Food and Beverage Manager with a winning attitude and desire to deliver a exceptional dining experience. Focused on setting high expectations and raising service standards.
oManaged 5 food and beverage outlets within luxury property oOversaw a team of 75 front and back of house team members oResponsible for Maintaining a Labor cost of 25 % in all outlets oMaintained Wine and Liquor Inventory, including purchasing, inventory control, stock rotation and menu engineering o Implemented Scheduling software that resulted in cost savings of ___________
o Created Hiring Standards and requirements o Create and Executed Food and Beverage Training modules o Sales analysis, menu re-engineering Seasonally o Created competitive set analysis o Food standard costs for food and beverage o Generating revenues and providing effective cost control to reestablish beverage cost at a 28% o Re-structured and Implemented Jonas System to meet current demands o Created and implemented new Beverage Program to include: Monthly craft Beer programs, new mix logy programs o Establish standards for testing for food and beverage knowledge for staff and continual training o Successfully Rebranded events to establish cohesiveness with Club identity o Establish new software to further the growing need of the club o Developed and Implemented new service standards incentives.
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