Director, Food & Beverage Resume Samples

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M Schmitt

Malvina

Schmitt

5066 Novella Coves

Dallas

+1 (555) 172 8121

5066 Novella Coves

Dallas

Phone

p +1 (555) 172 8121

Experience Experience

Boston, MA

Assistant Director, Food & Beverage

Boston, MA

VonRueden, Ritchie and Littel

Boston, MA

Assistant Director, Food & Beverage

This position will manage the F&B Manager and Executive Chef, and will monitor all Assistant F&B Managers and front of house service staff
Assist and guide the Food & Beverage department achieve their financial and operational targets
Select, train and develop Colleagues to ensure timely recruitment and career growth
Execute the delivery of all Food & Beverage promotions and new menus; creating a destination of choice for both hotel and external guests
Forecasts and manages procurement and purchasing, labor and departmental expenses to budget
Assist in the day to day operations of the Food & Beverage Division, ensuring all service standards are followed
Monitor all guest service standards, constantly seeking ways to improve product and service as well as increase volumes and profits

Dallas, TX

Director Food & Beverage

Dallas, TX

Dickinson LLC

Dallas, TX

Director Food & Beverage

Assist in designing and engineering menus
Ensure all products and services are provided in a timely and professional manner while exceeding guest expectations and promptly resolving guest issues
Ensures that the receiving, holding and issuance of products are within the quality and control standards
Assist other departments wherever necessary relating to special projects or requests
Responsible for directing all Food & Beverage and Casino Beverage operations
Can respond to changes in planning assumptions and alter plans as necessary
Develops and maintains effective communications between all operating departments

present

Phoenix, AZ

Director, Food & Beverage

Phoenix, AZ

Gibson, Kozey and Funk

present

Phoenix, AZ

Director, Food & Beverage

present

Develop high performing F&B management team to take on the next role. Growing managers within Raffles
Develop the F&B management team to be ready to take the next role. Growing managers within Raffles Hotels & Resorts
Proactively builds, develops, maintains and manages strong working relationships with all other departments, corporate sponsors and tourism partners
Develop new and special promotions that will improve guest satisfaction under the guidelines of the Raffles’ standards operating procedures
Performs any and all other tasks which are assigned by the executive management
Performs any other tasks and duties as may be assigned by the Managing Director or the Hotel Managers
Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person

Education Education

Bachelor’s Degree in Hotel Management

Temple University

Bachelor’s Degree in Hotel Management

Skills Skills

Extensive experience overseeing multiple outlets with front and back of house responsibility
Ideal candidate will have Five Star, Five Diamond, and international experience
Strong background in cost management for food, beverage, labour, service excellence and other operating expenses
Command of menu structure, pricing, and formatting
Extensive knowledge of food preparation, wine selection, and bar management
Demonstrated skill in strategic planning
Capable of effectively managing both front and back of house operations; as a result, strong interpersonal and leadership skills are essential
Management of Financial Resources - Determining how money will be spent to get the work done, and accounting for these expenditures
Administration and Management - Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources
Applied Business Knowledge - Understanding market dynamics, enterprise level objectives and important aspects of the company’s business to accurately diagnose strengths and weaknesses, anticipate opportunities and risks, identify issues, and develop strategies and plans. Aligning individual and team actions with strategies and plans to drive business results

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Account Director, Food & Beverage Resume Examples & Samples

Become center of excellence for best practices and guidelines relative to national and local food and beverage sponsorships
Review all drafts of national and local food and beverage sponsorship proposals
Work with the Account Management teams focused on food and beverage clients
Identify specific components of each deal that involve venue and/or festival concessions and point of sale
Develop relationships with all Live Nation Food & Beverage leaders, and serve as their primary point of contact for sponsorship programs
Work with those stakeholders to understand the impact of any applicable state laws governing the sale of food and beverages at Live Nation events
Where applicable

Director, Food & Beverage Resume Examples & Samples

Manage operations, including but not limited to all Food and Beverage operations
Special responsibilities include utilizing innovative and creative ideas to enhance the Food and Beverage experience while directing a team of stellar associates to continue the culture of excellence
Extensive knowledge of wine and spirits is required for this position
Previous experience in menu planning and budgeting is a critical component to this individual’s success in this role

Director, Food & Beverage Resume Examples & Samples

Directs and oversees all food and beverage facets including personnel, menu mix, ordering, food production
Ultimate responsibility in the department for guest satisfaction and financial performance
Prepares and monitors annual budget, revenue goals and the expenses for the Food and Beverage department as well as
Bachelor’s degree (BA) from four-year college or university; or one to two years related experience and/or training or
English is a must

Assistant Director, Food & Beverage Resume Examples & Samples

Oversee all front of house and back of house operations, systems of business, maintaining service and product quality, personnel, financial performance and guest satisfaction
This position will manage the F&B Manager and Executive Chef, and will monitor all Assistant F&B Managers and front of house service staff
Manages all aspects of service training, including but not limited to creating, maintaining and implementing training manuals and sessions, monitoring and testing consistency of the sequence of service in all outlets, ensuring company standards are upheld
Forecasts and manages procurement and purchasing, labor and departmental expenses to budget
Minimum of two year degree and wine knowledge course(s) and 2-3 years management experience and/or training OR an equivalent 3-5 years of hands-on management training and experience in a hotel, golf club or restaurant management
Ability to work flexible schedule, to include weekend, holiday, and evenings as needed for the benefit of departmental coverage
Must possess the ability to effectively communicate information and respond to questions from groups of members, guests, management and employees, Must be able to calmly manage and respond to any property, departmental or guest/member concerns, complaints or challenges and resolve the situation
Must maintain current Food Handlers Card and OLCC Servers Permit

