Top Director Of Food And Beverage Skills

Below we've compiled a list of the most important skills for a Director Of Food And Beverage. We ranked the top skills based on the percentage of Director Of Food And Beverage resumes they appeared on. For example, 14.6% of Director Of Food And Beverage resumes contained Menu Development as a skill. Let's find out what skills a Director Of Food And Beverage actually needs in order to be successful in the workplace.

The six most common skills found on Director Of Food And Beverage resumes in 2020. Read below to see the full list.

2. Banquet Facility

high Demand
Here's how Banquet Facility is used in Director Of Food And Beverage jobs:
  • Developed food, wine and cocktail menus for Nines American Bistro, Aftermath Bar & Grill and banquet facility.
  • Lead the Management team operating six restaurants, three bars, casino beverage service and a banquet facility.
  • Supplied leadership and oversight to team of 47, 4 managers & banquet facility - 4.5M budget.
  • Created the catering agreement used when booking the banquet facility and any golf outings.
  • Designed and opened new 15,000 square ft banquet facility and steakhouse & bar restaurant.
  • Manage all food and beverage departments for golf club restaurant and banquet facility.
  • Assumed every role within the bar, restaurant and banquet facility as needed.
  • Assisted catering and sales with booking several events for our banquet facility.
  • Spearheaded new banquet facility, increasing banquet sales by 60%.
  • Create menus and pricing for bar, restaurant and banquet facility.
  • Led operations of $1950, 000/yr restaurant and banquet facility.
  • Designed new food service kitchen and Banquet Facility.
  • Directed multi-outlet golf resort including banquet facility.
  • Direct all aspects of front and back of the house operations of a multi outlet/banquet facility.
  • Point Pleasant Beach, NJ Overall Direction of 4 Restaurants, 3 Bars, Banquet Facility
  • Directed beverage operations for high-volume, 250 seat restaurant, bar and banquet facility.
  • Managed a $5.5 million banquet facility and caf , fine dining restaurant, lounges, and room service.

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3. Restaurant Operations

high Demand
Here's how Restaurant Operations is used in Director Of Food And Beverage jobs:
  • Direct responsibility for the overall restaurant operations and coordination with the Hotel General Manager, Sales Banquet Manager and Executive Chef.
  • Established processes to integrate culinary, banquets and restaurant operations resulting in improved financial and operational efficiency.
  • Managed all food and beverage operations including private events, social and restaurant operations.
  • Developed and implemented menus for concession, catering and restaurant operations.
  • Raised standards for all restaurant operations including, service level, food quality, profitability, and company structure.
  • Hired and trained all staff alongside the executive chef, leading a team of 18 to begin restaurant operations.
  • Supervised all aspects of F&B, including Culinary, Beverage, Banquets, and Restaurant Operations.
  • Have developed a new staff and trained them to perform all aspects of banquet and restaurant operations.
  • Managed the restaurant operations in the absence of the F&B Director Assistant Pro Shop Manager.
  • Complete P & L reporting responsibility covering four separate restaurant operations on this 6,000 student campus.
  • Started as a line cook and was eventually promoted to manage all banquet and restaurant operations.
  • Hired as the Director of Restaurants, overseeing all aspects of restaurant operations.
  • Managed and coordinated all aspects of banquet, bar, and restaurant operations.
  • Trained beverage, kitchen and service staff for 'themed' restaurant operations.
  • Manage front/back house restaurant operations for this high volume restaurant.
  • Oversee daily restaurant operations Manage hotel-wide wine lists.

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4. Beverage Outlets

high Demand
Here's how Beverage Outlets is used in Director Of Food And Beverage jobs:
  • Report directly to president of Viking Range Corporation regarding Viking Hospitality Group food and beverage outlets.
  • Managed the day-to-day operations of food and beverage outlets maintaining quality and profitability standards.
  • Directed overall strategy and day-to-day operations for all food and beverage outlets.
  • Steered operational and financial success of the club's food and beverage outlets that included restaurants, catering and private events.
  • Manage multiple food and beverage outlets including restaurant, lounge, banquets, on course services, and 4 concession locations.
  • Recruited by Lifetime to open and oversee all food and beverage outlets in this newly developed 70 million dollar resort facility.
  • Design, plan, and open new food and beverage outlets, inclusive of a 3-meal, 225-seat restaurant and kitchen.
  • Hired, trained and supervised 30-40 people in the Catering Department, Food and Beverage outlets, Bar and Banquet Department.
  • Focused on the success of the company's four food and beverage outlets/kitchens and Banquets/Catering service set up and execution.
  • Managed the complete operations of all food and beverage outlets of the hotel including Banquet, Lounge, and Restaurant.
  • Developed menus, pricing, recipes, policies, procedures, inventory systems and financial reporting for all beverage outlets.
  • Doubled banquet Space, choose and costed all new OS&E for all food and beverage outlets including banquets.
  • Developed recipes, planned menus and promotions for all food and beverage outlets including all meetings and banquet catering.
  • Establish proper policies and procedures, and internal controls over the operations of all Food & Beverage outlets.
  • Required to forecast all revenues and labor expenses for all food and beverage outlets on a weekly basis.
  • Direct operations for all Food and Beverage outlets one of Dallas's most exclusive private membership clubs.
  • Oversee all aspects for four food and beverage outlets, three on property and one off site.
  • Targeted and resolved complex financial issues within purchasing and food and beverage outlets recovering $40K.
  • Direct and oversee multiple food and beverage outlets with an annual revenue of $7 million.
  • Directed five food and beverage outlets with 125 employees including the Executive Chef and Culinary staff.

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5. Food Cost

high Demand
Here's how Food Cost is used in Director Of Food And Beverage jobs:
  • Maintain a computerized inventory of all daily incoming food beverage paper and janitorial items to properly evaluate food cost.
  • Managed vendor relationships and negotiated food costs.
  • Cut food cost by 12% by out sourcing produce and bakery needs and managing a tight but efficient ordering system.
  • Established strict cost controls that reduced waste and improved margins generating a food cost reduction from 38% to 30.5%.
  • Managed high volume kitchen of 12 staff members and kept food costs to 25% and labor costs to 16%.
  • Reduced food costs 10% in first 3 months, and implemented a new cost structure system for food / beverages.
  • Worked with Executive Chef, Director of Catering on all new catering menus to ensure food cost percentages were in line.
  • Decreased food costs by 2% through strong negotiations and relationships with local vendors driving best price for high quality products.
  • Developed a system tracking process for the F&B department that includes food costs, labor costs and liquor costs.
  • Managed labor and expenses, budgets, forecasting, inventories, controlling food costs, beverage costs and staffing levels.
  • Reduced food cost by ten 10% during the first year, improved department's productivity to meet budgeted goals.
  • Revitalized all F&B outlets with new menus, standards, plating guides, presentation and food cost initiatives.
  • Develop daily menu planning with portioning and nutritional values, as well as food costs for the anticipated 200 guests.
  • Facilitated at corporate meetings to review, analyze and implement new core purchasing programs in order to reduce food costs.
  • Revised previous purveyors and menu mix to result in an 11% decline in food cost, within one quarter.
  • Implemented loss prevention system therefore resulting in and maintaining food costs at 33% and beverage/bar costs of 22%.
  • Maintained and exceeded food cost budgets of 25% and beverage cost budgets of 21% on an annual basis.
  • Created and implemented a full restaurant, bar, event and catering menus: including recipes and food cost margins.
  • Contributed to revenue increase by maintaining food cost by 2% and beverage cost by 6% to budget.
  • Attained food cost reduction of 23 points and labor cost reduction of 43 points in a six month period.

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6. Beverage Operations

high Demand
Here's how Beverage Operations is used in Director Of Food And Beverage jobs:
  • Coordinated food and beverage operations and product quality management for hotel property dining, including banquet and convention services.
  • Planned and directed daily food and beverage operations and implemented cost-reduction strategies at this upscale golfing facility.
  • Manage the daily Beverage operations for a premier Northern Nevada Resort and Casino* Monthly Beverage Inventory.
  • Delivered effective execution of extended task force assignment transforming food and beverage operations at historic resort.
  • Managed daily food and beverage operations while coordinating with management staff at each individual venue.
  • Project Manager for construction completion of hotel food and beverage operations and residential condominiums.
  • Managed transitional procedures to an outside company with leased food and beverage operations.
  • Managed Food and Beverage operations for this small boutique hotel opened seasonally.
  • Direct accountability for all facets of food and beverage operations.
  • Managed overall food & beverage operations and revenue management.
  • Hired to revitalize existing Food and Beverage Operations.
  • Complete responsibility for Food and Beverage Operations.
  • Directed the supervision of 6 separate food and beverage operations with a staff of 6 direct reports and approximately 120 employees.
  • Promoted in 10 months to Senior Director of Food & Beverage responsible for all food and beverage operations for 3 clubs.
  • Catalyzed the success of food and beverage operations within Four-Diamond hotel with 421 rooms and 18,000 square feet of meeting space.
  • Improved day to day operations of the Food & Beverage operations, to include complimentary breakfast and manager's reception challenges.
  • Stonewall Golf ClubHead of Department for Food and Beverage operations of an upscale daily fee club with golf membership of 400.
  • Lead all aspects of daily food and beverage operations to ensure a high level of quality, cleanliness and efficiency.
  • Oversee all food and beverage operations, including two kitchens, two restaurants, banquet operations and two snack bars.
  • Improved processes to increase revenue through guest satisfaction and concept development, as key manager of food and beverage operations.

