Intra-Department relationship

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INTRA-DEPARTMENT RELATIONSHIP No individual department in any hotel can work in isolation. To achieve positive moments of truth in any service provided to the guests, no specific department can be responsible: in fact it should be a collective responsibility of all the departments concerned. Each department is equally important for proper functioning of hotel. The food and beverage service department is one of the major selling points of the hotel. All sections under the umbrella of the F&B department coordinate and cooperate with each other to achieve objectives of the department that are customer, management, and employee focused. The following shows the intra –departmental relationship between sections. 1. Food Production In a food and beverage outlet, the F&B production has the most important role to play. Items prepared/dressed here are the ones that the service personnel sell. To be successful in its operations, it coordinates with the other F&B Sect
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Food And Beverage Manager

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FOOD AND BEVERAGE MANAGER



The food and beverage manager is the head of the food and beverage service department, and is responsible for its administrative and operational work. Food and Beverage Managers direct, plan and control all aspects of food and beverage services. 


Food and Beverage Managers require excellent sales and customer service skills, proven human resource management skills, and good communication and leadership skills. Desired knowledge for this position includes knowledge of the products, services, sector, industry and local area, and knowledge of relevant legislation and regulations, as well. Hence it is said
That food and beverage manager is a Jack-of-all-trades, as the job covers a wide variety of duties. 

In general, food and beverage manager is responsible for:

1 Budgeting:

The food and beverage manager is responsible for preparing the budget for the department. He should ensure that each outlet in the department achieves the estimated profit margins.

2 Compiling New Menu And Wine List:

In consultation with the chef, and based on the availability of ingredients and prevailing trends, the food and beverage manager should update and if necessary, compile new menus. New and updated wine lists should also be introduced regularly.

3 Quality Control:

The food and beverage manager should ensure quality control in terms of efficiency in all service areas, by ascertaining that the staffs are adequately trained in keeping with the standards of the unit.

4 Manpower Development:

The food and beverage manager is responsible for recruitment, promotions, transfers and dismissals in the department. He should hold regular meetings with section heads, to ensure that both routine as well as projected activities of the department go on as planned. He must also give training, motivate and effectively control staff.

Location: India

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