Prepared the schedules for the restaurant and banquet staff Marketed creative ideas to promote business, reduce employee turnover, maintain revenue and payroll budgets, and meet budgeted productivity. Negotiated and approved internal and external event contracts to completion, including menu planning, beverage selection and logistical set-up planning. Monitored monthly profit and loss statements in order to control food cost, labor costs and operational expenses for all departments. Hired, disciplined and termination of food and beverage staff. Maintained labor costs in line with hotel occupancy rates by implementing short-term employment contracts during peak season. Seized market share from the competition following the reengineering of all catering menus focused on the corporate market segment. Inventory Management. Supervised a food and beverage staff of 25. Implemented departmental strategies and maximized the financial performance of all food and beverage outlets. Hired and Train of rehire and new staff in Guest Service, food handlers, Food Quality. Developed solid working relationships with department heads and key internal and external customers. Developed staff training programs, ensured new hire training, cross training and on-going development of existing staff. * Plan staffing & Scheduling Procedures meetings. Maintained expenses below budget through accurate scheduling, waste reductions, purchasing and cost-effective operating procedures. Created and implemented sound cost controls within budgetary guidelines. Restructured Food and Beverage Department. Coordinated special events and catered functions such as business meetings, weddings, birthday parties and marketing events. Managed foreign investments of ownership for this AAA Four-Diamond property. Achieved increased food and beverage sales consistently over the past years. Demonstrated competency in creating departmental schedules, managing payroll reporting and forecasting. Ensured staff was properly trained on quality and service standards and were prepared to carry out job duties. Created Chef & Service Director STAR Training Programs plus Catering & Service STAR Programs. Coordinated with guest services, sales, and housekeeping for all VIP arrivals. Coordinated and controlled the operation of services, monthly beverage inventory as well as daily requisitions for all Outlets. Provided excellent customer service and communication skills to numerous companies, staff members, and vendors. Hired and directed 85 staff members while overseeing a $3.5M budget. Directed the supervision of 6 separate food and beverage operations with a staff of 6 direct reports and approximately 120 employees. Conducted employee interviews, training and performance reviews. Trained, coached, and motivated staff of 50 to provide exceptional customer service that became the hallmark of our restaurant. Implemented staff training programs and supervised all hiring of food & beverage personnel. Managed multiple Restaurants; Special events and tournaments coordinator. Hired, scheduled, and supervised 40+ member service staff. Worked closely with Public Relations department to increase hotel exposure. Improved overall Guest experience scores to include cleanliness of guest rooms and bathrooms, overall Breakfast service and Dining room scores. Handling of guest complaints in a professional and efficient manner Respond to any reasonable task assigned by Director of Restaurants Hired, trained and evaluated of all Food and Beverage staff. Use it to save time, attract qualified candidates and hire best employees. Organized and aided team members in every food stand during fast paced operations, including managing customer complaints. Implemented service deliverables that produced record-breaking seasonal revenue in the food and beverage sales categories. Handled the operational budget to ensure maximum quality in the food and beverage preparations through cost-efficient expenditures. Present the most important skills in your resume, there's a list of typical director, food & beverage skills: Designed, trained and implemented training programs that ensured high quality service, profitability and asset protection. Coordinated and oversaw the implementation of service standards that complied with corporate standards within the organization. Designed and implemented a program to motivate beverage sales, tripling beverage sales per guest. Developed and implemented policies and procedures for food and beverage departments. Implemented strategic food and beverage sales plans to increase volume. Managed all facets of the daily operations of the golf course restaurant, lounge, on/off site catering and tournaments. Provided top line direction for up to 14 food service locations, which generated $100 thousand in weekly sales. Planned special events and holiday room package food/beverage offerings. Gained experience interpreting BEOs and ensuring the clients received outstanding service. Assessed staffing needs and recruited staff members. Directed F&B operations for 12 Union and non-Union hotels (corporate-owned, managed and franchised). Managed daily operations of facility and employees. Managed the restaurant according to company standards by focusing on