Food and Beverage (commonly known as F&B)

Restaurant and bar staff are the main point of contact with a hotel or venue’s clients and the principle people with the power to convert them into return customers – something which is key to a business’s revenue and ability to survive.
There’s no lack of jobs for eager people in the restaurant area, and although initially your pay might seem lower than that of your friends in other industries, you’ll find that you can rise through the ranks faster and further.

To see a Restaurant Manager talking about his job, check out the video of James Sheridan, who became Manager at Ivan’s Oyster Bar & Grill in Howth at a very young age.

Each workplace will have different standards, policies and procedures for restaurant service, which you will need to familiarise yourself with when you begin working there. However, health and safety, food hygiene and storage, and customer care measures will be very similar from one workplace to another.

Work in F&B is usually on a shift basis so if you are punctual, reliable and efficient you will settle down well in this area. You need to be fairly capable of working on your own initiative in this kind of workplace, because there tend to be very busy periods where senior staff may not be available to advise you and you have to be comfortable dealing with unexpected situations by yourself.

Find out more about working in Food and Beverage.

There are many day to day activities of waiting staff including: taking restaurant reservations, preparing and maintaining service areas and tables, table service which includes having a good knowledge of dishes, wines and other drinks available, taking orders and passing these on to the kitchen and bar, preparing bills, taking payment and carrying out a daily stock-take.

As a Restaurant/Bar Supervisor or Manager you oversee the service provided by food and beverage personnel, inspecting the dining and service areas to ensure that they are maintained correctly. You would also be responsible for implementing health and safety procedures, as well as preparing work schedules.

 
You’ll be responsible for stock control – making sure all necessary supplies and equipment are ordered, available and used properly. You’ll also closely supervise functions and events, being the key liaison with the event co-ordinator and ensuring all special preparations are made.

 
A Food and Beverage Manager oversees all food and beverage departments, so you would be responsible for the efficient running of the hotel’s restaurants, bars, room service, kitchen and the conference and banqueting department. You are responsible for ensuring that food and beverage service in all areas is well managed. You establish and monitor cellar and drink storage procedures, negotiate with suppliers, and work with the head chef to plan and develop menus and wine lists according to customer demand, financial considerations and staffing.