Worked to enhance restaurant sequence of service and implemented a rotating restaurant wine list. Ensured consistent, high quality service standards and sanitation were maintained in areas of responsibility. Directed strategic initiatives to achieve increased revenues and outstanding guest service while reducing costs and developing teams. Promoted in 10 months to Senior Director of Food & Beverage responsible for all food and beverage operations for 3 clubs. Managed food and beverage operations within a full service Hotel; generating over 3 million dollars in annual revenue. Planned and participated in restaurant promotions to increase customer awareness of special events. Trained and directed as many as twenty service staff and ten culinary staff. Supervised department of 30 staff members in food beverage operations by setting objectives and measuring performance. Secured and finalized $1,400,000 annually in, meeting room and food and beverage sales. Completed renovation and addition of 1500+ square feet of meeting space in 2010. Spearheaded the development of food and beverage sales budgets. Oatlands Park Hotel are currently on a drive to set the standards of excellence … Recognized for expanding customer base and increasing sales through traditional internet marketing and social media. Managed beverage program of luxury hotel and restaurant, encompassing in-room and banquet services. Developed training programs for new hires and created continuous learning opportunities to ensure success. Designed the kitchen, established F&B standards, developed financial goals, and managed food and labor costs. Demonstrated ability to motivate staff to maximize productivity and ensured company policies by providing safety and maintaining employees' integrity. Managed Food & Beverage outlets; Champions Upscale Dining, Bungalows Pool Bar and Grill at the resort hotel, IRD. Created new business through member/customer involvement and active member relations programs. Designed efficient side work and cleaning schedule for FOH. Earned the Crown Plaza Flag Capitalized business opportunities in the market area; executing marketing strategies for both Shula's Steak House and Starbucks. Analyzed reports to strategically determine business needs; led routine meetings and actively coached staff members. Fostered a positive work/customer atmosphere by ensuring facility cleanliness and compliance with health department regulations. Trained an lead a team of 40 dedicated staff members. Reduced cost of inventory by 7.22%, while growing revenue, increasing sales and improving product quality. Formalized training guidelines and policies for all FOH staff related to Forbes Five Star Service Standards. Maintained and grew food and beverage revenue and increased profitability consistently by 5 %. Hired and trained staff of 25 direct reports. Handled and supervised all hotels services and departments when GM was not available. Developed social clientele which resulted in significant media exposure and revenue growth. Director and was a member of the Executive Committee. Designed menus and set pricing for all food and drink menu items. Maintained all food and beverage orders and inventory. Directed all restaurant operations as a new startup venture, increasing sales from $300 up to $3000 daily. Redesigned dining program to maximize efficiency of staffing levels which led to a 75K reduction in labor costs. Implemented company directives, increased sales, maintained positive work environment.1988-1990 1991-1993. Led food and beverage revenues well above one million dollars for the first time in over 8 years. View details and apply for this food & beverage manager job in Weybridge (KT13) with Oatlands Park Hotel on Caterer.com. Maintained a presence in the properties by covering both FOH & BOH shifts when needed. Developed staff training programs, ensured new hire training, cross training and on-going development of existing staff. Established precise budget and implemented efficient cost controls. Top Food And Beverage Manager Skills 1. Food and Beverage … Include the Skills section after experience. Provided customer service by encouraging an uplifting atmosphere and responding to concerns. Managed inventory, scheduling, implemented a new training program for the staff to improve customer service and member experience. Worked closely with department heads to create a sense of teamwork, fairness and synergy for all associates. Managed all weekend, monthly inventory of FOH and BOH inventoried items. Facilitated training for all service staff for the Outlets. Implemented service deliverables that produced record-breaking seasonal revenue in the food and beverage sales categories. Overhauled bar operations with new Micros P.O.S. Implemented nationally recognized wine list. Provided hands on management to 3 food and beverage outlets with $1.25 million in revenue. Participated on menu revisions and selection of individual menu items. Directed all F&B operations on property, including Torrey Pines Golf Course