Who is food and beverage manager

He or she is also usually in charge of overseeing the kitchen and catering staff to ensure the highest level of quality within an establishment. In a hotel or resort , the food and beverage manager is often responsible for catering to special events, such as galas and weddings.

A banquet event order BEO created by the catering sales department details the expectations of the client, such as a predetermined menu selection, the time each course should be served, and the number of guests who will be in attendance. Vegetarian or other dietary needs for individual guests may also be included in the BEO. The manager uses this information to order fresh product, schedule kitchen and wait staff, and rent any equipment that may be necessary to fulfill the request.

In addition to special events, a food and beverage manager may also be responsible for restaurant operations. He or she may plan and create sumptuous menus, maintain high quality for cuisine to be served in the establishment, and ensures product safety and freshness. Creating a visually stimulating environment for patrons is usually incorporated into daily responsibilities. Catering companies that primarily work at off-site venues may also employ a food and beverage manager.

The basic responsibilities are generally the same, although, the job often requires additional experience and careful planning. For example, if an event is to take place outdoors or under a tent, separate cook tents often need to be erected for meal preparation.

Coordinates with the Exec. Chef for the preparation, presentation and service of Food and Beverage products to ensure highest quality at all times. Conducts daily pre-shift meetings with dining room supervision and staff.

Maintains a consistent focus on cleanliness throughout all areas. Monitor, analyze, and control all labor and inventory costs. This includes preparing the appropriate reports, charts, and schedules to ensure that budgets are met or exceeded while quality is maintained and improved.

Coordinate with Sales and Marketing the promotion of the dining outlets and future events and promotions Designing and implementing new department operating policies and procedures as required. Participation in rotation of Weekend M. D Program. Must be proficient in MICROS, knowledge of Microsoft Office, Must have excellent presentation and communication skills both verbal and written , and be extremely guest focused.

Must have attention to detail and have the ability to multi-task; follow up and leadership skills required.