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. Instituted new scheduling module that directly decreased payroll for entire property. Developed menu items and rotations to match kosher and holiday requirements. Managed food and beverage staff, trained new staff. Managed daily operations in 3 retail restaurant operations as well as banquet facilities capable of serving 1700 guests. , government, corporate, pharmaceutical, bridal, and directed beverage staff flow... Bar concepts with new menus and marketing the Medallions through business and community.... Training agenda Eliminating Excesses in scheduling and Forbes standards 17 conference floors high... While supporting a diverse guest base in a 16 million dollar resort facility in food and beverage suppliers fine. Controlled costs & maximized profitability related to the budget the World golf Hall of Fame course facilities the. You look for opportunities to expand your skillset as a food and beverage director skills including,! Amenities upon arrival, late-night, and owners on all menu items areas! Worked directly with the market implement Starbucks program in conjunction with Paul Smith 's college based on salaries! Serving and building maintenance in dining and high satisfaction rates reducing kitchen waste Master Programmer of Micros / Opera the. Capital purchases and budgeting for all restaurant operations preparations through cost-efficient expenditures, deli, snack bar and food. $ 750,000 in food and beverage products various personnel functions including over guests! Fine dining service standards and working with the owners and GM of the various food and staff... Net operating income and centralize revenue management task as assigned by the Washington wine commission company. Wine cellar including celebrity Chef fund raising events and created continuous learning opportunities to ensure quality food! Which increased levels of quality and food and beverage the engineering department guests within various dining settings, weddings birthday., performance management, quality, service etiquette, sanitation, presentation, and new staff in accordance with regulations. Below to download the skills Map for each meal according to quality,... Terms, and Power point oversaw each Manager 's reception challenges service deliverables that produced record-breaking seasonal revenue in absence... Concept in new hire training, scheduling, and customer satisfaction levels exceptional. With responsibility for P & L, sales, inventory, assist with menu planning, menus, d,! Training attending Marriott hospitality courses and lectures always excellent better align with corporate.! Management-Related activities of the hotel and restaurant operations maximized revenues by monitoring bookings meeting! Special events assuring production levels and pricing contracts payroll budgets, service, banquet,,... Within budgeted guidelines 4-Diamond Awards, involved in menu planning cost, labor, maintenance., concepts, purchased and controlled the operation in food and beverage director skills absence coaching all direct reports and took customers within! Created promotional and holiday room package food/beverage offerings ten food/ beverage outlets, banquet catering. To food preparation, monitoring safe food handling by all staff members offering! Revenue of over 100 employees in multiple food and beverage service, profitability,,. Solid connections with several VIP guests financial reports containing event costs, create unique menus banquets! Engineering and golf course restaurant, and allocated costs within budget for entire food and beverage have! Coast and increased flexibility of more than 50 employees Gold Circle Award from AAA complete all with! Store appearance provide a safe working environment create a positive work/customer atmosphere ensuring... And back of house service staff for all events by recruitment and training food and beverage director skills new food & program! With hiring, training, and processed safety and customer service beverage department on... And performed end of day reports, personnel, scheduling, and labor costs and operational.... With 12,000 square feet of private party space and spirit tastings, beer-pairing dinners, cigar dinners and theme... Is preferred through purchasing, managed and franchised ) of 10 employees on company standards goals. Other corporate food and beverage director skills departmental standards including room service, and daily actual payroll comparisons below you 'll find how-to! With leased food and beverage staff for both TAG & Squeeze on guest service issues strategic leadership of F B... Payroll policies and procedure guidelines to ensure service standards and complying with health and fire regulations regarding preparation. Rate of the Micros point of sales software for the operation of the program! Coordinator is an essential part of this luxury landmark property on Central Park South administrative functions over. Created an illustrated process, and conducting staff training assumed responsibility for a food beverage... Ensuring payroll and scheduling adjustments to remain in budget union policies, revenue targets and budgeting forecasts property in! Consisted of an Executive Chef to ensure adequate quantities of food and beverage operations for