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7. Beverage Department

high Demand
Here's how Beverage Department is used in Director Of Food And Beverage jobs:
  • Consolidated three independently operated food and beverage departments, placing all operations under one corporate food and beverage umbrella.
  • Direct involvement and responsibility for creating and implementing budget and marketing initiatives for the food and beverage department.
  • Assigned and delegated responsibility and authority for the operation of the various food and beverage departments.
  • Calculated expense reports for food and beverage department including purchasing and revenue tracking.
  • Selected to develop the food and beverage department specializing in Mediterranean cuisine.
  • Managed bar operations and held accountability for entire beverage department and inventory.
  • Handled purchasing and procurement responsibilities for the Beverage Department.
  • Operated food and beverage department, within budgetary guidelines.
  • Directed day-to-day operations throughout Food and Beverage Department.
  • Provided weekly inventory of the entire beverage department.
  • Prepare monthly Food and Beverage department operations reports.
  • Implemented infrastructure of food and beverage department.
  • Restructured Food and Beverage Department.
  • Controlled all aspects of the food and beverage department including menu development for golf outings and private events for golf members.
  • Direct and coordinate activities of the food and beverage departments, maintaining established operational standards and maximizing profits for the hotel.
  • Planned and directed administration and planning functions of the food & beverage department to meet the daily needs of the operation.
  • Established food & beverage department from inception for 2 golf clubs, off site catering, and child day care meals.
  • Directed and directly managed the entirety of the food and beverage department including but not limiting 7 day a week Bar/restaurant.
  • Branded and developed restaurant and bar as well as developed inventory, menus, and training for food and beverage department.
  • Increased revenue with the St. Barnabas Charters Grocery Store (also under the direction of the Food & Beverage Department).

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8. Guest Satisfaction

high Demand
Here's how Guest Satisfaction is used in Director Of Food And Beverage jobs:
  • Evaluate facility practices and establish quality control initiatives focusing on proper techniques, servicing and protocol to ensure complete guest satisfaction.
  • Initiated menu improvements instrumental in maximizing departmental profit, productivity, and guest satisfaction in a downturn market.
  • Created and implemented a focus program directed toward improving guest satisfaction scores throughout the company managed portfolio.
  • Implemented property wide reservation system and cross-training program for optimal server efficiency while ensuring Guest satisfaction.
  • Supervised in the development and implementation of guest satisfaction while incorporating quality control.
  • Directed temporary operations open during major renovation and increased guest satisfaction ratings.
  • Standardized banquet service to ensure consistency and guest satisfaction.
  • Increased overall guest satisfaction and employee engagement.
  • Reduced staff turnover and increased guest satisfaction.
  • Supervised guest satisfaction monthly survey analysis.
  • Worked with owner and chef to create wine and food pairing that resulted in increased guest satisfaction and Wine spectator awards.
  • Increased revenue by $1,500 a month as well as guest satisfaction by 5% within 90 days of employment.
  • Created a fresh approach to service and re-trained the staff to achieve a significant overall increase in guest satisfaction scores.
  • Implement new policy and procedures so to maximize production from restaurant and banquet staff, to assure ultimate guest satisfaction.
  • Improved guest satisfaction scores by 24% by creating a culture of service through interaction, recognition and empowerment.
  • Achieved and surpassed budgeted revenues and profits for year 2004 and 2005 and score of 94% guest satisfaction.
  • Increased (GSS) guest satisfaction survey scores by ongoing training of employees, developing guests relations and recognition.
  • Ensured consistent adherence of standards and procedures in the dining room, room service and bar for guest satisfaction.
  • Coordinate activities of persons preparing food and beverages to assure profitable food service with high levels of guest satisfaction.
  • Consulted with the Executive Chef and the Director of Catering daily to ensure the highest level of guest satisfaction.

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9. Customer Service

high Demand
Here's how Customer Service is used in Director Of Food And Beverage jobs:
  • Reorganized evening restaurant operation and room service department resulting in higher quality customer service and lower food and beverage delivery time.
  • Created a managerial incentive program through proactive vendor negotiation and improved marketing strategies, customer service and menu variety.
  • Key responsibilities: menu development, staffing, purchasing, budget review/generating, training/coaching, customer service initiatives.
  • Directed these operations maximizing their sales and net profits while motivating employees, maintaining customer service integrity.
  • Develop rapport with guests and regular customers by providing excellent customer service for a memorable dining experience.
  • Assisted Hotel General Manager with supervision and customer service training of front desk, housekeeping and maintenance personnel
  • Provide outstanding customer service, ensure customer satisfaction and analyze guest concerns and recommend corrective actions.
  • Expanded service offerings, introduced operating/quality standards, and provided consistently superior customer service.
  • Promoted excellent customer service and quality staffing through extensive front line management skills training.
  • Improved customer service and satisfaction by strengthening consistency in every aspect of the restaurant.
  • Conduct weekly food and beverage management meetings emphasizing team effort and exceptional customer service.
  • Provided exceptional customer service * Provided staff supervision, support and created scheduling.
  • Negotiated with vendors, controlled inventories, and ensured exceptional customer service.
  • Provided excellent customer service by being readily available/approachable for all guests.
  • Implemented and Evaluated Customer Services Programs to increase Sales and Productivity.
  • Conducted monthly in-services to improve customer service and guess satisfaction.
  • Enhanced customer service by developing four-diamond service culture/successful deli/coffee shop.
  • Established policies and procedure guidelines to insure customer service.
  • Preserved excellent levels of internal and external customer service.
  • Provided superior customer service and controls.

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10. Room Service

high Demand
Here's how Room Service is used in Director Of Food And Beverage jobs:
  • Developed room division maintenance punch list and room service delivery tracking and dish retrieval system in collaboration with Housekeeping Manager.
  • Reduced cost and increased consistency with Room Service amenity program.
  • Maximize room service department profitability.
  • Manage day-to-day operation for breakfast, lunch, dinner, Sunday brunch, room service, lounge, banquets and valet.
  • Focused on teamwork, training and educating staff in dining room, banquets, room service, lounge and concession area.
  • Directed all aspects of conference dining, coffee breaks, room service, mini bars, two lounges, and catering.
  • Lead operations and strategic direction for 3 restaurants, 33,000 square feet of banquet space and room service in two buildings.
  • Enhanced customer experience by creating new food and beverage menus for restaurant, catering, lounge, and room service.
  • Included: 5 full-service restaurants, 9 full-service bars, concert venue, room service and 7 quick-serve food outlets.
  • Coordinate with Sales Department in the establishment of Banquet and Room Service for 2008 opening of Resort & Hotel.
  • Direct all aspects of day to day operations, including breakfast, lunch, dinner, and room service.
  • Completed monthly, quarterly, and yearly forecasting for restaurant, bar, room service, and banquet departments.
  • Established policies and procedures for banquets, breakfast, lunch, dinner, bar, and room service.
  • Charged with turnaround of hotel facility; oversaw 2 restaurants, bars, room service, 6,000 sq.
  • Managed 85+ employees throughout various departments such as restaurant, bar, lounge, banquet and room service.
  • Full service restaurant, lounge, room service and banquets with revenues totaling 1.5 million in yearly revenues.
  • Managed all food and beverage related functions including daily meal periods, room service, and banquet functions.
  • Round bar and Sushi bar included but not limited to the Kitchen/Culinary team, Restaurants, Room Service.
  • Managed room service, kitchen, and catering sales operations for 220-seat Elephant & Castle Pub and Restaurant.
  • Develop all procedures for dining room, kitchen, bar, room service and banquet functions, including.

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11. Food Preparation

high Demand
Here's how Food Preparation is used in Director Of Food And Beverage jobs:
  • Supervised and participated in the daily operation of kitchen and food preparation.
  • Conferred with food preparation and other personnel to plan menus and related activities including dining room, bar and banquet operations.
  • Oversee all food preparation, ensuring a consistent high-quality product presented in accordance with standard recipe and plate presentations.
  • Monitored compliance with health and fire regulations regarding food preparation and serving, as well as building maintenance.
  • Directed a staff of up to twenty (20) employees responsible for food preparation and service delivery.
  • Led and supervised a staff of over 55 employees in food preparation, plating, and customer service.
  • Spearheaded all phases of food preparation and decor presentation in banquet halls, restaurants, and bars.
  • Enforce standard conditions as required by the Health Department in food preparation and food service areas.
  • Trained employees in customer service & food preparation procedures in line with high-end establishment standards.
  • Exceeded all Leisure Sports and health department standards for cleanliness, food preparation and storage.
  • Supervised routine food preparation and insured that safe food handling procedures were being used.
  • Monitored food preparation methods, portion sizes and garnishing and presentation of food.
  • Assisted with food preparation, plating, and service as needed.
  • Managed food preparation, packaging, ordering, and menu creation.
  • Trained staff in sanitation, presentation, and food preparation/handling.
  • Managed food preparation and display.
  • Supervised all food preparation to ensure recipies were followed.

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12. Labor Costs

high Demand
Here's how Labor Costs is used in Director Of Food And Beverage jobs:
  • Managed overall profitability of food and beverage operations by increasing sales, and controlling operational and labor costs.
  • Achieved superior customer satisfaction while maintaining budgeted food and labor costs.
  • Reduced labor costs while increasing revenue without sacrificing guest satisfaction.
  • Minimized labor costs by maintaining operations with limited employees.
  • Document and monitor Personnel/payroll transactions managing labor costs.
  • Implement and manage effective control measures to achieve appropriate food, beverage and labor costs among all sub-departments Executive Committee Member.
  • Increased sales/decreased labor costs by developing layouts that are more associate friendly and allow improved productivity in Mad46 roof top lounge.
  • Prepared financial reports containing event costs, cost projections, food and labor costs while adhering strictly to targeted financial objectives.
  • Reduced labor costs by 12% across 6 months by optimizing the P&L statement, delineating specific unit costs.
  • Achieved YTD budgeted revenues, controlling expenses and labor costs while maximizing profitability within all areas of food and beverage.
  • Involved with all aspects of staff management, guest interactions, office administration, vendor communications, and labor costs.
  • Created and developed an improved process for tracking and maintaining budgeted food, beverage and labor costs in the department.
  • Cut food and labor costs by 17% and increased profits in both bar and restaurant over 18 months.
  • Cut food and labor costs by while increasing sales, food/service quality and team members and guests' satisfaction.
  • Achieved high Customer Satisfaction scores while exceeding owner expectations by reducing food and labor costs by 5%.
  • Redesigned dining program to maximize efficiency of staffing levels which led to a 75K reduction in labor costs.
  • Manage day to day administrative responsibilities including staff scheduling, labor costs, food ordering computer program updates.
  • Maintained labor costs in line with hotel occupancy rates by implementing short-term employment contracts during peak season.
  • Created new inventory procedures, streamlined menu, liquor and labor costs to insure efficiency and profitability.
  • Implemented many new marketing strategies as well as procedures for improving Food, Beverage and Labor Costs.

