Top Food And Beverage Manager Skills

Below we've compiled a list of the most important skills for a Food And Beverage Manager. We ranked the top skills based on the percentage of Food And Beverage Manager resumes they appeared on. For example, 13.5% of Food And Beverage Manager resumes contained Banquet Facility as a skill. Let's find out what skills a Food And Beverage Manager actually needs in order to be successful in the workplace.

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

1. Banquet Facility

high Demand
Here's how Banquet Facility is used in Food And Beverage Manager jobs:
  • Provided excellent management and service for privately-owned hotel dining and banquet facility.
  • Recorded inventory weekly for both restaurant locations and the banquet facility.
  • Managed large banquet facility and two restaurant/bars.
  • Managed catering for banquet facility.
  • Procured equipment and materials required for successful operation of a full service kitchen, banquet facility, and fairway kiosks.
  • Directed all functions of the Food and Beverage Department, including P&L, training, and banquet facility.
  • Managed a 200-person seat banquet facility and oversight of related staff, setup and successful completion of all functions.
  • Hired to design a new restaurant, lounge, and banquet facility additions to The Best Western Hotel.
  • Managed food and beverage operations for a nightclub and banquet facility with a budget of $375,000.
  • Worked with the chef in developing an extensive menu for the dining rooms and banquet facility.
  • Tripled banquet facility member use through the creation and design of a new banquet menu.
  • Develop training procedures and budgets for restaurant, bar, pool bars and banquet facility.
  • Created & designed all menus used in the restaurant, lounge and banquet facility.
  • Managed the food and beverage operation for a banquet facility.
  • Maintained a safe, clean restaurant and banquet facility.
  • Limited banquet facility for small events.
  • Opened a new 200 seat restaurant and 200 person capacity banquet facility serving both members and the public.
  • Implemented quality standards for a 32 room Victorian Inn, 120 seat restaurant and 200 seat banquet facility.

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3. Customer Service

high Demand
Here's how Customer Service is used in Food And Beverage Manager jobs:
  • Collaborated in concert with brand representatives, union representatives and suppliers to provide popular dining options and excellent customer service.
  • Educated, supervised and evaluated staff by providing information to improve upon performance while retaining focus on customer service quality.
  • Leveraged superior business leadership ability to motivate team members to unsurpassed levels of performance, quality, and customer service.
  • Developed and maintained key relationships with members and guests while providing excellent customer service in a constantly changing environment.
  • Promote exemplary customer service skills by building and leading training programs and developing positive solutions for conflict resolution.
  • Direct food and beverage service operations, productivity, implementing production, quality and customer service events.
  • Cooperated with all company departments to create a positive high quality customer service and sales oriented environment.
  • Handled customer problem identification, prevention, and resolution assuring a high degree of cost-efficient customer service.
  • Promoted and facilitated excellent relationships with customers which improved overall customer service, loyalty, and retention.
  • Provided excellent customer service which includes handling customer concerns or comments and providing feedback and solutions.
  • Coordinated with management teams to develop strategic plans to increase production, productivity and customer service.
  • Prepared financial statements, budgeting, staffing and banquet arrangements while providing offered superior customer service.
  • Directed food and beverage operations, including staff development/training, customer service and inventory control.
  • Provided consistently high quality customer service and facilitated a clean, hospitable guest experience.
  • Provided customer service by encouraging an uplifting atmosphere and responding to concerns.
  • Exceeded client expectations with above average customer service while upholding company standards.
  • Demonstrated leadership in customer service and hospitality as documented in online reviews.
  • Resolved customer complaints by being customer service and satisfaction focused.
  • Provided sales & customer service, organized/managed promotional and holiday events
  • Created strong relationships with members to encourage meaningful customer service.

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4. Beverage Outlets

high Demand
Here's how Beverage Outlets is used in Food And Beverage Manager jobs:
  • Established effective operating procedures for all food and beverage outlets.
  • Supervised operations in five separate food and beverage outlets.
  • Managed Food & Beverage outlets; Champions Upscale Dining, Bungalows Pool Bar and Grill at the resort hotel, IRD.
  • Experienced with staffing training and motivating a staff of over 40+ associates and managers in all food and beverage outlets.
  • Directed 11 food & beverage outlets, plus catering events within the park, 12 supervisors, and 200 employees.
  • Control costs of all food and beverage outlets by overseeing all purchasing of food, beverages, supplies and equipment.
  • Promoted from Bartender to Operations Manager, maintaining responsibility of four food and beverage outlets in a midsize hotel.
  • Inspect food and beverage outlets for proper storage, sanitation, security, neatness, and rotation of inventory.
  • Hire and train all service personnel; run daily P&L statements for all food and beverage outlets.
  • Directed ten food/ beverage outlets, housekeeping, front office, sales, marketing, engineering and golf course.
  • Directed 4 assistant managers and 98 employees operating 5 food and beverage outlets and all property banquet functions.
  • Prepare, assign and delegate responsibility and authority for the operation of the various food and beverage outlets.
  • Lead seventy-five union team members in eight Food and Beverage outlets at MGM Grand's main pool.
  • Implemented quality assurance program for all food and beverage outlets to maintain proper temperatures at all times.
  • Develop, implement, and monitor schedules for the operation of all food & beverage outlets.
  • Managed food and beverage outlets such as convenience carts, snack bar, and dining room.
  • Supervised a team of over 80 employees in various food + beverage outlets throughout the resort.
  • Directed Five Food & Beverage outlets, increased yearly operation Revenue while reducing cost of sales.
  • Managed 14 Food & Beverage outlets with a profit margin of 38.5% over 98 employees.
  • Lead and develop Food and Beverage Shift Managers in effectively operating all food and beverage outlets.

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5. Restaurant Operations

high Demand
Here's how Restaurant Operations is used in Food And Beverage Manager jobs:
  • Directed and worked with the food and beverage management team and associates to successfully execute restaurant operations.
  • Front of House restaurant operations with emphasis on bar management, financial management and operations reporting.
  • Conduct financial analysis of restaurant operations and prepare quarterly performance reports for senior leadership.
  • Ensured the integrity of restaurant operations through excellence in customer service.
  • Reorganized restaurant operations to increase profitability and maximize effectiveness.
  • Supervised and trained approximately 10-15 employees in restaurant operations.
  • Maintain food quality during restaurant operations.
  • Supervised banquet functions and restaurant operations for 474-room city convention hotel with 30,000 square feet of function space.
  • Managed 25+ employees at 3 food venues; scheduling; food ordering;supervision of daily restaurant operations.
  • Managed front of the house and back of the house restaurant operations ensuring excellent customer relations.
  • Co-managed other restaurant operations in absence of outlet manager(s).
  • Maintain the highest standard of service for F&B restaurant operations.
  • Created yearly budgets for all hotel and restaurant operations in the company.
  • Coordinated employee schedules and managed day to day restaurant operations.
  • Managed all restaurant operations and staff on a daily basis.
  • Assisted in food inventory for all banquet and restaurant operations.
  • Worked with the Restaurant Manager and assisted with restaurant operations.
  • Manage Restaurant operations, Ensuring consistency at all times.
  • Oversee daily restaurant operations(4.5m revenue/yr).
  • Directed all restaurant operations as a new startup venture, increasing sales from $300 up to $3000 daily.

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6. Food Preparation

high Demand
Here's how Food Preparation is used in Food And Beverage Manager jobs:
  • Managed implementation of Total Quality Management procedures with respect to food preparation and presentation.
  • Maintained Safe and Sanitary environment for food preparation and presentation.
  • Developed recipes and techniques for food preparation and presentation.
  • Performed all duties of kitchen management including food preparation.
  • Monitored food preparation for quality and proper presentation.
  • Monitored compliance with health and fire regulations regarding food preparation and serving, and building maintenance in dining and pool facilities.
  • Trained and supervised a staff of 26 in food preparation, front/back house operations and problem solving for peak customer satisfaction.
  • Supervised and facilitated training of all food preparation and execution of all new and existing menu items, procedures and recipes.
  • Directed staffing, purchasing and training on proper food preparation, proper and legal kitchen safety techniques and health standards.
  • Directed staffs of up to 130 employees responsible for food preparation and service delivery in 6 bars & 3 restaurants.
  • Maintain all operations of facility including inventory control, ordering of supplies, health code compliance, and food preparation.
  • Ensured cleanliness of coolers, freezers, and dry storage areas, as well as food preparation and serving areas.
  • Involved purchasing food items, menu planning, training of staff, food preparation, monitoring safe food standards.
  • Trained a staff of 10 employees on building specialty coffee drinks, food preparation, and general wine knowledge.
  • Provide oversight to all departments that interface with special events to include reservations, catering, and food preparation.
  • Performed food preparation duties such as preparing Muffins and cold dishes, portioning desserts, and brewing coffee.
  • Performed head chef duties and responsibilities: food preparation, supervised kitchen staff, and handled customer service.
  • Establish performance standards in food preparation, purchasing, and production to ensure effective efforts are achieved.
  • Directed and coordinated all clubhouse activities, including food preparation, staffing, cleaning and inventory management.
  • Oversee food preparation for entire center including all corporate parties and all on and off site catering.

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7. Food Cost

high Demand
Here's how Food Cost is used in Food And Beverage Manager jobs:
  • Lower food costs by effectively improving inventory purchase procedures and reducing spoilage levels.
  • Improved quality of banquet experience including decreasing food costs and improving customer satisfaction.
  • Established and implemented new inventory controls, which dramatically reduced food costs.
  • Planned, monitored and evaluated menu offerings in consultation with chefs to maximize revenue and maintain food costs within established budget.
  • Cut food costs in half while increased quality of menus, achieved this with rigorous attention to inventory and control systems.
  • Attend Trade Shows and work closely with the executive chef to find new products, manage food cost and eliminate waste.
  • Average banquet food cost of 22%, with an overall combined food cost of 29% over seven year period.
  • Run the kitchen including cooking for all banquets/line, scheduling, ordering, menu writing, hiring, and food cost.
  • Negotiated with vendors to decrease food cost 15% and inventory on hand by changing delivery dates and better product rotation.
  • Monitored monthly profit and loss statements in order to control food cost, labor costs and operational expenses for all departments.
  • Supervised service, kitchen and bar staff* Ordered all food and service items* Wrote employee schedule* Calculated and maintained food cost
  • Acquired the best materials at the most reasonable prices; priced foods accordingly to uphold a set budgeted food cost.
  • Maintained overall food cost at 28%, beverage cost at 21% through utilization of the Core Menu project.
  • Controlled food and beverage costs and maintained optimum beverage cost of 21% and food cost of approximately 29%.
  • Supervised the front and back of house day to day operations, accounting, food costs, and labor costs.
  • Labor and food cost control, scheduling, quality control, visibility on the floor to ensure great customer service.
  • Reduced food costs by 17-20%percent by using seasonal ingredients, setting standards for portion size and minimizing waste.
  • Calculate of labor hours; food cost analysis; keeping concessions station within profit margin; and did staff training.
  • Help create menus, set food costs, book meetings and events, set up and direction of banquets,
  • Established and administered annual budget, exceeded company standards in food cost percentage, liquor cost, total expenses.

