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Professional Summary
With over 19 years of experience in the restaurant industry, I have the skills necessary to create a successful business. Throughout my experience I have become increasingly passionate, dedicated and eager to continue a career in the retail industry. I have the ability to create an open, inviting, and fun dining experience and work environment. As a results-oriented manager, I am enthusiastic about building and developing client relationships through outstanding service, and presentation, and the cultivation of employee loyalty. I am a firm believer that a company's most important assets are their employees. Throughout my management experience I have learned that communication is key to a successful staff, so I have taken the time and care to become an effective trainer and motivator. With these measures in place, I am focused on organizational planning in order to assist and lead my staff in achieving the most effective and successful business possible. My strong work ethic and passion leads me to take interest in a position where I can take on new challenges and develop my Unit, my employees and myself.
Skills
Microsoft Word, Excel, PowerPoint, Outlook and Micros systems
Languages
Bilingual in English and Spanish
Work History
Food & Beverage Director 05/2013 to 09/2014
San Jose Country Club San Jose, CA
  • Directs and oversees all aspects of the organization's food and beverage planning and service.
  • Preparation and presentation of food and drinks, and adherence to quality and safety standards.
  • Plans, coordinates, and oversees special events.
  • Generate revenue by coaching staff on effective prospecting and lead development strategies.
  • Monitor employee productivity and optimize procedures to reduce costs.
  • Consistently meet or exceed gross profit goals.
  • Identifies marketing opportunities to promote food and beverage products.
  • Relies on extensive experience and judgment to plan and accomplish goals.
  • Performs a variety of tasks.
  • Leads and directs the work of others.
  • A wide degree of creativity and latitude is expected .
General Manager 07/2012 to 05/2013
Buca di Beppo San Jose, CA
  • Supervised all in-house aspects of the restaurant.
  • Managed different areas of restaurant operations such as guest service, vendor relations and inventory control.
  • Trained, lead and motivated staff.
  • Controlled the overall cash flow to meet weekly expenditures.
  • Maintained accounting, employee payroll and sales summaries.
  • Promoted business through community based marketing.
Assistant Manager 11/2010 to 07/2012
Maggiano's Little Italy San Jose, CA
  • Managed and develop front of the house staff.
  • Scheduled approximately 100 employees, including, servers, hosts, bartenders and bus persons.
  • Responsible for recruiting, hiring, training and developing employees.
  • Prepared budgets and profit and loss reports.
  • Maintained relationships with vendors.
  • Supervised all aspects of in-house events and banquets California Café.
General Manager 05/2010 to 11/2010
Palo Alto, CA
  • Manage and develop all restaurant staff, both front and back of the house.
  • Schedule approximately 40 employees, including, servers, hosts, bartenders and bus persons.
  • Responsible for recruiting, hiring, training and developing employees.
  • Prepare budgets and P&L reports, maintain relationships with vendors, and perform inventory responsibilities.
  • Supervise all aspects of in-house events, including the booking, planning, set up, and event execution for up to 150 guests.
  • Exhibit outstanding guest service through maintaining the highest food and beverage standards, creating a welcoming environment, and ensuring all employees have a thorough knowledge of the menu Mimi's Café General Managing Partner.
San Jose Gilroy, CA
  • Increased sales from $49,000/week to over $70,000/week based upon the cultivation of guest loyalty.
  • Recruited, hired, trained, motivated and developed all opening and ongoing management and staff.
  • Trained and developed 4 employees from assistant manager to general manager.
  • Established and maintained vendor relationships.
  • Developed and maintained all systems and applications including inventory, budgets, scheduling, profit and loss and payroll.
  • Created a restaurant culture of teamwork, enthusiasm, motivation, and unbeatable service.
Education
B.A: Liberal Arts Dec 1988 California State University - Northridge, CA Liberal Arts
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Summary
Friendly Sales rep, proficient in managing all areas of sales and customer service in a multitude of environments. Excellent multi-tasker and team player.
Skills
  • Excellent communication skills
  • Active listening skills
  • Strong organizational skills
  • Sharp problem solver
  • Excellent negotiating tactics
  • Energetic work attitude
  • Customer service expert
  • Adaptive team player
  • Strong lead development skills
  • Staff development/training
Experience
03/2016 to Current
Life And Health Insurance Agent
  • Met with existing and prospective clients each week to select appropriate insurance policies.
  • Calculated quotes and educated potential clients on insurance options.
  • Extensive Annuities knowledge, over 500,000 in sales.
  • Have 50,000 in sales for Colonial in a 5 month period.
