Food & Beverage Services Manager
About - Food & Beverge Services Manager
Food and Beverage Services Managers are involved in the supervision of the daily operations of dining establishments and bars. They can also be taking care of room services in a hotel. If you are working as a Food and Beverage Services Manager in a restaurant, you can work as a head steward or even a restaurant manager in senior levels, managing the activities of the staff as well as maintaining the standard of the hotel. You can also be involved in the management of banquets or catering services ensuring that the ballrooms of the hotels are properly arranged and the food distribution is timely and well-maintained as per the hotel's service quality standards. One of your main roles will be to ensure customer satisfaction is reached to the fullest. You will also maintain inventory, employee records and investigate customer complaints.
Important Tasks & Duties
Food service managers typically have to do the following tasks:
- Overseeing the different aspects of the daily operations of the hotel’s room servicing.
- Organizing proper documentation for shift work on a daily basis as well as requisitions for beverage, food, sundries, etc, and also to manage labour on a daily basis.
- Monitoring and testing skills of staff and reinforcing food and quality standards. You will provide feedback where necessary too.
- Ensuring that all the hospitality suites are serviced and set-up as per the prescribed time and instructions.
- Setting up a proper interaction with guests by greeting them properly and helping them in their problems.
- Maintaining the cleanliness in work areas throughout the shift.
- Making sure that hotel brand standards and standard operating procedures are maintained.
- Coordinating with the work of Restaurant manager, room servicing manager, banquet manager and other staff for proper service.
- Helping in the preparation of actual budget functions and forecasts.
- Completing proper function delivery sheets in a timely manner.
- Making sure that the banquet hall and other rooms are maintained and cleaned as per instructions.
- Interviewing, hiring and training employees, and if necessary, dismissing unsuitable employees.
- Managing the inventory and ordering beverages, food, supplies, and other equipment.
- Inspecting the equipment and supplies in work areas.
- Ensuring that the employees are complying with the health and food safety regulations and standards.
- Investigating a complaint and then resolving the complaint regarding food service or quality.
- Maintaining payroll records and budgets as well as reviewing financial transformation.
- Establishing standards for performance and customer service and checking whether they are being kept or not.
- Coordinating the activities of the kitchen and dining room staff.
- Monitoring the orders going to the kitchen, and in cases of emergency, working with the chef to remedy any delays.
- Addressing grievances and resolving conflicts: Handling complaints and grievance to resolve; resolving conflicts among co-workers or others at the workplace or outside in relation to your work.
- Communicating with co-workers and others: Communicating with people in writing, verbally or otherwise inside your workplace and various other people who have professional relationships with your place of work including vendors, government officials, etc. or with people at large.
- Coaching and developing: Identifying training and professional development needs of others; coaching and training them to develop skills to perform tasks and improve performance.
- Managing and supervising: Managing and supervising the work of others; setting goals; giving instructions; monitoring work performance, etc.
- Monitoring use of resources: Monitoring and controlling the use of resources like food, condiments, and materials as well as spending money.
- Working directly with people: Working directly with people to offer them products and services, providing assistance, etc.
- Developing and maintaining interpersonal relationships: Developing professional relationships with co-workers and others outside organizations and maintaining good relationships.
- Getting Information and learning: Observing, hearing, reading, using computers, or otherwise obtaining information and learning from it.
- Inspecting situations, events, and people: Inspecting situations, events, and people to understand the reasons and causes for the situation or events to happen; inspecting people to understand the reasons behind their behaviour and actions.
SPECIALISATION TRACKS IN THIS CAREER
Bartender
The bartender is responsible for offering drinks to the customers who are drinking or eating at a bar. As a bartender, you will be working at the service bar, mixing and making alcoholic or non-alcoholic drinks and delivering it to the customers as per their orders. You will also pour different types of alcoholic drinks for guests as per their orders. You will have to maintain the cleanliness of the bar area.
Banquet manager
A banquet manager oversees and plans banquets, parties and other special conventions which are hosted by a hotel or restaurant. They are also responsible for improving and ensuring customer satisfaction. As a banquet manager, you have to supervise and coordinate the works of different customers and make sure that the client expectations are being met. You should also have knowledge about food production and be able to overlook the training of banquet personnel.
Sommelier
A sommelier has the special task of recommending various types of wines to a customer, describing the wine variants, and noting down the orders of the wine. They are also responsible for serving the wine. As a sommelier, you should be able to describe wines to the customer and know the right way to serve it. You may also need to teach the rest of the staff about wines and how to recommend or serve them.
Once you’ve completed your secondary level studies, you can pursue your higher secondary studies in any stream. You can then obtain a Diploma in Food and Beverage Management/Food and Beverage Services/Hotel Management.
