Dining room manager vs food and beverage manager

Differences between dining room manager and food and beverage manager duties and responsibilities

Dining room manager example responsibilities.

• Interview, hire, train, and manage take-out and in-room delivery staff.
• Control operational costs by managing bar and wine inventory.
• Manage payroll and timekeeping, and effectively complete proper paperwork for new hires and terminations.
• Manage daily FOH staff line-up, covering necessary instruction and education concerning fine-dining service and beverage, menu and company knowledge.
• Team with culinary product development to integrate customer data into new products that increase revenue and customer satisfaction.
• Entrust with the care of VIP guests like Thomas Keller, Michael Mina and Alain Passard.
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Food and beverage manager example responsibilities.

• Schedule, plan, organize and manage events.- Assist with staff scheduling and bartending service.
• Manage a small team of people in the caf /gift shop area to improve sales and minimize costs.
• Manage daily operations of restaurant, in-room dining, lounge, pool, cater events and all bar venues.
• Manage all FOH positions, including scheduling, developing and coaching employees, motivating the team and continuing to drive sales.
• Coordinate weekly schedules and manage payroll processing functions including monitoring meal break compliance, labor productivity and attendance.
• Manage subordinate managers and supervisors, manage various personnel functions including payroll, hiring, disciplinary actions, grievances and promotions.
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