Seasoned restaurant manager with more than 25 years of experience in the restaurant, tourism and hospitality industry. Motivated leader with strong organizational and prioritization abilities, and proven track record of achieving exceptional results in customer service scores, sales and cost efficient operations.
Full service, fine dining restaurant background Excellent customer service and communication skills
Adept at reacting calmly and decisively under pressure Hiring, training and supervisory skills
Staff development Operations management
Responsible for selection, purchasing, storage and inventory
of all wines, sake, spirits, beer.
Work with head bartender and liquor vendors to create unique seasonal specialty cocktails.
Conduct monthly staff tastings and training for wines, sakes and specialty liquors.
Negotiate with liquor vendors and wine representatives for best pricing and discounts.
Reduction of liquor cost by 5%, average 21% monthly liquor cost over last 24 months.
Supervision, support and training of 60-70 front of house staff members.
Continually monitor restaurant and take appropriate action to ensure food quality and service standards are being consistently met.
Provide highest level of service, care and discretion to celebrity clientele and VIP guests including Crown Prince Moulay Rachid of Morocco and President Obama and his family during their annual visits to Morimoto Waikiki.
Provided exemplary customer service in extremely high volume restaurant with annual sales of $27 million.
Thorough knowledge of over 200 menu items.
Responsible for beverage, labor and operating costs, monthly
P & L summary.
Sales forecasting, creative marketing and promotions leading to 12% increase in sales.
Created cost effective design solutions for additional bar and patio seats to increase revenue.
Collaborated on website re-design, content and implemented social media.
Re-trained and held staff accountable to Kimpton's exceptional customer service standards resulting in increased customer satisfaction scores.
Use of effective cross training and direction of staff in daily work assignments to maximize productivity.
Reduction of loss and misuse of equipment through proper restaurant supervision and staff training.
Optimized profits by controlling food, beverage and labor costs on a daily basis.
Built sales forecasts and schedules to reflected desired productivity targets.
Creation of incentive sales contests for servers to help increase check average.
Conduct daily pre-shift and monthly departmental meetings to ensure organizational efficiency.
Supervised staff of up to 75 including hiring, training, mentoring, disciplining and cost effective scheduling.
Revised and updated staff food description manual to ensure accuracy and include allergy guidelines and information.
Generated consistent sales of $4-5 million annually
Prudential Real Estate Top Producer Award - 2003/2003
Provided customized high end scuba diving travel for individuals and groups to select destinations around the world.
Server and Maitre'd at one of San Francisco's top fine dining restaurants helmed by chef Julian Serrano, offering his prix fixe menus of traditional and contemporary French cuisine.
Innovative and hugely popular San Francisco restaurant company founded by former Hyatt Executives Dennis Berkowitz and Walter Fey.
Held nearly every position from server, hostess to executive secretary, corporate purchasing director and restaurant management. Was on the opening and training team and participated in over eight new restaurant openings during my employment.
This is a real resume for a Beverage Manager in Honolulu, Hawaii with experience working for such companies as Morimoto Waikiki Restaurant, The Cheesecake Factory, Kimpton Hotels & Restaurants. This is one of the hundreds of Beverage Manager resumes available on our site for free. Use these resumes as templates to get help creating the best Beverage Manager resume.
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