Beverage Manager resume examples

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Skillful Beverage Manager resume

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Jon Chernicky
Organized, independent worker with strong time management skills. Detail-oriented and able to learn new tasks quickly and effectively.
  • Active Listening 
  • Non-verbal Communication skills
  • Conflict Management 
  • Conflict Resolution 
  • Flexibility 
  • Leadership
  • Patience 
  • Respect 
  • Teamwork 
  • Tolerance 
  • Verbal Communication 
  • Problem Solving 
  • Creative Thinking 
  • Customer Service 
  • Self Control
  • Positivity 
  • Alertness 
  • Taking Responsibility 
Reduced number of guest complaints by 70 percent.
Led successful property-wide effort to reduce energy and water consumption.
  • Demonstrated strong communication skills through the club Rotor Act.
Led a crew of 20 general laborers in harvesting commercial produce for Safeway, Von's, and Whole Foods.

January 2012
January 2015
Arid Ag Research Casa Grande, AZ Farm Hand
Performed heavy labor such as ditch digging, picking, and hauling.
Mentored junior team members, providing guidance on proper techniques and safety.
Continually cleaned work areas and equipment.
Proficient with different kinds of forklift. 
Arranged and stored materials, machines, tools ,and equipment.
Transported materials, tools, and machines to work sites.
Assisted large crews in picking, cleaning, and sorting of produce for commercial sale. 

February 2015
January 2016
Francisco Grande Hotel and Golf Resort Casa Grande, AZ Food and Beverage Team Member
Recorded guest comments or complaints, referring customers to managers as necessary.
Assisted guests with any special requests during their visits.
Contacted housekeeping or maintenance staff when guests reported problems.
Improved customer service ratings by providing quick and efficient waiting.
Vista Grande High School Casa Grande, AZ, United States High School Diploma
Top 8% of class and graduated with honors. 
Member of French Club.
4.2 GPA.
Boys State Representative for Pinal County. 
All-Region Football Player 2012-2013.
Central Arizona College Coolidge, AZ, United States Associate of Science: General Studies with Emphasis in Biology
Member of STEM club. 
Volunteer Tutor for middle school children in areas of math and biology. 
3.2 GPA
Northern Arizona University Flagstaff, AZ, United States Bachelor of Science: Exercice Science

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Job-winning Beverage Manager resume

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Brian Wilson
Professional Summary
Detail-oriented and innovative management professional with solid hospitality industry expertise in restaurant operations management in high pressure environments. Versed in the application of various analytical factors to determine optimal pricing structures and inventory levels. Proven skills in managing employee relations and producing effective scheduling. Posses ServSafe Food Safety Training, Health and Tam Cards.
  • Proven cost-control expert
  • Food service background
  • Point of Sale (POS) system operation
  • Staff scheduling
  • Marketing and advertising
  • Inventory control and record keeping
  • Service-oriented
  • Trained in performance and wage reviews
  • Results-oriented
  • Business operations expertise
Work History
Bartender/Mixologist 04/2017 to Current
Tommy Bahama Restaurant, Bar & Store Scottsdale, AZ
  • Enthusiastically and appealingly described food and drink specials to guests.
  • Poured drinks using standard pour according to specifications.
  • Processed orders on a computerized Point of Sale system.
  • Closed out cash register and prepared cashier report.
Beverage Manager 07/2016 to 02/2017
The Cosmopolitan Las Vegas Las Vegas, Nevada
  • The Cosmopolitan in Las Vegas is the #1 Hotel and Casino in Las Vegas with a 98% room occupancy average 365 days per year. I lead a multi-unit venue including The Chandelier, Bond, Vesper, High Limit and Talon Club Lounge along with 3 Service bars, Showrooms and Pools. The Cosmopolitan has 300+ Union employees with up to 100 per shift. In three months we raised the Forbes Service Scores from 56% to 89% by proper training and leadership. I lead 4 managers per shift with Standard Operating Procedures, Payroll, BEO's, Progressive Discipline, Daily Sales Reports, Ordering 20-60k per day in product and Inventory Control. I reported directly to The Director of Beverage, Sr. Food and Beverage Manager and the VP of Food and Beverage.
Beverage Manager 02/2014 to 07/2016
Harrahs Las Vegas Las Vegas, Nevada
  • Harrahs Las Vegas is a multi-unit venue with over 175 FOH Union employees. I lead a team of 20-75 employees per shift, with daily revenues from 100k-250k. I reported daily, weekly and monthly sales reports directly to the Director Of Beverage. I was in charge payroll, budgeting and of ordering of beverage products exceeding 20k daily. I led and directed team members on effective methods, operations and procedures. I worked with the Director on remodeling and restructuring plans for 3 venues inside the casino along with relocating a Starbucks from upstairs to a more profitable location downstairs near the strip. 
General / Bar Manager 07/2007 to 01/2014
Friends Sports Tavern Trabuco Canyon, California
  • I was hired as the opening General Manager of the Sports Tavern and reported directly to the owners. I designed all food, beverage and cocktail menus to keep up with the craft and mixology trends. I lead a staff of 40+ employees and kept 90% of my original staff for 7 years. I carefully interviewed, selected, trained and supervised staff. I interacted positively with customers while promoting restaurant facilities and services. I skillfully interacted with external vendors to obtain the best quality in pricing and product. Created fun team building activities to engage staff in up-selling to meet revenue targets. 

