The document discusses the organization and structure of food and beverage services. It explains that food and beverage service is part of the hospitality sector and can be run as part of a large hotel or independently. It then describes the various food and beverage service areas in hotels like restaurants, lounges, room service etc. It outlines the roles and responsibilities of key positions like the Food and Beverage Service Manager, Assistant Manager, Restaurant Manager, Room Service Manager, Banquet Manager and Bar Manager. It also discusses food safety supervisors and support departments like the kitchen and dishwashing. Finally, it lists important competencies and attitudes for food and beverage staff like knowledge, appearance, attentiveness and effective communication.
Proactive and result oriented food and beverage customer service professional; having over 23 years of experience with leading organizations in UAE and Egypt; Proven ability to improve food and beverage, customer relations, impact market growth, and maximize sales revenue; Strong negotiations skills coupled with an impressive commitment to excellence and an ability to drive towards targets and deadlines; Effective communication / interpersonal skills and a team maker; interact positively with a
wide range of people, and establish relationships based on respect.
Optimizing sales and contain costs, identifying any areas of action.
Evaluating levels of guest satisfaction with a focus on continuous improvement.
Providing effective leadership to the Restaurant teams to ensure targets are met and exceeded.
Demonstrating commercial capability to deliver profit, control costs and build customer loyalty.
Knowing trends and proposes ideas to build the range and quality of F&B.
Setting achievable short and long term functional goals.
Proactive and result oriented food and beverage customer service professional; having over 23 years of experience with leading organizations in UAE and Egypt; Proven ability to improve food and beverage, customer relations, impact market growth, and maximize sales revenue; Strong negotiations skills coupled with an impressive commitment to excellence and an ability to drive towards targets and deadlines; Effective communication / interpersonal skills and a team maker; interact positively with a
wide range of people, and establish relationships based on respect.
Optimizing sales and contain costs, identifying any areas of action.
Evaluating levels of guest satisfaction with a focus on continuous improvement.
Providing effective leadership to the Restaurant teams to ensure targets are met and exceeded.
Demonstrating commercial capability to deliver profit, control costs and build customer loyalty.
Knowing trends and proposes ideas to build the range and quality of F&B.
Setting achievable short and long term functional goals.
CAREER SPAN AND FOCUS: I want to dedicate myself completely in the F&B Service Dept. For a rapidly growing organization, which utilize my ability to work as a team member. I shall be proud to associate myself with the organization where my knowledge, creativity & skill can be effectively utilized for personal and organizational growth.
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Today's Effort For A Better Tomorrow
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Filomena, a renowned Italian restaurant, is renowned for its authentic cuisine, warm environment, and exceptional service. Recognized for its homemade pasta, traditional dishes, and extensive wine selection, we provide a true taste of Italy. Its commitment to quality ingredients and classic recipes has made it a adored dining destination for Italian food enthusiasts.
CAREER SPAN AND FOCUS: I want to dedicate myself completely in the F&B Service Dept. For a rapidly growing organization, which utilize my ability to work as a team member. I shall be proud to associate myself with the organization where my knowledge, creativity & skill can be effectively utilized for personal and organizational growth.
Educaterer India is an unique combination of passion driven into a hobby which makes an awesome profession. We carve the lives of enthusiastic candidates to a perfect professional who can impress upon the mindsets of the industry, while following the established traditions, can dare to set new standards to follow. We don't want you to be the part of the crowd, rather we like to make you the reason of the crowd.
Today's Effort For A Better Tomorrow
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Filomena, a renowned Italian restaurant, is renowned for its authentic cuisine, warm environment, and exceptional service. Recognized for its homemade pasta, traditional dishes, and extensive wine selection, we provide a true taste of Italy. Its commitment to quality ingredients and classic recipes has made it a adored dining destination for Italian food enthusiasts.
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2. Theme: Food and BeverageServices - Organization
The food and beverage service is part of the service-
oriented hospitality sector. It can be a part of a large
hotel or tourism business and it can also be run as an
independent business. The members of the F&B
Services team are required to perform a wide range of
tasks which include preparation for service, greeting
the guests, taking their orders, settling the bills, and
performing various other tasks after the guests leave.
3. Food and Beverage Services in Hotel
Most of the star-ranked hotels offer multiple F&B services in their hotels. They can be −
Restaurant
Lounge
Coffee Shop
Room Service
Poolside Barbecue/Grill Service
Banquet Service
Bar
Outside Catering Service
4. Food & Beverage Service Manager
The Food & Beverage Service Manager is responsible for −
Ensuring profit margins are achieved in each financial period from each department
of F&B service.