hiring/training of all staff, Coyle reports. Participated in numerous new client cafe opening project teams. Managed daily operations of a fine dining restaurant, two meeting spaces, deli, snack shop, and three bars. Developed marketing plan to introduce new menu items and concepts, and new concession areas. Optimized operations within the Department, supervising 11 managers and 19,000+ square feet of dining space. Used companies Best Practices to negotiate vendor contracts while maintaining Brand Standards of Marriott. Worked directly with the owners and GM of the hotel. Acted as Director of Operations F&B while De-flagging and De-branding the Memphis Marriott Convention Center. Managed all food and beverage operations including restaurant, bars, banquets, Turn Grill and Oasis Pool Grill. Increased revenues by more than $100,000.00 USD by focused Food and Beverage programs. Provided update to Board oversight committee and to GM and President of Board of Directors. Developed, implemented and managed business plans to promote profitable food and beverage sales. Minimized labor costs by maintaining operations with limited employees. Managed food service operations which ran smoothly and efficiently, and met all productivity and quality standards. Demonstrated commitment and responsibility towards fellow Directors through genuine respect and love of golf. Implemented multiple revenue creating programs, such as Pizza Delivery service, Brunch and implement Starbucks program in our Hotel. 10 Skills for Food and Beverage Managers to have in 2018 Published on May 22, 2018 May 22, ... To become a Food and Beverage Manager, you’ll have to give up something you love. Implemented and established departmental objectives in accordance with, company procedures and policies. Created over 230 new and trendy menu items and two additional services. Placed food and beverage orders with 5 different vendors each day and performed end of month inventory. Coordinated the logistics of a customer-service focused team to service 806 guest rooms. Organized all special events and promotions in the Outlets including wine dinners, cigar dinners and miscellaneous theme promotions. Directed and worked a full service (six outlet) Hotel Food & Beverage program. Tested Express Lunch proposition featuring service model change focused on speed-of-experience. Hired, trained and supervised 30-40 people in the Catering Department, Food and Beverage outlets, Bar and Banquet Department. Qualifications and Skills: Hotel Mangement Hote pre-opening experience Restaurants concept Drive revenue Inovoation. Coordinated and implemented entertainment venues and special events that resulted in a revenue increase of 50% within 6 months. Developed staff training guidelines to ensure compliance and motivate team members for a successful operation and guest experience. Created and executed plans for department sales, revenue forecasting, product and cost control. Developed all food and beverage departmental standards including room service, lobby bar, mini-bar, catering and banquets. Streamlined all areas of operation using Six Sigma techniques and hands-on training of over 100 employees. Reported to the Managing Utilized POS-MICROS system for any check adjustments, voids, menu deletion/addition and daily revenue reports. Coordinated staffing, scheduling, and front office / hospitality activities to ensure maximum profitability, occupancy, and guest satisfaction. Developed and trained employees on company policies and standards. Planned and directed administration and planning functions of the food & beverage department to meet the daily needs of the operation. A food and beverage director needs to be well-versed … Stocked, tracked, and ordered food and beverage inventory for future events. Steered operational and financial success of the club's food and beverage outlets that included restaurants, catering and private events. View details and apply for this food & beverage manager job in Weybridge (KT13) with Oatlands Park Hotel on Supervised quality control and sanitation procedures and critiqued restaurants to ensure the quality of food and service met industry regulations. Restructured service standards, training manuals, and food presentation, portion controls, and recipe cards. Assisted with install for Micros for all food and beverage outlets. A Food and Beverage Manager is a hospitality and tourism professional specialized in forecasting, planning and controlling the ordering of food and beverages for a hospitality property. Organized and implemented changes during restaurant renovation and expanded F&B operations with Lounge. Instituted training programs, improving employee satisfaction. Developed the beverage menu for the Club with customized menu items specifically for the Club. Managed operations of the outside food and beverage staff for both courses. Trained the kitchen staff members to complete all initiatives with skill and promptness. Served as company representative in developing long-term care contracts and marketing The Medallions through business and community groups. Cooperated with all company departments to create a positive high quality customer service and sales oriented environment. CA 90065 | September 2003 - April 