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8. Room Service

high Demand
Here's how Room Service is used in Food And Beverage Manager jobs:
  • Maximize Room Service department profitability.
  • Assured the correct appearance, cleanliness, and set up of dining area for breakfast, room service, and restaurant/bar.
  • Interview, select, train, supervise, counsel and discipline room service staff for the efficient operation of the outlet.
  • Oversee Banquet staff and Room Service staff in all aspects of scheduling, set-up and banquet service for all sales group.
  • Work for the Club Concierge, Room Service, Hostess, Kitchen and Restaurant when needed as Server or bar tender.
  • Planned and directed three-meal restaurant and room service options to ensure food quality, superior service, and memorable guest experiences.
  • Organized and directed the activities of the Food and Beverage, including Kitchen, Banquet Operations, Restaurants and Room Service.
  • Oversee all key elements: The Restaurant, Lobby Bar, Room Service, Pool Patio, and Cabana Bar Service.
  • Coordinate all Food and Beverage activities of hotel, including, restaurant, room service, lounge and banquet functions.
  • Provided feedback on menu development for food, beverage, room service, amenity, club lounge and banquets.
  • Managed 220-seat, high-volume Chateau Charles Fine Dining, the Lake Lounge, and the hotel room service operation.
  • Developed all food and beverage departmental standards including room service, lobby bar, mini-bar, catering and banquets.
  • Manage room service and amenities for the 31 hotel rooms and suites within the 160,000 square foot club house.
  • Handled 2 casino Hotels, banquets, room service, all alcohol, cabana bars and 2 coffee shops.
  • Oversee the room service function for the hotel in addition to events held in guest rooms and meeting rooms.
  • Hired, trained, supervised staff of 20 employees for restaurant, room service, banquet and culinary team.
  • Supervised the daily operation of a full service restaurant, room service, main lounge and all banquet functions.
  • Re-structured floor organization to eliminate service deficiencies in restaurant, bar, room service and banquets; increasing profits.
  • Involved with the purchase of all kitchen equipment and dining room service wares using a 3 bid pricing system.
  • Supervised three resort restaurants & bars, two beach food outlets, room service operations and wine steward staff.

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9. Guest Satisfaction

high Demand
Here's how Guest Satisfaction is used in Food And Beverage Manager jobs:
  • Monitored service quality within restaurant areas and establish standards and procedures to increase guest satisfaction, value, and profitability.
  • Conducted beverage analysis on 3 outlets for price competitiveness Developed department strategies to increase sales and guest satisfaction.
  • Evaluated food & beverage service quality and service levels regularly and implemented strategies to improve member/guest satisfaction.
  • Exceeded anticipated revenue targets by delivering outstanding services and guest satisfaction resulting in repeated charter bookings.
  • Worked closely with all other departments to ensure interdepartmental communication and guest satisfaction.
  • Monitor and proactively respond to guest satisfaction responses by utilizing service recovery tools.
  • Fine-tuned position checklists to insure proper restaurant sanitation and guest satisfaction.
  • Performed day of event managerial responsibilities to ensure guest satisfaction.
  • Implemented company specifications, maximized guest satisfaction and increased revenue.
  • Implemented training and operational programs that increased Guest satisfaction scores.
  • Monitored service cycles and operational standards to ensure guest satisfaction.
  • Resolve complaints concerning beverage service to improve guest satisfaction.
  • Initiated customer survey program to measure overall guest satisfaction.
  • Supervised all catering functions to guarantee overall guest satisfaction.
  • Supervised several departments while maintaining guest satisfaction.
  • Maximized sales potential through aggressive guest satisfaction.
  • Coordinated staffing, scheduling, and front office / hospitality activities to ensure maximum profitability, occupancy, and guest satisfaction.
  • Trained department personnel and follow-up to ensure performance complies with club's high standards of quality, service and guest satisfaction.
  • Introduced and instituted team service to both gourmet dining and banquet dining, resulting in immediate membership and guest satisfaction.
  • Collaborated with Head Chef to ensure adequate quantities of food and beverage inventory were on hand to ensure guest satisfaction.

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10. Special Events

high Demand
Here's how Special Events is used in Food And Beverage Manager jobs:
  • Maximize food and beverage sales by identifying and targeting sales opportunities through marketing including promotions and special events.
  • Managed and coordinated all special events during an expansive remodel and growth initiative period.
  • Planned and participated in restaurant promotions to increase customer awareness of special events.
  • Recognized by leadership for exceptional leadership skills during special events.
  • Organized dozens of catering events including weddings and special events
  • Catered special events on-site and on-location assisting Floor Managers.
  • Assisted with operation/ coordination of holiday and special events.
  • Managed multiple Restaurants; Special events and tournaments coordinator.
  • Coordinated and documented reservations and special events.
  • Managed on-site stadium concessions and special events
  • Work several positions within the department-Special Events
  • Volunteered at property special events.
  • Assisted in the preparation of breakfast for over 500 people daily, also worked special events and evenings during dinner service.
  • Created and Marketed special events such as wine and spirit tastings, beer-pairing dinners, to increase awareness and increase sales.
  • Set up and execute any banquet or special events for the day and prep for events for the next day.
  • Review staffing levels, business forecasts, logistics of operations, staff performance, promotions, special events, etc.
  • Assist in the planning and coordination of special events by creating renderings for and organizing banquet and private dining parties.
  • Developed, prepared and implemented menu design, wine lists, food and wine pairing, special events and promotions.
  • Set up special events within the Food & Beverage main outlets of Harbors Edge Restaurant and Quinn s Ale House.
  • Planned weekly menu with Chef for the Dining room, golf tournaments, fundraisers, weddings and special events.

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11. Daily Operations

high Demand
Here's how Daily Operations is used in Food And Beverage Manager jobs:
  • Facilitated daily operations and maintaining established standards of quality and service, as well as high level diplomatic and government functions.
  • Preformed daily operations/administrative task as assigned by the director to enhance food quality and labor goals.
  • Complete all daily financial paperwork that includes a detailed summary of daily operations.
  • Coordinated daily operations including weekly staff meetings, addressed and resolved customer complaints.
  • Oversee daily operations of all departments including beverage, culinary and catering.
  • Supervised all aspects of daily operations within an assigned work location.
  • Involved in daily operations concerning food and beverage presentation.
  • Managed daily operations to optimize sales and increase business.
  • Coordinate daily operations and ensure they are executed efficiently.
  • Managed daily operations in a National chain restaurant.
  • Managed daily operations in an upscale establishment.
  • Monitored all staff productivity and daily operations.
  • Managed daily operations of facility and employees.
  • Managed daily operations of a fine dining restaurant, two meeting spaces, deli, snack shop, and three bars.
  • Managed all facets of the daily operations of the golf course restaurant, lounge, on/off site catering and tournaments.
  • Manage the daily operations of a four diamond restaurant, In-Room Dining, Lobby Lounge, Banquets and Mini Bar.
  • Planned, managed and coordinated daily operations of Buffet and venues, assuring production levels and service standards were maintained.
  • Managed daily operations of restaurant, in-room dining, lounge, pool, catered events and all bar venues.
  • Hired, trained, and managed the performance of a 25-person team while overseeing daily operations including customer service.
  • Managed and supervised operations from creating menus to employee scheduling, staffing and vacation to day to daily operations.

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12. Beverage Operations

high Demand
Here's how Beverage Operations is used in Food And Beverage Manager jobs:
  • Managed food & beverage operations across three separate vessels -Fulfilled specific customer requests and demands -Oversaw weekly inventory and ordering procedures
  • Provided key management support to food & beverage operations for this internationally recognized 100+ seat restaurant and hotel.
  • Improved overall food and beverage operations, optimizing service and profitability through training programs and marketing initiatives.
  • Manage day to day operations evaluates performance and Identify problems related to food and beverage operations.
  • Work with Operations Manager to establish standard operating procedures for food and beverage operations.
  • Key responsibilities included directing food & beverage operations for seven full-service restaurants.
  • Assist in beverage operations and implement server training and menu development.
  • Coordinated all food and beverage operations within the casino
  • Experienced in managing entire food and beverage operations.
  • Manage all aspects of the food and beverage operations including its activities and the relationships between members and the employees.
  • Coordinate all food & beverage operations for Florida Marlins training facilities, Fantasy Camp, player and personnel catered events.
  • Green Airport in Warwick, was responsible for Beverage Operations for 4 Anton owned properties including a TGI Fridays franchise.
  • Managed food and beverage operations within a full service Hotel; generating over 3 million dollars in annual revenue.
  • Managed all food and beverage operations including restaurant, bars, banquets, Turn Grill and Oasis Pool Grill.
  • Supported and advised all aspects of food and beverage operations for 5 hotels in Nebraska, Iowa and Kansas.
  • Executed all Food and Beverage operations with full Profit and Loss responsibility for a Four-Diamond 156 room resort property.
  • Conferred with Executive Chef and other personnel to plan menu and other activities related to food and beverage operations.
  • Oversee all food and beverage operations, accounting, P&L and personnel management of four facilities.
  • Managed all food and beverage operations for 57-room, 158-suite, European-style AAA Four Diamond Award luxury hotel.
  • Promoted to this position in 2004 after establishing an excellent record of performance in food and beverage operations.

