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Consider catering as career option

education Updated: Jan 04, 2012 11:50 IST

Hindustan Times
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The lowdown
A food and bar manager heads all restaurants and banquet operations in a hotel. S/he is responsible for all aspects of catering inside and outside a hotel. S/he must take care of menu planning, staffing and service quality assurance. The F&B manager and executive chef together ensure profitability of operations. The F&B manager compiles menus, arranges and caters for functions and exercises overall control over a food service unit. S/he is responsible for: quality control, attractive food displays, palatability and nutritional value, effective use of equipment, hygiene and safety, stock control, compilation and adhering to budget procedures, identification and solving of problems in a food service unit, evaluation of subordinate staff, liaison with different divisions of the organisation and industry

Clockwork
8.45am: Arrive at the hotel
9 to 10am: Check attendance records of various outlets, go through restaurant logs. Visit sales office to ascertain the day’s banquet bookings
11am: Go through the sales previous day’s sheet. Meet HODs for internal coordination
Noon: Take a round of all lunch service outlets
12.30pm to 4.30 pm: Meet suppliers, guests, high-profile banquet clients
4.30pm: Browse next day’s functions, important dinner reservations.
5pm: Operations meeting with HODs and RM
6pm: Round of banquet halls
7pm: Check all dinner outlets
7.30pm: Rounds of restaurants
9pm: Send out end-of-day report
9.30pm: Leave for the day, if nothing else is lined up

The payoff
As a food and bar manager at a leading hotel, one’s salary can be anywhere between Rs 80,000 and Rs 2.5 lakh per month. As your experience grows, you can aim at better packages which can be upwards of Rs 5 lakh per month

Skills/TRAITS
* You must have good management and team skills. You could be managing older, more experienced or less literate people than you
* High level of people skills
* Ability to handle the stress and still remain cheerful
* Should be able to work long hours
* Awareness of the monetary aspects of each decision
* Foster great relationships

Getting there
After completing Class 12, you will have to earn a recognised bachelor’s degree in hotel management from a recognised university/ institute and then join a training programme with a leading hotel or a restrobar.

Else, one can rise through the ranks starting with assistant steward

Institutes and URLs
* Institute of Hotel Management, Catering and Nutrition, Delhi
www.ihmpusa.net
* Indian Institute of Hotel Management, Aurangabad
www.ihma.ac.in
* Oberoi Centre of Learning and Development
www.oberoihotels.com/careers/html/career/index.htm
* Institute of Hotel Management, Bangalore, www.ihma.ac.in

Pros and cons
* Opportunity to travel and work anywhere in the world
* Hones your interpersonal skills to a very advanced level
* You could have the opportunity of serving state dignitaries
* The role demands long hours
* One might not be able to give time to family
* A well-paying job

Newcomers passionate about food and beverage can choose a career in the hotel space or with independent restaurants Sumant Jaidka, assistant vice president-operations, Lemon Tree Hotels