Director, Food & Beverage Resume Examples & Samples

Do you have an extensive culinary background?
Do you have experience in concept design and innovation?
Do you have experience in managing large, diverse teams within front and back of house?
Bachelor’s degree with a strong culinary focus
Extensive experience overseeing multiple outlets with front and back of house responsibility
Ideal candidate will have Five Star, Five Diamond, and international experience
Resort and restaurant industry relationships required
Strong background in cost management for food, beverage, labour, service excellence and other operating expenses
Command of menu structure, pricing, and formatting
Extensive knowledge of food preparation, wine selection, and bar management
Demonstrated skill in strategic planning

Director, Food & Beverage Resume Examples & Samples

Consistently offer professional , friendly and engaging service
Lead and manager the day to day operations of the Food & Beverage Division ensuring all service standards are followed
Drive innovative promotions, menus and concepts; creating a destination of choice for both Hotel and external guests
Lead and support all Food & Beverage departments in the achievement of their financial and operational targets
Prepare annual budget and administer in a fiscally responsible manner
Implement effective control of food, beverage, labour and operating expenses throughout the F&B Division
Assist in the preparation of the annual strategic plan and achieve the goals and targets therein
Oversee the selection, training and development of Colleagues to ensure timely recruitment and career growth
Follow department policies, procedures and service standards
Compute literate in Microsoft Window applications required
University/ College degree in related discipline required
Ability to focus attention on guest needs , remaining calm and courteous at all times

Director, Food & Beverage Resume Examples & Samples

University Degree
Minumum 4 years experience in the same position
Good command of English, both written and verbal
Creativity, innovative and organizational skills
Excellent interpersonal and communication skills, positive attitude
Good knowledge of Opera and MS Office
Knowledge about revenue and cost control

Director, Food & Beverage Resume Examples & Samples

Lead and manage the day to day operations of the Food & Beverage Division ensuring all service standards are followed
Prepare annual budgets and administer in a fiscally responsible manner
Implement effective control of food, beverage, labour and operating expenses throughout the F&B division
Oversee the selection, training and development of all Colleagues to ensure timely recruitment and career growth

Director, Food & Beverage / F&B Manager Resume Examples & Samples

Provide positive leadership to all members within the Food and Beverage Department
Recognizing that productivity and customer satisfaction are best achieved via a positive workforce; it is expected that recruitment, training, motivation, working conditions, internal communications, quality control, team member empowerment and recognition will be managed in a manner to insure positive and productive team members
Maintain and/or improve upon the Standards of quality and procedures established for the Food & Beverage Department
Act as a positive, contributing member within the hotel’s management encouraging communication, cooperation and assistance among all team members
Develop and/or maintain a comprehensive business plan for the Food & Beverage Department in accordance with general financial hotel objectives. To report regularly to the General Manager concerning actual performance compared to plan and corrective actions planned to respond to negative trends or results
Insure that professional development opportunities are made available to members of the F&B management group whether in the form of “cross training”, “special courses” advancement and promotion, or in some other form
Insure that a comprehensive and continual training program is implemented and maintained for the continuing development of job skills for all team members of the Food & Beverage Department
Develop and support Profit Center in supporting Center Managers, honoring their “Management Charters” and allowing them independence and authority necessary true Center Manager status
Support the Director of Banquet Sales to establish financial objectives and to achieve them. Coordinates with the Director of Banquet Sales that set administrative and standards are implemented and followed up
Coordinates with Executive Chef menue planning of various outlets to create diversity and innovation. Assure that menu planning is done with the support of the menu engineering and statistics
Maintain accurate and on time reports. Record as set out in the various policies, procedures and performance standards
Insure that, you and your colleagues adhere to high standards of professional conduct and ethics with colleagues. Team members, customers, vendors, contractors and the community in which the hotel is located
Maintain a professional appearance and behavior whenever representing the hotel or the company
Insure that all fiduciary, financial matters and transactions in the department are handled in a manner consistent with relevant standards and procedures as established by the company, the hotel, the Financial Controller’s Office
Insure that all facilities, equipment, furnishing, service ware, physical inventories and any other physical assets within the Food & Beverage Department are properly purchased, accounted for, used, secured and maintained
Implement a comprehensive safety, sanitation and security program within food and beverage to protect the hotel, the company, team members and customers to maintain the good name of the hotel and Swissôtel Hotels & Resorts
Keep the General Manager (or his appointed deputy) current on information in food and beverage such as changes or events that he or she should know about
Insure that all policies and standards of the other departments, (personnel, accounting, engineering, etc.) which affect F&B are understood, communicated within the department and adhered to by all F&B personnel
In collaboration with the Director of Sales & Marketing establish and follows up a Food & Beverage promotional plan to increase awareness of outlets and activities to the local and international market
Controls and approves Food and Beverage menu sales prices
Minimum 8 years supervisory experience within restaurants/Food & Beverage industry
Degree in Hospitality Management
A dynamic leader with strong organizational skills & passion for Food & Beverage