concessions. Developed substantial repeat/referral business through effective client relations management. Improved overall Guest experience scores to include cleanliness of guest rooms and bathrooms, overall Breakfast service and Dining room scores. Resolved customer complaints regarding food quality and service and made sure the business complied with health and food safety regulations. Facilitated all training programs on FOH and BOH, as along with fine dining procedures. Reviewed and assisted fellow management staff with recruiting plans, hiring decisions and training programs. Monitored sanitation procedures and kitchen cleanliness to ensure standards and legal regulations were met. Developed and implemented server, bartender and banquet training programs. Performed all duties of kitchen management including food preparation. Planned training programs, tailored to department manager strengths and weaknesses for increased efficiency. Reduced labor costs from an inherited 94% of food sales to 45% of food sales. Improved menu items and diverse food options to meet demands of clientele. Created and Marketed special events such as wine and spirit tastings, beer-pairing dinners, to increase awareness and increase sales. Recruited qualified applicants for open positions developed and engaged associates to become future leaders. "Back of house" restaurant employees prepare and present food or clean dishes, while "front of house" workers welcome and interact with … Food-and-beverage managers must be comfortable leading their employees and working with the public. Prepared and tracked sales budgets, consistently meeting a weekly sales volume of $144k in beverage sales. Provided quality control and management of customer service for restaurant, in-room dining, and bar patrons. Implemented Marriott Service Standards and held team responsible. Worked closely with Alumni association and University outreach on planning, menus, special events, wine dinners and theme parties. Prepared weekly food and beverage inventory orders. Improved Guest Service Tracking Scores (GSTS) from the lower fiftieth percentile to the mid-eighties. Ensured compliance to food service regulations; served as point of contact for audits; conducted annual management reviews. Directed menu development, purchasing, and inventory management tasks. Supported and lead all department heads to achieve their financial and operational targets. Established inventory guidelines and maintained liquor cost percentages to meet company standards. Coordinated banquet functions and meetings up to 600 guests. Established and maintain relationships through vendor management and negotiations. Ensured satisfaction of Members and guests within various dining settings, weddings, special events, etc. Skills … Supervised all food preparation to ensure recipies were followed. Managed concessions, catering and special events for busy venue visited by over 1 million people a year. Worked with the GM to keep consistent inventory by helping oversee inventory to make sure we have full menu availability. Collaborated with hotel staff and clients to organize and coordinate special events and group meals for 400+ guests. Supervised and Scheduled 100+ Employees Managed front and back of house staff Menu planning, budgeting, ordering. Handled all aspects of running a full service caf as a part of this chain of Midwest fitness facilities. Directed and coordinated activities of the food and beverage departments, maintaining established operational standards and maximizing profits for the hotel. Hired to revitalize existing Food and Beverage Operations. Assisted in the four new outlet concepts, 30,000 square feet of new banquet ballroom and meeting rooms. Created an ongoing wine training program and incentive program to increase beverage sales. Monitored compliance with health and fire regulations regarding food preparation and serving and building maintenance in lodging and dining facility. Implemented solid operational service standards and job descriptions. Created, developed and implemented training programs and standard testing which helped maintain the AAA Five Diamond Award. List top 5 skills: concept development, food and beverage operations director, hotel management, pre-openning, restaurant management . Skills. Coordinated special events and catered functions such as business meetings, weddings, birthday parties and marketing events. Spearheaded staff training and education of wine, beer and liquor. Surpassed standards in QA Program inspections through Marriott International in 2013, 2014, and 2015. Implemented many new marketing strategies as well as procedures for improving Food, Beverage and Labor Costs. Championed managerial responsibilities for F&B operations. Implemented policies and procedures to ensure proper functioning of my department according to company standards. Created concepts, purchased and controlled inventory for a wine list containing over 950 international selections. Created menus for our cafes, hire, train, and implement menus with executive chef. Supervised a food and beverage staff of 25. Achieved high Customer Satisfaction scores while exceeding owner expectations by reducing food and labor costs by 5%. Prepared the annual budget, scheduling, inventory, ordering for the food & beverage operations. 