How does the ultimate operational achievement in Food and Beverage (F&B), the F&B Director, differ from the Executive Chef?
Answer
The F&B Director must balance culinary appreciation with front-of-house profitability and managing guest experience across multiple touchpoints.
While an Executive Chef focuses primarily on kitchen quality, the F&B Director takes a broader view, integrating kitchen management with the profitability of dining outlets, inventory cost control, and the overall external guest experience.
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