FNB

Definition: Food and Beverage is a service that is responsible for the preparation,
presentation and serving of food and beverages. The focus of F&B is to satisfy customers
while they enjoy food and beverages.
Description: The Food and Beverage Division controls all aspects of an event's food and
beverage services and plays a vital role in raising event attendee satisfaction by providing
high quality, diverse, and appealing food and beverage options. The division works closely
with vendors, caterers and venue management to ensure that F&B services are in line with the
theme, budget and requirements of the event.
Responsibility:
1. Menu Planning: Collaborate with catering services to design menus that cater to the
preferences, dietary restrictions, and cultural backgrounds of event attendees.
2. Catering Coordination: Negotiate contracts with catering vendors, oversee food
tastings, and ensure that catering services meet quality standards and adhere to
budgetary constraints.
3. Beverage Management: Manage beverage services, including selection of beverages.
4. Logistics and Setup: Coordinate logistics for food and beverage setups, including
equipment rental, layout design, and staffing requirements.
5. Quality Control: Monitor food preparation, presentation, and service during the event
to maintain high standards of quality and hygiene.
6. Budget Management: Develop and manage budgets for food and beverage expenses,
ensuring cost-effectiveness without compromising quality.
7. Customer Service: Address attendee inquiries and concerns regarding F&B services,
and strive to provide exceptional customer service throughout the event.

Qualifications:
1. Event Management Experience: Prior experience in event planning or hospitality
management is highly beneficial, as it provides a foundation in logistical coordination
and customer service.
2. Culinary Knowledge: A basic understanding of culinary principles and food safety
regulations is essential for menu planning and quality control.
3. Communication Skills: Effective communication skills are necessary for liaising with
catering vendors, venue staff, and event attendees.
4. Organizational Abilities: Strong organizational skills are crucial for managing
multiple tasks, deadlines, and stakeholders involved in F&B coordination.
5. Problem-Solving Skills: The ability to anticipate and address potential challenges,
such as last-minute menu changes or equipment malfunctions, is invaluable in
ensuring smooth F&B operations.
6. Attention to Detail: Precision in menu planning, budgeting, and setup arrangements is
essential to deliver a seamless F&B experience.
7. Flexibility: Events can be unpredictable, so being adaptable to changing
circumstances and quick to find solutions is essential for success in this role.