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assistant food and beverage manager

  • Reports directly to Director of Food and Beverage 
  •  manage day to day FB daily operational with 5 F&B outlet and banquet also in-room dining 
  •  oversees the administration and operation of the F&B outlets to maximize profits, enforces quality standards, maintains a high level of employee performance and ensures customer satisfaction 
  • Strictly adhere to the established operating expenses and that all costs are controlled rec
  • Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items. 

assistant food and beverage manager

  • Fine Dining Lounge
  • Fine Dining Restaurant
  • Pool
  • Breakfast/Lunch Outlet
  • Brunch

senior assistant food and beverage manager

  • Guarantee guest satisfaction across 5 outlets. 
  • Beverage stock controlled and managed according to daily occupancy and meal plan through the use of daily stock takes and variance reports to maintain a successful food & beverage cost. 
  • Liaising with Executive Chef to maintain an efficacious food cost percentage considering the number of in-house guests without compromising the quality.
  • Responsible for events and banqueting i.e wedding packages.
  • Acting night manager when Front office manager is Off.
  • Facilitated the opening of a brand new golf club, worked with Food & Beverage manager and general manager to develop and implement new beverage outlets, menus and SOP’s. 
  • Engaging with guests in various outlets to ensure the highest expectations and standards are met and resolved immediately any complaints as required.

assistant food and beverage manager

  • Overall in-charge of f&b operations – Restaurants , Banqueting, In room Dining, Beverage and administration.
  • Armed with a great team , we managed to increase footfalls and revenue to the tune of 14% YOY and guest satisfaction index by 9% YOY.
  • Heading the events sector as well, we managed to surpass revenue targets by 27% YOY , creative menu planning, customer satisfaction and delight, coordination with the chef for maximum productivity and quality pull through past events and marketing.
  • Enhanced SOP’s based on business requirements.

assistant food and beverage manager

  • Improved an under-performing Banqueting service, preparations, proper storing, organizing storerooms, cleanliness, hygiene, sanitation, equipment handling and decoration ideas.
  • Introduced HACCP Standards. Proper Time and Temperature control. Basic Food and Beverage handler’s health and safety training from service, culinary and stewarding area.
  • Revised All F&B standard operations procedure following the Leading quality assurance guidelines in restaurants, lounge, bar, banquet and catering.  Identified training needs for both service and culinary and implemented a training calendar to follow.
  • Implemented a daily training revision in every outlet briefing. Implemented a weekly and monthly meeting to review all the performance of the outlets. 
  • Reduced Food and beverage cost from 45% – 38%. Proper weekly menu planning and controlling of orders and purchases. 
  • Identified training needs for both service and culinary and implemented a training calendar to follow.