Director, Food & Beverage Resume Examples & Samples

Maintain and promote Raffles’ service culture and operating standards
Direct all operational activities towards supporting the Hotel’s goals - Gross Operating Profit, Guest Satisfaction, Brand Consistency and Employee Engagement
Coordinate the development, interpretation and implementation of Raffles / hotel’s policies, operating procedures and training programs, manuals, directives, menus, work schedules, rules and regulations for the food and beverage staff
Implement Raffles’ service culture and operating standards
Conduct random checks to ensure that all standards are being followed consistently in the F&B Division
Maintain up-to-date records on food and beverage employees’ attendance, appearance, work and vacation schedules, labor costs, payroll, absenteeism, turnover and disciplinary action
Approve the employment and termination of food and beverage staff and employees and is responsible for on-the-job training on a regular basis
Coordinate the selection, purchasing, storage, inventorying, maintenance and usage of all related food and beverage supplies and equipment
Ensure the implementation of HACCP policies and procedures throughout the F&B Division
Handle all guest complaints in the food and beverage division
Work closely with local, state and governmental organizations in maintaining the highest standards of hygiene, sanitation and cleanliness in food and beverage areas
Develop new and special promotions that will improve guest satisfaction under the guidelines of the Raffles’ standards operating procedures
Conduct daily F&B Meeting to discuss VIP guests in house & arrival, F&B revenue updates, operational challenges and ways to improve
Maintains a favorable working relationship with all divisions to foster and promote a cooperative and harmonious working climate which will be conducive to maximum employee morale, productivity and efficiency/effectiveness
Coordinate promotional plan with Public Relation as well as menu cycles with the Executive Chef
Develop high performing F&B management team to take on the next role. Growing managers within Raffles
Degree from a reputable hotel school preferred
Minimum 5-7 years of experience in hotel operations(Culinary background preferred) in a luxury hotel gained from working in key cities / resorts destinations globally

Corporate Director, Food & Beverage Resume Examples & Samples

10+ years progressive work related experience in food & beverage in similar senior roles
Work experience in a Corporate or multi unit environment preferred
Bachelors or Master’s Degree in a relevant field or equivalent combination of education and work-related experience
Proven expertise with F&B concept design in various areas (restaurant, bar, etc)
Demonstrated experience communicating with leadership teams and owners
Experience developing and analyzing a P&L and ROI model
Demonstrated knowledge of F&B strategies and management
Experienced understanding of products and services offered within an F&B program of a hotel
Restaurant and Bar or Hotel Opening experience
Knowledge of Operations IST systems; implementation and maintenance processes
Excellent communication (written and verbal) and interpersonal skills
Ability to communicate across geographic and cultural barriers
Collaborative team player
Analytical skills to be able to use data in needs analysis and synthesize information
Negotiation and persuasion skills

Executive Director Food & Beverage Price Optimization Resume Examples & Samples

Drives ownership of the profit optimization through reviewing, prioritizing, and reporting on Property / Corporate requests to Vice President – Food & Beverage Analytics and communicating key requirements to Enterprise Analytics team for development
Manages relationships to understand business problems and analytical needs
Communicates and reviews findings with Vice President – Food & Beverage Analytics and key business partners within Food & Beverage Strategy, Operations, Finance as well as executive leadership
Performs other job related duties as requested
Master’s degree in an Applied Mathematics field (e.g., Operations Research, Statistics, Mathematics)
At least 9 years experience in leadership
At least 5 years in applied mathematics
At least 9 years subject area expertise (e.g., pricing or profit optimization)
At least 5 years experience using SAS or related analytics tools (SPSS, R, Python, etc.)
Proven track record of driving business performance through operational insights and analytics

Executive Director Food & Beverage Resume Examples & Samples

At least eight 8 years of Food and Beverage management experience
Bachelor’s Degree or equivalent work experience with luxury resorts and restaurant organizations with full responsibility over Beverage in AAA Five Diamond property
Working knowledge of successfully developing, managing and meeting Strategic Business goals and objectives
Working knowledge of all aspects of Food & Beverage Operations with Quality Organizations
Working knowledge of profit and loss management, marketing and management of Food & Beverage activities, especially fine dining room, catering and menu development
Working knowledge of various points of sale systems and associated technology
Experience in the development of operating and capital budgets, staff planning, purchase and control of operating equipment and a sensitivity to design and refurbishment of restaurant and kitchen facilities
Previous hands-on experience in presenting restaurant training and development of new programs