Planning menus for various service areas in liaison with kitchen.
Purchasing material and equipment for F&B Services department.
Assistant Food & Beverage Service Manager
The Assistant Food & Beverage Service Manager is aware of and is tuned to all the
work the F&B Services Manager performs and carries out the same in the absence of
his superior.
Structure of F&B Services Department
The F&B Services personnel are responsible to create the
exact experience the guests wish for. The department
consists of the following positions −
6. The Restaurant Manager looks after the overall functioning
of a restaurant. The responsibility of this staff member
include −
Managing the functions in the dining room
Ordering material
Stock-taking or inventory checking.
Supervising, training, grooming, and evaluating the
subordinates
Preparing reports of staff and sales
Managing budgets
Handling daily sales and coordinating with cashiers
Restaurant Manager
7. Room Service Manager
The Room Service Manager is responsible for −
Selecting, training, encouraging,
and evaluating all junior employees
Ensuring that cultural values and
core standards of F&B
department/establishment are met
Controlling labor expenses through
staffing, budgeting, and scheduling
Handling guest complaints
Providing special requests
8. Banquet Manager
The Banquet Manager is responsible for −
Setting service standard for banquets
Forecasting and allocating budgets for various types of events such as
conferences, meetings, etc.
Achieving food and beverage sales
Controlling chinaware, cutlery, glassware, linen, and equipment
Handling decorations and guest complaints
Providing special requests
Purchasing required stock by following appropriate requisition
procedures
Following up each function by receiving guest feedback and submitting
it to F&B Manager
Participating in departmental meetings
Planning and pricing menu
Training, grooming, and development of staff underneath
9. Bar Manager
The Bar Manager is responsible for −
Forecasting the daily flow
of customers
Allocating right number of
staff according to customer
influx
Managing and monitoring
bar inventory from store to
bar
Tracking all types of drink
sales
Allocating cleaning and
tendering tasks
10. Food Safety Supervisor (FSS)
A Food Safety Supervisor is a person who is trained to
recognize and prevent risks associated with food
handling in an F&B Services business. He holds an FSS
certificate that needs to be no more than five years old.
He is required in an F&B Services business so that he
can train and supervise other staff about safe practices
of handling food.
11. F&B Ancillary Departments
Food and Beverage department relies upon the
support of the following departments −
12. Kitchen Stewarding
The Kitchen Stewarding department strives to ensure
cleanliness, preparedness, and orderliness in the
commercial kitchen so that the kitchen staff can work
efficiently. It also ensures that all the tools and utensils
required for a specific meal or cooking task are cleaned
properly and are ready to go. The kitchen steward is a
working link between the F&B Services and the
commercial kitchen.
13. Dishwashing
The Dishwashing department is responsible for
providing clean and dry supply of glassware,
chinaware, and cutlery for bar, banquet, lounge, and
restaurant service.
14. F&B Staff Attitudes and Competencies
Each member of the F&B department hierarchy needs
to have the following traits and skills −
Knowledge
Awareness of one’s responsibilities and roles,
appropriate knowledge of food items, food and
beverage pairing, etiquettes, and service styles is a
great way to build confidence while serving the guests.
15. Appearance
It creates the first impression on the guests. The F&B staff members must
maintain personal hygiene, cleanliness, and professional appearance while
being on duty.
Attentiveness
Attentiveness is paying sincere attention to details, memorizing the guests’
needs and fulfilling them timely with as much perfection as one can put in.
Body Language
The F&B Services staff needs to conduct themselves with very positive,
energetic, and friendly gestures.
Effective Communication
It is very vital when it comes to talking with co-workers and guests. Clear and
correct manner of communication using right language and tone can make the
service workflow smooth. It can bring truly enhanced experience to the guests.
16. Punctuality
The F&B Services staff needs to know the value of time
while serving the guests. Sincere time-keeping and
sense of urgency helps to keep the service workflow
smooth.
Honesty and Integrity
These two core values in any well-brought-up person
are important for serving the guests in hospitality
sector.
17.
18. TASK FOR PRACTICE: Prepare PPT Menu of Hotel
restaurant,hot food type, Cold food type, Wine types,
non-alcohol drinks types, Alcohol drinks types,
Vegetarian food types, Sea food types