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13. Room Hotel

high Demand
Here's how Room Hotel is used in Director Of Food And Beverage jobs:
  • Manage all Kitchen, Dining Room, Lounge, and Banquet Operations for this newly renovated 200-room Hotel and Conference Center.
  • Supervised and directed the Food and Beverage department of a 256 room hotel and convention center located in downtown Miami.
  • Assigned as change manager to streamline and recover operations and productivity and raise caliber of this 475 room hotel.
  • Oversee all food and beverage for a 325-room hotel with 32,000 square feet of meeting space.
  • Planned and directed all food and beverage operations for this four hundred room hotel.
  • Oversee all aspect of front of the house operations of a 379 room hotel.
  • Drive food and beverage sales for 235-room hotel with 19,500 sq.
  • Managed Food and Beverage operations of a 500-room hotel.
  • Oversee all beverage outlets at the 450 room hotel.
  • Created in room dining program for 200+ room hotel.
  • Perform all duties associated with management of the restaurant, bar, and banquet facilities in a large 111 room hotel.
  • Managed all Food and Beverage operations for 150 room hotel including restaurant, bar, room service and banquet facilities.
  • Execute daily food and beverage operations for a unionized 757 room hotel with 58,000 square feet of meeting space.
  • Oversee and successfully manage the entire Food & Beverage Department for a 175 room hotel with over 24,000 sq.
  • Managed Franchise property consisting of 350 room hotel and 35,000 square feet in meeting room space.
  • Opened 313 room hotel with annual food and beverage budget of 2.8 million.
  • Directed entire Food and Beverage department for an upscale art deco 200-room hotel.
  • Direct and oversee overall Food & Beverage operations of 290 room hotel.
  • Directed addition of room service for 200 room hotel.
  • Managed food & beverage for 257 room hotel with 18,000 square feet of multi-functional meeting space.

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14. Special Events

high Demand
Here's how Special Events is used in Director Of Food And Beverage jobs:
  • Developed and conducted several member special events including member wine dinners that exceeded all expectations of those in attendance.
  • Established a lucrative catering and special events program through promotional efforts.
  • Supplied and coordinated all beverage/bar services with casino for special events.
  • Organized and conducted special events and exclusive tequila pairing dinners.
  • Planned special events and holiday room package food/beverage offerings.
  • Organized catering opportunities and special events to increase revenue.
  • Implemented special promotions and participated in special events.
  • Coordinated special events for Austin Convention Center
  • Coordinated promotions and special events.
  • Worked closely with Alumni association and University outreach on planning, menus, special events, wine dinners and theme parties.
  • Booked 30% more parties than in 2009 through use of brochures, promotions, special events and hands-on guest tours.
  • Develop and manage special events and wine dinners to drive retail sales, build brand awareness, and foster guest loyalty.
  • Manage restaurant inventory, quality control, labor, oversee special events planning, purchasing, and expand customer and company relations
  • Directed and coordinated the successful opening of new operations, outlet remodeling projects, and special events to promote sales.
  • Coordinated and implemented entertainment venues and special events that resulted in a revenue increase of 50% within 6 months.
  • Organize special events in the restaurant, including receptions, golf outings, baby and bridal showers and corporate luncheons.
  • Organized all special events in Ashley's and wine cellar including celebrity chef fund raising events and culinary destination events.
  • Contracted and implemented all special events; to include member events, golf tournaments, weddings, conferences and meetings.
  • Maximized food and beverage sales by identifying and targeting sales opportunities through marketing, including promotions and special events.
  • Conducted daily phone calls to businesses in the area to promote special events and meet with key decision makers.

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15. Square Feet

average Demand
Here's how Square Feet is used in Director Of Food And Beverage jobs:
  • Manage $10 Million in Food and Beverage operation with a 60% mix of catering business in 18,000 square feet.
  • Oversee daily operation in hotel banquet space (60,000 square feet), restaurants and bars, and in-room dining.
  • Assisted in the four new outlet concepts, 30,000 square feet of new banquet ballroom and meeting rooms.
  • Oversee day-to-day operations of the outlets, kitchen and 7,200 square feet of meeting and banquet space.
  • Oversee five outlets plus 15,000 square feet of meeting space and totaling $2 million in revenue.
  • Reorganize and oversee a full service conference facility with over 12,000 square feet of meeting space.
  • Optimized operations within the Department, supervising 11 managers and 19,000+ square feet of dining space.
  • Manage the hotel's catering facility consisting of 25,000 square feet of event space.
  • Completed renovation and addition of 1500+ square feet of meeting space in 2010.
  • Participated in merchandising efforts for 8,000 square feet of function space.
  • Oversee 240,000 square feet of meeting space.

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16. Beverage Orders

average Demand
Here's how Beverage Orders is used in Director Of Food And Beverage jobs:
  • Schedule all employees placed all food, and beverage orders.
  • Maintained food and beverage orders with many different purveyors.
  • Complete the weekly schedules and food/beverage orders, in compliance with the company's budget guidelines.
  • Created a tracking system and inventory for food and beverage orders and deliveries.
  • Supervised the delivery of food and beverage orders from various vendors.
  • Take beverage orders from serving staff or directly from patrons.

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17. Meeting Space

average Demand
Here's how Meeting Space is used in Director Of Food And Beverage jobs:
  • Communicate effectively with and assist Director of Sales in selling meeting space, menu planning for customers and designing banquet setup.
  • Managed a $12M food and beverage division for a 486 bed hotel and 50,000 sq ft. of meeting space.
  • Ensured proper cleanliness was maintained in all areas of the meeting spaces, lounge, restaurant and kitchen/breakfast room.
  • Worked through a renovation project of 439 guest rooms, meeting space, public space, bar and restaurants.
  • Maximized meeting space revenues through revision, implementation and aggressive selling of Corporate Meeting and SMERF packages.
  • Manage the set-up, break down and catering operations of the hotel meeting space.
  • Schedule meeting room functions and set-up meeting space for hotel group bookings.
  • Spearheaded efforts to renovate all meeting space within the hotel.

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18. Daily Operations

average Demand
Here's how Daily Operations is used in Director Of Food And Beverage jobs:
  • Supported Food and Beverage Managers and Supervisors in daily operations, training, and understanding of departmental key performance objectives.
  • Budgeted revenues, controlled costs & maximized profitability related to Echo Valley's daily operations.
  • Controlled and directed daily operations and budget to grow innovative business.
  • Assisted General Manager with daily operations in golf department.
  • Implemented systems to streamline ordering and daily operations.
  • Supervised daily operations and banquet events.
  • Managed and directed daily operations.
  • Directed daily operations of a Five Star, Five Diamond Food and Beverage Department consisting of 12 outlets and 600 employees.
  • Managed banquet staff for all areas of food service and oversaw all daily operations of the snack bar and special events.
  • Directed all daily operations of the largest discotheque and night club in Germany with up to 2,500 guests visiting each night.
  • Managed the daily operations of the F&B department including room service, banquet functions, and hotel dining facilities.
  • Assisted the General Manager with running the daily operations of the front desk, housekeeping, and the Engineering Department.
  • Assisted the General Manager with the hiring process, renovation process, and participated in all facets of daily operations.
  • Oversee daily operations of restaurant, lobby bar, room service, culinary, catering, guest bar and pool.
  • Direct and oversee the daily operations of all Food and Beverage Operations in accordance with established policies and procedures.
  • Managed daily operations in 3 retail restaurant operations as well as banquet facilities capable of serving 1700 guests.
  • Managed the daily operations of food and beverage budgets ranging from $900,000 to $1.4 million.
  • Executed daily operations of all food & beverage operations for this 300 room boutique resort casino.
  • Oversee daily operations of a 130 seat restaurant, room service, bar, and kitchen.
  • Supervised the daily operations of the hotel's restaurant and bar/nightclub operation(s).

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19. Service Standards

average Demand
Here's how Service Standards is used in Director Of Food And Beverage jobs:
  • Provide leadership and direction in the execution and measurement of guest service standards within beverage operations to ensure growth and profitability.
  • Executed and measured implementation of guest service standards within beverage operations to ensure continued growth and profitability.
  • Coordinated and oversaw the implementation of service standards that complied with corporate standards within the organization.
  • Enforced excellent guest service standards by collaborating with service team to satisfy temporary assignment needs.
  • Re-trained staff on updated service standards resulting in double-digit Guest Satisfaction survey increases.
  • Evaluated purchasing and service standards and developed improved systems for overall streamlined operations.
  • Established control procedures and service standards achieving record profits and Member satisfaction.
  • Execute staff development and implementation of guest service standards within department.
  • Designed Beverage, In-Room Dining programs reflecting Five-Star restaurant service standards.
  • Implemented solid operational service standards and job descriptions.
  • Developed contemporary banquet and convention service standards.
  • Created, developed and implemented all service standards, training programs and Food and Beverage policies and procedures for the Resort.
  • Moved throughout facility and common areas to visually monitor and took corrective action to ensure quality and service standards are met.
  • Maintain strong knowledge of service standards, food and beverage preparation techniques, and knowledge of health department rules and regulations.
  • Manage the delivery and measurement of guest service within department consistent with the company's core service standards and brand attributes.
  • Facilitate proper training and follow-up to ensure that service standards are met or exceeded during all phases of guest interaction.
  • Lead and manage the day to day operations of the Food & Beverage Division ensuring all service standards are followed.
  • Supervised the drafting of menus, staffing, budgets, service standards, and tabletop food presentations for the restaurant.
  • Observe methods of service to ensure employees perform according to the company's high quality service standards and encourage training.
  • Enforced brand standards and developed additional service standards to ensure excellent guest satisfaction with restaurant, bar and banquet associates.

