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FOOD BEVERAGE AND SERVICE MANGER Resume Example

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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
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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

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