This document provides an organizational chart and duties for an hotel food and beverage department. The organizational chart shows the manager positions including the F&B Manager at the top who oversees the Assistant F&B Manager, Chef de Cuisine, and managers of the Restaurant, Banqueting, Room Service, and Bar. Below these positions are sous chefs, head waiters for different areas, and other staff. The duties sections then describes the responsibilities of the main manager roles such as setting objectives, planning menus, overseeing operations, and training staff for the F&B Manager and assisting, scheduling duties, and filling in as needed for the Assistant F&B Manager.

1. ORGANIZATION CHART OF F&B
DEPARTMENT
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2. F&B MANAGER
ASSISTANT F&B MANAGER
CHEF DE
CUISINE
RESTAURANT
MANAGER
BANQUEITING
MANAGER
ROOM SERVICE
MANAGER
BAR MANAGER
SOUS CHEF HEAD WAITER
BANQUITING HEAD
WAITER
ROOM SERVICE
MANAGER
HEAD BAR
MANAGER
CHEFS DE
PARTIE
SATION HEAD
DISPENCE WAITER
ROOM SERVICE
CAPTAIN
BAR TENDER
COMMIS JR. STATION HEAD WINE WAITER
ROOM SERVICE
STEWARD
BAR WAITER
WAITERS FOOD WAITER
ASSISTANT
STEWARD 2www.indianchefrecipe.com

3. DUTIES & RESPONSIBILITIES OF F&B
DEPARTMENT
• F&B MANAGER:
Setting objectives and monitoring performances.
Formulating , planning and overseeing control
system.
Planning new menus.
Training, motivating and effectively controlling
staff.
Controlling all aspects of food & beverage
operation.
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4. DUTIES & RESPONSIBILITIES OF F&B
DEPARTMENT
• ASSISTANT F&B MANAGER:
Assisting section heads during busy hours.
Responsible for the operation of the outlet
when the outlet manager is on leave.
Setting duty schedule for all the outlet
manager and monitoring their performance.
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5. DUTIES & RESPONSIBILITIES OF F&B
DEPARTMENT
• RESTAURANT MANAGER:
 Setting and monitoring the standards of services in
outlets.
 Admistrative duties such as preparing duty rotas,
granting leaves, monitoring staff positions,
recommending staff promotions and discipline.
 Training the staff by conducting daily briefing in the
outlet.
 Formulating the sales and expenditure budget for the
outlet.
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6. DUTIES & RESPONSIBILITIES OF F&B
DEPARTMENT
• ROOM SERVICE MANAGER:
Responsible for the operation of the room
service outlet.
Monitoring all operating aspects of the outlets
such as service, billing, duty rotas.
Responsible for the equipment and keeping a
track on the inventories.
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7. DUTIES & RESPONSIBILITIES OF F&B
DEPARTMENT
• BANQUET MANAGER:
Responsible for smooth functioning of the
outlet.
Responsible for the organizing every minute
details required in the outlet.
Responsible for the time booking of the hall
till the guest settles the bill.
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8. DUTIES & RESPONSIBILITIES OF F&B
DEPARTMENT
• CAPTAIN OR CHEF DE RANGE:
In charge of a particular section.
Responsible for taking order from the guest
and also to do up selling.
Should be able to communicate effectively
with the guest.
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9. THANK YOU
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