Food and beverage serving and related workers typically do the following: Greet customers and answer their questions about menu items and specials Take food and drink orders from customers Prepare food and drink orders, such as sandwiches and coffee Relay customers’ orders to other kitchen staff Serve food and drinks to customers at a counter, at a stand, or in a hotel room Accept payment and provide customers with receipts

Plan, forecast and execute food and beverage orders Process customer complaints patiently Plan alternative recipes for customers with special dietary needs Check food and beverage supplies and place orders when needed Track and order shipments Communicate and build strong relationships with vendors Adhere to food, health and safety standards

Overseeing the day-to-day operations of the food and beverage service. Hiring, training, and supervising staff. Developing and implementing policies and procedures. Managing inventory, ordering supplies, and controlling costs. Ensuring quality customer service and guest satisfaction.

A Food and Beverage Manager’s duties include managing the day-to-day operations, developing menus, purchasing supplies, training and supervising staff, maintaining health and safety standards, and implementing strategies to maximize sales and profitability.

Food and beverage managers are responsible for planning, controlling, and ordering food and beverages for a hospitality business. They ensure that orders are top quality and that they will not run out of anything before the next delivery. Food and beverage managers must comply with food safety regulations and may also design the menus.