Food and Beverage Manager

Food and Beverage Managers oversee all food and drink operations within a hospitality establishment, which in an Irish hotel context typically spans the restaurant, bar, and banqueting suite. You are responsible for setting and maintaining service standards, managing staff rosters, controlling costs and margins, and ensuring full compliance with food safety legislation including HACCP requirements. Day-to-day you liaise with kitchen teams, front-of-house supervisors, suppliers, and senior hotel management to keep operations running smoothly and profitably. You also devise promotions, plan menus in collaboration with the head chef, monitor customer feedback, and step in to resolve any service issues that arise during busy periods.

A Leaving Certificate with subjects such as Business, Home Economics, or Mathematics provides a useful foundation for this role. The most common entry route into management is through an NFQ Level 7 or Level 8 degree in Hospitality Management, Hotel Management, or Culinary Arts, offered at institutions such as TU Dublin, ATU, MTU, SETU, and University of Galway. A QQI Level 5 or Level 6 PLC award in Hospitality Studies or Catering from a College of Further Education can serve as an alternative entry point or a stepping stone to a degree programme via the CAO or linked progression routes. Many professionals also work their way up through front-of-house or bar roles, combining practical experience with part-time study or short courses in food safety, HACCP, and team management. Professional development through bodies such as the Irish Hospitality Institute (IHI) is valued by employers and can support career progression.