Food consultant vs food and beverage manager

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

Food consultant example responsibilities.

• Manage expediter window paying close attention to garnishes and presentation.
• Provide strategic alliances with other USDA facilities, distributors, and retailers.
• Complete a wine educational training class, along with knowledge of bartending.
• Integrate coffee recipe, equipment, POS and training for staff and owners.
• Set up training in regards to USDA standards, safety and production protocols.
• Set up restaurant, create initial standards of operations, set operations food/liquor costs, spreadsheets and payroll.
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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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