Also known as: Restaurant Manager, Food Service Manager, Food Service Director, Banquet Manager, Restaurant General Manager, Director of Food and Beverage
The food and beverage manager is responsible for all aspects of the food service during an event, from the management of the team members to finance and marketing. You will participate in developing menus for each event, liaising with the client to ensure the menu is as requested.
Your day-to-day duties may involve:
• co-ordinating the waiting staff during an event
• advising guests about the menu items
• designing the menu
• ensuring health and safety standards are adhered to
• managing budgets
During the event 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, as well as purchasing stock. You will also implement HR practices by training and developing your staff to obtain the highest standards of service and customer care.
As a senior team member you must ensure your staff are aware of health and safety laws. You will make sure 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 enjoy a fast-paced environment.