Van Houtte Cafe - Manager Resume Example

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Layla Ross
XXXXX XXX XX XXXXXXXXX XXXXXX, NYC, NY 11368 | (H) XXXXXXXXXXXX | XXXXXXXXXXXXXXXXXXXX
Professional Summary

In charge of all aspects of the food
and beverage operations, including revenues, food costs, budgets,
inventories, sanitation and discipline in the department, ensuring the
quality of services in accordance with the company standard.Preserves excellent levels of
internal and external customer service, up to date with food and beverage
trends and best practice.
Skills
  • Administration and Management
  • Coordination
  • Time Management
  • Critical Thinking
  • Active Listening
  • Customer and Personal Service
  • Service Orientation
  • Negotiation
  • Quality Control Analysis
  • Management of Personnel Resources
Experience
Manager 06/2014 to Present
Van Houtte Cafe Jersey, NJ
Manages and motivates the café team (including: hiring, firing, performance management, and recognition duties).
Trains new employees and provides ongoing training for all café staff.
Coordinates the café schedule, covering different shifts if necessary.
Serves as a the lead customer service contact for members at the café, including: answering questions, welcoming, and other member communications.
Acts as a liaison between the café and all other departments, communicating relevant information to the café staff as needed.
Establishes, monitors and analyzes the café budget.
Develops and implements café policies and procedures.
Manages vendors and maintains inventory.
Responsible for keeping café area clean, neat and orderly.
Orders any supplies needed for the café.
Conducts departmental meetings.
Other duties as assigned.
Food & Beverage Manager 06/2010 to 01/2014
Mercure Dahab Bay View South Sinai, Egypt
In charge of all aspects of the food and beverage operations, including revenues, food costs, budgets, inventories, sanitation and discipline in the department, ensuring the quality of services in accordance with the company standard.
Preserves excellent levels of internal and external customer service.
Up to date with food and beverage trends and best practices. 
OPERATIONAL  
To achieve the goals of the business by providing direction to the overall food and beverage operation.
Manage Managers to improve all operational areas in respect to standards, revenues, cost control, guest and employee satisfaction.
Monitors the performance of the F&B outlets through verification and analysis of customer satisfaction systems (Trip advisor – Olakala) reports and initiate corrective actions when necessary.
Coordinates new and special menus with Chef.
Coordinates between different sections of Food & Beverage and between Food & Beverage and other hotel departments to ensure that preparations for all functions, festivals and other activities involving Food & Beverage have been made.
Design exceptional menus, purchase goods and continuously make necessary improvements.
Recommends revisions in pricing of food, beverages items based on costs, competition, etc.
Attends major operational problems and needs brought to his attention; attends to guests' complaints, inquiries and requests; answers correspondence.
Approves requisitions, work orders, purchase orders, market lists, etc.
Visits other hotels, restaurants and other competitors to gauge quality of food, beverage and service; visits markets and other sources to determine availability and quality of needed supplies and to look for possible substitutes; informs management, kitchen, cost control and purchasing of important findings.
Work, and develop relationships, with external suppliers to ensure the very best reputation within the industry, and receives the service required to ensure that the operational Food and Beverage team can deliver the highest quality product, and the highest financial return.
Recommends hiring and scheduling of entertainment for Food & Beverage outlets.
Follow up on company´s policies, rules, regulations and procedures.
Mastery in delegating multiple tasks.
GUEST SATISFACTION  
Identify customers' needs and respond proactively to all of their concernsGuest oriented and service minded.
Promotes and maintains good public relations with hotel clientele.
Ability to spot and resolve problems efficiently.       
SALES AND MARKETING  
Maximize revenues for all areas of the operation, through innovative marketing and promotional activities, focused customer research, creative and innovative menus and promotions, and development of new products, services or featuresLiaise with the Sales and Marketing team and Food and Beverage Director to collate and respond to all customer correspondence, ensuring this is communicated to the entire Food and Beverage team, where appropriate.
ACTIVITIES AND EVENTS
The department representative for Special Events, working each special event as the departmental duty manager.  This will involve all planning associated with each event, right through to delivery.
TEAM AND DEVELOPMENT
