WHAT DOES A FOOD AND BEVERAGE DO?
Reviewed under Editorial Standards by Lam Nguyen
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
Editorial Process
Lamwork content is developed through structured review of publicly available job postings and documented hiring trends.
Editorial operations are managed by Thanh Huyen, Managing Editor, with research direction and final oversight by Lam Nguyen, Founder & Editorial Lead. Content is periodically reviewed to reflect observable labor market changes.