Developed a system tracking process for the F&B department that includes food costs, labor costs and liquor costs. Directed these operations maximizing their sales and net profits while motivating employees, maintaining customer service integrity. Handled all employee performance reviews, rewards & recognition, discipline, and investigations in all aspects of Human Resources. Worked closely with other department heads to be certain needs of Instituted all F & B controls per CCA Control Manual including menu planning for ala Carte and catering. Coordinated entire Food and Beverage operation for this Member driven Club. Maintained a wine list of 700 selections while keeping a beverage cost of 22%. Resolved customer complaints by being customer service and satisfaction focused. Promoted excellent customer service and quality staffing through extensive front line management skills training. Complex Problem Solving - Identifying complex problems and reviewing related information to develop and evaluate options and implement solutions. Developed and implemented training programs for reservation sales. Developed new marketing strategies, member events, club operations systems, and a la carte dining strategies. Coordinated staffing, scheduling, and front office / hospitality activities to ensure maximum profitability, occupancy, and guest satisfaction. The average salary for a Food and Beverage Director with Performance Management skills is $61,042. Hired, disciplined and termination of food and beverage staff. Handled customer complaints and worked with both front of the house and back of the house to rectify problems quickly and efficiently. Enhanced staff product knowledge in large beverage program using handouts, tastings and reoccurring education. The director is typically responsible for coordinating large banquets and wedding receptions as well. Operated a high volume bar and restaurant. Assisted with the planning and executing of all private VIP events. Focused on the success of the company's four food and beverage outlets/kitchens and Banquets/Catering service set up and execution. Achieved high Customer Satisfaction scores while exceeding owner expectations by reducing food and labor costs by 5%. Supervised 50 employees in a Time Square hotel providing 460 guest rooms. Designed creative cocktails, performed blind tastings with FOH. Performed administrative duties, with direct P & L responsibility, including budgeting, payroll, purchasing, hiring and training. Directed a staff of over 30 in daily restaurant and bar operations and a banquet staff of 20 for banquet functions. Managed and directed all aspects of a 2.5 million Food & Beverage operation including room service, Banquets/Catering and Employee Cafeteria. Managed overall profitability of food and beverage operations by increasing sales, and controlling operational and labor costs. Coordinated FOH and BOH ensuring efficient operations, in accordance with company standards. Created a solid working relationship between FOH and BOH resulting in an overall increase in productivity, customer service and staff longevity. Developed / mentored 7 supervisors for successful advancement to management positions. Acted as Director of Operations F&B while De-flagging and De-branding the Memphis Marriott Convention Center. Developed annual budgets and staff guidelines; purchased food and equipment; controlled costs and inventory. Highlighting valuable experience is crucial as well, along with any certifications that support managerial skills. Implemented policies and procedures to ensure proper functioning of my department according to company standards. Provided top line direction for up to 14 food service locations, which generated $100 thousand in weekly sales. Trained with Atlantic City Casinos to imply effective beverage cost controls (Easy Bar System) for Hilton. Worked with chef overseeing purchasing, created menu items, and costed out menus. Managed Food & Beverage program for Manhattan Beach's only luxury boutique hotel. Developed staff training and competency protocols. Supervised and trained approximately 10-15 employees in restaurant operations. Educated bar and service staff on tequilas and other spirits in specific trainings, verbally and in writing. Tripled Lounge beverage sales while consistently meeting or beating monthly budgeted goals in all other Food and Beverage outlets. Developed and instituted several inter-departmental programs and policies towards increased guest service. Interacted positively with guests while promoting hotel facilities and services. Recognized by leadership for exceptional leadership skills during special events. Cultivated better relationships with liquor and food distributors, resulting in augmented ratios and an improved micro-managed staff. Tested Express Lunch proposition featuring service model change focused on speed-of-experience. Hired and trained a management team that consisted of an Executive Chef, two Sous Chefs, and four FOH managers. Fulfilled a critical role ensuring the success of food and beverage operations for this four-star premier resort hotel. Proved vital to expanding the company's food and beverage revenues by $50M over a four-year period. Managed all the various main service areas of the hotel including the restaurant, Starbucks, room service and banquets. Directed and executed monthly forecasting, annual budget and F&B marketing and public relations strategy. Promoted to Assistant GM and oversaw all operational aspects of hotel. Managed food & beverage for 257 room hotel with 18,000 square feet of multi-functional meeting space. Implemented cost control analysis and expense management practices. Raised standards for all restaurant operations including, service level, food quality, profitability, and company structure. Created quality standards for all F&B outlets. Developed and implemented LEGOLAND Florida food and beverage curriculum, training programs, and mentor programs. Managed all operational departments for a major Social Country Club with food and beverage sales in excess of $4 mil. Maintained knowledge of all menu items, prices, preparation & ingredients. 