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, for example in a hotel or at a banquet, numerous tasks and areas have to be considered. Who is behind the tasks in the gastronomy sector and takes over the planning and organization there, we tell you in this article.

The Food & Beverage (F&B) Manager* is responsible for all gastronomic offers and is therefore responsible for the daily operations in the gastronomy. The planning and organization of beverages, food, purchasing and tableware are all within the scope of activities of a F&B Manager.

The goal of this position is to ensure the quality of products and service while also monitoring customer satisfaction. The focus should be on the economically efficient management of the catering area. The areas of activity can either be related only to basic organizational tasks or one can advance one's career by taking on 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
• On the floor service
• At banquets (weddings, gala dinners, etc.)
• In catering service

It always depends on what kind of establishment the F&B management person is working in. For example, if working in a hotel, the F&B Manager will most likely be employed in the restaurant. If employed in an event venue, one is more likely to be employed in banquet or catering services.

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

One of the everyday tasks of an F&B manager is to establish the first contact with suppliers, to obtain offers and to calculate and compare prices. How detailed this task is to be carried out depends on the respective manager. Once the goods have been purchased and the order placed, the quality of the products and the correctness of the order quantity must also be checked upon delivery.

In addition, the catering management also takes care of the personnel who work in the catering area. This includes the cooks and assistant cooks, as well as the service staff, the bartenders and also the chefs. Particularly 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 head chef is therefore desirable.

Food & Beverage Managers are not only responsible for maintaining relationships and contact with suppliers, but also with customers and guests. Satisfaction is the top priority here.

In some institutions, F&B managers are also responsible for budget preparation, monitoring and control. The use of goods must be controlled so that the quality and quantity of the products as well as the finances are correct. In addition, the F&B manager should try to negotiate down the prices for food.

Another area is hygiene and safety in the catering industry. Especially in times of Covid-19, this aspect is given more importance. Clever ideas for everyday catering in the ongoing Corona crisis, can be foundhere . Thus, special measures are taken against the spread of the Covid19 virus.

In addition, the general hygiene rules for refrigeration, storage and disposal of food must also be observed. Which food and which packaging goes in which trash can, you can recall on our overview of the correct waste separation . In addition, HACCP (Hazard Analysis & Critical Control Points) regulations, which apply especially to the food industry, must be followed and regularly inspected by the F&B manager.

Especially in the area of innovations, seasonal and special occasions, the F&B Manager is an important contact person. Thus, they should be informed about trends and sustainable product alternatives, such as our #IAMPLASTICFREE drinking straws. In addition, it is a good idea to exchange ideas with other establishments such as bars and hotels and thus gain new ideas. Particularly recommendable for this can also be the attendance of fairs such as the Internorga or the Bar Convent Berlin . There you can exchange your knowledge with other experts and at the same time be inspired by new smart products.

Sustainability in particular is becoming increasingly popular. Many hospitality industries such as hotels and bars are interested in more sustainable products and want to start their own green revolution. For more information on the green hotel revolution and plastic-free bar, check out our magazine. In addition, the hospitality industry is also affected by bans such as the one on plastic bags or even the upcoming ban on single-use plastic and therefore needs to look at green alternatives in time.

There is also a lot that can be done in the area of new ways of working or improving team satisfaction. Especially in the catering industry, things are often hectic and leave little time for team building or mutual recognition. How you can generate more satisfaction among your employees and at the same time make your everyday life more modern and open, you can read here in our article about "New Work inGastronomy" .

The collaboration with the chef is a prerequisite for the creation of the culinary offer. In addition, the maitre (usually: first*waiter*in) or the sommelier (specialist for wine) is often consulted for the planning of the dishes and asked for recommendations.

Also the respective area manager, as well as the restaurant manager or wedding planner are sometimes consulted for the decision-making and organization of the culinary. Especially for festive events this is of enormous help.

Further organizational and financial arrangements have to be made with the management and the financial advisor. Here the focus is especially on economic efficiency and must be decided with the ideas and wishes of the catering staff.

To become a Food & Beverage Manager or Manageress in Germany, a solid basic education in the gastronomy or food sector is required. This can be an apprenticeship as a hotel or restaurant specialist or a degree in the food sector (e.g. ecotrophology) or in organization. In addition, further training at hotel management schools to become a hotel or restaurant master can help to increase the chances of getting the F&B management job.

As an F&B manager, you should have leadership and communication skills and at the same time be skilled in negotiations and strategic thinking. In addition, an extensive 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 manner and a well-groomed appearance are necessary for contact with suppliers, customers and guests. Without these two qualities, it will be more difficult to be considered for the F&B management job. Especially here, the first impression at the job interview counts.

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

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

A catering service is offered in many institutions and companies. Depending on the institution, the focal points of the tasks also shift. The key here is to inform yourself in good time and read the job advertisement carefully. You can choose from the following institutions:

• Hotel
• Hotel chain
• Restaurant
• Catering company
• Company catering
• Community catering
• Cruise ships
• Event locations
• Tourism sector
• Resorts and vacation villages
• Spa and wellness facilities

F&B managers are either subordinate to the respective managers of the facility, such as hotel managers, or to a manager of the gastronomic area. It is not uncommon for F&B Managers+*s to be appointed as the "head of department" of the catering division in a hotel or an event planner and thus have the management as their direct superior.

The salary of an F&B manager depends on the institution and the level of the position. Sometimes it is also divided into Junior F&B Manager*in and Senior F&B Manager*in. This means that the salary of F&B Managers* in Germany depends on whether you manage the entire organization of the catering area or whether there are other restaurant or bar managers.

As a Food & Beverage Manager you can expect a minimum salary of 37,000€, while most F&B Managers* earn on average 45,000€. The job of a F&B Manager* is mostly a full-time job. With extraordinary tasks, as a Senior F&B Manager*in or with the management of the gastronomic area one can get up to 53.000€. In this occupational field, a salary increase can also be expected every 3 years or so if the tasks are performed to the satisfaction of the management.

In addition, many F&B managers are offered additional benefits such as free meals, regular training and trade fair visits, sports opportunities, accommodation in their own hospitality business and more.

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

Your job profile is diverse, offers variety and always new challenges. Especially the aspect of further education and career opportunities makes the job attractive. In addition, people who work in the F&B sector gain insights into various areas of the hospitality industry and at the same time learn about everyday life in the hospitality industry.

Depending on interests and preferences, the tasks can be adapted or individual focal points 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 bring in the future.