Food and Beverage Manager
Professional Resume Example
Professional Summary
Dynamic Food and Beverage Manager with 8+ years of experience overseeing high-volume hotel and restaurant operations. Proven ability to drive revenue growth, optimize cost controls, and elevate guest satisfaction. Adept at staff development, menu engineering, and ensuring stringent health and safety compliance. Committed to creating memorable dining experiences and maximizing profitability through strategic management.
Work Experience
Food and Beverage Director
The Grand Astoria Hotel, New York, NY
- Oversaw multi-outlet F&B operations, including three restaurants, two bars, and 20,000 sq ft of banquet space, generating over $12M in annual revenue.
- Increased F&B revenue by 18% year-over-year through strategic menu redesigns and targeted promotional campaigns.
- Reduced labor costs by 12% ($150K annually) by optimizing scheduling software (OptiPlan) and cross-training initiatives.
- Achieved a 95% guest satisfaction score for F&B services, evidenced by Medallia feedback, by implementing a proactive service recovery program.
- Negotiated new vendor contracts, cutting food costs by an average of 7% ($85K annually) while maintaining quality standards.
Restaurant Manager
Gourmet Bistro Group, Chicago, IL
- Managed daily operations for a high-volume restaurant grossing $4M annually, supervising a team of 45+ staff members.
- Developed and executed staff training programs, improving server upsell rates by 15% and reducing new hire onboarding time by 20%.
- Managed F&B inventory using Compeat software, reducing waste by 8% and achieving a 98% stock accuracy rate.
- Planned and executed over 50 private events and catering functions annually, increasing event revenue by 25% ($200K).
- Ensured 100% compliance with ServSafe and local health department regulations, consistently passing inspections with no violations.
Skills
Education
Bachelor of Science in Hospitality Management
Cornell University, School of Hotel Administration
Certifications
- • ServSafe Manager Certification
- • HACCP Certification
- • TIPS (Training for Intervention Procedures) Certification
Frequently Asked Questions
What key metrics should I include in my F&B Manager resume?
Focus on quantifiable impacts such as revenue growth (e.g., increased sales by X%), cost reduction (e.g., decreased food costs by Y%), guest satisfaction scores (e.g., improved NPS by Z points), staff retention rates, and inventory accuracy. Always use specific numbers or percentages to demonstrate your success.
How important is technology experience for an F&B Manager?
Very important. Highlight your proficiency with industry-specific software like POS systems (Toast, Micros), inventory management platforms (Compeat, BinWise), reservation tools, and budgeting software. This shows you can leverage technology to streamline operations, enhance efficiency, and make data-driven decisions.
Should I include certifications like ServSafe or TIPS?
Absolutely. Certifications such as ServSafe Manager, HACCP, and TIPS are crucial. They demonstrate your commitment to health and safety standards, food hygiene, and responsible alcohol service—all vital for maintaining compliance and ensuring guest and staff well-being in an F&B environment.