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. Directed all restaurant operations as a new startup venture, increasing sales from $300 up to $3000 daily. Managed concessions, catering and special events for busy venue visited by over 1 million people a year. Experienced in managing entire food and beverage operations. Exceeded client expectations with above average customer service while upholding company standards. Performed head chef duties and responsibilities: food preparation, supervised kitchen staff, and handled customer service. Trained a staff of 10 employees on building specialty coffee drinks, food preparation, and general wine knowledge. Challenged to control costs, set up check and control points, establish service standards, and generate revenue. Promoted to Revenue Manager. Led a team of more than 50+ staff members that included a manager and two supervisors. Implemented special promotions and participated in special events. on all upcoming events, promotions, new products, etc. Consulted with other department heads to determine their needs and dreams and reported to the Director of Golf. Negotiated and approved internal and external event contracts to completion, including menu planning, beverage selection and logistical set-up planning. Supervised 4-12 employees:including hiring, scheduling, performance reviews, and terminations. A new employer will prefer these skills on your resume. Assisted in increasing revenues by more than 9% while increasing labor costs by less than 1%. Managed The Palm Court, Rose Club, Champagne Bar, and in-room dining for a five-star hotel. Maintained Micros cash register/computer functions. Transferred to Marriott Hotel at Newark Airport in 1990. Directed and coordinated activities of the food and beverage departments, maintaining established operational standards and maximizing profits for the hotel. Supervised banquet functions and restaurant operations for 474-room city convention hotel with 30,000 square feet of function space. Increased Food & Beverage revenues by 25% over a one-year period. Managed four distinct fine dining and high volume restaurant outlets including the Crowne Room and Sheerwater Restaurant. Designed, developed and implemented new seasonal catering menus. Established inventory guidelines and maintained liquor cost percentages to meet company standards. Supervised and participated in the daily operation of kitchen and food preparation. Developed all FOH service steps & kitchen execution standards. Hired, trained and developed food and beverage staff; managed scheduling and budgets for department. Ensured satisfaction of Members and guests within various dining settings, weddings, special events, etc. Managed financial operating budget for entire food and beverage department. Career Paths for a Director Of Food And Beverage. Managed 30 employees Implemented new menu items for both TAG & Squeeze. 2 Bars Ensured all corporate human resources policies and employment practices are followed by FOH and BOH staff. Organized key events and promotions for product acknowledgment and service for the Arnold Palmer Managed gold coarse. Let's find out what skills a Food And Beverage Manager actually needs in order to be successful in the workplace. Managed and trained resort staff to adhere to Forbes, AAA Diamond, and JD Power guest rating standards. Implemented a steak house concept in new restaurant introducing new menus and wine list to compliment the new concept. Selected and procured all food and beverage products for each particular region and season in accordance with company's standards. Developed and executed strategies, promotions, and advertisements to drive revenue growth across all outlets. Promoted in 10 months to Senior Director of Food & Beverage responsible for all food and beverage operations for 3 clubs. Provided consistently high quality customer service and facilitated a clean, hospitable guest experience. Managed food and beverage staff, trained new staff. Supported and lead all department heads to achieve their financial and operational targets. Coordinated food and beverage operations and product quality management for hotel property dining, including banquet and convention services. Performed training classes with staff members monthly to motivate and maintain high standards of quality and service to residents. Received Top Honors for Marriott's prestigious Associates Opinion Survey. Prepared all necessary annual budget data. Served on the Executive Committee and assisted the Controller in the budgeting process and tracking of Profit and Loss. Created and maintained schedules for service staff. Complied with standards set in place by AAA Four-Diamond Criteria. Handled the purchase of all liquor and wine, Responsible for payroll and weekly schedules of staff and managers. Bartended and Managed