*** * ***** **** ****** • San Antonio, TX 78207
407-***-**** • email@example.com
To supervise F&B activities utilizing my experience in hotel and restaurant management. Summary of Skills:
Ability to supervise the entire restaurant, kitchen and banquet staff Expert in managing the alcohol budget
Knowledge of managing food and inventory control
Excellent logistics and management skills
Excellent organization and situational analysis skills Multitasking and effective leadership abilities
Adept in creation and analysis of budget
Outstanding communication skills and knowledge of sanitation codes Work Experience:
Wyndham San Antonio Riverwalk, San Antonio, TX
June 2016 – January 2017
Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards
Manage inventory, food costs and expenses in accordance to set budgetary restrictions Preserve excellent levels of internal and external customer service Design exceptional menus, purchase goods and continuously make necessary improvements Identify customer needs and respond proactively to all of their concerns Lead F&B team by attracting, recruiting and training talented personnel Establish schedules, policies and procedures
Provide a two-way communication and nurture an ownership environment with emphasis in motivation and teamwork
Comply with all health and safety regulations
Report on management regarding sales results and productivity Food and Beverage Manager
Hotel Contessa, San Antonio, TX
June 2015 – February 2016
Oversee full service restaurant including staffing, costing and implementation of standard operating procedures
Manage food cost, controlling inventory and upholding menu standards Oversee staff management and solving customer issues Meet sanitation codes and laws and minimizing food and beverage wastages Check weekly payroll information
Maintain correct opening and closing inventories of the bar Ensure adequate stock of wine, beer, and liquor manufactured by reputed companies Coordinate large parties and special events
Food and Beverage, Subcontractor Benchmark Hospitality Bonaventure Resort & Spa, Weston, FL
February 2015 – June 2015
Analyzed food and beverage sales, labor costs and profit margin to determine strengths and weaknesses
Performed regular analysis of food and beverage prices to sustain competition in the restaurant business
Ensured vendors are providing items as per purchase order and agreement on quality terms Performed menu planning and pricing
Bahama Breeze, Orlando, FL
2010 – 2015
Helps patrons select food and beverages by presenting menu; offering cocktails and aperitifs; suggesting courses; explaining the chef's specialties; identifying appropriate wines; answering food preparation questions.
Transmits orders to bar and kitchen by recording patrons' choices; identifying patrons' special dietary needs and special requests.
Keeps kitchen staff informed by noting timing of meal progression. Serves orders by picking up and delivering patrons' choices from bar and kitchen; delivering accompaniments and condiments from service bars.
Responds to additional patron requirements by inquiring of needs; observing dining process. Obtains revenues by totaling charges; issuing bill; accepting payment; delivering bill and payment to host person; returning change or credit card and signature slip to patrons. Contributes to team effort by accomplishing related results as needed. Restaurant Server
Rainforest Cafe, Disney’s Animal Kingdom, Orlando, FL 2005 – 2010
Served guests in a timely, efficient manner.
Combine and serve wider types of beverages by mixing ingredients like water, sugar, liquors, soda, bitters and fruit garnishes.
Responsible for good operation of bar, receipt and inventory accountability. Food and Beverage Manager/Recreation Manager
Portofino Bay Hotel, a Loews Hotel, Orlando, FL
2000 – 2005
Managed the operation and staff of the Recreation department, poolside restaurant and bar, ensuring complete compliance with hotel operations and safety standards Responsible for smooth efficient, cost effective operation of restaurant/bar including labor management, supervision of all aspects of service, management and control of all operating supply/equipment inventories and supply requisitions Coordinated the operations of all three-pool areas. Responsible for providing an exceptional and safe pool experience for resort guests. Inspected the general appearance and functionality of all activities/recreation spaces including sanitation, temperature, chemical balance, lighting, and musical elements.
Implemented the merger of the recreation department and pool side F&B into one department. Prepared annual departmental budget and managed departmental costs, forecasts, and schedules.
Maintained optimal staffing levels within forecasted budgetary guidelines. Prepared and posted seasonal recreational activities. Coordinated cabana reservation and pool programs such as towel issue, and retail sales at the pool.
Available upon request.