food and beverage manager resume example with 8+ years of experience

Jessica Claire
  • Montgomery Street, San Francisco, CA 94105 609 Johnson Ave., 49204, Tulsa, OK
  • H: (555) 432-1000
  • C:
  • Date of Birth:
  • India:
  • :
  • single:
  • :

Detail-oriented Food Manager with four years of experience. Expert in hiring and training protocols with extensive knowledge of conflict resolution. Known for cutting service costs without sacrificing top-notch quality.

Enthusiastic Kitchen Manager highly effective at contributing to team success. Friendly, outgoing, and reliable professional. Passionate about innovative dishes and maximizing productivity.

  • Purchasing
  • Recruitment and hiring
  • Portioning understanding
  • Training
  • Sanitation
  • Team building
  • Diverse beverage knowledge
Food and Beverage Manager, 02/2018 - 01/2020
Bobby Hotel Nashville, TN,
  • Established and enforced standards of personnel performance and service to provide customers with consistent and positive experiences.
  • Revamped and motivated kitchen staff to be highly efficient and produce consistent quality.
  • Priced and ordered food products, kitchen equipment and food service supplies.
  • Sought out and implemented methods to improve service and team performance and boost business sustainability.
  • Trained employees on correct cooking techniques, safety standards and performance strategies.
  • Interviewed, hired, and supervised back of house staff.
  • Scheduled over 75 employees by assigning shifts.
  • Kept food storage and preparation equipment in good working order to maximize safety and cost-efficiency of operations.
  • Hired qualified staff to fill Front of the House and Back of the House positions.
  • Worked with vendors to establish strong relationships and maintain proper inventory supplies.
  • Assisted restaurant ownership with pricing by providing information about ingredient costs and correct portioning.
  • Reconciled daily transactions, made sure cash registers were balanced and restaurant's earnings were deposited coreectly.
Executive Chef, 02/2016 - 02/2018
Senior Lifestyle Corporation Fuquay Varina, NC,
  • Adjusted seasonal plans to source local ingredients and aligned special dishes with area events.
  • Supervised preparation of specialty items and customer requests to verify accuracy in production.
  • Initiated software based inventory control system to manage inventory and analyze food cost.
  • Incorporated customer recommendations and feedback to experiment with new dish creations.
  • Provided excellent professional development opportunities for staff.
  • Prepared schedules, work assignments and constructed employee compensation packages.
  • Monitored kitchen area and staff to ensure overall safety and proper food handling techniques.
  • Continually aware of dramatic changes to kitchens, including Health Department Standards and customer requests for healthier food options.
  • Focused on customer satisfaction, creating delicious cuisine to impress diners.
  • Negotiated with food suppliers to cut costs by buying in bulk.
  • Considered seasonal product pricing and availability in development of promotional dishes and menu selections.
Line Cook, 03/2012 - 12/2015
Radisson Hotel Group Phoenix, AZ,
  • Kept stations stocked and ready for use to maximize productivity.
  • Marinated food items according to corporate-provided instructions and recipes.
  • Delivered soiled dishes and pots and pans to washing areas and assisted in cleaning and drying all items.
  • Precooked garnishes such as bacon pieces for later use to top off fresh dishes.
  • Followed proper food handling methods and maintained correct temperature of food products resulting in consistently high scores on health inspections.
  • Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
  • Maximized efficiency of kitchen operation by overseeing daily product inventory, purchasing and receiving.
  • Interacted professionally and effectively with wait staff regarding special orders for customers, including those with food allergies and gluten intolerance.
  • Restocked all food items throughout shift to guarantee cooks had all necessary ingredients needed for service.
Pastry Chef, 03/2011 - 02/2012
Accor Hotels San Juan, PR,
  • Prepared mise en place every day to promote efficient preparation of signature dishes.
  • Adjusted seasonal plans to source local ingredients and aligned special dishes with area events.
  • Placed dough in pans, molds and sheets, monitoring products during baking and adjusting temperatures as needed.
  • Maintained current knowledge of pricing, ingredients, product availability and current promotion.
  • Created exciting dishes to draw in clientele and increase revenues.
  • Avoided cross-contamination from utensils, surfaces and pans when preparing meals for individuals with food allergies and gluten intolerance.
  • Developed special menu items to improve business offerings.
  • Revamped menus and implemented quarterly updates to meet changing demands.
Education and Training
Certficication: Culinary Arts, Expected in 05/2010
William N Neff Technical School - Abingdon, VA,
Status -
High School Diploma: , Expected in 05/2010
Abingdon High School - Abingdon, VA
Status -

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Resume Overview

School Attended

  • William N Neff Technical School
  • Abingdon High School

Job Titles Held:

  • Food and Beverage Manager
  • Executive Chef
  • Line Cook
  • Pastry Chef


  • Certficication
  • High School Diploma

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