Outgoing Banquet Manager offering extensive knowledge of hospitality etiquette and superior customer service. Motivated professional with 5+ years food and beverage experience in casual and fine dining.
Highly responsible and reliable
Proven leadership skills
Reliable, punctual and committed to customer service
Staff scheduling knowledge
Open Table experience
Excellent guest service skills
Banquet operations and off-site catering expert
Multi-operation hospitality management
Extensive hospitality background
Point of Sale (POS) system operation
Developed and wrote the LSOP for banquet service charge allocation, that is currently being implemented at the Westin Jekyll Island.
Effectively controlled liquor cost. Keeping cost at 20%, some months 17%, budgeted 25%
Responsible for the daily operation of all 4 F&B outlets. The Reserve Restaurant/ In Room Dining, Salty's Bar and Grill, Harry's Bar, and Uncle Vance's Coffee Emporium.
Continually monitored restaurant and took appropriate action to ensure food quality and service standards were consistently met.
Exhibited thorough knowledge of foods, beverages, supervisory duties, service techniques, and guest interactions.
Performed restaurant walk-throughs to gauge timeliness and excellent service quality.
Ensured proper cleanliness was maintained in all areas of the bar and front of house.
Efficiently resolved problems or concerns to the satisfaction of all involved parties.
Performed checkouts of servers and bartenders to ensure that all tickets were accounted for.
Processed weekly payroll, including server tip out reports
Create Par levels for all bars to control inventory
Do monthly inventory using accubar
Order Liquor, Wine, and Beer through various distributors
Effectively control liquor cost
Scheduled and directed staff in daily work assignments to maximize productivity.
Consistently maintained high levels of cleanliness, organization, storage, and sanitation of food and beverage products to ensure quality.
Worked closely with the chef and cooks to determine menu plans for special events or occasions.
Developed and maintained a staff that provided hospitable, professional service while adhering to policies and business initiatives.
Counseled and disciplined staff when necessary.
Conducted daily pre-shift and weekly departmental meetings to ensure organizational efficiency.
Attend Pre-Event meetings with clients and department heads to ensure accuracy in all Banquet Event Orders.
Diagrammed and oversee all the room set ups per client specifications.
Ensure proper execution from start to finish of all banquet events. Front and Back of the House
Carefully prepared weekly payroll to keep up with projected revenue for the week.
Prepared weekly allocation for Banquet service charge and justified any variance with a reconciliation from accounting
(ISAC) Integrated Sales And Catering System
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