A Food and Beverage Manager leads the total service staff in the F&B operation of a hotel or restaurant. He or she is responsible for the restaurant, the bar and perhaps the MICE and banqueting though the establishment. Tasks include planning and scheduling of the employees, the purchasing of operational goods and ensuring all daily operational activities are done and stay within the restaurant’s or hotel’s budget. You operate closely with the kitchen staff. An F&B Manager is a role-model for the team and motivates the people he or she works with. You are responsible for the table settings, layout of events and for the optimal care for the F&B outlets. You are in direct contact with the guest, so quality management and service are responsibilities high on your priority list.

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