TANYA MILKOVA
SUNNY ISLES BEACH,FL
Summary
Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. A hardworking and passionate job seeker with strong organizational skills eager to secure Food and Beverage Manager position. Ready to help the team achieve company goals. Experienced F&B Manager with over 15 years experience in Hilton Corp . Excellent reputation for resolving problems and improving customer satisfaction. A reliable employee seeking Food and Beverage Manager position. Offering excellent communication and good judgment. Dedicated Hospitality industry professional with a history of meeting company goals utilizing consistent and organized practices. Skilled in working under pressure and adapting to new situations and challenges to best enhance the organizational brand. To seek and maintain a full-time position that offers professional challenges utilizing interpersonal skills, excellent time management, and problem-solving skills.
Overview
28
28
years of professional experience
1
1
Certification
Work History
Food and Beverage Manager
Embassy Suites By Hilton Fort Lauderdale
1100 SE 17th St,Fort Lauderdale , FL 33316
11.2021 - Current
- Resolved customer complaints involving food or beverage quality and service.
- Trained food and beverage service personnel, confirming staff to provide recommendations and answer questions.
- Verified staff compliance with accepted food and drink safety regulations, suggesting remedial training where necessary.
- Developed relationships with suppliers and vendors leading to special volume pricing discounts and availability.
- Managed bar and wait staff and directed hiring program.
- Maintained highest standards for beverage quality and service.
- Responded to customer complaints, addressing concerns and distress with amicable interactions.
- Improved average wine and alcohol spend per guest through curation, service training and hands-on hospitality.
- Coordinated daily and nightly shift safety and sanitation procedures for bar areas and entire restaurant.
- Worked with on-site and external party planners to create and manage beverage ordering and waitstaff for small and large events.
- Enacted progressive disciplinary measures for staff, managed work zones and oversaw opening and closing duties.
- Oversaw selection, ordering and inventory controls of wine, beer and alcohol program.
- Identified areas of opportunity for beverage sales by analyzing customer feedback and product demand metrics.
- Developed ongoing training initiative to improve beverage knowledge of serving employees.
- Selected wine, beer and alcohol products based on customer feedback and local product availability.
- Built stronger wine list aligned with trends, improved credibility of restaurant's program, and raised profitability per glass.
- Maintained exhaustive knowledge of beverage flavor profiles, nutritional information, allergens and alcoholic content.
- Used EXCEL to record ordering data and created organization and room storage system.
- Adhered to corporate efficiency and profitability goals for beverage purchasing and distribution, producing low F&B cost
- Oversaw proper disposal of unused and tainted beverage stock, adhering to related health and safety guidelines.
- Loaded and operated beverage dispensing equipment such as Nestle , Republic SW , Braketruth , Sysco , USAFood.
- Conducted hands-on training in use of EXCEL and WORK RECORDS, demonstrating proper technique and safety protocols.
- Analyzed Excel beverage consumption trends, preparing subsequent action plans to maintain product freshness and consistent inventory levels.
- Drafted beverage purchasing plan, aligning inventory needs with budgetary constraints by applying historical data.
- Payroll for all F&B Department
Complex Assistant Food and Beverage Manager
Embassy Suites By Hilton
Fort Lauderdale, FL And Deerfield Beach FL
02.2020 - 11.2021
- Trained food and beverage service personnel, confirming staff to provide recommendations and answer questions.
- Resolved customer complaints involving food or beverage quality and service.
- Maintained highest standards for beverage quality and service.
- Responded to customer complaints, addressing concerns and distress with amicable interactions.
- Coordinated daily and nightly shift safety and sanitation procedures for bar areas and entire restaurant.
- Verified staff compliance with accepted food and drink safety regulations, suggesting remedial training where necessary.
- Developed relationships with suppliers and vendors leading to special volume pricing discounts and availability.
- Enacted progressive disciplinary measures for staff, managed work zones and oversaw opening and closing duties.
- Managed bar and wait staff and directed hiring program.
- Improved average wine and alcohol spend per guest through curation, service training, and hands-on hospitality.
- Worked with on-site and external party planners to create and manage beverage ordering and waitstaff for small and large events.
- Oversaw selection, ordering, and inventory controls of wine, beer, and alcohol programs.
- Maintained exhaustive knowledge of beverage flavor profiles, nutritional information, allergens, and alcoholic content.
- Identified areas of opportunity for beverage sales by analyzing customer feedback and product demand metrics.
- Developed ongoing training initiatives to improve beverage knowledge of serving employees.
- Selected wine, beer, and alcohol products based on customer feedback and local product availability.
- Used Excel to record ordering data and created organization and room storage system.
- Oversaw proper disposal of unused and tainted beverage stock, adhering to related health and safety guidelines.
- Drafted beverage purchasing plan, aligning inventory needs with budgetary constraints by applying historical data.
- Built stronger wine list aligned with trends, improved credibility of restaurant's program, and raised profitability per glass.
- Adhered to corporate efficiency and profitability goals for beverage purchasing and distribution, producing low f&b cost
- Analyzed Excel beverage consumption trends, preparing subsequent action plans to maintain product freshness and consistent inventory levels.
