Participated in new hire orientation by teaching guest service techniques to exceed guest expectations. Scheduled staff within the department in accordance to guest service needs. Implemented Marriott Service Standards and held team responsible. Ensured that established levels of quality and guest services were maintained. Developed the hourly team member-training manual for all Food and Beverage outlets, within the hotel. Used companies Best Practices to negotiate vendor contracts while maintaining Brand Standards of Marriott. Increased gross restaurant food and beverage sales by 25% through the creation of new and unique marketing and advertising concepts. Communications skills are among the most important skills that food service managers need to have. We ranked the top skills based on the percentage of Director Of Food And Beverage resumes they appeared on. Maintained knowledge of all menu items, prices, preparation & ingredients. Controlled daily cafe sales and banquet operations. Evaluated purchasing and service standards and developed improved systems for overall streamlined operations. Streamlined F&B operation, enhanced food and beverage profits Increased catering bookings, wedding segment and implemented cost controls. Maximized Revenues by monitoring bookings and meeting space to guestroom ratios and efficient set- up strike times. Implemented new requirements for inventory management. Re-designed the overall banquet, restaurant and bar concepts with new menus, d cor, and service standards. Supported and lead all department heads to achieve their financial and operational targets. Managed food and beverage department operation and inventory. Recruited as executive chef and quickly promoted to management position in independent senior living facility. Reviewed, selected, and recommended for new food service supervisor positions, providing increase in decision-making alternatives for executive team. Earn your certificate with eCornell today! Organized food and beverage systems such as inventory, product rotation and FOH standardization. Implemented quality-training programs, valuing employees contribution, creating incentives and turning performance into compensation and company goals. Adept communicator with team leading and development skills. Managed and supervised all Hotel Food and Beverage staff. Prepared reports of hotel activity, conducted inspection of guest rooms, and processed safety and work order requests. Maintained quality food preparations, opened and closed restaurant, including preparing end of day reports. Hired, trained and supervised more than 30 staff members, devised weekly and monthly schedules. Provided exceptional customer service * Provided staff supervision, support and created scheduling. Restructured entire Micros system and updated pricing to achieve maximum profit levels. Trained cooks to prepare food on cafeteria style line for public. Evaluated and enhanced service standards, developed and implemented training programs for front and back of the house employees. Coached staff on guest service that led to a 15% increase in Overall Food & Beverage experience guest scores. Maintained the Breakfast Food Service Operation for hotel guests and visitors to Hilton quality standards in food and service. Worked directly with the owners and GM of the hotel. Proved vital to expanding the company's food and beverage revenues by $50M over a four-year period. Hired to manage daily clubhouse, restaurant, and banquet functions, as well as manager on duty for the premises. Opened full service courtyard in compliance with Marriott specifications. Promoted payroll reductions through effective and efficient scheduling. Planned and executed special events to increase revenue, such as bingo, theme food nights and entertainment. Refined guest service for discriminating clientele. Employers are looking for solid examples of operations and management skills, rather than empty statements and vague promises. Achieved AAA Four Diamond Status in 2004. Hired FOH and BOH management, oversaw hiring, personnel, scheduling of 60-120 employees. Implemented systems to streamline ordering and daily operations. Insured food quality and food service for restaurant, pub, bar and banquet hall. Trained all service staff in wine presentations, service etiquette, sanitation and safety. Assisted multiple University F&B operations during football season, to assess and improve operations. Assembled weekly schedule for outside service staff. Developed proficiency in Micros system for sales and balancing register. Preformed daily operations/administrative task as assigned by the director to enhance food quality and labor goals. Highly efficient and customer-oriented Food And Beverage Manager with 8 years experience in food and hospitality environments. Secured and finalized $1,400,000 annually in, meeting room and food and beverage sales. The national average salary for a Food and Beverage Director is $64,007 in United States. Enhanced customer service by developing four-diamond service culture/successful deli/coffee shop. Scheduled quarterly beverage program training with our wine vendors and service staff on new wine list items. Hired and coached staff member in all facets of club operations. Maximized food and beverage revenue through strategic