Trained newly hired managers how to navigate the back end Micros POS. Communicated well and used strong interpersonal skills to establish positive relationships with members, guests, FOH and BOH employees. Director and was a member of the Executive Committee. Let's find out what skills a Director Of Food And Beverage actually needs in order to be successful in the workplace. Remodeled all banquet facilities in order to bring them to Marriott standards and specifications. AAA Four Diamond Award for The Hill Country Dining Room, one of only three in Austin. Department meeting being held monthly. Professional Summary Highly efficient and customer-oriented Food And Beverage Manager with 8 years experience in food and hospitality environments. Created BOH training program in conjunction with Paul Smith's College. Increased food and beverage sales during golf season and created a market for the restaurant in the off-season. Our client is a well-known first class hotel in Whistler looking for an established Director Food & Beverage with a hands-on management approach and […] Suggested menu items and worked closely with the kitchen to make daily changes to menus. Assisted in the preparation of breakfast for over 500 people daily, also worked special events and evenings during dinner service. Supervised staff of 30 and attended to all beverage-related requisites of 5 outlets and banquet functions. Managed all disciplinary issues, managed the food & beverage inventory of various wines, liquor, and all supplies. Attended management training programs though Hilton. These ideas can help you craft an outstanding food and beverage manager CV: Focus on the positive when you word your responsibilities and job duties. Managed, trained, mentored and educated a service staff of over 20. Effectively handled customer complaints. Managed the restaurant according to company standards by focusing on hiring/training of all staff, Coyle reports. Below we've compiled a list of the most important skills for a Director Of Food And Beverage. Developed wine list and programs that introduced new and exciting varietals for discerning guests. Career Paths for a Food And Beverage Manager. Most directors possess extensive experience … Proper termination procedures must be followed. Trained, supervised and evaluated staff in accordance to Marriott standards. Maintained the Breakfast Food Service Operation for hotel guests and visitors to Hilton quality standards in food and service. Co-Managed F & B Operations to deliver profits in a challenging tourism market. Created and executed plans for department sales, revenue forecasting, product and cost control. Maintained profitability by controlling payroll and scheduling, and productivity. Budgeted revenues, controlled costs & maximized profitability related to Echo Valley's daily operations. Ensured the execution of all food service programs including ordering, product handling, and store appearance. Handled the operational budget to ensure maximum quality in the food and beverage preparations through cost-efficient expenditures. Managed transitional procedures to an outside company with leased food and beverage operations. Directed daily food and beverage operations for newly open 75 person restaurant and bar within the Silver Cloud properties. Developed all food and beverage departmental standards including room service, lobby bar, mini-bar, catering and banquets. Instituted training programs, improving employee satisfaction. Gained experience interpreting BEOs and ensuring the clients received outstanding service. Assisted GM in guest related issues as well as taking care of the operation in his absence. Handled all purchasing accounts for entire food and beverage operation. Controlled labor expenses, effective inventory management and ordering of all necessary requirements for the hotel. Implemented systems to streamline ordering and daily operations. Maintained quality food preparations, opened and closed restaurant, including preparing end of day reports. Implemented and executed educational and comprehensive training programs within my staff. Organized key events and promotions for product acknowledgment and service for the Arnold Palmer Managed gold coarse. Worked across multiple departments within the organization if any staff members are out sick, called-in, etc. Consolidated three independently operated food and beverage departments, placing all operations under one corporate food and beverage umbrella. Exceeded all Leisure Sports and health department standards for cleanliness, food preparation and storage. Supervised entire food and beverage staff of 20 while acting as MOD for entire ski hill. Conducted daily phone calls to businesses in the area to promote special events and meet with key decision makers. Assisted all department managers in hiring, training and evaluation of all resort food and beverage staff. Developed operational standards and renovation plan for Club's opening and multiple food and beverage outlets. Developed contemporary banquet and convention service standards. Created and Marketed special events such as wine and spirit tastings, beer-pairing dinners, to increase awareness and increase sales. Managed food & beverage for 257 room hotel with 18,000 square feet of multi-functional meeting space. Fine-tuned position checklists to insure proper restaurant sanitation and guest satisfaction. Managed the daily operations of food and beverage budgets ranging from $900,000 to $1.4 million. Created new menu ideas and developed menus for Banquets, restaurant menu items and specials on a monthly basis. Utilized Six Sigma strategies for developing the banquet and catering menu pricing to meet and exceed financial goals. Demonstrated competency in creating departmental schedules, managing payroll reporting and forecasting. Created all FoH department manuals and implemented 10 day training agenda. Handled all aspects of inventory management, pricing, and staff training. Managed food service employees, income, spoilage reports and distribution of food to 6 different restaurant locations within the building. Hired all staff and trained and supervised 70 staff members. Maintained food & beverage and labor costs at minimum levels consistently achieving operating budget goals. Accomplished in developing convention business, arranging entertainment and providing gourmet food service. You maybe are aware that any Food Attendant job will come with other duties and responsibilities. Achieved a four star / four diamond AAA certification at the property via product development and customer service training methods. Earned the Crown Plaza Flag Participated in menu planning, pricing, and creation. Maintained Beverage Inventory using Excel Spreadsheet. Developed and implemented Customer Service modules for hotel employees. Developed menus, pricing, recipes, policies, procedures, inventory systems and financial reporting for all beverage outlets. Reduced expenses through effective budgeting/forecasting and reduction in staff turnover. Planned and directed administration and planning functions of the food & beverage department to meet the daily needs of the operation. Implemented new menu items designed to increase customer satisfaction and value perception. Coordinated special events for Austin Convention Center. Reduced food and labor costs by 5% while increasing sales, food/service quality and guest satisfaction. Refreshed wine list with over 150 wines along with involved purveyors on staff trainings. Coordinated weekly schedules and managed payroll processing functions including monitoring meal break compliance, labor productivity and attendance. Employed in various FOH roles including: hostess, waitress, bartender, and cocktail waitress. How much does a Food & Beverage Director make in San Antonio, TX? Generated 2006 sales of $1.2 Million budgeted revenue through catering, banquet, restaurant and special events. food and beverage director Resume Examples You look for opportunities to expand your skillset as a food and beverage director. Worked closely with GM to improve service. Managed front office staff of 40 associates, including Bell stand, PBX and Concierge at this 380-room full service hotel. Managed The Palm Court, Rose Club, Champagne Bar, and in-room dining for a five-star hotel. Developed resident relationships fostered through resident committee meetings, quarterly departmental meetings and daily interactions. Implemented a sales growth and production plan for three food and beverage outlets. Developed external and internal marketing and promotion programs that increased food/beverage sales while at the same time reducing cost. Collaborated with hotel staff and clients to organize and coordinate special events and group meals for 400+ guests. Coordinated the operation of 3 on site food service outlets and additional off site locations. Worked with executive chef to establish presentation technique, quality standards and menu costing. Maintained a neat, well groomed appearanceincluding impeccable personal hygiene, hair restraint and minimal jewelry thatmet company standards. Maintained food and beverage/liquor inventories, planned weekly employee schedules, hired and trained food and beverage staff. Reorganized/reformulated employee training program for kitchen staff. Enforced excellent guest service standards by collaborating with service team to satisfy temporary assignment needs. Involved in daily operations concerning food and beverage presentation. 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