catering & food management

1. HOTEL FOOD & BEVERAGE
OPERATIONS

2. HOW DOES F & B FIT INTO THE
HOTEL PICTURE?
 Executive Committee…
 General Manager
 Director of Rooms Division
 Director of Accounting
 Director of Engineering
 Director of Marketing and Sales
 Director of Human Resources
 Director of Food and Beverage

3. HOTEL FOOD & BEVERAGE ORGANIZATIONAL STRUCTURE

4. HOTEL F & B SERVICE –
ORGANIZATIONAL STRUCTURE
SMALL HOTEL:
 F & B Manager
 Head Cook
 Restaurant Manager
 Head Bartender
LARGE HOTEL:
 Director of F & B
 Executive Chef
 Catering Manager
 Banquet Manager
 Restaurant Manager
 Room Service
Manager
 Beverage Manager

5. ASSISTANT F & B DIRECTOR
 Restaurant Manager
 Food Outlet
Manager
 Dining Room
Captains
 Beverage Manager
 Bar Managers
 Room Service
Manager
 Executive Steward

6. BANQUET DIRECTOR
 Banquet Manager
 Banquet Supervisor
 Banquet Captains
 Servers

7. EXECUTIVE CHEF
 Sous Chef
 Banquet Chef
 Pastry Chef
 And the complete compliment of other
employees

8. HOTEL F & B OPERATIONS
 A – La – Carte Dining Room(s)
 Banquets
 Room Service
 Bars & Lounges
 Employee Feeding
 Vending Services
 Off-Site Catering
 Club & Show Operations
Other Dining
Services

9. HOTEL F & B SERICES – WHO
ARE THE GUESTS?
WHO IS YOUR MARKET?
 Guests of the hotel
 Guests from a convention facility
 Guests from other hotels
 Guests from within the community