A very simple, incredibly effective CV template with sample information for a Food and Beverage Manager. It uses Times New Roman with just a touch of the Courier New font, coupled with a clear, simple layout. There are no other fonts used in the template, making this an incredibly basic design that just works really well. Your work experience is styled neatly with bordered headers to finish off the CV. All in all, our Food and Beverage Manager CV template is a delightfully simple, clean template that will make an excellent impression, no matter what role you are applying for.
Smart, clean and simple, this basic template has no graphics but succeeds in standing out from the crowd with smart headers and clean spacing. It is the perfect template for you if you want a clean, modern design without any clutter or distracting elements, but you don't want something too simple that would result in your application being lost in the pile.
12+ years of experience in a range of food services environments.
Elevated gross sales of Stapleford Country House 26% in first year as Food and Beverage Services Manager and by 14% or more each year thereafter.
Cut costs by 17% in my first year at Linen Hotel whilst increasing the quality of both food and service.
Restored profitability in my final year at Burrito’s from -10% to +15% whilst acting as temporary manager.
Hospitality & culinary management / Budgeting & cost controls / Fine dining/menu development
Front- & back-of-house operations / Guest service excellence / Health & safety audits and training
Quality control Payroll/P&L management / Profit & growth strategy / Supplier/inventory management Recruitment, teambuilding, training and supervision
Food and Beverage Manager
Stapleford Country House, Nottingham
March 2017 – date
Stapleford Country House is a 4-red star luxury hotel with spa, championship golf course, luxury accommodation, country sports and a 2 AA Rosette Restaurant. My role entails managing the day-to-day running of food and beverage operations at the hotel across the restaurant, bar, business and event facilities, ensuring a high standard of service is provided consistently. I have a wide range of responsibilities including:
Recruiting, training and managing food and beverage staff.
Reporting and management of the department’s financial performance.
Management of pricing, ensuring maximum profitability; driving sales and upsells.
Ensuring best practices across inventory control.
Negotiation and management of suppliers.
Ensuring health and safety regulations are complied with.
Building a rapport with guests and dealing with customer complaints.
Food Services Manager
Linen Hotel & Spa, Louth
January 2014 – February 2017
Linen Hotel is a popular 4-star establishment in Louth, with 125 guest rooms and 12 meeting rooms, together with a restaurant, bar and spa. My responsibilities included:
Leading the team and ensuring they deliver the highest standards of service to the guests
Planning all aspects across the food and drink outlets, including meeting rooms and events
Recruit, train and maintain staff in line with business needs and agreed budgets
Managing all aspects of performance and development for the team
Planning rotas, carrying out health and safety assessments
Supervising pricing, costs and budgets to ensure profitability for the department
I left this position due to relocating to Nottingham.
October 2010 – December 2013
This role required me to provide support to the restaurant manager. During the last year of my employment at Burritos, the manager was absent due to maternity so I covered all of their duties. My responsibilities included:
Hiring and training staff and reviewing performance
Supervising food presentation, restaurant cleanliness and decor
Monitoring guest satisfaction during their dining experience
Assisting the manager with managing inventory
Liaising with suppliers
Monitoring pricing and profitability, drafting reports for manager with recommendations
Carrying out health and safety checks and audits across the premises
Stock rotation, supervising proper cleaning of kitchen equipment and handling of food, and removal of spoiled or outdated food items.
Assistant Restaurant General Manager (Apprenticeship)
July 2009 – September 2010
Achieving the Level 3 Diploma in Hospitality Supervision and Leadership
July 2008 – June 2009
MSc Business with Hospitality and Tourism Management with Advanced Practice (Merit)
Northumbria University, Newcastle
September 2007 – June 2009
Business and Hospitality Management BSc (Hons) 2:1
ARU University, London
September 2004 – June 2007
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NB: This CV was originally published on 25th March 2014 and has been fully updated for 2021.
Jen Wiss-Carline has been a Senior Manager and Consultant for several sizeable companies which included dealing with all aspects of staff management and recruitment. She is also a Solicitor and Chartered Legal Executive, having been admitted as a Fellow in February 2006.