F&B manager: definition, salary & tasks in 2023

Who actually takes care of the catering and the menu in the hotel? Who is in contact with the suppliers and checks the quality of the products? And what about new trends or local offers?

When planning a gastronomic offer, such as in a hotel or at a banquet, numerous tasks and areas must be considered. In this article, we will tell you who is behind the tasks in the catering sector and who takes over the planning and organization there.

The Food & Beverage (F&B) Manager is responsible for all gastronomic offers and is therefore responsible for the daily processes in the gastronomy. The planning and organization of the drinks, the food, the shopping and the dishes are all within the scope of an F&B manager.

The aim of this position is to ensure the quality of the products and services while also monitoring customer satisfaction. The focus should be on the economically efficient management of the gastronomy area. The areas of activity can either only relate to basic organizational tasks or you can advance your own career with additional tasks in the budget and sales areas.

The work areas of an F&B manager are diverse and depend on the sending institution. F&B managers can be employed in the following areas:

• In the restaurant
• In the cafe
• In the bar
• In floor service
• At banquets (weddings, gala dinners, etc.)
• In the catering service

It always depends on what kind of facility the F&B management person works in. For example, if you work in a hotel, the F&B manager will most likely be employed in the restaurant. When employed in an event location, one is more likely to be employed in the banquet or catering service.

Depending on the employment contract, the tasks of F&B managers can range from talking to customers and creating the menu with the chef to evaluation meetings with customers. The special tasks are either explained in the job advertisement or can be narrowed down individually according to interest and determined in the (introduction) interview.

The day-to-day tasks of F&B managers include making initial contact with suppliers, obtaining offers, and calculating and comparing prices. How small steps this area of ​​responsibility should be carried out depends on the respective managing director. After the purchase of goods and the order have been made, the quality of the products and the correctness of the order quantity must also be checked upon delivery.

In addition, the gastronomy management also takes care of the staff who work in the gastronomic area. This includes the cooks and assistant cooks, as well as the service staff, the bartenders and the chefs de cuisine. Especially with the latter, the daily or weekly agreements on the culinary offer are of great importance. It is important to consider new ideas as well as current trends and seasonal offers and to include them in the planning of the menu. Close cooperation between the F&B manager and the chef is therefore desirable.

Food & Beverage Managers not only take care of maintaining relationships and maintaining contact with suppliers, but also with customers and guests. Satisfaction comes first here.

In some institutions, budget preparation, monitoring and control are also part of the F&B manager's field of activity. The cost of goods must be controlled so that the quality and quantity of the products as well as the finances are right. In addition, the F&B manager should try to negotiate down the prices for groceries.

Another area concerns hygiene and safety in the catering sector. Greater importance is attached to this aspect, especially in times of Covid-19. You will find clever ideas for everyday gastronomy in the ongoing Corona crisis here . Special measures are therefore being taken to prevent the spread of the Covid19 virus.

In addition, the general hygiene regulations for the cooling, storage and disposal of food must also be observed. You can find out which food and which packaging goes in which bin on our Overview of the correct waste separation to remind. In addition, the HACCP (Hazard Analysis & Critical Control Points) regulations, which apply particularly to the food industry, must be observed and regularly inspected by the F&B manager.

The F&B manager is an important contact person, especially in the area of ​​innovations, seasonal and special events. In this way, they should find out about trends and sustainable product alternatives, such as ours #IAMPLASTICFREE straws , get informed. It is also a good idea to exchange ideas with other establishments such as bars and hotels and thus gain new ideas. Visiting trade fairs such as the Internorga or the Bar Convention Berlin be. There you can exchange your knowledge with other experts and at the same time be inspired by new smart products.

The sustainability section in particular is becoming increasingly popular. Many hospitality industries such as hotels or bars are interested in more sustainable products and want to start their own green revolution. You can find more information about the green hotel revolution and the plastic-free bar in our magazine . In addition, the hospitality industry is also affected by bans such as the one for plastic bags or the upcoming ban on single-use plastic and must therefore deal with green alternatives in good time.

