Beverage Director Resume Samples

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Beverage Directors contribute to a pleasant dining experience of guests by supervising drink planning and serving. These employees are responsible for coordinating waiting staff, ensuring compliance with company practices, creating and maintaining menus, managing drinks costs, controlling inventory, and overseeing guest interactions. Based on our collection of resume samples for Beverage Director, main job requirements are leadership, knowledge of beverage operations, problem solving, customer focus, being able to work under pressure, and inventory control. The ideal candidate for a Beverage Director job will make display of a degree in food and beverage management in their resumes.

1

Food and Beverage Director

Reached 101.2% of sales goal and qualified for yearly bonus of $18,000, considered exceptional within the company.

  • Launched company's first-web page, which resulted in a $30,000 increase in six months.
  • Initiated cost controls that reduced labor expenses by more than $80,000 (7%) and reduced food & beverage costs by more than $140,000.
  • Created a safety awareness program that reduced occurrence of injuries from 58 to 18 in a 1-year time period.
Candidate Info
19
years in
workforce
5
years
at this job
Civil Engineering
2

Food and Beverage Director/executive Chef

Directed all aspects of food and beverage operations for this hotel generating revenues of over $3M including a restaurant, bar, lounge, room service, kitchen and banquets. Held full P&L accountability and managed direct and indirect staff of 40.

  • Implemented departmental strategies and maximized the financial performance of departments. Ensured high standards of food and beverage quality, service and marketing to maximize profits and ensure outstanding customer service.
  • Consistently achieved positive sales and guest counts year over year. Received every monthly bonus for effective P&L management and cost containment during tenure.
  • Developed and managed food and beverage annual budgets including capital expenditures.
  • Worked closely with managers to focus on best practices to provide the best possible work environment and foster growth.
  • Implemented a quality training program, valuing employee contribution, creating incentives and turning performance into compensation and company goals. Significantly reduced management and staff turnover.
  • Improved overall operations including food quality, quality controls, employee morale and overall profitability
Candidate Info
21
years in
workforce
6
years
at this job
3

Food and Beverage Director

Oversee food and beverage operations including catering, gastropub style restaurant and room service departments in 150 room hotel

  • Instituted beverage program introducing 20 tap draft system, select wine by the glass program and "All Fresh Ingredients" mixology based cocktail menu resulting in an increase of approximately 600k annually
  • Revamped menus and pricing structures for use of seasonal and local products with creative cross utilization resulting in increased sales while improving food costs to under 35%.
  • Introduced staff service programs to improve customer satisfaction scores and increased check averages.
  • Employ a lead-by-example, sleeves-up management style enhancing employee productivity and improving customer relations.
Candidate Info
6
years in
workforce
3
years
at this job
BA
Hospitality Management
4

Food and Beverage Director

Full service hotel with revenues over 2.5 million annually. Catering space of 11000 sq ft. Three meal dining room with 85 seat capacity and bar/lounge with full dining menu.

  • Managed a staff of 48 associates including four managers.
  • Created successful marketing promotions that helped increase the revenue by 10%.
  • Developed e-menus that gave the sales team the capability to customize the client needs.
  • Implemented menus and software that enabled us to have consistent quality products as well as cost management tools.
  • Guest satisfaction scores were in the top 5% of the brand for 2008.
Candidate Info
10
years in
workforce
2
years
at this job
Culinary Arts
5

Beverage Director

Hired to fill a newly created position to develop a wholesale strategy to deliver significant sales growth, increase profitability and brand equity. Lead and develop wholesale and planning team to achieve financial sales targets for the Houston market. Identify new business opportunities within existing and new markets. Overall achievements: Increased gross sales over 10% restructured pricing to deliver higher internal gross margins, restructured projections/purchasing process from suppliers to improve inventory efficiency, championed special projects with a goal to improve brand awareness: Managed team of ten.

  • Conducted wine dinners on a quarterly basis which increased sales by 10%.
  • Customized POS system to maximize profit and minimize inventory.
  • Created new cocktail menu which increased liquor sales and profit.
Candidate Info
21
years in
workforce
8
years
at this job
6

Food & Beverage Director

Managed 3.5 million-dollar operation consisting of 2 full service restaurants, room service, 2 full service bars and 37,000 square feet of banquet & meeting space.

  • Established standards for Conference Style dining resulting in an increase of 35% revenue for 3 meal per day outlet.
  • Developed specific catering markets generating 1.2 million per year in catering revenue.
  • Established forecasting & budget programs based on Conference Center programs.
  • Developed successful marketing plans for catering with a 15% increase year on year.
  • Selected by the company to serve on 6 opening task force teams.
  • Maintained positive Employee Opinion Survey results.
  • Instituted perpetual inventory systems.
Candidate Info
15
years in
workforce
4
years
at this job
Business Administration
Hospitality Management
7

Food and Beverage Director

  • Responsible for the Professional Operation of Culinary Department, Dining Room, Lobby Lounge, In Room Dining and the Banquet and Convention Services Department.
  • Managed the Renovation of the Hotel Lobby Lounge, changing the Concept and all of the Menus.
  • Increased Food and Beverage Outlet Sales by 18% in 2015
  • Reduced Food and Beverage Payroll by 11% while maintaining Outstanding Employee Opinion Scores and Guest Satisfaction Scores in 2015
  • Created and Implemented New Catering Menus for 2015 focusing on Farm To Table and Sustainable Foods, Healthy Cooking Trends and Organic Foods. Increased Catering Guest Satisfaction Scores for Food Quality by 22%
Candidate Info
36
years in
workforce
4
years
at this job
BS
Economics And Finance
8

Food & Beverage Director

  • Responsible for managing all Food & Beverage outlets while providing support to Executive Chef and Banquets Manager.
  • Interviewed, hired, trained, and oversaw staff of 47 employees.
  • Achieved #1 ranking in Marriott for Staff Service in both Room Service and Concierge Lounge out of 330 Marriott Hotels nationwide.
  • Achieved #8 ranking in Marriott for Staff Service in Breakfast and #1 ranking within Columbia Sussex.
  • Implemented more comprehensive training and development program which led to multiple line level staff promotions to management positions at other properties within company portfolio.
  • Managed gift shop attached to front desk maintaining a 55% purchase to cost ratio while increasing profit margins year over year.
Candidate Info
3
years in
workforce
1
year
at this job
BA
Catering And Tourism
9

Food & Beverage Director

  • Led all Food & Beverage operations for 380 room hotel with 30,000 sf of meeting space.
  • Improved revenues through menu changes to fit the needs of the clientele in the hotel.
  • Adjusted costs to achieve profitability for full year 2016
  • Improved F&B service scores in SALT, only department to improve year over year 2016.
  • Developed FOH and BOH training. This training addressed menu knowledge, detailed service expectation and real-life
  • Developed accounting, service and MICROS SOP's for all F&B operations.
Candidate Info
24
years in
workforce
2
years
at this job
Education
10

Food & Beverage Director

  • Led all Food & Beverage operations for 380 room hotel with 30,000 sf of meeting space.
  • Improved revenues through menu changes to fit the needs of the clientele in the hotel.
  • Adjusted costs to achieve profitability for full year 2016
  • Improved F&B service scores in SALT, only department to improve year over year 2016.
  • Developed FOH and BOH training. This training addressed menu knowledge, detailed service expectation and real-life
  • Developed accounting, service and MICROS SOP's for all F&B operations.
Candidate Info
24
years in
workforce
2
years
at this job
AS
Culinary Arts

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