Grant T. Barrier
Food and Beverage Manager, Outlet profit loss
Nashville, TN · (615) 555 0145 · name@example.com · linkedin.com/in/granttbarrier
Key Qualifications
EXPERIENCE
Eleven years in hotel food and beverage operations, five as department manager
OUTLETS
Restaurant, lobby bar, in room dining, banquets to seven hundred guests
SPECIALTIES
Outlet profit and loss, beverage cost control, banquet event orders, service training
SYSTEMS
Oracle Hospitality Simphony, Toast, Oracle Hospitality Opera, Avero, Delphi catering software
CREDENTIALS
ServSafe Food Protection Manager, alcohol server training certification, Tennessee server permit
EDUCATION
Bachelor of Science in hospitality administration, University of Tennessee
Executive Summary
Food and beverage manager with eleven years in full service hotels, running a restaurant, a lobby bar, in room dining and a banquet floor that together bill seven point four million dollars a year. Holds food cost at thirty percent and beverage cost at twenty one percent while keeping guest satisfaction scores above ninety.
Signature Achievements
- Grew total food and beverage revenue from five point nine million to seven point four million dollars in three years.
- Cut beverage cost of goods sold from twenty six percent to twenty one percent through pour standards and monthly liquor inventory.
- Raised food and beverage guest satisfaction scores from eighty three to ninety one across eight quarters.
- Reduced hourly overtime by nine hundred hours a year with a forecast driven schedule tied to occupancy.
- Won the highest banquet score in the management company portfolio on the annual brand quality assurance audit.
- Launched a bar menu that lifted average bar check from fourteen dollars to nineteen dollars.
Professional Experience
Food and Beverage Manager
Broadway Row Hotel, Nashville, TN 2021 to present
Four hundred ten room franchise hotel with three outlets, banquets and a team of sixty four hourly employees and four supervisors.
- Own the department profit and loss statement, reviewing cost of goods sold, labor and expense with the general manager each period.
- Schedule and coach sixty four employees against a labor target of twenty six percent of outlet revenue.
- Price banquet event orders with the catering sales team and walk every event with the banquet captain before doors open.
- Run monthly liquor, beer and wine inventory and investigate any variance above two percent.
- Keep the department ready for franchise brand standards audits and county health inspections at all times.
Restaurant Manager
Cumberland Bend Hotel Group, Nashville, TN 2018 to 2021
Hotel restaurant serving three hundred breakfast covers a day plus dinner in a two hundred eighty room property.
- Managed a team of twenty two servers, hosts and bussers across breakfast and dinner service.
- Raised breakfast attachment from thirty one percent to forty four percent of occupied rooms.
- Rebuilt the training program for new servers, cutting ninety day turnover by half.
- Handled point of sale programming, menu changes and daily cash reconciliation.
Assistant Restaurant Manager
Ridgeline Tavern Company, Knoxville, TN 2015 to 2018
Independent restaurant group with two locations near a university campus.
- Supervised nightly floor service for a hundred forty seat dining room and a twenty seat bar.
- Ordered beer and wine, tracked par levels and reduced out of stock incidents to near zero.
- Trained every new server on responsible alcohol service and identification checks.
Licensure and Certification
ServSafe Food Protection Manager certification
Training for Intervention Procedures alcohol server certification
Tennessee alcoholic beverage server permit
Education
Bachelor of Science in hospitality and tourism administration, University of Tennessee, Knoxville, Tennessee
Core Skills
Outlet profit and loss · Beverage cost control · Banquet event orders · Labor scheduling · Liquor inventory · Service training · Menu pricing · Point of sale administration · Guest recovery · Health inspection readiness