Managed set up, preparation and execution of functions in over 2,000 square feet of banquet space by overseeing Housekeeping Housemen. Directed staffing, purchasing and training on proper food preparation, proper and legal kitchen safety techniques and health standards. Supervised 50 employees in a Time Square hotel providing 460 guest rooms. Exceeded all Leisure Sports and health department standards for cleanliness, food preparation and storage. Maintained expenses in line to budget through a developed purchasing programs and establishing lean cost controls. Ensured quality, accuracy, and timely delivery of food and beverage orders. Hired/Trained new employees, Maintained food and beverage inventory records, Prepared food to order as stand attendant, Distributed alcoholic beverages. Charged with inventory management and COS weekly and monthly Operation and completion of food and beverage for tournaments. Earned the Restructured F&B operations and increased profits by 25%. Re-established restaurant and room service to Four Diamond rating by AAA. Department. Achieved 1st Green rating, 94%, on Marriott QA at this hotel. Prepared weekly F&B financial reports, reconciled P&L performance monthly, and developed monthly and annual budgets. Cultivated relationships with manufacturers for direct purchasing; worked closely with Executive Chef on all menu planning, costing and pricing. Surpassed budgeted 2013 F&B Revenues by 14.5% and lowered Front of House payroll expense by 4.5%. Aided the Food & Beverage Director in the development of new menu items and drinks. Handled menu planning and pricing to ensure meals adhered to strict budget. Recruited by Lifetime to open and oversee all food and beverage outlets in this newly developed 70 million dollar resort facility. Presided over an operation which produced high-quality food, and met all resident nutritional requirements. Developed new menu items, concepts, and new concession areas to enhance sales. Organized and maintained Wine Spectator: Award of Excellence wine list and bar program. Managed 30 employees Implemented cost control measures that resulted in #1 ratings in competition with all other locations. Completed monthly inventory, cost analysis, ordered supplies and materials for daily operations to maximize financial and service results. Implemented training programs for wait staff training on Point of Sale Systems. Restructured beverage inventory and wine list. Selected to test new Accounting procedure for Marriott. Handled purchasing and procurement responsibilities for the Beverage Department. Assured staff is up to par with company standards and certifications as well as health Supervised daily work activities in high volume restaurants, room service and casual dining. Developed new strategies and implemented them to increase beverage sales and profit. Monitored overall performance to ensure adherence to service standards, sanitation standards and productivity standards that ensures exceptional guest satisfaction. Directed all F&B operations on property, including Torrey Pines Golf Course concessions. Restructured entire Food and Beverage operation Redevelopment of all menu and product lines Consulting General Manager for Pazzaluna Trattoria. Managed 14 Stewards in a high volume food and beverage outlet as an Asst. Monitored monthly profit and loss statements in order to control food cost, labor costs and operational expenses for all departments. Assisted in all aspects of the Food and Beverage department, primary responsibilities were in the banquet and conference service areas. Recruited and trained banquet management and FOH team, improving guest service. Increased staff performance and employee engagement through improving training and accountability. In fine-dining establishments the manager … Nominated for Restaurant Association of Maryland Award for best beverage program in state. Trained and directed beverage staff in the efficient operations of beverage functions and the provision of quality guest service. Created all operating procedures & staff training manuals. Assisted with the planning and executing of all private VIP events. Assisted The General Manger of Operations in the overall management of Food and Beverage Operations. Here is a simple table of the top 10 skills and qualifications as listed by employers in Food and Beverage Manager job postings since January of 2018, followed by the top 10 skills and qualifications most commonly listed by people who held the title of Food and Beverage Manager … Planned, developed and managed all aspects of beverage programs in Washington, Oregon and Kansas. Managed the cafeteria and buffet services for Marriott inside the United States Postal Service training center. Promoted to Open new food & beverage program for this brand new Embassy Suites Resort. Developed the annual budget for all Food & Beverage areas and advertising and marketing for all F&B outlets. Reported to the Managing Most Food and Beverage positions have basic requirements and usually are very much alike. For example, 10.3% of Food And Beverage Manager resumes contained Procedures as a skill. Planned and directed daily food and beverage operations and implemented cost-reduction strategies at this upscale golfing facility. Organized & standardized all purchasing and inventory procedures for all food service operations. Attended to guest needs in the bar, dining, banquet, and in-room dining areas. Assembled weekly schedule for outside service staff. Managed daily operations in 3 retail restaurant operations as well as banquet facilities capable of serving 1700 guests. Ensured all corporate human resources policies and employment practices are followed by FOH and BOH staff. Improved guest experience through introduction and marketing of multiple dining promotions and specialized offerings. Coordinated several outlets including in-room dining, resaurant, pool and bar service daily operatons. Maintained inventory control, improved product quality and reduced cost. Reported to General Manager generating $750,000 in food & beverage sales with a limited membership (150). Planned & managed high volume events and banquets. Participated in total hotel management as a member of the hotel Executive Committee. Supplied and coordinated all beverage/bar services with casino for special events. Opened and created high volume, top producing Banquet Department from its inception. Created new food trends, menu items to increase venue attendance and customer satisfaction by 25%. Coordinated with regional environmental management to develop and promote sustainable cuisine, composting and energy efficient production practices at Zion Lodge. 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