Most hotels and large restaurant chains have a food and beverage director who manages the entire food and beverage operation of a company. He is responsible for coordinating the management of large banquets, weddings, conferences, and restaurant activities. In addition, this director is responsible for overseeing employees, inventory, and budgets of the food and beverage department.
The education required for this position is typically either a hotel restaurant management program or a culinary degree. The director should understand basic hotel and restaurant management. This type of curriculum is available at many culinary colleges throughout the world.
Many directors work through their way up through various disciplines of restaurant management operations, typically including cooking, serving, and shift management training. The director is responsible for the entire restaurant and banquet facility team. His staff size can range from 50 to 100 employees, depending on the size of the company.
Most food and beverage director positions are also responsible for managing the alcohol budget. This requires strict monitoring of bartenders, the bar area, and pouring techniques. The director is required to perform daily inventory of liquor sales and usage to ensure that adequate profit margins are maintained in the bar area.
It is also important to control food costs to manage the profit margin for a restaurant. This is typically managed by reducing wasted food and inventory controls in the department. The director is responsible for ordering and using food before it becomes wasted due to age or misuse. He must design weekly menus that ensure that any waste is minimized.
The director is typically responsible for coordinating large banquets and wedding receptions as well. This requires significant logistic skills and strong management skills. Banquets and receptions are formal events that require strong coordination between meal courses, and most receptions include a minimum of a full four-course dinner.
Managing a large banquet is a difficult process that involves organizing multiple levels of staff. This typically includes managing servers, cooks, waiters, and table bussers. Each group must work in coordination with the course completion to ensure that food is distributed quickly and evenly. The food and beverage director is responsible for coordinating this effort during a banquet reception.
The selling of meeting rooms and convention space in a hotel is another responsibility of the food and beverage director. This typically requires an understanding of hotel restaurant management so that the director can fit the right clients to the right spaces.