Food And Beverage Director Resume Example Company Name

FOOD AND BEVERAGE DIRECTOR

Professional Summary

Extensive hospitality expertise in a leadership capacity. Passion for Food and Beverage, leading people and exceptional service.

Skills

Work History

Food and Beverage Director06/2012 to Current
Company Name – City, State

Responsible for all food and beverage operations, with revenues of $2.75 million.
Operations include 3-meal restaurant, pool lounge, in-room dining, banquets and culinary · Restructured the F&B management team to increase efficiency, and profitability, of the department.
Implemented plans for restructuring included elimination of Executive Chef position and adding culinary operations oversight to Food and Beverage Director responsibilities.
Such responsibilities including supervising food cost, controlling labor, health inspections, menu design, hiring, and developing the leadership skills of the chef de cuisine and sous chef · Ensure all corporate standards for front-of-house operations and culinary are upheld · Lead, motivate, and train staff of 45 employees and managers · Oversee 5000 square feet of indoor, outdoor, and offsite meeting space
Decreased beverage cost by 2%, to 17.9 %

Assistant Food and Beverage Director10/2007 to 03/2010
Company Name – City, State

Responsible for all food and beverage operations with revenues of $21 million.
Operations include upscale steakhouse, 3-meal restaurant, lounge, in-room dining, coffee bar, and banquets Oversee 98,000 square feet.
of banquet space Manage, motivate, and train staff of 110 employees and managers Coach and develop managers and department heads Conduct yearly reviews of management In charge of beverage program including promotions, product selection, beverage control, and employee training Maintain food and beverage profit of 40% Conduct monthly P&L review Responsible for weekly and monthly forecasting Created 2011 and 2012 yearly budget Increased food and beverage customer service scores by 11% Increased food and beverage quality scores, by 16%, through menu and food presentation overhauls Oversee selection and training of new employees and management.

Director of Outlets06/2006 to 10/2007
Company Name – City, State

Oversaw all outlets, including Piazza (two-meal restaurant), Water's Edge (café-style restaurant), Hearth Lounge, and In-Room Dining Successfully implemented Impact training standards in all food and beverage outlets and created consistency among operational departments Increased revenue in Water's Edge by 22%, Hearth Lounge by 25%, and Piazza by 10% Increased Food and Beverage customer satisfaction, between 2005 and 2006, to bring Hyatt Lodge within the top 10 hotels company-wide Motivated staff to enhance service quality and increase sales Successfully developed seasonal bar menus for Hearth Lounge.

Beverage Manager05/2002 to 06/2006
Company Name – City, State

Responsible for beverage control, for all food and beverage outlets, totaling $2.5 million in revenue per year Increased GOP by 15% through managing expenses and effective payroll control Increased guest loyalty and satisfaction, thereby elevating guest scores by 14% Ensured that high quality service was provided, in accordance with Sofitel luxury standards Trained, coached, and motivated staff to optimize productivity and profitability Developed successful bar menu and promotional activities, thereby increasing customer traffic and, as a result, revenue Served, on a weekly basis, as acting manager for restaurant and room service.

Assistant Room Service Manager2002 to 2006
Company Name – City, State
Sofitel

Responsible for coordination of pre-opening set-up of room service department, including

Assistant Banquet Manager2002 to 2006
Company Name – City, State

Accountable for scheduling a staff of 20.
Assisted banquet manager in daily functions.
Monitored payroll.
Focused on quality of service and guest satisfaction, making sure that all company standards were met.

Banquet Manager10/2001 to 03/2002
Company Name – City

Responsible for event coordination, including room set-up, break-down, staff management and service assistance.
In charge of staff scheduling.
Made sure guests were satisfied with their event by anticipating, and providing for, their needs.

Front Office Manager03/2000 to 09/2001
Company Name – City, State

Restaurant Manager09/1995 to 01/2000
Company Name – City

Managed fine dining restaurant and VIP lounges · Supervised team of 30+ · Responsible for pre-shift set up, closing activities, and nightly reports · In charge of ordering and cost control for liquor, wine, and restaurant supplies Hotel Opening/Re-Opening Experience · Andaz West Hollywood 2008 · Hyatt Regency Dulles 2007 · Hyatt Regency O'Hare 2007 · Sofitel Chicago Water Tower 2002 Beverage Training · Enhanced efficiency and aesthetics of bar with complete set-up overhaul · Re-trained bar staff · Implemented beverage control systems · Set up par stocks · Engineered new menus to increase revenue and customer satisfaction.

Education

Bachelor of Arts: Hospitality ManagementJune 1999Campus St. Michiels- City

Resume Overview

School Attended

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Degrees