Food and drink are costly items to purchase, prepare and sell, and tight control is essential to profitability. In some businesses, this task may be entrusted to the head chef, or the bar and restaurant managers. In others, it will fall to a Food and Beverage Manager.

In this role, you will have cross-departmental responsibilities, and a specific responsibility in functions such as weddings, dinner dances, conferences, cocktail parties etc; therefore it is important to keep a professional working relationship with other department heads, as well as the storekeeper and control offices.

You will deal with function enquiries, and will need to use your selling skills to convert these into profitable business. Menu planning may also be one of your responsibilities, and the ability to come up with new ideas (for menus, food service, special events and promotions, how best to organisation production and service, etc.) will help you and your hotel to keep ahead of the competition.

As a member of the hotel's management team, you will attend the head of department meetings, and may act as duty manager on occasional evenings and weekend days (when you will be in charge of the hotel).

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• Work with food and/or drink

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