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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.
Skills
  • 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
This resume is created in 7 minutes.
Professional Summary

I have excelled at whatever I set out to do.

I listen and learn quickly.

I'm dedicated to what I do.

Work History
Beverage Manager, 10/2015 to Current
Hidden Valley Country Club Roanoke, Virginia
Ordering and inventory of all alcohol and non alcohol beverages, inventory and control of beverages on three different facilities, bartending, waiting tables, set up and break down of special events, closing the facilities.
Head Waiter, 02/2015 to 08/2015
Frank's Cinebowl and Grille Blacksburg, Virginia
Opening and closing duties, cash control, and bartending.
Education
GED: 1988
Northside High School - Roanoke, Virginia
Skills
Hard worker, dependable, dedicated, and a people person.
This resume is created in 7 minutes.
Summary
A key member of the resort management team; directly accountable for the management of a $2 million sales budget. Empowered to organize a minimum of 10 special events per year for up to 60 people.  Carefully interview, select, train & supervise staff, ensuring a high level of performance according to resort standards. Personable & resilient.
Experience
Food & Beverage Manager Oct 2014 to Current
Terranea Resort Palos Verdes Peninsula, CA
Leadership at 4-Diamond Resort
  • Maintain customer satisfaction scores above 90% under my leadership.
  • First year at the resort, contributed to the 20% increase in revenue.
  • Under my leadership, revenue increases 8% every year.
  • Create efficiency within the department & instill a customer focused, & results-driven culture. 
  • Execute & maximize food & beverage sales for special events for up to 50 people: corporate dinners & receptions.
  • Strategically revamped beverage programming to increase sales.

Staff Management

  • Developed & executed a 23-hour training plan for the reinvention of the restaurant.
  • Manage & schedule a team of 30 in a fast-paced restaurant.
  • Created staff accountability system with awards & specific side work assignments.
 Financial Management
  • Present financial results to the Director of Restaurants & Director of Food & Beverage.
  • Prepare monthly financial recaps for the P&L.
  • Effectively manage payroll & timekeeping for new hires & terminations.        
Assistant Food & Beverage Manager Aug 2012 to Oct 2014
Balboa Bay Resort Newport Beach, CA
  • Maximized team performance across 3 departments: 3-meal restaurant, in-room dining, pools.
  • Active contributor to the concept revamp of the 3-meal restaurant.
  • Enhanced the service culture & created a structure for in-room dining, resulting in increased revenue, customer satisfaction scores, & employee morale.
  • Decreased turnover with effective hiring & training.
  • Wrote a training plan and service standards for 2 pools.
  • Analyzed P&L statements to manage expenses & reduce costs.
Education
Bachelor of Science, Hospitality Management 2012 CALIFORNIA STATE POLYTECHNIC UNIVERSITY (2012) Pomona, CA
Skills
Computer Skills
  • Expert: Microsoft Office (Word, Excel, PowerPoint, Outlook)
  • MICROS, Avero Slingshot, HotSoS, Timesaver, OpenTable, Birchstreet
  • Event planning software: Delphi, Opera
This resume is created in 7 minutes.
Professional Summary

Seasoned Food & Beverage Manager with a passion for details and quality customer care for more than 10 years. Extensive experience in catering parties that served more than 5000 guests and organized large-scale events, including weddings and banquets. Desires a position of increased authority in the food and beverage industry.

Skills
  • Developing and Implementing F&B promotions, strategies and special events.
  • Actively involved in F&B forecasting and budgeting
  •  Strong work ethics.
  • Point of Sale (POS) system operation
  • Trained in performance and wage reviews
  • Service-oriented
  • Marketing and advertising
  • Inventory control and record keeping.
  • Passion for customer satisfaction
  • Natural leader
  • Proven cost-control expert
Accomplishments
  • I was a part of the Six Sigma Council and active role in various Operational Innovation projects.
  • Improved online restaurant reviews by successfully handling customer complaints, implementing monthly staff training and refining lunch and dinner menus.
  • Ensured brand standards are met as well as all standards and procedures are in place.
  • Organized events like the Oktoberfest, May-Fest, Ramadan Tent, Corporate Events and Gala Dinners up to 2500 guests
  • Used strong analytical skills including trend analysis and the ability to develop innovative tactics to resolve problems.
  • Excellent eye for details can carry out actions to improve the appearance of the property and employees as well as establish relevant actions that meet guest's expectations.
  • Positive and upbeat approach to employee relations and guest complaints.
  • Strong computer skills especially MS Office package and hotel operating systems.
  • Remarkable ability to ensure proper selection, training, motivation, and counseling of all employees.
  • Improved online restaurant reviews by successfully handling customer complaints, implementing monthly staff training and refining lunch and dinner menus.
  • Increased sales while reducing food costs by leading to a net profit in the last two years.