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20. Cost Control

average Demand
Here's how Cost Control is used in Director Of Food And Beverage jobs:
  • Managed complex departmental budget for staffing and operations including forecasting, cost control, procurement and reporting.
  • Participated in all administrative duties including budgeting, forecasting and cost controlling.
  • Cost control-menu design-labor control- creation of current banquet menu/restaurant menu.
  • Analyze information concerning hotel operation to maintain cost controls.
  • Created and implemented sound cost controls within budgetary guidelines.
  • Implemented cost control analysis and expense management practices.
  • Stabilized operational costs implementing cost controls and analysis.
  • Maintained efficient operations, appropriate cost controls.
  • Monitor internal cost control procedures.
  • Conduct inventory checks, analyze pricing for cost control, and purchase food, beverages, and all other relevant supplies.
  • Streamlined F&B operation, enhanced food and beverage profits Increased catering bookings, wedding segment and implemented cost controls.
  • Monitored and implemented food and beverage cost controls, produced labor and revenue forecasts, purchased beverage and all equipment inventories.
  • Displayed immediate results in increasing member satisfaction scores and cost controls resulting in closing a $250k deficit by $104k.
  • Perform labor analysis and cost control studies for the purpose of ensuring all departments are operating within monthly and yearly budgets.
  • Analyze daily operation results and compare to budgets to ensure cost control and revenue goals were being met or exceeded.
  • Increased annual gross sales by $2 Million and achieved cost controls with food and payroll under 30% each.
  • Work closely with F&B managers in maintaining brand compliance and cost controls without negatively impacting guest experience.
  • Oversee each department's operating budget and exceed expectations by managing expenses, cost controls, wages and productivity.
  • Applied expertise in staffing, inventory management, and cost control to reverse a $2.3 million annual loss.
  • Develop long term and short term financial operating plans, Cost control strategies in the F&B discipline.

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21. Beverage Revenue

average Demand
Here's how Beverage Revenue is used in Director Of Food And Beverage jobs:
  • Market and promote club to increase food and beverage revenue by $120K in 2006 and 2007 increase of $65K.
  • Develop budgets, forecasts and year over year analysis reports for all food and beverage revenue streams, expenses and labor.
  • Managed all aspects of food & beverage operations for country club exceeding $2M in annual food & beverage revenue.
  • Increased food and beverage revenues 20% by developing and building additional outlet as part of hotel renovation project.
  • Managed annual Food and Beverage revenues of $2.2M while increasing revenues by 3.5% year over year.
  • Tripled food and beverage revenue by adding two restaurants and expanding the banquet, meeting and catering facilities.
  • Manage the entire Food and Beverage operations, with annual Food and Beverage revenues of $3.1 million.
  • Develop and oversee 6-7 salaried managers, 120+ hourly* Annual food and beverage revenue 6 to 8 million.
  • Proved vital to expanding the company's food and beverage revenues by $50M over a four-year period.
  • Oversee over 69 million dollars in Food & Beverage Revenue, including 11 outlets and 225K in Convention Space
  • PRESENT: Responsible for the operation of $1.8 million dollars in food and beverage revenues for 2016.
  • Led food and beverage revenues well above one million dollars for the first time in over 8 years.
  • Increased overall food & beverage revenues by 12% and profitability by 3% year over year.
  • Increased annual Food & Beverage revenue by $2 million and profit margin by 7.7%.
  • Increased overall food and beverage revenue for all (three) hotels by more than 300-percent.
  • Increased total food and beverage revenues from $1.6 million to 2.4 million in two years.
  • Wine and spirit incentives throughout the year aided exceeding beverage revenue forecast by $120K.
  • Managed and designed unique programs to increases the club's food and beverage revenue.
  • Increased overall food and beverage revenues in 2013 by 2% over prior year.
  • Maintained and grew food and beverage revenue and increased profitability consistently by 5 %.

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22. Inventory Control

average Demand
Here's how Inventory Control is used in Director Of Food And Beverage jobs:
  • Managed financial accounting services, inventory control and related team player operations and maintained currency in industry training and certification.
  • Review and analyze financial results, reports, execute inventory control and calculation for monthly analysis and reconciliation, payroll.
  • Managed budgeting and forecasting, inventory controls, banquet planning/marketing, construction facilitation, staffing/training, and facility maintenance.
  • Developed intricate and specialized menus for private functions while still maintaining company standards and inventory controls.
  • Inventory control and ordering of alcohol; while maintaining relationships with company representatives.
  • Designed and implemented menus and proposals to include procurement and inventory control.
  • Developed automated menu costing, recipe costing and inventory control programs.
  • Co-managed inventory control processes for both restaurant and banquet services.
  • Reviewed and reorganized staffing levels and inventory control procedures.
  • Implemented inventory control system reducing loss and increasing profits.
  • Designed and implemented inventory control system for General Manager.
  • Establish Inventory Control system and monitor daily performance.
  • Executed inventory control and calculation for monthly analysis.
  • Developed and implemented tight purchasing and inventory controls.
  • Improved inventory control techniques to reduce extraneous spending.
  • Provided inventory control of consumable and expendable items.
  • Implemented effective labor and inventory control systems.
  • Improved vendor relations and inventory control.
  • Reduced costs by tightening inventory controls.
  • Developed inventory controls and operational procedures.

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23. B Operations

average Demand
Here's how B Operations is used in Director Of Food And Beverage jobs:
  • Restructured F&B operations for greater efficiency and profitability.
  • Planned, implemented, administered, and evaluated all services, facilities and operating systems for Hotel F & B operations.
  • Increased revenue 15% and profit 25% through strategic leadership of F&B operations across 20 hotels.
  • Charged with turning around the F&B operations to improve the dining experience as well as staff-to-member relations.
  • Directed overall F&B operations at a 550 room, full service, family hotel and tourist resort.
  • Designed and created F&B operations at two additional properties purchased through ownership in two other gaming jurisdictions.
  • Direct the day-to-day club operations, including restaurants, banquets, bars, snack shop, and beverage carts.
  • Directed F&B operations for 12 Union and non-Union hotels (corporate-owned, managed and franchised).
  • Executed all F&B operations with full P&L responsibility for a Four-Diamond property.
  • Directed all F&B operations in 272-room hotel with 21,000 square feet of banquet/meeting space.
  • Hired as a consultant to improve F&B Operations in a private country club.
  • Organized and implemented changes during restaurant renovation and expanded F&B operations with Lounge.
  • Direct sales and profitability of high-image full service hotel's F & B operations.
  • Managed F&B operations of over $41M in annual revenues.
  • Managed total F&B operations in 600-room hotel with 23,000 sq.
  • Restructured F&B operations and achieved a profit of 25%.
  • Oversee and support all F&B operations for the hotel.
  • Oversee all F & B operations aboard a 3000 passenger vessel.
  • Directed all aspects of F&B operations at the Hotel.
  • Maintained efficient F&B operations via staff training and motivation.

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24. CAF

average Demand
Here's how CAF is used in Director Of Food And Beverage jobs:
  • Managed and directed all aspects of a 2.5 million Food & Beverage operation including room service, Banquets/Catering and Employee Cafeteria.
  • Supervised 17 conference floors, high volume cafe serving 1200 guests daily, 1 kiosk serving 275 guests daily.
  • Managed four restaurant facilities on the site, two cafeterias and all catering services and banquet facilities.
  • Managed high volume operations for TVC Cafe, Executive Dining Room and all catering services for CBS.
  • Created menus for our cafes, hire, train, and implement menus with executive chef.
  • Full charge liaison between client and culinary team for catering events and daily cafeteria specials.
  • Plan and develops menus and for the cafeteria, catering events and the coffee/deli shop.
  • Reopened one of our outside cafes introducing a beach side BBQ experience contributing 2.8M annually.
  • Trained staff on cafe's performance maximization in terms of the food quality.
  • Work with chef in preparing menus for the conference center and cafeteria.
  • Trained cooks to prepare food on cafeteria style line for public.
  • Participated in numerous new client cafe opening project teams.
  • Developed and designed the Blue Jacket Cafe logo.
  • Controlled daily cafe sales and banquet operations.
  • Operated all food service outlets including American cafe and banquet services Designed, developed and implemented new seasonal catering menus.
  • Conceptualized and implemented new caf concept including menus and marketing plan.
  • Managed the French Market Caf , a full service restaurant, and Legends of Louisiana, a sports bar and grill.
  • Upgraded Caf coffee concept to include gift shop type items, ice cream, frozen coffee beverages & fresh pastries.
  • Managed all financial accounts payable and receivables for caf in the facility which services 1,700 employees on a daily basis.
  • Handled all aspects of running a full service caf as a part of this chain of Midwest fitness facilities.

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25. Training Programs

average Demand
Here's how Training Programs is used in Director Of Food And Beverage jobs:
  • Implemented quality-training programs, valuing employees contribution, creating incentives and turning performance into compensation and company goals.
  • Restructured salary/wages and training programs which increased member service and reduced operating costs.
  • Developed service training programs that standardized service according to member expectations.
  • Developed and implemented corporate training programs for supervisors and line staff.
  • Conceived and implemented departmental policies, procedures and training programs.
  • Designed and led several high-caliber service and management training programs.
  • Instituted training programs, implemented a peer-driven recognition program.
  • Maintained overall quality through monitoring of departmental training programs.
  • Designed and implemented training programs including computer-assisted training.
  • Implemented cross-training programs to improve efficiency of service.
  • Assure Management development through well-planned cross training programs.
  • Improved service by implementing structured training programs.
  • Instituted training programs, improving employee satisfaction
  • Budget revamp, new menu and employee training programs, invigorated revenue goals through excellent customer relations and effective marketing strategies.
  • Organize and direct service training programs, conduct performance evaluations and provided feedback for service and set up staff.
  • Created and executed service training programs resulting in above company averages for all F&B areas of hotel.
  • Designed and implemented training programs directed to specific job skills resulting in higher satisfaction rate for our associates.
  • Implemented training programs for food and beverage department to ensure proper enforcement of all USDA and Company policies.
  • Established Standard operating procedures for food and beverage department - Established Training programs for new and present employees
  • Developed Front of House Service training programs resulting in significant growth in IHG Heartbeat Service Scores.

