Food concession manager vs food and beverage manager

Differences between food concession manager and food and beverage manager duties and responsibilities

Food concession manager example responsibilities.

• Prepare, analyze reports, staff training and development, prioritization, delegation and manage all aspects of the USDA program.
• Fill out paperwork relate to settlement terms, sales tax, and employee payroll.
• Collaborate with culinary staff in special event menu planning and actively in planning and development of new catering business.
• Prevent fryers from breaking down with small maintenance.
• Conduct period inventory; maintaining records to comply with Aramark, government and accrediting agency standards.

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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