- Loaded and operated beverage dispensing equipment such as Nestle, Braketruth,SW,Republic,Sysco and USAFodd.
- Payroll for all department
Banquet Manager
Embassy Suites
Fort Lauderdale, FL
09.2011 - 03.2019
- Organized banquet storage and surrounding areas to facilitate access to products and materials.
- Delegated tasks to staff members to maximize production under tight deadlines.
- Provided exceptional service to guests by immediately addressing needs and requests.
- Hired, trained and scheduled staff to maintain adequate coverage for successful operations.
- Oversaw timeliness and quality of food delivery at high-volume events.
- Interpreted instructions to schedule and set up events to client specifications.
- Supervised and mentored kitchen and serving staff.
- Set up and broke down conference and banquet rooms to meet facility standards and specifications.
- Arranged furniture and equipment to maximize space and floor plan for seamless movement during functions.
- Directed and managed banquet functions for 10-1200-person event.
- Liaised with catering department about event changes and implemented requested adjustments.
- Established and maintained equipment inventory for accurate tracking, record keeping and to avoid loss.
- Maintained clear and easy access to exits and fire lanes to prepare for emergencies.
- Followed safety procedures and incorporated safety equipment to reduce injury and loss.
- Managed budgeting and invoicing for both large and small-scale events.
- Liaised with venue management to monitor logistics and timelines.
- Performed cost-benefit analysis for corporate and social events.
- Coordinated weddings, reunions, and corporate meetings throughout banquet and conference spaces.
- Handled guest complaints and offered complimentary services to maintain high guest satisfaction rates.
- Hired and trained new employees, demonstrating best methods for serving clients and guests.
- Greeted and assisted guests by gathering information pertaining to reservations or requests.
- Supervised team of 1-50 front desk agents and helped to resolve issues arising during shifts.
- Overhauled existing technical systems through execution of system upgrade from Micros to Agilysys.
- Participated in financial activities such as setting room rates, establishing budgets and allocating funds to departments.
Banquet Supervisor
Embassy Suites
Fort Lauderdale, FL
06.2011 - 11.2011
- Directed and managed banquet functions for 10-1200-person event.
- Organized banquet storage and surrounding areas to facilitate access to products and materials.
- Delegated tasks to staff members to maximize production under tight deadlines.
- Provided exceptional service to guests by immediately addressing needs and requests.
- Hired, trained and scheduled staff to maintain adequate coverage for successful operations.
- Oversaw timeliness and quality of food delivery at high-volume events.
- Interpreted instructions to schedule and set up events to client specifications.
- Supervised and mentored kitchen and serving staff.
- Set up and broke down conference and banquet rooms to meet facility standards and specifications.
- Arranged furniture and equipment to maximize space and floor plan for seamless movement during functions.
- Liaised with catering department about event changes and implemented requested adjustments.
- Established and maintained equipment inventory for accurate tracking, record keeping and to avoid loss.
- Maintained clear and easy access to exits and fire lanes to prepare for emergencies.
- Managed budgeting and invoicing for both large and small-scale events.
- Followed safety procedures and incorporated safety equipment to reduce injury and loss.
- Liaised with venue management to monitor logistics and timelines.
- Coordinated weddings, reunions, and corporate meetings throughout banquet and conference spaces.
- Monitored food preparation, production and plating for quality control.
- Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.
- Directed activities of team of skilled kitchen workers preparing and serving meals.
- Set and oversaw weekly and special event menu plans.
- Cut spending through effective inventory management and supply sourcing.
- Decreased necessary training time by updating and overhauling training program.
- Payroll
Restorant Supervisor
Embassy Suites
Fort Lauderdale, FL
12.2010 - 06.2011
- Cleaned and restored interiors of homes damaged by fire, water or smoke, using commercial cleaning equipment .
- Placed fans and dehumidifiers in strategic room locations to remove moisture from carpet, air, and upholstery.
- Inspected damaged properties and contents to prepare job action plan.
- Maneuvered heavy-duty equipment to carry out moisture surveys and drying techniques.
- Collected payments and discussed results of work with customers.
- Designed and conducted research to contribute meaningful information to restoration field.
- Rotated merchandise and displays to feature new products and promotions.
- Maintained positive customer relations by addressing problems head-on and implementing successful corrective actions.
- Maintained professional demeanor by staying calm when addressing unhappy or angry customers.
- Established team priorities, maintained schedules and monitored performance.
- Directed training and retraining of employees to boost performance and enhance business results.
- Assisted in organizing and overseeing assignments, planning and coordinating in-house and outsourced resources.
- Effectively supervised staff of 15 personnel by implementing company policies, protocols, work rules and disciplinary action.
- Defined clear targets and objectives and communicated to other team members.
- Opened and closed location and monitored shift changes to uphold successful operations strategies and maximize business success.
- Established performance goals for employees and provided feedback on methods for reaching those milestones.
- Supervised site investigations, reported issues and escalated those that required further assistance.
- Improved staffing during busy periods by creating employee schedules and monitoring call-outs.
