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Become A Food And Beverage Manager

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Working As A Food And Beverage Manager

  • Training and Teaching Others
  • Thinking Creatively
  • Making Decisions and Solving Problems
  • Coaching and Developing Others
  • Communicating with Supervisors, Peers, or Subordinates
  • Deal with People

  • Unpleasant/Angry People

  • Outdoors/walking/standing

  • Repetitive

  • Make Decisions

  • Stressful

  • $45,500

    Average Salary

What Does A Food And Beverage Manager Do

Chefs and head cooks oversee the daily food preparation at restaurants and other places where food is served. They direct kitchen staff and handle any food-related concerns.

Duties

Chefs and head cooks typically do the following:

  • Check the freshness of food and ingredients
  • Supervise and coordinate activities of cooks and other food preparation workers
  • Develop recipes and determine how to present dishes
  • Plan menus and ensure the quality of meals
  • Inspect supplies, equipment, and work areas for cleanliness and functionality
  • Hire, train, and supervise cooks and other food preparation workers
  • Order and maintain an inventory of food and supplies
  • Monitor sanitation practices and follow kitchen safety standards

Chefs and head cooks use a variety of kitchen and cooking equipment, including step-in coolers, high-quality knives, meat slicers, and grinders. They also have access to large quantities of meats, spices, and produce. Some chefs use scheduling and purchasing software to help them in their administrative tasks.

Chefs who run their own restaurant or catering business are often busy with kitchen and office work. Some chefs use social media to promote their business by advertising new menu items or addressing customer reviews.

The following are examples of types of chefs and head cooks:

Executive chefs, head cooks, and chefs de cuisine are responsible primarily for overseeing the operation of a kitchen. They coordinate the work of sous chefs and other cooks, who prepare most of the meals. Executive chefs also have many duties beyond the kitchen. They design the menu, review food and beverage purchases, and often train cooks and other food preparation workers. Some executive chefs primarily handle administrative tasks and may spend less time in the kitchen.

Sous chefs are a kitchen’s second-in-command. They supervise the restaurant’s cooks, prepare meals, and report results to the head chefs. In the absence of the head chef, sous chefs run the kitchen.

Private household chefs typically work full time for one client, such as a corporate executive, university president, or diplomat, who regularly entertains as part of his or her official duties.

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How To Become A Food And Beverage Manager

Most chefs and head cooks learn their skills through work experience. Others receive training at a community college, technical school, culinary arts school, or 4-year college. A small number learn through apprenticeship programs or in the Armed Forces.

Education

Although postsecondary education is not required for chefs and head cooks, many attend programs at community colleges, technical schools, culinary arts schools, and 4-year colleges. Candidates are typically required to have a high school diploma or equivalent to enter these programs.

Students in culinary programs spend most of their time in kitchens, practicing their cooking skills. Programs cover all aspects of kitchen work, including menu planning, food sanitation procedures, and purchasing and inventory methods. Most training programs also require students to gain experience in a commercial kitchen through an internship or apprenticeship program.

Work Experience in a Related Occupation

Most chefs and head cooks start working in other positions, such as line cooks, learning cooking skills from the chefs they work for. Many spend years working in kitchens before gaining enough experience to be promoted to chef or head cook positions.

Training

Some chefs and head cooks train on the job, where they learn the same skills as in a formal education program. Some train in mentorship programs, where they work under the direction of an experienced chef. Executive chefs, head cooks, and sous chefs who work in upscale restaurants often have many years of training and experience.

Some chefs and head cooks learn through apprenticeship programs sponsored by professional culinary institutes, industry associations, or trade unions in coordination with the U.S. Department of Labor. Apprenticeship programs generally last 2 years and combine instructions and on-the-job training. Apprentices must complete at least 1,000 hours of both instructions and paid on-the-job training. Courses typically cover food sanitation and safety, basic knife skills, and equipment operation. Apprentices spend the rest of their training learning practical skills in a commercial kitchen under a chef's supervision.

The American Culinary Federation accredits more than 200 academic training programs at postsecondary schools and sponsors apprenticeships around the country. The basic qualifications required for entering an apprenticeship program are as follows:

  • Minimum age of 17
  • High school education or equivalent
  • Passing grade in substance abuse screening

Some chefs and head cooks receive formal training in the Armed Forces or from individual hotel or restaurant chains.

