How to become a food and beverage manager

How to become a Food and Beverage Manager

Becoming a food and beverage manager requires a combination of practical experience, development of leadership skills, and often formal training or education in hospitality or foodservice. Here’s an overview of the pathway to the career:

High School Diploma or Equivalent
Most employers require at least a high school diploma or GED. This may be sufficient if combined with significant industry experience.

Postsecondary Education (May be Preferred or Required)
Some employers seek out candidates with formal education in hospitality or business-related fields. Popular choices include an Associate or Bachelor’s Degree in Food Service Management, Hospitality Management, Culinary Arts, or Business Administration.

A bachelor’s degree is more common among managers working in higher-end hotels, resorts, or corporate F&B operations.

On-the-Job Training and Experience in the Food and Beverage Sector
Even with formal education, most F&B managers gain essential skills and climb the career ladder through various roles in the industry. Start in entry-level positions such as server, bartender, host/hostess, line cook, or kitchen assistant. Learn all aspects of service and kitchen operations, in preparation for advancement to supervisory roles like Shift Supervisor, Restaurant Supervisor, or Assistant F&B Manager.

Develop skills in team leadership, scheduling, inventory management, budgeting and cost control, health and safety compliance, problem solving and communication, and guest service.

Ongoing Professional Development
Attend industry workshops or seminars. Stay updated on food trends, technologies, and health regulations. Earn industry certifications. Consider pursuing a Master’s Degree in Hospitality Management for higher-level roles.

Certifications
There are several certifications available for food and beverage managers that can enhance their skills, boost their credibility, and improve their job prospects:

• Certified Food and Beverage Executive (CFBE) – Offered by the American Hotel & Lodging Educational Institute (AHLEI), the CFBE credential focuses on leadership, operations, financial management, and service excellence. It is ideal for experienced managers working in hotels or large foodservice operations.
• Certified Hospitality Supervisor (CHS) – This globally recognized and international certificate is accredited by the AHLEI. The CHS program is designed to empower individuals with the knowledge and skills needed to excel in supervisory roles within the broader hospitality industry, encompassing hotels, resorts, and other lodging establishments. It focuses on general hospitality management, staff supervision, and guest relations.
• Certified Professional in Food Safety (CP-FS) – Offered by the National Environmental Health Association (NEHA), the CP-FS credential focuses on advanced food safety principles and regulations, which is essential for managing foodservice operations and maintaining compliance with health standards.
• ServSafe Manager Certification – Developed by the National Restaurant Association and approved by the American National Standards Institute (ANSI) and the Conference for Food Protection, the ServSafe Manager exam focuses on food safety, sanitation, and hygiene standards. The credential is one of the most recognized in the restaurant industry. It ensures that candidates understand food safety regulations, which is critical for managing a professional kitchen and ensuring compliance with health codes.
• Hazard Analysis and Critical Control Points (HACCP) Certification – Offered by various food safety organizations (e.g., American Institute of Baking), the HACCP credential demonstrates knowledge of this globally recognized food safety management system that ensures food safety throughout the food supply chain.
• Alcohol Service Certifications – Offered by various organizations like TIPS (Training for Intervention Procedures) or local state agencies, credentials in this area emphasize responsible alcohol service, recognizing intoxication, and handling issues related to alcohol consumption. For F&B managers in establishments that serve alcohol, this certification validates compliance with legal requirements concerning alcohol service.
• Certified Sommelier – Offered by the Court of Master Sommeliers (CMS), this is the first level of their certification program. It covers wine theory, wine service, and tasting skills.
• Advanced Sommelier – This is the second level in the Court of Master Sommeliers program. The Advanced certification entails a more comprehensive and challenging examination, testing advanced knowledge in wine theory, service, and tasting.
• Master Sommelier – This is the highest level of certification from the Court of Master Sommeliers. The Master designation is extremely prestigious and challenging to achieve. It requires in-depth expertise in wine, service, and tasting. There are only a few Master Sommeliers worldwide.
• The Society of Wine Educators (SWE) – SWE offers several certification programs: the Certified Specialist of Wine (CSW), Certified Specialist of Spirits (CSS), Certified Wine Educator (CWE), Certified Spirits Educator (CSE), and Hospitality/Beverage Specialist Certificate (HBSC). These educational programs are internationally recognized and highly regarded in the wine and spirits industry.
• The Cicerone Certification Program – This program offers four levels of certification for beer professionals, beginning with the fundamentals and progressing to the most complex and demanding. Topics include beer styles, history, brewing, and service. The levels are Certified Beer Server, Certified Cicerone, Advanced Cicerone, and Master Cicerone.
• Certified Sake Professional (CSP) – The Sake Education Council offers the Certified Sake Professional certification. It covers various aspects of sake, including history, production, and service.
• Certified Restaurant Manager (CRM) – This certification, offered by ServSuccess, is endorsed by the National Restaurant Association. The CRM program leading to the credential is designed to validate critical competencies for restaurant/foodservice professionals, including leadership, customer service, and financial management.
• Certified Manager (CM) – Offered by the Institute of Certified Professional Managers (ICPM), the CM certification, covering general management and leadership skills, is applicable across industries and provides a strong foundation in managing teams, budgeting, and strategic decision making.
• First Aid and CPR Certification – Having certification in first aid and CPR (cardiopulmonary resuscitation) is useful in any hospitality role. These certifications demonstrate commitment to safety and preparedness to respond to potential emergencies.

Professional Organizations
In addition to the certifying bodies referenced above in the Certifications section, the following organizations also support the food and beverage sector, and the hospitality industry at large:

• International Food and Beverage Alliance (IFBA) – The IFBA focuses on global networking and standards for F&B professionals in hospitality and catering, offering resources for leadership, innovation, and international trends in food and beverage.
• Club Management Association of America (CMAA) – The CMAA promotes the profession of club and resort management, including food and beverage operations. It offers training and conferences for those working in private clubs and high-end resorts.
• Society for Hospitality and Foodservice Management (SHFM) – The SHFM is a non-profit organization focused on workplace hospitality and corporate dining services. It hosts conferences, webinars, and networking events, and provides access to industry tools and trends.
• International Association of Culinary Professionals (IACP) – This global network of culinary professionals, including chefs, food writers, and kitchen managers, provides access to professional development resources, conferences, and networking events.
• International Council on Hotel, Restaurant, and Institutional Education (ICHRIE) – This global association serves professionals in hospitality and foodservice, offering conferences, training programs, and publications related to the restaurant and hospitality industries.
• National Association for Catering and Events (NACE) – NACE offers education, resources, and networking to empower catering and event professionals to thrive in their careers.
• National Food Service Management Institute (NFSMI) – NFSMI is a partner of the US Department of Agriculture (USDA) focused on foodservice management in institutional settings.
• Network of Executive Women in Hospitality (NEWH) – This is a network supporting women in restaurant and broader hospitality leadership roles. It provides mentorship, resources, and a community for female professionals in the foodservice and related industries.
• Hospitality Financial and Technology Professionals (HFTP) – Primarily catering to financial managers within hospitality, HFTP provides valuable resources for restaurant and foodservice managers interested in learning more about financial operations, technology in the industry, and managerial leadership.
• National Association of Food Equipment Manufacturers (NAFEM) – Founded in 1948, NAFEM is a trade association of 500+ commercial foodservice equipment and supplies (E&S) manufacturers.