Food and Beverage Director Essay

The operation in forage and swallows has been a staple source of income in hotels for many years. Development of a forage and pot adapted plane section in most of the hotels supplements the income generated from room profits as s strong up as builds the chain of the hotel. People come to hotels now non just for the room accommodations tho also for the feed and boozings they offer in their restaurants, cafes, act upon rooms, and bars. The demand of viands and beverages lead to the creation of a hotel position called nutriment and beverage charabanc that spear mountain passs the function offered by the hotels feed and beverage surgical incision(Hubsch 1966).solid food and beverages vigilance is among the most complicated areas of cordial reception and is an integral p device of the hotel industry. The latest cut down in the management of sustenance and beverages in a hotel setting has shifted from a cuisine based credit line into a career that necessitates acquai ntance in marketing and productivity. The shift can be attributed to the challenge to provide a military service of high quality despite the increasing competition, technological innovations, and patronage sophistication. At present, the duties and responsibilities of a nutriment and beverage contributeor of a hotel go beyond planning the menu.Food and beverage trends affects the preference of clients frankincense the provender and beverage manager should be suitable to constantly monitor this and contend up with the trends so that the clients testament be able to appreciate the services offered. Nowadays, to be able to compete and cope up with the fast paced hospitality industry individuals like hotel food and beverage managers need to have a wide knowledge on the mixed aspects of business. Aside from the basic knowledge on cuisine, these managers now need to have got an understanding on organizational skills, technical expertise, and dedication to high standards of the i ndustry(Riley, 2005).A food and beverage part of any establishment especially in hotels is supervised and coordinated by a manager or director. This individual aims sure that the service speech communication at all points of sale must be d integrity appropriately. The ancient responsibilities of a food and beverage manager include the adjacent insure that the guest will receive service of excellent quality make sure that all the department as well up as the conjunctions regulations are followed responsible for the optimizing the chain of supply as well as the utilization of raw materials and operate that the costumers are satisfied by the services offered(HEG).The manager of the food and beverages in dining rooms, private clubs, institutions, restaurants, resorts, prescript centers, and hotels is the one responsible for planning, directing, and controlling all aspects of the services in food and beverages(emerit, 2006). The individual suited for this slip of job needs to be able to ensure that the organizations financial and get the picture objectives are met with the employment of management skills and balanced with excellent customer skills.The responsibilities of a person managing the food and beverages of an organization are the following staff recruitment and training of staff organization, direction, and assessment of services associated with food and beverages scheduling of employee shifts purchase and regulating archive management of staff performance that include staff performance supervise and feedback provision monitoring revenues and expenses assure that the health and safety regulations are expert communicate and negotiate with clients regarding the offered services and handle negotiations with the suppliers of food and beverages products(Society, 2007). Hotel food and beverage managers have various responsibilities as well as needed abilities to be able to do these responsibilities. Through management of the catering and beverag es department is one of these responsibilities.The food and beverage manager (F&B manager) oversees the functions of the all of the employees in the department including the maitre dhotels, production managers, and banquet gutters. All the operations in the department are under the scrutiny of the F&B manager. Designing and determine menus is another role of the F&B manager. The menu is the first occasion a client sees in the hotel restaurant or bar thus the design should be done appropriately with the prices based on the pre-determined clear profit. The purchasing or supervision of the purchasing of all the food, beverage, and related products is the threesome indebtedness of an F&B manager. He or she can do the purchasing himself or can delegate the assign to a crucify with his or hers supervision.Adequate knowledge on quality, mark, grades, and counts of all the perishable and non-perishable foods must be possessed by the food and beverages manager. With his or her superv ision the following are arranged dealers guide of purchase specifications a clerk that receives the products delivered and, and chefs and stewards tally to need. Part also of the F&B managers make up is the search for better deals for goods in places like markets and packing houses(Brodnerc 1960). Another responsibility of a hotel food and beverage manager is working as the head of the food and beverage department which necessitates knowledge on handling labor organizations, scheduling staff duties, job descriptions, psychology of employment, and the likes.The regulation of the number of effect and areas to staff needed during different occasions is the primary function of the H&B manager in staffing. He or she must be furnish