Many resorts are like cities unto themselves, with multiple restaurants, catered event spaces, and thousands of guests. That is why, if you’re looking for a career in the food services industry, resorts provide a wealth of opportunities for getting started. Since resorts can be so large, they also present a pathway to career advancement far beyond what most individual restaurants can offer.
If working next to a sunny Caribbean beach or in the shadows of the snow-capped Rocky Mountains sounds like a dream come true, studying a culinary management program can help get you there faster. The skills you learn throughout your studies will prove invaluable for landing a resort job and can even help you gain coveted promotions.
Continue reading to learn how culinary management training can prepare you for a career at a resort.
The Business Skills You’ll Learn Can Prepare You to Become a Food and Beverage Director
A culinary management program provides invaluable information on how food is prepared as well as business planning for food establishments. For example, you’ll learn about marketing, promotion, menu planning, and planning and developing a food establishment in culinary management courses. These skills are especially valuable if you want to become a food and beverage director at a resort.
The food and beverage director is a senior position responsible for overseeing all of the food services at a resort. Their responsibilities include ordering supplies, hiring staff, managing budget and payroll, addressing customer complaints, and overseeing standards for food preparation. The food and beverage director also uses the marketing and promotion skills they’ll learn in their culinary management program to coordinate restaurant marketing strategies alongside the resort’s sales and marketing department.
Become A Resort Executive Chef After Culinary Management Courses
The role of an executive chef working at a resort differs from that of an executive chef working in a restaurant. If you choose to work at a resort, you will report to the food and beverage director. That means some of the responsibilities you would have working as a chef in a restaurant, such as budgeting and payroll, will be handled by the food and beverage director instead. This will allow you to spend much more time in the kitchen and less time completing administrative tasks.
An executive chef working at a resort may not have full control over their menu, since menu planning at resorts is often the responsibility of the food and beverage director. However, as an executive chef, you can certainly present your ideas for new menu items or changes to existing menu items to the food and beverage director. In fact, during your culinary management courses, you’ll learn plenty of new techniques, such as advanced garnishing and seasoning, as well as unique presentation techniques, which could add some originality as well as new flavours to the dishes you make.
Use Your Management Skills as a Food and Beverage Coordinator
Large resorts often have a food and beverage coordinator who reports to the food and beverage director. Food and beverage coordinators are generally responsible for many administrative tasks related to running the food operations at a resort.
As a food and beverage coordinator, you’ll have a wide range of responsibilities, including inventory management, event planning, maintaining records of purchases, ordering supplies and ingredients, and much more! Your culinary theory courses will provide you with the knowledge and skills needed to take on these such tasks, positioning you for success in this role.