Role of HR Managers in Food Purchase for Hospitality Staff: Is It Appropriate?

Responsibility for food and beverages in a hospitality industry, such as a hotel, generally falls under the purview of the Food and Beverage Manager (FB Manager), not the Human Resources Manager (HR Manager). However, this can vary based on the size of the establishment, its star rating, and other strategic considerations. This article explores whether it is appropriate for an HR Manager to handle the responsibility of staff food market purchase in a hospitality setting.

The Usual Division of Responsibilities

In the hospitality industry, the FB Manager typically oversees all food and beverage-related activities, both for customers and employees. This includes ensuring that the quality of food and beverage offerings meets the expected standards, managing supplier relationships, and controlling operational costs. The HR Manager, on the other hand, focuses on areas such as recruitment, training, employee relations, and benefits.

Special Cases and Exceptions

Staff Food and Allergies

One exception to this rule might be if the HR Manager has specific, critical information, such as dietary restrictions or allergies of staff. In such cases, the HR Manager might play a more hands-on role in ensuring that staff are provided with safe and suitable food options.

For instance, a hotel's HR Manager may be aware that a particular staff member has a severe peanut allergy and needs specific vegetarian options in their meals. In this situation, the HR Manager might facilitate communication with the FB Manager to ensure these needs are met.

Supervisor Experience

Our supervisor got us food one time two platters one covered in mayonnaise. The flies enjoyed both offerings. The humans not so much.

— Example of substandard food purchase experience

Another scenario involves occasional interventions by supervisors. A supervisor, perhaps on loan from the HR department, might occasionally step in to ensure that staff are provided with safe and acceptable food. This could be due to a past negative experience, such as the one mentioned, where poor food quality led to contamination issues. In these cases, temporary assistance from HR ensures that staff welfare is maintained.

Strategic Considerations

The appropriateness of the HR Manager handling food purchase might also depend on the hotel's size and star rating. Large, luxury hotels may have a dedicated HR team that requires more resources for employee welfare, including managing food provision. Conversely, smaller or budget hotels might find it more convenient to delegate this task to the HR Manager.

Depend on Star Rating and Size

HOTELS with higher star ratings often have more complex and stringent food and beverage policies. In such establishments, the FB Manager plays a critical role in ensuring compliance with health and safety regulations, as well as customer satisfaction. The HR Manager might assist in this process by providing input on staff welfare and dietary needs.

Conclusion

While the primary responsibility for food and beverage management typically lies with the FB Manager, there can be instances where the HR Manager must step in, especially to address specific needs or when there are recurring issues with food quality. It is essential to maintain clear lines of communication between HR and FB departments to ensure that staff welfare is paramount.

Key Points Summarized

The FB Manager is generally responsible for food and beverages. The HR Manager focuses on staff matters but may assist with specific needs. Temporary or emergency assistance from HR can be crucial in ensuring staff welfare. The appropriateness depends on the hotel's size, star rating, and specific needs.

Related Keywords

HR Manager Hospitality Industry Food Purchase Staff Welfare Financial Management

Incorporated References

Example drawn from a real experience to highlight the importance of addressing substandard food quality in hospitality settings.