Where do you want to work?
Most applicants qualify with a high school diploma and several years of work experience in the food service industry as a cook, waiter or waitress, or counter attendant. Some applicants have received additional training at a community college, technical or vocational school, culinary school, or 4-year college.Education
Although a bachelor’s degree is not required, some postsecondary education is increasingly preferred for many manager positions, especially at upscale restaurants and hotels. Some food service companies, hotels, and restaurant chains recruit management trainees from college hospitality or food service management programs. These programs may require the participants to work in internships and to have real-life food industry-related experiences in order to graduate.
Many colleges and universities offer bachelor’s degree programs in restaurant and hospitality management or institutional food service management. In addition, numerous community colleges, technical institutes, and other institutions offer programs in the field that lead to an associate’s degree. Some culinary schools offer programs in restaurant management with courses designed for those who want to start and run their own restaurant.
Most programs provide instruction in nutrition, sanitation, and food preparation, as well as courses in accounting, business law, and management. Some programs combine classroom and practical study with internships.Work Experience in a Related Occupation
Most food service managers start working in industry-related jobs, such as cooks, waiters and waitresses, or hosts and hostesses. They often spend years working under the direction of an experienced worker, learning the necessary skills before they are promoted to manager positions.Training
Managers who work for restaurant chains and food service management companies may be required to complete programs that combine classroom instruction and on-the-job training. Topics may include food preparation, sanitation, security, company policies, personnel management, and recordkeeping.Licenses, Certifications, and Registrations
Although certification is not required, managers may obtain the Food Protection Managers Certification (FPMC) by passing a food safety exam. The American National Standards Institute accredits institutions that offer the FPMC.
In addition, the National Restaurant Association Educational Foundation awards the Foodservice Management Professional (FMP) designation, a voluntary certification to managers who meet the following criteria:
The certification attests to professional competence, particularly for managers who learned their skills on the job.Important Qualities
Business skills. Food service managers, especially those who run their own restaurant, must understand all aspects of the restaurant business. They should know how to budget for supplies, set prices, and manage workers to ensure that the restaurant is profitable.
Communication skills. Food service managers must give clear orders to staff and be able to communicate effectively with employees and customers.
Customer-service skills. Food service managers must be courteous and attentive when dealing with patrons. Satisfying customers’ dining needs is critical to business success and ensures customer loyalty.
Detail oriented. Managers deal with many different types of activities. They ensure that there is enough food to serve to customers, they maintain financial records, and they ensure that the food meets health and safety standards.
Leadership skills. Managers must establish good working relationships to maintain a productive work environment. Carrying out this task may involve motivating workers and leading by example.
Organizational skills. Food service managers keep track of many different schedules, budgets, and staff. Their job becomes more complex as the size of the restaurant or food service facility increases.
Physical stamina. Managers, especially those who run their own restaurant, often work long shifts and sometimes spend entire evenings on their feet helping to serve customers.
Problem-solving skills. Managers need to be able to resolve personnel issues and customer-related problems.
|Job Title||Company||Location||Start Date||Salary|
|Corporate Director of Food & Beverage||Sydell Group LLC||New York, NY||Nov 04, 2016||$180,000|
|Director-Food and Beverage||Imperial Pacific International CNMI||Jan 09, 2016||$148,000 -
|Director of Food & Beverage||Northwood Hospitality, LLC||New York, NY||Feb 14, 2012||$145,000|
|Corporate Director of Food and Beverage Emea||Four Seasons Corporate Services, Inc.||Irving, TX||Jan 01, 2011||$136,000|
|Director of Food and Beverage Operations||River House 11900 LLC||Potomac, MD||Mar 23, 2015||$132,000|
|Director of Food & Beverage||Halekulani Corporation||Urban Honolulu, HI||Nov 01, 2011||$130,000|
|Director of Food and Beverage Operations||Barnorth Group LLC||New York, NY||Feb 16, 2016||$130,000|
|Director of Food & Beverage||Halekulani Corporation||Urban Honolulu, HI||Oct 31, 2014||$130,000|
|Director of Food and Beverage||The Peninsula New York||New York, NY||Aug 29, 2012||$125,000|
|Director of Food and Beverage Operations||Ko Catering and Pies LLC||Boston, MA||Oct 06, 2014||$120,000|
|Director of Food and Beverage Operations||Ko Catering and Pies LLC||Boston, MA||Sep 26, 2016||$120,000|
|Director of Food and Beverage Operations||Ko Catering and Pies, LLC||Boston, MA||Oct 22, 2012||$120,000|
|Director of Food and Beverage||VIII Hotel II TB Investors, LLC||New York, NY||Dec 01, 2014||$120,000|
|Director of Food and Beverage||Sh Group Operations LLC||New York, NY||Dec 01, 2014||$120,000|
|Director of Food and Beverage Operations, Willow R||Iowa Central Community College||Fort Dodge, IA||Sep 19, 2011||$98,000|
|Director of Food and Beverage Operations||River House 11900 LLC||Potomac, MD||Mar 29, 2013||$96,000|
|Hotel Director of Food & Beverage||W Vieques Retreat & Spa||Vieques, PR||Nov 22, 2013||$95,200|
|Director of Food and Beverage||Valadon LLC||West Hollywood, CA||Sep 10, 2014||$95,000|
|Director of Food and Beverage Operations||Northwood Hospitality LLC||Islamorada Village of Islands, FL||Oct 03, 2016||$95,000|
|Director of Food and Beverage/General Manager||Hollywood Golf Club||Deal, NJ||Feb 17, 2016||$95,000|
|Food and Beverage Divisonal Director||Brookdale Senior Living, Inc.||Chicago, IL||Mar 02, 2011||$90,450|
|Director of Food and Beverage Operations||Slow Food LLC||New York, NY||Aug 22, 2016||$90,000|
|Director of Food and Beverage/Clubhouse Manager||Hollywood Golf Club||Deal, NJ||Feb 17, 2014||$66,900|
|Director, Food and Beverage Services||Waccabuc Country Club||NY||Oct 02, 2012||$66,290|
|Director Food & Beverage/Clubhouse Manager||Hollywood Golf Club||Deal, NJ||May 08, 2011||$65,900|
|Food & Beverage Director||Burke Mountain Operating Company||East Burke, VT||Apr 27, 2015||$65,219|
|Director of Food & Beverage||White Pine Hospitality, LLC||Lincoln, NH||Apr 20, 2015||$65,000|
|Director of Food and Beverage Operations||Dante Grove St. LLC||New York, NY||Sep 15, 2015||$65,000|
|Director of Food and Beverage/Clubhouse Manager||Hollywood Golf Club||Deal, NJ||Feb 18, 2013||$65,000|
|Food and Beverage Director||Nath Companies||Roseville, MN||Sep 09, 2012||$63,000|
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