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13. Beverage Department

high Demand
Here's how Beverage Department is used in Food And Beverage Manager jobs:
  • Worked closely with HR management to determine staffing requirements, identified and recommended potential candidates for the food and beverage department.
  • Achieved budgeted revenues and expenses and maximized profitability related to the food and beverage department.
  • Assumed responsibility for entire operations including catering managers and food and beverage department.
  • Developed and implemented policies and procedures for food and beverage departments.
  • Maintain professional appearance and attitude throughout food and beverage departments
  • Managed Beverage Department at Evergreen Conference Center Resort.
  • Managed food and beverage department operation and inventory.
  • Maintained documentation for food and beverage departments.12.
  • Managed and scheduled staff, inventory, sales, oversaw various food and beverage departments and assisted with coverage of restaurants.
  • Managed the Food and Beverage Departments of both golf course facilities at The World Golf Village Resort on an interim basis.
  • Assisted in all aspects of the Food and Beverage department, primary responsibilities were in the banquet and conference service areas.
  • Ensured smooth operations of the food and beverage department through scheduling, billing, inventory and maintaining profitable relations with vendors.
  • Succeeded in improving Food and Beverage departments' ranking to Number One in financial and service comparison to other corporate properties.
  • Coordinate with accounting department about bank requests, cash control's and overall fiscal management of the food and beverage department.
  • Oversee Beverage department (purchasing, control, receiving and inventory) Accomplishments Gained valuable knowledge in coordination of golf tournaments.
  • Full management of Food & Beverage Department, which required training/managing of bar, restaurant and banquet of the hotel.
  • Maintained budget that was set forth for the food & beverage department, and managed the food & beverage staff.
  • Co-managed a food & beverage department consisting of two restaurants, two bars, and four quick service food outlets.
  • Plan and oversee all member events to promote the food & beverage department as well as create monthly newsletter articles.
  • Achieve budgeted revenues, control expenses, and maximize profitability within all areas of the food and beverage department.

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14. Labor Costs

high Demand
Here's how Labor Costs is used in Food And Beverage Manager jobs:
  • Developed forecast scheduling process to adhere to the occupancy rate of the hotel without sacrificing customer service or increasing labor costs.
  • Monitored purchasing, staffing, and inventory in order to control product and labor costs, ensuring adherence to the budget.
  • Produced all reports relating to food and beverage costs, labor costs, promotion analysis and guest comment card program.
  • Designed the kitchen, established F&B standards, developed financial goals, and managed food and labor costs.
  • Lowered labor costs by 10%, and properly hired and trained 14 new employees during first 2 months.
  • Schedule employees to ensure labor costs remain within budgetary guidelines, while maintaining a high level of customer service.
  • Controlled food, beverage, and labor costs; along with forecasting and scheduling to align with corporate benchmarks.
  • Uphold too many long hours of hands on service, food/labor costs, and providing safety policies and procedures.
  • Formulated, monitored, and maintained profitable operating budgets by controlling food, liquor, and labor costs.
  • Assisted in increasing revenues by more than 9% while increasing labor costs by less than 1%.
  • Managed food, beverage and labor costs to ensure an efficient operation and achieve revenue and profit goals.
  • Promoted to a position responsible for all front and back of house operations, food and labor costs.
  • Reduced food and labor costs by 5% while increasing sales, food/service quality and guest satisfaction.
  • Engineered menu changes in casino and track restaurants that resulted in overall lower food and labor costs.
  • Implement effective controls of food, beverage and labor costs and tracked budgets to ensure efficient operation.
  • Oversee venue operations to include inventory, food and beverage costs, labor costs and operating expenses.
  • Create effective and efficient schedules while maintaining labor costs, meeting staffing objectives and achieving guest satisfaction.
  • Maintained food / labor costs to competitive levels, while providing only the highest quality product.
  • Increased sales revenue during the season while keeping labor costs 10% below last years team.
  • Direct supervision and scheduling of line level associates with a focus on labor costs and productivity.

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15. Beverage Orders

average Demand
Here's how Beverage Orders is used in Food And Beverage Manager jobs:
  • Cross train necessary departments on taking food and beverage orders and setting structure and implementing SOP's and teaching of operation.
  • Placed food and beverage orders with 5 different vendors each day and performed end of month inventory.
  • Make sure that beverage team has all items to execute all beverage orders throughout the day.
  • Coordinated all alcohol and beverage orders according to the business and events needs.
  • Ensured quality, accuracy, and timely delivery of food and beverage orders.
  • Coordinated all food and beverage orders required for an event.
  • Take guest food and/or beverage orders and input orders.
  • Maintained all food and beverage orders and inventory.
  • supervised a staff of 6 with food and beverage orders for suites at baseball field.
  • Helped with organizing all golf tournaments Completed employee schedules on time Responsible for all food and beverage orders

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17. Inventory Control

average Demand
Here's how Inventory Control is used in Food And Beverage Manager jobs:
  • Developed and established new par system for better inventory control and maintained strong inventory system for beverages and bar amenities.
  • Reduced shrinkage and improve efficiency by motivating receiving staff to maintain more accurate records including inventory controls.
  • Conducted regular audits on inventory control to determine areas of potential loss or inefficiency.
  • Conducted purchasing and inventory control, managed vendor relations, and maintained accurate documentation.
  • Instituted purchasing and inventory control initiatives to efficiently track and maintain adequate inventory.
  • Managed point of purchase operations by monitoring food quality & inventory control.
  • Maintained adequate inventory controls of the entire food and beverage operation.
  • Maintained inventory control, improved product quality and reduced cost.
  • Provided inventory control to ensure correct amounts of high-quality products.
  • Reconcile weekly inventory with sales to ensure inventory control.
  • Purchased and received materials, performed inventory control duties.
  • Supported purchasing and inventory control of retail market.
  • Assisted Kitchen Manager with ordering and inventory control.
  • Prepare monthly cost analysis and inventory control reports.
  • Monitored inventory control, including purchasing and receiving.
  • Developed Inventory Control and liquor purchasing procedures.
  • Established staffing guidelines and inventory control procedures.
  • Provide assistance/supervision of inventory control for venue.
  • Ordered products and maintained inventory control.
  • Monitor budgets and inventory control.

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18. Staff Members

average Demand
Here's how Staff Members is used in Food And Beverage Manager jobs:
  • Performed employee relations including corrective counseling and termination, performance management, day-to-day supervision of staff members, and staff scheduling.
  • Ensured proper food handling by all staff members and made sure entire venue was up-to-date with current health code regulations.
  • Developed and implemented department goals and procedures in liaison with board members and consulting with organization officials and staff members.
  • Conducted proper training to ensure all staff members were properly trained to safely handle foods, beverage and utensils.
  • Provided constructive feedback to staff members to insure guest satisfaction, sales, and quality of overall hospitality.
  • Recruit, interview, hire and establish a training plan for all new food and beverage staff members.
  • Implemented quality and speed of service training for both Front of House and Back of House staff members.
  • Worked across multiple departments within the organization if any staff members are out sick, called-in, etc.
  • Managed 56 staff members and all front of house & back of house operations of dining services.
  • Coached and mentored 25 staff members by offering constructive feedback and taking interest in long-term career growth.
  • Manage the department activities and work assignments for staff members of the food and beverage department.
  • Supervised department of 30 staff members in food beverage operations by setting objectives and measuring performance.
  • Hire, train and coach a team of staff members while maintaining 25% labor cost.
  • Hired, trained and supervised more than 30 staff members, devised weekly and monthly schedules.
  • Identify training needs, including safety for staff members & design programs to address those needs.
  • Provided excellent customer service and communication skills to numerous companies, staff members, and vendors.
  • Managed 20-80 banquet staff members in a 16 million dollar banquet venue as a banquet manager.
  • Oversee the training for TIPS and Safe Serve for all food and beverage staff members.
  • Trained staff members on effective cleaning, resulting in constant high marks during health inspections.
  • Oversee and manage the hours and on-job duties of more than twenty staff members.

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19. POS

average Demand
Here's how POS is used in Food And Beverage Manager jobs:
  • Coordinated with regional environmental management to develop and promote sustainable cuisine, composting and energy efficient production practices at Zion Lodge.
  • Developed and implemented precise job descriptions for each department and each individual position within that department.
  • Advanced to progressively more responsible position in management role to provide supervision for a full-service deli/bar.
  • Recruited as executive chef and quickly promoted to management position in independent senior living facility.
  • Recruited qualified applicants for open positions developed and engaged associates to become future leaders.
  • Collaborated with Engineering/Maintenance and Housekeeping departments to provide a positive guest experience.
  • Possessed outstanding supervisory and management skills as well as strong communication skills.
  • Developed / mentored 7 supervisors for successful advancement to management positions.
  • Sustained a positive relationship with Union associates and Union representatives.
  • Interacted positively with customers while promoting club amenities & services.
  • Provided excellent customer service ensuring a positive dining experience.
  • Ensured overall positive customer experience and employee satisfaction.
  • Delivered exceptionally high levels of positive guest feedback.
  • Offered a positive model of enlightened hospitality.
  • Developed and maintained positive relationships with members.
  • Composed and distributed professional letters and memos.
  • Managed daily cash reconciliations using Posi-Touch systems.
  • Maintained positive vendor and community relationships.
  • Promoted a positive working atmosphere.
  • Developed a positive working environment.

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20. Service Standards

average Demand
Here's how Service Standards is used in Food And Beverage Manager jobs:
  • Monitored overall performance to ensure adherence to service standards, sanitation standards and productivity standards that ensures exceptional guest satisfaction.
  • Ensured consistent, high quality service standards and sanitation were maintained in areas of responsibility.
  • Maintain food safety requirements, quality assurance and customer service standards.
  • Established and maintained quality service standards and department policies and procedures.
  • Established and monitored quality of service standards.
  • Determined service standards for personnel.
  • Served food and drinks to a high volume of guests while maintaining service standards and working as part of a team.
  • Assist in training of all spirits and menu revisions for continuous improvement of product knowledge and to meet all service standards.
  • Move throughout facility and kitchen areas to visually monitor and take action to ensure food quality and service standards are met.
  • Trained front of house staff on service standards, provided feedback and held staff accountable to company policies and procedures.
  • Implemented a very extensive training program which focused on fine dining service standards, wine knowledge, and culinary skills.
  • Evaluated and enhanced service standards, developed and implemented training programs for front and back of the house employees.
  • Implemented a standard of procedure for all servers to follow to help achieve higher service standards and guest satisfaction.
  • Set and achieved customer service standards and sales goals as well as created and implemented incentive programs for staff.
  • Trained new managers and employees in proper service standards and procedures to adhere to the company's policies.
  • Interviewed, hired and trained all front of the house staff to align with clubs' service standards.
  • Worked closely with food and beverage director, catering director, and general manager to ensure service standards.
  • Introduced new cocktail service standards at Buffet and implemented new training program, increasing alcohol sales 30%.
  • Maintained food quality & service standards; Engaged with guest to enhance their experience and create loyal customers.
  • Involved with hiring, training, purchasing, improving service standards, guest satisfaction & associate engagement.

