Michelle and Roxanne: A food and beverage director is responsible for operating the kitchen, the catering, the restaurants, the bars, and the room service efficiently and consistently. On a daily basis, the food and beverage director has to exceed guests’ expectations, perform and display leadership skills, observing and identifying trends, and monitoring their employees. It is essential for the food and beverage director to meet the guest’s needs, improve services, and make sure everything goes according to plan. 

Chris: His job was to be a Steward. A Steward maintains the kitchen and dining area in a clean and sanitary manner as he follows health and hygiene regulations as well as company policy and procedures. From Chris’ point of view, he saw workers change their pair of gloves every time they made a new meal. Also, the counter was extremely clean and empty, it was wiped down constantly leaving it looking some place like you would actually eat at without worrying that they didn’t follow health and hygiene regulations.

Anna: The job description of a Catering Sales Manager is to optimize guest satisfaction and revenue by selling the most profitable functions and going above and beyond to exceed guests’ food & beverage and service expectations. Beaubourg is a fine dining restaurant inside Le District. The restaurant event holds about one hundred guests and they provide both indoor and outdoor seating. They also do special events. Beauboug has a pre-fixed three-course menu that includes appetizers, entrée and desserts. Each course has about two to three options, which makes it much easier to prepare for a large group of people with the limited amount of space they have. And there is Le Bar, it is not just a bar, they also do catering. The bar has a catering menu for special events. Le Bar offers four different beverage packages, six platter options and also little’s bites by piece.

Pedro: Executive chefs work for restaurants and make most of the administrative decisions. They may review food and beverage purchases, develop and standardize recipes, maintain safety and sanitation in the kitchen, maintain equipment, design food presentation aesthetics, plan and prepare special menu items, choose menu designs and determine menu prices. They may also be in charge of interviewing, hiring and training new kitchen personnel.Additionally, executive chefs supervise all kitchen workers. They give performance reviews, grant pay increases and take disciplinary action when necessary. Executive chefs may also help prepare meals in the kitchen and delegate work to other chefs and cooks during the restaurant’s busy times. At the end of the work day, executive chefs oversee clean up and record the day’s sales. During Le District mall, there are various food options but they’re are molded by the customers they receive and their location. On the ground floor, there a few restaurants that you can go to eat in peace and enjoy the company of others. On the first flight up, there is a food court that has a lot of fast food restaurants that provide good quality food for those rushing during their lunch break and the prices match the area.

Sarah: The food and beverage director oversees every employee within this service of a company. She is in charge of making sure everything goes smoothly and according to schedule and that every guest’s need is met.

Karen: Restaurant Managers must combine strategic planning and day to day activities. The role is both business-like and creative in terms of marketing and business development. Restaurant Managers take responsibility for promotional events and discount schemes; prepare reports at the end of the shift/week including staff control, food control and sales; create and execute plans for department sales, profit and staff development; set budgets or agree them with senior management; plan and coordinate menus; coordinate the operation of the restaurant during scheduled shifts; recruit, train, manage and motivate staff; respond to customer queries and complaints, meet and greet customers, organize table reservations and offer advice about menu and wine choices, maintain high standards of quality control, hygiene, and health and safety.

Neil: Executive chef responsibilities are critical when it comes to the kitchen. The Executive chef is in charge of training and managing the kitchen personnel and supervising all culinary activities taking place. The Executive chef must purchase food; develop recipes; ensure efficient quality; estimate food consumption; demonstrate different techniques that need to be used; demand safety and sanitation in his/her kitchen.

Lily: An assistant director of food and beverage looks after the administration of the hotel staff, which caters to the needs of the customers. Part of the assistant’s job may include working with contractors the facility uses. Their responsibilities include: to discuss the budget and accordingly plan the inventory, chart menu cards along with their prices in the approval of the director. Supervise over the activities of the staff to get the taste that the customer’s desire. Take the approval of the directors if there are large orders, such as organizing of parties and marriage banquets. Oversee the duties carried out on day to day basis; provide the inventory and funds required on need.

For the Food and Beverage Management: Research and Development, in the first activity: Restaurant Management R&D we didn’t feel too welcomed by one cafe cashier at the register when Sarah was purchasing breakfast. We also witnessed the 5/10 foot rule when our group were walking up to the restaurant and the two hosts instantly stopped conversation going and greeted us.

For the menu analysis activity, we confirmed that the material that cafe’s used were different from the materials at sit-down restaurants used in that at the cafe’s, the menu was very basic and they used chalk boards. At the sit-down restaurants, menus were laminated and we were each given an individual menu. Another point noticed from the menu analysis activity were the prices. All cafe’s were priced about the same, however the sit-down restaurants were about double of what you would be paying for a similar item at a cafe.

The beverage activity helped us see the different types of drinks they served at Le District. There were a variety of breakfast beverages including coffee and natural juices. After discussing which would be better, we came to the conclusion that the natural juices are the healthier option but at the end of the day, it all depends what you prefer. Natural juices, although expensive we filled with lots of nutrients needed to start your day. We also noticed that Le District had a large selection of wine which would could be perfectly paired with cheese.

Sam: The Director of Food and Beverages is a position given to the person in charge of running all aspects of the hotel that involve any form of food and beverages. The Director of F&B is responsible for leading the emplyees that work under him or her to deliver outstanding service to the guest who are staying at the property. The thing that stood out to Sam was the difference in service between two stores. This had to do with how the emplyee at one store didn’t even try to answer his question when asked about the items on their menu. While the employees at the restaurant knew what they had on the menu and what changes they can make to make a dish meet the guest likings.

Daniel:The Beverage Manager is in charge of the order and storage of the wines,making a wine list for the day, watching over the staff, maintaining cost control, helping guest when they are choosing a wine for themselves, making sure wine is served properly and having the knowledge of the drinks they serve. There were two things that I found very significant while on the trip was the fact that some store employees would not acknowledge people if they weren’t “open”. The second thing I found intersting was that 5 foot/10 foot rule was only used once when we were at Beaulourg.

Mimi:The Executive Chef is in charge of making sure that food is produced in a timely and efficient manner. They also need to make sure that the dishes that are served to the guest exceed their expectations when it comes to taste, presentation, and portion size. Finally, they need to make sure that they make a profit off of the dishes that they prepare. Two things that stood out to Mimi was how there were two coffee shops that where very close to each other but offered very different opetions when it came to drinks. This was due to the fact that one was more seasonal, while the other just offered coomon drinks.

Dale: The Restaurant Manager is in charge of making sure that the guest expectations are passed, hiring and training of new employees, making sure quality standards are created and met by the staff, marketing the restaurant, in-room dining, and making a reasonable bugdet. One thing that Dale found significant was the fact that when she was ordering something, she was not acknowledged.