Careers in Lodging and Food and Beverage Industries Essay - 1

Cargoners in Lodging and Food and Beverage Industries - Essay ExampleThe National Restaurant Association notes that there are a variety of positions that exist in the food industry. Some of the job titles in this respect include baker, bartender, drinking four-in-hand, banquet four-in-hand, general manager, pastry chef, vino steward, president, and human resource manager among others. Generally, restaurants employ people to work in the kitchen, front-of-house, back-of-house, and as servers. Restaurants always employ people to work as managers in antithetic capacities. Some of the management positions in the restaurant industry include banquet manager, general manager (quick service), beverage manager, give manager, dining room manager, general manager (fullservice), human resources manager, kitchen manager, common relations manager, and president/CEO. The banquet manager is charged with the duty of planning and overseeing parties, conventions, and banquets among other special e vents 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 qualify as a banquet manager, they turn in to be knowledgeable in food production and service. Furthermore, they should be able to perform all duties related to 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 hand, 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 ma intains 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 also 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 payroll records. The food and beverage manager in general 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 resources manager is in charge of maintaining a qualified and well motivated staff to work in the restaurant. In particular the manager hires workers, develops in-house training programs, and solves any 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 positive image. They are also concerned with such activities as fund raisers, newsworthy