eMASCO

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Major Group

Managers

Sub-Major Group

Hospitality, Retail And Other Services Managers

Minor Group

141

Hotel And Restaurant Managers

Unit Group

1411

Hotel And Homestay Managers

Small Unit Group

MASCO Code

1411-11

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Food and Beverage Services Manager

Food and Beverage Services Manager managing food and beverage operations and standards, adhering to budgets, hiring and training food and beverage staff, and handling customer complaints.

Alternative Names

Tasks

Managing daily food and beverage operations

Adhering to the food and beverage budget

Ensuring compliance with licensing laws, health and safety, and other statutory regulations

Performing related tasks

Forecasting, planning, sourcing, and ordering food supplies for the kitchen, as well as beverages to stock the bar and fridges

Designing delicious and attractive menus and continuously making improvements

Building positive relationships with food and beverage vendors

Dealing with contractors and suppliers

Conducting property and service inspections

Ensuring efficient security

I
Accomodation And Food Service Activities
M
Professional, Scientific And Technical Activities
N
Administrative And Support Service Activities

HT-012-5:2011
Food Preparation and Production Service
HT-010-5:2012
Food & Beverage Management

0414
Management and Administration
1011
Domestic Services
1013
Hotel, Restaurants and Catering

Skills

Basic

Active Listening

Proficiency in giving full attention to what other people are saying, taking time to understand the points being made and asking questions as appropriate.

Speaking

Proficiency in communicating effectively as well as convey information verbally and in a way that can understand.

Service Orientation

ability in looking for ways to help people.

Management of Personnel Resources

proficiency in motivating, developing, and directing people as they work, identifying the best for the job.

Social Perceptivenesss

ability to tune into the feelings of the people around them.

Specific

Landscaping

proficiency in modifying the visible features of an area of land with a goal of creating a beautiful environment.

Leasing

proficiency in managing contracts between an owner of a specifics asset and a second party for it's use of the assets for a specific period and under defined conditions.

Administration Management

proficiency in the process of creating information systems and supervising its flow from and to others within an organization.

Food Hygiene and Safety Standard

proficiency in regulation and standard that are designed to protect consumers from the risk of illness caused by eating unsafe foods such as Food Act 1983, Food Regulation 1985, GMP, HACCP etc.

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