Additional Information
MMS / Stratton Warren, Infogenisis, Kronos, Micros, Aloha, Microsoft, Avero, Bestmark, Hot Sos, Maximo, Open Table, Quikbooks, Notary Public, CPR & AED and First Aid Training.

Top Beverage Manager skills

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Experienced Beverage Manager resume

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Professional Summary
Over twenty years' experience as Operation/ Food & Beverage/Convention Manager. Handling all aspects of Hotel F&B/Convention operation, to include planning, budgeting, training, hiring, progressive discipline, performance evaluation and overseeing the daily operations, while maintaining high customer satisfaction, cutting costs, and improving staff morale.
Work History
01/2017 to Current
Food & Beverage Manager Valley Hi Country Club Elk Grove, CA
  • Assist in hiring and training new and existing staff.
  • Assist in developing and operating budget for restaurant, bar and banquet.
  • Work closely with executive chef, director of golf and event coordinator to ensure consistent and well-run operations.
  • Assist in ensuring that all standard operating procedures are followed.
  • Assist in developing creative ways of promoting club functions.
  • Address club member's concerns in a timely manner with appropriate action plan taken.
  • Monitor purchasing and receiving for all products and supplies to ensure proper quantity, quality and price for all purchases.
  • Assist in developing wine lists and bottle/glass wine sales promotion.
  • Monitoring employee as well as member's dress code according to club policies.
  • Assist in planning and implementing procedures for special club events and banquet functions.
  • Ensuring accurate reservation system for club's meal function.
  • Ensure that all staff greet club members by name.
  • Input for clubs monthly news letter regarding the area of food and beverage.
12/2014 to 01/2017
Director of Food and Beverage Lions Gate Hotel and McClellan Conference Center CA
  • Responsible for the operation of 70,000 sq. ft. of banquet and convention space at McClellan Conference Center, as well as 8,000 sq. ft. of catering space within Lionsgate Hotel.
  • Coordinating and operating events such as Sac Anime, Business Journal...etc., as well as Concerts & live broadcast MMA fights.
  • Overseeing daily operation of McClellan conference center, O' Club restaurant and Lounge within the hotel as well as our business park coffee shop, Coffee Hangar.
  • Assist with opening and managing Coffee Hangar, an independent coffee shop within McClellan Business Park.
  • Ensure quality service by recruiting ideal candidates, supervising, coaching and training of operational staff.
  • Plan and manage the operation of Food and Beverage divisions to achieve customer (guest, employees, corporate and owners) satisfaction and quality service while meeting/exceeding financial goals.
  • Implement and manage all company programs to ensure compliance with SOP training.
  • Market Food and Beverage outlets; develop and manage implementation of menus, package deals, and promotions.
  • Resolve customer complaints as appropriate to maintain a high level of customer satisfaction and quality.
  • Supervise and oversee activities and service standards throughout the operation.
  • Ensure timely completion of performance appraisals.
12/2012 to 12/2014
General Manager Pete's Restaurant Folsom, CA
  • Consults and assist with opening and operating of the first Pete's Restaurant and Brew house in Folsom, CA.
  • Hire and build a crew of kitchen and front-of-the-house staff.
  • Train and develop front and back-of-the-house staff on service standards, safety, sanitation, cost control, food presentation and the importance of customer satisfaction.
  • Consult and assist kitchen crew with food ordering.
  • Work with the beverage vendors and Firestone Brewery to order/maintain beer, wine and alcoholic beverages needed for the restaurant's full bar.
  • Create and develop restaurant wine list.
  • Work and program the P.O.S. system according to operation needs and food and beverage menu planning as well as franchise and marketing requirements.
  • Maintain the franchise standard and requirement for food and beverage cost as well as labor control.
