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FOOD AND BEVERAGE MANAGEMENT
Accomplished and dynamic professional, with expertise with food and beverage operations managing overall operations and optimizing organizational processes. Highly motivated, dependable, and demonstrates professionalism in handling various organizational functions. A highly dedicated individual and a proven leader with documented success in progressively dynamic and challenging positions, with working knowledge of the principles and techniques of effective supervision. Innovative and reliable individual with proven ability to achieve organizational goals while displaying effective multi-tasking and time management skills. Enthusiastic individual and an excellent communicator, recognized ability to establish and maintain effective working relationships across cross-functional teams and diverse individuals at any levels and build strategic relationships with clients.
Account Management • Budget Development • Team Management • Customer Service • Food & Sanitation Regulations • Operations Management • Financial Management • P&L Analysis • Food & Beverage Management
Cracker Barrel Old Country Store 8/2008 – Present
Managed overall operations of a $4 million restaurant and retail gift shop. Managed and oversaw 115 employees and 5 Associate Managers. Handled P&L and maintained financial operations. Maintained operations by preparing policies and standard operating procedures, implementing production, productivity, quality, and patron-service standards, determining, and implementing system improvements. Ensured customer satisfaction is maintained by monitoring, evaluating, and auditing service offering, initiating improvements and building relationships with customers. Maintained safe, secure, and healthy facility environment by establishing, following and enforcing sanitation standards and procedures, ensuring compliance with health and legal regulations and maintaining high food quality. Served as general manager for Store 094 in Mobile Alabama.
• Awarded the Food Quality and Flow Thru Award for store performance.
Dew Inc., Naval Air Station Pensacola FL 8/2005 – 8/2008
Food Service and Records Manager
Managed a staff of over 300 employees and daily operations for five Enlisted Dining facilities on the Naval Air Station in Pensacola Florida, serving over 10,000 meals a day. Supervised, coordinated and evaluated work of all foodservice employees in preparing and serving food, and cleaning facilities and utensils in a production kitchen. Ensured highest standards of sanitation and food quality are maintained.
• Runner up in the Edward F. Ney Award for food service excellence 3 years in a row.
Jesses Restaurant, Magnolia Springs AL 8/2004 – 8/2005
Managed daily operation of a 60 seats fine dining restaurant with a gross capital of over $750K a year. Monitored staff and ensured customer service in all areas meets company standards. Ensured highest standards of sanitation and food quality are maintained.
United States Navy 1983 – 2004
Served as Food and Beverage Director to the President of the United States and Camp David, the Presidential Retreat with a $15 million operating budget and 45 enlisted staff and civilians. Served as Food Service Officer in Guantanamo Bay Cuba, handling Joint Chief of Staff daily operations and serving food to all Detainees, military, and civilian staff on station. Served as Billeting, Moral, and Restaurant Officer in Naval Supply Corps School in Athens Georgia, managing daily operations of the MWR facility, Barracks, and two restaurants on the School.
• Awarded the Meritorious Service Medal, one of the highest non-combat awards available for professionalism and service and awarded the Navy Commendation Medal for outstanding service.
EDUCATION AND CREDENTIALS
Course, year graduated
Maryland Bartending Academy
High School Diploma
Dothan High School, Dothan AL
U. S. Navy Advanced Food Service Graduate
Certified Food Service Manager through the Dept. of Labor. Took over 6000 hours of documented hours to receive.
Certificate of completion from the Culinary Institute of America, for Food Service Trends.
Received four Certificate’s of completion from the National Restaurant Association for, Nutrition for the Food Service Manager, Advanced Professional Cooking, Principles of Professional Cooking, and Successful Hospitality Management and Serve Safe Qualified