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
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Work History
Food & Beverage Director, 10/2019 to Current
Great Wolf Lodge – Des Plaines , IL
Great Wolf Lodge – Des Plaines , IL
- 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
Cedar Fair Entertainment Company – Doswell , VA
Cedar Fair Entertainment Company – Doswell , VA
- 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 – City , STATE
John Peter Smith Hospital – City , STATE
- 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 - City, State
Associate of Science: 06/2009
Le Cordon Bleu College of Culinary Arts - Austin - City, State
Le Cordon Bleu College of Culinary Arts - Austin - City, State
Certifications
- ServSafe
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Resume Overview
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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