Beverage Manager Fine Dining
Resume:
Joseph Ted McCoy
Orlando, FL 32825
ad4v10@r.postjobfree.com
QUALIFICATIONS
Experience in food and beverage purchasing and inventory management
Experience in the hiring and training of personnel for both fine dining and casual restaurants
Extensive wine knowledge
Organized, thorough, focused
Adept at working in multiple environments
PROFESSIONAL EXPERIENCE
Food and Beverage Manager, American Queen Voyages 2021-2024
Responsible for the management of all restaurants on luxury cruise ship on the Mississippi River. These functions included purchasing of all food and beverage, keeping inventory as well as the scheduling and training all restaurant and bar staff.
Director of Outlets, Norwegian Cruise Line 2006-2020
Responsible for the management of 10 restaurants, including 3 that are fine dining, on luxury cruise ship out of the Hawaiian Islands. These functions included keeping inventory and purchasing as well as the scheduling and training of more than 200 wait staff and 10 managers. The restaurants served over 9 thousand meals per day.
Dining Services Manager, Ron Jon Hospitality, Inc 2005-2006
Responsible for all personnel functions relating to front of the house employees. These functions included hiring, firing, training as well as scheduling duties. Responsibilities also included the development of the resort’s wine list, ordering all alcoholic beverages, preparing operating budgets for the restaurant and lounge and balancing receipts at the daily close of business. Maintained a 20% beverage cost.
Dining Services Manager, Isleworth Country Club 2000-2005
Responsible for all personnel functions relating to front of the house employees. These functions included hiring, firing, training as well as scheduling duties. Responsible for ordering all alcoholic beverages while maintaining a 20% beverage cost. Developed a wine list that included over 175 selections in the price range of $45 to $300 per bottle. Responsibilities included staffing all banquet events for the club as well as the events held by its private members. The events ranged anywhere from 20 to 700 guests.
Food and Beverage Manager, Sheraton University Inn 1989-1999
Responsible for all personnel functions relating to front of the house employees. These functions included hiring, firing, training as well as scheduling duties. Responsibilities also included ordering all alcoholic beverages, preparing operating budgets for the restaurant and lounge and balancing receipts at the daily close of business. Maintained a 19% beverage cost.
Advancement within the Sheraton included the following: Hired as a bartender in 1989; promoted to lounge manager in 1993; promoted to assistant food and beverage manager in 1994 and became food and beverage manager in 1996.
EDUCATION
University of Central Florida, Orlando, FL
References available upon request
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