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Food & Beverage Director Resume Example

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FOOD & BEVERAGE DIRECTOR
Professional Summary

Dynamic food service professional driven toward continuous improvement and committed to going above and beyond to complete tasks and assist other team members. Well-versed in standard food prep techniques, as well as safe food-handling standards. Proactive professional aiming to fulfill a fast food role within a dynamic team. Excellent multi-tasker with high attention to detail.

Skills
  • Food inspection
  • Dependable and reliable
  • Teamwork
  • Time management
  • Adherence to recipes
  • Grill management
  • Deep frying
  • Customer service
  • Communications
  • Relationship development
  • Project organization
  • Business operations
  • Budgets
  • Efficient multitasking
  • Kitchen organization
  • Ingredient preparation
  • Quick-learning
  • Food processing
  • Cooking
  • Kitchen equipment sanitation
  • Operational improvement
  • Process improvement
  • Supervision
  • Team building
  • Problem resolution
  • Organization
Work History
Food & Beverage Director, 10/2019 to Current
ClubCorp – Mansfield, TX
  • Limited portion sizes and used garnishes to control food costs.
  • Maintained high standards of food quality by reviewing shipments, overseeing preparation and monitoring food safety.
  • Maintained compliance with company policies and procedures for food safety, sanitation and quality.
  • Inspected preparation and storage equipment regularly to assess and maintain performance for cost-effective, safe operations.
  • Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
  • Orchestrated positive customer experiences at all stages by overseeing every area of 8 operations.
  • Oversaw balancing of cash registers, reconciled transactions and deposited establishment's earnings to bank each shift change.
  • Resolved escalated customer issues and boosted retention rates by 40%.
  • Reviewed pricing and ordered food ingredients, kitchen appliances and supplies.
  • Managed employees throughout preparation and service of 300 meals per day.
  • Reviewed and approved employee schedules and timesheets.
  • Tracked food production levels, meal counts and supply costs.
  • Set schedules for 38 staff by planning and designating shifts and hours.
  • Controlled labor hours and inventory costs through hands-on management and proactive changes.
  • Recruited top-notch employees for Managers and Server positions.
  • Oversaw training of more than 40 team members.
  • Organized and oversaw food service training to educate employees on various tasks, including resetting tables, relaying orders to cooks and upselling food and beverages.
  • Managed ingredients and food product use by assessing availability, customer traffic and popularity of items resulting in 40% food waste reduction.
Food & Beverage Director/Executive Chef, 11/2013 to 09/2019
ClubCorp – Arlington, TX
  • Set schedules for 25 staff by planning and designating shifts and hours.
  • Limited portion sizes and used garnishes to control food costs.
  • Organized and oversaw food service training to educate employees on various tasks, including resetting tables, relaying orders to cooks and upselling food and beverages.
  • Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
  • Managed ingredients and food product use by assessing availability, customer traffic and popularity of items in 10% food waste reduction.
  • Reviewed pricing and ordered food ingredients, kitchen appliances and supplies.
  • Investigated and integrated enhanced service and team management strategies to boost business profits.
  • Maintained high standards of food quality by reviewing shipments, overseeing preparation and monitoring food safety.
  • Orchestrated positive customer experiences at all stages by overseeing every are of 5 operations.
  • Oversaw balancing of cash registers, reconciled transactions and deposited establishment's earnings to bank each shift change.
  • Inspected preparation and storage equipment regularly to assess and maintain performance for cost-effective, safe operations.
  • Protected business, team members and customers by monitoring alcohol consumption and keeping operation in line with legal service requirements.
  • Managed employees throughout preparation and service of 200 meals per day.
  • Assisted team in meeting sales, stock loss, labor objectives and margin goals to increase profitability.
  • Recruited top-notch employees for front of the house and kitchen positions.
  • Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
  • Maximized quality assurance by completing frequent checks of line.
  • Helped general management develop prices based on inventory costs and portion sizes.
  • Hired and managed all kitchen staff.
  • Oversaw food preparation and monitored safety protocols.
  • Coordinated and organized all restaurant inventory.
  • Purchased food and cultivated strong vendor relationships.
  • Motivated staff to perform at peak efficiency and quality.
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
  • Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
  • Increased profits and efficiency 45% by building optimal inventory control model.
  • Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
  • Kept labor at or below 35% to support business profit targets.
  • Produced revolutionary seasonal menu offerings to put establishments on local, regional and national map.
  • Mentored more than 8 kitchen staff at all levels to prepare each for demanding roles.
  • Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
  • Evaluated inventory levels on monthly basis and placed orders to restock weekly and check items before supplies ran out.
  • Spearheaded menu planning, recipe development and day-today management for 3 locations, as well as high-volume catering operations.
  • Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
  • Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
  • Applied entrepreneurial leadership and vision for one of Clubcorp's premier full-service catering and event production companies.
  • Initiated training for cooks on high culinary techniques to improve productivity and increase kitchen workflows.
  • Verified compliance in preparation of menu items and customer special requests.
  • Collaborated with Regional team in production or modification of menus and selections.
  • Account manager for food service contracts with public, private and educational institutions.
  • Monitored line processes to maintain consistency in quality, quantity and presentation.
  • Assisted customers in planning corporate events, social galas and gourmet dinners.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Properly handled and stored food to eliminate illness and prevent cross-contamination.
  • Generated employee schedules, work assignments and determined appropriate compensation rates.
  • Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
  • Used root cause analysis to conduct assessments and develop improvements.
  • Trained and managed kitchen personnel and supervised all related culinary activity.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Obtained fresh ingredients from local farms, including Ben E Keith and Freah Points, effectively slashing grocery costs by 35%.
  • Modernized orders and service processes for kitchen staff, which reduced guest wait times and boosted daily output from 50 meals to 200.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Maintained well-organized mise en place to keep work efficient and consistent.
  • Oversaw all business operations for restaurant, including customer service, sales, strategic planning, policy development and inventory control.
  • Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
  • Supervised and enhanced work of 25-person team producing more than 200 plates per day.
  • Collaborated with Managers and Sous Chef to create delicious meals for large banquets, including Weddings and Meetings events for up to 300 people.
  • Managed 10 culinary personnel in service to 25-customer base.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Monitored and controlled overhead and production costs with responsibility for profit and loss.
  • Developed and cooked exciting, memorable dishes that brought new customers into establishment and bolstered restaurant revenues to $2k.
Sous Chef, 05/2009 to 11/2013
John Peter Smith Hospital – Fort Woth, TX
  • Cultivated positive relationships with vendors to source best ingredients at best prices.
  • Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
  • Developed full, tasting, and special events menus to meet all establishment needs and maintain strong customer levels.
  • Established and updated staff schedules and assignments to optimize coverage of peak times.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Maintained well-organized mise en place to keep work efficient and consistent.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
  • Produced revolutionary dietary menu offerings to put establishments on local, regional and national map.
  • Disciplined and dedicated to meeting high-quality standards.
  • Acted as head chef when required to maintain continuity of service and quality.
Education
High School DiplomaSkyline High School - Dallas, TX
Associate of Science: 06/2009
Le Cordon Bleu College of Culinary Arts - Austin - Austin, TX
Certifications
  • ServSafe
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Resume Overview

Companies Worked For:

  • ClubCorp
  • John Peter Smith Hospital

School Attended

  • Skyline High School
  • Le Cordon Bleu College of Culinary Arts - Austin

Job Titles Held:

  • Food & Beverage Director
  • Food & Beverage Director/Executive Chef
  • Sous Chef

Degrees

  • High School Diploma
    Associate of Science : 06/2009

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