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21. Cost Control

average Demand
Here's how Cost Control is used in Food And Beverage Manager jobs:
  • Maximized food and beverage revenue through strategic promotions, cost control measures, budgeting opportunities and inventory management.
  • Cost management through cost isolation and allocation to identify performing outlets and then implement cost control measures.
  • Developed and trained managers in each unit on cost control practices that mitigated waste and increased profitability
  • Exercise excellent judgment in cost control procedures, financial accounting, inventory levels and labor management
  • Worked closely with departmental supervisors to maintain an excellent food and beverage cost control percentage.
  • Participated in departmental budget and cost control planning, execution and analysis.
  • Maintained inventory and cost controls along with directly overseeing profitability targets.
  • Establish food inventory and cost control maximizing company profits.
  • Established precise budget and implemented efficient cost controls.
  • Monitored inventory controls and cost control.
  • Maintain proper bar inventory, cost control, ensure compliance with proper cash control procedures and complete accounting and administrative reports.
  • Maintained food, liquor and wine inventories, pricing of product, cost control, and analysis of sales and budgets.
  • Directed 7 employees at Riverside Golf Course with responsibility for P&L, sales, inventory and cost controls.
  • Helped Director of Food and Beverage with forecasting, cost control, payroll, sales projections, and growth objectives.
  • Performed inventory control, procurement, P&L management, cost control, staff supervision among other related functions.
  • Improved Guest Satisfaction Scores while maintaining profit and loss, budget goals, cost controls, labor and inventory.
  • Manage food and beverage cost controls for restaurant, banquets, catering and food outlets up to 1000 guests.
  • Instituted revenue development and cost control programs to improve the profitability of the Banquet, Restaurant & Bar operations.
  • Prepare and implement food & beverage cost control systems for 2 million in revenue at each 80 seat restaurant.
  • Contribute to the profitability of the outlets by utilizing effective cost controls, and efficient scheduling of staff members

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22. Micros

average Demand
Here's how Micros is used in Food And Beverage Manager jobs:
  • Utilized extensive knowledge of Labor Management Systems and Property Programmer for MICROS in consistently achieving budgetary and productivity goals.
  • Restructured entire Micros system and updated pricing to achieve maximum profit levels.
  • Developed proficiency in Micros system for sales and balancing register.
  • Utilized Micros management systems and Microsoft Office.
  • Staffed and implemented training for employees which included front and back of the house procedures and responsibilities, and POS Micros.
  • Key player in the implementation of the Micros 9700 conversion Certified TIPS Trainer Assisted in planning and executing catering/ banquet events
  • Excel, Microsoft Word, Adobe, PowerPoint, InfoGenesis (POS), Cyclone Bar System and Outlook.
  • Obtained computer proficiency skills in using automation tools such as Microsoft Office Word, Excel, and Power Point.
  • Experienced in Microsoft Office products, Open Table Reservation system, and hold current California Food Handler Permit.
  • Served as on-site property expert for Micros POS system and IT liaison for F&B departments.
  • Updated and maintained prices, menu items, and specials in Micros point of sale system.
  • Published and printed all menus, menu boards and restaurant marquis boards using Microsoft Publisher.
  • Worked with Lotus, Microsoft Word, Excel, Windows 95, AmiPro, Breeze
  • Managed Micros POS system for restaurant orders, amenities, transactions and tip disbursement.
  • Programmed and maintained the Micros point of sales software for the restaurant and hotel.
  • Record sales and input manually into database each shift using Micros POS system.
  • Update and maintain Micros POS computer system, from inventory to employee data.
  • Control Micros user functionality for team, new menus and special events/holidays.
  • Trained newly hired managers how to navigate the back end Micros POS.
  • Reconcile Micros register issues for employees in the bar and The Bistro.

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23. CAF

average Demand
Here's how CAF is used in Food And Beverage Manager jobs:
  • Managed operations of cafeteria and fine-dining restaurant at world-class ski resort.
  • Managed $1.5 million construction process for Cafeteria-to-Food-Court conversion.
  • Order any and all food, beverage and paper goods needed for our cafe, sweet shop and burger bar.
  • Manage a deli cafe while maintaining established operational standards to maximize profits of the resort.
  • Manage ski area cafeteria in the winter, golf course grill in the summer.
  • Supervised and controlled main line cafeterias capable of handling 4,000 people daily.
  • Perform a weekly inventory of food, liquor and retail items in cafe
  • Created new menus for the cafe and worked with all vendors.
  • Redesigned kitchen and front of cafeteria, streamlined cafeteria lines.
  • Retail manager for seafarer cafe and upper deck dining room.
  • Designed menus for the bars, cafes and restaurants.
  • Developed and revised catering and small cafe menus.
  • Prepare purchase orders for the restaurant and cafeteria.
  • Assisted Chef and Cafe with production of food.
  • Perform weekly and monthly maintenance on Espresso machine and other equipment to ensure the cafe was always functioning.
  • Manage the day-to-day, catering and coffee operations of a cafe in Downtown Dallas.
  • Managed Cafe Attendents and other food venues, a team of 40 plus.
  • Managed all aspects of Food and Beverage employee cafeteria for Ameritrade Inc.
  • Manage lobby bar and Phi Cafe Ordering of food, supplies, liquor, wine, beer.
  • Managed operations of 3 other outlets - In Room Dining, Galileo Lobby Lounge & Bar and Pool Bar & Caf .

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24. FOH

average Demand
Here's how FOH is used in Food And Beverage Manager jobs:
  • Lead 70 person (FOH) F&B team by attracting, recruiting, training and appraising talented personnel.
  • Supervised a team of 30 FOH staff and 2 FOH managers Kept labor, food and liquor costs low.
  • Participated in interviewing and hiring all FOH staff, service training, and preparing all new hire documents.
  • Created a training program for all FOH on knowledge of steps of service, wine and culinary knowledge.
  • Manage FOH, P&L, inventory, ordering, supervision, staffing, and training.
  • Create par levels and maintain inventory of linen, liquor, beer, and FOH dry goods.
  • Hired, trained and scheduled 50+ FOH staff for events and created incentive programs which increased revenues.
  • Front of House (FOH) including: Restaurant manager, waitress, bartender and hostess.
  • Employed in various FOH roles including: hostess, waitress, bartender, and cocktail waitress.
  • Participated in training program, which included myself and one other coworker training all FOH employees.
  • Maintained excellent wine service by training the FOH every shift and improved service quality.
  • Organized food and beverage systems such as inventory, product rotation and FOH standardization.
  • Handled all guest relations, supervision of FOH staff and staffing levels.
  • Rolled out weekly wine tasting programs and wine education to FOH staff.
  • Design and implemented the new FOH standard employee training program.
  • Designed creative cocktails, performed blind tastings with FOH.
  • Designed efficient side work and cleaning schedule for FOH.
  • Develop FOH New Hire Training Packet.
  • Purchased FOH products and supplies.
  • Provided hands on training and continuous one on one coaching to all servers, bartenders, baristas and additional FOH staff.

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25. Monthly Inventory

average Demand
Here's how Monthly Inventory is used in Food And Beverage Manager jobs:
  • Controlled incoming and outgoing inventory to ensure accurate accounting to support the monthly inventory process.
  • Performed monthly inventory cycle counts and provided input in weekly budget and supply forecasting activities.
  • Managed complaint resolution, menu development, and rotation/procurement of $95,000 monthly inventory.
  • Created and maintained beverage program including monthly inventory and cost management assessment.
  • Established and maintained monthly inventory for all food and beverage operations.
  • Tasked with developing effective inventory control system, including monthly inventory.
  • Performed monthly inventory and completed weekly ordering for the facility.
  • Inventory control with daily monitoring and monthly inventory count.
  • Monitored monthly inventory and weekly scheduling.
  • Maintained monthly inventory and maintenance checklists.
  • Completed weekly and monthly inventory, reports, and ordered food and liquor to maintain fully stocked kitchen and bar.
  • Place food orders in conjunction with calculating cost and take monthly inventory to insure the department stays within budgeting allowance.
  • Completed monthly inventory, cost analysis, ordered supplies and materials for daily operations to maximize financial and service results.
  • Managed the entire restaurant function including all purchasing, food and beverage orders, and daily and monthly inventory control.
  • Manage department budget, redesign the bar menu bi-annually, and keep a monthly inventory on all product.
  • Managed $46K monthly inventory, and developed liquor, beer and wine menus increasing sales.
  • Assisted in marketing and sales techniques and practices as well as monthly inventory and ordering.
  • Perform a monthly inventory on all food and beverage items sold within the subsequent period.
  • Managed monthly inventory of food and liquor as well as profit and loss review.
  • Controlled monthly inventory and cost of sales summaries for all banquet and restaurant menus.

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26. Liquor Inventory

average Demand
Here's how Liquor Inventory is used in Food And Beverage Manager jobs:
  • Conducted monthly liquor inventory, placed liquor orders maintaining an annual budgeted beverage cost.
  • Maintained liquor inventory imputing all consumption and received product into perpetual inventory.
  • Performed liquor inventory and ordering.
  • Maintain proper liquor inventory levels.
  • Maintain liquor inventory, places liquor order, make sure that the bar it's following the Hotel minimum standards.
  • Maintained liquor inventory and contributed to the overall experience for the customers and club members.
  • Assisted, organized and performed daily tasks including liquor inventory, daily side work.
  • Manage and maintain liquor inventory for entire property, including banquets and catering.
  • Assisted in all wine and liquor inventory, as well as purchasing product.
  • Implemented a daily liquor inventory system to control and monitor daily usage.
  • Developed new wine program, responsible for liquor inventory and costs.
  • Monitor and control the beer, wine, and liquor inventory.
  • Manage monthly wine, beer and liquor inventory averaging $22,000
  • Reduced liquor inventory and maintained a 19% liquor cost.
  • Performed weekly liquor inventory and placed orders as needed.
  • Preform food and liquor inventory of multiple units.
  • Handle all liquor inventory and ordering.
  • Maintain food and liquor inventory.

