What is the typical job profile of Food and Beverage Manager?

manpreet Best Answer 3 years ago

Food and Beverage manager is responsible for overseeing the dining services for a restaurant, hotel or similar establishment. Primary goals include ensuring service standards and complying with health regulations. Specific job duties might include hiring service staff, hiring bartenders, training staff, ordering food and drinks, planning menus, setting budgets for food and beverage orders, and conducting inventory. Role and responsibilities of Food and Beverage managers are as follows: (a) Supervise operation and handling of all food and beverage outlets of restaurant, hotel or similar establishment (b) Maintain regulatory requirements. (c) Develop and ensure proper food and beverage supply (d) Administer operations of all food and beverage facilities (e) Assist in selection and training of staff members (f) Monitor all local sanitation and healthcare systems to satisfy customers. (g) Maintain an inventory for all food and monthly liquor as per market requirements. (h) Supervise all ensure resolution of customers grievances in systematic way. (I) Prepare weekly work schedule . (j) Maintain all personal and operational p records of working staff for restaurants and provide efficient maintenance. (k) Maintain knowledge on all fire protection and preventive measures during emergency.

manpreet 3 years ago

The food and beverage department is an operating and revenue producing department of a hotel. In fact, the food and beverage department one of the largest revenue producing departments of a hotel. The duties and responsibilities of a food and beverage manager in a 5 Star hotel are as follows: Formulating financial, catering, marketing policies and strategies. Establishing and implementing standards for products, hygiene and service quality. Preparing organisation structure and job descriptions for the F&B Dept. Selection, recruitment, training and orientation of staff. Consulting with outlet managers for preparing budgets. Planning menus with chefs and managers. Designing and implementing sales promotional activities to increase sales and revenues, cost reduction and control. Monitoring performance of dept, analysing sales and competition and identifying markets. Liaising with media, government agencies, customers. Attending corporate meetings and conducting intra-department meetings to ensure communication flow, assess progress and for problem-solving. Implementing hygiene and safety standards. Maintaining good rapport with guests. Selecting suppliers for various materials. Thank you. All the best.