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Become A Director Of Food And Beverage

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Working As A Director Of Food And Beverage

  • Making Decisions and Solving Problems
  • Training and Teaching Others
  • Getting Information
  • Performing for or Working Directly with the Public
  • Guiding, Directing, and Motivating Subordinates
  • Unpleasant/Angry People

  • Repetitive

  • $64,089

    Average Salary

What Does A Director Of Food And Beverage Do

Food service managers are responsible for the daily operation of restaurants and other establishments that prepare and serve food and beverages. They direct staff to ensure that customers are satisfied with their dining experience, and they manage the business to ensure that it is profitable. 

Duties

Food service managers typically do the following:

  • Hire, train, oversee, and sometimes fire employees
  • Order food and beverages, equipment, and supplies
  • Oversee food preparation, portion sizes, and the overall presentation of food
  • Inspect supplies, equipment, and work areas
  • Ensure that employees comply with health and food safety standards
  • Address complaints regarding food quality or service
  • Schedule staff hours and assign duties
  • Manage budgets and payroll records
  • Establish standards for personnel performance and customer service

Managers coordinate activities of the kitchen and dining room staff to ensure that customers are served properly and in a timely manner. They oversee orders in the kitchen, and, if needed, they work with the chef to remedy any delays in service.

Food service managers are responsible for all functions of the business related to employees. For example, most managers interview, hire, train, oversee, appraise, discipline, and sometimes fire employees. Managers also schedule work hours, making sure that enough workers are present to cover each shift. During busy periods, they may expedite service by helping to serve customers, processing payments, or cleaning tables.

Managers also arrange for cleaning and maintenance services for the equipment and facility in order to comply with health and sanitary regulations. For example, they may arrange for trash removal, pest control, and heavy cleaning when the dining room and kitchen are not in use.

Most managers perform a variety of administrative tasks, such as managing employee records and preparing the payroll. They also may review or complete paperwork related to licensing, taxes and wages, and unemployment compensation. Although they sometimes assign these tasks to an assistant manager or bookkeeper, most managers are responsible for the accuracy of business records.

Some managers add up the cash and charge slips and secure them in a safe place. They also may check that ovens, grills, and other equipment are properly cleaned and secured, and that the establishment is locked at the close of business.

Those who manage their own business often deal with suppliers and arrange for the delivery of food and beverages and other supplies.

Full-service restaurants (those with table service) may have a management team that includes a general manager, one or more assistant managers, and an executive chef.

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How To Become A Director Of Food And Beverage

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:

  • Have supervisory experience in food service
  • Have specialized training in food safety
  • Pass a multiple-choice exam

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.

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Director Of Food And Beverage jobs

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Average Length of Employment
Banquet Director 3.9 years
Restaurant Manager 3.8 years
Beverage Manager 3.1 years
Top Employers Before
Manager 5.7%
Director 4.8%
Sous Chef 3.9%
Chef 2.9%
Top Employers After
Manager 4.1%
Director 3.9%
Owner 3.2%
Consultant 2.1%
Chef 1.9%

Director Of Food And Beverage Demographics

Gender

Male

77.6%

Female

20.9%

Unknown

1.5%
Ethnicity

White

81.4%

Hispanic or Latino

9.9%

Asian

6.1%

Unknown

2.1%

Black or African American

0.5%
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Languages Spoken

Spanish

46.0%

French

19.0%

Italian

11.0%

German

6.0%

Portuguese

3.0%

Japanese

3.0%

Arabic

2.0%

Chinese

1.0%

Hawaiian

1.0%

Dakota

1.0%

Cantonese

1.0%

Venetian

1.0%

Norwegian

1.0%

Hindi

1.0%

Mandarin

1.0%

Korean

1.0%

Thai

1.0%
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Director Of Food And Beverage Education

Schools

Culinary Institute of America

14.9%

Cornell University

12.5%

Johnson & Wales University

12.5%

Florida International University

6.5%

University of Houston

5.4%

University of Nevada - Las Vegas

5.0%

University of Phoenix

4.8%

Michigan State University

4.5%

Florida State University

3.7%

Northern Arizona University

3.7%

Oklahoma State University

3.2%

University of Wisconsin - Stout

3.0%

Texas Tech University

2.8%

Pennsylvania State University

2.8%

University of Florida

2.8%

Georgia State University

2.4%

University of Central Florida

2.4%

Western Michigan University

2.4%

University of Arizona

2.4%

University of Alabama

2.2%
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Majors

Business

26.0%

Hospitality Management

18.3%

Culinary Arts

10.9%

Management

9.7%

Health Care Administration

6.6%

Marketing

3.5%

Accounting

3.0%

Communication

2.7%

Education

2.2%

Political Science

2.2%

Psychology

2.1%

Food And Nutrition

2.0%

Finance

1.8%

Criminal Justice

1.6%

History

1.5%

Economics

1.4%

Liberal Arts

1.3%

English

1.2%

General Studies

1.1%

Elementary Education

0.9%
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Degrees

Bachelors

39.2%

Other

35.1%

Associate

13.1%

Masters

7.1%

Certificate

3.5%

Diploma

1.2%

Doctorate

0.6%

License

0.3%
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Job type you want
Full Time
Part Time
Internship
Temporary

Real Director Of Food And Beverage Salaries

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 -
$198,000
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 and Beverage Operations Barnorth Group LLC New York, NY Feb 16, 2016 $130,000
Director of Food & Beverage Halekulani Corporation Urban Honolulu, HI Nov 01, 2011 $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 VIII Hotel II TB Investors, LLC New York, NY Jan 12, 2014 $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 Operations Ko Catering and Pies LLC Boston, MA Sep 26, 2016 $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 Operations Northwood Hospitality LLC Islamorada Village of Islands, FL Oct 03, 2016 $95,000
Director of Food and Beverage Valadon LLC West Hollywood, CA Sep 10, 2014 $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 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
Director of Food & Beverage White Pine Hospitality, LLC Lincoln, NH Apr 20, 2015 $65,000
Food and Beverage Director Nath Companies Roseville, MN Sep 09, 2012 $63,000

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Top Skills for A Director Of Food And Beverage

MenuDevelopmentBanquetFacilitiesBeverageOutletsBeverageOperationsSeatRestaurantKitchenBeverageDepartmentFoodCostPPayrollRoomServiceLaborCostsBeverageCostFullServiceRestaurantCustomerServiceGuestSatisfactionScoresRoomHotelSpecialEventsMeetingSpaceSquareFeet

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Top Director Of Food And Beverage Skills

  1. Menu Development
  2. Banquet Facilities
  3. Beverage Outlets
You can check out examples of real life uses of top skills on resumes here:
  • Key responsibilities: menu development, staffing, purchasing, budget review/generating, training/coaching, customer service initiatives.
  • Opened new banquet facilities for 75 weddings and other social & corporate events.
  • Oversee all food and beverage outlets.
  • Position Details: Manage Food and beverage operations for the Hotel and Country Club.
  • Directed operations of 110-seat restaurant, function site for 400 people and night club for 650 people.

Top Director Of Food And Beverage Employers

Director Of Food And Beverage Videos

Food and Beverage Manager Training

Career Advice on becoming a Food & Beverage Manager by Andy S (Full Version)

The Taj Hotel, Willem du Toit, Food and Beverage Director speaks to us.

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