with appropriate capability to determine the service needs of the clients in different instances according to room occupancy of the hotel various functions or gatherings held in the hotel and outside patronage(Brodnerc 1960). A wide knowledge on state of t he art grooming methodologies and procedures will be of excellent value to a hotel food and beverage manager. This individual should be well versed in the kitchen and equipped with fitting experience about the cooking process for easier performance.The manager though will not have cooking as part of his or her duty can function better with the passion for cooking and food. The contemporary methods of food production nowadays is widely accepted so a F&B manager without excellent exposure and passion for cooking can do the job but still the position will be better performed by an individual that is not only well versed in the clinic but also has the passion for cooking(Brodnerc 1960). The food and beverage manager especially in big hotels supervises the maitre dhotel, headwaiters, and other service personnel thus the individual needs to have the capability to direct this employees into achieving the appropriate standards of services offered.No matter how excellent the quality of foo d the staffs in the kitchen produces if the individuals that serve this to the clients will not be able to do so with the preservation of the food quality, the service provided would still be of substandard quality(Brodnerc 1960). Purchases of beverages, bar operations, cocktail lounges, and services during feasts are also taken care of the food and service managers. Without a department that specifically handles feast occasions the food and beverages department will come to the rescue hence the F&B manager needs to be competent enough to handle this situations. winner in the feast can be attained either with exquisite and extravagant food or with excellent mixed drinks offered.The purchases of beverages as well as for the bar operations, feasts, and cocktail lounges must be managed well by the F&B manger(Brodnerc 1960). The control and regulation of every storeroom, refrigerators, and similar areas is another function of the food and beverage manager of a hotel. This individual n eeds to restrain losses due to the spoilage of raw materials purchased. He or she has the task to control all the storage rooms and refrigerators by mandating that these areas are to be locked when not used, all these areas must be of the proper temperatures needed for the materials or products, and prevent unauthorized individuals from having access to the area(Brodnerc 1960).Excellent knowledge about the lay-out of the kitchen, good utilization of the latest equipment and technologies, and compliance with the proper sanitation procedures will be of value to a food and beverage manager. The manager should be able to suggest to the management how to efficiently use the modern amenities in the kitchen. Despite if the kitchen is very old the F&B needs to ensure that practices in housekeeping are in compliance with the health standards of the area(Brodnerc 1960). The above mentioned responsibilities and capabilities of a hotel food and beverage manger are only representatives of the various functions of a person with this type of position. Though most of the things are not done by the F&B manager directly, he or she still needs to have necessary experience and passion for preparing and constituent food so as to function well.Even though in big hotels there are many sub-positions from the manager, the F&B manger still has the responsibility to integrate and monitor the said aspects of food production(Brodnerc 1960). The job as a food and beverage manager requires skills that will enable the individual to fulfill the demands of the job. Among the skills needed for this job are good group player qualities including team management and leadership passion for organizational type of work management effectiveness specifically on delivering profit vegetable marrow profitability excellent sales ability good public transaction especially sensitivity to the customers financial awareness capability to adopt with the divers(prenominal) needs of the customers and, havi ng the initiative(HEG).Hotel executives now have a growing trend of hiring individuals that possess the qualifications to manage their food and beverage operations. The demand for a hotel food and beverage manager is high but the qualifications set for the position also parallels the demand. Hence, a person who is interested in having a career in the food and beverages industry must first have himself equipped with the necessary and fosterage to be able to function in the competitive world in which the hotel food and beverage manager position is included.References Brodnerc , J. (1960). The Food and Beverage Manager. Cornell Hotel and restaurant Administration Quarterly 1(79). emerit. (2006). Food and Beverage Manager Certification Electronic Version. Food and Beverage Manager (FBM).Retrieved December 8, 2007, from http//www. emerit. ca/eng/pdf/foodandbeveragemanager. pdf HEG, H. E. G. -. Food and Beverage. jobsinhotels. co. uk Retrieved December 8 2007, from http//www. jobsinhote ls. co. uk/Default. asp? page=831 Hubsch , A. W. (1966). Hotel Food and Beverage Management. Cornell Hotel and eatery Administration Quarterly, 7(9). Riley, M. (2005). Food and beverage management A review of change. planetary Journal of Contemporary Hospitality Management, 17(1). Society, T. H. (2007). Food and Beverage Manager. Retrieved December 8, 2007, from http//www. go2hr. ca/CareersbrinTourism/JobDescriptions/FoodandBeverageManager/tabid/590/Default. aspx