Food and beverage service staff: An introduction
1. F & B MANAGER: He is responsible for implementation of agreed policies for
contributing to the setting of catering policies. The F & B Manager ( also:
Commercial Director) of a hotel (rarely a pure catering business) is responsible for
organizing, planning, logistics and execution around the "Food and Beverage"
2. ASSISTANT F&B MANAGER: In absence of F&B Manager, the Asst. F&B
Manager acts as the departmental head. In general, he helps the F&B Manager in
running the department smoothly and acts as his deputy.
3. Restaurant Manager (Directeur de restaurant): He has overall responsibility for the
organization and administration of the food and beverage service areas. Restaurant
management is the profession of managing a restaurant. Associate, bachelor, and
graduate degree programs are offered in restaurant management by community
colleges, junior colleges, and some universities in the United States.
4. RECEPTION HEAD WAITER(MAITRE D' HOTEL DE RECEPTION): He is
responsible for accepting any bookings and maintaining the booking diary up to date.
He will reserve tables and allot their reservation to particular stations.
5. HEAD WAITER/ SENIOR CAPTAIN(MAITRE D' HOTEL): He has over all
charge of the staff team in the dining room and is responsible for seeing that all the
duties necessary for the preparation for service are well and efficiently carried out,
and nothing forgotten.
6. STATION WAITER/ SENIOR STEWARD(CHEF DE RANG): He must be able
to carry out the same as a station headwaiter and relieve him on hisday off.
7. JUNIOR STATION WAITER / STEWARD(DEMI CHEF DE RANG): This is a
post, which is usually found in Europe and in the American hotels. As theterm implies
he is next in seniority to chef de rang and aids him in his work.
8. ASSISTANT STATION WAITER/ ASSISTANT STEWARD(COMMIS DE
RANG): He is responsible for giving the KOT’s to the kitchen, bring dishes to the
sideboard, removing plates from the guests table and returning used plates to the
washing up area. During the mise-en-place he would carry out some cleaning and
9. APPRENTICE(DEBARRASEUR OR PICCOLO):He is the learner, having just
joined the food and beverage service staff and possibly wishing to take up waiting as
10. CARVER(TRANCHEUR): He is responsible for the carving trolley and the curving
of joints at the table asrequired.
11. FLOOR WAITER (CHEF D' ETAGE): He is responsible for the service of meals
in the apartments.
12. TROLLEY ASSISTANT WAITER(COMMIS DE WAGON):He is a commis,
junior assistant assigned to a trolley usually of hors d oeuvre, pastries, assorted
cheese, salads etc.
13. SOMMELIER: A sommelier or wine steward, is a trained and knowledgeable wine
professional, normally working in fine restaurants, who specializes in all aspects of
wine service as well as wine and food pairing. The most important work of a
sommelier is in the areas of wine procurement, wine storage, wine cellar rotation, and
expert service to wine consumers.
14. WINE WAITER OR WINE BUTLER(CHEF DE VIN):He is responsible for the
service of all alcoholic drinks during the service of meals.
15. BEER SOMMELIER: A beer sommelier, (sometimes known as a 'cicerone',which is
a private trademarked organization rather than a general term) is a professional who
works in the alcoholic beverage industry specializing in the service and knowledge of
beer. This knowledge includes an understanding of styles, brewing, ingredients,
history of beer and brewing, glassware, beer service, draught systems and food
16. BARISTA: A barista is male or female "bartender", who typically works behind a
counter, serving both hot drinks (such as espresso), and cold alcoholic and non-
alcoholic beverages, not a coffee-maker specifically.
17. BIKINI BARISTA: A bikini barista is a person who prepares and serves coffee
drinks while dressed in scanty attire such as a bikini or lingerie. This marketing trend
(sometimes referred to as sexpressoor bareista)
18. RESTAURANT CASHIER (CASSIER DE RESTAURANT): Sometimes it is the
responsibility of the restaurant staff i.e. the waiters to make the bill in small
establishment, but in sophisticated restaurants, the restaurant cashier does it.