What does a food and beverage manager do?

What is a Food and Beverage Manager?

Food and beverage (F&B) managers take care of everything related to food and drink service in places like hotels, restaurants, and resorts. They focus on creating great dining experiences, keeping quality high, and making sure the food and beverage side of the business runs smoothly and profitably. From managing staff to planning menus and monitoring budgets, they play a key role in making sure guests leave happy.

What does a Food and Beverage Manager do?

Duties and Responsibilities
Every part of a food and beverage manager’s job works toward one main goal—keeping things running smoothly while delivering great service:

• Operational Responsibilities – Oversee daily operations of all food and beverage outlets (e.g., restaurants, bars, banquets). Ensure consistent food quality, portion control, and presentation. Coordinate food and beverage service for special events and functions.
• Staff Management – Hire, train, schedule, and supervise kitchen and service staff. Conduct performance evaluations and provide ongoing feedback. Foster a positive work environment and resolve staff conflicts.
• Financial Management – Prepare and manage department budgets. Monitor and control costs, including labor, food, and beverage expenses. Track sales, manage inventory, and order supplies efficiently.
• Customer Service – Ensure high levels of customer satisfaction through quality service. Address guest complaints and resolve issues promptly and professionally. Gather customer feedback and implement improvements.
• Compliance and Safety – Enforce health, hygiene, and safety regulations in all F&B areas. Maintain licenses and certifications related to foodservice. Conduct regular inspections and implement corrective actions.
• Strategic Planning – Collaborate with chefs and marketing teams to design and update menus. Analyze market trends and customer preferences to improve offerings. Develop promotions or special events to increase revenue.
• Reporting and Administration – Maintain records of sales, expenses, inventory, and staff schedules. Report to general management on performance and goals. Ensure proper documentation for audits and inspections.

Different Types of Food and Beverage Managers
Each of the various types of food and beverage managers specializes in a particular area, depending on the structure and size of the establishment:

• Restaurant Managers focus on the day-to-day operations of a single restaurant. They oversee staff, customer service, menu execution, and financial performance.
• Bar Managers oversee operations of a bar or lounge. They manage beverage inventory, bar staff, drink menus, and customer service.
• Catering Managers manage offsite or onsite catering services. They plan menus, coordinate logistics, and ensure quality service for clients.
• Sommeliers or Beverage Managers focus specifically on drink offerings, especially wines, cocktails, and specialty beverages. They are often found in upscale restaurants and luxury hotels.
• Event Managers or Banquet Managers specialize in organizing and managing food and beverage service for events like weddings, conferences, and banquets. They coordinate menus, staffing, setup, and service delivery.
• Hotel Food and Beverage Managers oversee all F&B operations within a hotel, including restaurants, bars, room service, and banquets. They coordinate with other departments to ensure a seamless guest experience.
• Corporate F&B Managers work for a hospitality group, chain, or franchisor, overseeing multiple locations. They set company-wide standards, policies, and procedures for F&B operations.

In addition to these primary roles, food and beverage managers may specialize further, in areas such as:

• Nutrition and Wellness – focusing on creating health-conscious, allergy-friendly, or dietary-specific menus; common in hospitals, wellness retreats, and health-focused restaurants
• Cost Control and Procurement – managing food and beverage costs, purchasing, and supplier negotiations; often part of a larger financial or supply chain management strategy
• Sustainability and Food Ethics – concentrating on eco-friendly practices, sourcing local and organic products, and minimizing food waste

What is the workplace of a Food and Beverage Manager like?

Food and beverage managers are can work for a wide range of businesses and organizations within the hospitality, tourism, and service industries. These are among their most common employers:

• Hotels and Resorts – both independent hotels and global chains (e.g., Marriott, Hilton)
• Restaurants and Cafés – independent restaurants, fine dining establishments, fast-casual, and chain restaurants
• Event Venues and Convention Centers – working with catering teams and event planners
• Cruise Lines – managing all food and beverage services aboard cruise ships; overseeing multiple restaurants, buffets, and bars serving thousands of guests
• Casinos – overseeing food and drink operations in restaurants, bars, lounges, and VIP areas within casino resorts
• Catering Companies – planning and managing food and beverage services for private and corporate events
• Airlines and Airports – working with in-flight catering services or managing airport lounges with food and drink offerings
• Theme Parks and Entertainment Venues – managing multiple F&B outlets within amusement parks, theaters, sports arenas, or concert venues
• Company Dining Facilities – overseeing foodservice operations in company cafeterias or staff dining areas; employed by corporations or contracted by foodservice companies like Sodexo or Aramark
• Hospitals and Healthcare Facilities – ensuring patients, staff, and visitors receive safe and nutritious meals; may include oversight of special diets and regulatory compliance

The workplace of a food and beverage manager is busy, lively, and focused on great service. They spend their day moving between the dining room, kitchen, storage areas, and office, making sure everything runs smoothly. Since food and drink services often happen in the evenings, on weekends, and during holidays, their schedule can be quite flexible—and sometimes demanding.

F&B managers use different software programs to help with things like ordering supplies, managing staff schedules, and keeping track of sales. The job takes good leadership skills, attention to detail, and the ability to stay calm when things get hectic—like during a rush or big event. It’s a hands-on role that blends working with people, managing a team, and staying on top of operations in a fast-paced setting.