Director Of Food And Beverage Resume Samples

Description :

1. Managed a team of seven managers and 45 employees, responsible for cross functional team development across five venues to build sales, team's P&L understanding, and concept awareness.
2. Balanced controllable expenses and budgeting to regain profitability of the Burdick's Bar and Restaurant.
3. Built banquet and restaurant sales on SWOT analysis to target collegiate demographic through innovative menu design, promotions and corporate partnerships.
4. Branded Greenleaf Hospitality Group's entities with cross property promotions to increase awareness of products and services between departments and locations.
5. Created training program for Burdick's Bar and Restaurant based on the partnership of competencies and talent levels of employees.
6. Identified organizational opportunities and implemented systems to correct behaviors and standards to drive company's core values and mission.
7. Implemented cost controls on food and beverage inventories by minimizing menu items, par levels and pricing contracts.
8. Lowered banquet expenses by negotiating contract pricing with multiple vendors, resulting in a 29% decreased in linen expenses.

Experience

7-10 Years

Level

Management

Education

MBA In Management

Description :

1. Manage all administrative functions such as scheduling, purchasing for the department, hiring and terminations of associates all in a fiscally responsible manner.
2. Works closely with catering and convention services.
3. Accomplish food & beverage human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling,coaching, counseling, and disciplining associates; communicating job expectations, job duties and job responsibilities; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.
4. Achieve food and beverage operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans.
5. Meet food and beverage financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions.
6. Avoid legal challenges by conforming to the regulations of the alcoholic beverage commission.
7. Maximize bar profitability by ensuring portion control; monitoring accuracy of charges.

Experience

2-5 Years

Level

Executive

Education

Clinical Psychology

Description :

1. Directed all aspects of food and beverage operations for Bowlmor AMF generating revenues of over $3.5M including a restaurant, bar, bowling, kitchen and banquets.
2. Held full P&L accountability and managed direct and indirect staff of 40.
3. Implemented departmental strategies and maximized the financial performance of departments.
4. Ensured high standards of food and beverage quality, service and marketing to maximize profits and ensure outstanding customer service.Consistently achieved positive sales and guest counts year over year.
5. Received every monthly bonus for effective P&L management and cost containment during tenure.
6. Developed and managed food and beverage annual budgets including capital expenditures.Worked closely with managers to focus on best practices to provide the best possible work environment and foster growth.
7. Implemented a quality training program, valuing employee contribution, creating incentives and turning performance into compensation and company goals.
8. Significantly reduced management and staff turnover.

Experience

2-5 Years

Level

Junior

Education

High School Diploma

Description :

1. Developing an operating budget for each of the department's revenue outlets; after approval, monitoring and taking corrective action as necessary to help assure that budget goals are attained.
2. Assuring that effective orientation and training for new staff and professional development activities for experienced staff are planned and implemented.
3. Inspecting to ensuring that all safety, sanitation, energy management, preventive maintenance and other standards are consistently met.
4. Assuring that all standard operating procedures for revenue and cost control are in place and consistently utilized.
5. Helped plan and approve the organizational chart, staffing and scheduling procedures and job description/specifications for all department staff.
6. Approved the menus proposed by the Executive Chef for all outlets and special events.
7. Established quantity and quality output standards for personnel in all positions within the department.
8. Researched new products and developed an analysis of the cost/profit benefits.

Experience

7-10 Years

Level

Management

Education

Business Administration

Description :

1. Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
2. Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.
3. Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities.
4. Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items.
5. Assess staffing needs, and recruit staff using methods such as newspaper advertisements or attendance at job fairs.
6. Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
7. Establish standards for personnel performance and customer service.
8. Maintain food and equipment inventories, and keep inventory records.

Experience

2-5 Years

Level

Executive

Education

Bachelor Of Science

Description :

1. Planned, analyzed, and directed the functions of the Food and Beverage department to improve the efficiency of the daily operation.
2. Implemented effective control of food, beverage, and labor costs among all departments.
3. Purchased and controlled all inventory of food, beverage, liquor, linen, and disposable supplies.
4. Directed four departments with both a daily and global approach and vision on development and profit.
5. Made decisions regarding hiring, discipline, and termination of staff.
6. Ensured efficiencies in all aspects of operations and guest services were executed daily.
7. Restructured service standards, training manuals, and food presentation, portion controls, and recipe cards.
8. Responded to guest requests, issues or complaints from comment cards, reports or on-sight observing through letters and/or phone calls, in an attentive, professional and solution oriented efficient manner to ensure guest satisfaction.

