A real shift
Reviews covers, spend and costs, meets chefs and outlet managers, walks service, plans menus and promotions, and fights to make F&B profitable in a building designed around rooms.
Skills that matter
- F&B P&L
- Concept development
- Drinks and wine knowledge
- Leadership across outlets
- Supplier negotiation
Qualifications
- Level 4 or 5 hospitality management apprenticeship or degree
- Personal licence; WSET Level 2 or 3
- Internationally: AHLEI Certified Food and Beverage Executive
Where it leads
- Food and beverage director
- Hotel manager
- General manager
- Group F&B director
What we'd ask on the show
- Why hotel restaurants used to be empty and how that changed
- Room service: dying or reinventing
- Leasing the restaurant to a celebrity chef