A food and beverage manager is someone who runs a large-scale kitchen, either in a restaurant, hospital, retirement home or anywhere else where food is prepared in bulk on a regular basis. It is a job with a great deal of responsibility, but there are also a number of opportunities – as with other hospitality jobs, the turnover rate for F&B managers is high, which means that there are frequent openings.
F&B Manager Responsibilities
An F&B manager has a wide range of responsibilities. One of the most important is arguably the hiring, firing, and general management of staff. After all, a kitchen is only as good as the people who work in it, and an F&B manager needs to be able to make intuitive judgment calls during interviews as to how well someone will perform. What’s more, the manager needs to inform people when they are not performing to standard and fire them when necessary. On the other side of the equation, an F&B manager needs to constantly fight the above-mentioned high turnover in the hospitality industry by working to retain high-quality staff members.
This is not the only responsibility of a n F&B manager, though. They also deal with administrative paperwork, customer complaints, and liaise with kitchen owners to help achieve their broad-based goals.