Assistant Food & Beverage Manager
Resume Work Experience Examples & Samples
Overview of Assistant Food & Beverage Manager
The Assistant Food & Beverage Manager plays a crucial role in ensuring the smooth operation of a hotel or restaurant's food and beverage services. This position involves overseeing the daily activities of the food and beverage department, including managing staff, ensuring quality standards, and maintaining customer satisfaction. The Assistant Food & Beverage Manager works closely with the Food & Beverage Manager to develop strategies and implement policies that enhance the overall dining experience for guests.
The Assistant Food & Beverage Manager is responsible for managing inventory, ordering supplies, and controlling costs. They also handle customer complaints and resolve any issues that arise during service. This position requires strong leadership skills, attention to detail, and the ability to work well under pressure. The Assistant Food & Beverage Manager must be knowledgeable about food and beverage trends, and be able to adapt to changing customer preferences.
About Assistant Food & Beverage Manager Resume
An Assistant Food & Beverage Manager resume should highlight the candidate's experience in managing food and beverage operations, as well as their ability to lead a team. The resume should include details about the candidate's previous roles, responsibilities, and achievements in the food and beverage industry. It should also showcase the candidate's knowledge of food safety regulations, inventory management, and customer service.
The resume should be tailored to the specific job opening, emphasizing the candidate's relevant skills and experience. It should be well-organized, with clear headings and bullet points to make it easy to read. The candidate should also include any relevant certifications or training they have received in the food and beverage industry.
Introduction to Assistant Food & Beverage Manager Resume Work Experience
The work experience section of an Assistant Food & Beverage Manager resume should provide a detailed account of the candidate's previous roles in the food and beverage industry. This section should include the name of the employer, the job title, and the dates of employment. It should also describe the candidate's responsibilities and achievements in each role.
The work experience section should demonstrate the candidate's ability to manage a team, control costs, and ensure customer satisfaction. It should also highlight the candidate's experience with inventory management, food safety regulations, and menu development. The candidate should provide specific examples of how they contributed to the success of their previous employers.
Examples & Samples of Assistant Food & Beverage Manager Resume Work Experience
Assistant Food & Beverage Manager at Hilton Hotels
Assisted in the management of all food and beverage operations, including restaurant, bar, and banquet services. Coordinated with kitchen staff to ensure timely and efficient service. Implemented new training programs for staff, resulting in a 20% increase in service efficiency. Managed inventory and ordering of supplies, reducing costs by 10%. 2016 - 2018
Assistant Food & Beverage Manager at The Ritz-Carlton
Managed daily operations of the food and beverage department, including staff scheduling, inventory management, and customer service. Assisted in the development and implementation of new menu items and promotions. Successfully increased customer satisfaction scores by 15% over a 12-month period. Worked closely with the executive chef to ensure high standards of food quality and presentation. 2018 - 2021
Assistant Food & Beverage Manager at Best Western Hotels
Assisted in the management of all food and beverage operations, including restaurant, bar, and banquet services. Coordinated with kitchen staff to ensure timely and efficient service. Implemented new training programs for staff, resulting in a 20% increase in service efficiency. Managed inventory and ordering of supplies, reducing costs by 10%. 2000 - 2002
Assistant Food & Beverage Manager at Wyndham Hotels
Assisted in the management of all food and beverage operations, including restaurant, bar, and banquet services. Coordinated with kitchen staff to ensure timely and efficient service. Implemented new training programs for staff, resulting in a 20% increase in service efficiency. Managed inventory and ordering of supplies, reducing costs by 10%. 2002 - 2004
Assistant Food & Beverage Manager at Marriott International
Assisted in the management of all food and beverage operations, including restaurant, bar, and banquet services. Coordinated with kitchen staff to ensure timely and efficient service. Implemented new training programs for staff, resulting in a 20% increase in service efficiency. Managed inventory and ordering of supplies, reducing costs by 10%. 2014 - 2016
Assistant Food & Beverage Manager at Starwood Hotels
Assisted in the management of all food and beverage operations, including restaurant, bar, and banquet services. Coordinated with kitchen staff to ensure timely and efficient service. Implemented new training programs for staff, resulting in a 20% increase in service efficiency. Managed inventory and ordering of supplies, reducing costs by 10%. 2004 - 2006
Assistant Food & Beverage Manager at Embassy Suites