2010. Earned the Evaluated purchasing and service standards and developed improved systems for overall streamlined operations. In fine-dining establishments the manager … Coordinated promotions and special events. Reduced beverage inventory levels and ordering by creating written par levels. Created an illustrated process, which promoted continuity for timely and accurate vendor ordering procedures for all management staff. Implemented solid operational service standards and job descriptions. Trained cooks to prepare food on cafeteria style line for public. The director is typically responsible for coordinating large banquets and wedding receptions as well. Managed daily operations in an upscale establishment. Coordinated all food and beverage service at Cranwell Resort AAA Four Diamond full-service location. Recruited qualified applicants for open positions developed and engaged associates to become future leaders. Implemented cost control measures that resulted in #1 ratings in competition with all other locations. Worked with Head Chef in developing new menu items & sets pricing. Established policies and procedure guidelines to insure customer service. Developed all policies and procedures leading to improved efficiency and excellent customer satisfaction. Developed weekly schedule for 82-person food and beverage staff. Conducted monthly beverage inventory and evaluate results to determine where adjustments were needed in order to maintain a profitable cost. Managed food and beverage staff, trained new staff. Participated in inventory management, purchasing, and cost control functions. Budgeted inventory and FOH supplies on a monthly basis. Managed team of 6 Managers and 47 staff members. Assisted director with overall office organization, oversaw employees, booked banquets and catering events; Administered payroll preparation. Remember, many food-service job openings can attract hundreds or even thousands of resumes. Conducted and coordinated on-the-job training for associates and resolved customer complaints. Initiated a campus-wide recycling/compost program focusing on reducing kitchen waste. Planned and executed all banquet functions for up to 1,500 people. Coordinated and booked all banquet functions including over 250 wedding receptions Supervised all food Directed all daily operations of the largest discotheque and night club in Germany with up to 2,500 guests visiting each night. Established quality standards for facility maintenance in accordance with DBPR regulations. Full responsibility of the Restaurant, Lounge, Banquet, Kitchen & Purchasing. Scheduled staff within the department in accordance to guest service needs. He … Greeted and took customers orders within a high volume environment in a timely, friendly manner. Managed the fine dinning restaurant (Trattoria) Transferred to the Marriott. Implemented training programs for wait staff training on Point of Sale Systems. Complex Problem Solving - Identifying complex problems and reviewing related information to develop and evaluate options and implement solutions. Developed social clientele which resulted in significant media exposure and revenue growth. Conducted all pre-arrival meetings with Department heads daily. Evaluated food and beverage products to ensure that the quality standards where upheld to our standards. Managed high volume kitchen of 12 staff members and kept food costs to 25% and labor costs to 16%. Developed guest-service training programs for management and French cast including overcoming language barriers. Developed and implemented Customer Service modules for hotel employees. Created new food trends, menu items to increase venue attendance and customer satisfaction by 25%. Ensured proper food handling by all staff members and made sure entire venue was up-to-date with current health code regulations. Created budgets, programs and standard operating procedures for staff training and monitored standardization of practices. Directed all facets of menu planning and designed innovative menus. Managed set up, preparation and execution of functions in over 2,000 square feet of banquet space by overseeing Housekeeping Housemen. Performed all duties of kitchen management including food preparation. Managed beverage program of luxury hotel and restaurant, encompassing in-room and banquet services. Led the conversion of POS operating system from Micros to Jonas in 2006 (Fiddlesticks CC.). Performed training classes with staff members monthly to motivate and maintain high standards of quality and service to residents. Controlled and maintained proper beverage inventory pars. Recruited and trained dozens of new members of our guest service team. Implemented departmental operating policies & procedures through training and supervision. Managed associates, food and beverage product and outlet operations and development. employed Oversee the daily operations of BOH and FOH. Trained a staff of 10 employees on building specialty coffee drinks, food preparation, and general wine knowledge. Let's find out what skills a Food And Beverage Manager actually needs in order to be successful in the workplace. Supervised food service operations in main lodge -Maintained product quality, cost and inventory controls and