Bill Nassikas is a highly experienced hospitality professional. During his career, he spent many years as a Food and Beverage Director for several popular resorts. As the food and beverage director, he was responsible for overseeing the entire food and beverage service aspect of the resorts.
In order to become a food and beverage director, you have to have a Bachelor’s degree in food management or hospitality management. Through the course of the program, you will learn about hiring, menu planning, training, event management, purchasing and inventory control, marketing, and other related skills. Once you receive your degree you will need to gain experience in the field. The experience will help you to gain insight into the field and gain confidence working in a kitchen or restaurant environment.
Food and beverage directors are ultimately tasked with all the purchasing decisions, human resource decisions, as well as which products to carry and the design of the menu. They are responsible for implementing training and overseeing all aspects of guest services. Successful food and beverage directors are creative individuals who take initiative and establish standards for the entire food and beverage operations of a company.
Bill Nassikas is the President and Chief Operating Officer of Westroc Hospitality, a company he founded in 1999. Before starting the company, he served as a Food and Beverage Director for Deer Valley ski resort in Park City, Utah.
Bill Nassikas has more than forty years of hospitality industry experience. Early in his career, he spent time as a Food & Beverage director at a resort, in which he was responsible for creating the entire food and beverage program as well as managing the restaurant. Managing a restaurant requires a balance of business savvy, creativity, and customer service skills. Here are some tips to consider for successfully managing a restaurant.
- Write down what lies ahead for the next day. This includes everything from scheduling to inventory. By writing this down ahead of time, you won’t be caught short during your busy times. Always have a backup plan in place and keep your team busy when things are slow.
- Communicate with both your customers and your staff. Hold regular staff meetings to communicate your goals and make sure to give credit when credit is due.
- Delegate tasks to capable employees. You can’t do everything, so let your employees take on some of the responsibilities.
- Always watch your bottom line. Make sure you are constantly managing your inventory, tracking your sales, and reducing shrinkage so that you know where you need to be at the end of the night, week, month, and year.
- Treat your employees with respect and keep a positive environment. When your employees are happy, they will work harder for you.
Being a successful restaurant manager, like Bill Nassikas takes a patient and pleasant demeanor, a positive team attitude, and excellent customer service skills.
Bill Nassikas spent decades in the hospitality industry working as food and beverage director, acting human resourced director and cook.
When it comes to preparation of good food, most people immediately start thinking about ingredients or equipment. Professional chefs know that it’s possible to create great meals with even the most basic tools and ingredients, and fresh stock is the foundation for a huge variety of great meals. Many of the best cooking schools in the world teach the preparation of the stock during one of the first lessons. The finest restaurants in the world continuously create their own fresh stock and use it as a base for their meals.
Great stock is the item that separates beginners and amateurs from true professionals because even if you buy the best, most expensive stock and try to enhance it with spices, it will never have a flavor as clear and light as a freshly prepared stock would.
At the same time, even professional chefs don’t make fresh stock often enough to always have it available. This is simply too time-consuming and not practical. There are two factors that make the lives of great chefs easier in this respect. The first one is that stock freezes extremely well. The second one is that an excellent chef can build stock into his or her cooking schedule using leftovers and trimmings from previous dishes.
Even if you don’t consider yourself to be a professional like Bill Nassikas and can’t make the preparation of fresh stock a part of your cooking routine, it is still important to occasionally make fresh stock, be it for a soup, sauce, or a cooking base.