2. HOW DOES F & B FIT INTO THE
HOTEL PICTURE?
๏ฎ Executive Committeeโฆ
๏ฎ General Manager
๏ฎ Director of Rooms Division
๏ฎ Director of Accounting
๏ฎ Director of Engineering
๏ฎ Director of Marketing and Sales
๏ฎ Director of Human Resources
๏ฎ Director of Food and Beverage
4. HOTEL F & B SERVICE โ
ORGANIZATIONAL STRUCTURE
SMALL HOTEL:
๏ฎ F & B Manager
๏ฎ Head Cook
๏ฎ Restaurant Manager
๏ฎ Head Bartender
LARGE HOTEL:
๏ฎ Director of F & B
๏ฎ Executive Chef
๏ฎ Catering Manager
๏ฎ Banquet Manager
๏ฎ Restaurant Manager
๏ฎ Room Service
Manager
๏ฎ Beverage Manager
5. ASSISTANT F & B DIRECTOR
๏ฎ Restaurant Manager
๏ฎ Food Outlet
Manager
๏ฎ Dining Room
Captains
๏ฎ Beverage Manager
๏ฎ Bar Managers
๏ฎ Room Service
Manager
๏ฎ Executive Steward
7. EXECUTIVE CHEF
๏ฎ Sous Chef
๏ฎ Banquet Chef
๏ฎ Pastry Chef
๏ฎ And the complete compliment of other
employees
8. HOTEL F & B OPERATIONS
๏ฎ A โ La โ Carte Dining Room(s)
๏ฎ Banquets
๏ฎ Room Service
๏ฎ Bars & Lounges
๏ฎ Employee Feeding
๏ฎ Vending Services
๏ฎ Off-Site Catering
๏ฎ Club & Show Operations
Other Dining
Services
9. HOTEL F & B SERICES โ WHO
ARE THE GUESTS?
WHO IS YOUR MARKET?
๏ฎ Guests of the hotel
๏ฎ Guests from a convention facility
๏ฎ Guests from other hotels
๏ฎ Guests from within the community