What do they do?

The F&B manager compiles menus, arranges and caters for functions and exercises overall control over a food service unit. She/he is responsible for: quality control, attractive food displays, palatability and nutritional value, effective use of equipment, hygiene and safety, stock control, compilation and adhering to budget procedures, identification and solving of problems in a food service unit, evaluation of subordinate staff, liaison with different divisions of the organisation and industry.

Skills Needed

• You must have good management and team skills. You could be managing older, more experienced or less literate people than you
• High level of people skills
• Ability to handle the stress and still remain cheerful
• Should be able to work long hours
• Awareness of the monetary aspects of each decision
• Foster great relationships

How do I get there?

After completing Class 12, you will have to earn a recognised bachelor’s degree in hotel management from a recognised university/ institute and then join a training programme with a leading hotel or a restrobar.