A positive attitude is a must for success

What are the responsibilities of an F&B manager?

A food & beverage (F&B) manager of a hotel is similar to a head of a small business unit. His primary role is to ensure the smooth functioning of day-to-day food and beverage operations within the hotel. He’s not only responsible for guest satisfaction through quality food and beverage offerings but is also responsible for watching the costs and marketing F&B outlets.

All in all, the controlling quality and purse strings of the department lie in the hands of an F&B manager.

What motivated you to take up this field?

As a child, I often accompanied my grandfather, who was the then-president of the Rotary Club, to various functions at five-star hotels. The glamour of this industry struck me instantly, though I did not realise the hard work that went into making this picture so pretty. Once I chose to be a hotelier, it was only during my industrial training at a hotel that I realised my fascination for food & beverage service. It is a very challenging and interesting field compared to others in the industry. It is one aspect of a hotel that is always changing. The great thing about F&B service is that one can completely customise the experience for a guest, the way he or she likes it, adding great flexibility to what you deliver.

What lies beyond the post of an F&B manager?

An F&B manager generally starts out at a smaller property after which he moves to a larger property. From here, s/he would move on to become a resident manager of a large property, where he is the second-in-command to the general manager. After a stint as a resident manager, one takes on the charge of a smaller property as general manager. Depending on how one performs as a GM, one can than move on to a hotel chain’s headquarters as vice president of a division. For an F&B manager, the sky is the limit.

What is the success mantra for this part of the industry?

For an individual to be successful in this role, the main attribute required is a positive attitude. Without having the right attitude, it’s difficult to work hard, which is a close, second vital attribute.

What do you enjoy most in this role?

There are many things to enjoy. One is meeting someone new every single day. One is always called upon to solve problems, whether they concern your department or a guest. You learn to handle great amounts of stress. The biggest advantage is that one is learning something new all the time.

What advice would you give to aspiring F&B service personnel?

The two most vital attributes for the food & beverage industry are a positive attitude and hard work. One cannot do this job without being passionate. The pressures are high but they need to be dealt with it in the right way and only then can one emerge victorious. One needs to be flexible and prepared for change because this industry changes every day. Life is tough initially, but it’s a matter of a couple of years before you’re able to settle down and reap the rewards of being an F&B manager. Twelve years in this industry and I can’t say that I could be happier!