Recruiter's Glossary

Examples: Occupancy Rate • GDS (Global Distribution System) • GOP (Gross Operating Profit)

F&B (Food and Beverage)

Term from Hotel Management industry explained for recruiters

F&B (Food and Beverage) is a key department in hotels, restaurants, and hospitality businesses that manages everything related to food service operations. This includes restaurants, room service, banquets, bars, and catering services. When you see F&B on a resume, it indicates experience in managing food service operations, from customer service to kitchen coordination. Similar terms include "Food Service Management" or "Restaurant Operations." Think of F&B as the entire process of how food and drinks get from the kitchen to the customer, including all the planning, preparation, and service in between.

Examples in Resumes

Managed F&B operations for a 200-room luxury hotel with 3 restaurants

Supervised Food and Beverage service team of 25 staff members

Increased F&B revenue by 30% through menu optimization and staff training

Coordinated Food & Beverage operations for large-scale events and conferences

Typical job title: "F&B Managers"

Also try searching for:

Food and Beverage Manager Restaurant Manager Dining Services Director F&B Director Food Service Manager Catering Manager Hospitality Manager Restaurant Operations Manager

Where to Find F&B Managers

Professional Associations

Job Boards

Professional Networks

Example Interview Questions

Senior Level Questions

Q: How would you handle a situation where food costs are rising but you need to maintain profit margins?

Expected Answer: A senior manager should discuss menu engineering, portion control, supplier negotiations, inventory management, and possibly introducing new menu items while maintaining quality. They should also mention staff training to minimize waste.

Q: Describe how you would develop and implement a new F&B concept in a hotel.

Expected Answer: Should explain market research, budget planning, menu development, staff training, marketing strategy, and how to ensure the concept aligns with the hotel's brand and target market.

Mid Level Questions

Q: How do you ensure food safety and hygiene standards are maintained in your operation?

Expected Answer: Should discuss HACCP principles, staff training programs, cleaning schedules, temperature monitoring, and regular audits. Should mention documentation and compliance with local health regulations.

Q: How do you handle customer complaints about food or service?

Expected Answer: Should explain the LAST approach (Listen, Apologize, Solve, Thank), mention documentation procedures, and discuss how to turn negative experiences into positive ones while maintaining service standards.

Junior Level Questions

Q: What are the basic components of food cost calculation?

Expected Answer: Should be able to explain basic food cost percentage calculation, including raw material costs, portion sizes, and menu pricing basics.

Q: What are the different types of service styles in F&B?

Expected Answer: Should be able to describe different service styles like buffet, à la carte, banquet, room service, and casual dining, along with basic service standards for each.