food and beverage manager event coordinator resume example with 20+ years of experience

Jessica Claire
, , 100 Montgomery St. 10th Floor (555) 432-1000,
Professional Summary

Experienced Food and Beverage Manager with over 10 years of experience in Restaurant /Event Planning with Excellent reputation for resolving problems and improving customer satisfaction.

  • Sanitizing understanding
  • Kitchen equipment operation and maintenance
  • Recipes and menu planning
  • Budgeting
  • Inventory controls
  • High-volume dining
  • Staff Management
  • Kitchen staff coordination
  • Written Communication
  • Analytical and Critical Thinking
  • Cultural Awareness
  • Teambuilding
  • Interpersonal Communication
  • Problem-Solving
  • Maintenance and Repair
  • Toast and Ahola Software Proficiency
Work History
01/2020 to Current Food and Beverage Manager/Event Coordinator Rubio's Restaurants, Inc. | Fountain Valley, CA,
  • Improved average wine and alcohol spend per guest through curation, service training and hands-on hospitality.
  • Developed relationships with suppliers and vendors leading to special volume pricing discounts and availability.
  • Adhered to corporate efficiency and profitability goals for beverage purchasing and distribution.
  • Verified staff compliance with accepted food and drink safety regulations, suggesting remedial training where necessary.
  • Drafted beverage purchasing plan, aligning inventory needs with budgetary constraints by applying historical data.
  • Oversaw proper disposal of unused and tainted beverage stock, adhering to related health and safety guidelines.
  • Implemented new drink policies, reducing over-pouring by 65%.
  • Used Toast POS to record ordering data and created organization and room storage system.
  • Managed bar and wait staff and directed hiring program.
  • Maintained highest standards for beverage quality and service.
  • Selected wine, beer and alcohol products based on customer feedback and local product availability.
  • Identified areas of opportunity for beverage sales by analyzing customer feedback and product demand metrics.
  • Enacted progressive disciplinary measures for staff, managed work zones and oversaw opening and closing duties.
  • Coordinated daily and nightly shift safety and sanitation procedures for bar areas and entire restaurant.
  • Developed ongoing training initiative to improve beverage knowledge of serving employees.
  • Conducted hands-on training for equipment, demonstrating proper technique and safety protocols.
  • Resolved customer complaints involving food or beverage quality and service.
  • Trained food and beverage service personnel, confirming staff to provide recommendations and answer questions.
  • Worked with on-site and external party planners to create and manage beverage ordering and waitstaff for small and large events.
06/2014 to 05/2019 General Manager Moonrise Hotel | Saint Louis, MO,
  • Organized and oversaw food service training to educate employees on resetting tables, relaying orders to cooks and upselling food and beverages.
  • Tracked food production levels, meal counts and supply costs.
  • Orchestrated positive customer experiences by overseeing every area of 3 operations.
  • Reviewed pricing and ordered food ingredients, kitchen appliances and supplies.
  • Limited portion sizes and used garnishes to control food costs.
  • Oversaw balancing of cash registers, reconciled transactions and deposited establishment's earnings to bank.
  • Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
  • Integrated service and team management strategies to boost business profits.
  • Maintained effective supply levels by monitoring and reordering food stock and dry goods.
  • Maintained compliance with company policies and procedures for food safety, sanitation and quality.
  • Reviewed and approved employee schedules and timesheets.
  • Controlled labor hours and inventory costs through hands-on management and proactive changes.
  • Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
  • Reduced financial inaccuracies by using [Software] system while verifying receipts.
  • Enhanced sales by promoting [Type] products and assisting with creative menu selections.
  • Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
  • Verified prepared food met standards for quality and quantity before serving to customers.
  • Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
  • Handled money, balanced tills, processed credit card payment batches and prepared bank deposits, maintaining 100% accuracy.
  • Motivated staff to perform at peak efficiency and quality.
  • Maximized quality assurance by completing frequent line checks.
  • Oversaw food preparation and monitored safety protocols.
01/1994 to 06/2010 Bar Manager Diamond 1 & 4/ Uncle Johns | City, STATE,
  • Took customer orders and capitalized on opportunities to sell special beverage and food options.
  • Crafted special drink and cocktail menu items for seasonal offerings.
  • Strategized plans to increase bar revenue through innovative promotional concepts, specialty drinks and customer-focused events.
  • Recruited, hired and trained staff on bar practices, customer service standards and productivity strategies, providing 100% improvement over prior onboarding process.
  • Polished glassware, bussed tables and removed debris to keep customer areas clean.
  • Capitalized on opportunities to advance operations and mixology knowledge, enhancing customer service with refined and current expertise.
  • Checked ID cards and verified bar guests were of legal age.
  • Reduced labor costs by improving employee schedules and workflows to capitalize on individual strengths and better meet forecasted customer demands.
  • Followed all safety requirements for alcohol service and maintained network of available ride services for inebriated customers.
  • Maximized customer service by training staff, overseeing operations and resolving issues.
  • Motivated and disciplined employees and implemented new mentoring program, which increased worker morale.
  • Determined business needs by acquiring client feedback for process improvements.
  • Poured and prepared mixed drinks for over 300 customers daily.
  • Guaranteed optimal beverage stock by assessing inventory and collaborating with owners for corrective action planning to limit expenses.
  • Assisted servers with specialty drinks orders by preparing on-demand items without delay.
  • Created effective employee schedules maintaining coverage at peak times and minimizing labor costs.
  • Kept alcoholic beverages well-stocked and organized to meet expected demands.
  • Developed new cocktails for menu.
  • Followed strict recipes and drink measurements to minimize product used.
  • Explained daily specials and beverage promotions to exceed daily sales goals.
  • Maintained high standards of customer service by staying up to date on bar and menu options and providing effective food recommendations for guests.
  • Merged productivity initiatives while complying with restaurant policies and procedures.
  • Crafted popular cocktail menu for customers preferring liquor and spirits to wine.
  • Adhered to state laws regarding alcoholic beverage services and customer regulations.
Expected in Associate of Science | Nursing University of Cincinnati, Cincinnati, OH GPA:

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Resume Overview

School Attended

  • University of Cincinnati

Job Titles Held:

  • Food and Beverage Manager/Event Coordinator
  • General Manager
  • Bar Manager


  • Associate of Science

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