Food and Beverage (F&B) departments in hospitality and food service establishments are typically divided into various sections, each with its own duties and responsibilities. Here's a general breakdown of the basic functions and personnel involved in a typical F&B department, although the specific roles and sections may vary depending on the size and type of establishment:
1. Kitchen Section:
a. Executive Chef: Responsible for overall kitchen operations, menu planning, and food quality.
b. Sous Chef: Assists the executive chef and manages the kitchen in their absence.
c. Line Cooks: Prepare specific dishes and work on the cooking line.
d. Prep Cooks: Responsible for prepping ingredients.
e. Pastry Chef: Specializes in desserts and pastries.
f. Dishwashers: Clean and maintain kitchen utensils and equipment.
2. Dining Room/Restaurant Section:
a. Restaurant Manager: Oversees the entire dining area, ensures smooth service, and manages staff.
b. Maitre d' or Host/Hostess: Greets and seats guests, manages reservations.
c. Waitstaff/Waiters/Waitresses: Take orders, serve food, and provide customer service.
d. Bussers/Busboys: Clear tables and reset them for the next guests.
e. Bartenders: Prepare and serve drinks at the bar.
f. Baristas: Prepare and serve coffee and related beverages.
g. Sommelier: Assists with wine selection and service.
3. Room Service Section:
a. Room Service Manager: Manages the room service operations.
b. Room Service Servers: Deliver food and beverages to guest rooms.
c. Order Takers: Receive and process room service orders.
4. Banquets and Events Section:
a. Banquet Manager: Organizes and manages banquet and event services.
b. Event Coordinators: Assist in planning and executing events.
c. Banquet Servers: Serve food and drinks at banquets and events.
d. Setup and Cleanup Crew: Set up and break down banquet spaces.
5. Beverage Section:
a. Bar Manager: Oversees bar operations, manages inventory, and staff.
b. Bartenders: Prepare and serve drinks.
c. Barbacks: Assist bartenders by restocking supplies.
d. Cocktail Waitstaff: Serve drinks to guests in the bar area.
e. Wine Stewards or Sommeliers: Manage wine selection and service.
6. Catering Section (if applicable):
a. Catering Sales Manager: Responsible for booking and planning catering events.
b. Catering Chefs: Prepare food for off-site catering.
c. Catering Servers: Serve food and drinks at off-site events.
7. Purchasing and Inventory Section:
a. Purchasing Manager: Procures food and beverage items.
b. Storekeepers/Store Clerks: Manage inventory and stock levels.
c. Receiving Clerks: Check and receive deliveries.
8. Quality Control and Hygiene Section:
a. Quality Control Manager: Ensures food quality and safety standards are met.
b. Hygiene and Sanitation Staff: Maintain cleanliness and hygiene in the kitchen and dining areas.
These are general sections and roles within an F&B department, and the specific job titles and responsibilities can vary widely dependin
3. BASIC
FUNCTIONS
โ House-keeping is one of the largest departments of the hotel
which is responsible for creating cleanliness, maintenance and
safe environment.
โ By providing the maximum comforts to the guest, it maintains
the standard of the hotel which contributes the hotel in achieving
maximum profit by selling the rooms.
โIt is also regarded as the Eye and Ear of the management from
where the main revenue income is generated.
4. DUTY &
RESPONSIBILITIES
โThe housekeeping department is responsible for ensuring that a
facility is clean and orderly, which is essential in the hospitality
industry.
The following are the duties and responsibilities of the housekeeping
department:
Cleaning: Housekeepers are responsible for cleaning and
organizing houses, buildings, or establishments. They often clean
inside and outside areas, including public spaces like lobbies,
restaurants, and meeting rooms, as well as back-of-house areas like
offices and employee changing rooms.
5. DUTY &
RESPONSIBILITIES
Maintenance: Housekeepers are responsible for notifying superiors of
any damages, deficits, and disturbances, as well as dealing with
reasonable complaints/requests with professionalism and patience. They
are also responsible for protecting equipment and making sure there are
no inadequacies
Coordination: Housekeepers coordinate with the front office for
information on departure rooms and handing of clean rooms.
They obtain and share room information with the front office, and receive
and relay complaints regarding housekeeping or maintenance
โข
6. DUTY &
RESPONSIBILITIES
Supervision: Housekeepers delegate work to supervisors and
attendants and issue keys and maintain the key register.
They are also responsible for ensuring that all rooms are cared for and
inspected according to standards
Stocking: Housekeepers check stocking levels of all consumables and
replace them when appropriate
Guest Interaction: Housekeepers should have friendly guest
interactions.
7. SECTIONS
โThe housekeeping department can be divided into different sections
based on the specific duties and responsibilities of each role. While the
exact structure may vary depending on the establishment, the following
are some common sections of the housekeeping department:
Housekeeping Manager: The housekeeping manager is responsible for
organizing the operations of the housekeeping department. They
oversee the work of the housekeeping staff, ensure that all rooms are
cleaned and inspected according to standards, and coordinate with other
departments such as the front office.
8. SECTIONS
Room Attendants: Room attendants, also known as housekeepers or
cleaners, are responsible for cleaning and maintaining guest rooms.
They perform a variety of cleaning activities such as sweeping,
mopping, dusting, and polishing. They also change bed linens,
replenish supplies, and report any damages or deficits to their
superiors.
Supervisors: Housekeeping supervisors are responsible for
delegating work to room attendants and ensuring that all rooms are
cleaned and inspected according to standard. They also issue keys
and maintain the key register.
9. SECTIONS
Laundry Attendants: Laundry attendants are responsible for washing,
drying, and folding linens and other items such as towels and
bathrobes. They also ensure that all items are properly stored and
stocked.
Public Area Attendants: Public area attendants are responsible for
cleaning and maintaining public spaces such as lobbies, restaurants,
and meeting rooms. They also ensure that all areas are properly
stocked and organized.
10. SUB-SECTIONS
โThe housekeeping department can be further divided into sub-
sections based on the specific tasks and responsibilities of each role.
The following are some common sub-sections of the housekeeping
department:
Executive Housekeeperโs Office: This is the administrative hub of the
housekeeping department. The executive housekeeper is responsible
for overseeing the operations of the department and ensuring that all
rooms and public areas are cleaned and maintained according to
standards.
11. SUB-SECTIONS
Housekeeping Control Desk: This is the central hub of the
housekeeping department. It is open 24 hours a day and is responsible
for registering the housekeeping staff at the beginning and end of their
shifts. It also serves as a storage area for cleaning supplies and
equipment.
Room Attendants: Room attendants, also known as housekeepers or
cleaners, are responsible for cleaning and maintaining guest rooms.
They perform a variety of cleaning activities such as sweeping,
mopping, dusting, and polishing. They also change bed linens,
replenish supplies, and report any damages or deficits to their
superiors.
12. SUB-SECTIONS
Laundry Attendants: Laundry attendants are responsible for washing, drying, and
folding linens and other items such as towels and bathrobes. They also ensure that
all items are properly stored and stocked.
Public Area Attendants: Public area attendants are responsible for cleaning and
maintaining public spaces such as lobbies, restaurants, and meeting rooms. They
also ensure that all areas are properly stocked and organized.
Supervisors: Housekeeping supervisors are responsible for delegating work to
room attendants and ensuring that all rooms are cleaned and inspected according
to standards. They also issue keys and maintain the key register.
