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Director of Food and Beverage Resume Example

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DIRECTOR OF FOOD AND BEVERAGE
Executive Profile
Twelve years of success in responsible food and beverage operations management. Proven ability to learn quickly, assess problems and initiate corrective action. Comfortable in fast paced, high-stress situations requiring attention to detail and follow-through. Able to motivate personnel to high performance standards and excellence. I believe in management practice through example, not intimidation.
Skill Highlights
  • Leadership/communication skills
  • Business operations organization
  • Human resources
  • Budgeting expertise
  • Negotiations expert
  • Employee relations
  • Self-motivated
  • Customer-oriented
  • Strong leader
  • Full service restaurant background
  • Hiring and training
  • Operations management
  • Adaptable
  • Food cost control specialist
  • Food cost analysis expert
  • Ability to handle/resolve problems
  • Menu development skills
Core Accomplishments
  • Delphi Property Adminstrator
  • Squirrel Property Expert
  • Micros Property Expert
  • Aloha Property Adminisrator
  • Marriott Ranked #1 in Customer Service
Professional Experience
Director of Food and BeverageMar 2015 to Current
DoubleTree Hotel － Dallas, TX
  • Planned and managed the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner.
  •  Implemented and managed all company programs to ensure compliance with the SOPs and LSOPs; to include safety and sanitary regulation, all federal, state, franchise, and local regulations to ensure optimal levels of quality service and hospitality are provided to the guest.
  •  Marketed the Food and Beverage outlets; developed and managed the implementation of menus, package deals, promotions, displays, decorations and presentations within corporate guidelines to capture more in house guests and a larger share of the local market to meet/exceed sales and financial goals and objectives.
  • Developed, recommended, implemented and managed the department's business/marketing plan and budget; continually analyzed, forecasted, monitored and controlled the labor and food costs through various methods to meet/exceed management/budget objectives
  •  Managed the maintenance/sanitation of the Food and Beverage areas and equipment in the hotel to protect the assets, complied with regulations and ensure quality service.
  • Responded to customer trends, needs, issues, comments and problems to ensure a quality experience and enhance future sales prospects.
  • Recommended, implemented, monitored and controlled the Catering/Banquet budget (i.e. labor costs, beverage costs, supplies and equipment) and coordinated with event budgets to maximize revenue and minimize expenses while providing quality guest service.
  • Developed and implemented in conjunction with Catering Sales, special packages and create new menus and themes within corporate guidelines, while keeping abreast of the competition's products, strengths and weaknesses to continually improve revenues and profit margins while maintaining quality.
  • Implemented departmental strategies and maximized the financial performance of departments.
  • Ensured high standards of food and beverage quality, service and marketing to maximize profits and ensure outstanding customer service.
  • Consistently achieved positive sales and guest counts year over year.
  • Worked closely with managers to focus on best practices to provide the best possible work environment and foster growth.
  • Implemented a quality training program, valuing employee contribution, creating incentives and turning performance into compensation and company goals.
  • Improved overall operations including food quality, quality controls, employee morale and overall profitability.
  • Specific Accomplishments: Improved Service scores to be ranked in the top 20 of the brand.
  • Collaborated with the Chef to develop and implement new menu for restaurant and room service.
  • Created the In-Room Directory and Menu from scratch.
  • Developed a new wine menu and cocktail list working with vendors to cover costs by using their products while increasing sales and decreasing costs.
  • Scored Outstanding during the Hilton Quality Assurance Inspection with a 93.3% on the F&B portion of the Audit.
Restaurant General ManagerJan 2011 to Jan 2012
Marriott DFW South -Trinity Blvd － Ft Worth, TX
  • Accomplished restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.
  • Achieved restaurant operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change.
  • Enhanced department and organization reputation by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.
  • Specific Accomplishments: Led the bar and lounge team to achieve the #1 bar scores throughout the Marriott Brand (339 hotels) Led the restaurant team to achieve the #1 overall restaurant scores throughout the Marriott Brand.
  • Held the # 1 spot for the bar and restaurant at the same time.
  • Received the Manager of the Quarter Award during the second quarter of my tenure.
Assistant Restaurant General ManagerJan 2007 to Jan 2010
Embassy Suites - Outdoor World － Grapevine, TX
  • Manage Outlet(s) and provide continuous training ensuring high quality of customer service.
  • Maintain P&L responsibility, including reconciliation and cost controls.
  • Manage MICROS 9700 computer system, inventory and receivables.
  • Specific Accomplishments: Part of the team that earned the J.D Powers # 1 upscale hotel in the DFW Metroplex for 2007-2011.
Senior BartenderJan 2003 to Jan 2007
Omni Hotel - Dallas Park West － Dallas, TX
  • Typical duties include the management of the bar area, i.e., ensuring a seamless and timely process for tending patrons, dealing with customer service issues, accounting for liquor inventories and product pars.
  • Specific Accomplishments:.
  • Designed and implemented current SOP's (open and close procedures, PAR information, cleaning schedules), used as the protocol for other bartenders.
  • Part of the team that earned the J.D Powers # 1 upscale hotel in the DFW Metroplex for 2005 and 2006.
Education
Associate of Arts, Hospitality Management2006Northlake － Irving, TX, USA
Certifications
Microsoft Excel Expert Certification, Micros 9700 Property Expert Status, Microsoft Word, PowerPoint, Aloha POS. Serve Safe Certified, T.A.B.C Certified, CPR Certified
Skills
accounting, C, Carpenter, coaching, counseling, CPR Certified, customer-service, customer service, fast, financial, focus, human resource, Inspection, inventory, marketing, MICROS, Microsoft Excel, PowerPoint, Microsoft Word, policies, POS, quality, Quality Assurance, recruiting, sales, scheduling, SOP, strategic plans, supervising, supervision
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Resume Overview

Companies Worked For:

  • DoubleTree Hotel
  • Marriott DFW South -Trinity Blvd
  • Embassy Suites - Outdoor World
  • Omni Hotel - Dallas Park West

School Attended

  • Northlake

Job Titles Held:

  • Director of Food and Beverage
  • Restaurant General Manager
  • Assistant Restaurant General Manager
  • Senior Bartender

Degrees

  • Associate of Arts , Hospitality Management 2006

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