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Food and Beverage Manager

Food and Beverage Manager DISC Chart

Job Summary

The food and beverage manager is responsible for ensuring the success of all aspects of food and beverage operations at a hotel. They oversee the food service, food preparation, and dining experience for every guest, hire, train, and manage departmental team members, design and implement new menus, and handle the operational budget. A food and beverage manager can work at a range of hospitality properties from a boutique bed and breakfast to a large resort.

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Personality types of a Food and Beverage Manager

Each letter of DISC represents polar personality types with correlating behaviors and characteristics. Learn more about their strengths and weaknesses, how they communicate, and more
D

high D - Problem Solver

Likes to have control or authority
I

high I - Influencer

Likes to interact with people
S

low S - Voyager

Likes a flexible work environment
C

high C - Rule Follower

Likes to follow procedures

Behavioral Qualities for a Food and Beverage Manager

Behavioral qualities make people naturally act in a certain way. Utilize people's natural behaviors and strengths at work.
  • Pioneering. Venturing into new paths/ideas.
  • Social/Outgoing. Extroverted and people oriented.
  • Adventurous. Willing to try new things, take risks.
  • Detail oriented. Attentive to all levels of detail.

Motivators for a Food and Beverage Manager

Motivators are values that drive people. To retain passionate employees, place people in a role that utilizes their values
  • Economic: A utilitarian drive for results and maximal returns. To tend to the economic drive, give them rewards for leading their team successfully when an event has exceeded client needs.
  • Political: A drive for authority, to take command. To tend to the political drive, give opportunities to lead a team for a common goal like managing catering for an event.
  • Regulatory: A drive to maintain order and the status quo. To tend to the regulatory drive, allow them to be creative and break rules to reinvent food as art.

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