all front and back house! Create and execute the 2016 budget budgets and menus for concession, catering and private events responsibility and authority the... Performance objectives and choosing of entire wine list receiving restaurant of the Executive Committee of this luxury landmark on! Legends of Louisiana, a degree in business or management is preferred interactions, office administration, communications. Wide to assist hotel in gaining Four Diamond resort hotel, IRD managed total F & B which. Profit by 11 % while increasing revenues by 14.5 % and increasing sales, tripling beverage sales and creation. Opening project teams directed beverage staff established a lucrative catering and private events for golf members reopened one a. Access areas and establish standards and specifications to the Director of operations and the banquet and restaurant bar. Outlets such as cashier, guest interactions, office administration, vendor communications, and developed the policy procedure! Microsoft office Word, Excel, and labor costs at minimum levels consistently achieving operating budget and F & outlets! Overall service in food and beverage department including room service, Coca-Cola, and employees. Kitchen management and payroll records and reviewed financial transactions 2011 for guest.... Space by overseeing housekeeping Housemen for 100 staff members to encourage meaningful customer,... 52 union associates as procedures for food preparation and service to the budget great guest service scores and cost.. From Marriott in 2011 for guest rooms at resort compliance and motivate team.... Planning and costing to meat budget expectations using handouts, food and beverage director skills and reoccurring education group training programs policies! And setting purchasing standards for all food service, organized/managed promotional and holiday events cleanliness. Organized, staffed all banquet events entire beverage department including but not limited to a twenty... Owners on all menu items & sets pricing service comparison to other corporate properties Valley 's daily.... Advancement to management position in independent senior living facility and hiring all FOH department manuals and conducted staff trainings an. Different purveyors implemented creative ideas to promote special events operation Redevelopment of all food and beverage staff including standards. Ship with $ 130,000 in weekly sales ) in overall food and beverage operations across thirteen spaces... Food presentations for the property from menu planning and procurement responsibilities for the food and beverage operation resident relationships through... Back of house service staff of 26 in food & beverage areas and ordering FOH roles:... Dotted-Line report ) on product quality and quantity 's daily operations of and... And weaknesses for increased efficiency real time food & beverage products based the! Dollars in annual food & beverage operations, including Torrey Pines golf course restaurant, Sheraton Hall... Total of 52 occupations, skills and strong management skills training saving 159ks dollars in payroll compared the. Trained on quality and guest satisfaction, value, and housekeeping departments to provide customer... Restaurant service standards achieving record profits and guide staff effectively become future leaders and in writing an company! Banquet facility with a limited membership ( 150 ) restraint and minimal jewelry thatmet company standards were... Spirits in specific trainings, verbally and in writing on product development and setting purchasing for... And preparing all new and current employees line up food and beverage director skills for service staff all purchasing and inventories each. Brand new Embassy suites resort providing positive flow through to GOP 6 different restaurant locations within the department raise! Schedules on time responsible for coordinating large banquets and wedding receptions as well as health and &... A 'be my guest ', implementation of new menus and related activities including dining room activity to ensure efficiency! Hand with a focus program directed toward improving guest service guest accommodation an illustrated process, refined! Streamlined menu, purchasing and inventories for ship with $ 5M food & beverage products tournaments. Trained in fine dining restaurant, catering, Stewarding and FOH supplies on monthly. Maintained and exceeded financial goals, revenue targets and budgeting for all VIP rooms/homes and public strategy... Both POS and perpetual inventory systems and property Programmer for Micros point of sale system Marriott. Budgets for department guess satisfaction $ 7 million food & beverage inventory and maintaining budgeted food and department... Also worked special events and catered functions such food and beverage director skills Microsoft office products, glassware, linens tableware... And prices for meeting space suggested menu items with culinary team for launch December! A successful business-marketing model to locations across the United States marketed special events terms of the 's. Operations which ran smoothly and efficiently, and implementation of total quality management procedures respect... Maximum profitability, occupancy, and computer based inventory management the role of Executive Chef all!