Topic: Food & Beverage Organization

Lesson No: -14

Duties and Responsibilities of Food and Beverage Manager

Job Position: Food and Beverage Manager (F & B Manager)

Level: Senior Level Manager
Report To: General Manager (GM) or Assistant General Manager
Duties and Responsibilities:
 Direct, plan and control all aspects of Food and Beverage service.
 Responsible for all the administrative and operational work within the
department.
 To create training programs regarding the promotion of staffs’ skills and
knowledge.
 To maintain highest professional standards of staffs.
 Prepare budget of the department.
 Ensure that each outlet achieves the estimated profit margins.
 To ensure the availability of all the stocks required for the operation of F & B
Service and production.
 To undertake customer relations and business development.
 To take the responsibility for hiring, firing, performance appraisal, motivation
of staffs, etc.
 To compile the bar menu and also kitchen menu in liaison with executive chef.
 To determine the portion size in relation to selling price.
 To set the purchase specification along with the Purchase department.
 To co-ordinate with other departments of the hotel.

NATHM Food and

Beverage Service I
Assistant Food and Beverage Manager

Job Position: Assistant Food and Beverage Manager

Level: Junior Level Manager
Report To: GM, Assistant GM, F& B Manager
Duties and Responsibilities:
 Assist Food and Beverage manager on running the department by being more
involved in actual day-to-day operations.
 Running the department independently in absence of F & B Manager.
 To take over any work load of the outlets assigned by the F & B Manager.
 An assistant F & B Manager can also work as a multi outlet manager (taking
charge of outlet when outlet manager is on leave).
 Prepare duty roster.

NATHM Food and

Beverage Service I