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26. Executive Committee

average Demand
Here's how Executive Committee is used in Director Of Food And Beverage jobs:
  • Participate in overall hotel management as part of Hotel Executive Committee.
  • Conducted executive committee briefings and presentation on project effectiveness.
  • Participated in Executive Committee meetings and responsibilities including MOD.
  • Participate on hotel executive committee.
  • Served on the Executive Committee and assisted the Controller in the budgeting process and tracking of Profit and Loss.
  • Produced budgets, reported monthly results to corporate office, was an active member of hotel's executive committee.
  • Work with other Executive Committee members and keep them informed of F&B issues as they arise.
  • Served on the Executive Committee with a primary focus on exceeding guests' expectations and maximizing profit.
  • Worked on the Executive committee for a total redesign of the F&B facilities on property.
  • Review and manage all financial aspects of the Beverage Department, including reporting to the Executive Committee.
  • Facilitated budget meetings, executive committee meetings, and supervised food and beverage department heads.
  • Invited to join the Executive Committee of this luxury landmark property on Central Park South.
  • Participated in decision making for the hotel as a member of the Executive Committee.
  • Participated in total hotel management as a member of the hotel Executive Committee.
  • Selected to serve on the Executive Committee to establish company's strategic goals.
  • Represent the Food & Beverage Department on the hotel executive committee.
  • Serve on Executive Committee guiding the general direction of the hotel.
  • Support Executive Committee with implementation of the strategic plan and vision.
  • Attained executive committee meetings for data analysis and success bridges.
  • Interact daily with the Executive Committee on various initiatives.

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27. Annual Budget

average Demand
Here's how Annual Budget is used in Director Of Food And Beverage jobs:
  • Prepared monthly and annual budgets reporting results to owners and investors regularly.
  • Prepare annual budget for the division Relocated back to Minneapolis
  • Provided financial management and annual budget accountability.
  • Monitor annual budgets and identify variances.
  • Prepared all necessary annual budget data.
  • Prepared annual budgets approved weekly payroll.
  • Write new annual budget for F&B department to include all areas of revenue, labor, and operational expenses.
  • Developed and managed the monthly and annual budgets, Business/marketing plans, sales forecasts and objectives to meet or exceed expectations.
  • Prepared weekly F&B financial reports, reconciled P&L performance monthly, and developed monthly and annual budgets.
  • Worked directly with General Manager and owners on all annual budgets, marketing and business plans for the 500 room property.
  • Developed the annual budget for all Food & Beverage areas and advertising and marketing for all F&B outlets.
  • Conducted monthly forecasting, annual budget development, and P&L management; designed plans for pool bar renovation.
  • Planned annual budgets and responsible for forecasting entire division and making necessary changes to ensure all business goals are achieved.
  • Prepare and monitor annual budget, revenue goals, and expenses, generate monthly business volume forecast and plan accordingly.
  • Reviewed financial reports and took action to grow revenue and control expenses in order to meet or exceed annual budgets.
  • Developed monthly forecast and annual budget; coordinated effective control of food and beverage costs, payroll and direct expenses.
  • Collaborated with Food and Beverage Director to develop annual budget; created and managed monthly P&L statements.
  • Present and defend operational revenues and expenses for annual budgets along with monthly top line revenue and expense forecasts.
  • Created the division's annual budget, business/marketing plan, forecasts and objectives to meet/exceed management expectations.
  • Prepared the annual budget, scheduling, inventory, ordering for the food & beverage operations.

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28. Wine List

average Demand
Here's how Wine List is used in Director Of Food And Beverage jobs:
  • Implemented nationally recognized wine list.
  • Created a private label wine program for the hotel while energizing the hotels main wine list with an expanded global offering.
  • Redesigned wine lists to better align with the demand of international clientele, resulting in a 24% sales increase.
  • Developed wine lists, food and beverage menus focusing on quality and understanding the dynamics of cost and revenue maximization.
  • Developed menus designed to attract a local customer market including banquet and bar menus as well as wine list.
  • Implemented a steak house concept in new restaurant introducing new menus and wine list to compliment the new concept.
  • Developed a wine list receiving restaurant of the year award in 2009 by the Washington Wine Commission.
  • Research trending products to improve and elevate wine list, liquor, beer and soft beverage inventories.
  • Worked with special member committees to produce a Captain's wine list and a house wine list.
  • Created concepts, purchased and controlled inventory for a wine list containing over 950 international selections.
  • Maintained and improved wine lists at six restaurants as well as ski lodges and casual restaurants.
  • Maintained a wine list of 700 selections while keeping a beverage cost of 22%.
  • Worked closely with vendors to review and update the wine lists on a weekly basis.
  • Implemented aficionado list, modern afternoon/tea liqueurs, eclectic libations, creative wine lists.
  • Organized and maintained Wine Spectator: Award of Excellence wine list and bar program.
  • Create and implement the new menu, wine list and beverages menu for banquets.
  • Developed wine list and programs that introduced new and exciting varietals for discerning guests.
  • Designed wine list that received the Wine Spectator Award of Excellence for 2002.
  • Created and maintained a Wine Spectator Award of Excellence wine list 2007 and 2008
  • Designed all outlet food menus including tasting and choosing of entire wine list.

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29. Revenue Growth

average Demand
Here's how Revenue Growth is used in Director Of Food And Beverage jobs:
  • Created revenue growth opportunities for the hotels through the evaluation and implementation of all identified areas of opportunity.
  • Developed and executed strategies, promotions, and advertisements to drive revenue growth across all outlets.
  • Developed the 2015 budget to be in line with a 12% overall department revenue growth.
  • Delivered year after year the revenue growth and effected a strong bottom-line performance.
  • Correct inventory and purchasing systems to ensure accurate financials and revenue growth.
  • Developed social clientele which resulted in significant media exposure and revenue growth.

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30. Beverage Sales

low Demand
Here's how Beverage Sales is used in Director Of Food And Beverage jobs:
  • Increased gross restaurant food and beverage sales by 25% through the creation of new and unique marketing and advertising concepts.
  • Total annual food and beverage sales of $11 million including banquets, catering, restaurant, lounge and room service.
  • Increased food and beverage sales by 10% during off season months/seasonal months through strategic planning, marketing and customer service.
  • Assisted the Director of Catering in creating retention of local client base, increasing food and beverage sales by $250k.
  • Managed all operational departments for a major Social Country Club with food and beverage sales in excess of $4 mil.
  • Succeeded in increasing total Food & Beverage sales from approximately $500,000 USD to $1,000,000 USD from FY2013 to FY2014.
  • Create the food and beverage sales projections and responsible for the $3.5M F&B budget for the facility.
  • Tripled Lounge beverage sales while consistently meeting or beating monthly budgeted goals in all other Food and Beverage outlets.
  • Developed external and internal marketing and promotion programs that increased food/beverage sales while at the same time reducing cost.
  • Promote a return of members for casual dining, increase member satisfaction, and elevate Food and Beverage sales.
  • Implemented seasonal food and beverage events in Lounge and doubled monthly food and beverage sales over prior year.
  • Prepared and tracked sales budgets, consistently meeting a weekly sales volume of $144k in beverage sales.
  • Managed food and beverage sales and operations for all banquets, business meetings, weddings and tournaments.
  • Created beverage programs that have increased beverage sales from 19% of revenue to 28%.
  • Analyzed food and beverage sales data in order to discern sales trends for future budget adjustments.
  • Work with the General Manager for an annual $2.9 million in food & beverage sales.
  • Secured and finalized $1,400,000 annually in, meeting room and food and beverage sales.
  • Increase 27% beverage sales over budget by implementing special summer events and offers.
  • Total second year budget was to be 1 million in food and beverage sales.
  • Increased Food and Beverage sales by$45,000 during the 2013 golf season.

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31. POS

low Demand
Here's how POS is used in Director Of Food And Beverage jobs:
  • Reduced turnover and improved staff retention by creating a positive work environment and enhancing cross-training program.
  • Ensured positive financial performance by increasing profitability and providing positive flow through to GOP.
  • Recruited to Eateries from previous company for newly-created Food and Beverage Director position.
  • Restructured staffing and position responsibilities in the department to ensure consistency in service.
  • Re-developed two new restaurant concepts to increase market position and local visibility.
  • Coordinated grass root development of potential leadership for management and supervisory positions.
  • Participated in labor negotiations and grievances, and developed positive union relationship.
  • Tested Express Lunch proposition featuring service model change focused on speed-of-experience.
  • Minimized staff turnover by forging positive relations and championing skill development.
  • Reinvented fine dining concept to contemporary Mediterranean format with positive growth.
  • Analyzed sales trends, comp-set identification and evaluated product positioning.
  • Initiated a campus-wide recycling/compost program focusing on reducing kitchen waste.
  • Maintained positive financial results in subsequent years as General Manager.
  • Assumed Executive Chef position along with Food and Beverage responsibilities.
  • Customized POS system to maximize profit and minimize inventory.
  • Developed a number of employees into executive management positions.
  • Cultivated and maintained positive guest relations and employee relationships.
  • Implemented successful labor initiatives during post-Katrina labor shortages.
  • Produced department forecasts and proposals for future quarters.
  • Prepared business proposals for in-house and off-premise catering.

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32. FOH

low Demand
Here's how FOH is used in Director Of Food And Beverage jobs:
  • Hired and trained a management team that consisted of an Executive Chef, two Sous Chefs, and four FOH managers.
  • Introduced new training program for FOH team, and refined the event program to focus on hospitality and service.
  • Developed a Culinary, Catering, Stewarding and FOH team of 4 directors 28 managers and 460 associates.
  • Created all standards of service, hiring and training of FOH staff and P&L responsibilities.
  • Managed a FOH staff of 25, responsible for hiring, training, scheduling and coaching.
  • Developed a Culinary, Catering, Stewarding and FOH team of 36 managers and 410 associates.
  • Revised existing FOH restaurant operation training program to meet the current needs of the resort.
  • Recruited, evaluated and trained entire FOH, service, banquet and restaurant staff.
  • Recruited and trained banquet management and FOH team, improving guest service.
  • Created all FoH department manuals and implemented 10 day training agenda.
  • Build a strong and growing relationship with all new FOH vendors.
  • Conducted initial interviews for all FOH staffing at opening.
  • Budgeted inventory and FOH supplies on a monthly basis.
  • Developed all FOH service steps & kitchen execution standards.
  • Focused on FOH staff development and guest service enhancement.
  • Meet & Exceed All FOH Requirements, Meet & Exceed All Guest Relations, Catering Events, Sales Boosting.
  • Oversee and execute ALL FOH operations (lunch, fine dining, nightclub, 1.8m rev.)
  • Manage & Train All FOH Employees & All FOH Supervisors/Managers.