Leads the F&B team by attracting, recruiting, training and appraising talented personnel Appraises personnel's performance and production; corrects mistakes and inadequacies, ensuring that international standards of Food & Beverage preparation and service are maintained. Responsible for the overall implements, consumptions of all F&B polices and procedures pertain to employees, work manuals, sanitation requirements, consumptions, costs, qualities, menus, special parties and others.
Responsibilities include hiring, training and development of team members, oversight of departmental administration, and implementation of effective control of inventory and costs.
Creating a high level of moral within the F&B department, developing a good working relation with all others onboard departments, trough cooperating and communication.
HYGIENE AND SAFETY MEASURES
Ensures strict compliance with all relevant Hygiene and Safety legislation and requirements managing the external food hygiene consultant, and the resulting reports.
Constantly review the product range to ensure that all key quality standards are maintained responsible for maintaining and helping enforce the agreed brand standards for each unit by conducting and managing monthly audits.
FINANCIAL MATTERS
Preparing of the annual budget with all aspects of budget including food and beverage manning guide.
Prepares annual Food & Beverage goals or forecast and budget; develops working plans to carry out goals; compares actual achievements against goals periodically; takes necessary corrective action.
Prepares the Food & Beverage monthly report detailing and explaining figures of sales, costs and profits and comparing same with forecasts.
Reviews and analyzes monthly Financial Statements, requisitions and purchase orders and other performance indicators, takes necessary remedial action.Sees to it that adequate inventories of food, beverages and equipment are maintained.
Maintains the F&B Management invoices and journals, manage and monitor expenditure associated with catering equipment repair, manage the asset.
Manages the incentive scheme, allocating and verifying spending and assisting in report analysis on stock and sales, highlighting and acting on any anomalies.
Creates and operates within efficient labour budgets for each season, tracking labor spending and providing input regarding capital projects and initiatives.
Approves all F&B requisitions so as to ensure that they are prepared properly and placed in a proper and timely manner in compliance with company´s instructions.
Monitor revenues and expenses
Food & Beverage Manager 06/2009 to 06/2010
Novotel Cairo El-Borg Cairo, Egypt
Assistant Food & Beverage Manager in Charge 01/2006 to 06/2009
Novotel Sharm EL-Sheikh Beach & Palm Sharm EL-Sheikh, Egypt
Opening of Extension
Assistant Food & Beverage Manager 12/2004 to 01/2006
Novotel Cairo – 6 October City 6 October City, Egypt
Opening of the Hotel
Assistant Food & Beverage Manager 02/2002 to 12/2004
Sofitel Sharm EL-Sheikh Sharm EL-Sheikh, Egypt
AFPA Management Trainee 02/2000 to 02/2002
ACCOR Hotels & Resorts Cairo, Egypt
The Military Attaché's Office Manager 05/1996 to 02/2000
South Africa Embassy in Cairo Cairo, Egypt
Consular Officer (Assisting in all Consular matters)
Guest Relations Manager 08/1995 to 05/1996
Forte Grand Pyramids Hotel Cairo, Egypt
Responds to customer needs, issues and comments to ensure a quality experience and enhance future sales prospects.
Ensures that guests receive excellent service at all times.
Ensures that health and safety standards and procedures are respected and adhered to.
Updates and compiles and prepares various reports.
Handles multiple priorities and exercises good judgment when dealing with all guest situations.
Communicates with guests demonstrating confidence and encourages them to feel unique and special.
Works in other areas of the hotel if needed
Guest Relations Officer 02/1995 to 08/1995
Sheraton Luxor Luxor, Egypt
Executive Secretary 08/1994 to 02/1995
TIP TOP Group for Import & Export Cairo, Egypt
Education
Hotel & Catering European Certificate - Level 3 Degree in Hotel Management Feb 2002 “ AFPA” Association Francaise Proffissionelle des Adultes - Cairo, Egypt
Bachelor of Science: B. Sc. Degree in Egyptology (Major in Tourist Guidance) May 1994 Faculty of Tourism & Hotel Management - Helwan University - Cairo, Egypt
High School Diploma: Jun 1990 Minden High School - Minden, LA
Languages
Arabic : Mother Tongue, English: Fluent, French: Moderate

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About this resume

Manager FROM NYC , New York RESUME

This is a resume for a Manager in NYC, New York with experience working for such companies as Van Houtte Cafe and Mercure Dahab Bay View. The grade for this resume is 0 and is one of hundreds of Manager resumes available on our site for free. Use these resumes as templates to get help creating the best Manager resume.

Dude
School Attended
“ AFPA” Association Francaise Proffissionelle des Adultes