Food And Beverage Director

By~Cierra Miller

Job Description

Alongside other members of a culinary management team, food and beverage directors create and maintain menus that satisfy guests. They are responsible for managing food costs, upholding menu standards, and controlling inventory. Food and beverage directors create event-specific menus for occasions such as banquets, conventions, and catered meetings.

In addition to menu maintenance and event management, food and beverage directors are involved with all of a full-service hospitality establishments' day-to-day functions, including staff management, guest interactions, office administration duties, vendor communications, and labor costs. They oversee the management of staff and may address issues that lower levels of management are unable to resolve. They are required to ensure that operational standards are met in regards to sanitation codes and laws, food storage, and loss prevention.

Responsibilities and Duties

  1. Achievement of budgeted food sales, beverage sales, labour costs and profitability.
  2. Completion of Customer Follow-up calls on a timely basis.

  3. Timely analysis of Food & Beverage Prices in relation to competition.

  4. Participation and input towards F&B Marketing activities.

  5. Entertainment of potential and existing customers.

  6. Preparation of Sales Promotions & Mailings.

  7. Competitive analysis every six months by calling competition and gathering data such as banquet kits, room rental rates, etc.

  8. Telemarketing to previous clients to inquire about possible future bookings.

  9. Development and maintenance of all department control procedures.

  10. Handle all Food & Beverage inquiries and ensure timely follow up on the same business day.

  11. To co-ordinate with all large group meeting/banquet planners their specific group requirements with the services & facilities offered. This includes proposals, contracts, estimated and actual function statements. With banquet or conferences, the Chef is to be included in food related discussions.

  12. To confirm all details relative to group functions with meeting/banquet planners.

  13. Supervision of daily paper flow including Proposals, and Function Contracts.

  14. Maintenance of Hotel credit policies.

Work Environment

Food service managers held about 305,000 jobs in 2014. They typically work in restaurants, including fine-dining and fast-food chains and franchises. Others work in hotels, catering, and other establishments, such as cafeterias in schools, hospitals, or offices. In 2014, about 1 in 3 food service managers were self-employed.

Many food service managers work long shifts, and the job is often hectic. Dealing with dissatisfied customers can sometimes be stressful.

Food and Beverage Service