Few Food & Beverage Manager, but especially low-skilled
The figure and the profile of the F & B manger are still marked by a general carelessness, a lack of specific training and a lack of recognition of their value even in the area where they are most needed, that of hospitality. And this applies almost exclusively to Italy, a country where the restaurant and hotel trade would have a great need for these figure.Moltissimi are the hotels, especially for budget reasons, they decide to do without it, if all goes well, choose to form with some basic course an employee, such as maitre d'hotel, chef, or sommelier.
But in fact these people are not only delegated to the F & B management, but also in various other activities, so you do not have much time to study and specialize in settore.Ancora more serious is the fact that, although the Food & Beverage Manager is at the hotel, is not sufficiently prepared, or not have the natural ability to play this role, to become a proffessionista qualificato.Nel case of independent hotels small and medium - in Italy in fact the majority, if we exclude the few chains in the peninsula - we often do not have the resources to rely on a professional food and beverage or an outside agency, and figures are created "hybrid" incapable of doing ; quality work. How do I know so if the staff person who elects to assume or take care of this task, has the right characteristics to become a qualified F & B?
capabilities that must be identified in a Food & Beverage Manager
1.Conoscenze economic: it must always be aware of the progress of the economy, because its daily business is closely linked to market trends.
2.Capacità analytical and mathematical: it is essential to be equipped with critical thinking and be able to analyze more data simultaneously, but also perceive trends and changes. It must also be very good with numbers and calculations, even complex, so you need at least a good basic mathematics training.
3.Conoscenza of operation of spreadsheets: Needless to say, the Food and Beverage Manager working a lot with spreadsheets to manage calculations and statistics such as Excel or similar, so it is essential a thorough knowledge of these types of programs. The Food & Beverage Manager should be able not only to do basic calculations but also to create pivot tables, macros, charts, etc..
4.Attitudine use of software and applications: to Food & Beverage Manager you need to understand and use information system, a basic inventory management to more complex instruments. The person who has to deal with it should be the practice of software and applications digital.
5.Amante gastronomy: it seems trivial, but very often you are faced with enormous gaps in terms of preparation and tencniche product category. A good knowledge of the Internet helps you find the news industry needed to keep the F & B Manager informed and updated. Participation in trade shows and events help to supplement the constant need to update on competition, innovation and industry trends.
6.Determinato and convincing must be autonomous in creating pricing strategies based on precise calculations and statistics which will then present in front of the executive team and the hotel owners, often going to defend his opinion against antiquated mentality and unwilling to change.
7.Esploratore: Although every decision must be made on the basis of reliable data and statistics, it is good that the Food & Beverage Manager is able to experience every now and then, groped new roads and even risk it, just so he can improve and reduce margins of error.
8.Vincente: it is a gift of character, but it is important that a Food & Beverage Manager to act for the sole purpose of winning, to constantly improve their performance: making food and beverage management is like playing Pac Man, it all depends 'adrenaline to overcome their maximum score.
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