Food and Beverage Director Resume Example

Director of Food & Beverage · Culinary Collective Group

Chicago, IL · 2018 - Present

• Oversee F&B operations for 7 distinct restaurant and bar concepts, generating over $25M in annual revenue.
• Increased guest satisfaction scores by 15% across all venues through targeted service training and menu enhancements.
• Reduced overall food costs by 8% and labor costs by 5% through strategic vendor negotiations and optimized scheduling models.
• Successfully launched two new restaurant concepts from ideation to grand opening, each exceeding first-year revenue projections by 20%.
• Mentored and developed a team of 4 F&B Managers and 150+ staff, resulting in a 30% reduction in turnover.

Senior Food & Beverage Manager · Urban Table Hospitality

Chicago, IL · 2012 - 2018

• Managed day-to-day operations for a portfolio of 4 high-volume restaurants and a catering division, contributing to $18M in annual F&B sales.
• Implemented new inventory management system that reduced waste by 10% and improved stock rotation efficiency.
• Developed and executed seasonal menu updates, leading to a 12% increase in average check size.
• Coordinated large-scale corporate and social events, successfully executing over 150 events annually with a 98% client satisfaction rate.
• Trained and supervised a team of 90+ F&B professionals, enhancing service standards and operational consistency.

Restaurant General Manager · Elite Restaurant Group

New York, NY · 2007 - 2012

• Directed all aspects of operations for a 200-seat fine dining restaurant, achieving top-tier ratings in local culinary guides.
• Increased profitability by 15% within two years by optimizing labor scheduling and controlling operating expenses.
• Cultivated strong relationships with local suppliers, enhancing ingredient quality while maintaining budget.
• Managed a team of 45 staff members, fostering a culture of excellence and continuous improvement.
• Developed and managed wine program, resulting in a 25% increase in beverage revenue.

Assistant Restaurant Manager · The Grand Hotel

New York, NY · 2005 - 2007

• Assisted in managing daily operations of a luxury hotel restaurant, including staffing, service delivery, and guest relations.
• Trained new hires on service standards, POS system operation, and menu knowledge.
• Handled guest inquiries and resolved complaints efficiently, maintaining high levels of guest satisfaction.
• Contributed to achieving monthly sales targets and managing inventory levels.

B.S. Hospitality Management (GPA: 3.8/4.0, Dean's List) · Cornell University, School of Hotel Administration

Ithaca, NY · 2001 - 2005

• Specialized in Food & Beverage Operations and Financial Management.
• Completed capstone project on sustainable sourcing for hotel restaurants.

Director of Food and Beverage · Waldorf Astoria Chicago

Chicago, IL · 2019 - Present

• Orchestrated a 15% increase in F&B revenue across two restaurants, a bar, and extensive banquet operations within two years by optimizing menu design and promotional strategies.
• Reduced F&B labor costs by 8% through strategic scheduling adjustments and cross-training initiatives without compromising service quality.
• Achieved a 95% guest satisfaction rating for dining experiences, implementing new feedback mechanisms and staff training on personalized service protocols.
• Managed a team of 100+ F&B professionals, developing a leadership pipeline that resulted in 3 internal promotions to management roles.

Assistant Director of Food and Beverage · The Peninsula Chicago

Chicago, IL · 2015 - 2019

• Supervised daily operations for multiple outlets, contributing to a 10% year-over-year growth in beverage sales through innovative cocktail programs and supplier negotiations.
• Streamlined inventory management processes, resulting in a 7% reduction in food and beverage waste and improved profit margins.
• Directed the successful execution of over 200 high-profile events annually, ensuring flawless service delivery and client satisfaction.
• Implemented a comprehensive staff training program focused on luxury service standards, leading to a 25% improvement in departmental audit scores.

Restaurant Manager · Four Seasons Hotel Boston

Boston, MA · 2010 - 2015

• Managed a 150-seat fine dining restaurant, consistently exceeding revenue targets by 5% quarterly through effective upselling techniques and guest engagement.
• Recruited, trained, and mentored a team of 30+ service staff, reducing staff turnover by 18% through enhanced development opportunities and a positive work environment.
• Controlled operational budgets, achieving a 3% decrease in food costs by optimizing purchasing and portion control strategies.
• Developed and maintained strong vendor relationships, securing preferred pricing on key ingredients and specialty products.

Assistant General Manager, Hotel Operations · The Langham Chicago

Chicago, IL · 2006 - 2010

• Oversaw daily hotel operations for a 316-room luxury property, ensuring exceptional guest experiences and operational efficiency across all departments.
• Managed a substantial operating budget, identifying and implementing cost-saving measures that reduced departmental expenses by 12% annually.
• Led cross-functional teams in improving guest service scores by 10% across multiple departments through targeted training and performance initiatives.
• Successfully resolved complex guest issues, maintaining high levels of customer satisfaction and loyalty for a discerning clientele.

Bachelor of Science in Hospitality Management · Cornell University

Ithaca, NY · 2002 - 2006

• Graduated Magna Cum Laude with a GPA of 3.8/4.0
• Recipient of the Dean's Scholarship for academic excellence