DUTY AND RESPPONSIBILITIES OF F 7B SERVICE STAFF

1. Duties & Responsibilities of Assistant Food & Beverage
Manager
• This position exists in large organisation. The assistant F&B
manager assists the F&B manager in running the department
by being more involved in the actual day to day operations.
He is responsible for:
• Assisting section heads during busy periods
• Taking charge of an outlet when an outlet manager is on leave
• Setting duty schedules for all the outlet managers and
monitoring their performance in compliance with the F&B
Manager
• Running the department independently in the absence of F&B
manager.
IHM-H 100RUB

2. Duties & Responsibilities of Banquet Manager
• The Banquet manager too is responsible for the functioning of his
outlet, as the Banquet outlet is a major revenue earner in the F&B
department, the work load is more intense and heavier. The
Banquet manager is in charge of all areas of banquet and
conference operations from the time bookings are done till the
guest settles the bill.
• The banquet manager projects the budget of the banquets and
works in close co-ordination with the chef in setting the menus.
He is responsible for the inventory of all the Banquet equipment
and maintaining a balance between revenue and expenditure.
• Supervises Senior Captains, waiters, busboys and wine waiters.
• He meets the host at the beginning of the event and at the end of
the event to check what he wants and to take the feedback from the
guest. IHM-H 100RUB

3. Duties & Responsibilities of Outlet Manager ( All Day
Dining/ Bar/ In Room Dining/ Speciality Restaurant,
etc):
• The restaurant manager is either the coffee shop manager, bar manager, or the
speciality restaurant manager. The restaurant manager reports directly to the
F&B manager and has overall responsibility of the organisation and
administration of a particular outlet or a section of the F&B service department.
The restaurant manager’s job includes:
• Setting and monitoring the standards of service in the outlets
• Administrative duties checking duty charts, granting leave, monitoring staff
positions, recommending staff promotions and handling issues relating to
discipline.
• Training the staff by conducting a daily briefing in the outlet along with senior
capt.
• Playing a vital role in public relations, meeting guests in the out lets and
attending to guests complaints, if any.
• Formulating the sales and expenditure budget for the outlet
• Planning food festivals to increase the revenue of the outlet along with the chef
and the F&B manager.
• Handling major complaints & replying on the guest feedback via mail.
IHM-H 100RUB

4. IHM-H 100RUB
F&B
MANAGER
Restaurant
Mgr.
Senior
Captain
Captain
Steward
Asst.
Steward
Trainee
Apprentice
Bar Mgr.
Team
Leader
Bartender
Bar
steward
Trainee
KST Mgr. IRD Mgr.
Senior
Captain
Captain
Steward
Asst,
steward
Trainee
Order
Taker
BANQUET
Mgr.
ASST. F&B
Mgr..

5. IHM-H 100RUB
Banquet Mgr.
Bqt. Senior Captain
Banquet Captain
Steward
Asst. Steward
Apprentice/Trainee
Casuals
Asst. Banquet Mgr.