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1

food and beverage manager

  • Reporting to General Manager and Financial Controller 
  • Monitor and creating YTD budgets and payroll
  • Maintaining KPI’s
  • Creating marketing plans with sales and marketing team
  • Creating event run sheets for restaurant functions  
2

food and beverage manager

  • Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards
  • Preserve excellent levels of internal and external customer service
  • Design exceptional menus, purchase goods and continuously make necessary improvements
  • Identify customers needs and respond proactively to all of their concerns
  • Lead F&B team by attracting, recruiting, training and appraising talented personnel
  • Establish targets, policies and procedures
  • Provide a two way communication and nurture an ownership environment with emphasis in motivation and teamwork
3

food and beverage manager

  • Schedule staff hours and assign duties for both FOH restaurant staff and beverage cart attendents.
  • Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in food in beverage on golf facilities.
  • Estimate beer, liquor, wine, and other beverage consumption to anticipate amounts to be ordered and purchased.
  • Arrange for equipment maintenance and repairs, and coordinate a variety of services such as HVAC contractors and glycol draft systems.
  • Maintain beverage inventories, input inventory data, and keep inventory records.
  • Assisted executive chef to create new breakfast, lunch, and dinner menu, prompting a 20% increase in sales from previous year. 
  • Coordinate and manage staff for parties over two hundred.
4

food and beverage manager

  • Schedule staff hours for 50 employees and assign duties for five food and beverage locations.
  • Schedule for events such as banquets or receptions.
  • Estimate liquor, wine, and beer consumption to anticipate amounts to be purchased or requisitioned.
  • Take monthly inventory of liquor, beer and wine.
  • Assess staffing needs, and recruit staff using methods such indeed and zip recruiter.
  • Create wine and specialty cocktail menus. 
5

food and beverage manager

  • Maintained and achieved a fine balance between food and beverage sales, labor costs and profit margin. 
  • Performed regular analysis of food and beverage prices to sustain competition in the restaurant business. 
  • Organized food and beverage events to attract customers. 
  • Ensured vendors are providing items as per purchase order and agreement on quality terms. 
  • Performed menu planning and pricing. 
  • Checked weekly payroll information. 
  • Maintained correct opening and closing inventories of the Restaurant.