There is also a lot that can be done in the area of ​​new forms of work or improving team satisfaction. Things are often hectic, especially in the hospitality industry, leaving little time for team building or mutual recognition. Here in our Post about “New Work in gastronomy ” read.

Cooperation with the chef is a prerequisite for creating the culinary offer. In addition, the maitre (usually: first head waiter) or the sommelier (wine specialist) is often involved in planning the dishes and asked for recommendations.

The respective department heads, as well as restaurant managers or wedding planners are sometimes consulted for decision-making and organizing the culinary art. This is of enormous help, especially at festive events.

Further organizational and financial agreements must be made with the management and the financial advisor. The focus here is particularly on economic efficiency and must be decided with the ideas and wishes of the gastronomic specialists.

In order to become a Food & Beverage Manager in Germany, a solid basic education in the gastronomy or food sector is required. This can be training as a hotel or restaurant specialist or a degree in the food sector (e.g. nutritional science) or in organisation. In addition, further training at hotel management schools to become a hotel or restaurant manager helps to increase the chances of the F&B management job.

As an F&B manager you should have strong leadership and communication skills and at the same time be adept at negotiations and strategic thinking. In addition, a comprehensive ability to work in a team and a love of planning and structuring help. These are important skills for a career in F&B management.

A confident demeanor and a well-groomed appearance are required for contact with suppliers, customers and guests. Without these two qualities you will have a harder time being considered for the F&B Management job. The first impression counts in the job interview.

If you have special knowledge or experience in the organizational area, are familiar with planning and logistics software or have a high level of technical affinity, you will certainly have very good chances. Experience in the gastronomic sector or an interest in marketing and sales topics is also an advantage.

However, one should not be put off by a long list of requirements in the job description of an F&B manager. It is important to be motivated to learn new things, to advance the hospitality industry and to have a basic interest in food.

A gastronomic offer is offered in many institutions and companies. Depending on the facility, the main focus of tasks also shifts. The motto here is: inform in good time and read the job advertisement carefully. The following institutions are available:

• hotel
• hotel chain
• restaurant
• catering company
• company catering
• Community catering
• cruise ships
• event locations
• tourism sector
• resorts and holiday villages
• Spa and wellness facilities

F&B managers report either to the respective manager of the facility, such as a hotel manager, or to a manager in the gastronomic area. It is not uncommon for F&B managers to be appointed “heads of department” for the catering department in a hotel or for an event planner and thus have the management directly as their superior.

The salary of an F&B manager is particularly dependent on the institution and the level of the position. Some are also divided into junior F&B managers and senior F&B managers. This means that the salary of F&B managers in Germany depends on whether you manage the entire organization of the gastronomy area or whether there are other restaurant or bar managers.

As a Food & Beverage Manager, you can expect a minimum salary of €37,000, with most F&B managers earning an average of €45,000. The job of an F&B manager is mostly filled with a full-time job. You can get up to €53,000 for extraordinary tasks, as a senior F&B manager or when managing the gastronomic area. In this professional field, a salary increase can also be expected every 3 years if you fulfill the tasks to the satisfaction of the management.

In addition, many F&B managers have additional offers such as free meals, regular further training and trade fair visits, sports facilities, accommodation in their own hospitality industry and more.

Job offers and advertisements can be found in job portals such as Stepstone or HotelCareer.

Your job profile is diverse, offers variety and always new challenges. The aspect of further training and career opportunities in particular makes the job attractive. In addition, people who work in the F&B area gain insights into a wide variety of areas of gastronomy and at the same time get to know everyday life in the hospitality industry.

Depending on interests and preferences, the tasks can be adapted or individual priorities can be set. Organization and structure as well as creativity and communication are included in the working life of F&B managers. We think that the field of F&B management involves many exciting activities. That's why we're excited to see what innovations, menu variations and (sustainable) concepts Food & Beverage Managers will come up with in the future.