Directors of food and beverage are accountable for the dining experience of guests by ensuring they are given quality foods and services. They oversee kitchen personnel and food planning in large establishments like resorts, hotels, catering companies, hospitals, or schools. They manage food costs, implement menu standards, and maintain inventory. Also, they create menus for specific occasions such as banquets, conventions, and catered meetings. Asides from that, they prepare budgets and forecasts for food and beverage needs and expenses. Additionally, they delegate, evaluate, and train staff.
For this job, candidates need at least a bachelor's degree in culinary arts, hotel management, or a related field. Candidates need four or more years of related experience with management experience. Having relevant certifications or permits is a plus. You need negotiation, communication, leadership, and time management skills. These professionals earn an average income of $68,797 annually. This varies between $42,000 and $113,000.