Because the responsibilities of a food and beverage director are diverse, the person who fills this position must be well-versed in all aspects of the hospitality industry, with a focus on food and drink. A food and beverage director is employed by many hotels, casinos, and convention centers to oversee the numerous details involved in providing high-quality food and beverages to all guests. The director should also be capable of leading, overseeing special events, and ensuring workplace quality and safety.
The food and beverage director of a restaurant or resort is often in charge of menu planning. Customers will be charged appropriate selections and prices based on the director’s extensive experience purchasing food and forecasting costs. A director should be knowledgeable about all aspects of food preparation, cooking, and serving. In addition to the cost of ingredients, the amount of labor required to prepare a dish is another consideration for the director when determining the dish’s price for the menu. The best directors will strike a successful balance by offering appealing menu items at a profit-generating price.
The director is also in charge of food and beverage presentation. A director’s familiarity with a variety of dishes and beverages will aid them in determining when a dish or beverage is being executed correctly and when it is not. The director is in charge of overseeing every aspect of the guests’ food and beverage experiences, from ordering and dining to the waitstaff’s quality of service. A director’s ability to manage multiple projects at once, organize work crews, and give clear instructions is also essential.
A food and beverage director must have strong leadership abilities. A director should also be able to implement, identify, and maintain workplace safety and quality standards. Kitchens and dining rooms can be dangerous places to work, and a director must be able to enforce safety rules and guidelines among the employees.
A food and beverage director, who must be able to organize the event and meet the customers’ expectations, is frequently in charge of special events. The director must be able to assess the needs of the customers, as well as plan and coordinate the meals and beverages served to attendees throughout the event. A food and beverage director’s creativity is another asset, as creative touches can make events more memorable and generate repeat business for a venue.