Food & Beverage Director F&B Operations Expert
Resume:
Shannon Taber
Oxnard, CA *****
*********@*****.***
Work Experience
Food and Beverage Director
Wood Ranch Golf Club - Simi Valley, CA
March 2020 to Present
Manages food and beverage outlets including but not limited to convenience carts, snack bar, bar/ lounge areas, restaurant(s), catering and banquet facilities by ensuring that product quality and service standards are met
• Manages all food and beverage staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, evaluating, supervising performance and carrying out disciplinary action as needed, in accordance with American Golf policies and applicable laws
• Ensures a pleasant dining experience in all outlets by collaborating with Executive Chef in the creation of menus and menu pricing
• Controls costs of all food and beverage outlets by overseeing all purchasing of food, beverages, supplies and equipment; estimating product and personnel levels; utilizing labor scheduling tool to adjust salary and hourly schedules following demand patterns, budget and local labor laws; maintaining effective inventory and shortage controls; tracking expenses including payroll, supplies and maintenance; generating monthly inventory report, cost of sales report and other reports as requested by management; working with the General Manager to develop an annual food and beverage plan and budget
• Ensures successful operation of special events, banquets and room rentals through regular communication, including but not limited to weekly BEO meetings with the Catering Director, Executive Chef/Chef and Food & Beverage Service Manager and/or Banquet Captain where applicable.
• Maximizes food and beverage sales by identifying and targeting sales opportunities through marketing including promotions and special events
• Maintains customer satisfaction and employee productivity by handling customer inquiries, concerns or comments and providing solutions; acquiring feedback from customers and co-workers in order to ensure satisfaction and/or implement service improvement ideas; developing new concepts to ensure customer satisfaction and repeat business
• Adheres to all safety, sanitation, food preparation, food storage and alcohol beverage control policies
• Abides by and ensures proper execution of all American Golf Standard Operating Procedures Event Leader - Contract
The Ranch House - Ojai, CA
September 2014 to Present
• Facilitate and coordinate large events (200 +): weddings, holiday events and corporate events partnering with clients and management to ensure the best experience for attendees.
• Ability to work in a fast-past environment and capable of making decisions quickly while maintaining strong attention to detail.
• Collaborate on developing event strategy that reflects the brand of the client.
• Create and maintain calendars, budgets, guest lists and updated contacts.
• Develop event overview summary, timelines, recaps, event concept decks and corresponding schedules.
• Organize and document all material such as photos, videos from events and initiatives.
• Daily researching and reviewing of competitive brands event activities to provide clients and management with best available options.
• Manage existing accounts and follow up with client re-solicitation to capture future business.
• Manage book of business and adjust space to ensure maximum potential revenue. General Manager
Los Arroyos - Camarillo, CA
September 2018 to March 2020
Highly effective Food & Beverage leader with over 20 years of experience specializing in generating sales revenue increase, food and spirits management, staff development and maintaining excellent customer satisfaction. Offering an array of skills in logical problem solving, fiscal budgeting, streamlining business operations, cross-functional collaboration, and team management. Proven ability to oversee the launch of successful restaurants.
General Manager - Food & Beverage
Los Arroyos Camarillo, CA September 2018 - Present
• Manage both front and back of the house team members, including hiring, training, coaching, performance management and scheduling.
• Establish and maintain close working relationships/communication with leadership within the region.
• Implement performance improvement and quality assurance programs targeted to improve customer satisfaction.
• Developed budgets for entire operation through forecasting and utilization of trend analysis. Maintained accurate reporting for monthly P & L statements communicating to leadership any potential opportunities for greater revenue.
• Organized invoices for all orders to ensure accurate budget alignment.
• Managed beverage and food costs through control measures and menu design.
• Optimized strategic scheduling, placement and training of management and staff based upon critical paths.
• Maintained positive relationships with multiple departments in support of organizational brand.
• Utilized knowledgeable experience to implement appropriate direction of Bar and restaurant design with review of workstations/layouts, service, front and back bar set up. General Manager
Food & Beverage -Maria’s Italian Kitchen - Oxnard, CA October 2016 to September 2018
• Provide superior service to all customers at all times, while following organizational guidelines.
• Plan, coordinate and manage the daily operations of restaurant.
• Appraise employee performance and provide on time feedback to ensure team performs at optimum level.
• Provide training and development programs to improve personal or departmental standards.
• Budget development, analysis of monthly P&L to ensure revenue generation. Foster and develop partnerships with suppliers, vendors, and the community in order to create efficiencies with value and service.
General Manager - Food & Beverage
Deliteful Low Carb Restaurant and Bar
January 2014 to October 2016
• Streamlined the operation of F&B by working collaboratively with existing team, managers and chef to enhance both the customer and employee experience.
• Responsible for the recruitment and hiring of staff for both front and back of house.
• Development and implementation of SOP's.
• Oversaw the daily operation and inspection of restaurant and bar.
• Assumed full accountability in managing and conducting weekly and full-scale health inspection of Food and Beverage team.
• Implement performance improvement and quality assurance programs targeted to improve customer satisfaction.
• Developed budgets for entire operation through forecasting and utilization of trend analysis. Maintained accurate reporting for monthly P & L statements communicating to leadership any potential opportunities for greater revenue.
• Collaborated with F&B team in designing and pricing of seasonal menus, as well as creating special food and drink promotions.
• Responsible for ensuring exemplary service and enhancing the customer's experience. Education
Associates of Arts in Computer Science
Solano City College - Fairfield, CA
Skills
• Performance Management (10+ years)
• Computer Science (10+ years)
• Profit & Loss (10+ years)
• Restaurant Management (10+ years)
• Forecasting (10+ years)
• Team Management (10+ years)
• Microsoft Office (10+ years)
• Human Resources (10+ years)
• Computer Networking (10+ years)
• Event Planning (10+ years)
• Management
• Strategic Planning
• Culinary experience
• Cooking
• Leadership
• Food service management
• Banquet Experience
• Catering
• Budgeting
• Menu Planning
• Pricing
• Recruiting
• Employee Evaluation
• Kitchen Management Experience
Certifications and Licenses
ServSafe
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