organisational structure in food and beverage service department

1. RESTAURANT HIERARCHY
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2. FOOD &BEVERAGE ORGANISATION
GENERAL MANAGER
FOOD AND BEVERAGE MANAGER
POOL
MANAGER
ROOM
SERVICE
MANAGER
BANQUET
MANAGER
RESTAURANT
MANAGER
LOUNGE
MANAGER
BAR
MANAGER
STEWARDING
MANAGER
Asst. F&B manager

3. American hierarchy
RESTAURANT MANAGER
│
ASSISTANT RESTAURANT MANAGER
│
SENIOR CAPTAIN
│
CAPTAIN
│
SENIOR STEWARD
│
STEWARD
│
BUSBOY

4. French hierarchy
DIRECTEUR DE RESTAURANT
DEMI DIRECTEUR DE RESTAURANT
MAITRE D’HOTEL
MAITRE D’HOTEL DE CARRE
CHEF DE RANG CHEF DE VIN
COMMIS DE RANG COMMIS DE VIN
COMMIS DE BARASSEUR

5. • MAITRE D’HOTEL DE RECEPTION
• CAISSIER
• TRANCHEUR
• CHEF D’ETAGE
• CHEF D’SALLE
• SOMMELIER

6. English hierarchy
RESTAURANT MANAGER
ASSISTANT RESTAURANT MANAGER
HEAD WAITER
STATION HEAD WAITER
WINE WAITER STATION WAITER
JUNIOR WINE WAITER JUNIOR STATION WAITER
APPRENTICE

7. Banquet hierarchy
BANQUET MANAGER
WINE WAITERS
HEAD WINE WAITER
DISPENSE BARMAN
PORTERS
WAITERS
HEAD WAITER

8. Room service hierarchy
ROOM SERVICE MANAGER
ROOM SERVICE ORDER TAKER
ASSISTANT STEWARDS
ROOM SERVICE STEWARD
ROOM SERVICE CAPTAIN

9. Thank you
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