promotions, cost control measures, budgeting opportunities and inventory management. Assisted with install for Micros for all food and beverage outlets. Managed banquet staff for all areas of food service and oversaw all daily operations of the snack bar and special events. Maintained food / labor costs to competitive levels, while providing only the highest quality product. Fostered cooperation and trained service staff to promote customer-focused services. Bartended and Managed all beverage staff in both the member and catering areas of operation. Created a one of a kind food service program designed to promote buffalo meat in the Denver market place. Managed the hiring, training, and development of all food service employees for a staff of 25. Tripled food and beverage revenue by adding two restaurants and expanding the banquet, meeting and catering facilities. Directed all F&B operations on property, including Torrey Pines Golf Course concessions. Conducted monthly beverage inventory for liquors, beers, wines, sodas. Provided input on financial decisions pertaining to the success of all food and beverage outlets. Worked with building accountant to make sure food and beverage department is on budget for the month and year. Supervised training and performance reviews for two departments with over 50 employees. Completed Budgets and paper work for accounting In order to attract Food and Beverage Manager that be… Managed all restaurant operations and staff on a daily basis. Installed and programmed MICROS 9700 POS system throughout two restaurants and one bar for maximum efficiency. Worked with a Senior Manager and a Co Manager overseeing 9 different food service operations throughout the United States. Initiated Standard Operating Procedures for Food & Beverage Outlets, Kitchen, and Banquet Department. Supervised 4-12 employees:including hiring, scheduling, performance reviews, and terminations. Transferred Six Sigma best practice projects - Staffing to Peak Demand. Directed overall strategy and day-to-day operations for all food and beverage outlets. Monitored all staff productivity and daily operations. Conceived and implemented departmental policies, procedures and training programs. Your primary goals include ensuring service standards and complying with health regulations. Created new food trends, menu items to increase venue attendance and customer satisfaction by 25%. Attained AAA Four Diamond status Achieved LRA score of 9.5, ranked top 5% in company. Developed / mentored 7 supervisors for successful advancement to management positions. Maintained profitability by controlling payroll and scheduling, and productivity. Recruited by New Jersey's #1 Public Golf course to open and manage entire Food & Beverage operation. Selected to serve on the Executive Committee to establish company's strategic goals. Participated in menu planning, pricing, and creation. Implemented the installment of Micros / Opera for the entire property. Maintained a neat, well groomed appearanceincluding impeccable personal hygiene, hair restraint and minimal jewelry thatmet company standards. Assisted with the planning and executing of all private VIP events. Managed all lodging and food and beverage operations at this 50 year old iconic fishing and hunting lodge and ranch. Helped with organizing all golf tournaments Transitioned in-room coffee and room service to the Starbucks brand. Played key role in planning new restaurant concept and renovation from Holiday Inn to Marriott Hotel. Operated food and beverage department, within budgetary guidelines. Coached and trained team to execute on company standards. Reduced food and labor costs by 5% while increasing sales, food/service quality and guest satisfaction. Negotiated directly with purveyors for food and beverage products. Organized and maintained Wine Spectator: Award of Excellence wine list and bar program. Completed a training program for all new service staff. For those in high-income roles in this field, the career paths may vary, but rising to the top of such disciplines takes specific skills, experience and passion. Organized & standardized all purchasing and inventory procedures for all food service operations. Increased Food and Beverage sales by$45,000 during the 2013 golf season. Maintained all beverage inventory and ordering, to include all wine, beer, and liquor on property. * Trained all food and beverage service staff and managers. Led Six Sigma project that increased Outlet Capture Ration from 29% (2001) to 42% (2002). In this food and beverage management program, you'll learn key concepts, strategies, and practical skills necessary for managing, owning, and operating a successful restaurant, bar, or other food and beverage business. Led day-to-day operations of restaurant, including financial management, quality control, service standards, and staff education. Established and upheld standard operating procedures using diligent communication with all team members. Managed the high volume bars/restaurants/night club. Improved service by implementing structured training programs. Directed daily food and beverage operations for newly open 75 person restaurant and bar within the Silver Cloud properties. Delivered 100% passing rate on all Marriott Food Audits. 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