Director, Food & Beverage Resume Examples & Samples

Maintain and promote Raffles Hotels & Resorts Brand Promise and operational excellence
Direct all operational activities towards supporting the Hotel’s Mission, Vision, and Core Values
Coordinate the development, interpretation and implementation of hotel policies, operating procedures and training programs, manuals, directives, menus, work schedules, rules and regulations for the food and beverage staff
Must know the standards set by Raffles Hotels & Resorts and the Hotel
Conduct random checks to ensure that all standards are being consistently followed in the F&B Division
Approve the employment and termination of food and beverage staff and employees and is responsible for on-the-job training programs on a regular basis
The ability to aid each Department Head in giving the necessary training to their staff and to assist them in it
The ability to develop new and analyze existing procedures and special promotions that will improve guest loyalty under the guidelines of the Raffles Hotels & Resorts policies
The ability to develop and maintain effective communications between all operating departments
The ability to perform other tasks or projects as assigned by Hotel management and staff
Develop the F&B management team to be ready to take the next role. Growing managers within Raffles Hotels & Resorts
The ability to safeguard guests and employees with knowledge and application of safety, accident prevention, fire drills and first aid
Minimum 10 - 12 years in managing F&B operations in the hotel industry

Assistant Director, Food & Beverage Resume Examples & Samples

Plans, directs and co-ordinates the smooth and efficient operations of the following of SH Foshan F&B department
Responsible for compliance with standards of service, operating procedures and health/safety regulations
Provide directions for all F&B promotions
Directs efficient and effective F & B operation activities of the outlet

Director Food & Beverage Resume Examples & Samples

Supports the Vice President in the development and implementation of the strategic plan and vision for the division consistent with the company’s objectives
Provides leadership in the development and monitoring of division operations, fiscal budgets, and marketing strategies to produce both short-term and long-term profitability
Provides leadership and direction in the execution and measurement of guest service standards within the reporting areas in the Food & Beverage Division to ensure continued growth and profitability
Ensures all policies, procedures and practices are consistent with the company’s core service standards and brand attributes
Assists with the research, development, evaluation and implementation of new venues, products, services, technology and processes to ensure company’s competitive position in anticipation of changing customer needs within the dynamic hospitality/gaming environment
Works closely with Food & Beverage Senior Analyst to measure and maintain costs geared toward delivering the profitability goals set forth by the division
Provides leadership for the division’s Human Resources responsibilities to include: creating a work environment that promotes teamwork, performance feedback, recognition, mutual respect, and employee satisfaction; quality hiring, training, and succession planning processes that encompass the company’s diversity commitment
Establishes accountability processes for division; ensures compliance with the company’s status quo third party representation philosophy, company policies, legal requirements, and collective bargaining agreements
Maintains open communication with General Managers by attending preshifts, daily room inspections, and monthly meetings
Establishes and maintains the highest quality levels, performance and service standards of all Food & Beverage areas
Handles all guest complaints in the Food & Beverage area
Develops and maintains effective communications between all operating departments
Develops new and analyzes existing procedures and special promotions that will improve guest patronage under the guidelines of the company’s policies
Approves the employment and termination of Food & Beverage manager level employees and is responsible for coordination of on the job training programs through department managers on a regular basis
Reviews and monitors manager level employee’s schedules and approves vacations
Coordinates the development, interpretation and implementation of hotel policies, operating procedures and training programs, manuals, directives, menus, work schedules, rules and regulations for the food and beverage staff and personnel
Must have at least 10 years of management experience at a 4 or 5 Diamond property with high volume banquet business, expertise in budgeting, forecasting and capital expenditures
Must have a strong working knowledge of Food and Beverage preparation and presentation
Must have a Bachelor’s degree in culinary arts, hotel or business administration and/or extensive management Food & Beverage experience in a major hotel/resort complex handling multi-unit food and beverage departments
Must have a working knowledge of Microsoft Office
Must have or be able to obtain a Gaming Registration
Must have a professional appearance and demeanor

