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Job Description of a Food and Beverage Director

Learn about the education and preparation needed to become a food and beverage director. Get a quick view of the requirements as well as details about training, job duties and certification information to find out if this is the career for you.

Essential Information

Food and beverage directors are experienced service industry professionals who supervise kitchen personnel and food planning in large-scale establishments, such as full-service hotels, catering companies, hospitals, or schools. The position includes a long list of responsibilities, all of which serve to enhance and influence the overall guest experience while maintaining compliance with company practices, cost projections, and mission statements.

Food and beverage directors may be required to hold degrees or certificates in fields such as food and beverage, hotel, or restaurant management. Most directors possess extensive experience in the food and beverage service industry, particularly in entry-level and junior-level management positions.

Required Education Certificate or degree
Other Requirements Specific industry training and relevant industry experience
Projected Job Growth (2012-2022)2% for all food service managers*
Median Salary (2014) $63,262**

Source: *U.S. Bureau of Labor Statistics, **PayScale.com.

Job Duties

Alongside other members of a culinary management team, food and beverage directors create and maintain menus that satisfy guests. They are responsible for managing food costs, upholding menu standards, and controlling inventory. Food and beverage directors create event-specific menus for occasions such as banquets, conventions, and catered meetings.

In addition to menu maintenance and event management, food and beverage directors are involved with all of a full-service hospitality establishments' day-to-day functions, including staff management, guest interactions, office administration duties, vendor communications, and labor costs. They oversee the management of staff and may address issues that lower levels of management are unable to resolve. They are required to ensure that operational standards are met in regards to sanitation codes and laws, food storage, and loss prevention.

Responsibilities

Since food and beverage directors work with a variety of staff members in a fast-paced environment, they must be excellent communicators with the ability to multitask and think quickly when under pressure. Just like many other positions in the hospitality industry, the job of food and beverage director requires working long and perhaps erratic hours, which may include nights, weekends, and holidays. Coupled with long hours, there is a great deal of physical exertion expected of a food and beverage director. They must be on their feet for a majority of the day, and there may be moderate to heavy lifting involved.

Salary Info and Job Outlook

According to PayScale.com, food and beverage directors earned median salaries of $63,262, as of September 2014. Although the U.S. Bureau of Labor Statistics (BLS) does not provide information specific to food and beverage directors, the BLS did project that the employment of food service managers would increase very little, if at all, between 2012 and 2022, largely due to a reduction in the number of new establishments projected to open during the decade.

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