1. T F
he ood and
B
everage
Department
B : M
y
ohamed Adel Al Said

2. 1. ORGANIZAT
IONAL
ST
RUCT
URE

3. FOOD AND BEVERAGE SERVICE
PERSONNEL
1) FOOD AND BEVERAGE MANAGER
 ENSURING
THE REQUIRED PROFIT MARGINS ARE
ACHIEVED FOR EACH F&B SERVICE AREA IN EACH
FINANCIAL PERIOD
 COMPILING IN LIASON WITH THE KITCHEN,
MENUS FOR THE VARIOUS FOOD SERVICE AREAS
AND FOR SPECIAL OCCASIONS
 PURCHASING OF ALL MATERIALS FOR THE
DEPARTMENT
 DETERMINING PORTION SIZE IN RELATION TO
SELLING PRICE

4.  DEPARTMENTAL TRAINING AND PROMOTIONS
 MAINTENANCE
OF HIGHEST PROFESSIONAL
STANDARDS
 EMPLOYING AND DISMISSING STAFF
 HOLDING REGULAR MEETINGS WITH SECTION
HEADS

5. 2)RESTAURANT/BANQUET MANAGER
 HAS
OVER ALL RESPOSIBILITY FOR THE
ORGANIZATION AND ADMINISTRATION
OF THE PARTICULAR F&B AREAS
 SETS THE STANDARDS FOR SERVICE AND
TRAINS STAFF
 MAKES DUTY ROSTERS, HOLIDAY LIST
AND HOURS ON AND OFF DUTY

6. 3) RECEPTION HEAD WAITER
 ACCEPTS
ANY BOOKINGS AND FOR
KEEPING THE BOOKING DIARY UP TO
DATE
 RESERVES THE TABLES AND ALLOCATE
RESERVATIONS TO STATIONS
 GREET GUEST UPON ARRIVAL

7. 4) HEAD WAITER
 HAS
OVER ALL CHARGE OF THE STAFF TEAM AND
IS RESPONSIBLE FOR SEEING THAT ALL THE
DUTIES FOR THE PREPARATION FOR SERVICE ARE
EFFICIENTLY CARRIED OUT
 AIDS THE RECEPTION HEAD WAITER DURING
THE SERVICE AND WILL TAKE SOME ORDERS IF
THE STATION WAITER IS BUSY
 HELPS WITH THE COMPILATION OF DUTY
ROSTERS AND HOLIDAY LISTS AND MAY RELIEVE
THE RESTAURANT MANAGER OR RECEPTION
WAITER ON THEIR DAYS OFF

8. 5) STATION HEAD WAITER
 HAS
THE OVER ALL RESPOSIBILITY OF A
STATION OR A NUMBER OF TABLES
ASSIGNED TO HIM
 HAS GOOD LEADERSHIP SKILLS
 HAS GOOD KNOWLEDGE OF FOOD AND
BEVERAGE ITEMS
 TAKES GUESTS ORDER AND EXECUTES
SERVICE

9. 6) STATION WAITER
IS
IN CHARGE OF A CERTAIN
STATION
HAS GOOD MENU KNOWLEDGE FOR
GUEST INQUIRIES
TAKES ALL GUEST ORDERS IN HIS
DESIGNATED STATION
COMPLETES MIS-EN-PLACE

10. 7) ½ STATION WAITER
 TAKES
ORDER FROM THE STATION
WAITER
 ASSIST STATION WAITER IN TAKING
GUEST ORDER
 RELAYS EVERY ORDER IN THE ASSIGNED
STATION TO THE KITCHEN
 SERVING OF FOOD AND BEVERAGE

11. 8) JUNIOR WAITER
SETS
UP THE GUERIDON TROLLEY
SETS THE TABLE OF THE GUEST
AFTER ORDERING
IN CHARGE OF LINENS FOR THE
STATION
ASSIST IN SERVICE TO GUEST

12. 9)FOOD RUNNER / BUSS BOY
ASSIST
THE WAITERS IN PICKING UP
FOOD FROM THE KITCHEN TO SERVE
THE GUEST
CLEARS THE SOILED PLATES OF THE
GUEST
ENSURING CLEANLINESS OF THE
SIDE STATION

13. 10)ROOM SERVICE WAITER
 NOT
VISIBLE INSIDE THE DINING AREA
 IN CHARGE OF SENDING FOOD TO THE
ROOMS
 CHECKS EACH FLOOR FROM TIME TO
TIME FOR CLEARING
 PREPARES AND MAINTAINS ROOM SERVICE
TROLLEY
 IN SOME ESTABLISHMENTS HE IS ALSO IN
CHARGE OF THE MINIBAR

14. 11)WINE BUTLER
 MAINTAIN
WINE INVENTORY
 SERVES WINE TO GUEST
 ASSIST GUEST IN WINE SELECTION
 MAINTAIN WINE INVENTORY

15. 12)COCKTAIL BAR STAFF / BARTENDER
 DIFFERENT
FROM A WINE BUTLER
 STATIONED INSIDE THE BAR
 IN CHARGE OF PREPARING BEVERAGE
ORDER OF GUEST
 SHOULD HAVE THOROUGH KNOWLEDGE
OF MAKING COCKTAILS AND NON
ALCOHOLIC BEVERAGES

16. 13)BUFFETIER
 FULLY
IN CHARGE OF THE BUFFET LINE
 PREPARES BUFFET SERVING GEAR
 PREPARES NAME TAGS FOR FOOD
 MAINTAINS THE CLEANLINESS OF THE
BUFFET LINE
 INFORMS KITCHEN FOR REPLENISHMENTS
OF FOOD

17. 14)F&B CASHIER
 RESPONSIBLE
OF BILLING THE GUEST
 TAKES PAYMENT EITHER CASH, CREDIT
CARD, ROOM CHARGE ETC.
 ENSURES THE CASH FLOAT AND SALES
ARE ALWAYS BALANCE

18. 15)BANQUETING STAFF
 CASUAL
BASIS STAFF
 SAME JOB DESCRIPTION AS NORMAL
WAITERS
 NOT SEEN IN RESTAURANT BUT INSIDE
THE FUNCTION ROOM OR BANQUET
DEPARTMENT