Director, Food & Beverage Experience Resume Examples & Samples

Responsible for directing and organizing the activities of the Food and Beverage Department to ensure brand standards and a safe, high-quality food and beverage product are consistently being met while achieving budgeted revenue, cost and profit goals
Ultimately responsible for all resort Food and Beverage outlets as well as banquets, catering and the retail shop
Ensures a positive work environment for all hosts and high levels of engagement and job satisfaction. Embraces efforts and models behavior around Great Place Six (GP6); creates a Great Place to Work for Great People
Ensures high levels customer service at all touch points, exceeding brand standards and guest expectations resulting in customer loyalty, referrals and repeat business
Leads safety efforts for the F&B discipline. Complies with all safety requirements, e.g. representation at safety committee meetings, complete and accurate daily temp logs, food handling and storage, dating, labeling product, monthly safety audits, safety critical host training, safety sign-offs, monthly department safety audits, chemical introduction and handling, etc
Plans and directs functions of administration and planning of the Food and Beverage Department to meet daily needs of the operation
Responsible for creatively engaging guests and capturing demand to improve revenues and average check
POS subject matter expert
Ownership of P&L, business planning, budgeting and forecasting activities. Reviews period profit and loss statement for the department, participates in period-end P&L meetings and prepares action plans for improvement as necessary
Ensures all period-end inventories are completed and accurate
Development and execution of action plans to address business shortfalls
Holds direct reports accountable for results
Describes, assigns and delegates responsibility and authority for the operation of the various food and beverage sub-departments, i.e. restaurant, lounge, pantry, banquets/catering, kitchen, purchasing, receiving, etc
Staff recruiting, interviewing and hiring
Responsible for effective host training programs in all areas of responsibility
Performance management
Implements effective controls of food, beverage, and labor costs among all sub-departments
Familiar with current trends in the food and beverage industry
Develops, implements and monitors department schedules to meet customer demand while achieving productivity goals
Establishes an environment where hosts are empowered to take care of the customer
Liaises with culinary leaders on a variety of issues related to menu development and food presentation
Liaises with all direct reports on all issues related to departmental operations
Member of resort’s leadership team
Liaises with the Director of Finance and accounting staff to resolve payroll, cash handling, payables, billing and point of sale issues
Holds regularly scheduled meetings with Food and Beverage team to review past and future performance of service, quality, and general information concerning guest and employee relations
Resolves guest concerns to ensure complete satisfaction
Maintains effective communication, providing direction, coaching, mentoring, training and development of staff, support, timely and specific feedback and recognition
Fair and consistent in the delivery of positive discipline
Develops and maintains relationships with hosts, guests, local community members, industry peers, and vendors
Develops Food and Beverage policies and procedures
Responds to inquiries from a variety of departments, guests, and other sources
Able to display and live out our Lead with Love principles strongly rooted in The Dollywood Company culture by being: patient, kind, trusting, unselfish, truthful, forgiving, and dedicated
Able to hear, see and speak
Must have manual dexterity necessary to complete all job duties
Able to sit and/or stand for long/short periods
Able to maintain good personal hygiene
Able to get along with other employees to work out problems and resolve conflicts
Able to comprehend instructions and retain information
Able to be flexible to handle frequent changes in priorities
Able to prioritize tasks and complete assignments on time
Able to tolerate temperatures of 0 to 140 degrees
Must possess high energy, professionalism and confidence every day and in every way
Must be capable of successfully delegating, organizing and multi-tasking
Strong problem solving and decision making skills are required
Able to move, bend, stoop, kneel, reach, twist
Able to lift up to 50 pounds
Requires advanced knowledge of culinary best practices for the hospitality industry
Requires a minimum formal education of an Associate’s degree or certification equivalent, or equivalent on-the-job experience
Requires a minimum of 5 years direct job-related experience
Requires a minimum of 5 years management experience
Previous hospitality experience in a multi-outlet environment required
Extensive experience in restaurant bar, banquet, catering, in room dining, room service, and kitchen management required
Knowledge and experience with forecasting, budgeting, labor management, and purchasing to ensure maximum productivity
Ability to obtain any government required licenses or certifications, e.g. TIPS, Serve Safe Certification, CPR/First Aid, Food Handler’s permit required in the state, county, and/or city where employed
Must possess strong communication, listening, facilitation and problem solving skills, computer skills and financial acumen
Ability to analyze, forecast data, and makes judgments to ensure proper payroll and production control
Must successfully pass a post-employment offer background check and drug screen

