Careers in Lodging and Food and Beverage Industries Essay - 1

C arers in lodge and Food and Beverage Industries - Essay ExampleThe National Restaurant Association notes that there are a variety of positions that exist in the food industry. nearly of the job titles in this respect include baker, bartender, deglutition carriage, ranch coach-and-four, general jitney, pastry chef, wine steward, president, and human resource manager among others. Generally, restaurants employ people to hunt down in the kitchen, front-of-house, back-of-house, and as servers. Restaurants always employ people to work as managers in different capacities. Some of the management positions in the restaurant industry include banquet manager, general manager (quick service), beverage manager, provide manager, eat room manager, general manager (fullservice), human resources manager, kitchen manager, public relations manager, and president/CEO. The banquet manager is charged with the responsibility of planning and overseeing parties, conventions, and banquets among ot her special events that the restaurant hosts or caters for (National Restaurant Association, 2013). More specifically, the banquet manager solicits business, supervises and coordinates banquet functions, and ensures that customers are satisfied with the products and services they receive during the events. In order for one to restrain as a banquet manager, they have to be knowledgeable in food production and service. Furthermore, they should be able to perform all duties related to banquet operations, and lead, train and supervise banquet staff. The beverage manager is charged with the responsibility of managing lounges and bars among other outlets that deal with beverages and ensuring that they are profitably run (National Restaurant Association, 2013). On the other go across, the catering manager has the responsibility of overseeing all catered functions. The catering manager delegates duties to catering staff, works hand in hand with the sales team to ensure that the restaurant gets and maintains clients, and listens to and addresses customer complaints. Other functions of the catering manager are organizing decorations, photographs, and flowers booking entertainment bands and facilities, and planning the rent of facilities that may be needed for functions such as linen and tables. The dining room manager oversees the operations of the dining room and ensures that food service activities are properly coordinated (National Restaurant Association, 2013). The manager overly directs staff to plan menus and perform related activities budgets for supplies and supervises and trains employees. The dining room manager also ensures that budget limitations are respected in addition to maintaining bookkeeping and paysheet records. The food and beverage manager generally manages the operations of the food service outlet, kitchen and catering services. The manager also liaises with the sales team to ensure that the restaurant maximizes its profits. The human resource s manager is in charge of maintaining a restricted and well motivated staff to work in the restaurant. In particular the manager hires workers, develops in-house training programs, and solves some(prenominal) other issues related to employees and their careers (National Restaurant Association, 2013). The public relations manager has the duty of ensuring that the restaurant has a imperative image. They are also concerned with such activities as fund raisers, newsworthy