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THE FOOD AND
BEVERAGE SERVICE
DEPARTMENT
I.) ORGANIZATIONAL
STRUCTURE
FOOD AND BEVERAGE SERVICE
PERSONNEL
1.) FOOD AND BEVERAGE MANAGER
 ENSURING

THE REQUIRED PROFIT MARGINS ARE
ACHIEVED FOR...
 DEPARTMENTAL TRAINING AND PROMOTIONS
 MAINTENANCE

OF HIGHEST PROFESSIONAL

STANDARDS
 EMPLOYING AND DISMISSING STAFF
...
2.)RESTAURANT/BANQUET MANAGER
 HAS

OVER ALL RESPOSIBILITY FOR THE
ORGANIZATION AND ADMINISTRATION
OF THE PARTICULAR F&B ...
3.) RECEPTION HEAD WAITER
 ACCEPTS

ANY BOOKINGS AND FOR
KEEPING THE BOOKING DIARY UP TO
DATE
 RESERVES THE TABLES AND A...
4.) HEAD WAITER
 HAS

OVER ALL CHARGE OF THE STAFF TEAM AND
IS RESPONSIBLE FOR SEEING THAT ALL THE
DUTIES FOR THE PREPARA...
5.) STATION HEAD WAITER
 HAS

THE OVER ALL RESPOSIBILITY OF A
STATION OR A NUMBER OF TABLES
ASSIGNED TO HIM
 HAS GOOD LE...
6.) STATION WAITER
IS

IN CHARGE OF A CERTAIN
STATION
HAS GOOD MENU KNOWLEDGE FOR
GUEST INQUIRIES
TAKES ALL GUEST ORDER...
7.) ½ STATION WAITER
 TAKES

ORDER FROM THE STATION
WAITER
 ASSIST STATION WAITER IN TAKING
GUEST ORDER
 RELAYS EVERY O...
8.) JUNIOR WAITER
SETS

UP THE GUERIDON TROLLEY
SETS THE TABLE OF THE GUEST
AFTER ORDERING
IN CHARGE OF LINENS FOR THE
...
9.)FOOD RUNNER / BUSS BOY
ASSIST

THE WAITERS IN PICKING UP
FOOD FROM THE KITCHEN TO SERVE
THE GUEST
CLEARS THE SOILED P...
10.)ROOM SERVICE WAITER
 NOT

VISIBLE INSIDE THE DINING AREA
 IN CHARGE OF SENDING FOOD TO THE
ROOMS
 CHECKS EACH FLOOR...
11.)WINE BUTLER
 MAINTAIN

WINE INVENTORY
 SERVES WINE TO GUEST
 ASSIST GUEST IN WINE SELECTION
 MAINTAIN WINE INVENTO...
12.)COCKTAIL BAR STAFF / BARTENDER
 DIFFERENT

FROM A WINE BUTLER
 STATIONED INSIDE THE BAR
 IN CHARGE OF PREPARING BEV...
13.)BUFFETIER
 FULLY

IN CHARGE OF THE BUFFET LINE
 PREPARES BUFFET SERVING GEAR
 PREPARES NAME TAGS FOR FOOD
 MAINTAI...
13.)F&B CASHIER
 RESPONSIBLE

OF BILLING THE GUEST
 TAKES PAYMENT EITHER CASH, CREDIT
CARD, ROOM CHARGE ETC.
 ENSURES T...
14.)BANQUETING STAFF
 CASUAL

BASIS STAFF
 SAME JOB DESCRIPTION AS NORMAL
WAITERS
 NOT SEEN IN RESTAURANT BUT INSIDE
TH...
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The food and beverage service department

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Food and Beverages

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The food and beverage service department