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27. Private Parties

average Demand
Here's how Private Parties is used in Food And Beverage Manager jobs:
  • Demonstrated skills accommodating private parties and featuring corporate top executives and sports figures.
  • Recruited, trained, and scheduled staff for snack bar, private parties, bar and club functions.
  • Solicited, administered and evaluated special functions such as; weddings, private parties and business conferences.
  • Supervised a separate catering department consisting of 5 team members for private parties and special celebrations.
  • Managed daily restaurant, bar, and seasonal poolside grill operations and private parties.
  • Assisted with private parties and service in food and beverage outlets when necessary.
  • Expanded revenue channels by planning private parties, receptions & catering activities.
  • Planned events such as golf outings, private parties, and fundraisers.
  • Assisted with daily clubhouse operations including overseeing private parties and club functions.
  • Arrange events and private parties of up to 1,000 guests.
  • Coordinated private parties, banquets, and off property events.
  • Worked closely with private membership to plan private parties.
  • Arranged banquet events and private parties.
  • Assigned duties to the staff for private parties held in the Coffee Shop and the Bar.
  • Managed catering and banquet operations onsite that includes rehearsals, private parties, and wine dinners.
  • Attracted private parties and event coordinators by improving ambience of hotel restaurant.
  • Planned menus,private parties and Holiday Specials.
  • Trained new employees Assisted with food and beverage inventory Managed bar staff Created food and beverage menus Booking of private parties

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28. Day-To-Day Operations

average Demand
Here's how Day-To-Day Operations is used in Food And Beverage Manager jobs:
  • Involved in improving day-to-day operations including everything from customer satisfaction to labor costs.
  • Performed day-to-day operations of food service area in an eight-screen movie/entertainment complex.
  • Directed overall direction and day-to-day operations for the food and beverage department.
  • Managed day-to-day operations of restaurant located within a large department store.
  • Managed day-to-day operations and tended bar.
  • Supervised day-to-day operations of restaurant.
  • Manage day-to-day operations, monitors quality and standards to meets the expectations of the company set goals on a daily basis.
  • Supervised and coordinated daily technical operations and special projects for each shift as derived from the day-to-day operations of the establishment.
  • Control day-to-day operations, schedule, hire, fire, make weekly orders, monthly inventories, book and plan banquets.
  • Support the day-to-day operations to ensure the effectiveness and cost efficiency of the hotel's bar, restaurant, and events.
  • Manage all front of the house food and beverage and day-to-day operations within budgeted guidelines and to the highest standards.
  • Manage day-to-day operations within the budgeted guidelines and following the highest standards of excellence according to company's policies.
  • Led day-to-day operations of restaurant, including financial management, quality control, service standards, and staff education.
  • Directed day-to-day operations of a restaurant and bar while managing a full service banquet hall and catering facility.
  • Managed day-to-day operations of 3 full service restaurants, 3 quick service restaurants, and 7 full-service bars.
  • Led day-to-day operations of a restaurant, catering facilities; and a night club at both hotels.
  • Directed all day-to-day operations and the culinary staff in running 3 kitchens serving this 400-member private facility.
  • Manage day-to-day operations, General Manager- Manager on property shifts, guest shipping and receiving needs.
  • Managed all F & B and day-to-day operations within budgeted guidelines and to the highest standards.
  • Managed day-to-day operations verifying that quality, standards, and customer's expectations were met.

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29. Staff Training

average Demand
Here's how Staff Training is used in Food And Beverage Manager jobs:
  • Offer professional and business driven input to upper management for staff training and operational procedures.
  • Developed, coordinated and performed continuous staff training.
  • Developed department budget and implemented staff training plans.
  • Achieved these results through increasing food quality, menu pricing according to our seasonal demographic and continuous staff training and development.
  • Completed hiring initiatives, inventory, ordering, scheduling, staff training, cash handling and service recoveries when appropriate.
  • Improved guest satisfaction scores from the 60's to the consistent 90's through staff training and effective system implementation.
  • Organized staff training materials and aided in staff re-training efforts through performance management and regular coaching of serving staff.
  • Supervised production of food products, staff training of ServSafe, HACCP as well as vector control.
  • Create programs and operating procedures for staff training and development to ensure stellar customer service.
  • Delivered all staff training/ new hire orientation programs and resolved any employee relations issues.
  • Staff Training: All New-hire info including training guides, schedules, packets and testing
  • Achieve successful function for the staff training grand opening Victor's Hotel Miami Beach
  • Conducted extensive staff training, and created a growth oriented culture of learning.
  • Created and implemented staff training, which led to improved customer satisfaction scores.
  • Conducted weekly staff training on efficient service and food & beverage knowledge.
  • Encouraged ongoing staff training in product and fine dining service knowledge.
  • Established best practice standards by overseeing an ongoing staff training program.
  • Created SOP for staff training and monitoring standardization of practices.
  • Improved guest relations through staff training, ensuring customer satisfaction.
  • Full P&L responsibility, hiring, staff training

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30. Training Programs

low Demand
Here's how Training Programs is used in Food And Beverage Manager jobs:
  • Conducted monthly department meetings and deliberated various training programs; also developed and introduced new training manual for associates.
  • Designed, trained and implemented training programs that ensured high quality service, profitability and asset protection.
  • Improved and maintain productivity and morale by initiating systems for accountability and providing effective training programs.
  • Improved productivity and morale by initiating systems of accountability, and by instituting effective training programs.
  • Created, developed and implemented formalized operational systems, procedures and effective training programs.
  • Developed guest-service training programs for management and French cast including overcoming language barriers.
  • Implemented and executed educational and comprehensive training programs within my staff.
  • Developed standard operating procedures and training programs for the banquet department.
  • Created server training programs with position specific expectations.
  • Developed and implemented training programs for reservation sales.
  • Organize and direct training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining facilities.
  • Designed and implemented training programs for guest service agents and new hires as well as empowerment training for all office staff.
  • Manage all sources of food and beverage on a daily basis, run money handling/cashing training programs for all revenue employees.
  • Coordinate the development and delivery of training programs in environmental, safety, food and beverage practices for department personnel.
  • Updated and upgraded all training programs, marketing plans, budgets and menus to create more effective and professional systems.
  • Developed and implemented LEGOLAND Florida food and beverage curriculum, training programs, and mentor programs.
  • Developed and facilitated classroom and large group training programs in COGS, Food Safety and Operations.
  • Reviewed and assisted fellow management staff with recruiting plans, hiring decisions and training programs.
  • Created and monitored employee training programs, payroll, scheduling and food and beverage costs.
  • Convene regular F&B meetings, planning and coordinating training programs for employees.

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31. In-Room

low Demand
Here's how In-Room is used in Food And Beverage Manager jobs:
  • Assisted department heads in supervision and execution of daily operating activities in the banquet, in-room dining, and restaurant outlets.
  • Manage the hotel's food & beverage operations, which include FIRE Restaurant, Bar, Terrace and In-Room Dining.
  • Lead Coordinating Manager for all in-room catering, directly worked with guests to create a memorable Private Dining Experience.
  • Manage daily operation of all Food & Beverage Outlets including, In-Room Dining, Lobby Bar, & Restaurant.
  • Created cocktail program for pool, in-room dining, lounge bar, happy hour, and restaurant menus.
  • Developed extensive wine and beverage program as well as all menus for restaurant, catering and in-room dining.
  • Managed The Palm Court, Rose Club, Champagne Bar, and in-room dining for a five-star hotel.
  • Manage the food & beverage operation of two bars, full service restaurant, and in-room dining services.
  • Provided quality control and management of customer service for restaurant, in-room dining, and bar patrons.
  • Managed the daily Food and Beverage operation in three outlets: In-room dining, restaurant and lounge.
  • Conduct weekly inventory checks per outlet for Kitchen, Restaurant, Bar, Banquets, In-Room dining.
  • Included with all outlets, In-Room dining but also team members for each outlet and their training.
  • Attended to guest needs in the bar, dining, banquet, and in-room dining areas.
  • Put into operation and managed two full service lounges, formal restaurant, and in-room dining.
  • Directed and oversaw the daily operation of five outlets, banquet facilities and in-room dining.
  • Managed beverage program of luxury hotel and restaurant, encompassing in-room and banquet services.
  • Introduced new In-Room Dining concept that saves $195,000.00 in labor year over year.
  • Manage Palace Restaurant, Cricket Lounge, In-room Dining and Private Dining.
  • Implemented nationwide in-room dining, bar and lounge menus.
  • Managed operations of Jordan's Restaurant and In-Room Dining.

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32. Starbucks

low Demand
Here's how Starbucks is used in Food And Beverage Manager jobs:
  • Managed and maintained 4 food and beverage departments which included Starbucks, Full Service Restaurant, Lounge, and Room Service.
  • Implemented multiple revenue creating programs, such as Pizza Delivery service, Brunch and implement Starbucks program in our Hotel.
  • Managed all the various main service areas of the hotel including the restaurant, Starbucks, room service and banquets.
  • Capitalized business opportunities in the market area; executing marketing strategies for both Shula's Steak House and Starbucks.
  • Overlooked a Starbucks kiosk, bar and lounge area, room service, and a fine dining restaurant.
  • Managed the Restaurant, In-Room Dining, Bar, Starbucks Kiosk and Executive Lounge within budgeted guidelines.
  • Coached and developed the Shift Leaders within Starbucks, California Pizza Kitchen, and Ruby's Diner.
  • Managed over 75 employees, in five different food and beverage outlets, including a Starbucks.
  • Managed all food and beverage outlets (Starbucks, Concord Restaurant, Sheraton Banquet Hall).
  • Oversee 2 restaurants, 2 bars, room service, Starbucks, and banquet department.
  • Developed and implemented a flavored coffee program to regain customers from a nearby Starbucks.
  • Manage labor hours and budget for the Breakfast, Starbucks, and Marketplace.
  • Maintained full responsibility for managing high volume food outlets including 2 Starbucks.
  • Opened 10 of the 13 Starbucks locations in Sky Harbor Airport.
  • Supervised planning, execution and opening of the Starbucks Coffee Shop.
  • Transitioned in-room coffee and room service to the Starbucks brand.
  • Manage and order for Starbucks Coffee counter and store.
  • Assist in the operations of the three Starbucks outlets.
  • Assisted in getting Starbucks concept off the ground.
  • Manage all three sectors of the restaurant (bar, Starbucks, Dining Room).