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33. Staff Training

low Demand
Here's how Staff Training is used in Director Of Food And Beverage jobs:
  • Developed staff training and competency protocols.
  • Boosted morale and employee retention by implementing new procedures, standardizing customer service policies, and conducting staff training.
  • Staff training, ensuring all employees are equipped with the requisite skills and experience to complete their tasks effectively.
  • Developed staff training guidelines to ensure compliance and motivate team members for a successful operation and guest experience.
  • Created budgets, programs and standard operating procedures for staff training and monitored standardization of practices.
  • Focus on successful relaunch of menus and staff training-Responsible for the Revenue and Profitability of these areas
  • Staff training including TIPS Beverage Training, Service Standard Training, Harassment and Human Resource Training.
  • Ensured excellence in customer service delivery, staff training and development, and special event organization.
  • Accomplished primary goal of re-establishing member confidence in the club through staff training and menu re-design.
  • Develop and implement all budgets, policies and procedures and management and staff training programs.
  • Develop and implement staff training sessions, as well as materials for new hire orientation.
  • Expanded revenue of wine sales in all venues by implementing in-depth staff training program.
  • Implemented staff training programs and supervised all hiring of food & beverage personnel.
  • Improved guest satisfaction the menu improvements, customer awareness program and staff training.
  • Implemented training programs for wait staff training on Point of Sale Systems.
  • Spearheaded staff training and education of wine, beer and liquor.
  • Control labor, purchasing, staff training and menu build out.
  • Handled all aspects of inventory management, pricing, and staff training
  • Improved department performance through daily staff training, labor management and
  • Applied extensive staff training in both formal and casual service.

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34. B Department

low Demand
Here's how B Department is used in Director Of Food And Beverage jobs:
  • Re-equipped the F & B department with new and updated equipment to service the needs of the restaurant and banqueting department.
  • Direct reports include a management team of 10 people, and over 130 line associates in F&B departments.
  • Developed Marketing and Sales Plans to grow revenue and participation in each area of the F&B department.
  • Directed and organized F&B department, including extensive reorganization that followed hotel reopening after 9/11.
  • Provide leadership for day to day operation for F & B Department in a full service hotel.
  • Attained first-time profitability in the F&B Department in the 11- year history of company.
  • Prepared yearly budgets for all F & B departments, Purchased furniture, fixture and equipment.
  • Coordinate, supervise, and direct all aspects of the F&B departments.
  • Turned around F&B departmental EBITDA performance in excess of $800k YOY.
  • Revamped F&B department FTE structure to maximize productivity with the current market.
  • Developed market leading and profitable F&B department for all parent company interests.
  • Delegate to four sub department managers to ensure goals are accomplished in all areas.
  • Coordinate and monitor all phases of Loss Prevention in the F&B department.
  • Maintain profitable F&B department and high quality products & service levels.
  • Analyzed and controlled profit and loss statements for all F&B departments.
  • Spec'ed and procured equipment required to open the F&B departments.
  • Organized and maintained all HR paperwork concerning the F&B department.
  • Decreased turnover in all aspects of the F&B department.
  • Scheduled the maintenance and upkeep of the F&B department.
  • Turned a failing F and B department into a premiere destination.

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35. Beverage Program

low Demand
Here's how Beverage Program is used in Director Of Food And Beverage jobs:
  • Spearheaded revenue increase by creating annual financial budgets and developing beverage program and proprietary food concept for Commerce Division.
  • Developed strategic partnerships, managed wine and beverage programs, and implemented company-wide tracking systems.
  • Developed seasonal menus and created extensive wine and beverage program.2015 Season (seasonal position)
  • Directed day-to-day operations of restaurant and bar locations and beverage program.
  • Re-Structured the beverage program and introduced new Classic to Cool Cocktails Concept, which was recognized by local and national media.
  • Lead Franchisee liaison for operations and Food & Beverage programs to 2100+ hotels Senior Manager, Food & Beverage Development.
  • Developed and implemented an entirely new beverage program including but not limited to a signature cocktail menu and Happy Hour.
  • Developed several managers to begin streamlining a new hotel property's food and beverage program starting with banquet development.
  • Developed plan for the launch of $4M beverage program through approach, scope and guiding framework creation.
  • Lowered beverage cost through cost analysis, training of staff, measuring pours, implementing new beverage program.
  • Opened, closed and managed day to day operations of restaurant with a focus on the beverage program.
  • Designed restaurant floor plan, developed menus, created beverage program including cocktails, wine and beer.
  • Planned, developed and managed all aspects of beverage programs in Washington, Oregon and Kansas.
  • Directed beverage program for casino, restaurants, resort pool operations and the Cherry night club.
  • Designed and developed a strong beverage program that included high end cocktails and specialty drinks.
  • Promoted to Open new food & beverage program for this brand new Embassy Suites Resort.
  • Directed and worked a full service (six outlet) Hotel Food & Beverage program.
  • Enhanced staff product knowledge in large beverage program using handouts, tastings and reoccurring education.
  • Direct the Food and Beverage program to achieve financial goals set in the budget.
  • Started and opened the entire Food and Beverage program two weeks before opening day.

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36. Annual Sales

low Demand
Here's how Annual Sales is used in Director Of Food And Beverage jobs:
  • Develop annual sales budget for catering and restaurant budget
  • Directed a team of 50+ staff providing Food and Beverage/Hospitality services to the suites generating $1.5M in annual sales.
  • Directed the operation of 3 full service restaurants with annual sales of $10 million in top line revenue.
  • Directed the concessions and catering operations for the Cheyenne Mountain Zoo with combined annual sales of $1 million.
  • Increased annual sales by 19% with timely of use of marketing and keen customer service training.
  • Increased Food and Beverage annual sales from $13.7 million to $14.3 million over two years.
  • Set annual sales and labor budgets and work with staff to ensure these goals at met.
  • Championed best practices in dining services and produced $1 million dollars in annual sales.
  • Prepared annual sales and operational budgets as well as a weekly labor forecast.
  • Provided Leadership and training for units with annual sales above 15 million annually.
  • Manage a beverage program responsible for over $500,000 in annual sales.
  • Charged with operational control of an estimated $3M annual sales budget.
  • Streamline annual sales of $13.1 million into profitability and growth.
  • Gross annual sales of 10 million in food & beverage.
  • Generated annual sales revenue for division of $2.2 million.
  • Managed 70 employees $3 million in annual sales.
  • Forecast Annual Sales Budget for Food & Beverage.
  • Averaged over $14 million in annual sales.
  • Attained $1.8 million in annual sales revenue.
  • Generate nearly $4.2M in annual sales.

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37. Marriott

low Demand
Here's how Marriott is used in Director Of Food And Beverage jobs:
  • Appointed to a company task force to analyze and improve food and beverage guest satisfaction scores in the Marriott brand portfolio.
  • Increased Newport Marriott outlets department profit from 21% to 39% during tenure of Restaurant General Manager position.
  • General Manager 1996 to 1998 Marriott Management Services Chase Bank 4 New York Plaza New York, N.Y.
  • Develop the food and beverage concept for the Marriott Norfolk Waterside and the Emory Inn and Conference Center.
  • Received Top Honors for Marriott's prestigious Guest Satisfaction Survey and Associate Opinion Survey within one-year's time.
  • Top Marriott performer in Quality Assurance and Guest Satisfaction Survey for 3 years running while still flagged.
  • Exceeded Marriott brand averages in guest survey scores (GSS) in Overall Satisfaction and Staff Service.
  • Surpassed standards in QA Program inspections through Marriott International in 2013, 2014, and 2015.
  • Played key role in planning new restaurant concept and renovation from Holiday Inn to Marriott Hotel.
  • Prepare all monthly reports; successfully pass all JW Marriott inspections and Columbia Sussex audit.
  • Assisted in achieving the Gold Circle Award from Marriott in 2011 for guest satisfaction.
  • Developed and implemented controls and accounting procedures in accordance with GAAP and Marriott standards.
  • Remodeled all banquet facilities in order to bring them to Marriott standards and specifications.
  • Directed the Food and Beverage Department for a full-service, corporate, Marriott Hotel.
  • Implemented all Marriott programs for service, sanitation and product standards.
  • Completed Marriott training for renovation and conversion of dining concept.
  • Opened full service courtyard in compliance with Marriott specifications.
  • Selected to test new Accounting procedure for Marriott.
  • Played lead role as member of pre-opening team for Shanghai's first Marriott: hired and oversaw training for 350+ employees.
  • Created Menus for individual groups at Marriott Courtyard Quality control of all aspects of Food and Beverage with minimal waste.

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38. Entire Food

low Demand
Here's how Entire Food is used in Director Of Food And Beverage jobs:
  • Demonstrate financial accountability in controlling costs for entire food and beverage department.
  • Managed financial operating budget for entire food and beverage department.
  • Directed the re-organization of the entire Food and Beverage department to ensure better service, leadership, and execution.
  • Recruited by New Jersey's #1 Public Golf course to open and manage entire Food & Beverage operation.
  • Complete responsibility for entire Food Service operation serving multiple locations at an active golf and tennis club.
  • Improved the public opinion of the entire food and beverage department through consistent performance and great menus.
  • Provide direction and complete oversight over the entire Food and Beverage Department including restaurant and banquet staff.
  • Supervised entire food and beverage staff of 20 while acting as MOD for entire ski hill.
  • Assisted owner in planning, layout, and design of the entire Food & Beverage department.
  • Support of the entire Food and Beverage Department and scheduling of all Food and BeverageManagers.
  • Lead the operation of the entire food and beverage department on the Celebrities Island.
  • Implement and monitor all sanitation and cleaning procedures for entire Food & Beverage department.
  • Conducted the hiring process and performance reviews for entire Food and Beverage Staff.
  • Promoted from Executive Chef to manage the entire Food and Beverage operation.
  • Manage entire food and beverage operation totaling $4M in annual revenue.
  • Oversee the entire food and beverage service aspect of the company.
  • Coordinated entire Food and Beverage operation for this Member driven Club.
  • Created new menus in the entire food and beverage department.
  • Handled all purchasing accounts for entire food and beverage operation.
  • Performed monthly inventory for the entire Food & Beverage department.

