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As the Food and Beverage Director you will be responsible for the successful running of the Food and Beverage Department.
You will work very closely with the Executive Chef. Depending upon the property, the Executive Chef may report to you.
You would report directly to the General Manager / Executive Assistant Manager.
Especially in a large hotel the Director of Food and Beverage is a very important and busy role.
If such a body exists you would be expected to be an integral member of the executive committee.
Typically your department would consist of
· Assistant Food and Beverage Manager
· Banquet / Catering Manager
· Stewarding Manager
· Restaurant Managers
· Beverage/Bar Managers
· Room Service Manager
· Banquet Sales Department
Each property or company will have their own names and terminology – and dependant upon the size and facilities of the property not all positions will exist!
Key activities for the Food and Beverage Director would include revenue forecasting, direction and coordination of all food and beverage areas, banquets, catering functions, controlling the marketing and budgeting activities, inventory and cost control, overseeing the catering, convention and related food operations. The director supervises the management of the Food and Beverage staff, establishes and maintains quality service standards for the department, as well as other responsibilities related to the department.
In the larger hotel groups (or other organizations) it generally takes several years of experience to attain the position of Food and Beverage Director.
| Next Step: |
General Manager
Executive Assistant Manager
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| Progression: |
May come from Restaurant Manager / Banquet Manager or other department head role within Food & Beverage.It is unusual for side progression (i.e. from Director of Rooms or Financial Controller etc) however this may be dependant upon the focus of the property and how vital the F&B Department is to organisation |
| Other Terms: |
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| Trends: |
- In some regions there is a trend towards “apartment hotels” or self serviced. The importance of the Food & Beverage factor of the property is diminished. If there are restaurant facilities in this type of property they are typically outsourced.
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