Career Development Pl F & B Manager Essay

The restaurants setting is aesthetically pleasing and uniquely from other traditional fast-food restaurants. The restaurants’ food preparation area was equipped with stoves and grills, pots and pans, cutting knives, wire whisks, walk-in refrigerator and other kitchen utensils. Besides, the company support systems and functions include distribution centers, quality assurance department, training and risk management department, accounting and finance, internal team of real estate managers, administrative and general management. All of these let the company to maintain the daily operation and run the business

Food is a basic need for everyone. Although many people prefer eating at home, many others will look for new places to dine in for a change. It is usually hard to find a table in famous restaurants unless you have a previous reservation. Famous restaurants owners enjoy a deluxe existence by having a better chance to meet important customers. The success of a restaurant depends on providing quality food and friendly atmosphere. Once customers like a certain restaurant they will usually revisit. Customers’ satisfaction is also an important element of success. Therefore, responding to customers’ needs could lead to outstanding results. Consequently, an efficient managerial approach could help a restaurant to provide both the high quality of food

If a restaurant is inside of a hotel, then the food and beverage division is overseen by the general manager of the hotel. In this scenario the person that runs the food and beverage division is referred to as the director of food and beverage. In this case, the director reports to the general manager of the hotel. However, if there is a free standing restaurant, bar, or lounge; there is a general manager who is responsible for the entire operations of that establishment. If the restaurant, bar, or lounge is a freestanding establishment, the owner will sometimes double as the general manager and do the job on their own without hiring someone. Sometimes owners will hire an individual to fill the job as General Manager, especially if they have invested in a restaurant and do not have any experience in how to run it properly.

1.What is one short term goal you have on your agenda to achieve in the next couple of weeks to a month?

Question 5. TCO 5. Discuss the primary duties of the Director of Food and Beverage. Why is this position so critical in a full-service hotel?

Our Senior year is rapidly approaching and sooner or later all of us will have to make an important decision. If we will be going to college, where we will be going to college, and most importantly: what our major will be. Thankfully during our U.S. Literature class we are taking a career unit to better understand ourselves, our interests, and future careers we would like to investigate deeper.

The lodging and food and beverages offered various management careers. In lodging industry, you have the General Manager who oversea the entire operation of the hotel. The other management career is Front Office Manager. This person is

For me a Career is a livelihood profession carried out for a significant period of a person's life and with opportunities for progress. A career is often composed of the jobs held, titles earned and work accomplished over a long period of time, rather than just referring to one position. It’s difficult to find a good career in which you can excel and move up for example, becoming a principal from a teacher, air force officer from a pilot ant etc.

I’ve had an interesting nine weeks in Career Exploration. I learned an abundant amount of different skills, personality types, and careers. The assessments informed me more about myself and what group I am statistically. I also learned that the Holland Codes helped me understand my personality types and needs. Also, being in the class helped me realize that I haven’t met all my needs.

Meets restaurant financial objectives by developing financing; establishing banking relationships; preparing strategic and annual forecasts and budgets; analyzing variances; initiating corrective actions; establishing and monitoring cash controls; developing and implementing strategies to increase average meal

So what does a food service manager do? In short, they manage the entire restaurant. Typical obligations include employee management, food/supply procurement, equipment inspection, financial record keeping, and complaint address. Other duties including overseeing food preparation, scheduling, and establishing personnel and customer service standards also fall on a food service manager. To fulfill all these jobs, most food service managers work long shifts for 40 hours a week or more, usually at a fine-dining restaurants or fast food establishments. Although they

I started my first career with Old Dutch Foods in 1990 as an owner operator. My responsibilities included: merchandising, delivering product to stores, and ensuring proper rotation of an assortment of premium products. I successfully grew the business from an estimated $450,000 per year to over a million by the time I had left. My route quickly became one of the largest in Canada, and helped me learn the valued set of skills I have today. I Learned to build relationships with my customers and found innovative ways to market our products. In those days I worked with my father shoulder to shoulder as a business partner, and if it were not for his passing in 1997, I would probably have remained with the company. After my father passed away, I

Through travel and hospitality related experiences in my life I have created two major goals for my career. My first trip to Las Vegas was the time when my first major career goal was established. By walking through each hotel I could easily see that each place had a different style and way of operating. Observing these examples allowed me to determine which hotel/resort or company would be the best to work for. MGM’s Aria Resort and Casino has always stuck out to me as a well-running, high class establishment; the workers are professional, but friendly and the atmosphere is comforting while keeping up with the modern times. With this said, one of my goals is to be employed by the Aria. Although, knowing how competitive this industry can be, I would

     Running a restaurant can be one of the most stressful jobs as well as the most fun and rewarding jobs. If the manager is a good leader with excellent leadership skills and has great followers the restaurant will be rewarded. If not the restaurant will plummet in sales and no one will be pleased. While developing a business. staff is important to running a successful restaurant, it is also essential that management focus on its public relations as well as its sales and marketing strategies.

The paper presents an analysis of the different factors influencing the restaurant industry and how these factors increase or decrease the demand for such services. The hypothesis that will be examined is that the performance of restaurants is mostly based on the type of food chosen by customers when they decide to go out for dinner, lunch, breakfast, or simply for a snack. What type of food refers mainly the nationality or concept of the food, (traditional American, Italian, Indian, Latin, or from any other type of culture). This factor is important because when customers go out to for dinner; they decide what to eat before deciding where to eat. That is why this factor is considerably important according to the hypothesis.