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Candidate Info
years in workforce
year at this job
Hotel Administration
Economics
Beverage Manager
In charge of all beverage departments on board the ship with 2000 passengers. Hired, trained, coached and managed a staff of 900.
- Reduced cost by 7% within 2 months of assuming position bringing costs within fleet standards.
- Effectively managed extensive high-profile customers, catering to individual and unique needs of clients.
- Conducted training programs and coordinated career development of multinational staff.
- Ensured the highest standards of conduct and ethics were upheld by all staff.
- Launched initiatives addressing process improvement, cost reduction and performance management initiatives, consistently
Candidate Info
years in workforce
year at this job
Bachelor of Science
Food and Beverage Manager
Oversaw and manager all three outlet operations in a fast paced la cart and banquet environment, experience encompassed and social functions.
- Reduced food, liquor and supply cost significantly and maintained a consistent 28% food and 18% liquor cost, by implementing standard and inventory control
- Develop policies relating to waste control to maintain profitable operations
- Supervised supervisors, banquet captains, servers, houseman and bartenders in daily planning and operations, and created a motivating "term spirit" environment to increase staff productivity.
- Developed service standards and training manuals for all food and beverage employees.
Candidate Info
years in workforce
year at this job
Business Administration
Food & Beverage Manager
Advanced through promotions, culminating in present oversight of 8.8M F&B operation (two casual dining restaurants, two bars, room service, pizza operations) and a 65 member team.
- Achieved record profitability of restaurants for the past year. Cut food and labor costs by 11% while increasing sales, food/service quality and guest satisfaction.
- Redesigned menus, halted rampant waste, and unified kitchen and front of house staff to create a cohesive, cooperative team to maximum profitability.
- Restored profitability to bars as restaurant manager, propelling a 22% revenue increase in sells through exposure and promotion of available martins and sprits.
- Worked in fast pace 285 seat and 210 seat restaurant environment
Candidate Info
years in workforce
years at this job
Food and Beverage Manager/banquet Manager
Managed and directed daily operations and success of the hotel's four food and beverage outlets/kitchen and Banquets/Catering service set up and execution
- Spearheaded a team of over 30 associates to deliver exceptional guest experiences and raised the standard of service at the hotel
- Through cross training, integrated personnel to maximize efficiencies and maintained low employee turnover
- Successfully increased food and beverage revenue by 10% as a direct result of newly implemented marketing efforts both inside and outside the hotel
- Maintained food and beverage costs under budget through fiscal 2009 and year to date 2010
- Achieved 15% improvement in restaurant guest satisfaction (GSI scores) through hands on training and a can/will do attitude combined with attention to detail
Candidate Info
years in workforce
year at this job
Graduation
Restaurant and Beverage Manager
- Conducted market analysis of menu pricing and offerings to competitors that resulted in a small incremental increase of prices (~ +8%) that yielded an additional $6K of gross revenue monthly.
- Designed table-tents, liquor displays, and employee incentive programs that increased liquor sales by 70% compared to prior month and quarter.
- Decreased labor expenses by reconfiguring resource schedules that resulted in a $500 per month savings compared to prior year.
- Created new menu and presentation format that conveyed a higher quality, value, and experience for the guests.
- Implemented a first-in-first-out (FIFO) restaurant inventory methodology that reduced costs and kept warehouse inventory at lower level with predictable ordering cadences.
Candidate Info
years in workforce
years at this job
Business Administration
Food and Beverage Manager
Successfully managed food and beverage operations with annual sales of over $600,000
- Responsible for scheduling, ordering, inventory, and maintaining relations with vendors
- Developed annual budget including expense, sales, and net revenue targets
- Trained staff to enhance customer service and encourage repeat business associated with over 500 active facility members
- Planned menus for daily customers as well as corporate functions and outings
- Investigated and resolved quality- control issues
- Expected to be proficient in all restaurant job functions
Candidate Info
years in workforce
months at this job
High School Diploma
Culinary Arts, Foodservice Management
Business Administration
Beverage Manager
Supervised a staff of 5 employees and decreased weekly product loss by 80% in a four month period.
- Decreased potential revenue loss by 80% through proper documentation of inventory requisitions and detailed transfer annotations.
- Completed weekly end of week reports detailing product requisitions to bars, product loss, and product transfers from other venues.
- Performed daily inventory counts before service, maintained all show product equipment, and created inventory availability reports before service.
- Maintained inventory within the venue and was responsible for maintaining constant par for bars, updating point of sales system with available inventory, and assisting sales staff.
- Received and inventoried product weekly, maintained proper product storage, and followed HACCP regulations.
- Implemented a system of recording daily goals for the location which assisted in employees getting to work prior to shift time and achieving goals.
- Created a more organized and efficient location by assisting in processing and replenishing beverages; participated in receiving and monitoring floor stock and ensured inventory was done promptly
- Provided excellent customer service in person and over the phone and exceeded company standards in customer service.
- Assisted general manager with end of night reports detailing sales and payroll for nightly shifts, also serving as interim Floor Manager when position became vacant.
Candidate Info
years in workforce
month at this job
Beverage Manager
Managed all day to day operations of the Beverage Dept. for Football and Baseball
Games.
- Communicated with Culinary, Catering and Suites Mgrs. to assure all VIP needs were met for Special Events and Luxury Suites.
- Responsible for an average of 56 bar locations and up to 150 bartenders, promoting quality, consistency, cleanliness, and guest satisfaction.
- Upgraded appearance and overall operation of bar locations by revising operating procedures, inventory control, and training.
- Lowered liquor cost 6 % by creating perpetual inventories for the liquor warehouses and created new transfer systems for all beer, wine, and liquor.
- Restructured cash handling procedures which in turn reduced shortages.
- Implemented an auto restock system to lower labor costs by cutting down on stocking time.
- Actively participated in Event Specs, Vendor Locations, and outside set up placement to ensure best exposure and easy access for sales.
Candidate Info
years in workforce
years at this job
Beverage Manager
Assisted with managing beverage operations, including staff supervision, cash balancing and report preparation.
- Provided supervision, coaching, guidance and support for a high-performance team to ensure maximized sales and high level of customer service, satisfaction and retention.
- Conducted cash sales/register reconciliation, ensuring accuracy and identifying discrepancies as required.
- Handled all customer escalations; implemented appropriate resolution to ensure their visit was positive.
- Facilitated mediations for employee disputes in order to maintain positive employee morale/engagement.
- Prepared daily sales reports and projected staffing needs accordingly.
- Managed and maintained inventory levels through purchasing activities.
- Conducted staff performance evaluations, implementing additional training and support as required.
Candidate Info
years in workforce
years at this job
Design
Food and Beverage Manager
Directed and organized the activities of a casual restaurant (40 seats), cafeteria (200 students),
banquet facility and a central kitchen facility (400 customers).
- Developed menus, food costing, banquet menus and banquet package, managed event sale.
- Monitored the overall quality and consistency of products in all production
- Regulated food and beverage cost control and prepared monthly financial statements.
- Placed purchase orders and delivery of items ordered, maintained stock inventory levels.