Director, Food & Beverage Resume Examples & Samples

Provides the guest with flawless, proactive and sincere luxury services from an engaged and empowered workforce committed to creating a memorable experience
Acts as an ambassador and spokesperson to all customers; promotes tailored services to VIPs and loyal guests; responds timely and consistently to customer & third party concerns; fields issues with operational departments under the scope of responsibility
Demonstrates a commitment to Service Excellence through visible presence on the floor; leads the strategic implementation of customer satisfaction improvement activities measured through VOG (TrustYou) and in keeping with our luxury standards of service delivery within the Food & Beverage division
Drives innovative promotions, menus and concepts; creating a destination of choice for both Hotel and external guests; working closely with the Sales & PR team on marketing strategies to promote Notch8 to further enhance existing and establish new incoming revenue streams
Spearheads the Problem Resolution process SCORE & #OWNIT within the F&B Division; communicates with guests ensuring that issues are being resolved during the stay; establishes a monthly reporting system that allows to solve potential issues proactively
Collaborates with the Online Reputation Manager regarding customer feedback and guest satisfaction results; ensures to engage with customers in a timely manner through multiple avenues; reviews monthly reports and analyzes feedback review patterns; develops strategies for luxury service and product improvements based on provided guest feedback
Ensures that monthly financial outlooks and results for the Rooms division are accurate; maintains divisional efficiency/productivity and essential luxury guest services; maximization of revenues and effective cost control
Develops the annual Food & Beverage budget from a revenue, cost, productivity, and efficiency perspective; coordinates F&B division capital planning with department heads; involved in the development and execution of hotel wide five year strategic plan
Actively participates in the revenue management process ensuring Food & Beverage revenues are maximized in order to achieve financial success (Rev per hour worked, Rev per occupied room and GOP); develops strategic plans to maximize suggestive selling in In-Room Dining and Restaurant environment
Hotel representative for all major Food and Beverage capital projects; leads and coordinates internal preventive maintenance programs; leads and coordinates F&B 2.0 initiatives and capital requirements
Oversees employee and leader planning, recruitment, selection and development through goal development and coaching (LEAD program); manages a related leadership succession plan
Coaches and mentors colleagues; creates an environment that allows colleagues to exceed guest expectations and provide a path for career development with Fairmont Hotels and Resorts
Leads division to maintain superior colleague engagement through action planning as a result of the Colleague Engagement Survey including continuous improvements
Ensures colleague concerns are resolved in a professional and timely manner
Builds and maintains employee relationships; conducts monthly communication meetings; ensures appropriate and timely recognition for individuals and teams; participates in organizing divisional and hotel recognition events
Proactively builds, develops, maintains and manages strong working relationships with all other departments, corporate sponsors and tourism partners
Contributing to a positive hotel culture and success of ongoing Service Promise & Our Leadership Promise training
Establishes and monitors effective goals and measurements for the Food & Beverage division; exceeding expectations of all four pillars (colleagues, owners, guests and brand)
Coordinates ECOSURE & LQA action planning and improvement plan implementation; collaborating with other departments to improve year-over-year performance , ensuring a consistent delivery of luxury product and services
Involved and active within hotel committees; plays an integral role in strategic sustainability planning; ensures environmental initiatives are adhered to, and new and innovative environmental opportunities are implemented
Promotes health, safety and well being of our guests and co-workers by having in-depth knowledge of the Hotel's crisis and emergency procedures; responsible for crisis management planning & execution within the Food & Beverage division; member of hotel crisis management team; understands and implements the corporate crisis communication procedures within the F&B division
Networks with peers in the PNW region & within our industry; reviews industry trends for new and innovative service and product opportunities
Complies with Fairmont Hotels & Resorts policies, procedures and code of ethics and ensures Service Essentials and Brand Standards are in place and executed
Performs any and all other tasks which are assigned by the executive management
Minimum 5 years experience in Food & Beverage as a Department head or Division head required
University degree in Hotel Management or related discipline a strong asset
Ability to analyze data and trends and create strategies for improvement; willing to take risks
Results oriented with the ability to be flexible and work well under pressure
Excellent interpersonal and communications skills
Proven ability to adapt to changing priorities and to multi-task
Having vision and ability to lead and motivate colleagues to consistently achieve goals and improve on existing product and services
Proven track record of effective development of others
Highly organized, goal and results oriented person
Ability to promote fun at the workplace
Analytical skills, strength as a developer and a leader of others, creativity, and strong planning skills are essential for this position

Director Food & Beverage Analytics & Price Optimization Resume Examples & Samples

At least 7 years of experience in leadership
At least 3 years of experience in applied mathematics
At least 7 years of experience in subject area expertise (e.g., pricing or profit optimization)
At least 4 years of experience using SAS or related analytics tools (SPSS, R, Python, etc.)
Ability to appropriately manage confidential departmental and corporate information
Strong functional knowledge in Price Optimization
Experience in working with all levels of management, including executives and consulting with key business stakeholders preferred
Highly developed organizational skills to function effectively while still maintaining attention to detail and meeting specific organization goals
Must possess excellent communication skills and demonstrate ability to resolve all situations in a professional manner
Must have excellent written, verbal and public presentation communication skills. Must be able to produce memos, executive summaries
Must have initiative and strive for continuous improvement. Proven ability to participate in implementing innovative ideas, projects and business solutions
Clear understanding of change management preferred. This should include participating in the development or implementation of solutions which require comprehensive shifts in operational practices
Ability to work on multiple levels from resolving individual support issues to leading large strategic programs
Must have techno functional knowledge on BI strategy and tools and should be a primary source of liaison with the IM stakeholders
Maintain a professional, neat and well-groomed appearance, adhering to MGM Resorts International standards

Director, Food & Beverage Resume Examples & Samples

Provides direction, leads and drives strategic initiatives in support of company vision, mission and values
Directs efficient and effective F & B operational activities of the outlets
Ensures that quality standards are met and service distinctiveness is practiced
Promotes work environment where employees feel valued, involved and appreciated
Ensures compliance with corporate and hotel operational policies/guidelines and procedures
Participates in senior management meetings on financial, operational and ad hoc issues
Prepares annual divisional budgets and updates monthly forecast with tireless focus on profit improvement
Ensures revenue is maximized and labour expenses are well controlled
Plans and conducts tests to identify and improve weakness in service processes
Monitors volume of business and related labour requirement forecast
Provides feedback to Director of Kitchens to ensure kitchen and service areas meet standards for cleanliness, proper set up, sufficient supplies and equipment
Identifies and recommends new concepts for the improvement of the business
Monitors food quality, portion control and provides feedback to culinary colleagues
Solicits and reviews customer feedback on quality and service/product provided
Identifies issues/concerns and formulate recommendations for improvement
Ensures colleagues are effective and well trained and any deviation from service procedures is corrected through on job training
Ensures that all licensing requirements and regulations are in compliance
Ensures health and safety standards are understood and applied in all work activities and risk of accidents, illness or injury occurring from unsafe practices is minimized
Identifies and recommends capital improvement and new equipment
Establishes and enforces maintenance, repair, cleaning and re-stocking schedules
Ensures compliance of all hotel policies and procedures
Performs any other tasks and duties as may be assigned by the Managing Director or the Hotel Managers
At least 8 – 10 years in senior Food and Beverage management position, preferably in an international deluxe hotel
Diploma or Degree in F&B Management
Good knowledge of F&B operations
Creative thinking and problem resolution
Proficient in training skills
People oriented

