Training of New Employees

• Hiring and training new employees, and tackling staff problems is a part of food and beverage manager's job. They are required to teach the new employees about payment dealings and other skills such as proper methods of food preparation, arranging the bar, customer service and keeping the restaurant's areas clean. At large hotels and restaurants, managers also organize training workshops and programs for improved training of the employees to ensure better service.
  
  

Plan Creative Menu Ideas

• Planning menus and coming up with new creative recipes may also be the responsibility of the food and beverage manager, which he accomplishes with the help of the head chef. It is good to add a new food item or a drink to the menu every once in a while to keep regular customers interested. If you receive complaints about the lack of variety in chicken dishes, for example, it is the food manager's responsibility to attend to that shortcoming.
  
  

Maintenance of Financial Record

• Food and beverage managers may also keep track of the financial records of a restaurant's dealings. He may supervise budgets and employee records, and keep an eye on monetary transactions so the budgeted and approved expenses are ensured. He also needs to analyze cost and sales patterns to analyze which items are selling the best and which items bring in the most profit.
  
  

Storage Upkeep

• A food and beverage manager at a restaurant is also in charge of maintaining the items in the restaurant's storage. Usually at the end of the day or week, a manager makes a list of items in the storage to place order for new deliveries of items. In order to cut costs, supplies are often ordered from wholesalers. The food manager is responsible for keeping records of deliveries and the money spent on them.