The food and beverage department Private for Mohamed Adel

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The food and beverage department Private for Mohamed Adel

  1. 1. T F he ood and B everage Department B : M y ohamed Adel Al Said
  2. 2. 1. ORGANIZAT IONAL ST RUCT URE
  3. 3. FOOD AND BEVERAGE SERVICE PERSONNEL 1) FOOD AND BEVERAGE MANAGER  ENSURING THE REQUIRED PROFIT MARGINS ARE ACHIEVED FOR EACH F&B SERVICE AREA IN EACH FINANCIAL PERIOD  COMPILING IN LIASON WITH THE KITCHEN, MENUS FOR THE VARIOUS FOOD SERVICE AREAS AND FOR SPECIAL OCCASIONS  PURCHASING OF ALL MATERIALS FOR THE DEPARTMENT  DETERMINING PORTION SIZE IN RELATION TO SELLING PRICE
  4. 4.  DEPARTMENTAL TRAINING AND PROMOTIONS  MAINTENANCE OF HIGHEST PROFESSIONAL STANDARDS  EMPLOYING AND DISMISSING STAFF  HOLDING REGULAR MEETINGS WITH SECTION HEADS
  5. 5. 2)RESTAURANT/BANQUET MANAGER  HAS OVER ALL RESPOSIBILITY FOR THE ORGANIZATION AND ADMINISTRATION OF THE PARTICULAR F&B AREAS  SETS THE STANDARDS FOR SERVICE AND TRAINS STAFF  MAKES DUTY ROSTERS, HOLIDAY LIST AND HOURS ON AND OFF DUTY
  6. 6. 3) RECEPTION HEAD WAITER  ACCEPTS ANY BOOKINGS AND FOR KEEPING THE BOOKING DIARY UP TO DATE  RESERVES THE TABLES AND ALLOCATE RESERVATIONS TO STATIONS  GREET GUEST UPON ARRIVAL
  7. 7. 4) HEAD WAITER  HAS OVER ALL CHARGE OF THE STAFF TEAM AND IS RESPONSIBLE FOR SEEING THAT ALL THE DUTIES FOR THE PREPARATION FOR SERVICE ARE EFFICIENTLY CARRIED OUT  AIDS THE RECEPTION HEAD WAITER DURING THE SERVICE AND WILL TAKE SOME ORDERS IF THE STATION WAITER IS BUSY  HELPS WITH THE COMPILATION OF DUTY ROSTERS AND HOLIDAY LISTS AND MAY RELIEVE THE RESTAURANT MANAGER OR RECEPTION WAITER ON THEIR DAYS OFF
  8. 8. 5) STATION HEAD WAITER  HAS THE OVER ALL RESPOSIBILITY OF A STATION OR A NUMBER OF TABLES ASSIGNED TO HIM  HAS GOOD LEADERSHIP SKILLS  HAS GOOD KNOWLEDGE OF FOOD AND BEVERAGE ITEMS  TAKES GUESTS ORDER AND EXECUTES SERVICE
  9. 9. 6) STATION WAITER IS IN CHARGE OF A CERTAIN STATION HAS GOOD MENU KNOWLEDGE FOR GUEST INQUIRIES TAKES ALL GUEST ORDERS IN HIS DESIGNATED STATION COMPLETES MIS-EN-PLACE
  10. 10. 7) ½ STATION WAITER  TAKES ORDER FROM THE STATION WAITER  ASSIST STATION WAITER IN TAKING GUEST ORDER  RELAYS EVERY ORDER IN THE ASSIGNED STATION TO THE KITCHEN  SERVING OF FOOD AND BEVERAGE
  11. 11. 8) JUNIOR WAITER SETS UP THE GUERIDON TROLLEY SETS THE TABLE OF THE GUEST AFTER ORDERING IN CHARGE OF LINENS FOR THE STATION ASSIST IN SERVICE TO GUEST
  12. 12. 9)FOOD RUNNER / BUSS BOY ASSIST THE WAITERS IN PICKING UP FOOD FROM THE KITCHEN TO SERVE THE GUEST CLEARS THE SOILED PLATES OF THE GUEST ENSURING CLEANLINESS OF THE SIDE STATION
  13. 13. 10)ROOM SERVICE WAITER  NOT VISIBLE INSIDE THE DINING AREA  IN CHARGE OF SENDING FOOD TO THE ROOMS  CHECKS EACH FLOOR FROM TIME TO TIME FOR CLEARING  PREPARES AND MAINTAINS ROOM SERVICE TROLLEY  IN SOME ESTABLISHMENTS HE IS ALSO IN CHARGE OF THE MINIBAR
  14. 14. 11)WINE BUTLER  MAINTAIN WINE INVENTORY  SERVES WINE TO GUEST  ASSIST GUEST IN WINE SELECTION  MAINTAIN WINE INVENTORY
  15. 15. 12)COCKTAIL BAR STAFF / BARTENDER  DIFFERENT FROM A WINE BUTLER  STATIONED INSIDE THE BAR  IN CHARGE OF PREPARING BEVERAGE ORDER OF GUEST  SHOULD HAVE THOROUGH KNOWLEDGE OF MAKING COCKTAILS AND NON ALCOHOLIC BEVERAGES
  16. 16. 13)BUFFETIER  FULLY IN CHARGE OF THE BUFFET LINE  PREPARES BUFFET SERVING GEAR  PREPARES NAME TAGS FOR FOOD  MAINTAINS THE CLEANLINESS OF THE BUFFET LINE  INFORMS KITCHEN FOR REPLENISHMENTS OF FOOD
  17. 17. 14)F&B CASHIER  RESPONSIBLE OF BILLING THE GUEST  TAKES PAYMENT EITHER CASH, CREDIT CARD, ROOM CHARGE ETC.  ENSURES THE CASH FLOAT AND SALES ARE ALWAYS BALANCE
  18. 18. 15)BANQUETING STAFF  CASUAL BASIS STAFF  SAME JOB DESCRIPTION AS NORMAL WAITERS  NOT SEEN IN RESTAURANT BUT INSIDE THE FUNCTION ROOM OR BANQUET DEPARTMENT

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