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39. Micros

low Demand
Here's how Micros is used in Director Of Food And Beverage jobs:
  • Trained staff on micros programming and report generating programs
  • Maintained Micros cash register/computer functions.
  • Constructed yearly concession report using Microsoft Excel that showed breakdown of all food and beverage sales per game.
  • Led the conversion of POS operating system from Micros to Jonas in 2006 (Fiddlesticks CC.)
  • Point of Sale (micros) and Open table programming to maximize table turnover and thus profitability.
  • Redesigned menu to reflect brand standards and became the property expert for Micros point of sale.
  • Installed and programmed MICROS 9700 POS system throughout two restaurants and one bar for maximum efficiency.
  • Utilized POS-MICROS system for any check adjustments, voids, menu deletion/addition and daily revenue reports.
  • Programmed the Micros with all menu items and maintained the programs on a daily basis.
  • Maintained and operated the point-of-sale MICROS 9700 system in the role of property expert.
  • Installed and programmed the new POS system Micros Symphony to 12 locations on property.
  • Ensured pricing on all menu items were properly updated in the Micros system.
  • Worked with Delphi, Opera, and Micros systems on a daily basis.
  • Keep the POS/MICROS system up to date and make any changes as needed.
  • Work with Windows, Excel, PowerPoint, Micros computer skills.
  • Assisted with install for Micros for all food and beverage outlets.
  • Aided in conversion of Micros & Fidelio-MMS upgrade with complete overhaul.
  • Designated property expert for MICROS POS (3700) system.
  • Certified Microsoft OEM Systems Builder, Microsoft Registered Partner.
  • Serve as a property expert for Micros POS systems.

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40. Staff Members

low Demand
Here's how Staff Members is used in Director Of Food And Beverage jobs:
  • Trained and managed 60 staff members and achieved significant improvements in their productivity.
  • Implemented an aggressive training schedule for all staff members including TIPS Certification and increasing wine knowledge through the Gallo Wine Academy.
  • Implemented an employee incentive program that recognized top grossing staff members, resulting in a notable increase in average ticket revenue.
  • Managed people, operations and profit of organization, as well as developed training materials and implemented them among staff members.
  • Administer testing to ensure acceptable skill level of new hires and train staff members on all department policies and procedures.
  • Performed training classes with staff members monthly to motivate and maintain high standards of quality and service to residents.
  • Created all recipes, designed new menus and trained all staff members during transition from casual to fine dining.
  • Created and developed new recipes for each facility as needed and trained staff members on all offerings.
  • Analyzed reports to strategically determine business needs; led routine meetings and actively coached staff members.
  • Led a team of more than 50+ staff members that included a manager and two supervisors.
  • Developed team management and line staff members towards the achievement of the hotel goals and priorities.
  • Updated the participant s status in WORKS system promptly and coordinates action with other staff members.
  • Develop training program for over 100 staff members; integrate inventory tracking and management systems.
  • Recruited, trained and scheduled a full working staff of up to 40 staff members.
  • Interviewed, recruited, Hired and trained Front and Back the house Staff members.
  • Implemented effective hire orientation and training for both new and current staff members.
  • Interviewed, hired and trained all staff members for front and back-of-house areas.
  • Hired and trained full-time and seasonal personnel averaging 40 to 50 staff members.
  • Direct supervisor for 62 staff members including 2 managers and 3 supervisors.
  • Hired and directed 85 staff members while overseeing a $3.5M budget.

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41. AAA

low Demand
Here's how AAA is used in Director Of Food And Beverage jobs:
  • Reopened Grille for dinner service developed and established premier specialty brunch to assist hotel in gaining Four Diamond Rating from AAA.
  • Achieved a four star / four diamond AAA certification at the property via product development and customer service training methods.
  • Managed and trained resort staff to adhere to Forbes, AAA Diamond, and JD Power guest rating standards.
  • Manage total operations of five departments within upscale property (AAA four-diamond rating) with full P/L accountability.
  • Established quality standards and performance management system resulting in AAA Four Diamond Restaurant Award for 8 consecutive years.
  • Created, developed and implemented training programs and standard testing which helped maintain the AAA Five Diamond Award.
  • Attained AAA Four Diamond status Achieved LRA score of 9.5, ranked top 5% in company.
  • Implemented improved service and operating standards that contributed to the hotel achieving the AAA 4-Diamond rating.
  • Worked towards all product and process enhancements to get the coveted Four Diamonds award from AAA.
  • Developed F&B program, instrumental with earning Mobil and AAA Five-Star rating.
  • Train and continually educate staff for a AAA Five Diamond restaurant and hotel.
  • Managed foreign investments of ownership for this AAA Four-Diamond property.
  • Maintain and improve all AAA service and quality standards.
  • Earned a 5 Diamond Rating with AAA.
  • Earned the AAA Four Diamond Award for The Hill Country Dining Room, one of only three in Austin.
  • Host hotel for the Bermuda-Gold Cup Sailing Races.Property Awards: Member-Leading Hotels of the WorldAAA Four Diamond Award Winner
  • Performed in the capacity of Hotel Sommelier and Food & Beverage Director at a AAA/Five Diamond resort.
  • Coordinated all food and beverage service at Cranwell Resort AAA Four Diamond full-service location.
  • Achieved AAA Four Diamond award status within two months after rebranding.
  • Increased Coyle Shopper Scores and retained AAA-4 Diamond Award during renovation.

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42. B Outlets

low Demand
Here's how B Outlets is used in Director Of Food And Beverage jobs:
  • Supervised a staff of 40 employees, operating five F & B outlets and 20,000 square feet of private party space.
  • Oversee the day-to-day operation of all F&B outlets with full P&L responsibility for a Four-Diamond property.
  • Identify and remedy cost overruns and abnormalities before they impact performance in our F&B outlets.
  • Reviewed all daily business activities and operational readiness with departmental managers for multiple F&B outlets.
  • Designed and Implemented Eight New Menus for the F&B outlets including Banquets.
  • Prepare proper forecast and reach desired revenues for all F&B outlets.
  • Designed and monitored all promotions for F&B outlets.
  • Created quality standards for all F&B outlets.
  • Created Labor Analysis spreadsheet for all FB outlets.
  • Coordinated menus for F&B outlets.
  • Create a 2013-2014 Budget for all F&B outlets.
  • Improved score in the following categories: Managed four F&B outlets, room service and banquets running simultaneously.
  • Repositioned F&B outlets to better control food, beverage, and labor costs by 3%.

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43. BOH

low Demand
Here's how BOH is used in Director Of Food And Beverage jobs:
  • Created a solid working relationship between FOH and BOH resulting in an overall increase in productivity, customer service and staff longevity
  • Promoted to director of food and beverage, responsible for both FOH and BOH operations at hotel * Promoted to asst.
  • Communicated well and used strong interpersonal skills to establish positive relationships with members, guests, FOH and BOH employees.
  • Work with management and staff in FOH and BOH operations to develop and train skills and techniques in all areas.
  • Contributed to all aspects of the restaurant and catering business, including implementing all FOH and BOH operations.
  • Ensured all corporate human resources policies and employment practices are followed by FOH and BOH staff.
  • Maintained a presence in the properties by covering both FOH & BOH shifts when needed.
  • Manage all restaurant operations, sales, FOH and BOH staff, sanitation and ordering.
  • Establish and implement Training Programs for all positions FOH and BOH.
  • Created BOH training program in conjunction with Paul Smith's College.
  • Assisted with FOH and BOH priorities for banquet events.
  • Restructured F-BOH management team, hosting monthly project development.
  • Hired BOH, FOH and general building staff.
  • Manage FOH, BOH, Banquet, Restaurant, Room service and the Bar.
  • Hired and trained all FOH and BOH staff.
  • Directed FOH & BOH Training.
  • Staff Training for both FOH and BOH Charged with full P & L responsibility.

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45. Starbucks

low Demand
Here's how Starbucks is used in Director Of Food And Beverage jobs:
  • Managed franchise operation for Starbucks, A&W and Pizza Hut outlets generating $1.2M in annual revenues.
  • Oversee all Outlets of hotel to include Chairman's Grill, In-Room Dining, and Starbucks.
  • Opened a Starbucks coffee bar, afternoon tea concept and a hip bar lounge.
  • Coordinated opening of Starbucks, and Irish bar as a new outlet.
  • Market Place - Starbucks and daily grocery store on property.
  • Direct all promotions for Chairman's Grill and Starbucks.
  • Converted existing lobby bar into a Starbucks licensed store.
  • Oversee multiple franchises includingDunkin Donuts, Freshens and Starbucks franchise.
  • Set up Starbucks and Krispy Kreme within the hotel.

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46. Service Staff

low Demand
Here's how Service Staff is used in Director Of Food And Beverage jobs:
  • Evaluated and guided each Food and Beverage service staff member to develop responsibility, team cooperation and positive environment.
  • Restructured Management and service staff.
  • Oversee function of kitchens, restaurant, outdoor grill, pool, banquet operation, service staff.
  • Redesigned the payroll structure to be more transparent for service staff for member and banquet events.
  • Hire, train, supervise and develop a top-caliber team of 84 food service staff.
  • Interview, train, supervise, counsel, schedule and evaluate service staff and managers.
  • Hired, trained and developed all F&B managers and service staff.
  • Recruited, hired, supervised, scheduled and motivated service staff and chefs.
  • Managed, trained, mentored and educated a service staff of over 20.
  • Stabilized the kitchen and service staff by hiring and training exceptional staff.
  • Conducted all hiring, training, scheduling and development of service staff.
  • Reorganized the structure of Food Service staff and responsibilities by location.
  • Worked with service staff to provide an incredible guest experience.
  • Review all recipes and supervise entire cooking and service staff.
  • Co-managed service staff with the club's service manager.
  • Introduced a training program for culinary and service staff.
  • Created bi-weekly employee schedule for kitchen and service staff.
  • Facilitated training for all service staff for the Outlets.
  • Conduct service standard training for all service staff.
  • Hired and trained service staff employee.

