What is Food & Beverage Management.

Food Beverage Management is the set of skills for the management of restaurants, bars, hotels and wine shops. These skills revolve around every aspect of catering, which goes from coordinating the work of the staff to the relationship with the customers, through the calculation of costs.

From these few lines it emerges that managerial skills are important for the functioning of a hotel or a restaurant and to give a boost to Italy of eno-gastronomic tourism.

Below, the skills and tasks that a good Food Beverage Manager should not miss.

Food  Beverage Management: the skills.

Food Beverage Management

Being a Food Beverage Manager is not for everyone, this must be specified. To exercise this profession and bear the pressure of responsibility that involves skills such as:

1. excellent problem solving skills
2. excellent management skills
3. leadership skills and coordination of the work team
4. excellent interpersonal skills with collaborators and customers
5. the ability to read / draw up a balance sheet of the costs inherent in the activity
6. management of marketing levers
7. knowledge and application of the main commercial techniques
8. knowledge of raw materials (in this case food and beverages), of their preparation procedures and of their nutritional values
9. the knowledge of each task related procedure of the team members, so that all are useful for the company’s business
10. the knowledge of each room and space of the room according to the events and needs of the guests

Food  Beverage Management: the tasks

Food Beverage Management

Now we come to the “clou”, in the real tasks in which the Food  Beverage Management is articulated. Here are the main tasks and responsibilities of a Food  Beverage Manager:

1. identify the staff needs necessary for each stage of activity in the restaurant industry
2. select the staff
3. assign to each employee tasks, times and procedures
4. check the work of every single employee
5. meet the needs of customers
6. calculate the cost of personnel and food and drink preparation, then define the budget
7. watch over the quality of food and drinks to serve the customer
8. check the hygiene of the premises, raw materials, and all the structures and tools for the conservation, preparation and consumption of food.

Food and beverage manager

The food and beverage manager coordinates catering activities in hotels or other accommodation facilities. They plan the budget, take care of the supply of raw materials, manage staff members and control the quality of the food served, which helps them to provide customers with a high level of service consistent with the image of their establishment, while remaining in the budget.

The Food and Beverage Manager is responsible for all operations related to food, including breakfast departments; restaurants (including bars), bars or banquets. It sets the budgets for each area and estimates how much money will be needed to purchase items such as food from suppliers – negotiating prices with them when needed! The person also adopts strategies so that costs can remain under control without sacrificing quality.

To make sure the menu is profitable, food and beverage managers need to consider many different factors. For example, on the one hand they have an eye for the ingredients that will be used in each dish or how much it will cost per serving; while from another point there is a guarantee that everything fits well aesthetically considering the colors/ graphics along with other aesthetics such as the ability to water the mouth – all based on economy!

Tasks to carry out

The Food and Beverage Manager has a tough job. They are responsible for monitoring the cost of food, which may vary depending on what is sold at a given time, as well as for finding new suppliers that could provide lower prices without sacrificing quality, both the ingredients used in the preparation of the dishes, and the cleanliness with which they are kept among the orders of customers.

The Food Beverage Manager ensures that the cleaning and sanitization of work surfaces, kitchen equipment (pots/dishes) are carried out correctly. If a restaurant offers special dishes for customers with food allergies or intolerances, it must make sure that there are no allergens in what is used and how these items will appear when they are served, namely: no peanut butter on the breadsticks holder!

The Food Beverage Manager is responsible for managing the inventory, verifying the expiry date of the quantity and analyzing the rate of rotation of food items in stock, as well as orders to suppliers based on the requests of the chefs. They also have the task of creating regular menu plans or special events such as celebrations for the holidays where there will be different dishes offered at all times, so it is important that this individual has an eye towards what might work best during these occasions without forgetting anything!

You should be interested in: How to contain the costs of the menu: 3 solutions.