Work History
Food And Beverage Manager 08/2017 to 10/2017
The Branksome Hotel & Residences Mascot, NSW
  • Assisting in departmental forecasting and deliver on financial targets
  • Coordinating and managing all aspects of the operation to ensure that the services of theRestaurant, Room Service, Conferences & Bars are delivered to the diners with the goal ofexceeding their expectations.
  • Controlling the effective roster to avoid any unnecessary cost during the shifts
  • Promoting promotional campaigns for outlets in conjunction with the Sales & MarketingDepartment
  • Ensuring and promoting high standard of WH&S in all outlets
  • Managing and supporting the overall strategic management of Food and Beverage operationsduring the shifts
  • Managing the team, ensuring that service standards are met and guest expectations areexceeded during the shifts
  • Assisting with strategic planning to achieve financial targets and mitigate any shortfalls inrevenues during the shifts
  • Resolving conflicts and issues where necessary during the shifts
  • Training, coaching and developing team members by providing feedback during the shifts
  • Evaluating team members for the 3 months probations appraisals/annual appraisals
  • Ensuring your team maintains a professional manner and are up to date with guestmovements, hotel events, local attractions and activities
  • Cash handling and closing tills
  • Lead a team that delivers a high level of customer service. Staff management, recruiting,rostering and training.
  • Ensuring outstanding customer service and fostering a positive work environment.
  • Working closely with the Executive Chef in the smooth running of the restaurant/roomservice/conferences/bars and in the planning of daily menus and the organization of special functions.
  • Liaising with supplier to maintain stock levels and quality product while keeping withinthe budget.
  • Contributing to the restaurant's culture, standards and procedures and contributing to the dayto day operations and goals of the restaurant.
Restaurant Manager 02/2017 to 06/2017
PESCARE Restaurant & Bar Glen Weverley, Vic

PESCARE is an Italian restaurant with 200 seating.  

Key Responsibilities:

  • Achieved restaurant operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change.
  • Met restaurant financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions. Planned menus by consulting with chefs; estimates food costs and profits; adjusts menus.
  • Control costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation.
  • Maximize bar profitability by ensuring portion control; monitoring accuracy of charges.
  • Maintained ambiance and monitored food presentation and service.
  • Updated job knowledge by participating in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations.
  • Enhanced organization's reputation by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.

​​

Assistant Food & Beverage Manager 02/2015 to 01/2017
Aloft Abu Dhabi Hotel Abu Dhabi, UAE

 

Key Responsibilities:  

  • Provided a clear business plan for Food & Beverage in conjunction with Outlet Managers for yearly Marketing Plan.
  • Produced a twice yearly Competition price check, one to be provided prior to Marketing Plan production.
  • Adjusted Payroll and other expenses according to business mix anticipated.
  • Adjusted operations according to business mix, without loss of quality or established standards.
  • Provided a bullet point fiscal month summary of Actual results to Budget & Forecast for General Manager's Report.
  • Produced 3-monthly F&B forecast in conjunction with Outlet Managers.
  • Analyzed daily and monthly results and implement strategies to improve Average Checks, Covers, and profitability.
  • In conjunction with F&B Cost Controller, analyzed daily and monthly food and beverage cost control reports and take action to improve cost percentages.
  • Achieved StarVoice and GSI targets as agreed with Hotel Manager in yearly Objective & Goal setting.
  • Effectively managed the implementation of revised or new Starwood standards in the products.
  • Managed Yield Management of inventories in accordance with Budget guidelines.
  • Communicated and administered selling strategy for Food & Beverage business to all internal & external parties.
  • Conducted quarterly appraisals with direct reports, providing guidance towards personal competency & technical training & development opportunities.
  • Conducted performance or disciplinary related reviews with direct reports as necessary on a timely basis.
  • Established profit goals and effective menu planning and pricing.
  • Ensure effective compliance with all health, safety and hygiene legislation.
  • Carefully interviewed, selected, trained and supervised staff.
  • Clearly and promptly communicated pertinent information to staff, such as large reservations or last minute menu changes.
  • Organized special events in the restaurant, including receptions, promotions, and corporate luncheons.
  • Correctly calculated inventory and ordered appropriate supplies. Prepared for and executed new menu implementations.
  • Maintained a safe working and guest environment to reduce the risk of injury and accidents.
  • Created fun team building activities to engage staff in up-selling to meet revenue targets.
  • Met, greeted and encouraged feedback from customers and used feedback to implement positive changes within the restaurant.

