The document provides a hierarchy chart and descriptions of roles within the food and beverage service department of a hotel. It outlines the structure and responsibilities at different levels including the food and beverage manager, assistant manager, restaurant manager, banquet manager, room service manager, and various serving roles like maître d', captain, waiter, sommelier, and more. Responsibilities range from overseeing outlets, coordinating staff, taking reservations, serving guests, and ensuring quality service is provided.

1. ***HIERARCHY CHART***
OF
FOOD AND BEVERAGE SERVICE
DEPARTMENT

2. HIERARCHY CHART
FOOD & BEVERAGE MANAGER
ASSISTANT F & B MANAGER
…………………………………………………………………………………………………………………………………………
Restaurant
Manager
Room Service
Manager
Banquet
Manager
Bar
Manager
RECEPTION HEAD
WAITER
SENIOR CAPTAIN Sommelier
Banquet Sales Personnel
HEAD
WAITER
Bar
Tender
R.S.O.T
Floor Service Waiter
DISPENSE BAR MAN
Banquet Head Wine
Waiter
Head Waiter
ASSISTANT
STEWARD
STEWARD
CAPTAIN
Permanent Waiting Staff
Porters
Casuals

3. FOOD & BEVERAGE MANAGER
REPORTS TO GENERAL MANAGER
• 1) Ensuring that the profit margins are achieved for each
food & beverage outlet for every financial year.
• 2) Compiling & preparing new wine list according to the
trend & need.
• 3) Purchasing food & beverage materials.
• 4) Ensuring the value for money is maintained.
• 5) Introducing new items in consultation with the chef.
• 6) Maintaining the highest professional standards.
• 7) Helping the HR department in employing, training,
promoting & dismissing staff.
• 8) Holding regular meeting with section heads to enhance
affiance & co-ordination.
• 9) Ensuring reporting from & to concerned authorities.

4. ASSISTANT FOOD & BEVERAGE MANAGER
The assistant food and beverage manager assists the
food and beverage manager in running the
department by being more involved in the actual day-
to-day operations
An assistant food and beverage manager's Job includes
I) Assisting section heads during busy periods.
ii) Taking charge of an outlet, when an outlet manager
is on leave.
iii) Setting duty schedules for all the outlet managers
and monitoring their performance
iv) Running the department independently in the
absence of the food and beverage manager

5. RESTAURANT HIERARCHY
RESTAURANT
BRIGRADE

6. Restaurant Hierarchy
Restaurant Manager
RECEPTION HEAD WAITER/HOSTESS
Maitre –d”- hotel Supervisor Senior Captain
Chef-de- rang Head waiter Captain
Commis –de-rang Waiter Steward
Commis-de- barrasseur Assistant waiter Assistant Steward
FRENCH ENGLISH AMERICAN
• CARVER = Trancheur
• WINE BUTLER= Sommelier
• FLOOR WAITER= Chef –d”-e”tage

7. RESTAURANT MANAGER
• Restaurant Manager is responsible for directing
and supervising all activities pertaining to
employee relation, food production, sanitation,
guest service and operating profits.
• Restaurant manager is either the coffee shop
manager, bar manager or the specialist
restaurant manager.
• The restaurant manager reports directly to the
food and beverage manager.

8. RESTAURANT MANAGER JOBS
INCLUDE

9. i) Setting and monitoring the standards of service in the
outlets.
ii) Administrative duties such as setting duty charts, granting
leave, monitoring staff positions, recommending staff
promotions and handling issues relating to discipline
iii) Training the staff by conducting a daily briefing in the
outlet.
iv) Playing a vital role in public relations, meeting guests in
the outlets and attending to guest complaints, if any.
v) Formulating the sales and expenditure budget for the
outlet.
vi) Planning food festivals to increase the revenue and
organizing advertisement campaign of the outlet along
with the chef and the food and beverage manager.

