Food & Beverage Operations Management: Levels & Roles

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  • 0:03 Restaurant Management
  • 0:33 Let's Talk About Management
  • 2:56 The Operations…
  • 3:53 Lesson Summary
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Lesson Transcript
Instructor: Beth Hendricks

Beth holds a master's degree in integrated marketing communications, and has worked in journalism and marketing throughout her career.

Food and beverage operations call for varying levels and roles in managing the day-to-day running of the business. In this lesson, you'll learn more about these roles and how they contribute to a restaurant's success.

Restaurant Management

Think of the last, and hopefully one of the few, unpleasant restaurant experiences you've had. Maybe your food was cold, or your waiter spilled a beverage on you. Perhaps it was a bad encounter with another guest or a longer-than-normal wait time to get a table. Did you ask to speak to the manager? Do you know that the manager you spoke with is probably one of several managers in a hierarchical, or ranked, system of management that operates behind the scenes in a food and beverage operation?

Let's Talk About Management

While a restaurant can have many different managers with varying titles and degrees of authority, most businesses and organizations rely on three general levels of management. Those include:

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