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33. High Volume

low Demand
Here's how High Volume is used in Food And Beverage Manager jobs:
  • Managed a high volume restaurant & improved all controllable costs thereby maximizing financial performance.
  • Waited tables in fast-paced high volume production environments
  • Inventory, product orders, scheduling, creating special event promotions based on events and high volume needs.
  • Trained in Fine Dining, Banquets, Beverage, Room Service, Quick Service & High Volume Restaurants.
  • Expedite kitchen, restaurant and lounge during high volume times while maintaining a safe and sanitized work environment.
  • Trained employees how to build business and retain repeat clientele in a high volume sales industry.
  • Managed room service, bar, and restaurant operations in a high volume atmosphere.
  • Supervised daily work activities in high volume restaurants, room service and casual dining.
  • Managed 14 Stewards in a high volume food and beverage outlet as an Asst.
  • Opened and created high volume, top producing Banquet Department from its inception.
  • Used our high volume of buying to leverage competitive pricing and between multiple vendors
  • Manage high volumes of plated, buffet events for Business Proposals reunions.
  • Supervised 5 restaurants and 18 bars in a high volume casino.
  • Managed and cooked for a high volume banquet department and lounge.
  • Managed operations of 2 high volume restaurants and bars.
  • Planned & managed high volume events and banquets.
  • Demonstrate guest service skills in high volume area.
  • Operated a high volume bar and restaurant.
  • Have experience with high volume team meals.
  • Handled high volume and high stress situations.

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34. B Outlets

low Demand
Here's how B Outlets is used in Food And Beverage Manager jobs:
  • Confirm and communicate all guest related concerns to the respective F&B outlets as well as to other departments.
  • Develop internal marketing and programming strategies for all F&B outlets, including implementation, advertising and promotional campaigns.
  • Managed and oversaw all F&B outlets, Room Service, Restaurant, Kitchen, Banquets and the Bar.
  • Oversee all F&B outlets including; Banquets, Room Service, Library Bar, Landmark Restaurant.
  • Worked closely with Executive Chef in quarterly menu development and designs for all F&B outlets.
  • Supervised four F&B outlets including banquets, restaurant, room service, bar and lounge.
  • Organized, supervised and controlled all the F&B outlets of the university i.e.
  • Responded to guest inquiries and coordinate special arrangements and requests for F&B outlets.
  • Provide overall direction to the food and beverage department including all F&B outlets.
  • Coordinate, supervise, and direct all aspects of the F&B outlets.
  • Oversee all operations in F&B Outlets within a property of 486 rooms.
  • Worked closely with Marketing to help create promotions for all F&B outlets.
  • Design exceptional menus for all F&B outlets with financial viability in mind.
  • Maintain inventory costs, controls and procedures for all F&B outlets.
  • Managed four F&B outlets and the hotel's Banquet Department.
  • Purchased food, beverages and supplies for F&B outlets.
  • Managed scheduling for all F&B Outlets and Banquet payroll.
  • Managed F&B outlets for 528-room downtown Dallas convention hotel.
  • Manage and develop F&B Outlets Managers and department supervisors.
  • Prepare budgets and guidelines for all F&B outlets.

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35. Service Staff

low Demand
Here's how Service Staff is used in Food And Beverage Manager jobs:
  • Fostered cooperation and trained service staff to promote customer-focused services.
  • Tasked to train and supervise assigned food and bar service staff in proper procedures for all beverage and food prep service
  • Hired, trained, supervised and evaluated the service staff for the dining room, bar lounge and banquet facilities.
  • Improved overall service in the dining room and at the beach and pool by working hands-on with the service staff.
  • Hired key supervisors (Banquet Manager, Grille Manager, Beverage Manager, Catering Manager and all service staff).
  • Recruit, hire, train, coach, and schedule all food and beverage staff, including service staff.
  • Oversee all the day-to-day the operations of the dining rooms, private events and the service staff.
  • Delegated and managed works duties of the kitchen and service staff to build morale and team spirit.
  • Hired, trained, and directed kitchen, bar, and service staff of 40 people.
  • Recruited, trained, and motivated front of house service staff, servers, and bartenders.
  • Recruit ed, hired, supervised, scheduled, and motivated service staff and chefs.
  • Hired, trained and disciplined service staff with the assistance of two Dining Room Captains.
  • Trained all service staff in wine presentations, service etiquette, sanitation and safety.
  • Implemented a continuous training program for the Club's service staff of 30 employees.
  • Hire all food and beverage service staff and train according to country club standards.
  • Retrained and reformed all service staff and was able to increase customer satisfaction.
  • Trained service staff to enhance customers service and increase profit through suggestive selling.
  • Lead and oversee a consistent service staff of 25 to 30 people.
  • Created new steps of service guidelines and ensured service staff compliance.
  • Total control of service staff from training to daily service operations.

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36. BOH

low Demand
Here's how BOH is used in Food And Beverage Manager jobs:
  • Oversee 20+ associates including BOH kitchen employees and Executive Chef, assistant F&B manager and banquet captain.
  • Created and implemented highly successful training series for all FOH & BOH employees which increased levels of service.
  • Directed all phases of the FOH and BOH operations to ensure standards of service were consistently achieved.
  • Hired FOH and BOH management, oversaw hiring, personnel, scheduling of 60-120 employees.
  • Oversee FOH and BOH staff which fluctuates from 65-120 persons depending on the season.
  • Work with BOH to ensure we are providing quality product to our guests.
  • Coordinated FOH and BOH ensuring efficient operations, in accordance with company standards.
  • Monitor all of BOH to establish & maintain excellence in dining standards.
  • Managed a staff of 20+ people including FOH and BOH personnel.
  • Managed and Coordinated FOH & BOH that ensured efficiency of operations.
  • Implemented FOH & BOH operational systems that became core company standards.
  • Managed FOH and BOH operations while maintaining state regulated health standards.
  • Served as liaison between dining room and BOH staff.
  • Assist with every aspect of BOH and FOH.
  • Implemented and monitored FOH and BOH training program.
  • Cover Both FOH and BOH management.
  • Implemented, trained, and executed all F & B operations (FOH / BOH).
  • Back of House (BOH) including: prep work and cooking.
  • Set up training programs and SOP for both FOH and BOH.
  • Supervised over 50 FOH and BOH staff in high volume, full service, 200-seat casual dining restaurant and bar.

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37. Marriott

low Demand
Here's how Marriott is used in Food And Beverage Manager jobs:
  • Received extensive hospitality training attending Marriott hospitality courses and lectures.
  • Voted employee of the month three months after starting at the Marriott for outstanding services to guests and other hotel departments.
  • Develop a Food and Beverage operating strategy that is aligned with the Marriott's business strategy and lead in the execution.
  • Designed opening and closing procedures, scheduling and training programs to work in conjunction with the Marriott training standards.
  • Acknowledged as the Best Breakfast Overall in 2007 and 2008 through a Marriott Guest Service Satisfaction Survey.
  • Update in training manuals and oversaw the training grid for the new Marriott White Lodging training.
  • Worked closely with cooperate level management and Marriott standards personnel to enhance the processes and procedures.
  • Assisted Management in the transition from the Hawaiian Regent Hotel to the Marriott chain.
  • Trained, supervised and evaluated staff in accordance to Marriott standards.
  • Delivered 100% passing rate on all Marriott Food Audits.
  • Oversee 3 Marriott-Branded Hotels: Campus Setting: 830 Rooms.
  • Received Top Honors for Marriott's prestigious Associates Opinion Survey.
  • Ensured that Marriott and client standards were met and exceeded.
  • Transferred to Marriott Hotel at Newark Airport in 1990.
  • Managed Champions Sports Bar Operations at Marriott Marquis.
  • Achieved 1st Green rating, 94%, on Marriott QA at this hotel.
  • Created a training program incorporating the new concept of Terrazza with Ritz-Carlton, Marriott, and Forbes standards.
  • Transferred to Sodexho Marriott upon the completion of contract as Catering Manager at Dell Corporation.
  • Opened the new Kuhio Beach Grill Restaurant under the Marriott brand.
  • Managed the fine dinning restaurant (Trattoria) Transferred to the Marriott

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38. Beverage Sales

low Demand
Here's how Beverage Sales is used in Food And Beverage Manager jobs:
  • Calculate monthly rent owed to the Seattle Center based on percentages of Concessions, Sub-contractors and Premium food and beverage sales.
  • Introduced new products, promoted product usage and quality, and maintained inventories by building close relationships with Beverage Sales Representatives.
  • Increased beverage sales by 8% at Martini Bar and doubled food sales with introduction of smart and healthy choices.
  • Reported to General Manager generating $750,000 in food & beverage sales with a limited membership (150).
  • Performed purchasing and inventories for ship with $130,000 in weekly beverage sales while maintaining a 19.6% pour cost
  • Total food and beverage sales are 4 million plus and total club budget is just over 8 million.
  • Increased food and beverage sales during golf season and created a market for the restaurant in the off-season.
  • Direct and supervise employees engaged in food and beverage sales at concept restaurants in Virginia and Colorado.
  • Gross dollar volume - 2.5 million, with annual food and beverage sales - $1.3 million.
  • Surpassed 2014 beverage sales by 6%, exceeding a 2% sales increase goal.
  • Designed and implemented a program to motivate beverage sales, tripling beverage sales per guest.
  • Developed, implemented and managed business plans to promote profitable food and beverage sales.
  • Managed all beverage sales for all events by recruitment and training of staff.
  • Created an ongoing wine training program and incentive program to increase beverage sales.
  • Maintain daily records of food and beverage sales and volume of guest activity.
  • Sell, staff and profit from food and beverage sales for large-scale events.
  • Reported all sales beverage sales to the Director of food and Beverage.
  • Created new sales techniques and ideas for food and beverage sales.
  • Implemented strategic food and beverage sales plans to increase volume.
  • Total Food and Beverage sales of $3.1 million annually.