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. Designed wine list that received the Wine Spectator Award of Excellence for 2002. Optimized operations within the Department, supervising 11 managers and 19,000+ square feet of dining space. Food & Beverage Director directs and oversees all aspects of the organization's food and beverage planning and service, with duties to include menu planning and costs, preparation and presentation of food and drinks, and adherence to quality and safety standards. Collaborated with Resort F&B Operations Manager to develop quality menus that satisfy guests dietary needs. Directed set-up and service of all meeting and banquet functions. Developed and executed strategies, promotions, and advertisements to drive revenue growth across all outlets. Developed GM/AGM Boot Camp Training Program for Hyatt Select to standardize the training for managers. Managed daily operations to optimize sales and increase business. Established new protocols for all food and beverage staff. Minimized labor costs by maintaining operations with limited employees. Prepared and conducted annual performance evaluations for the food and beverage staff and managers. Created and implemented highly successful training series for all FOH & BOH employees which increased levels of service. Helped Provide Costumer's with a Fine Dining Experience all while leading a Focused Guest Service Team. Developed and implemented operational procedures and collaborated with Executive and Sous Chefs to establish restaurant menu. Procedures. Directed 7 employees at Riverside Golf Course with responsibility for P&L, sales, inventory and cost controls. Managed the food and beverage operations and assisted with the daily golf operations when needed. Promoted to F&B Operations after nine months as Director of Outlets. Transferred to Sodexho Marriott upon the completion of contract as Catering Manager at Dell Corporation. Completed Budgets and paper work for accounting Trained beverage, kitchen and service staff for 'themed' restaurant operations. Hired, trained and managed 45 staff members. Constructed all financial and staff management reports including food inventory, cost center management and payroll for staff of 10+. Handled purchasing and procurement responsibilities for the Beverage Department. Created over 230 new and trendy menu items and two additional services. Managed staff, guest interactions, office administration duties, vendor communications, and labor costs. Provided exceptional guest services and successful selling techniques. Utilized and maintained MICROS POS System and OnQ hotel system. Monitored and maintained adequate food and beverage inventory levels. Achieved Forbes Four Star from recommended status due to training programs crafted and implemented. Proper termination procedures must be followed. Started and opened the entire Food and Beverage program two weeks before opening day. Specific job duties might include hiring service staff, hiring bartenders, training staff, ordering food … Earned the Served as company representative in developing long-term care contracts and marketing The Medallions through business and community groups. Developed external and internal marketing and promotion programs that increased food/beverage sales while at the same time reducing cost. Implemented a continuous training program for the Club's service staff of 30 employees. Managed all food and beverage outlets (Starbucks, Concord Restaurant, Sheraton Banquet Hall). Assisted Chef with Menu planning and specials. Managed 25+ employees at 3 food venues; scheduling; food ordering;supervision of daily restaurant operations. Created Promotional and Advertising campaigns in coordination with Club Operations & Property Sales Certified trainer for food and beverage staff. Coached, motivated, and held staff accountable for all company standards and policies including customer Directed all Food and Beverage operations including Restaurants, Bar, Banquets and Room Service. Department. Created, developed and implemented formalized operational systems, procedures and effective training programs. Branded and developed restaurant and bar as well as developed inventory, menus, and training for food and beverage department. Coordinated all food and beverage operations within the casino. Highlighting valuable experience is crucial as well, along with any certifications that support managerial skills. Implemented quality and speed of service training for both Front of House and Back of House staff members. Created appealing new menus and wine lists for each meal according to company standards. Received extensive hospitality training attending Marriott hospitality courses and lectures. 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