A food and beverage manager usually works in a restaurant, banquet hall, hotel, or catering company as a director. Complete menu planning, budgeting, placing product orders, and maintaining serving and culinary equipment are all common job responsibilities. He or she is also in charge of supervising the kitchen and catering staff to ensure that the highest level of quality is maintained throughout the establishment.
The food and beverage manager in a hotel or resort is often in charge of catering special events like galas and weddings. The catering sales department creates a banquet event order (BEO) that details the client’s expectations, such as a predetermined menu selection, the time each course should be served, and the number of guests expected to attend. Individual guests’ vegetarian or other dietary requirements may be accommodated in the BEO. This information is used the manager to order fresh product, schedule kitchen and wait staff, and rent any equipment required to fulfill the request.
A food and beverage manager may also be in charge of restaurant operations in addition to special events. He or she may plan and create delectable menus, ensure product safety and freshness, and maintain high quality for cuisine to be served in the establishment. Creating a visually stimulating environment for customers is usually part of the job description. In addition, this person’s ability to budget effectively often determines the profitability of a restaurant or hotel’s catering department.
A food and beverage manager may be employed catering companies that primarily work at off-site venues. The basic responsibilities are similar in most cases, but the job frequently necessitates additional training and careful planning. When an event is held outdoors or under a tent, for example, separate cook tents are frequently required for meal preparation. The manager is frequently in charge of other, similar considerations that are unique to these types of events.
When an event is held at an outdoor location, electrical power issues can arise. A generator is frequently required to power electrical appliances and lighting fixtures. An off-site catered event is also more likely to require rental items such as chafing dishes, banquet tables, and display accessories. When planning for staff, rental items, food products, and technical requirements, the food and beverage manager takes into account all of the logistics. Hiring the right number of experienced, dependable employees to finish the job is also critical for someone in this position.