A food and bar manager heads all restaurants and banquet operations in a hotel. S/he is responsible for all aspects of catering inside and outside a hotel. S/he must take care of menu planning, staffing and service quality assurance. The F&B manager and executive chef together ensure profitability of operations.
What do they do?
The F&B manager compiles menus, arranges and caters for functions and exercises overall control over a food service unit. She/he is responsible for: quality control, attractive food displays, palatability and nutritional value, effective use of equipment, hygiene and safety, stock control, compilation and adhering to budget procedures, identification and solving of problems in a food service unit, evaluation of subordinate staff, liaison with different divisions of the organisation and industry.
- You must have good management and team skills. You could be managing older, more experienced or less literate people than you
- High level of people skills
- Ability to handle the stress and still remain cheerful
- Should be able to work long hours
- Awareness of the monetary aspects of each decision
- Foster great relationships
How do I get there?
After completing Class 12, you will have to earn a recognised bachelor’s degree in hotel management from a recognised university/ institute and then join a training programme with a leading hotel or a restrobar.