Also known as: Restaurant Manager, Food Service Manager, Food Service Director, Banquet Manager, Restaurant General Manager, Director of Food and Beverage
A food and beverage manager is responsible for all aspects of the food and drink service in the restaurant, from the management of the team members to finance and marketing.
Your day-to-day duties may involve:
• co-ordinating the waiting staff
• advising guests about the menu items
• designing the menu
• ensuring health and safety standards are adhered to
• managing budgets
During the breakfast, lunch and dinner service you’ll supervise the kitchen staff, bar staff and waiters to ensure every part of the service is running smoothly. You’ll ensure the food is correctly prepared and the dishes come out on time. As well as co-ordinating the front of house services, you will be responsible for managing budgets, sales targets and purchasing stock. You will also implement HR practices by training and developing your staff to have high standards of customer service and care.
You must comply with licensing laws and legal requirements, as well as ensure the staff are aware of all health and safety laws. You will ensure all administration procedures are accurately completed and maintain a high standard of personal presentation and punctuality among your staff.
As the food and beverage manager you must have fantastic communication skills and work well in a fast-paced environment.