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F&B Manager Resume Samples
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Candidate Info
years in workforce
years at this job
Culinary Arts And Restaurant Management
F&b Manager
Oversaw comprehensive operations of the concourse food court, managing multiple high-volume,
fast-paced outlets including a full-service restaurant and bar, and several fast-food venues. Ensured a consistent, quality customer experience via active-floor management and hands-on supervision.
- Planned and administered a $7M budget, ordered all food and supplies, and controlled inventory
- Directed team of over 100 employees (including union employees) ensuring exceptional service
- Consistently met budgeted expense stipulations through meticulous food and labor cost control
- Branded in many cooperate outlets - "Starbucks, " "Quiznos, " "Fox Sports Bar, " and many others
- Developed and conducted training programs suited to the challenges/needs of very diverse staff
Candidate Info
years in workforce
years at this job
Business
Sr. F&b Manager
Opened 3 new outlets w/ 2 being new concepts for MVCI. Grande Cove Restaurant & Pool Bar, Sweetery Ice Cream Shop & MarketPlace/Starbucks.
- Responsible for all operating aspects, overseeing 1 manager, 4 supervisors & a staff of over 30 associates.
- $3.0 M in revenue per year. Surpassed budget profit by 15.4% in 2010.
- GSS Scores increased over the last 2 years in F&B for all customer segments in each category an average of 9.6 pts.
- Achieved "World Class" Associate Opinion Scores over 95% the last 7 yrs in a row.
Candidate Info
years in workforce
year at this job
Bachelor of Science
F&b Manager
Managed all In-Room Dining, Banquet, Pantry and Pool Concierges operations
- Spearheaded development in service quality, menu design, innovation, sales and profitability
- Coordinated and oversaw internal and external events, photo shoots and film shoots
- Organized all A/V and event rentals for clients and handled all client on-site requests and complaints
- Returned in September 2013 to train new F&B Manager and develop Fall Menus for In-Room Dining and Banquets
Candidate Info
years in workforce
month at this job
Hospitality And Tourism Management
F&b Manager
Functioned managerially in fine dining, casual dining, and banquet operations
- Trained incoming staff in all three venues and critiqued the training programs
- Assisted in developing a new service concept at our pool and created its training manual
- Alerted club when higher service standards & more economical operating standards could be applied
- Began to improve the traditional relationship member/staff relationship to one of more warmth
- Provided support, motivation, and encouragement to all staff to take pride in their work
- Responsible for hiring pool service staff
Candidate Info
years in workforce
years at this job
Business Administration
International Business
Assistant F&b Manager
Responsible for scheduling staff to ensure adequate service-levels, control labor costs, and reduce overtime according to Local 1 Union's guidelines
- Responsible for bi-weekly payroll procedures and money distribution
- Direct and over the phone customer service inquires based on five star service level
- Worked closely with members to ensure their satisfaction with club facilities and dining experiences
- Promote excellent public relations and professionally handle guest complaints or concerns to ensure satisfaction and return
- Consistent and dependable completion of daily log book to ensure proper communication within the department and upper management
- Prepared side work duties for all staff members to ensure and execute smooth daily operation
Candidate Info
year in workforce
year at this job
Hotel Restaurant And Institution Management
Restaurant General Manager/f&b Manager
- Oversaw all restaurant and lounge operations, as well as banquet operations
- Implemented and oversaw concierge lounge
- Contributed to hotel brand conversion by ordering appropriate collateral for all departments and creating comprehensive spreadsheets for future purchasing of all items
Candidate Info
years in workforce
years at this job
F&b Manager
Hired and retrained new and existing staff (approx. 60) in etiquette and customer service.
- Closely monitored beverage inventory for all bar outlet, and stayed within budget to ensure higher profits.
- Train restaurant staff in the art of fine dining and customer service.
- Manage all aspects of special events such as order food, manage staff, and oversee the event, as well as troubleshoot any issues that may arise.
- Complete daily staff pre shift meetings, progress reports and staff reviews.
Candidate Info
years in workforce
years at this job
Culinary Arts
Assistant F&b Manager
Hired as an Assistant Manager for a Chili's operation in Terminal 3, moved in the eighth month to Terminal 7 as an AM for two locations, Soho Bistro and Starbucks.