  • Have written over 200,000 in Health, Dental and Vision.
07/2013 to 07/2016
Partner/ Manager ROCS Firehouse Indio, Ca
  • Implemented an innovative employee incentive program
  • Identified staff vacancies and recruited, interviewed and selected applicants.
  • Conducted daily pre-shift and weekly departmental meetings to ensure organizational efficiency.
  • Developed and maintained exceptional customer service standards.
  • Built sales forecasts and schedules to reflected desired productivity targets.
  • Efficiently resolved problems or concerns to the satisfaction of all involved parties.
  • Managed accounts payable, accounts receivable and payroll.
  • Consistently obtained highest rating from the county health department.
  • Increased customer attendance at weekly Bar Trivia night by providing fast and friendly service.
  • and much more.​
06/2009 to 05/2013
Manager ROCs Firehouse Palm Desert, CA
  • Conducted daily pre-shift and weekly departmental meetings to ensure organizational efficiency.
  • Efficiently resolved problems or concerns to the satisfaction of all involved parties.
  • Assigned tasks and oversaw the direction of employees to ensure compliance with food safety procedures and quality control guidelines.
  • Optimized profits by controlling food, beverage and labor costs on a daily basis.
  • Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees.
  • Regularly updated computer systems with new pricing and daily food specials.
  • Managed accounts payable, accounts receivable and payroll.
  • and much more.
06/2006 to 03/2009
Owner/Manager Crazy Horse Saloon Glennville, CA
  • Collaborated with the Executive Chef to analyze and approve all food and beverage selections.
  • Initiated negotiations regarding vendor contracts and kept updated records of contracts.
  • Developed and maintained a staff that provided hospitable, professional service while adhering to policies and business initiatives.
  • Carefully prepared weekly payroll to keep up with projected revenue for the week.
  • Worked closely with the chef and cooks to determine menu plans for special events or occasions.
  • Consistently obtained highest rating from the county health department.
  • Managed accounts payable, accounts receivable and payroll.
  • Reviewed federal and state laws to confirm and enforce company compliance.
  • Created and implemented the exit and interview program process.
  • Created and modified job descriptions within all departments.
  • Ran the bi-weekly payroll process.
07/2003 to 05/2006
Bartender/Manager Las Casuelas Quinta La Quinta, CA
  • Accepted payment from customers and made change as necessary.
  • Apportioned and served food to patrons.
  • Attempted to limit problems and liability related to customers' excessive drinking
  • Checked the quantity and quality of received products
  • Ensured minimal product shrink and coordinated secondary usage of product
  • Scheduled all Front of the house staff.
05/1999 to 12/2003
Flight Attendant Skywest Airlines St George, UT
  • I started as a Flight attendant and left as a Check airman.
  • Was responsible for passenger safety and comfort.
07/1996 to 03/1999
Assistant Food and Beverage Director Casino Morongo Cabazon, CA
  • Continually monitored 3 restaurant and took appropriate action to ensure food quality and service standards were consistently met.
  • Developed and maintained exceptional customer service standards.
  • Optimized profits by controlling food, beverage and labor costs on a daily basis.
  • Optimized profits by controlling food, beverage and labor costs on a daily basis.
  • Performed restaurant walk-throughs to gauge timeliness and excellent service quality.
  • Carefully prepared weekly payroll to keep up with projected revenue for the week.
  • Consistently obtained highest rating from the county health department.
  • Exhibited thorough knowledge of foods, beverages, supervisory duties, service techniques, and guest interactions.
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Certifications
Cicerone certified
Food Manager certified
TABC certified
Work History
Operations Manager May 2018 - May 2019
Alamo Drafthouse Cinema Richardson, TX
  • Increased product offerings by 10% through leveraging vendor partnerships.
  • Oversaw inventory and product stock to develop and maintain inventory controls resulting in cost savings and reduced overages.
  • Developed and implemented daily operations plans such as delivery routes, employee assignments and promotional strategies.
  • Coordinated and managed liquor training and directed staff performance to maximize customer satisfaction, operational efficiency and business profits.
  • Identified and targeted areas in need of improvement through close monitoring and tracking of daily operations.
Bar Manager Dec 2017 - May 2018
Fox & Hound Richardson, TX
  • Managed bar inventory, restocked supplies, and placed orders.
  • Created effective employee schedules that maintained coverage at peak times and minimized labor costs.
  • Handled money, balanced tills, processed credit card payment batches and prepared bank deposits.
  • Recruited, hired and trained staff on bar practices, customer service standards, and productivity strategies.
