Food & Beverage Manager Jobs description

The primary responsibilities of a food and beverage manager include: organizing, directing, and evaluating food and beverage service; recruiting and training staff; scheduling shifts; managing performance - monitoring staff performance and providing feedback; purchasing and controlling inventory; monitoring revenues and expenses; ensuring practice of heath and safety regulations; negotiating supplier arrangements for food and beverage products; and negotiating with clients for use of facilities for catering, parties, banquets, etc.

Food and beverage managers usually come honed with the following knowledge, skills and abilities: diploma or degree in business management or tourism related field; leadership skills; flexibility; adaptability; inventory management skills; conflict resolution skills; the ability to work under pressure; the ability to multi-task; and good organizational skills.

Ideally, food and beverage managers should possess the following key requirements: excellent understanding of business and sustainable development, with particular focus on the Food & Beverage and Healthcare sectors; at least four years of business consulting experience, or having worked in a relevant capacity within business; an advanced degree preferably in business, corporate responsibility, environmental studies, policy studies, or economics; proven track record of business development and maintaining client relationships, including working with senior decision makers in companies; proven self-starter, who can lead and deliver projects at a high level; experience in managing projects to deadlines; and excellent communication skills.

Food and beverage managers generally go on to become Director of Sales and Marketing or General Managers.

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