What does the director of food and drinks do?
Most hotels and large chain of restaurants have food and drink directors that manage the entire operation of the company's food and drinks. He is responsible for coordinating the administration of large banquets, wedding, conferences and activities in restaurants. In addition, this director is responsible for supervision of employees, supplies and budgets of food and beverage departments. The director should understand the basic management of the hotel and restaurants. This type of curriculum is available at many culinary universities around the world. The director is responsible for the entire team of restaurants and banquets. Its size of employees can range from 50 to 100 employees depending on the company's mining.
Most of the positions of food and beverages are also responsible for managing the budget for alcohol. This requires strict monitoring of bartenders, bar and pouring techniques. The Director is obliged to carry out the daily sales and use of spirits to ensure that the corresponding profit margins are maintained in the bar.
It is also important to check the cost of food when the profitable range for the restaurant. This is usually managed by a reduction in food waste and inventory controls in the department. The director is responsible for ordering and using food before it falls due to age or abuse. It must propose weekly offers to minimize any waste.
The director is usually responsible for coordinating large banquets and wedding receptions. This requires significant logistics skills and strong managerial skills. Banks are formal events that require strong coordination between dining courses and most receptions include at least a full four -course dinner.
The management of a large banquet is a difficult process that includes organizing multiple levels of employees. This usually includes server, chefs, waiters and table buses. Each group has to work in coordination with completeThe course to ensure that the food is distributed quickly and evenly. The director of food and drinks is responsible for the coordination of this effort during the banquet reception.
The sale of the meeting rooms and the congress area at the hotel is another responsibility of the food and beverage director. This usually requires an understanding of the management of hotel restaurants so that the director can customize the right clients to the right premises.