  1. 1. THE FOOD AND BEVERAGE SERVICE DEPARTMENT
  2. 2. I.) ORGANIZATIONAL STRUCTURE
  3. 3. FOOD AND BEVERAGE SERVICE PERSONNEL 1.) FOOD AND BEVERAGE MANAGER  ENSURING THE REQUIRED PROFIT MARGINS ARE ACHIEVED FOR EACH F&B SERVICE AREA IN EACH FINANCIAL PERIOD  COMPILING IN LIASON WITH THE KITCHEN, MENUS FOR THE VARIOUS FOOD SERVICE AREAS AND FOR SPECIAL OCCASIONS  PURCHASING OF ALL MATERIALS FOR THE DEPARTMENT  DETERMINING PORTION SIZE IN RELATION TO SELLING PRICE
  4. 4.  DEPARTMENTAL TRAINING AND PROMOTIONS  MAINTENANCE OF HIGHEST PROFESSIONAL STANDARDS  EMPLOYING AND DISMISSING STAFF  HOLDING REGULAR MEETINGS WITH SECTION HEADS
  5. 5. 2.)RESTAURANT/BANQUET MANAGER  HAS OVER ALL RESPOSIBILITY FOR THE ORGANIZATION AND ADMINISTRATION OF THE PARTICULAR F&B AREAS  SETS THE STANDARDS FOR SERVICE AND TRAINS STAFF  MAKES DUTY ROSTERS, HOLIDAY LIST AND HOURS ON AND OFF DUTY
  6. 6. 3.) RECEPTION HEAD WAITER  ACCEPTS ANY BOOKINGS AND FOR KEEPING THE BOOKING DIARY UP TO DATE  RESERVES THE TABLES AND ALLOCATE RESERVATIONS TO STATIONS  GREET GUEST UPON ARRIVAL
  7. 7. 4.) HEAD WAITER  HAS OVER ALL CHARGE OF THE STAFF TEAM AND IS RESPONSIBLE FOR SEEING THAT ALL THE DUTIES FOR THE PREPARATION FOR SERVICE ARE EFFICIENTLY CARRIED OUT  AIDS THE RECEPTION HEAD WAITER DURING THE SERVICE AND WILL TAKE SOME ORDERS IF THE STATION WAITER IS BUSY  HELPS WITH THE COMPILATION OF DUTY ROSTERS AND HOLIDAY LISTS AND MAY RELIEVE THE RESTAURANT MANAGER OR RECEPTION WAITER ON THEIR DAYS OFF
  8. 8. 5.) STATION HEAD WAITER  HAS THE OVER ALL RESPOSIBILITY OF A STATION OR A NUMBER OF TABLES ASSIGNED TO HIM  HAS GOOD LEADERSHIP SKILLS  HAS GOOD KNOWLEDGE OF FOOD AND BEVERAGE ITEMS  TAKES GUESTS ORDER AND EXECUTES SERVICE
  9. 9. 6.) STATION WAITER IS IN CHARGE OF A CERTAIN STATION HAS GOOD MENU KNOWLEDGE FOR GUEST INQUIRIES TAKES ALL GUEST ORDERS IN HIS DESIGNATED STATION COMPLETES MIS-EN-PLACE
  10. 10. 7.) ½ STATION WAITER  TAKES ORDER FROM THE STATION WAITER  ASSIST STATION WAITER IN TAKING GUEST ORDER  RELAYS EVERY ORDER IN THE ASSIGNED STATION TO THE KITCHEN  SERVING OF FOOD AND BEVERAGE
  11. 11. 8.) JUNIOR WAITER SETS UP THE GUERIDON TROLLEY SETS THE TABLE OF THE GUEST AFTER ORDERING IN CHARGE OF LINENS FOR THE STATION ASSIST IN SERVICE TO GUEST
  12. 12. 9.)FOOD RUNNER / BUSS BOY ASSIST THE WAITERS IN PICKING UP FOOD FROM THE KITCHEN TO SERVE THE GUEST CLEARS THE SOILED PLATES OF THE GUEST ENSURING CLEANLINESS OF THE SIDE STATION
  13. 13. 10.)ROOM SERVICE WAITER  NOT VISIBLE INSIDE THE DINING AREA  IN CHARGE OF SENDING FOOD TO THE ROOMS  CHECKS EACH FLOOR FROM TIME TO TIME FOR CLEARING  PREPARES AND MAINTAINS ROOM SERVICE TROLLEY  IN SOME ESTABLISHMENTS HE IS ALSO IN CHARGE OF THE MINIBAR
  14. 14. 11.)WINE BUTLER  MAINTAIN WINE INVENTORY  SERVES WINE TO GUEST  ASSIST GUEST IN WINE SELECTION  MAINTAIN WINE INVENTORY
  15. 15. 12.)COCKTAIL BAR STAFF / BARTENDER  DIFFERENT FROM A WINE BUTLER  STATIONED INSIDE THE BAR  IN CHARGE OF PREPARING BEVERAGE ORDER OF GUEST  SHOULD HAVE THOROUGH KNOWLEDGE OF MAKING COCKTAILS AND NON ALCOHOLIC BEVERAGES
  16. 16. 13.)BUFFETIER  FULLY IN CHARGE OF THE BUFFET LINE  PREPARES BUFFET SERVING GEAR  PREPARES NAME TAGS FOR FOOD  MAINTAINS THE CLEANLINESS OF THE BUFFET LINE  INFORMS KITCHEN FOR REPLENISHMENTS OF FOOD
  17. 17. 13.)F&B CASHIER  RESPONSIBLE OF BILLING THE GUEST  TAKES PAYMENT EITHER CASH, CREDIT CARD, ROOM CHARGE ETC.  ENSURES THE CASH FLOAT AND SALES ARE ALWAYS BALANCE
  18. 18. 14.)BANQUETING STAFF  CASUAL BASIS STAFF  SAME JOB DESCRIPTION AS NORMAL WAITERS  NOT SEEN IN RESTAURANT BUT INSIDE THE FUNCTION ROOM OR BANQUET DEPARTMENT

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