Department of Health Standards. Monitored food preparation methods, portion sizes and garnishing and presentation of food. Designed and implemented all food and beverage training programs with emphasis on service and guest satisfaction. Directed all restaurant operations as a new startup venture, increasing sales from $300 up to $3000 daily. Performed inventory control, procurement, P&L management, cost control, staff supervision among other related functions. Conducted monthly forecasting, annual budget development, and P&L management; designed plans for pool bar renovation. Managed food preparation, packaging, ordering, and menu creation. Interviewed, hired and trained all front of the house staff to align with clubs' service standards. Achieved 1st Green rating, 94%, on Marriott QA at this hotel. Conducted monthly department meetings and deliberated various training programs; also developed and introduced new training manual for associates. Implemented quality assurance program for all food and beverage outlets to maintain proper temperatures at all times. Achieved budgeted revenues and expenses and maximized profitability related to the food and beverage department. Opened, closed and managed day to day operations of restaurant with a focus on the beverage program. Ensured compliance with safe food/beverage preparation guidelines, as well as other food service regulations. Calculated expense reports for food and beverage department including purchasing and revenue tracking. Constructed all financial and staff management reports including food inventory, cost center management and payroll for staff of 10+. Enhanced staff product knowledge in large beverage program using handouts, tastings and reoccurring education. Implemented cost control systems effectively monitoring food, labor and other expenses on a daily basis. When listing skills on your director, food & beverage resume, remember always to be honest about your level of ability. Involved with hiring, training, purchasing, improving service standards, guest satisfaction & associate engagement. Initiated new accounting, ordering, and inventory procedures for F&B operations. Coordinated FOH and BOH ensuring efficient operations, in accordance with company standards. Created and developed new recipes for each facility as needed and trained staff members on all offerings. Improved guest satisfaction the menu improvements, customer awareness program and staff training. A food and beverage director may monitor the establishment's alcohol budget. Developed substantial repeat/referral business through effective client relations management. Supervised and facilitated training of all food preparation and execution of all new and existing menu items, procedures and recipes. Facilitated all training programs on FOH and BOH, as along with fine dining procedures. Developed Front of House Service training programs resulting in significant growth in IHG Heartbeat Service Scores. Below we've compiled a list of the most important skills for a Director Of Food And Beverage. Established precise budget and implemented efficient cost controls. Acted as hotel night manager for 392 guest rooms at Resort. Developed several managers to begin streamlining a new hotel property's food and beverage program starting with banquet development. Tripled food and beverage revenue by adding two restaurants and expanding the banquet, meeting and catering facilities. Assembled weekly schedule for outside service staff. Achieved Forbes Four Star from recommended status due to training programs crafted and implemented. Conceived and implemented departmental policies, procedures and training programs. Maintained standards of service and guest relations expected at AAA Four Diamond Resort Hotel and Conference Center. Maximized food and beverage sales by identifying and targeting sales opportunities through marketing. Reopened Grille for dinner service developed and established premier specialty brunch to assist hotel in gaining Four Diamond Rating from AAA. Delivered positive and constructive performance feedback to managers; takes appropriate progressive disciplinary action when managers are not meeting performance standards. Trained staff on micros programming and report generating programs. Created a training program for all FOH on knowledge of steps of service, wine and culinary knowledge. Created, developed and implemented all service standards, training programs and Food and Beverage policies and procedures for the Resort. Assisted the Director of Catering in creating retention of local client base, increasing food and beverage sales by $250k. Increased annual gross sales by $2 Million and achieved cost controls with food and payroll under 30% each. Selected by senior military officers as the primary special event caterer, when hosting high level military and civilian VIP's. Increased revenue with the St. Barnabas Charters Grocery Store (also under the direction of the Food & Beverage Department). Maintained cost control in the key areas of inventory, food cost and utilization of all products. Managed all food and beverage related functions including daily meal periods, room service, and banquet functions. 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