Food and beverage supervisors are generally responsible for all of the business operations of a dining establishment. Duties typically include interviewing, hiring, training, scheduling and managing employees, as well as overseeing inventory, including food and beverages, supplies and other restaurant equipment. Managers are also responsible for resolving customer complaints regarding food quality and service and making sure the business complies with health and food safety regulations. In addition, most managers perform administrative tasks such as managing payroll and writing budgets.

Education Requirements: There are no mandatory educational requirements to become a food and beverage supervisor. While on-the-job training remains the most important path to a successful career in food management, a two- or four-year degree in restaurant, hospitality or institutional food services management can give a prospective manager the edge, especially when applying for work in a fine-dining restaurant or other upscale establishment.

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