Food and Beverage Manager

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Food and Beverage Manager
Food and beverage manager oversees the day-to-day operation of a restaurant or other dining facility. He handles a number of administrative functions, from ordering food from wholesalers to training employees. Good managerial and communication skills, however, only form part of the picture for a budding food service director. A good working knowledge of meal preparation, food safety and nutrition complete the job skill equation. Responsibilities A food and beverage manager conducts many major tasks in a hotel, on a cruise ship or other establishment that serves meals and drinks. The F & B manager's duties encompass office obligations, including checking budgets, payroll and food order invoices from suppliers. He also hires and schedules servers, bartenders and other food service employees, assigns kitchen staff to cooking and preparation tasks, and determines service standards for personnel. A food director needs a thorough knowledge of American and ethnic cuisine, food preparation and the costs of purchasing items for particular dishes. They plan menus for restaurants and special events like banquets. A good grounding in national and local laws regarding food safety and preparation, including OSHA regulations, will be needed year-round to ensure that the establishment has satisfied patrons and receives high ratings from local food inspectors. Food and beverage managers arrange for purchase and maintenance of stoves, ovens, blenders, cutlery and other items needed to prepare food. Qualifications: Education The education requirements for employment in this field can vary greatly. According to the BLS, the majority of food and beverage managers have no post-secondary education. It can be helpful, however, to pursue either an associate's or bachelor's degree in hospitality management. Some schools also offer certificate programs that take less than one year to complete. Food service management degrees are typically preferred or required by large companies that specialize in food service and catering. Experience Experience is as important as education in the food and beverage management industry. For careers requiring a two- or four-year degree, an internship can provide much of the necessary experience to gain employment in this field. Other food and beverage managers are promoted from within the industry, working as waiters or in other staff jobs before being recruited by company management to complete a management trainee program. Wholesale Price from Manufacturers Join Us Today & Inquiry Directly!

Communication Skills Communications skills are among the most important skills that food service managers need to have. Food and beverage managers are in constant contact with employees throughout the course of the day and must be able to both motivate and direct them. They are also regularly in contact with food and beverage suppliers. Other Qualifications Food and beverage managers need to be detail-oriented. They are responsible for keeping track of payroll and daily receipts. They need a strong knowledge of basic accounting procedures and need to be familiar with basic accounting software like Food Services Solutions Day Cap or Intuit QuickBooks. Managers with significant experience can obtain certification through the National Restaurant Association Educational Foundation as a Foodservice Management Professional, or FMP. Types of Employers Food and beverage managers find employment at all types of restaurants and dining facilities, from independently owned diners to fast food franchises. Restaurant owners often serve in a dual capacity as food and beverage managers, handling all of their business's major operations. Hospitals, airlines, colleges and other education institutions need food and beverage managers to create menus and direct food preparation for meals. Hospitality industry organizations, such as hotels, casinos, theme parks and cruise lines, hire F & B directors to complement the entertainment aspect of their businesses with an appropriate dining experience for their customer. Ensure Customer Satisfaction The purpose of establishments that serve food and drink is to provide patrons with satisfying dining experiences outside of the home. As such, patrons are the lifeblood of these establishments. One of the main functions of a food and beverage manager is to ensure the satisfaction of patrons. This entails making sure that they have received, and have access to, everything they need to have an enjoyable meal, that their food is prepared to their liking and that the service provided is satisfactory. Hire and Manage Staff A superior staff is the cornerstone of any successful food and beverage establishment. Without these individuals, from cooks and servers, to bartenders and even dishwashers-, the establishment would not be able to operate effectively. As a food and beverage manager, you will be responsible for hiring an efficient staff, ensuring that those you have hired is performing the duties specific to their titles and that they are working together as a team. You will also create the schedule for the staff and listen to and try to rectify any problems that may arise among them. In addition, should a situation arise that someone needs to be terminated; it is your responsibility to do so. Oversee the Operations Maintaining and overseeing the day-to-day operations of the establishment is a key role in this position. You will be responsible for ordering and taking inventory of all the supplies and

equipment. Food, drink, napkins, dinnerware and appliances are just some of the things that you are responsible for ordering and tracking. You will also need to ensure the proper maintenance of the equipment, including blenders, cookware, cutlery and the dishwasher. Another important part of operations is handling paperwork and cash. You will calculate and record the money that is tendered, both cash and charge receipts; enter such information into logs; and deposit money into the bank. In addition, you will have to track actual sales and compare them to past and forecasted sales to determine if establishment goals were met and how to meet any unmet goals in the future.

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