WHAT DOES A FOOD AND BEVERAGE DO?
Published: Jun 12, 2025 - The Food and Beverage Professional delivers exceptional service and ensures high-quality standards in food preparation, presentation, and hygiene compliance. This role involves coordinating daily operations to maintain seamless front and back-of-house collaboration across all service periods. The position also drives customer satisfaction and operational efficiency through expert knowledge of menu offerings, inventory control, and staff supervision.
A Review of Professional Skills and Functions for Food and Beverage
1. Food and Beverage Assistant Duties and Roles
- Food Service: Based in the main dining building, but also to work as part of the food services team in any of the outlets in the home, including events
- Customer Service: Ensure a friendly service to the pensioners/residents, staff, and guests.
- Table Setting: Set tables with crockery, cutlery, place mats, condiments, menus, and any other items
- Food and Beverage Service: Service of food and beverages
- Sales and Stock Control: Sales and stock accountability of all food and drinks.
- Glass Cleaning: Clear and clean glasses
- Cash Handling: Cash accountability for all sales.
- Stock Management: Order and check stock levels for all food and beverage items.
- Facility Security: Responsible for the security of the facility, including opening and closing procedures, and to perform duties honestly and have a keen awareness of security matters.
- Table Clearing: Clear tables and stack the dirty items on trolleys for transportation to the plate wash
2. Food and Beverage Coordinator Role Purpose
- Price Verification: Confirm the price charged is correct, and if not, work with the vendor for correction or credit
- Data Entry: Prepare tracking spreadsheet and check requisition for payment.
- Invoice Management: Confirm invoices have been received and finalized, and pricing is correct
- Purchasing System Entry: Ensure all invoices are accurately entered into the BirchStreet purchasing system on time
- Reporting: Operate within point of sale and timekeeping systems to generate Labor margin reports, both daily and weekly
- Data Compilation: Compile data from multiple sources to track dining and beverage programs, daily revenue by location, and area performance compared to the budget
- Audit and Control: Perform menu board, portion control, and cycle count audits, transfers, and general requisitions
- Documentation Management: Gather proper documentation for credit and debit accounts
- Profit and Loss Input: Profit and Loss statements, inputting food, paper, cleaning, and beverage purchases
- Expense Tracking: Input revenue and other expenses
- Internship Program Management: Seasonal intern program, recruiting, hiring, and mentoring seasonal interns, as well as evolving and improving the internship program
- Staff Onboarding: Recruit, hire, and onboard coordinators
- Operations Oversight: Ensure operational coverage of the Food and Beverage Base position
3. Food and Beverage Manager General Responsibilities
- Team Competency Assessment: Food and Beverage team competency, including cafeteria operators in respective work areas, through work assessment, monthly, or at other appropriate frequencies
- Continuous Improvement Leadership: Initiate, lead, and promote continual improvement, to subordinates, work area, system procedure, and process
- Communication and Goal Alignment: Approachable and with the necessary tools and communications towards the achievement of company objectives on Quality, Cost, and Delivery
- Operations Management: Manage all Food and Beverage and day-to-day operations and serve to the highest standards
- Customer Service: Preserve excellent levels of customer service to CTRM employees and other stakeholders.
- Menu Design and Procurement: Design an exceptional menu, purchase goods, and continuously make necessary improvements
- Customer Needs Response: Identify customers’ needs and respond proactively to all of their concerns
- Hygiene and 5S Monitoring: Monitor and maintain cafeteria hygiene and 5S
- Event Support: Manage Food and Beverage related to the company’s event
- Employee Engagement: Promote cafeteria activities among CTRM employees via various communication media
- Food Quality Improvement: Improve and maintain food quality, taste, and presentation
4. Food and Beverage Manager Essential Functions
- Team Management: Manage the Front of House team effectively
- Service Efficiency: Ensure the team is serving food and beverages promptly and efficiently with a high standard of customer service
- Table Maintenance: Glass collecting and resetting of tables are completed promptly
- Cleanliness Oversight: Ensure the cleanliness and presentation of all areas
- Cash Handling and Training: Ensure accurate cash handling, using EPOS Systems, and provide training to the team
- Stock Rotation: Stock rotation of merchandise on shelves and in fridges
- Staff Scheduling: Complete staff rotas, taking into account seasons, holiday requests, and park budgets
- Team Training and Motivation: Ensure the effective training and motivation of the team
5. Food and Beverage Operations Manager Key Accountabilities
- Outlet Performance Oversight: Oversee each outlet's performance and report to the General Manager/Director of Food and Beverage
- Policy Compliance: Ensure teammates follow policy and procedures and standard of work to discharge both operational and management duties up to the highest standard at all times
- Administrative Management: Discharge administrative duties including budgeting, Food and Beverage proposal, accounting, purchasing, and personnel administration
- Client Relations: Establish good client relations and manage different clients’ requests through customer service and result-oriented means
- Team Leadership: Build and lead a high-performing team to meet the targets
- Operational Collaboration: Work closely with different parties to monitor/review/improve operational actions
- Product Development Support: Assist in planning and pricing of new product development.
- Event Leadership: Serve as rotating lead on after-hours events.
- Mission Support and Safety: Embrace and support the EAA mission and perform safe practices in the workplace and aviation environment.
6. Food and Beverage Supervisor Job Description
- Service Quality Assurance: Ensuring delivery of the highest quality Food and Beverage service
- Team Coordination: Coordinate the work of the Food and Beverage Attendants efficiently, whilst maintaining quality and standards
- Operational Knowledge: Have full knowledge of the Outlet operations, menus, and roles therein
- Outlet Promotion: Promote and sell all outlets at every opportunity in a positive and friendly manner
- Procedure Supervision: Understand and supervise opening and closing procedures, including a thorough knowledge of the Point of Sale System
- Customer Complaint Handling: Handle customer concerns and complaints with empathy and understanding according to the hotel's standard
- Cleanliness Standards: Ensure cleanliness standards are practiced and upheld at all times
- Equipment Coordination: Liaise with the Food and Beverage Manager to ensure sufficient equipment for the operation of the outlet