Food and Beverage Management Positions and Skills
Hcareers / OCTOBER 27 2020

There are many career paths you can take within the hospitality industry, and if your passion is in food and beverage, there are many options you can explore. If you are just starting your career in hospitality and interested in mapping out your career goals, or you already have experience and are working towards a promotion, it’s helpful to understand what management positions you could work towards. 

Food and beverage management positions  

If you are planning on pursuing a career in food and beverage management, here are some opportunities you can choose from:

Food and Beverage Manager

As a food and beverage manager, you would be responsible for hiring, training and managing all food and beverage staff and keeping the team motivated. Food and beverage managers monitor the effectiveness of the services and products offered and ensures maximum profitability. You create schedules and conduct pre-shift meetings and reviews with staff. They ensure the cleanliness standards of the hotel are met. 

Catering Manager

Catering managers work directly with the catering staff to handle a variety of tasks for food preparation and service. Duties can include coordinating and managing operations, managing. A team of catering professionals, managing food orders and ensuring quality standards are met. 

Food Production Manager

Food production managers will be responsible for inventory management and procurement of food and supplies. You will manage food production through the kitchen staff they oversee and contribute to account revenue and manage cost containment and safety. 

Restaurant Manager

Restaurant managers lead the team with motivation and direction and ensure all standards of quality are met while providing exceptional guest service to customers. You would develop and implement standards of operation, participate in the budgeting process and monitor budget implementation, ensuring goals are met. 

Kitchen Manager

The kitchen manager is directly responsible for managing all of the food and beverage areas of the restaurant or hotel. As a kitchen manager, you will hire, supervise and train line cooks, cooks and chefs as well as forecast budgets for the food and beverage operations. You will help with menu selections and making sure all operations are up to standards. 

Executive Chef

Executive chefs are responsible for coordinating, supervising and directing all aspects of the hotel’s food production while maintaining profitable food and beverage operations and high-quality products. The executive chef must understand trends and what guests are looking for when creating recipes, select their team of sous chefs, cooks and trainees to mentor and develop and understand how all culinary decisions impact finances. 

Banquet Manager

The banquet manager is responsible for coordinating the delivery of all food and beverage for functions and events. You will work alongside chefs and sales managers to ensure all standards are met. 

Top management skills

Although each management position will require specific skills for the department you are working in, there are some general skills that you will need for all hotel management positions. 

Here are some of the top skills to build up if you would like to be in a food and beverage management position:

  1. Leadership: Leadership is an essential skill for a manager because you will be leading and managing a team. In a management position, you should be willing to listen to feedback from employees and guests and making decisions to resolve any issues. You will be in charge of keeping morale positive and delegating tasks to team members.
  2. Problem-solving and conflict management: Managers need to be able to communicate clearly and build a sense of team to help reduce potential conflicts among staff members. There will also. Be difficult. Customer interactions where managers need to think quickly and calmly to help make the experience better, so customers continue to return. 
  3. Attention to detail: You will partake in creating and tracking budgets while managing schedules and team members as well as possible ordering and tracking inventory. It’s important to analyze all situations and stay organized to keep all of the information in order and track progress to meet goals. 
  4. Communication: As a manager, you want to make sure to set and communicate expectations with your team to help set everyone up for success. Restaurants tend to have a very quick pace and higher stress levels so effective communication can help avoid unnecessary situations.