Food and Beverage Personnel


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Food and Beverage Personnel

  1. 1. Food and Beverage Organizational Chart
  2. 2. Food & beverage personnel A person working in the food service industry must recognize the roles and duties of others in the same area because it helps to achieve the goals and aims of the establishment.
  3. 3. Job titles, their duties & responsibilities
  4. 4. 1. Restaurant Manager (Directeur du Restaurant) He has an overall responsibility for the food and beverage service areas. This includes the lounge, floors, grill rooms and the restaurants.
  5. 5. 2. Head Waiter (Maitre D’ Hotel) He has an overall charge of the staff team in the dining room.
  6. 6. 3. Station Head Waiter (Maitre D’ Hotel de Carre) He has the responsibility of the team of staff serving a set number of tables from one sideboard. This set of tables under his control is called a station.
  7. 7. 4. Station Waiter (Chef de Rang) He must be able to carry out the same work as the station head waiter.
  8. 8. 5. Assistant Station Waiter (Demi-Chef de Rang) This post is usually only found in the Continent. This person assists staff in the particular station when necessary.
  9. 9. 6. Assistant Waiter (Commis de Rang) This person acts by instruction from the Chef de Rang. This post is also known as Commis de Suite.
  10. 10. 7. Apprentice (Débarrasseur) He is also known as the ‘learner’.
  11. 11. 8. Carver (Trancheur) He is responsible for the carving trolley and the carving of joints at the table required. This post is usually associated with guéridon service. He will plate up each portion with the appropriate accompaniment.
  12. 12. 9. Wine Waiter (Sommelier) This person is responsible for the service of all alcoholic beverages during the service of meals.
  13. 13. 10. Lounge Staff (Chef de Salle) This staff deals with lounge service as a specific duty in a first-class establishment only.
  14. 14. 11. Floor Waiter (Chef d’étage) Often a floor service staff is responsible for a complete floor in an establishment such as a hotel depending on the size of establishment, number of rooms and suites.
  15. 15. 12. Buffet Chef (Chef de Buffet) He is in charge of the buffet in the room, its presentation and its service.
  16. 16. 13. Cashiers This person is responsible for all the earnings of the food and beverage operations. It includes the making up of bills from food and drink checks.
  17. 17. 14. Bus Boy (Commis/runner) He assists the waiters in the operation of the station.
  18. 18. 15. Function Catering/Banqueting Staff Number of staff depends on the size of the establishment. Most of the banqueting staff are engaged on a casual basis (temporary) except for the banqueting manager and a few other assistants as well as waiters who are the permanent staff.