Director, Food & Beverage Luxury Operations Resume Examples & Samples

BA/BS Bachelor's Degree
A minimum of seven (7) years of professional experience
A minimum of four (4) years of Director level experience
Experience working in the Restaurant and Hospitality industry
Executive Chef experience
Ability to travel as required (50-70%)
A minimum of seven (7) years of Director level experience
A minimum of seven (7) years of Hospitality (Food and Beverage, Catering or similar discipline) experience
A minimum of four (4) years of experience in a Director of Food and Beverage
A minimum of two (2) years of business development experience

Director Food & Beverage Resume Examples & Samples

Establish and achieve quality and guest satisfaction goals, according to our brand standards
Analyze guest insights to identify and meet customer expectations and build on guest loyalty
Monitor budget and control expenses with a focus on food, beverage, and labor costs
Identify additional sales opportunities to enhance revenue
Manage local food and beverage marketing programmes for the hotel
Ensure team is properly trained in quality and service standards and has the tools and equipment to carry out job duties
Ensure the security and proper storage of food and beverage products, inventory and equipment, and replenish supplies in a timely and efficient manner while minimising waste

Director, Food & Beverage Resume Examples & Samples

Previous senior leadership Food & Beverage experience within luxury Hotels & Resorts - essential
University/College degree in related discipline - essential
Computer literate in Microsoft Window applications and/or relevant computer applications - required
Excellent communication skills, both written and verbal - required
Must be extremely well presented to represent the brand
Arabic speaker preferred

Director, Food & Beverage Resume Examples & Samples

Hiring: Conduct interviews, check references, under Ethan Allen Hotel guidelines and practices. Complete orientation checklist
Scheduling: Complete schedules and forecasting for dining room and banquets, according to volume and budget
Training: Creating and maintaining an approved training program with a strong attention to detail
Staff Management: All dining room, banquet staff and culinary team, & EA Corp Cafe i.e.; proper uniforms pressed and clean, timeliness, etc. Follow Ethan Allen Hotel guidelines for disciplinary procedures
Cleanliness and Organization: Maintain cleanliness in the dining room, banquet rooms, server station, liquor and wine room, beverage room and kitchen at all times
Beverage Management: Ordering and receiving all beverages, specials, organization, yield management, monthly inventory. Work with bar supervisor to ensure proper ordering and inventory is in place
Pre-Meal: Develop and maintain guidelines / topics to discuss daily. Use as a time to educate, discuss issues, talk about guests, feedback, food& wine. Create and maintain log book
Develop and maintain inside sales and marketing strategies i.e.; check stuffers, signs, staff incentives, etc. constantly striving to increase revenue
Specials: Review daily with chef. Type and print in proper format/paper. Proof with chef
Banquet: Ensure proper setup with appropriate staff. Conduct pre-meal with banquet staff and sales manager present prior to guest arrival. Inspect room setup. Print menus/menu cards as needed. Responsible to run functions whenever needed
Banquet Bible: Maintain and update as needed
Maintain a management log book for effective communication between all other F&B management and supervisors. Write any guest feedback or comments down for future reference
Micros Point Of Sale System: update and maintain pricing, make adjustments when necessary, enter specials daily, maintain counts, 86’s. Make sure the new Micros System Upgrade is orchestrated properly and the team if fully trained and all systems are in place
Conduct weekly one on one’s with General Manager, Executive Chef, Bar Supervisor, Restaurant Supervisors Banquet Managers
Responsible for the administration of all F&B promotional items, menus, advertisement, Monthly Calendar, etc
Responsible for the coordination and execution of Easter Brunch, Mother’s Day Brunch, Thanksgiving Day Dinner, New Years Eve, Father’s Day Brunch, Valentine’s Day, etc., and off-premise catered events
Responsible for hiring & scheduling weekly entertainment (or as needed)
Print daily sales reports from Micros, payment detail, FOH cash out report and labor report. Ensure 21 Lake shift close out spreadsheet matches with Micros report. Ensure server tips are being paid out properly. Monitor the settlement of the EDC (credit card). Ensure all paperwork is turned into the night auditor
Ensure all banks are audited monthly with the Operations Manager
Maintain and update associate phone list and email list
Maintain stock of comment cards, menus, business cards, check inserts for the restaurant
China, Glassware and silverware, Beverage & Food inventory: monthly inventory and quarterly inventories and ordering according to budgetary guidelines
Uniforms: maintain monthly inventory with HR Manager and ordering within budgetary guidelines
Linen: maintaining weekly inventory controls according to budget
Ensure all departmental schedules are correct and posted on a timely basis
Attend Safety Committee Meetings and Associate Care Committee Meetings as needed
Attend the weekly Staff Meeting & BEO Meeting and EC Meetings
Host departmental meetings quarterly and / or as needed and prepare meeting minutes
Responsible for all weekly Schedules / PAF’s / Employee Reviews / New Hire Orientation
Work closely with the Director of Sales & Marketing on promos for the outlets and holidays
Ensure Beverage & Food costs are in line with budget: no pilferage, waste, etc
Ensure Bar Tenders are adhering to the Tips Trained Procedures
Willingness to work weekends, nights and holidays
Ability to stand for duration of 8-12 hours
Ability to lift 50 lbs
Ability to bend, lift and/or twist frequently
Ability to read, understand and speak English