Licenses, Certifications, and Registrations

Although not required, certification can show competence and lead to advancement and higher pay. The American Culinary Federation certifies personal chefs, in addition to various levels of chefs, such as certified sous chefs or certified executive chefs. Certification standards are based primarily on work-related experience and formal training. Minimum work experience for certification can range from 6 months to 5 years, depending on the level of certification.

Important Qualities

Business skills. Executive chefs and chefs who run their own restaurant need to understand the restaurant business. They should know how to budget for supplies, set prices, and manage workers so that the restaurant is profitable.

Communication skills. Chefs must communicate their instructions clearly and effectively to staff so that customers’ orders are prepared correctly.

Creativity. Chefs and head cooks need to be creative in order to develop and prepare interesting and innovative recipes. They should be able to use various ingredients to create appealing meals for their customers.

Dexterity. Chefs and head cooks need excellent manual dexterity, including proper knife techniques for cutting, chopping, and dicing.

Leadership skills. Chefs and head cooks must have the ability to motivate kitchen staff and develop constructive and cooperative working relationships with them.

Physical stamina. Chefs and head cooks often work long shifts and sometimes spend entire evenings on their feet, overseeing the preparation and serving of meals.

Sense of taste and smell. Chefs and head cooks must have a keen sense of taste and smell in order to inspect food quality and to design meals that their customers enjoy.

Time-management skills. Chefs and head cooks must efficiently manage their time and the time of their staff. They ensure that meals are prepared correctly and that customers are served on time, especially during busy hours.

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Food And Beverage Manager jobs

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Average Length of Employment
Banquet Director 3.9 years
Food Manager 3.8 years
Restaurant Manager 3.8 years
Banquet Manager 3.3 years
Beverage Manager 3.1 years
Catering Manager 2.9 years
Food Supervisor 2.8 years
Top Employers Before
Manager 8.9%
Server 5.7%
Bartender 4.2%
Internship 4.0%
Supervisor 3.3%
Sous Chef 3.2%
Line Cook 2.5%
Top Employers After
Manager 8.5%
Server 3.1%
Bartender 2.7%
Director 2.7%
Owner 2.2%

Food And Beverage Manager Demographics

Gender

Male

56.5%

Female

41.5%

Unknown

1.9%
Ethnicity

White

79.2%

Hispanic or Latino

11.4%

Asian

6.7%

Unknown

2.0%

Black or African American

0.6%
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Languages Spoken

Spanish

52.7%

French

13.8%

Italian

5.9%

German

4.6%

Portuguese

3.3%

Mandarin

2.6%

Russian

2.0%

Japanese

2.0%

Korean

1.8%

Arabic

1.5%

Hindi

1.3%

Cantonese

1.3%

Carrier

1.3%

Chinese

1.3%

Greek

1.0%

Polish

1.0%

Thai

0.8%

Urdu

0.8%

Indonesian

0.5%

Hungarian

0.5%
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Food And Beverage Manager Education