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39. Inventory Management

low Demand
Here's how Inventory Management is used in Food And Beverage Manager jobs:
  • Controlled labor expenses, effective inventory management and ordering of all necessary requirements for the hotel.
  • Reduced inventory stockpiles and waste through development of inventory management processes and monitoring of timing/metrics.
  • Inventory management - Estimate liquor, wine, beverage consumption to anticipate purchasing requirements.
  • Deliver company profit plan through effective inventory management, ordering and sales reconciliation.
  • Assisted with inventory management and requisition of materials and goods.
  • Directed menu development, purchasing, and inventory management tasks.
  • Oversee inventory management and requisition of materials and goods.
  • Sourced food vendors and inventory management.
  • Direct scheduling and inventory management.
  • Included are labor scheduling, monthly P&L report, quarterly business review, cash and inventory management.
  • Complete responsibility for inventory management, AP, sales and production reports, staffing and payroll.
  • Conducted annual budgeting, purchasing, inventory management, labor, and financial reporting.
  • Directed and assisted the purchasing clerk in all aspects of procurement and inventory management.
  • Inventory management, labor management, & project management.
  • Inventory management is a large part of my day.
  • Inventory management, supply ordering, employee scheduling.
  • Inventory management for a large scale restaurant.
  • Inventory management of food and liquor.
  • Reduced and controlled expenses by inventory management and budget allocating.Trained, coached and mentored staff to ensure smooth execution of banquets.
  • Establish guidelines and timeframe for inventory management procedures.

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40. Customer Complaints

low Demand
Here's how Customer Complaints is used in Food And Beverage Manager jobs:
  • Investigate and resolve customer complaints regarding food quality, service or accommodations.
  • Address customer complaints and advise General Manager about appropriate corrective actions.
  • Conducted and coordinated on-the-job training for associates and resolved customer complaints.
  • Resolve customer complaints, effectively providing them with satisfactory solutions.
  • Provided excellent client services and resolved customer complaints.
  • Resolved customer complaints ensuring customer left satisfied.
  • Handle customer complaints ensuring a satisfactory resolution.
  • Handled customer complaints and worked with both front of the house and back of the house to rectify problems quickly and efficiently
  • Resolved customer complaints regarding food quality and service and made sure the business complied with health and food safety regulations.
  • Organized and aided team members in every food stand during fast paced operations, including managing customer complaints.
  • Respond to customer complaints or inquiries, solicit customer feedback, input and information through varies communication vehicles.
  • Handle all customer complaints and resolved any issues to the best of my ability.
  • Handled and resolved all customer complaints and grievances in a curious and professional manner.
  • Provide resolution to customer complaints in a timely, friendly and professional manner.
  • Responded diligently to customer complaints and took appropriate action to rectify issues.
  • Responded to any customer complaints concerning food and service.
  • Handled all customer complaints and service issues.
  • Executed customer complaints and field inquiries.
  • Fielded customer complaints and comments.
  • Provided customer assistance Addressed any customer complaints

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41. Wine List

low Demand
Here's how Wine List is used in Food And Beverage Manager jobs:
  • Restructured beverage inventory and wine list.
  • Assist in the success of the WAC Wine Program maintaining inventory, wine list, and support wine tastings.
  • Started a Wine of the Month program to increase wine sales and introduce new wines to the wine list.
  • Managed wine inventory, wine cellar and improved the wine list from 200 items to around 1000.
  • Created the opening 200 bottle wine list, as well as a craft beer and spirit list.
  • Scheduled quarterly beverage program training with our wine vendors and service staff on new wine list items.
  • Created new menus, wine lists, and other marketable features to increase club prestige and profits.
  • Developed a brand new wine list which was 100% local to compliment our local wine appellations.
  • Greet guests, escort them to their seats, and present them with menus and wine lists.
  • Ordered and maintained par stock of all beverages including creating a 50 plus bottle wine list.
  • Created new menus (banquet, groups and regular dining) and wine lists, etc.
  • Created all beverage menus (Wine List / Cocktail List / Fine Spirit Selections).
  • Designed & implanted a new wine list that included a wines by the glass program.
  • Redesigned wine list which resulted in increases bottle sales (13% 2008 to 2009)
  • Worked to enhance restaurant sequence of service and implemented a rotating restaurant wine list.
  • Created appealing new menus and wine lists for each meal according to company standards.
  • Assist with the development of wine list and bottle/glass wine sales promotion programs.
  • Maintained full responsibility for menu design, wine lists, and banquet marketing.
  • Negotiated contracts with vendors and created wine lists and menus for all outlets
  • Refined menus and wine lists, both content and pricing with Exec.

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42. Front Desk

low Demand
Here's how Front Desk is used in Food And Beverage Manager jobs:
  • Organized and supervised the shifts of kitchen, wait, bar, housekeeping, maintenance, pro-shop and front desk staff.
  • Coordinated daily with all hotel departments including Culinary, Catering Sales, Banquets, Concierge and the Front Desk.
  • Handled front desk register/ balanced drawer at end of shift/ensured accurate accounting of restaurant/bar and banquets.
  • Served as front desk, housekeeping, and resort manager for General Manager when assigned.
  • Assist general manager with supervising maintenance, housekeeping, front desk and business office departments.
  • Trained in all outlets of the hotel, specifically front desk and night audit.
  • Trained and monitored new hires in daily front desk and restaurant processes and operations.
  • Interacted with front desk, general manager, food and beverage manager and controller.
  • Acted as a liaison between the staff and the manager Front Desk/Administrative Assistant.
  • Have held front desk, housekeeping, inspecting, and laundry positions.
  • Trained in hotel operations (front desk, housekeeping, engineering)
  • Communicate with front desk staff to check the departures and arrivals.
  • Front desk hotel manager for the first year of employment.
  • Started working as a Front Desk Supervisor / Night Auditing.
  • Supervised housekeeping and front desk in absence of manager.
  • Developed training guides for front desk and bar employees.
  • Cross training at the Front Desk and Housekeeping Departments.
  • Selected and trained employees for front desk duties.
  • Performed Night Audit and Front Desk duties.
  • Head person at hotel front desk.

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43. VIP

low Demand
Here's how VIP is used in Food And Beverage Manager jobs:
  • Selected by senior military officers as the primary special event caterer, when hosting high level military and civilian VIP's.
  • Handled arrangements for a wide variety of VIP guests including amenities upon arrival, late-night, and special requests.
  • Follow up on guest Requests, VIP treatment, Amenity, Events and or parties in hotel rooms.
  • Ordered supplies, created marketing material, handled catering orders, hospitality events, and VIP amenities.
  • Worked directly with hotel, marketing and casino supervisors for VIP and special guest accommodation.
  • Expedited VIP clientele amenities, requests, and established solid connections with several VIP guests.
  • Ensured customer satisfaction for demanding clients including diplomats, heads-of-state, celebrities, and VIPs.
  • Coordinated with guest services, sales, and housekeeping for all VIP arrivals.
  • Implemented creative ideas to promote liquor sales and assembling of VIP amenities.
  • Attended to high profile guests including foreign dignitaries, royalties and VIPs.
  • Managed Hotel Operations as MOD on the weekends and for VIP events.
  • Oversee 4 outlets, 2 VIP function spaces, seasonal outdoor programs.
  • Assisted with the planning and executing of all private VIP events.
  • Provide catering/special event leadership for various VIP functions.
  • Set up Catering for VIP/Tribal dinner.
  • Handled group tour and VIP reservations.
  • Reach out and coordinate to local press and media about special in-house tastings for VIPs to boost our media presence.
  • Created program to track VIP guests preferences and history; created presentation for E.C.
  • Worked as host and liaison for many VIP and marketing functions.
  • Expedite and execute an effective amenities for the daily VIP

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44. Room Hotel

low Demand
Here's how Room Hotel is used in Food And Beverage Manager jobs:
  • Managed $3.5 million food and beverage operation of the Jack Nicklaus Private Club and 75- Room Hotel and Spa.
  • Trained and mentored service staff and butlers on events and services for a 1000 room hotel and luxury villas.
  • Gained experience in nearly every area of the food and beverage operation of the 399 room hotel.
  • Manage the daily operation of the food and beverage department of a 374-room hotel.
  • Managed food and beverage operations for a 100 room hotel in Seward, Alaska.
  • Lead a small team for morning breakfast in a 290 room hotel environment.
  • Directed all food and beverage operations for this 196 room hotel.
  • Carried out all other duties required for a 450 room hotel.
  • Managed a staff of 12 employees for a 156 room hotel.
  • Trained and managed opening staff for this 1,400-room Hotel/Casino.
  • Managed Room Service for a 608 room hotel.
  • Developed a beverage program for 600+room hotel.
  • Managed full service restaurant, bar, room service and banquet facilities of 100 room hotel.
  • managed restaurant, lounge and room service operations of a 365 room hotel.
  • Performed concierge services for a 3- star, 86 room hotel.
  • Managed Food & Beverage department for 287 room hotel.
  • Managed entire F&B department of 70 bedroom hotel with 4 banqueting rooms, 2 bars and 80 seat restaurant.

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45. B Department

low Demand
Here's how B Department is used in Food And Beverage Manager jobs:
  • Decreased the overall F&B department costs by 7% by inventing alternatives that best served the company and customer.
  • Assign and delegate responsibility and authority for the operation of the various Banquet functions and Food & Beverage sub departments.
  • Maintained a favorable working relationship within the F&B department and with all other departments in the hotel.OTHER EMPLOYMENT HISTORY
  • Managed in all F&B departments throughout hotel to successfully manage staff to boost profit and control costs.
  • Ensured F & B departments were well maintained and that all mechanical equipment is in good working order.
  • Fostered a talented management team of (6) within four outlets and (2) sub departments.
  • Opened the second property on this site and designed all internal controls for the F&B department.
  • Improved employee morale by creating recognition programs and incentive opportunities and implementing new F&B department standards.
  • Maintained costs in F&B department by management procurement, rigorous financial controls and ongoing maintenance.
  • Developed and lead a new training and new hire orientation program for the F&B department.
  • Monitor and control labor cost for all F&B departments as outlined in annual budgets.
  • Prepared and assigned responsibility for the operation of the Food and Beverage sub departments.
  • Created new menu concepts and mission statements for the F&B department.
  • Established exceptional relationship between Director of Sales and F&B department.
  • Coordinated the mailing of promotional materials for entire F&B Department.
  • Cross trained in multiple F&B departments including banquet captain.
  • Managed the guest history/database for the entire F&B Department.
  • Promoted 3 associates to supervisors within the F&B Department.
  • Maintained and managed multiple food and beverage outlets and sub departments.
  • Purchased food and beverages for the F&B department.

