- Montgomery Street, San Francisco, CA 94105 609 Johnson Ave., 49204, Tulsa, OK
- (555) 432-1000
- resumesample@example.com
Competent Food and Beverage Manager bringing more than 25 years of food service and progressive leadership experience. I have done everything from own my own music venue and bar to washing dishes. I lead by example and hold myself to the same principles I hold my teams to the same standards they would hold me to. I have years of menu creations, budget and labor cost control, working with large staffs and customers, and running multiple venue operations.
Creating budgets and controlling costs, hiring of staff including management, menu creation and execution, talent buyer, food and beverage preparation, product ordering, start up of new venues and opening of new venues. working with sponsors to create customer incentives and activations.
|
|
Red Carnation – Guernsey, WY,
Oversee twelve the food and beverage programs of twelve music venues ranging in size from one thousand to six thousand people. Duties within that position are helping venue general managers work with budgets, controlling costs, staffing, selection and par levels of products ordered. Help with beverage menu and some food menu designs and concepts. Work with clients to make sure all sponsorship needs and expectations are upheld. The position requires constant travel to make sure managers and staff are properly supported and following company procedures and guidelines. Orchestrated positive customer experiences at all stages by overseeing every area of food and beverage operations. During my time with DLS we have grown from five venues to thirty venues in less than five years.
- Investigated and integrated enhanced service and team management strategies to boost business profits
- 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
- Limited portion sizes and used garnishes to control food costs
- Protected business, team members and customers by monitoring alcohol consumption and keeping operation in line with legal service requirements
- Maintained high standards of food quality by reviewing shipments, overseeing preparation and monitoring food safety
- Enacted progressive disciplinary measures for staff, managed work zones and oversaw opening and closing duties
- Selected wine, beer and alcohol products based on customer feedback and local product availability
- Oversaw overall beverage program, including selection, ordering and inventory controls of wine, beer and alcohol program
- Purchased beverage stock and handled all inventory needs
- Developed ongoing training initiative to improve beverage knowledge of serving employees
- Designed beverage menus
Newcrestimage – Bryan, TX,
Designed cocktail menus and creation of items on menus ranging from simple syrups, cocktail shrubs, and tinctures using locally sourced ingredients and partnered with the chef to come up with new concepts. Worked with owner and chef to control costs and instruct staff on execution of menus. During my time I received national recognition for my cocktails and worked with groups like The North Carolina Sweet Potato Commission to create cocktail recipes for a cocktail book.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty
- Increased profits with enhanced inventory oversight and strategic pricing adjustments
- Shrunk inventory costs 15% through proactive evaluation and adjustment of vendor relationships
- Developed unique drink and cocktail offerings on monthly basis as part of seasonal offerings
- Took customer orders and capitalized on opportunities to sell special beverage and food options
- Capitalized on opportunities to advance operations and mixology knowledge, enhancing customer service with refined and current expertise
- Maintained secure cash drawers, promptly resolving discrepancies for accuracy
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers
- Stayed up-to-date on state laws regarding alcoholic beverage services and maintained 100% compliance for inspections
- Strategized plans to increase bar revenue through innovative promotional concepts, specialty drinks and customer-focused events
- Implemented quality control initiatives while creating house-made cocktails, juice and preparations to reduce downtime and increase revenue
- Poured and prepared mixed drinks for over 150 customers daily and created new libations drawing in clientele
- Upsold daily specials and beverage promotions to exceed daily sales goals
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines
- Maintained high standards of customer service by staying up to date on bar and menu options and providing effective food recommendations for guests
- Maximized customer service by training staff, overseeing operations and resolving issues
- Managed bar inventory, restocked supplies and placed orders for spirits, beer, wines and mixers
- Crafted popular cocktail menu for customers preferring liquor and spirits to wine
Foundation Bar – City, STATE,
Worked with management to creative menus and concepts. Lead staff during service working with them to serve patrons. Opening and closing duties involving creation of cocktail syrups and juices, set up and breakdown, and general cleaning duties.
Motorco Music Hall – City, STATE,
Was founding partner of Motorco. As operating partner my duties included booking bands/talent buyer, bar manager, bartender, orchestrating events with charities, organizing calendars with events and food trucks, and general operations of the building. During that time we went from booking local acts to bringing in national and international touring acts. I was part of Motorco's planning and developing of an old car dealership into one of the Triangle's premier music and event spaces.
- Devised, deployed and monitored processes to boost long-term business success and increase profit levels
- Cultivated forward-thinking, inclusive and performance-oriented business culture to lead industry in innovation and push progress
- Used knowledge of market trends to create value-added solutions resulting in increased revenues
- Developed key operational initiatives to drive and maintain substantial business growth
- Aligned branding initiatives and sales strategies with client goals
- Stayed current with market trends to determine optimal pricing of goods and services and to capitalize on emerging opportunities
- Monitored entertainment market conditions to set accurate product pricing and take advantage of emerging trends
- Applied performance data to evaluate and improve operations, target current business conditions and forecast needs
University of North Carolina At Wilmington - Wilmington, NC
Cave Spring High School - Roanoke, VA
By clicking Customize This Resume, you agree to our Terms of Use and Privacy Policy
Your data is safe with us
Any information uploaded, such as a resume, or input by the user is owned solely by the user, not LiveCareer. For further information, please visit our Terms of Use.
Resume Overview
School Attended
- University of North Carolina At Wilmington
- Cave Spring High School
Job Titles Held:
- Regional Food and Beverage Manager
- Bar Manager
- Lead Bartender
- Owner/Operating Partner
Degrees
- High School Diploma
By clicking Customize This Resume, you agree to our Terms of Use and Privacy Policy