Schools

Johnson & Wales University

16.5%

University of Phoenix

9.7%

Cornell University

8.3%

University of Central Florida

7.8%

Culinary Institute of America

6.3%

University of Nevada - Las Vegas

5.4%

Michigan State University

5.0%

Florida International University

4.2%

Pennsylvania State University

4.2%

Northern Arizona University

4.1%

Florida State University

3.4%

University of Wisconsin - Stout

3.3%

University of Arizona

3.2%

University of Houston

2.9%

Southern New Hampshire University

2.8%

Arizona State University

2.8%

Valencia College

2.6%

Washington State University

2.6%

San Diego State University

2.5%

University of Memphis

2.4%
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Majors

Business

25.6%

Hospitality Management

18.7%

Health Care Administration

8.5%

Culinary Arts

7.0%

Management

6.6%

Marketing

3.8%

Psychology

3.6%

Communication

3.5%

Accounting

3.1%

Criminal Justice

2.9%

Education

2.3%

General Studies

2.1%

Political Science

1.9%

Liberal Arts

1.7%

English

1.5%

Human Resources Management

1.5%

Kinesiology

1.5%

Food And Nutrition

1.4%

Finance

1.4%

Nursing

1.3%
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Degrees

Bachelors

44.1%

Other

29.2%

Associate

13.2%

Masters

7.1%

Certificate

4.2%

Diploma

1.3%

Doctorate

0.5%

License

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

Real Food And Beverage Manager Salaries

Job Title Company Location Start Date Salary
Food and Beverage Manager Balbeisi Business Consultants, Inc. Lafayette, LA Sep 20, 2014 $120,000
Food & Beverage Director/Restaurant Manager Chateaubleau Restaurant Inc. Coral Gables, FL Sep 22, 2015 $100,000
Food and Beverage Operations Manager Toby's Estate NYC Inc. New York, NY Mar 24, 2015 $95,000
Food and Beverage Manager The Grand Del Mar Resort LP San Diego, CA Oct 01, 2014 $95,000
Food and Beverage Operations Manager Toby's Estate Coffee Inc. New York, NY Apr 01, 2013 $92,000
Food and Beverage Operations Manager Toby's Estate NYC Inc. New York, NY Mar 25, 2013 $92,000
Food and Beverage Manager Sahara Plaza, LLC New York, NY Mar 28, 2016 $90,000
Food & Beverage Manager-Flight Kitchen Good Value Food Inc. DBA Dabbawalla/Bombay Bistro Summit, NJ Apr 15, 2016 $86,423
Food and Beverage Manager Sahara Plaza LLC New York, NY Jul 05, 2013 $85,000
Food and Beverage Manager Sahara Plaza LLC New York, NY Jul 04, 2013 $85,000
Food and Beverage Operations Dante Grove St. LLC New York, NY Jan 04, 2016 $85,000
Food & Beverage Manager Avroko Hospitality Group New York, NY Jan 04, 2016 $85,000
Food & Beverage Manager Ome Caterers NJ Nov 17, 2015 $85,000
Food and Beverage Manager RDC Golf Group Monroe, NJ Dec 14, 2016 $62,500
Food and Beverage Manager RDC Golf Group Scotch Plains, NJ Dec 14, 2016 $62,500
Food and Beverage Manager Rockit, LLC Chicago, IL Sep 15, 2016 $62,000
Food and Beverage Manager Dante Grove St. LLC Day, NY Jan 25, 2016 $62,000
Food and Beverage Manager Rockit, LLC Chicago, IL Apr 30, 2015 $62,000
Food & Beverage Managers FADO Pubs Inc. Atlanta, GA Sep 08, 2015 $62,000
Food and Beverage Manager HN & Sons, LLC. New York, NY Feb 02, 2015 $61,027
Food and Beverage Manager Hilton Worldwide Inc. New York, NY Sep 12, 2015 $60,510
Food and Beverage Manager/Exec Chef Vermilion NYC LLC New York, NY Sep 11, 2014 $53,000
Food and Beverage Manager/Exec Chef Vermilion NYC LLC New York, NY Aug 19, 2015 $53,000
Food & Beverage Manager Hyatt Regency Houston Houston, TX Jun 01, 2013 $53,000
Food and Beverage Manager Columbia Sussex Management LLC Hilton Head Island, SC May 02, 2013 $52,749
Food and Beverage Manager Pennsville Hospitality Group, Inc. Carneys Point, NJ Jun 01, 2014 $52,707
Executive Chef, Food and Beverage Manager Como Traymore LLC South Beach, FL Aug 22, 2013 $52,229 -
$80,000
Food and Beverage Manager Alifine Dining Inc. New Hyde Park, NY Sep 01, 2015 $52,175

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Top Skills for A Food And Beverage Manager

BanquetEventsMenuPlanningWeeklyPayrollBeverageOutletsCustomerServiceKitchenRoomServiceSafetyRestaurantOperationsDailyOperationsBeverageOperationsBeverageDepartmentSpecialEventsFoodCostLaborCostsPGuestSatisfactionInventoryControlPOSSupervise

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Top Food And Beverage Manager Skills

  1. Banquet Events
  2. Menu Planning
  3. Weekly Payroll
You can check out examples of real life uses of top skills on resumes here:
  • Ordered equipment and supplies for banquet events and maintained monthly inventory control according to the departmental budget.
  • Focus on increasing margins and profitability without compromising quality, Menu planning and menu engineering.
  • Maintain employee records, prepare/edit weekly time sheets, enter and submit bi-weekly payroll to home office and track employee vacation.
  • Promoted from Bartender to Operations Manager, maintaining responsibility of four food and beverage outlets in a midsize hotel.
  • Established standards for personnel performance and customer service.

Top Food And Beverage Manager Employers

Food And Beverage Manager 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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