- Delivered training for staff development, change management and materials, process and technical controls.
- Optimized processes and supervised 15 employees.
- Developed detailed plans based on broad guidance and direction.
- Set aggressive targets for employees to drive company success and strengthen motivation.
- Performed customer needs assessments and coordinated resolutions with supply chain and quality teams.
- Used Hilton Corp expertise, customer service skills and analytical nature to resolve customer concerns and promote loyalty.
- Maintained store equipment, printers and fax machines.
- Developed and administered project budgets.
- Maintained financial accuracy when handling over $5000-$11000 in revenue each day.
- Managed quality programs to reduce overdue compliance activities.
- Greeted and welcomed new members, establishing and updating memberships to Hilton Honors programs.
- Used Make at Right strategies to promote exceptional customer service and create positive environment for employees and clients.
- Worked safely in disaster environment by adhering to company and quality procedures.
- Completed tear-down of existing structures and prepared for new construction.
- Leveraged latest techniques and equipment to complete damage mitigation and restoration to highest standards.
Banquet Server
Embassy Suites
Fort Lauderdale, FL
05.2007 - 06.2011
- Arranged linens and table settings according to seating plan and event theme.
- Provided friendly, courteous service to create memorable moments for guests.
- Maintained event cleanliness during service by promptly clearing dishes after each course.
- Served appetizers, delivered entrees and refilled beverages for banquet guests.
- Maintained customer satisfaction with timely table check-ins to assess food and beverage needs.
- Guided arriving guests to tables, took drink orders and relayed information to bartenders.
- Answered guest questions about event plans and food service choices.
- Maintained flexible work schedule to meet event needs.
- Executed synchronized meal service simultaneously serving multiple guests.
- Fostered enjoyable event atmosphere through friendly guest interactions
- Prepared serving and appetizer trays and set tables at diverse events.
- Delivered catered food and supplies to facility for on-time set-up.
- Adapted service based on customer requests and kitchen readiness.
- Monitored dietary restrictions and served guests with special needs.
- Circulated appetizer and drink trays smoothly around events to offer selections to guests.
- Stayed up-to-date on menu changes to help customers make food choices.
- Supervised restocking of salad bar and buffet for lunch and dinner service.
- Applied wine and spirit expertise toward recommending appropriate parings for chosen meals and personal tastes.
- Checked identification for minimum age for sale of alcoholic beverages.
- Returned reusable goods and serving equipment for inventory and restock.
Executive Chef
Balkanturist
Burgas , Bulgaria
04.1996 - 01.2007
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
- Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Verified compliance in preparation of menu items and customer special requests.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Collaborated with staff members to create meals for large banquets.
- Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Obtained fresh, local ingredients to lower grocery costs.
- Assisted customers in planning corporate events, social galas and gourmet dinners.
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
Education
Semi HIGHER -
A.A in Hospitality Management Hristo Smirnenski
Burgas , Bulgaria06.1991
Skills
- Anticipating Problems
- Delegating Assignments and Tasks
- Supply Ordering and Management
- Staff Scheduling
- Health Code Compliance
- Fire Safety Regulations
- Portion Sizes
- Monitoring Food Preparation
- Money Handling
- Guest Satisfaction
- Guest Relations
- Performance Improvement
- Menu Pricing and Writing
- Backing Procedures
- Concessions Management
- Managing Deliveries
- Investigating Complaints
- Labor and Overhead Cost Estimation
- Food and Beverage Management
- Staffing and Sales Reporting
- Employee Performance Evaluations
- Database Interface and Query Software
- Vendor Negotiations
- Equipment Preparation
- POS Inventory System Operation
- Monthly Forecasting
- Payroll Administration
- Suggestive Selling
- Brand Standards Audits
- Restaurant Operation
- Storage Organization
- Standard Operating Procedures Maintenance
- Food Consumption Estimates
- Safe Food Handling Practices
- Work Assignments
- Disciplinary Action
- Teamwork and Collaboration
- Reading Comprehension
- Customer Retention
- Expense Tracking
- Liquor Law Compliance
- Developing Special Dishes and Recipes
- Inventory Management Software
- Managing Reservations and Large Parties
- Work Planning and Prioritizing
- Facilities Planning
- Calm and Pleasant Demeanor
- Calendar and Scheduling Software
- Enforcing Nutritional Standards
- POS Terminal Operations
Certification
- All necessary certificates , Hilton Corp
- Training - All necessary programs from Hilton Corp
Timeline
Food and Beverage Manager
Embassy Suites By Hilton Fort Lauderdale
11.2021 - Current
Complex Assistant Food and Beverage Manager
Embassy Suites By Hilton
02.2020 - 11.2021
Banquet Manager
Embassy Suites
09.2011 - 03.2019
Banquet Supervisor
Embassy Suites
06.2011 - 11.2011
Restorant Supervisor
Embassy Suites
12.2010 - 06.2011
Banquet Server
Embassy Suites
05.2007 - 06.2011
Executive Chef
Balkanturist
04.1996 - 01.2007
Semi HIGHER -
A.A in Hospitality Management Hristo Smirnenski