10. RECEPTION HEAD WAITER
This staff member is responsible for accepting any
booking and for keeping the booking diary up-to-
date
He/ she will reserve tables and allocate these
reservations to particular stations.
The reception head waiter greets guests on arrival
and takes them to the table and seats them.

11. Maitre d’ Hotel
Job profile: Greet the guest. He gives
instruction to captain & waiters, so that they
can provide the best services to the guests.
He reports to restaurant manager.

12. Job Responsibilities
• A) Supervise the work of captain & waiters.
• B) Assign the side duties to service personnel.
• C) Schedules service personnel for duty & assign service
station to service personnel.
• D) Ensure that food stocks are at proper level.
• E) Procure linen, condiments, various supplies such as
sugar, salt, pepper etc.
• F) Give requisition for glassware, cutlery, crockery etc if
they are required.
• G) Inform management, maintenance, or housekeeping
department for required action such as paint touch up,
carpet cleaning, faulty electric system, broken furnishing
etc.
• I) supervise the set up of buffet table.

13. Chef –de –rang
He is basically a supervisor and in charge of a particular section.
Restaurant may be divided into sections, each consisting of 4 to 5
tables or 20 to 24 covers.
• A captain is responsible for the efficient performance of the staff
in his station.
• A captain should possess a sound knowledge of food and
beverage, and be able to discuss the menu with the guests.
• He should be able to take a guest's order and be an efficient
salesperson
• Specialized service such as gueridon work involves a certain
degree of skill, and it is the captain who usually takes the
responsibility to do this work.

14. Commis -de -Rang
Job responsibilities:
• A) Responsible for proper service.
• B) Report to senior captain/captain & follow their instruction.
• C) He attends the briefing conducted by captain.
• D) He is responsible for side board & arranges side board with
proper cutlery, crockery & linen.
• E) As soon as guests take their seat, it is his duty to serve water.
• F) In the absence of captain, he takes order from guests & gives
suggestion to guests.
• G) He serves food to guest from platter to plate.
• H) As soon as guest finishes his food, he removes soiled cutlery,
crockery from table.
• i) Perform other tasks directed by his senior.

15. Commis De Barraseur
The trainees work closely with the waiters,
fetching orders from the kitchen and the bar,
and clearing the side station in a restaurant.
They serve water and assist the waiter. They
are mainly responsible for the mise-en-place,
and stacking the side board with the
necessary equipment for service. The
Commis-de-barrasseur is the ‘learner’, having
just joined the food service staff, and possibly
wishing to take up food service as a career.

16. Wine Waiter / Sommelier
• Wine waiters have an important role to play in
reputed establishments. Their job is to take
orders for the service of wine and alcoholic
beverages and serve them during the meal.
• Hence they should be knowledgeable about
wines that accompany a particular dish and the
manner in which they should be served.
• They should also be aware of the licensing laws
prevalent in the city and should be efficient
sales persons.

17. Carver / Trancheur
• The carver is responsible for the carving
trolley and the carving of joints at the table
as required.
• The carver will plate up each portion with the
appropriate accompaniment.

18. BANQUET
BANQUET HIERARCHY

19. •BANQUET MANAGER
•BANQUET SALES PERSON
• HEAD WAITER
•DISENSE BAR MAN
•BANQUET HEAD WINE WAITER
•PARMANENT WAITING STAFF
•CASUAL STAFF
•PORTER

20. BANQUET
MANAGER
• He meets the prospective
clients & discusses
arrangements with them
concerning menus, table
plan, costs, wines, brands,
toast master etc.
• He must send, to all the
departments concerned a
memo, informing them
about the dates of various of
functions, numbers of pax, &
any further details that
might be required by a
certain department.
JOB
RESPONSIBILITIES

21. SECRETARY OR SALES PERSONS
• Works with the banquet manager & is
responsible for handling all incoming & outgoing
mails.
• Secretary handles all telephone calls.
• In the absence of banquet manager they can
take provisional booking for function ensuring
that the details are entered correctly in banquet
memorandum.
• Banquet confirmation letter is sent to the client
by secretary.

