales of $10 million with business plan to exceed $35 million+
  • 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 3500+ guests per day. Maintained a 4.5 out of 5 rating on opentable reviews.
  • Held weekly meetings with all Sales, Coordinators, Operations managers, and Culinary Team to review upcoming events to ensure team knowledge of tasks and expectations
  • Worked Directly with Corporate Office and purveyors to analyze food costs, labor costs, and any overhead expenses to help maximize profits while maintaining positive customer experience and product quality.
Director of Food and Beverage, 03/2016 to 07/2020
First Hospitality Group Inc, ,
  • Developed an Upscale French American Cuisine with a California Twist concept in Dana Point (2015) and Irvine (2017). Created brand image, menu design and concept, cocktail wine and beer menu, and staffing requirements. Received Best New Restaurant and other accolades in our first year of operation and Best Restaurant in second year of operation.
  • Responsible for generating $6 million per year in both outlets while analyzing income statements and aged payables to forecast and implements business practices to maximize profits without hindering customer satisfaction.
  • Worked directly with the Dana Point Chamber of Commerce to have active community involvement through charity programs and events.
  • Developed and enforced Food Safety and Work 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. Developed Cocktail, Beer and Wine menus with staff to enhance the overall experience.
General Manager, 09/2015 to 01/2018
Tacala, ,
  • Oversaw daily operation of a 65 Room Hotel that included Room Operations, Banquet Facilities, Large Restaurant and Private Beach Club. Responsible for $10 million in Gross Sales Per Year.
  • 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. Worked with the Catering Department to establish procedures and organization 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 produced an increase in sales and customer satisfaction.
  • Work with Director of Food and Beverage and Executive Chef for Food and Beverage development to provide high quality culinary experience.
  • 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
  • Drove year-over-year business growth while leading operations, strategic vision and long-range planning. Increased Sales from $7 million a year to $10 million a year when becoming the General Manager while improving profit margin.
Director of Food and Beverage, 02/2013 to 09/2015
Company Name, ,
  • Worked directly with Restaurant General Manager, Executive Chef, Beach Club Manager, Director of Sales and Catering, and Director of Rooms to provide Food and Beverage Amenities for all guests and members.
  • Worked Directly with Executive Chef, General Manager and ownership to create new restaurant concept to maximize revenue, improve speed of service, and raise customer satisfaction. Improved Yelp Reviews by 35% and increased daily covers from 750 to 1200.
  • Created high end cocktail program and wine program for our beach club for members with avg yearly membership cost of $6,000. Increased yearly Beverage Sales for Beach Club by 50%.
Restaurant General Manager, 11/2010 to 02/2013
Company Name, ,
  • Prepared restaurant business plan by reviewing demands, analyzing competitors and developing projections for sales and finances.
  • Orchestrated positive customer experiences by overseeing every area of daily operations in a 300 seat restaurant.
  • Oversaw operations of Beach Club with 300+ members and providing amenities and services.
  • Oversaw balancing of cash registers, reconciled transactions and deposited establishment's earnings to bank.
  • Set clear expectations and created positive working environment for employees.
Education
Bachelor of Science: Hotel, Motel, And Restaurant Management, Expected in 06/2011
Johnson & Wales University - Denver - Denver, CO
GPA:
  • Minored in Culinary Arts
High School Diploma: , Expected in 06/2007
Laguna Beach High School - Laguna Beach, CA
GPA:
Certifications

WSET Level 3 Award in Wines

Additional Information

References:

Haley Jaramillo

Relationship: Senior Catering Sales Manager at Marriott International Inc.

Phone Number: (XXX) 607-7517

Kai Perry

Relationship: Beach Club Manager at Hotel Laguna

Phone Number: (XXX) 456-4046

Micheal Koch

Relationship: Restaurant General Manager at Laguna Beach Company, Two Left Forks, and Hotel Laguna

Phone Number: (XXX) 922-7876

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Resume Overview

School Attended

  • Johnson & Wales University - Denver
  • Laguna Beach High School

Job Titles Held:

  • Director of Outlets
  • General Manager
  • Director of Food and Beverage
  • Director Of Food & Beverage
  • Director of Food and Beverage
  • General Manager
  • Director of Food and Beverage
  • Restaurant General Manager

Degrees

  • Bachelor of Science
  • High School Diploma

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