Experience

2-5 Years

Level

Executive

Education

Food And Beverage

Description :

1. Direct and organize the activities of all the Food & Beverage departments to maintain the high standards of food and beverage quality, service and marketing to maximize profits through outstanding customer service.
2. Plan and direct the functions of administration and planning of the Food & Beverage department to meet the daily needs of the operation in accordance with company brand standards.
3. Implement effective controls of food, beverage and labor costs.
4. Ensure compliance with health, safety, sanitation and alcohol awareness standards.
5. Help ensure high standards of food and beverage quality, service and marketing to maximize profits and ensure outstanding customer service.
6. Interview, train, supervise, counsel, schedules and evaluate staff in all areas of the F&B department.
7. Co-ordinate with all departments of the hotel and follow up on company's policies, rules, regulations and procedures.

Experience

5-7 Years

Level

Executive

Education

Master Of Arts

Description :

1. Responsible for all food and beverage operations including a buffet, snack bar, concessions and catering.
2. Developed and implemented a successful Catering, Convention and meeting plan for an 800-seat convention and entertainment center.
3. Planned and implemented the conversion of the existing kitchen from conventional to Combi cooking technology.
4. Segregated and reported cash and non-cash revenue accounting to allow a clearer picture of revenues for the benefit of the most senior management.
5. Developed and implemented on of the industry's first direct deduction of frequency rewards for use as payment in all hospitality venues.
6. Developed and implemented purchasing standards and competitive bidding for all hospitality purchases, including food, chemicals and guest supplies property wide.
7. Reviewed and monitored vendor qualifications and compliance.

Experience

10+ Years

Level

Senior

Education

Bachelors Of Arts

Description :

1. Responsible for analyzing data, drawing conclusions, implementing appropriate changes, and meeting deadlines.
2. Responsible for assuring attainment of governmental regulations governing food and beverage.
3. Responsible for assuring excellent in customer and employee relations.
4. Directed all food and beverage operations including restaurants, room service, conventions, and meeting space for a 150 room hotel.
5. Identify new offering opportunities and negotiate new contracts with vendors.
6. Responsible for accounting, invoicing, purchasing, vendor relations, legal compliance, operational projections, asset protection, facilities management, training compliance, and staff engagement.
7. Train staff to develop superior guest service with a proactive response to guest needs.

Experience

10+ Years

Level

Senior

Education

Hospitality Management

Description :

1. Responsible for overseeing and managing day to day operations of the food and beverages department.
2. Insuring all the food and beverage departments meet and exceed service standards and financial goals.
3. Providing training and development to front line associates to help them understand and meet their goals that are expected.
4. Managing the director of catering, BOA team and Banquet Captains.
5. Controlling day to day operations and PNL by following cash control/security procedures, reviewing financial reports and taking appropriate actions.
6. Helping to promote companies safety goals, interpreting and insuring compliance with company policies and procedures.
7. Responsible for all financial and personnel/payroll related administrative duties.

Experience

2-5 Years

Level

Junior

Education

Certification In Dietary

Description :

1. Opening Food and Beverage Director for this new 250 room property.
2. Responsible for developing all aspects of the Food and Beverage operation from the ground up, and oversaw Banquets, Catering, In-Room Dining, Poolside service, and Signature Restaurant.
3. Developed $2.5M budget for design and construction of new restaurant, in compliance with budget.
4. Implemented effective control of food, beverage and labor costs among all sub-departments.
5. Created and implemented Standards and Procedures manual for department still in use to this day.
6. Created menus for restaurant, pool bar, in-room dining, catering and banquets.
7. Hired, trained and managed all 60 Food and Beverage employees, including three managers and four supervisors.

Experience

10+ Years

Level

Consultant

Education

B.A. In English

Description :

1. Manage all food and beverage and day-to-day operations within budgeted guidelines and to the highest standards.
2. Identify customers' needs and respond proactively to all of their concerns.
3. Planned, staffed and executed all private events and weddings.
4. Design exceptional menus, purchase goods and continuously make necessary improvements.
5. Ensure the security and proper storage of food and beverage products, inventory and equipment and replenish supplies in a timely and efficient manner while minimizing waste.
6. Lead food and beverage team by attracting, recruiting, training and appraising talented personnel.
7. Controlled operating cost, bringing over [] to the bottom line.

Experience

2-5 Years

Level

Junior

Education

Hotel And Restaurant Management