In the world of catering, food and beverage managers handle all of the business decisions regarding food and beverages served to customers. This can be in a hotel setting, a restaurant setting, or just about any other setting in which food is served to paying customers. The basic principle of this position is to make profitable decisions that will improve and maintain the quality of food and drink in an establishment.
Often found in hotels and restaurants, food and beverage managers decide which items on a menu will be available, and, in some cases, how they are prepared and served. They must have a good eye for which foods, drinks, and service elements to which customers respond positively and negatively. They also must be adept at understanding the current culinary landscape, including which foods are currently or soon-to-be popular.
These managers must also be able to place large amounts of orders on a daily basis and to effectively communicate with manufacturers. They also may be required to work with regional managers and customer service managers. Food and beverage managers may work closely with the chef in conducting menu changes and placing orders. However, they may also work independently or with external agencies in formulating the best products to order for the current season. As these managers make decisions that everybody from the kitchen staff to the waiters must work with on a daily basis, it is important that they consult with these members of staff as often as is necessary. Food and beverage managers' hours depend on the hours in which their establishment is open; for example, hotels that see a lot of a night traffic may require many employees during the third shift.
Favorable qualifications for this position include a degree in hospitality, hospitality management, or a related field. Experience in the food services industry is also preferred.
Food and Beverage Manager Tasks
- Order and receive deliveries and track food and equipment inventories.
- Assign and schedule workers to handle food preparation, cooking, and presentation.
- Monitor compliance with standardized portion size and presentation, as well as health, fire, and food safety regulations.
- Manage, track, and control budget and quality, including addressing customer concerns.