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Jessica
Claire
resumesample@example.com
(555) 432-1000,
Montgomery Street, San Francisco, CA 94105
:
Professional Summary

Food and Beverage Manager overseeing successful set up of functions, meetings and events. Maintains productive relationships with internal and external staff and vendors to spearhead collaborative efforts. Creates and embodies guest satisfaction by demonstrating high hospitality standards and delivering positive guest experiences. Knowledgeable Banquet Set Up Supervisor with 10+ years of experience in food and beverage service and set up configurations. Strong verbal and written communication skills to properly assign and execute tasks. Supervises and mentors banquet setters while working alongside for maximum productivity.

Skills
  • Food safety and sanitation
  • Safe food handling
  • Employee Development
  • Vendor interaction
  • Policy and procedure adherence
  • Communications
  • Customer service
  • Meeting planning
  • Team Bonding/ Building Activities and Offsite Gatherings
  • Staff Management
  • Cleanliness
  • Strategic Layout Planning
  • Guest experiences
  • First Aid/CPR
  • Supervision
  • Relationship development
  • Volunteer Management ( Safety Committee)
Education
East Rankin Academy Pelahatchie, MS, Expected in 05/2008 High School Diploma : - GPA :
University of Southern Mississippi Hattiesburg, MS Expected in 05/2013 Associate of Arts : Hospitality - GPA :
  • Minored in Interior Design
Certifications
  • ServSafe
  • First Aid/CPR Certified
  • Certified Assistant Manager Expo
  • Rookie of the Year
  • Excel/Microsoft Office/Powerpoint/Hot Schedules
Accomplishments
  • Used Microsoft Excel to develop inventory tracking spreadsheets.
  • Supervised team of 30+ staff members.
  • Collaborated with catering team in the development of each event, meeting, luncheon, birthday party, etc.
  • Managed Hot Schedules App to provide scheduling for employees.
  • Voted Rookie of the Year by all food and beverage staff during first 3 months from start day.
Work History
Centerplate Catering Hospitality Services - Food and Beverage Operations Manager
Seattle, WA, 08/2017 - 12/2018
  • Delegated tasks to staff members to maximize production under tight deadlines.
  • Arranged furniture and equipment to maximize space and floor plan for seamless movement during functions.
  • Hired, trained and scheduled staff to maintain adequate coverage for successful operations.
  • Liaised with catering department about event changes and implemented requested adjustments.
  • Liaised with venue management to monitor logistics and timelines.
  • Oversaw timeliness and quality of food delivery at high-volume events.
  • Followed safety procedures and incorporated safety equipment to reduce injury and loss.
  • Set up and broke down conference and banquet rooms to meet facility standards and specifications.
  • Handled guest complaints and offered complimentary services to maintain high guest satisfaction rates.
Accor Hotels - Assistant Banquet Manager
Miami, FL, 01/2016 - 06/2017
  • Guided arriving guests to tables, took drink orders and relayed information to bartenders.
  • Arranged linens and table settings according to seating plan and event theme.
  • Presented food and beverages to meet contract specifications and level of event formality.
  • Monitored dietary restrictions and served guests with special needs.
  • Delivered catered food and supplies to facility for on-time set-up.
  • Provided friendly, courteous service to create memorable moments for guests.
  • Motivated staff to perform at peak efficiency and quality.
  • Organized and oversaw food service training to educate employees on various tasks, including resetting tables, relaying orders to cooks and upselling food and beverages.
  • Inspected preparation and storage equipment regularly to assess and maintain performance for cost-effective, safe operations.
  • Set schedules for 60+ staff by planning and designating shifts and hours.
Pizza Hut - Head Pool Manager
Oxford, MS, 07/2016 - 09/2016
  • Promoted positive customer experience through day-to-day supervision and management of The Pool Pavilion facility.
  • Improved staffing during busy periods by creating employee schedules and monitoring call-outs/cuts.
  • Pool Pavilion and Café provide a relaxed dining experience for the Club Members and Guests.
  • Coordinate with Banquet and Youth Department (Treehouse) Staff with Birthday Parties.
32 Degrees, A Yogurt Bar - Manager
City, STATE, 08/2014 - 12/2015
  • Adjusted job assignments and schedules daily/weekly.
  • Developed and maintained relationships with customers and suppliers through continual communication, action, and delagation.
  • Recorded inventory sales into organization's weekly income report.
  • Cleaned and stocked kitchen and bar inventory and placed orders for additional products and supplies.
  • Cross-trained existing employees to maximize team agility and performance.
  • Conducted monthly inventories of food and beverage products.
  • Evaluated employees' strengths and assigned tasks based upon experience and training.

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Resume Overview

School Attended

  • East Rankin Academy
  • University of Southern Mississippi

Job Titles Held:

  • Food and Beverage Operations Manager
  • Assistant Banquet Manager
  • Head Pool Manager
  • Manager

Degrees

  • High School Diploma
  • Associate of Arts

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