  • Track and control all business expenses, food and beverage cost, and labor to ensure profitability at the end of the month.
10/2007 to 11/2012
Food & Beverage Director Director of Operations Radisson Hotel Sacramento Sacramento, CA
  • Was fully responsible for the movement of guests in and out of the hotel and providing exceptional levels of guest service throughout the guest's stay.
  • Was fully responsible for the operation of the entire food and beverage department (restaurants, bar, room service, banquets and coffee shop), including budgeting, purchasing, service, sanitation, food safety, OSHA requirements and cost control.
  • Ensured quality service by recruiting ideal candidates, supervising, coaching and training the food and beverage staff.
  • Acted as a manager on duty and responded to emergency codes.
  • Ensured all guests are treated in an efficient and courteous manner.
  • Supervised and oversaw activities and service standards throughout the hotel including front desk, security, restaurants, banquets, bars, and kitchen.
  • Was responsible for hiring, training and direction for all employees.
  • Ensured the timely completion of performance appraisals.
  • Developed and implemented operating standards.
  • Established and maintained inventory, ordering liquor and supplies in accordance with business needs.
  • Scheduled staff and allocated product and equipment according to the size of function and/or house occupancy.
  • Worked in conjunction with accounting to maintain and minimize any operational issues, as well as participating in monthly P & L and yearly budget.
  • Developed department's incentive performance plan which motivated staff and resulted in an 11% increase in Guest Satisfaction Scores.
10/2003 to 10/2007
Director of Banquet Operations Hyatt Regency Sacramento Sacramento, CA
  • Was fully responsible for oversight of entire operation of the banquet/ convention services department.
  • Recruited, hired and trained banquet and set up staff.
  • Managed and led a staff of 80 employees, including assistant banquet manager, convention services manager, banquet servers and bar tenders and set up staff and supervisors.
  • Implemented new ideas for set-ups & meeting presentations.
  • Maintained inventory of equipment and supplies.
  • Ensured proper set up, exceptional service, and break down of all banquet functions.
  • Maintained inventory of equipment and supplies.
  • Reviewed daily event orders with sales, catering and food and beverage team.
  • Held monthly departmental meetings with detailed agenda and training.
12/1999 to 10/2003
Banquet Manager Radisson Hotel Sacramento, CA
  • Was fully responsible for oversight of entire operation of the banquet/ convention services department for a hotel with more than 50,000 sq. ft. of function space.
  • Recruited, hired, and trained banquet staff.
  • Managed and directed a staff of 70-80 employees, including banquet captains, banquet servers, convention supervisors, convention staff, and bartenders.
  • Ensured proper setup, service and breakdown of all banquet functions, as well as boxing events, and concerts with up to 2500 attendees.
  • Maintained inventory of equipment and supplies.
  • Reviewed daily event orders with director of catering, senior convention service manager, and executive chef.
12/1997 to 12/1999
Assistant Banquet Manager Radisson Hotel Sacramento, CA
  • Assisted banquet manager in banquet operations.
  • Participated in banquet menu planning and banquet room pricing.
  • Planned and coordinated activities with the departments of sales, catering, food production, and the clients of the hotel.
  • Oversaw the banquet daily operations, and the collection of all the banquet fees.
  • Reviewed daily menus with the executive chef to ensure proper service in a timely manner.
  • Attended pre-convention meetings to review event details with the client to meet client expectations.
  • Budgeting and finance
  • Project management
  • Self-motivated
  • Strong verbal communication
  • Conflict resolution
  • Powerful negotiator
  • Extremely organized
  • Team leadership
  • Team leadership
  • Staff development
  • Data management
  • Client assessment and analysis