  • Maximized customer service by training staff, overseeing operations and resolve issues in a timely manner.
Beverage Director Jun 2014 - Nov 2017
Dallas Craft Co., and The Drunken Donkey The Colony, TX

Promoted to Beverage Director January 2016

  • Product selection & pricing.
  • Creating and executing successful LTO's.
  • Creative marketing and sales campaigns.
  • Staff Education & Training.
  • Building and maintaining strong vendor relationships
Promoted to Area Director June 2015.
  • New store openings.
  • Interviewing and hiring of all managers.
  • Overseeing & coaching store managers.
  • Weekly meetings with all general managers to ensure organizational efficiency.
  • Setting and maintaining budgets to maximize profitability.
  • Store inspections and manager evaluations.
  • Building and maintaining brand standards and practices.
  • Conducted daily pre-shift and weekly manager meetings to ensure organizational efficiency.
  • Optimize profits by controlling food, beverage, and labor costs on a daily/periodical basis.
General Manager Oct 2009 - Jun 2014
The Ginger Man Dallas, TX
  • Assigned tasks and oversaw the direction of employees to ensure compliance with food safety procedures and quality control guidelines.
  • Optimize profits by controlling food, beverage, and labor costs on a daily/periodical basis.
  • Schedule and direct staff in daily work assignments to maximize profitability.
  • Consistently maintained high levels of cleanliness, organization, storage, and sanitation of food and beverage products to ensure quality.
  • Built sales forecasts and schedules to reflect desired productivity targets.
  • Performed restaurant walk-throughs to gauge timeliness and excellent service quality.
  • Initiated negotiations regarding vendor contacts and kept updated records of contracts.
Corporate Trainer Sep 2004 - Feb 2008
House of Blues Dallas, TX
  • Transferred to Dallas, Texas in 2007 to open first Texas venue.
  • Training new employees on House of Blues values, standards, policies, and procedures.
  • Served drinks in a fast-paced live music environment.
  • Opening new venues.
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Professional Summary
Excellent hospitality professional with over 20 years of experience as a Food and Beverage Director, General Manager, and  a Culinary Specialist. Most recently,  worked as a Food and Beverage Director at  the Double Tree by Hilton from October 2013 to April 2018. My skills and experiences include: Accounting, Cooking, Financial Statements, Pricing, and Recruiting. I am studying towards a Bachelor of Business degree in Business from the University of Phoenix and hold a Work Force Education degree in adult Education from SIU.
Skills
  • Cooking
  • Customer Service
  • Delivery
  • Financial Statements
  • Inventory Management
  • Meeting Facilitation
Work History
Food and Beverage Director, 10/2013 to 04/2018
DoubleTree by Hilton Hotel Savannah Airport Savannah, GA
  • Directed activities for a food and beverage service.
  • Monitored facility compliance with health and fire regulations.
  • Ensured food prep and serving procedures met safety regulations, fire codes, health regulations.
  • Ensured that food was prepared with correct recipe, portion sizes, presentation.
  • Implemented marketing strategies which resulted in 12% growth of customer base.
Kitchen Manager, 08/2011 to 10/2013
Cambria Suites Savannah, GA
  • Supervised food preparation and serving workers.
  • Collected and balanced cash receipts at the end of the day or shift.
  • Resolved customer complaints regarding food or service.
  • Trained workers in food preparation.
  • Inspected supplies, equipment.
General Manager, 08/2005 to 07/2011
Krispy Kreme Corporation Jacksonville, FL
  • Directed operations of a company.
  • Oversaw service-providing activities.
  • Directed pricing and sales activities.
  • Reviewed sales reports and financial statements.
  • Measured productivity and cost efficiency.
  • Maintained smooth daily operations.
Culinary Specialist, 07/1985 to 07/2005
US Navy San Diego, CA
  • Cooked various foods in large quantities.
  • Cleaned kitchen equipment and appliances.
  • Inspected kitchen equipment and appliances to ensure proper working order.
  • Inspected work areas to ensure compliance with federal regulations regarding cleanliness.
Certifications
Certifications and Professional Licenses Certificate: Certified Hospitality Accountant Executive, AMHA, 1995; California Certificate: Certified Hospitality Supervisor, AMHA, 1993; California Certificate: Georgia Certificate: Work Force Education And Development, SIU2 year Certificate
Education
Bachelor of Business: Business, 10/2018
University of Phoenix - Savannah Campus - Savannah, GA
Advanced Food Preparation 60 SOC Upper Credits Course Work C: General and advanced food preparation courses, 2005
US Naval Training Center - San Diego