Director, Food & Beverage Resume Examples & Samples

Fluent in French and English, other languages especially Arabic a plus
Strong interpersonal, communication and problem solving abilities
Ability to focus attention on guest needs, remaining calm and courteous at all times and delivering the highest service quality

Director Food & Beverage / Operations Resume Examples & Samples

Maintain exceptional Member Relations and facilities by creating a quality environment through staffing, programming, service operations, maintenance
Develop aggressive sales, marketing and net revenue plans and direct successful implementation, following established ClubCorp budgeting and revenue guidelines for departments such as F&B and others as assigned
The Director of Operations participates in preparing an annual financial budget and achieves these goals throughout the year through proper forecasting, cost controls, labor management and revenue generating programs
Work with the Member committees to develop and implement Member activities and events as well as identify other opportunities for Member events and services, such as food and beverage, that satisfy on-going Member needs and implement to achieve revenue objectives
Responsible for promoting the Club while providing quality service and a maintaining a high level of professionalism to the Members and guests of the club
Ensure all expense control systems are in place with close monitoring of all assigned department expenses including revenue to payroll ratio. Ensure appropriate forecasting systems are utilized
Communicate with Members on both a group and individual basis to ensure the club is exceeding their expectations
Works closely with other Department Heads such as Membership Director, Golf Course Superintendent, Head Golf Profession and Private Event Director to provide direction and input on all matters relating to operations such as F&B, for their specific areas
Direct the recruitment, selection, training, development, coaching and performance management, as applicable, of qualified staff of Service Excellence Employee Partners to understand the relationships between value, Member service and satisfaction and Member retention/attrition
Develop Employee Partners for career advancement through the use of Performance Review Systems, Cross Training, and Developmental Planning
Create an excellent work environment, centered upon teamwork and mutual respect that is expected to focus upon Member Satisfaction and the Three Steps of Service while producing the Club's revenue objectives
Implement and effectively execute specific training programs timely and consistently to ensure club staff is providing Members with quality service and product
Responsible for the scheduling and/or directing the scheduling of all applicable personnel and the budgeting of labor costs. Ensure controls on time reporting via the time management systems are in place by computing the total hours and making sure the time are accurate by both the employee and the supervisor. Ensure employees are adhering to mandated policies and procedures as outline in the Time Management Policy
Attend and lead as required all Department Head staff meetings, Food & Beverage meetings, as well as hold weekly service training meetings and special training sessions when needed. Perform line-up twice daily going over the events of the day and Menu items
Partner with fellow Employee Partners to provide the three steps of service (warm welcomes, magic moments, and fond farewells) to all Members/guests
Ensure service recovery programs are in place, staff is properly training to execute and being properly utilized as set forth by management
Notify upper management of Member/Guest complaints at the time they occur. Rectify, practicing service recover, any complaints as soon as possible
Responsible for conduct oneself as a representative for the Company's management team, by visibly supporting and implementing policy and demonstrating high standards of ethics and integrity with Members, peers and employees
Apply initiative to achieve personal/professional growth as a member of the Company's management team and maintain professional certifications as they may apply to the specific product line
Lead and motivate others to achieve expected outcomes
Manage time effectively
Ability to communicate effectively with proper grammar
Ability to work well under pressure, coordinating multiple tasks at any given time
Ability to focus attention on detail
Responsible for maintaining good conduct and safe working habits while in all areas and assuring that others are acting safely

Director Food & Beverage Resume Examples & Samples

Oversees the development and execution of departmental strategies and initiatives
Utilizes leadership skills and motivates management and all employees to ensure cost control and labor management
Ensure all products and services are provided in a timely and professional manner while exceeding guest expectations and promptly resolving guest issues
Assist other departments wherever necessary relating to special projects or requests

Director Food & Beverage Resume Examples & Samples

Responsible for directing all Food & Beverage and Casino Beverage operations
Develops people to provide exceptional service, products and value to our guests while maximizing profitability
Able to think strategically and operationally about factors such as: pricing, quality, marketing, price/value perceptions, customer satisfaction, employee training and development as they relate to overall Food & Beverage products
Can respond to changes in planning assumptions and alter plans as necessary
Can formally present updates to plans and provide appropriate explanations and solutions to variances
Provides leadership and demonstrates behavior that is consistent with the Code of Commitment
Ensures that the receiving, holding and issuance of products are within the quality and control standards
Tie operational challenges to strategic direction and the ability to be effective in a large organization with dual property responsibility
Assist in designing and engineering menus
Enforces all regulatory, internal controls, policies and procedures for compliance
Ten years progressive Food & Beverage management experience, including three years directing a multi-unit operation
Ability to train and motivate personnel well
Well-developed guest and employee relations skills
Organizational development and personnel assessment skills
Knowledge of all phases of Food & Beverage and Casino Beverage administration, cost control and familiarity of all food and beverage services is required