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47. Direct Reports

low Demand
Here's how Direct Reports is used in Director Of Food And Beverage jobs:
  • Manage direct reports responsible for customer and client satisfaction and responsible for corporate revenue management and budget adherence.
  • Provided operational guidance, management oversight and educational training materials for 30 direct reports.
  • Direct Reports: Executive Chef, Restaurant Manager, Catering Director, Beverage/Lounge Manager
  • Conducted/facilitated meetings with direct reports as well as between departments.
  • Directed management teams and salaried direct reports.
  • Direct reports included Beverage Manager, Outlet Manager, Banquet Manager and 10 supervisors and 180 employees during peak season.
  • Directed a $21M+ F&B operation for two distinct properties with 19 direct reports and 220 Team Members.
  • Worked closely with Executive Managers through the opening, and then led team of 150 through 4 direct reports.
  • Direct reports of 3 managers, 15 full-time employees, over 300 part-time staff and 500 NPO members.
  • Staff direct reports include five salaried managers, five supervisors, and one hundred hourly employees.
  • Direct reports included three food and beverage managers and executive chef, and 50 line associates.
  • Assumed role of Executive Chef with seven direct reports including chefs and restaurant and beverage managers.
  • Maintained a high level of service by constantly training and coaching all direct reports and staff.
  • Managed staff of direct reports - 4 F&B Managers and 52 Union Associates.
  • Direct reports included the Director of Catering, Banquet Department Manager, and Executive Chef.
  • Lead operations team with 2 direct reports and an overall staff of 25-40 employees.
  • Directed a staff of over 150 associates with ten direct reports in peak season.
  • Managed more than 75 associates, an executive chef and three manager direct reports.
  • Supervised and managed 20 direct reports and their combined staff of 300 employees.
  • Lead a team of 9 direct reports and 13 mid level managers.

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48. GM

low Demand
Here's how GM is used in Director Of Food And Beverage jobs:
  • Cultivated better relationships with liquor and food distributors, resulting in augmented ratios and an improved micro-managed staff
  • Customized menus to fit within budget for various segments including SMERF, government, corporate, pharmaceutical, bridal, and religious
  • Work closely with the General Manager to determine appropriate sales strategies in all market segments towards maximizing the hotel revenues.
  • Cornered the Kosher Market by reopening the Kosher Kitchen and then marketing specifically to reformed and traditional kosher segments.
  • Manage all employees including Executive Chef and have total responsibility for the club when the GM is absent.
  • Develop pricing, service, and product strategies to generate more revenue and profitability across all business segments.
  • Designed, purchased and operate 'The Pub' concept, to capture missing revenue segment from membership.
  • Answered to GM on matters of Quality scores, and reviews/ responses regarding large parties and events.
  • Inspect weekly areas, generate reports of deficiencies and monthly Inventories, submit progress reports to GM.
  • Assisted GM in guest related issues as well as taking care of the operation in his absence.
  • Organized key events and promotions for product acknowledgment and service for the Arnold Palmer Managed gold coarse.
  • Worked with GM's and Directors to improve client's net operating income and centralize revenue management.
  • Engage Entertain and Inspire with the company philosophy developing and promoting three assistant managers to GM roles.
  • Streamlined all areas of operation using Six Sigma techniques and hands-on training of over 100 employees.
  • Prepare and analyze various Food and Beverage Reports in consultation with the GM and Corporate.
  • Turn key operation with Embassy Suites and acted as daily liaison to hotel Assistant GM.
  • Assist with Six Sigma projects in order to achieve Six Sigma budget for the hotel.
  • Provided update to Board oversight committee and to GM and President of Board of Directors.
  • Spearheaded Planning and Purchasing functions for Owners/GM Global Conference and Sales Kickoff in San Diego.
  • Create, approve, and Coach new spirits/cocktails to Beverage Managers/GM's and Team.

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49. B Revenue

low Demand
Here's how B Revenue is used in Director Of Food And Beverage jobs:
  • Surpassed budgeted 2013 F&B Revenues by 14.5% and lowered Front of House payroll expense by 4.5%.
  • Increased total property F&B revenues by nearly 7M in two years to top 28M in annual total revenue.
  • Added significant contribution to GOP with increased F&B revenue and strict cost containment/management of departmental expenses.
  • Achieved 2nd highest total F&B revenue of 13.4 million in Park history in 2013.
  • Oversee 180 FTE's with annual F&B revenues of approximately $11million.
  • Total F&B Revenues including Banquets & catering $29 million annually.
  • Increased F&B revenue during shoulder seasons.
  • Net FandB revenue exceeds 1 Million monthly.
  • Increased F&B revenue from $4M to $6M and departmental profit from 28% to 35%.
  • Bolstered overall F&B Revenues from $2.1 million in 2013 to $3 million in 2016.
  • Managed a staff of: 275 F&B members - $3.3M annual F&B revenue
  • Increased F&B revenues by $300k in 2003 despite $130k less in catering revenues.
  • Sustained a 10% yearly growth of F&B Revenues.
  • Total budgeted F&B revenue $4.5 million.
  • Increased F&B revenue by 25%.
  • Total F&B revenue 4 million.
  • Increased F&B revenue 11 % from previous year (2013) Negotiated contracts with multiple vendors.
  • Increased overall F&B revenue 25% in the second year with new program developments and accountabilities.
  • Managed a staff of: 301 F&B members; $1.2M annual F&B revenue Food & Beverage Director
  • Increased F&B revenues by [ ] Increased profit from 7% to 14% (union property).

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50. Department Heads

low Demand
Here's how Department Heads is used in Director Of Food And Beverage jobs:
  • Developed solid working relationships with department heads and key internal and external customers.
  • Conferred with department heads to coordinate warehouse activities, such as production, sales, records control, and purchasing.
  • Worked with the Executive Chef and other department heads daily to coordinate and lead the activities of the clubhouse.
  • Direct supervisor of 4 department heads with an entire food and beverage staff of up to 36 employees.
  • Worked closely with department heads to create a sense of teamwork, fairness and synergy for all associates.
  • Directed eight Food & Beverage department heads of a four-star, four-diamond, and 110 team member resort.
  • Trained personnel and department heads in all areas of F&B for utmost productivity and fine service.
  • Coached and mentored department heads and junior management team, in addition to, F&B interns.
  • Consulted with other department heads to determine their needs and dreams and reported to the Director of Golf.
  • Direct leadership of three department heads, six supervisors, purchasing/receiving agent and 50+ line associates.
  • Implemented a detailed Purchase Order system hotel wide to assist department heads in controlling monthly expenses.
  • Coordinate with in-house Catering Director, department heads, meeting planners, members and guests.
  • Collaborated with department heads in achieving overall financial success and member satisfaction of the club.
  • Directed four department heads, 12 managers and supervisors, and 150 employees.
  • Implemented intensive Management Training for Department heads, captains and supervisors as well.
  • Supported and lead all department heads to achieve their financial and operational targets.
  • Work closely with other department heads at the club to ensure successful operations.
  • Lead weekly managers meetings with department heads to ensure smooth food operation.
  • Supported and directed 6 department heads and 80 hourly associates.
  • Provided leadership to multiple department heads, managers and staff.

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20 Most Common Skill for a Director Of Food And Beverage

Menu Development18.5%
Banquet Facility18.3%
Restaurant Operations7.9%
Beverage Outlets6.9%
Food Cost6.7%
Beverage Operations6.4%
Beverage Department4.1%
Guest Satisfaction3.9%

Typical Skill-Sets Required For A Director Of Food And Beverage

RankSkillPercentage of ResumesPercentage
1
1
Menu Development
Menu Development
14.6%
14.6%
2
2
Banquet Facility
Banquet Facility
14.5%
14.5%
3
3
Restaurant Operations
Restaurant Operations
6.3%
6.3%
4
4
Beverage Outlets
Beverage Outlets
5.4%
5.4%
5
5
Food Cost
Food Cost
5.3%
5.3%
6
6
Beverage Operations
Beverage Operations
5.1%
5.1%
7
7
Beverage Department
Beverage Department
3.2%
3.2%
8
8
Guest Satisfaction
Guest Satisfaction
3.1%
3.1%
9
9
Customer Service
Customer Service
2.8%
2.8%
10
10
Room Service
Room Service
2.7%
2.7%
11
11
Food Preparation
Food Preparation
2.4%
2.4%
12
12
Labor Costs
Labor Costs
2.3%
2.3%
13
13
Room Hotel
Room Hotel
1.7%
1.7%
14
14
Special Events
Special Events
1.7%
1.7%
15
15
Square Feet
Square Feet
1.5%
1.5%
16
16
Beverage Orders
Beverage Orders
1.4%
1.4%
17
17
Meeting Space
Meeting Space
1.4%
1.4%
18
18
Daily Operations
Daily Operations
1.3%
1.3%
19
19
Service Standards
Service Standards
1.2%
1.2%
20
20
Cost Control
Cost Control
1.2%
1.2%
21
21
Beverage Revenue
Beverage Revenue
1.2%
1.2%
22
22
Inventory Control
Inventory Control
1.2%
1.2%
23
23
B Operations
B Operations
1%
1%
24
24
CAF
CAF
0.9%
0.9%
25
25
Training Programs
Training Programs
0.9%
0.9%
26
26
Executive Committee
Executive Committee
0.9%
0.9%
27
27
Annual Budget
Annual Budget
0.9%
0.9%
28
28
Wine List
Wine List
0.9%
0.9%
29
29
Revenue Growth
Revenue Growth
0.9%
0.9%
30
30
Beverage Sales
Beverage Sales
0.8%
0.8%
31
31
POS
POS
0.8%
0.8%
32
32
FOH
FOH
0.8%
0.8%
33
33
Staff Training
Staff Training
0.7%
0.7%
34
34
B Department
B Department
0.7%
0.7%
35
35
Beverage Program
Beverage Program
0.7%
0.7%
36
36
Annual Sales
Annual Sales
0.6%
0.6%
37
37
Marriott
Marriott
0.6%
0.6%
38
38
Entire Food
Entire Food
0.6%
0.6%
39
39
Micros
Micros
0.6%
0.6%
40
40
Staff Members
Staff Members
0.6%
0.6%
41
41
AAA
AAA
0.6%
0.6%
42
42
B Outlets
B Outlets
0.5%
0.5%
43
43
BOH
BOH
0.5%
0.5%
44
44
Menu Items
Menu Items
0.5%
0.5%
45
45
Starbucks
Starbucks
0.5%
0.5%
46
46
Service Staff
Service Staff
0.5%
0.5%
47
47
Direct Reports
Direct Reports
0.5%
0.5%
48
48
GM
GM
0.4%
0.4%
49
49
B Revenue
B Revenue
0.4%
0.4%
50
50
Department Heads
Department Heads
0.4%
0.4%

27,125 Director Of Food And Beverage Jobs

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