FOOD AND BEVERAGE DIRECTOR

Executive Training in F&B Operations Management, Profitability, and Leadership

Program Objective
To develop professionals capable of comprehensively managing the Food and Beverage department, making strategic decisions regarding operations, human resources, costs, sales, profitability, guest experience, and service standards.

Main Modules

01. Strategic Food & Beverage Management

* Strategic Planning
* Organizational Structure
* Goal and KPI Setting
* Budgeting and Annual Planning
* Executive Decision Making

02. Financial Management and Cost Control

* Food Cost & Beverage Cost
* Menu Engineering
* Standard and Actual Costs
* Inventory and Par Stock
* Shrinkage and Waste
* Profitability per Business Unit

03. Restaurant and Bar Operations

* Operational Organization
* Service Standards
* Outlet Supervision
* Productivity
* Volume Management
* Operational Audits

04. Leadership and Talent Management

* Team Management
* Training and Development
* Performance Evaluation
* Conflict Management
* Service Culture
* Middle Management Leadership

05. Food & Beverage Sales and Revenue

* Upselling
* Cross-selling
* Suggestive Selling
* Sales Strategies
* Average Ticket Increase
* Sales Analysis

6. Quality and Customer Experience

* Guest Experience
* 5-Star Standards
* Complaint Handling
* Service Recovery
* Mystery Guest
* Customer Loyalty

7. Banquets and Events

* Operations Design
* Event Costing
* Setups
* Team Coordination
* Weddings, Groups, and Corporate Events
* Banquet Profitability

8. Beverages, Wines, and Mixology

* Bar Management
* Drink Menu
* Beverage Profitability
* Wine Management
* Pairings
* Inventory Control

9. Purchasing and Suppliers

* Supplier Selection
* Negotiation
* Purchase Specifications
* Product Receiving
* Inventory Control
* Cost Management

10. Executive Management and KPIs

* RevPASH
* Food Cost %
* Beverage Cost %
* Labor Cost %
* Average Check
* Productivity
* EBITDA Operational
* Management Dashboards

Graduate Profile

Upon completion, participants will be prepared to work in positions such as:

Food and Beverage Director
F&B Director
Restaurant Director
F&B Operations Director
Corporate F&B Manager
Food Operations Consultant

Final Executive Project

Participants will develop a Food and Beverage Master Plan, integrating:

Diagnosis → Strategy → Operations → Talent → Costs → Sales → KPIs → Profitability

Certification

INTERNATIONAL HOSPITALITY ACADEMY
Executive Program – Food and Beverage Director

A training program designed for professionals who want to transition from managing operations to strategically leading the F&B business.