Running F&B Operations

Heading the F&B department of a hotel successfully is both exciting as well as challenging. It becomes evident that running an F&B operation is not a smooth sailing business at all.

It takes great organisation skills, and consistent hard work; often involving 24x7 engagement to successfully run a F&B business. One has to have the skills of putting every resource in the right place to one's advantage so that the F&B business can bring in more customers and, hence, result in greater profits.

Managing Matters

As expected, in the realm of F&B, work pressure is indeed high. One needs to balance it well. For time and task it is the guest first. There is no room for the attitude of keeping aside pending jobs, no room for detached approach and no saying 'No' to the guests' needs. However, for stress relief one should allocate at least half an hour for workouts daily.

It is not always a cakewalk to establish a profit making F&B unit. One of the many challenges faced at various levels is the dichotomy when a certain unit is witnessing a constant traffic of patrons but is unable to reap the expected profits. The burgeoning numbers are not always the sign of a successful F&B outlet, there are different attributes and subtleties that need to be orchestrated to create an F&B unit that is both popular as well as beneficial.

In operations, dealing with a seemingly difficult & unforeseen situation at work is a daily affair for a professional and it is no different at any happening place. One has to be always on the toes as something interesting or the other keeps on happening.

However, challenges are part of the enjoyment for a die-hard professional player. All this actually gives thrill to few and making their work even more interesting. They in fact take challenges as a part of the job and each time they come across a seemingly difficult task and accomplish it, they get sense of satisfaction that is comparable to none.