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These positions exist in full service and luxury hotels, such as Marriott, Hilton, Ritz Carlton, W, etc.
The difference is the level of responsibility and departments in which the person is responsible. The Manager reports to the Director. The Manager is usually in charge of only one outlet, or one shift, therefore 2 or more Food and Beverage Managers are required to oversee several outlets.
There is only one Director, and everyone in the F&B department ultimately reports to this person, the Director, including the Chef (s) and all kitchen staff.
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