 ​

Banquet Operations Manager 05/2014 to 01/2015
Hilton Capital Grand Hotel Abu Dhabi, UAE

 

Key Responsibilities:  

  • Assisted in establishing and achieving banquet's department annual budget forecast and exercise a constant control of the operation cost.
  • Conducted regular training sessions with the assigned team in line with the departmental SOP's.
  • Ensured the timely set up of all Banquets' venues according to the service settings and as outlined in the function sheets. ·     
  • Coordinated all menu proposals presentations and buffet set-ups with the Executive Chef. Enforce control procedures for all outgoing and returning operating equipment.
  • Prepared duty schedules, ensuring efficient workforce at all time.
  • Ensured that grooming standards are followed by all employees on daily basis.
  • Delegated all logistic supports e.g. contracted outside the workforce, contracted food and beverage supplies, operating / sound equipment, transport, etc.
  • Constantly obtained customer feedback during operation to ensure satisfaction.
  • Ensure general maintenance of sections appointed and follow up on work order forms.
  • Evaluated the performance of the assigned team and initiate internal development and promotions.
  • Clearly and promptly communicated pertinent information to staff, such as large reservations or last minute menu changes.

 

 


Banquet Executive 03/2012 to 04/2014
Sheraton Jumeirah Beach Resort Dubai, UAE

 

Key Responsibilities:  

  • Reviewed all written communication i.e., daily/weekly Banquet event orders to determine appropriate staffing levels, room/station assignments, buffet décor and enhancements as they relate to banquet and meeting room setups.
  •  Tracked daily sales and advance deposits.
  • Developed strategies to meet annual sales goals.
  • Generated periodic sales reports showing sales volume and potential sales.
  • Supervised all banquet events to include scheduling date and time for events, menus, pricing, staffing, signing and the deposit.
  • Communicated all daily activities, in person or by log, to other banquet personnel to ensure a smooth transition and follow-up from one function to another.
  • I was responsible for the development and maintenance of all policies, procedures and quality standards within the department, utilizing a continuous improvement approach to ensure a high quality, cost effective and customer focused operation.
  • Coordinated the planning and execution of all meetings, banquets and catering events.
  • I was responsible for bookings, confirmations, billings, generating proposals and contracts.  Maintain and communicates event information calendar.
  • Collaborated with other departments to ensure proper set up for successful coordination of events.
  • Communicated with customers before, during and after an event.
  • Maintained a database of contacts for repeat and future bookings.
  • Solicited new and existing clients in order to meet budgetary sales expectations.
  • Assisted in drafting the sales forecast. Inspect and oversee the cleanliness and maintenance of all function space, public areas, and service areas on all banquet levels.
  • I was responsible for the development and implementation of training plan to ensure a high-quality presentation and level of customer service within banquet service/function service staffs.
  • Managed in conjunction with the back of house manager, the inventory, control and breakage/loss reduction of China, glass, and silver as it relates to function services and banquet service.


Banquet Operations Manager 10/2009 to 02/2012
Al Hamra Fort Hotel & Beach Resort Ras Al Khaima, UAE

 

Key Responsibilities:        

  • Ensured that corporate and hotel standards and policies are explained to employees and implemented adequately.
  • Conducted regular training sessions with the assigned team in line with the departmental SOP's.
  • Ensured the timely set up of all Banquets' venues according to the service settings and as outlined in the function sheets.
  • Constantly obtained customer feedback during operation to ensure satisfaction.
  • Ensured that grooming standards are followed by all employees on daily basis.
  • Evaluated the performance of the assigned team and initiate internal development and promotions.
  • I was responsible for the timely set up of the assigned Food & Beverage outlet, according to the settings and in line with the opening hours.
  • Handled the welcome and seating of arriving guests with the assistance of the Hostess.
  • Maintained a professional and friendly relationship with the outlet patrons.
  • Established and update the outlet's database of regular guests.
  • Toured the outlet and all related areas frequently, ensuring the highest possible cleanliness and maintenance standards.
  • Actively involved in the outlet's promotional activities.


Head Waiter 03/2007 to 10/2009
Hilton Abu Dhabi Hotel Abu Dhabi, UAE

 

Key Responsibilities:

  • Performed all necessary tasks to service food & beverage, according to the SOP of the hotel.
  • Acquired in-depth knowledge of the food & beverage menu of the assigned outlet in-order to assist and provide advice to guests.
  • Practiced good customer relations and attend to customer complaints and queries satisfactorily.
  • Ensured the Outlet is set-up for service and supervise for a smooth operation.
  • Directed and supervise the service team to ensure that all duties are performed as per standards.
  • Ensured that all employees have received adequate training to perform their duties.
  • Ensured proper organization, planning, and control of supplies and maintain a concise record of all beverage stock in order to ensure that the required is available.
  • Maintained the minimum wastage, breakage, and spoilage.
  • Actively used up selling techniques by exceeding guest expectations and to increase revenue.

 

F&B Executive 05/2006 to 04/2007
Galway Miridiya Hotel Anuradhapura, Sri Lanka

Shift Manager 05/2005 to 03/2006
Pizza Corner India (P) Ltd Bangalore, India

 

Education
Bachelor of Hotel Management : 2005 Bangalore University - Bangalore, India

Completed with a first class


Professional References

Available upon request