- Opening and closing shifts set up safe for daily business, administer cash for banks and collect cash from bank drop
- Food, produce and dry goods ordering for Soho as well as pastry and milk order for Starbucks, inventory for food and alcohol
- Worked with store manager to develop pars to better control food cost
- Conduct daily shift meetings focusing on customer service, try to motivate by developing team work, train, couch and discipline.
- Work with corporate trainers when initiating and rolling out new menu
Candidate Info
years in workforce
years at this job
Design / Graphic Design
Psychology
General Manager/ F&b Manager
By utilizing strong cognitive psychology techniques achieved payroll reduction in over 17%, by evaluating team members' strengths and utilizing them in the appropriated and desired areas in the Hotel. Team members' productivity increased resulting in better scores and less payroll hours.
- Coordinated and Managed HGI Project Grow lobby renovation successfully
- Responsible for managing Hotel's daily operations to maximize profitability by leading team members by example to deliver high quality results through positive leadership in order to develop team members to their full potential
- Training and managing front desk, housekeeping, maintenance and F&B for a high level of service, productivity, and cost controls, and to help, guide and assist all departments
- Ensuring staff is properly trained and have the tools, equipment and resources needed to effectively carry out their job
- Promoting teamwork and quality service through daily communication and weekly staff meetings for hotel synergy to ensure a unique, memorable stay for our guests
- Managing payroll expenses and validate for accuracy; ensuring there is no overtime issues or labor costs overruns by monitoring hours to be worked to meet budgeted numbers, and control all areas of expenses and payroll
- Ensuring proper Preventative Maintenance is conducted for guestrooms, pool and public areas with proper logs
- Overseeing Food and Beverage Department by ensuring proper inventory and high quality standards are met
Candidate Info
years in workforce
month at this job
Business
F&b Manager of St. James Gate
- Responsible for the development of Servonomics training program and hiring a staff of over 60 people to start the operation of a new restaurant.
- Assisted with development of a budget plan to operate a restaurant expected to generate over 3.5 million gross sales a year.
- Developed front of house operations policies & procedures.
Candidate Info
years in workforce
years at this job
Business Administration
Management Information Systems
Hotel And Restaurant Management
Operating F&b Manager
Determine goods and services to be sold, and set prices and credit terms, based on forecasts of customer demand.
- Establish and implement departmental policies, goals, objectives, and procedures, conferring with board members, organization officials, and staff members as necessary.
- Plan and direct activities such as sales promotions, coordinating with other department heads as required.
- Monitor businesses and agencies to ensure that they efficiently and effectively provide needed services while staying within budgetary limits.
- Manage the movement of goods into and out of production facilities.
Candidate Info
years in workforce
months at this job
Assistant F&b Manager
Responsible for assisting the F&B Manager in all Food and Beverage outlets at the base camp of Spruce Peak.
- Responsible for maintaining positive relationships with neighboring hotels in order to ensure guest satisfaction.
- Handled any complaints or concerns and ensuring the happiness of both the clientele as well as the staff.
- Responsible for coaching supervisors and staff to work in a team-based environment.
- Creating systems that proactively reach out to guests for future events/occasions.
- Organized and assisted in all conference, catering or marketing events.
- In charge of the hiring, training and development of all FOH staff.
- Organized staff orientation, creating schedules, overseeing that all company policies are followed and adhered to.
Candidate Info
years in workforce
years at this job
HK Manager & F&b Manager
Work with 28 employees responsible for more making schedules, scheduling meetings, ordering all hotel pars.
- Support sales team insuring all new accounts and upgrading service where ready and available in guest rooms.
- Quickly and effectively solve customer challenges.
- Maintain quality control/satisfaction records, constantly seeking new ways to improve customer service.
Candidate Info
years in workforce
years at this job
Hotel & Catering
Certificate
Certificate
F&b Manager-duty Manager
Monitor work of employees to ensure that established policies and procedures are being followed.
- Counsel, guide and instruct assigned personnel in the proper performance of their duties.
- Interview potential employees.
- Manage the day-to-day operation of the outlet in accordance with established policies and procedures.
- Establish and administer training programs within the outlet, including new employee orientation.
- Direct the development and administration of controls for all phases of the outlet in an economical and profitable manner while maintaining established standards.
- Coordinate the maintenance and development methods for high quality preparation of food and drink
- Maintain an efficient program of scheduling to ensure a high standard of service with the use of minimum man-hours.
- Maintain and instruct assigned personnel as to safety policies and procedures and follows up to ensure hazards are eliminated.
- Act immediately on all customer complaints to ensure that corrections are made when possible.
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