22. BANQUET HEAD WAITER
• Responsible for engaging of staff, on a casual
basis to cover the various duties at a function.
• He keeps a list of names & addresses &
telephone number of the best casual staffs
&ensures that they are properly placed.
• Entire operation planning of a banquet is done
by him.
• During the time of banquet operation he
maintains the liaison with guests.

23. DISPENSE BAR MAN
• He is responsible for the allocation of bar
stock for various functions, the setting up of
the bars, the organization of the bar staff,
control of stock & cash during service & for
stock taking when function is completed.
• He is also responsible for the restocking of
the banquet dispense bar.

24. BANQUET HEAD WINE WAITER
• Works sometimes in conjunction with the
dispense barman.
• His basic duties & responsibilities is to serve
beverage & to prepare cocktail & mock tails.
• He informs dispense bar man about the
consumption made by the guest.

25. PERMANENT WAITING STAFF
• Most of the mise-en-place before the
function, lying of the table, servicing is done
by him.
• Sometime he also helps clear up after service
is completed.

26. CASUAL STAFF
• Normally they report one hour before a
function commences.
• They are allocated stations & given a brief
talk with regard to the procedure for the
service of a particular function.
• After service they are paid & then dismissed.

27. PORTER
• They carry tables & chairs from banquet store
to the venue.
• They do the banquet set-up as per the need
of guests.

28. HIERARCHY OF ROOM SERVICE
DEPARTMENT.

29. ROOM SERVICE MANAGER
ROOM SERVICE ORDER TAKER
HEAD WAITER
FLOOR SERVICE WAITER.

30. ROOM SERVICE MANAGER
1) The room service manager reports directly to the food and beverage
manager and is responsible for the room service outlet.
2) The room service manager checks that the service rendered to the
guests conforms to the standards set by the hotel.
3) He also monitors all operational aspects of the outlet such as service,
billing, duty charts, leave and absenteeism, in addition to attending to
guest complaints regarding food and service.
4)The room service manager is also in charge of the sales and
expenditure budget.
5) The room service is most liable to have problems. The room service
manager should ensure coordination among the room service order
taker, the captain and the waiter.
It is necessary for the room service manager to be present in the
outlet during peak hours to interact with other departments of the
hotel and to take regular momentums of all the equipment used In
the event of the hotel offering valet service and the room service
manager takes charge of that service as well.

31. ROOM SERVICE ORDER TAKER.
• Keep contacts with the guests through
telephone.
• Takes order of food & beverage from guest.
• Should have a sound knowledge over food &
beverage & what are the things available in the
organization.
• If any complaints come from guest room
regarding food & beverage , first handled by
R.S.O.T
• Time orders are basically looked after by R.S.O.T
because time orders are critical.

32. ROOM SERVICE HEAD WAITER.
***Look after the small parties, which take
place in the guest room.
***The room service order of V.I.P or V.V.I.P
guests are taken care of, by room service
head waiter.

33. ROOM SERVICE WAITER.
• ***The floor service staffs are often responsible for an
entire floor in an establishment or, depending on the
size of the establishment, a number of rooms or suites.
Floor service of all meals and breakfast is offered
either throughout the day or in a limited time
depending on the size of the establishment.
• *** The floor service staff would normally work from
a floor pantry or from a central kitchen with all food
and drink reaching the appropriate floor and the
required room by lift and in a heated trolley. Clearance
of soiled plates, cutlery, & crockery from the guest
room are taken care by room service waiter.

34. Hierarchy of Bar
Bar Manager
Bar Tender
Sommelier

35. Bar Manager
Duties and responsibilities are same as
Restaurant Manager.

36. Bar Tender & Sommelier
****Bar Tender stands behind the Bar counter
and his duties and responsibilities is to make
Cocktail & Mock tail & to serve the beverages
to the guest, who are sitting in Bar Counter.
**** Sommelier serves beverages to the guest
who are sitting in Bar.
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