Though the two roles require similar backgrounds, the F&B Director extends their reach outside the kitchen as well.
Among the senior staff in a club kitchen, the Food and Beverage Director—typically referred to as the F&B Director—works in tandem with the Executive Chef to manage the front of house operations and serve as the liaison between both sides of the house. In some clubs, the Executive Chef reports to the F&B Director. In others, the chef also serves as the F&B Director. And in others, the two both report directly to the General Manager.
But, how do an Executive Chef and F&B Director differ?
Executive Chef Duties
The Executive Chef leads the kitchen and the culinary direction of the club, ensuring that the meals are properly prepared, plated, and ready to head to the member’s table. The chef typically has a hand in hiring and training staff as well as menu development in collaboration with service standards and training.
F&B Director Duties
On the other hand, the F&B Director manages the club’s front of house operation with a wider lens, considering the bigger picture of its business goals. The role may entail:
- Setting and reinforcing service standards
- Managing the service team and the front of house budget
- Managing beverage programs
- Overseeing sanitation and safety standards
- Coordinating special events
- Managing marketing efforts for the new menu items or drinks
- Making sure front of house and back of house teams are aligned