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Director of Food and Beverage Resume Example

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DIRECTOR OF FOOD AND BEVERAGE
Professional Summary

Experienced and high energy professional, successful with increasing productivity and maximizing customer satisfaction. Exceptional leader with strong communication and conflict resolution abilities. Twelve years of progressive leadership experience with experience in coordinating training initiatives and systems deployment. Strong knowledge of the food and beverage industry, but looking to apply my experience in a new field.

Skills
  • Microsoft Office Suite
  • Sales and Financial Management
  • Training Coordination and Mentoring
  • Customer Relationship Building
  • Meeting Deadlines
  • Great Team Player
  • Customer Needs Assessment and Fulfillment
  • Revenue Optimization
  • Proposal Creation
  • Inter-department Collaboration
  • Exceeding Profitability Targets
  • Analytical Problem Solver
Work History
Director of Food and Beverage, 03/2019 to Current
Woodside Resorts - Lafayette Park Hotel – Lafayette, Ca
  • Managed 180 employees, split into four food and beverage teams.
  • Coordinated operations for five outlets grossing over $8MM in annual revenue: fine dining restaurant, casual bistro and bar, pool cafe, room service, small retail store and banquets.
  • Oversaw department profit, loss and budgeting, ensuring all quality controls were maintained.
  • Applied knowledge of supply needs and forecasted business levels to estimate required supplies.
  • Created and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction increasing average guest service score by 7% from 2019 to 2020.
  • Motivated staff to perform at peak efficiency and quality increasing employee retention from 89% to 93%.
  • Improved department performance and visibility by initiating social media campaign in which accounts were created and maintained on multiple platforms to post pictures, restaurant info, and engage with guests.
  • Resolved challenging customer complaints to full satisfaction, promoting brand loyalty and maximizing repeat business.
  • Instituted employee cross-departmental training initiative to effectively align workflows for optimal area coverage, increased customer satisfaction, and reduced labor cost.
  • Investigated and integrated enhanced service and team management strategies to increase profit margin by $240,000 over 2018.
Sales Specialist, 05/2017 to 03/2019
Craft & Luxury Spirit, Young's Market Company – Pleasanton, Ca
  • Drove sales of over 240 brands for both on and off-premise accounts in highly competitive territory.
  • Managed relationships with restaurant and store owners, buyers, and managers in order to partner with business owners to achieve maximum customer retention.
  • Conducted restaurant staff trainings and demonstrations introducing new products and techniques.
  • Achieved 110% quota attainment for 2018, including 23% increase in sales revenue for territory over previous year.
  • Developed innovative promotions and positive community relations to increase brand recognition.
  • Conducted outbound sales calls to identify potential buyers.
  • Led departmental training seminars to increase product knowledge and sales techniques for division.
  • Consulted and trained restaurant and bar teams to increase brand awareness and product functionality.
Restaurant General Manager, 10/2012 to 05/2017
MGM Resorts International - Aria Resort & Casino – Las Vegas, Nv
  • Opening restaurant general manager of full-service fine dining restaurant, with seating capacity of up to 284 guests and annual revenue of $13 million.
  • Duties included bringing on new employees, holding crucial conversations, training, direct supervision, and evaluation of 75 to 80 employees.
  • Additional responsibilities included overseeing personnel management, developing and reinforcing employee sales and service skills, conducting employee productivity review and motivation, staff scheduling, and payroll approval.
  • Responsible for all Profit & Loss statements and financial management.
  • Surpassed profit targets each year by 10%.
  • Coordinate with executive chef to perform inventory management and purchasing of food, supplies, equipment, and coordinated vendor relations.
Restaurant General Manager, 01/2008 to 10/2012
Banchero's Italian Dinners – Hayward, CA
  • Responsible for: hiring, training, assignment, motivation and termination of personnel.
  • Management of 64 employees with less than 5% staff turnover year over year.
  • Increased profit margin year over year by 18%.
  • Responsible for vendor relations and all food and beverage ordering.
  • Assigned tasks and oversaw direction of employees to ensure compliance with food safety procedures and quality control guidelines.
Education
Bachelor of Science: Hospitality Management, Communication Studies, 12/2006
University of Nevada, Las Vegas - Las Vegas, NV
Certifications
  • Court of Master Sommeliers Level I Certification
  • Certified Beer Server in the Cicerone Certification Program
  • Certified Specialist of Wine
  • Certified Specialist of Spirits
  • WSET Level I
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Resume Overview

Companies Worked For:

  • Woodside Resorts - Lafayette Park Hotel
  • Craft & Luxury Spirit, Young's Market Company
  • MGM Resorts International - Aria Resort & Casino
  • Banchero's Italian Dinners

School Attended

  • University of Nevada, Las Vegas

Job Titles Held:

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

Degrees

  • Bachelor of Science : Hospitality Management, Communication Studies , 12/2006

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