Which of the following is a key responsibility of a food and beverage manager?

The role of a food and beverage manager is pivotal in the hospitality industry, primarily focusing on overseeing all aspects of food and beverage service. Menu design is a key responsibility, as it involves not only creating a diverse and appealing selection of dishes and drinks but also considering factors such as cost control, seasonal availability, and customer preferences. A well-designed menu can enhance the customer dining experience, drive sales, and contribute to the overall success of the establishment.

In contrast, setting up room reservations is typically a function associated with front desk operations or the reservations department, which focuses more on room bookings than food and beverage services. Managing front desk services falls under the responsibilities of front office managers or guest services, which ensures that guests have a pleasant check-in and check-out experience. Conducting room service activities, while related to food and beverage operations, is generally handled by service staff rather than the food and beverage manager, whose focus is more on strategic planning and overall management of food and beverage offerings.