F N B MANAGER: (Age 35 – 44 yrs)
Successful Food and Beverage Manager to be
- Skilled leader who can delegate and direct the activities of the team to ensure operations are running smoothly and efficiently.
- Must be well-organized, making sure the varied requirements for food safety, supplies, inventory and staff are all handled in a way that contributes to the best possible customer experience.
- Strong customer service skills mean that the manager will easily interact with guests, handle concerns and foresee any possible problems to ensure that guests are well cared for
- An Associate’s or Bachelor’s Degree in Food Service Management or Hospitality Management.
- A culinary training with some experience through working your way up through positions such as line cook, service, or waiter. You may benefit from taking part in extensive training programs offered by chain restaurants or hotels.
- Update & Design Menus: You must be up-to-date with food trends and beverages. For instance, some of today’s customers are looking for gluten-free and vegetarian options as well as standard fare. It’s up to the manager to select and adjust menus that can satisfy these guests as well as stay within the budget and attract sales.
- Provide Excellent Customer Service: The goal of every restaurant is repeat customers. F&B Managers must be able to handle any concerns that come up as well as proactively ensure that guests are having the experience they are looking for.
- Food Safety: You need to be knowledgeable about food safety standards at your venue as well as ensure that your staff is complying with regulations. Managers establish checklists and procedures to make it easier to meet these requirements and have more time to focus on customer service. Managers must be well-versed in all health codes as well as local and state restaurant laws.
- F&B Managers to sit in the panel to recruit, hire, train and fire food staff, handling all personnel matters at the restaurant. It’s up to them to get team members to work together, set expectations and create a productive and efficient crew to serve customers and improve revenue.
- Oversee Daily Operations: You schedule shifts, assign tasks, order supplies, maintain inventory records as well as accounting records and manage expenses. F&B Managers are responsible for all the day-to-day activities of running a restaurant.
- Obtain Catering Contracts: F&B Managers will also seek out opportunities for events that can be catered and expand the reputation of the restaurant to serve large groups that may return for annual conferences, award trips, festivals, meetings, etc.