Assisted in the management of all food and beverage operations, including restaurant, bar, and banquet services. Coordinated with kitchen staff to ensure timely and efficient service. Implemented new training programs for staff, resulting in a 20% increase in service efficiency. Managed inventory and ordering of supplies, reducing costs by 10%. 1988 - 1990
Assistant Food & Beverage Manager at Sheraton Hotels
Assisted in the management of all food and beverage operations, including restaurant, bar, and banquet services. Coordinated with kitchen staff to ensure timely and efficient service. Implemented new training programs for staff, resulting in a 20% increase in service efficiency. Managed inventory and ordering of supplies, reducing costs by 10%. 1996 - 1998
Assistant Food & Beverage Manager at InterContinental Hotels
Assisted in the management of all food and beverage operations, including restaurant, bar, and banquet services. Coordinated with kitchen staff to ensure timely and efficient service. Implemented new training programs for staff, resulting in a 20% increase in service efficiency. Managed inventory and ordering of supplies, reducing costs by 10%. 2006 - 2008
Assistant Food & Beverage Manager at Fairmont Hotels
Assisted in the management of all food and beverage operations, including restaurant, bar, and banquet services. Coordinated with kitchen staff to ensure timely and efficient service. Implemented new training programs for staff, resulting in a 20% increase in service efficiency. Managed inventory and ordering of supplies, reducing costs by 10%. 2008 - 2010
Assistant Food & Beverage Manager at Hyatt Hotels
Assisted in the management of all food and beverage operations, including restaurant, bar, and banquet services. Coordinated with kitchen staff to ensure timely and efficient service. Implemented new training programs for staff, resulting in a 20% increase in service efficiency. Managed inventory and ordering of supplies, reducing costs by 10%. 2012 - 2014
Assistant Food & Beverage Manager at Four Seasons Hotels
Assisted in the management of all food and beverage operations, including restaurant, bar, and banquet services. Coordinated with kitchen staff to ensure timely and efficient service. Implemented new training programs for staff, resulting in a 20% increase in service efficiency. Managed inventory and ordering of supplies, reducing costs by 10%. 2010 - 2012
Assistant Food & Beverage Manager at Westin Hotels
Assisted in the management of all food and beverage operations, including restaurant, bar, and banquet services. Coordinated with kitchen staff to ensure timely and efficient service. Implemented new training programs for staff, resulting in a 20% increase in service efficiency. Managed inventory and ordering of supplies, reducing costs by 10%. 1994 - 1996
Assistant Food & Beverage Manager at Radisson Hotels
Assisted in the management of all food and beverage operations, including restaurant, bar, and banquet services. Coordinated with kitchen staff to ensure timely and efficient service. Implemented new training programs for staff, resulting in a 20% increase in service efficiency. Managed inventory and ordering of supplies, reducing costs by 10%. 1992 - 1994
Assistant Food & Beverage Manager at DoubleTree by Hilton
Assisted in the management of all food and beverage operations, including restaurant, bar, and banquet services. Coordinated with kitchen staff to ensure timely and efficient service. Implemented new training programs for staff, resulting in a 20% increase in service efficiency. Managed inventory and ordering of supplies, reducing costs by 10%. 1990 - 1992
Assistant Food & Beverage Manager at Renaissance Hotels
Assisted in the management of all food and beverage operations, including restaurant, bar, and banquet services. Coordinated with kitchen staff to ensure timely and efficient service. Implemented new training programs for staff, resulting in a 20% increase in service efficiency. Managed inventory and ordering of supplies, reducing costs by 10%. 1980 - 1982
Assistant Food & Beverage Manager at Crowne Plaza Hotels
Assisted in the management of all food and beverage operations, including restaurant, bar, and banquet services. Coordinated with kitchen staff to ensure timely and efficient service. Implemented new training programs for staff, resulting in a 20% increase in service efficiency. Managed inventory and ordering of supplies, reducing costs by 10%. 1982 - 1984
Assistant Food & Beverage Manager at Hilton Garden Inn
Assisted in the management of all food and beverage operations, including restaurant, bar, and banquet services. Coordinated with kitchen staff to ensure timely and efficient service. Implemented new training programs for staff, resulting in a 20% increase in service efficiency. Managed inventory and ordering of supplies, reducing costs by 10%. 1984 - 1986
Assistant Food & Beverage Manager at Marriott Marquis
Assisted in the management of all food and beverage operations, including restaurant, bar, and banquet services. Coordinated with kitchen staff to ensure timely and efficient service. Implemented new training programs for staff, resulting in a 20% increase in service efficiency. Managed inventory and ordering of supplies, reducing costs by 10%. 1986 - 1988
Assistant Food & Beverage Manager at Holiday Inn Hotels
Assisted in the management of all food and beverage operations, including restaurant, bar, and banquet services. Coordinated with kitchen staff to ensure timely and efficient service. Implemented new training programs for staff, resulting in a 20% increase in service efficiency. Managed inventory and ordering of supplies, reducing costs by 10%. 1998 - 2000
