Food and Beverage Director
Resume:
Michelle Overhouse
Swanton, Ohio 43558
Professional Summary
Ambitious Food and Beverage Director and Operations Manager with over 15 years of experience leading an efficient and profitable team. Successful at meeting client needs while increasing revenue and profit. Committed to outstanding customer service and upholding an approachable attitude. Forward- thinking professional offering more than 20 years of experience FOH and BOH working in a fast-environment. Skilled at staying focused and efficient in high-stress situations and maintaining a calm professional in all situations. Excellent and proven Communication skills.
Certified Chef
Servsafe Manager and Tips certified
Skill
Team building, Leading and developing
Event planning proficiency
Strategic planning
Profit and Loss
Accounting
Budgeting
Payroll and scheduling
Sales
Food plating and presentation
Food preparation and safety
Work History
Employee training and development
Effective communications
Problem-solving
Company quality standards
Team leadership
Operations management
Team liaison
Food and Beverage Director, The Toledo Club February 2024-Present -Toledo, Ohio Direct and Oversee all Food and Beverage facets including personnel, menu, ordering, vendor relations, food production, inventory and staff.
Ultimately responsible for guest and member satisfaction and financial performance. Integral part of the Management team, liaison between Executive Chef, Banquets Director, Catering Director, Sales, Security and Member Board.. happy
Assigned and delegated responsibility for the operation of the food and beverage department including, catering, restaurants, banquets, kitchens and stewards.
Monitored budget, revenue goals, and expenses for the Food and Beverage department as well as generating various weekly, monthly business volume forecasts and planning accordingly. Execute inventory control and calculation to control food costs, labor and other expenses. Monitored market conditions that impacted extensive wine list, alcohol, menu offerings to business volumes and profitability. Interview, hire, train, directly work, evaluate performances, reward and discipline team, address complaints and resolve issues.
Food and Beverage Manager /General Manager 2019-2023 Bedford Hills Golf Course-Temperance Michigan.
Oversee all departments including: Maintenance,Grounds Crew, Food and Beverage, Pro Shop, Players Assistance, and Cart Attendant. Organized and led Weekly and Monthly meetings with all Department Heads.
Interviewed, Hired, trained, retained and motivated team on a continuous basis. Increased new business and maintained yearly business including Golf Outings, Catering Events, Golf Play and Leagues. Efficiently communicated all moving parts for all events and daily operations. Organized all necessary paperwork and effectively communicated all moving parts for all golf outings and private events. Work closely with the Food and Beverage Department to increase Food and Bar sales. Attended all golf networking events to ensure the most current industry standards. Catering Operations Manager 07/2015 to 10/2019 City – Toledo, Ohio
Proficient on Salesforce/Excel created orders, Submitting remotely orders to the assigned Restaurant,schedule caterer for event, polished execution. Responsible for follow-up paperwork,- allocation of tips and payroll.
Liaison between Sales Department,Sales support team,General Manager of Assigned restaurant, Catering Team and Leadership Team.
Oversaw food preparation and monitored safety protocols
● Investigated and integrated enhanced service and team management strategies to boost
● business profits
Inspected preparation and storage equipment regularly to assess and maintain performance for
● cost-effective, safe
operations
Orchestrated positive customer experiences at all stages by overseeing every area of Catering Operations
● Built strong relationships with clients by following up on previous purchases and suggesting new
● products to increase business and revenue
Recruited and developed 50 employees for Catering department
● Reduced workflow inconsistencies by recruiting and hiring capable staff members
● Demonstrated knowledge of company's mission, purpose, goals, and ability to help employees
● successfully achieve
them
Restaurant General Manager 08/2012 to 06/2016 The Bistro – Bloomfield Hills, MI
● Prepared restaurant business plan by reviewing demands, analyzing competitors and
● developing projections for sales and finances.
● Analyzed variances and implemented corrective actions to increase average meal checks and
● customer visits
● Maintained high standards of food quality by reviewing shipments, overseeing preparation and
● monitoring food safety
● Set and enforced performance and service standards to keep consistent, high-quality
● environment devoted to customer satisfaction
● Recruited top-notch employees for FOH and BOH positions
● Motivated staff to perform at peak efficiency and quality supervised onsite team supervised onsite- team, including caterers, audio-visual technicians, and facility management team Head Baker 09/2011 to 10/2013 Cupcake Station – Ferndale, MI
● Prepared all pastry items in accordance with standards of quality, quantity control, taste and
● presentation
● Maintained clean, sanitized and well-organized food preparation zones to promote store
● efficiency
● Kept pastry and dessert case stocked with fresh selections and arranged to entice orders
● Decorated and merchandised quality bakery goods to build business reputation and revenue
● base
● Guaranteed all baked goods were cooked according to customer tastes and needs
● Baked consistent quality items by accurately mixing, dividing, shaping and proofing Education
Bachelor of Science: Culinary Management /Certified Chef 03/2012 The Art Institute of Novi - Novi, MI Associate of Science: Business Management
Ohio State University - Columbus,
OH
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