Food and Beverage Services sector is an important contributor to the success and profitability of the hospitality industry. The service is not limited to hotels and restaurants, but cater to business meetings and a wide range of social, official, and personal events. The secret to success is the intensified consumer experience that makes a customer choose one food and beverage service provider over others. The F&B service professionals execute a wide variety of tasks like service preparation, welcoming and interacting with guests, helping them with their orders, bill settlement, and multiple tasks post guest’s departure.
The F&B services includes the process of preparing, presenting and serving a choice of food and beverages to the customers at a pre-destined destination. It is broadly divided into two prominent categories- On Premise and Off Premise
On Premise sector prepares and presents food and beverages at the same venue. Besides F&B, the manager has to focus on the ambience of the place to make it appealing to valued customers. Examples include pubs and restaurants.
Off Premise or Outdoor Catering partially prepares food and beverage and later serve them at the preferred customer’s locations. Examples include wedding feast and corporate event.
Catering: Catering refers to the business of providing foods and beverage service to customers at off-premises location such as a wedding location or corporate staff meeting.
QSR: Quick Service Restaurants offer fast foods on the menu that take little time for preparedness and can be quickly eaten on the go. Here the focus is on convenience- both for customers and service providers. Examples include branded outlets that deliver pizzas or burgers.
FSR: Full-Service Restaurants offer the fine dine experience. They are meant for special outings and are known for themed setting, ethnic food, and specialty menu items. Customers are offered a wide range of food and beverages options and the consumer expectations is usually high.
The F&B Services professionals are knowledgeable in their respective stream, have an appealing appearance, are attentive to guest needs, possess a positive body language, are punctual in their works, have effective communication skills, and are marked by traits of honesty and integrity.
F&B Service Manager looks after the enterprise profitability, plans menus in liaison with kitchen, and purchases essential equipment and material for F&B Services department.
Assistant F&B Service Manager carries out all the above-mentioned responsibilities in absence of the F&B Service Manager.
Restaurant Manager manages the overall restaurant functioning such as budget handling, inventory checking, material ordering, managing dining room functions, subordinate supervising and grooming, and staff and sales report preparing.
Room Service Manager handles special requests and guest complaints. The job entails selection, training, motivating, and evaluating subordinates. The professional is also responsible for controlling labor expense through scheduling, budgeting, and staffing.
Banquet Manager establishes banquet service standard, achieves F&D sales, handles special requests, guest complaints, and decorations, plans and price menus, and do other important stuff.
Bar Manager forecasts daily customer flow and accordingly allocates staff to tend to customer needs. The person keeps track of all drink sales, manages and monitors bar inventory, and allocates cleaning and tendering jobs.
Food Safety Supervisor (FSS) monitors and prevents food handling risks in the F&B Services. His FSS certificate needs to be current and no later than five years old. His presence is essential for training and supervising other staff on safe food handling practices.