FOOD BEVERAGE AND SERVICE MANGER Resume Example BELAIR BAY CLUB

FOOD BEVERAGE AND SERVICE MANGER

Summary

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.

Experience

08/2013 - 10/2014

BELAIR BAY CLUB － Las Vegas, NVFOOD BEVERAGE AND SERVICE MANGER

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.

04/2013 - 08/2013

MONDRAIN HOTEL － Ho, CABANQUET MANGER

o Maintained high level of guest satisfaction o Responsible for hiring and training of banquet staff of 50 o Responsible for 4 millions in sales o Created and Detailed customer events o Ordered all supplies with the external vendors o Maintained daily Banquet Event Order meetings o Maintained weekly meetings with culinary staff o Responsible for long and short term planning of banquet department o Monitored Event budgets payments and credits o Create and maintained and developed a professional work environments, o Overseeing all aspects of banquets operations daily o Maintained payroll.

01/2012 - 04/2013

JULY NEW YORK NEW YORK HOTEL & RESORT － LAS VEGAS, CAAssistant Restaurant and Event Service Manager

Supervise floor service staff of 120 FOH during hours of operation o Responsible for a 12 million dollar operation o Anticipate the guests' needs and respond appropriately o Maintain par levels and direct purchase of china, glass and silverware o Train employees in the performance of their duties o Create Menus for Special events o Follow events from set up to execution to closing of paperwork o Review staffing, schedules and vacations o Analyze financial reports on a daily, monthly, and yearly basis o Identify and implement cost-cutting measures and initiatives o Manage Profit and Loss statements, general business of restaurant operation o Perform employee evaluations and manage all related to attendance records o Maintained payroll o Discipline or commend employees following departmental rules and complying with the Culinary Collective Bargaining Agreement.

02/2011 - 06/2012

RED ROCK CASINO － Las Vegas, NVGeneral Manager

Responsible for a staff of 75 during a 24 hours operation o Responsible for a 7 million dollar operation o Anticipate the guests' needs and respond appropriately o Maintain par levels and direct purchase of china, glass and silverware o Train employees in the performance of their duties o Ensure correct policies and procedures for check handling/closing o Created daily floor plans to ensure proper rotation and coverage of stations o Review staffing, schedules and vacations o Coach and train on policies and procedures o Analyze financial reports on a daily, monthly, and yearly basis o Identify and implement cost-cutting measures and initiatives o Manage Profit and Loss statements, general business of restaurant operation o Utilize CTUIT to maximize sales and profits, manage daily labor o Perform employee evaluations and manage all related to attendance records o Perform other job related duties as requested.

06/2010 - 01/2011

NEW YORK NEW YORK HOTEL & RESORT, LAS VEGAS NEVADA － Las Vegas, NVBeverage Manager

Evaluate and monitor over 250 employee's performance nightly o Ordered and Maintain par and inventory levels of all products o Responsible for daily operations of all 9 beverage outlets o Implementing new products, pricing, and menu changes o Maintain and abide by Health Department, OSHA, and safety standards o Implement programs for improvements and more effective daily operational o Supervision of all aspects of services, scheduling and inventory control.
o Manages and monitors fiscal budget, operations of assigned department(s) and o Marketing strategies to produce both short term and long term profitability o Department(s) consistent with the company's core service standards and brand o Payroll Duties, from opening to closing o Nightly reconciliation of cash handling, and funds o Discipline or commend employees following departmental rules and complying with the Culinary Collective Bargaining Agreement.

05/2007 - 10/2008

TREASURE ISLAND HOTEL & RESORT － Las Vegas, NevadaAssistant Director of Catering and Diversity Training Manager

Maintained high level of guest satisfaction o Responsible for hiring and training of catering staff o Created and Detailed customer events o Ordered all supplies with the external vendors o Maintained daily Banquet Event Order meetings o Maintained weekly meetings with culinary staff o Responsible for long and short term planning of banquet department o Monitored Event budgets payments and credits o Quick response to new catering inquires o Maintained all Calendars and events daily o Create and maintained professional work environments, promoted teamwork, and developed staff to be promoted o Conducted Initial tours of hotel for potential Clients o Maintained high levels of service standards and guest satisfaction o Produced and distributes all details/ changes for events.

07/2006 - 05/2007

THE PLATINUM HOTEL AND SPA － Las Vegas, NVBanquet Manager OPENING TEAM

Responsible for hiring and training banquet stuff o Overseeing all aspects of banquets operations o Responsible for day-to-day planning o Created schedules and projections for coming events o Maintained payroll o Maintained high levels of guest satisfaction o Created and maintained inventory o Implemented daily event order meeting o Preordered all supplies with external vendors o Weekly planning meetings with culinary stuff.

05/2005 - 07/2006

WOLFGANG PUCK'S POSTRIO － Las Vegas, NVBANQUET MANAGER AND FLOOR MANAGER

Retrained and developed banquet staff o Maintained high level of guest's satisfaction and privacy events o Assigned opening and closing duties o Implemented and executed Beverage and Wine Knowledge class o Executed service standards class o Maintained timelines for all events to update all of client's events o Created floor plans for all events o Opened and closed all event paper work o Maintained staff schedule and payroll.

Education

February 2015

Finishing at College of Southern NevadaServSafe Certificate 2014 T.I.P.S. Certified & National Trainer WSET Intermitted Level 2: Restaurant/Business Management and Pastry ArtRestaurant/Business Management and Pastry Art

Choice Center World Wide UniversityPersonal Effectiveness Part One and Two: Completed Leadership Program: Completed

Skills

Resume Overview

Companies Worked For:

BELAIR BAY CLUB
MONDRAIN HOTEL
JULY NEW YORK NEW YORK HOTEL & RESORT
RED ROCK CASINO
NEW YORK NEW YORK HOTEL & RESORT, LAS VEGAS NEVADA
TREASURE ISLAND HOTEL & RESORT
THE PLATINUM HOTEL AND SPA
WOLFGANG PUCK'S POSTRIO

School Attended

Finishing at College of Southern Nevada
Choice Center World Wide University

Job Titles Held:

FOOD BEVERAGE AND SERVICE MANGER
BANQUET MANGER
Assistant Restaurant and Event Service Manager
General Manager
Beverage Manager
Assistant Director of Catering and Diversity Training Manager
Banquet Manager OPENING TEAM
BANQUET MANAGER AND FLOOR MANAGER

Degrees

ServSafe Certificate 2014 T.I.P.S. Certified & National Trainer WSET Intermitted Level 2 : Restaurant/Business Management and Pastry Art

FOOD BEVERAGE AND SERVICE MANGER Resume Example

Resume Score: 90%

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