Class 10 with any subjects - Class 11-12 in any stream - Bachelor in any stream- Post Graduate Diploma in Accommodation Operations & Management
Once you’ve completed your secondary level studies, you can pursue your higher secondary studies in any stream. You can then pursue a Bachelor of Science in Catering Science and Hotel Management/ Hospitality and Hotel Administration/Bachelor of Business Administration in Hospitality & Tourism.
Class 10 with any subjects - Class 11-12 in any stream - Bachelor of Science in Catering Science and Hotel Management/Bachelor of Business Administration in Hospitality & Tourism/any steam-Master of Science in Hotel and Catering Management/Hospitality Administration/Master of Business Administration in Hospitality Management
Once you’ve completed your secondary level studies, you can pursue your higher secondary studies in any stream. You can then pursue a Bachelor of Science in Catering Science and Hotel Management/ Bachelor of Business Administration in Hospitality & Tourism/any steam. Then, you can move on to postgraduate degree like Master of Science in Hotel and Catering Management/Hospitality Administration/Master of Business Administration in Hospitality Management.
Mandatory Qualification
After Secondary Studies:
Once you have completed your class 10 with English, you can go for a Craftsmanship Certificate Course in Food & Beverage Service.
Undergraduate studies after school:
If you are interested in Food and beverage management, you have to get a Bachelor of Science in Catering Science and Hotel Management/Hospitality and Hotel Administration/ Bachelor of Business Administration in Hospitality & Tourism. This will make you suitable for entry-level jobs.
You can also opt for a Diploma in Food and Beverage Management/Food and Beverage Services/Hotel Management to be eligible for entry-level jobs.
Post Graduate studies:
If you are interested to get better jobs and move up fast, then you need to have a Master of Science in Hotel and Catering Management/Hospitality Administration/Master of Business Administration in Hospitality Management. This will make you eligible for high-grossing jobs in this field.
You can also opt for the Post Graduate Diploma in Accommodation Operations & Management.
| Minimum Education Required Minimum | Maximum Education Required Maximum |
| Education Required Post Higher Secondary | Education Required Post Graduate |
| Description Diploma / Certificate Programs for which the minimum eligibility is a pass in Higher Secondary / Class XII School Leaving examination. | Description Postgraduate Degree / Diploma / Certificate Programs for which the minimum eligibility is a pass in Graduation / equivalent Diploma program like Honours Diploma or Graduate Diploma. |
Open Positions
A Food & Beverage Services Manager can work in several hospitality sectors, and generally in places where food and drinks are served. They start as a Food and Beverage manager trainee and then they move up in the field. Some of the sectors in which food and beverage managers work are:
- Hotel
- Resorts
- Restaurants
- Guest Houses
- Lodges
- Executive Residences
- Merchant Navy ships carrying cargo or passengers
- Casino
- Safari Lodge
- Beach resort
- On a luxury cruise ship
Some of the hotels/restaurants that you can get a job in are:
- Marriott International
- Park Hotels
- Oberoi Grand Hotel
- Hilton Worldwide
- Swissotel
Working Climate
Food service managers work in restaurants, generally, in fine-dining establishing, though they may also be found in some fast-food chains. Other places that they might be working are catering, hotels or cafeterias present in factories, hospitals, and offices. Generally, food and beverage managers work for long hours in a day, which can typically range from 12-15 hours a day. They might even have to work for the entire seven days, including special holidays. Their work is generally hectic. If a manager is working in a cafeteria present in school or offices, then their working hours coincide with the working hours of the school or office. However, if a manager works in several locations in a food chain, then, they might be required at short notice in different locations, even on weekends or holidays.
Essential Skills
Interests
Enterprising: You should have interests for Enterprising Occupations. Enterprising occupations involve taking initiatives, initiating actions, and planning to achieve goals, often business goals. These involve gathering resources and leading people to get things done. These require decision making, risk taking and action orientation.
Conventional: You should have interests for Conventional Occupations. Conventional occupations involve repetitive and routine tasks as well as fixed processes or procedures for getting things done. These occupations involve working more with data, systems, and procedures and less with ideas or creativity.
Realistic: You should have interests for Realistic Occupations. Realistic occupations involve more practical and hands-on activities than paperwork or office work. Realistic occupations often involve physical activities for getting things done using various tools and equipment.
Social: You should have interests for Social Occupations. Social occupations involve helping or assisting others; these involve working with and communicating with people to provide various services; these may involve educating and advising others.
- Mild Physical Disability
- Low Vision
- Hard of hearing
- Dyslesxia
- Specific Learning Disabilities