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46. Beos

low Demand
Here's how Beos is used in Food And Beverage Manager jobs:
  • Gained experience interpreting BEOs and ensuring the clients received outstanding service.
  • Assist Catering Director in creating and revising BEOs and in charge of weekly Distribution.
  • Assist Sales Team with BEOs and hotel tours -Assist Banquet Captain with room layouts, event set up and breakdown.
  • Insure Banquet rooms set-up according to BEOs .

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47. Company Policies

low Demand
Here's how Company Policies is used in Food And Beverage Manager jobs:
  • Demonstrated ability to motivate staff to maximize productivity and ensured company policies by providing safety and maintaining employees' integrity.
  • Assisted senior management with developing, interpreting and implementing company policies and procedures.
  • Ensured compliance with company policies, state and federal laws, and FMLA, EEOC, OSHA, and confidentiality regulations.
  • Trained new employees throughout the food & beverage department in company policies and culinary methods in both classroom and on-the-job environments.
  • Hired, trained, cultivated, disciplined, counseled and evaluated employee performance according to the company policies and procedures.
  • Conduct performance evaluation, coaching and mentoring in accordance with the company policies and procedures.
  • Make sure all employees were abiding by the company policies, count all employee tills.
  • Complied with company policies, practices and procedures and communicated all changes to team members.
  • Maintained compliance with company policies/procedures as well as Serve Safe sanitary procedures and health codes.
  • Ensured compliance with EEOC, labor contracts, company policies, and procedure compliance.
  • Maintained proper cleaning procedures and sanitation according to health code and company policies.
  • Provide instruction on company policies and procedures and ensure proper follow through.
  • Adhere to standard concepts, practices, and procedures within company policies.
  • Maintained a low COG for kitchen and bar to meet company policies.
  • Coach and counsel associates in compliance with company policies and procedures.
  • Conduct orientation training of new associates to explain company policies.
  • Trained new employees and explain the handbook and company policies
  • Developed and trained employees on company policies and standards.
  • Enforced company standards, uniform and company policies.
  • Practice in Professional Confidentiality within company policies for guests'.

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48. Square Feet

low Demand
Here's how Square Feet is used in Food And Beverage Manager jobs:
  • Managed set up, preparation and execution of functions in over 2,000 square feet of banquet space by overseeing Housekeeping Housemen.
  • Assisted with the operations of banquets in 100,000 square feet of event space.
  • Opened new restaurant and over 10,000 square feet of flexible banquet space.
  • Planned and directed all events in spaces that exceeded 50,000 square feet.
  • Managed the banquet operation for the 1900 square feet of meeting space.
  • Market and sold space for 8,000 square feet of meeting/catering.
  • Managed and scheduled multiple outlet facility Maintained full service restaurant, piano lounge, and 8000 square feet of banquet facilities.
  • Supervised 10,000 square feet of banquet space and 50 employees Worked with department directors on staffing, scheduling, budgeting and forecasting
  • Direct the operations of a full-service restaurant, two night clubs and 30,000 square feet of conference facilities.

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49. Performance Reviews

low Demand
Here's how Performance Reviews is used in Food And Beverage Manager jobs:
  • Supervised managers and staff including performance reviews and progressive discipline when necessary.
  • Prepared schedules, conducted performance reviews and all related human resources responsibilities.
  • Conducted individual employee performance reviews and administered employee surveys.
  • Handled all employee performance reviews, rewards & recognition, discipline, and investigations in all aspects of Human Resources.
  • Staffed, trained and developed supervisors and hourly employees through orientations, ongoing feedback and by conducting performance reviews.
  • Staffed, trained and developed floor supervisors/hourly employees through orientations, ongoing feedback and conducting annual performance reviews.
  • Identified improvement efforts for kitchen & staff including cleanliness standards, attendance & performance reviews.
  • Supervised 4-12 employees:including hiring, scheduling, performance reviews, and terminations.
  • Supervised training and performance reviews for two departments with over 50 employees.
  • Complete performance reviews and initiate pay increase of hourly employees.
  • Conducted employee interviews, training and performance reviews.
  • Train all new hires and conduct performance reviews.
  • Single evaluation date for all employee performance reviews.
  • Manage and conduct performance reviews as required for Managers, Supervisors and 52 full and part time employees.
  • Conducted yearly performance reviews on all service staff within the Food and Beverage Department.

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50. Annual Sales

low Demand
Here's how Annual Sales is used in Food And Beverage Manager jobs:
  • Established and maintained a 15% liquor cost to help create profitability in the venue's annual sales of $4M.
  • Managed and directed the entire Food & Beverage operation, produced as much as $185 million in annual sales combined.
  • Supervised team to design and implement improved merchandising concepts, which resulted in an annual sales increase of 12%.
  • Directed all daily operations of this 150-seat bar and wine room with an annual sales of over $4.5 million.
  • Directed food, beverage, banquet, catering sales and retail store operations with over $4M in annual sales.
  • Increased direct sales exceeding $600,000 in annual sales which resulted in a 30% profit increase for 2009-2010.
  • Oversee a full-service casual theme restaurant and food-service concessions with a volume of $2.5 million in annual sales.
  • Played a key role in managing operations within an organization that generated over $4 million in annual sales.
  • Employed as Food and Beverage Director for luxury four star resort, with annual sales of 6.2 Million.
  • Increased annual sales by thirty percent within a year through team building, strategic marketing and community involvement.
  • Achieved double digit annual sales growth and increasing operating income by more than 35% in two years.
  • Propelled annual sales revenues in the lounge from negative to surpassing the 10% increase goal.
  • Directed corporate dining operation serving 1,300 customers daily with annual sales of $1.2 million.
  • Returned annual sales from 3 million to 4 million within 24 month period.
  • Managed nightly operations of a business with $1 million in annual sales.
  • Reorganized the Room Service/Hospitality Department with over $2 million in annual sales.
  • Combined annual sales of 41 million and a staff of over 450 employees.
  • Lounge, guestroom and fine dining room with 350M in annual sales.
  • Buffet annual sales are $4.93 million.
  • Led and trained staff of 45 to generate $5.6 million in F&B annual sales.

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20 Most Common Skill for a Food And Beverage Manager

Banquet Facility17%
Menu Items9.3%
Customer Service8.6%
Beverage Outlets7.4%
Restaurant Operations5.8%
Food Preparation5.5%
Food Cost5.3%
Room Service4.6%

Typical Skill-Sets Required For A Food And Beverage Manager

RankSkillPercentage of ResumesPercentage
1
1
Banquet Facility
Banquet Facility
13.5%
13.5%
2
2
Menu Items
Menu Items
7.4%
7.4%
3
3
Customer Service
Customer Service
6.8%
6.8%
4
4
Beverage Outlets
Beverage Outlets
5.9%
5.9%
5
5
Restaurant Operations
Restaurant Operations
4.6%
4.6%
6
6
Food Preparation
Food Preparation
4.4%
4.4%
7
7
Food Cost
Food Cost
4.2%
4.2%
8
8
Room Service
Room Service
3.7%
3.7%
9
9
Guest Satisfaction
Guest Satisfaction
3.6%
3.6%
10
10
Special Events
Special Events
3.2%
3.2%
11
11
Daily Operations
Daily Operations
3.2%
3.2%
12
12
Beverage Operations
Beverage Operations
2.9%
2.9%
13
13
Beverage Department
Beverage Department
2.7%
2.7%
14
14
Labor Costs
Labor Costs
2.4%
2.4%
15
15
Beverage Orders
Beverage Orders
2.4%
2.4%
16
16
Menu Development
Menu Development
2.2%
2.2%
17
17
Inventory Control
Inventory Control
1.9%
1.9%
18
18
Staff Members
Staff Members
1.7%
1.7%
19
19
POS
POS
1.6%
1.6%
20
20
Service Standards
Service Standards
1.5%
1.5%
21
21
Cost Control
Cost Control
1.3%
1.3%
22
22
Micros
Micros
1.1%
1.1%
23
23
CAF
CAF
1.1%
1.1%
24
24
FOH
FOH
1%
1%
25
25
Monthly Inventory
Monthly Inventory
0.9%
0.9%
26
26
Liquor Inventory
Liquor Inventory
0.8%
0.8%
27
27
Private Parties
Private Parties
0.7%
0.7%
28
28
Day-To-Day Operations
Day-To-Day Operations
0.7%
0.7%
29
29
Staff Training
Staff Training
0.7%
0.7%
30
30
Training Programs
Training Programs
0.7%
0.7%
31
31
In-Room
In-Room
0.7%
0.7%
32
32
Starbucks
Starbucks
0.7%
0.7%
33
33
High Volume
High Volume
0.7%
0.7%
34
34
B Outlets
B Outlets
0.7%
0.7%
35
35
Service Staff
Service Staff
0.7%
0.7%
36
36
BOH
BOH
0.7%
0.7%
37
37
Marriott
Marriott
0.6%
0.6%
38
38
Beverage Sales
Beverage Sales
0.6%
0.6%
39
39
Inventory Management
Inventory Management
0.6%
0.6%
40
40
Customer Complaints
Customer Complaints
0.6%
0.6%
41
41
Wine List
Wine List
0.5%
0.5%
42
42
Front Desk
Front Desk
0.5%
0.5%
43
43
VIP
VIP
0.5%
0.5%
44
44
Room Hotel
Room Hotel
0.5%
0.5%
45
45
B Department
B Department
0.5%
0.5%
46
46
Beos
Beos
0.5%
0.5%
47
47
Company Policies
Company Policies
0.4%
0.4%
48
48
Square Feet
Square Feet
0.4%
0.4%
49
49
Performance Reviews
Performance Reviews
0.4%
0.4%
50
50
Annual Sales
Annual Sales
0.4%
0.4%

70,918 Food And Beverage Manager Jobs

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