Food and Beverage Director Resume
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Charles Bloomberg
PROFESSIONAL SUMMARY
Accomplished Food and Beverage Director with over 10 years of experience driving operational excellence and profitability within diverse dining environments. Proficient in menu development, cost control, and team leadership.
PROFESSIONAL Experience
Food and Beverage Director | Company A
March 2020 — Present, Chicago, USA
• Directed all food and beverage operations, overseeing 5 dining venues and a team of 65 staff members, resulting in a 15% increase in customer satisfaction scores over two years.
• Developed seasonal menus and promotional events utilizing local ingredients, which boosted guest engagement by 18% and increased revenue by 22%.
• Implemented cost-control strategies and supplier negotiations that reduced expenses by 12% while maintaining high-quality standards.
• Spearheaded comprehensive training programs that improved staff performance and reduced turnover by 20% within the first year.
• Ensured compliance with health and safety regulations by conducting regular audits and inspections, achieving a consistent 98% pass rate in health inspections.
• Developed seasonal menus and promotional events utilizing local ingredients, which boosted guest engagement by 18% and increased revenue by 22%.
• Implemented cost-control strategies and supplier negotiations that reduced expenses by 12% while maintaining high-quality standards.
• Spearheaded comprehensive training programs that improved staff performance and reduced turnover by 20% within the first year.
• Ensured compliance with health and safety regulations by conducting regular audits and inspections, achieving a consistent 98% pass rate in health inspections.
Assistant Food and Beverage Director | Company B
January 2016 — February 2020, New York City, USA
• Managed daily operations for the hotel's main restaurant and two bars, coordinating a staff of 30 and delivering personalized guest experiences that contributed to a 12% rise in positive reviews.
• Assisted in menu planning and cost analysis, which led to a 10% reduction in overall food costs through strategic sourcing and waste reduction initiatives.
• Launched employee recognition programs that motivated staff and increased productivity by 15% over 18 months.
• Conducted market research and competitor analysis to identify new trends and opportunities, resulting in the introduction of three successful new menu items.
• Assisted in menu planning and cost analysis, which led to a 10% reduction in overall food costs through strategic sourcing and waste reduction initiatives.
• Launched employee recognition programs that motivated staff and increased productivity by 15% over 18 months.
• Conducted market research and competitor analysis to identify new trends and opportunities, resulting in the introduction of three successful new menu items.
Food and Beverage Manager | Company C
June 2012 — December 2015, San Francisco, USA
• Oversaw catering operations for high-profile corporate events, weddings, and private parties, managing a team of 20 and ensuring seamless execution.
• Enhanced client satisfaction by 25% through detailed event planning and personalized service offerings.
• Collaborated with executive chefs to create customized menus that addressed client preferences and dietary restrictions, leading to a 30% increase in repeat business.
• Enhanced client satisfaction by 25% through detailed event planning and personalized service offerings.
• Collaborated with executive chefs to create customized menus that addressed client preferences and dietary restrictions, leading to a 30% increase in repeat business.
Food and Beverage Supervisor | Company D
August 2008 — May 2012, Aspen, USA
• Supervised daily operations of the hotel's restaurant, bar, and room service, mentoring a team of 15 to deliver excellent guest experiences.
• Implemented inventory management systems that reduced waste by 20% and improved cost efficiency.
• Conducted regular staff training sessions focusing on customer service, food safety, and proper handling techniques, which resulted in a 10% increase in service quality ratings.
• Implemented inventory management systems that reduced waste by 20% and improved cost efficiency.
• Conducted regular staff training sessions focusing on customer service, food safety, and proper handling techniques, which resulted in a 10% increase in service quality ratings.
Education
Bachelor of Science in Hospitality Management | Cornell University
May 2008
Expert-Level Skills
Menu Development, Cost Control, Team Leadership, Event Planning, Supplier Negotiations, Health and Safety Compliance, Customer Service, Training and Development, Strategic Sourcing, Inventory Management, Market Research, Competitor Analysis, Employee Recognition, Communication, Problem Solving
