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Assistant director of food and beverage skills for your resume and career

Updated January 8, 2025
3 min read
Below we've compiled a list of the most critical assistant director of food and beverage skills. We ranked the top skills for assistant directors of food and beverage based on the percentage of resumes they appeared on. For example, 14.1% of assistant director of food and beverage resumes contained wine as a skill. Continue reading to find out what skills an assistant director of food and beverage needs to be successful in the workplace.

15 assistant director of food and beverage skills for your resume and career

1. Wine

Here's how assistant directors of food and beverage use wine:
  • Received Meritorious Award for Wine List from the Club Managers Association of American, 2016.
  • Received Wine Spectator Award of Excellence for 4 consecutive years for the restaurant operations.

2. Room Service

Here's how assistant directors of food and beverage use room service:
  • Worked in many different areas of food and beverage ranging from Room Service to Banquets.
  • Implemented new room service style patient meal delivery system which utilized cook/chill technology.

3. Guest Service

Here's how assistant directors of food and beverage use guest service:
  • Coordinated food and beverage operations with other hotel departments to ensure efficient guest service.
  • Interviewed and trained new members of our team with an emphasis on the highest standards of guest services possible.

4. In-Room

Here's how assistant directors of food and beverage use in-room:
  • Increased online & internal Hilton In-Room Dining and Breakfast service scores by 13%.
  • Partner with the Executive Chef to create exciting and innovative menus for both the Terrace Restaurant and 24 hour in-room dinning.

5. BARS

Here's how assistant directors of food and beverage use bars:
  • Trained bartenders on proper set up and breakdown of bars.
  • Manage the entire hotel alchoholic beverage purchases, vendor relations and beverage programs at the hotel outlets and banquets bars.

6. Culinary

Here's how assistant directors of food and beverage use culinary:
  • Report directly to the Regional Director of Culinary & Food and Beverage Operations.
  • Cross-utilized products with culinary uses across all the Guest Buffets, E.D.R.

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7. Beverage Outlets

Here's how assistant directors of food and beverage use beverage outlets:
  • Managed 6 food & beverage outlets, including a 4-Diamond restaurant and more than 21,000 square feet of banquet space.
  • Plan and implement menus for all restaurant/beverage outlets and convention/social catering for 9,000 square foot banquet facility.

8. Beverage Management

Here's how assistant directors of food and beverage use beverage management:
  • Manage, train and mentor associates and Food & Beverage management team.
  • Map and Implement the Food and Beverage Management Syllabus for Hospitality Interns.

9. Reservations

Here's how assistant directors of food and beverage use reservations:
  • Administered operations including cash transactions, reservations, bar keeping and stock control
  • Scheduled facility reservations and negotiated logistics for banquets and receptions.

10. Beverage Operations

Here's how assistant directors of food and beverage use beverage operations:
  • Managed Food and Beverage operations for 305 room luxury 5 diamond resort with budgeted revenues of $55 million per year.
  • Managed all aspects of $12 million food and beverage operations for the 251-room, AAA Four Diamond awarded hotel.

11. Payroll

Payroll is the sum of all the compensation that an organization has to pay to employees at a specified time. Payroll is managed by the finance or HR department while small business owners may handle it themselves. Payroll isn't fixed as it varies every month due to sick leaves, overtime, etc.

Here's how assistant directors of food and beverage use payroll:
  • Supervised daily duties of kitchen staff and student assistants, prepared weekly work schedules, and processed payroll.
  • Scheduled staff based on business demands, monitored time clock and edited payroll for accuracy.

12. Exceptional Guest

Here's how assistant directors of food and beverage use exceptional guest:
  • Engage dynamic teams utilizing a balance of empathy and coaching during peak operating hours to deliver exceptional guest care.
  • Preside over BEO meetings and work closely with the chef and banquet staff to assure an exceptional guest experience.

13. Direct Reports

Here's how assistant directors of food and beverage use direct reports:
  • Execute day-to-day operations with 34 direct reports and +400 Team Members.
  • Manage direct reports responsible for customer and client satisfaction and responsible for corporate revenue management and budget adherence.

14. Fine Dining

Here's how assistant directors of food and beverage use fine dining:
  • Increased average check in fine dining restaurant from $37 to $51, by menu re-engineering and promotional activities.
  • Create and provide outstanding fine dining and service for our guests.

15. POS

POS is an abbreviation of "Point of Sale" which is the time and place where a customer completes a transaction. It can either be a physical shop that consists of POS terminals or a virtual shop. A POS system helps simplify the retail functions and track important sales data.

Here's how assistant directors of food and beverage use pos:
  • Implemented and coordinated the POS System changeover from Infogenesis to Micros Systems.
  • Develop relationships with VIP guests and Pink Card members Programming of Infogenesis POS's.
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List of assistant director of food and beverage skills to add to your resume

Assistant director of food and beverage skills

The most important skills for an assistant director of food and beverage resume and required skills for an assistant director of food and beverage to have include:

  • Wine
  • Room Service
  • Guest Service
  • In-Room
  • BARS
  • Culinary
  • Beverage Outlets
  • Beverage Management
  • Reservations
  • Beverage Operations
  • Payroll
  • Exceptional Guest
  • Direct Reports
  • Fine Dining
  • POS
  • Guest Rooms
  • Financial Performance
  • Restaurant Operations
  • Food Quality
  • Labor Costs
  • Square Feet
  • Kitchen Operations
  • Product Quality
  • Menu Development
  • AAA
  • Micros
  • Food Preparation
  • Coffee Shop
  • Room Hotel
  • Beverage Cost
  • Front Desk
  • Hotel Operations
  • Customer Satisfaction
  • Human Resources
  • B Operations
  • Guest Relations
  • Training Programs
  • Food Cost
  • Menu Planning
  • Staff Training
  • Marriott
  • Meeting Rooms
  • Caf
  • Inventory Control
  • Buffets
  • Training Manuals
  • BEO
  • Audio Visual

Updated January 8, 2025

Zippia Research Team
Zippia Team

Editorial Staff

The Zippia Research Team has spent countless hours reviewing resumes, job postings, and government data to determine what goes into getting a job in each phase of life. Professional writers and data scientists comprise the Zippia Research Team.

Updated January 8, 2025

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