The document outlines the history and definition of restaurants, tracing their evolution from private dining in the 19th century to the modern dining experience. It discusses the organizational structure and job descriptions within the food and beverage department of hotels, emphasizing roles like restaurant manager, wait staff, and bartenders. The purpose of restaurants is highlighted as providing food and beverage to satisfy customer needs while generating profit.

1. RESTAURANT OPERATION
WEEK 1
Prepared by: Novita Indah M, M.Par

2. INTRODUCTION
History of Restaurant
What is Restaurant?
SERVICE

3. HISTORY OF RESTAURANT
 In the 19th
century, people prefer to dined privately in their own or
others’ home. Dining service was often a “below-the-stairs” function.
 The first restaurant ever that actually consisted of patrons sitting at a
table and being served individual portions, which they selected from
menus, was founded in 1782 by a man named Beauvilliers. France has
played a key role in the development of restaurants.
 In 1827, when the Delmonico brothers from Switzerland opened a
pastry and café in New York City.
 Cesar ritz, an another Swiss-man, also one of man who did much to
alter attitudes toward public dining in Europe
 Furthermore, the restaurants business are growing up, from the first
purpose to have the need of food become the needs of have food as
an experience of enjoying food.

4. WHAT IS RESTAURANT?
 Restaurant is derived from “Restaurer” ‘s word, which
means to restore or restoration.
 “Restaurant is a commercial enterprise that provides
services of food and beverages with professionally
managed” (Soekrisno, 2011)
 “The restaurant is a food service operation that bring
benefits which the main base including food and beverages
sales to individuals and groups” (Ninemeier and Hayes,
2011)
 In conclusion, “Restaurant is providing and serving food and
beverages to the public for the purpose of obtaining an
expected profit“

5. WHAT IS S.E.R.V.I.C.E?
S..mile for everyone
E..xcellent in everything we do
R..eaching out to every guest with hospitality
V..iewing every guest as special
 I..nviting guest to return
C..reating a warm atmosphere
E..ye contact that shows we care

6. WHAT IS MAIN PURPOSE OF RESTAURANT?
Selling Food & Beverage < quantity >
Guests satisfaction < quality, attitude,
atmosphere, equipment, sanitation >
Profit
Continues to expand

7. FOOD AND BEVERAGE SERVICE
ORGANIZATION

8. DEFINITION, FUNCTION AND SCOPE
 F&B Department is a part that responsible of food and
beverage service in the hotel.
 It is a one of main requirement facility that has to be provided
by the hotel.
 F&B have very important function in the hotel or
establishment that provided food and beverage for facilitate
the guest to fulfill their basic need, to have food and
beverage. Other than as a complement facility of the hotel,
F&B also have important role as a Profit source in the hotel.
 The Scope of F&B are the section that provide food and
beverage, for examples : restaurant, lounge bar, room service
and banquet.

9. ORGANIZATION CHART OF F&B DEPT
 The organization chart in F&B Dept may be very vary. As the
cause of the differences , are :
a. Numbers of restaurant in the hotel.
b. The scope of activity of F&B department
c. Management regulation of the hotel.
d. Classification of the hotel.
As usual,
 In Three star hotel Upward : “ Restaurant Manager “ is in
charge of all activities in the restaurant.
 In middle class hotel and upward : “ Head Waiter “ is in charge
to all activities.
 In small Hotel : “ Supervisor “ is the person in charge

10. ORGANIZATION CHART OF F&B DEPT
BUSBOY
WAITER
GREETER
CAPTAIN
HEAD WAITER
REST. MANAGER
ASSISTANT REST.
MANAGER

11. ORGANIZATION CHART OF BANQUET
TYPIST
WAITER
BANQUET SALES
MANAGER
CAPTAIN
HEAD WAITER
ASSISTANT
MANAGER
MANAGER
SECRETARY
BANQUET
SALES
EXECUTIVE
BUS BOY
TRAINEE

12. ORGANIZATION CHART OF ROOM SERVICE
WAITER
ORDER TAKER
CAPTAIN
HEAD WAITER
ASSISTANT
MANAGER
MANAGER
BUS BOY

13. ORGANIZATION CHART OF BAR
BAR WAITER
BARTENDER
BAR CAPTAIN
HEAD WAITER
ASSISTANT BAR
MANAGER
BAR MANAGER
BAR BOY/ PORTER
BUS BOY

14. JOB DESCRIPTION OF F&B DEPT
1. Food and Beverage Manager
• Is responsible of performance and implementation of
whole operational activities in Food and Beverages
department directly to the Hotel Manager.
2. Assistant F&B Manager
• Have duty of helping F&B Manager in daily basis duty.

15. JOB DESCRIPTION OF F&B DEPT
3. Restaurant
a. Restaurant Manager.
• Have duty of maintain of smooth whole operational in all restaurant in the hotel and is
responsible to F&B Manager.
b. Assistant Restaurant Manager
• Help the Restaurant manager in daily basis tasks and to supervise the operational activities
in the restaurant of the hotel.
c. Head Waiter
• Responsible for whole smooth operational in the restaurant.
d. Assistant Head Waiter
• Have duty of helping Head Waiter in daily basis activities and supervise the smooth
operational in restaurant.

16. JOB DESCRIPTION OF F&B DEPT
e. Captain
• The man in charge in particular section in the restaurant, and service the
guest in certain tasks and help in taking order, serving the Wine, “Flaming”
and “Carving”.
f. Waiter
• The main duty of a Waiter is to serve the guest, other than that is also
responsible in preparation when restaurant is open by completing all the
utensils including, spoon, fork, knife, linen, etc.
• The Waiter is also have to maintain the environmental and the personal
hygiene and sanitation and also maintain the security and safety work.
g. Bush Boy
• Help the waiter in daily basis tasks in restaurant specially in time of “mise
en place” and “clear up”.

17. JOB DESCRIPTION OF F&B DEPT
4. BAR
a. Head Bartender
• Responsible to the Assistant Restaurant Manager of smooth operational in
all bar in the hotel.
b. Assistant Head Bartender
• Have duty of help the Head Bartender in daily basis tasks and in order of
supervise Operational of all bar in the hotel.
c. Bar Captain
• Responsible of smooth operational in a bar, including manage of beverage
inventory for the bar and make the working schedule of sub-ordinates.
d. Bartender
• Making the beverage that going to be served to the guest.
• Preparing bar before it open (mise en place, check the log book and
supplies, special
• Maintain the cleanliness, hygiene and sanitation and also the safety of
work.

18. JOB DESCRIPTION OF F&B DEPT
e. Bar Boy
• Help the Bartender in daily basis tasks specially in preparation when the
bar is going open.
f. Hostess
• Welcome the guest that come to the restaurant. With their hospitality,
greetings and welcoming and escorting the guest to the table. And Other
than that is also receives and records/write the table Reservation of the
guest who is going to eat in the restaurant.
g. Wine Buttler
• One of the restaurant employee that has special skill and knowledge of
Wine and the Duty is to take Wine order from the guest and then opening
and pouring the Wine to the glass.

19. JOB DESCRIPTION OF F&B DEPT
e. Bar Boy
• Help the Bartender in daily basis tasks specially in preparation when the
bar is going open.
f. Hostess
• Welcome the guest that come to the restaurant. With their hospitality,
greetings and welcoming and escorting the guest to the table. And Other
than that is also receives and records/write the table Reservation of the
guest who is going to eat in the restaurant.
g. Wine Buttler
• One of the restaurant employee that has special skill and knowledge of
Wine and the Duty is to take Wine order from the guest and then opening
and pouring the Wine to the glass.