Consumers’ expectations of food and beverage have risen and they are more discerning and adventurous with their menu choices. As a result the benchmark for the food and beverage department of a hotel has been raised and is more important than ever.

Hotel Operations – Food and Beverage personnel are often responsible for:

  • In-house restaurant
  • In-house bars
  • Special events catering
  • Room service
  • Quality control
  • Inventory management
  • Staff scheduling
  • Menu development
  • Sommelier
  • Compliance with health and safety regulations
  • Supplier sourcing and management