all beverage staff in both the member and catering areas of operation. Cultivated long-term, high-performing team of employees through development and engagement initiatives. Controlled fiscal aspects of business operations, increased sales by over 40 percent and exceeded financial goals. Started as server, bartending and small FOH beverage ordering. Collaborated with hotel staff and clients to organize and coordinate special events and group meals for 400+ guests. Supported Food and Beverage Managers and Supervisors in daily operations, training, and understanding of departmental key performance objectives. Participated in merchandising efforts for 8,000 square feet of function space. Maintained and grew food and beverage revenue and increased profitability consistently by 5 %. Maintained high turnover of food and beverage inventories through event forecasting and cross utilization of product between several warehouses. Designed and implemented training programs directed to specific job skills resulting in higher satisfaction rate for our associates. Provided sales & customer service, organized/managed promotional and holiday events. Profit and Loss analysis Controlled all purchasing and receiving of all food and small wear for hospitals food services. Created BOH training program in conjunction with Paul Smith's College. Coordinated all banquet functions from initial reservations and contracts to execution of the event. Developed and instituted budgeted guidelines pertaining to planned initiatives and enhanced guest services. Developed new menu items, concepts, and new concession areas to enhance sales. Handled all guest service issues by formulating solutions and resolving them immediately and professionally. Managed the cafeteria and buffet services for Marriott inside the United States Postal Service training center. Customized menus to fit within budget for various segments including SMERF, government, corporate, pharmaceutical, bridal, and religious. Reduced and controlled expenses by inventory management and budget allocating.Trained, coached and mentored staff to ensure smooth execution of banquets. Implemented all Marriott programs for service, sanitation and product standards. Assisted in the four new outlet concepts, 30,000 square feet of new banquet ballroom and meeting rooms. Spearheaded efforts to renovate all meeting space within the hotel. Collaborated with Food and Beverage Director to develop annual budget; created and managed monthly P&L statements. Hired, trained and schedule Executive chef, servers, bartenders, and food service employees. 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Worked with Starbucks corporate team on logistics, staff training and customer service. Adept communicator with team leading and … Implemented seasonal food and beverage events in Lounge and doubled monthly food and beverage sales over prior year. Led customer relations and sales training programs for food and beverage staff. Monitored budget and payroll records and reviewed financial transactions. Promoted to Open new food & beverage program for this brand new Embassy Suites Resort. Collaborated with department heads in achieving overall financial success and member satisfaction of the club. Here’s a sampling of several six-figure jobs in this core segment of the hospitality industry: 1. When listing skills on your director, food & beverage resume, remember always to be honest about your level of ability. Performed all daily duties for daily operations, banking, ledger data entry, scheduling, and ordering. Opened and created high volume, top producing Banquet Department from its inception. Worked closely with departmental supervisors to maintain an excellent food and beverage cost control percentage. Provided highest standards of customer satisfaction and quality service by providing quality food. Maintained company standards; administrative support and cash control; client and customer service. Quality control of all aspects of Food and Beverage with minimal waste. Negotiated directly with purveyors for food and beverage products. Increased sales 36% over two years and profit by 11% while simultaneously improving product quality and customer service. Managed the daily operations of 7 different food and beverage venues throughout the resort. Directed all F&B operations in 272-room hotel with 21,000 square feet of banquet/meeting space. Created new steps of service guidelines and ensured service staff compliance. Maintained service, sanitation standards, and product quality to ensure customer's needs and expectations were met or surpassed. Managed the restaurant operations in the absence of the F&B Director Assistant Pro Shop Manager. Provided leadership to multiple department heads, managers and staff. Attended to high profile guests including foreign dignitaries, royalties and VIPs. Managed all food and beverage operations including private events, social and restaurant operations. Hired, trained, and directed kitchen, bar, and service staff of 40 people. Recruited and trained dozens of new members of our guest service team. Maintained cost control in the key areas of inventory, food cost and utilization of all products. Conferred with food preparation and other personnel to plan menus and related activities including dining room, bar and banquet operations. Reviews for two departments with over 150 associates with ten direct reports and culinarian dotted-line. 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