F&B Service Organizational Structure .pptx

F&B Service Organizational Structure .pptx

1. STRUCTURE ORGANIZATIONAL FBS MR. ANDRIAN V. REYES, LPT SERVICE FOOD AND BEVERAGE

2. recognize the importance of an organizational structure in achieving one common goal; and explain the job descriptions and job specifications of different food and beverage personnel. WHAT YOU NEED TO KNOW

3. DEFINITION OF ORGANIZATION units of people that are structured and managed to achieve one common goal provides a hierarchy of positions; relationships of members appointed in different levels of responsibilities formal line of communication channels

4. ORGANIZATIONAL LEVEL Managerial Level decision-makers responsible for the overall performance of the establishment Supervisory Level supervising employees at the operational level communicate top management’s decisions to the employees Operational Level frontline workers physically hands-on to the job

5. ORGANIZATIONAL LEVEL Managerial Level (5%) decision-makers responsible for the overall performance of the establishment Supervisory Level (15%) supervising employees at the operational level communicate top management’s decisions to the employees Operational Level (80%) frontline workers physically hands-on to the job

6. ORGANIZATIONAL LEVEL Managerial Level decision-makers responsible for the overall performance of the establishment

7. ORGANIZATIONAL LEVEL Supervisory Level supervising employees at the operational level communicate top management’s decisions to the employees

8. ORGANIZATIONAL LEVEL Operational Level frontline workers physically hands-on to the job

9. ORGANIZATIONAL LEVEL Managerial Level (5%) decision-makers responsible for the overall performance of the establishment Supervisory Level (15%) supervising employees at the operational level communicate top management’s decisions to the employees Operational Level (80%) frontline workers physically hands-on to the job

10. Job Description Job Specification WHAT’S THE DIFFERENCE?

11. Job Description Job Specification outlines the responsibilities, tasks, duties, and expectations associated with a specific job position within an organization outlines the qualifications, skills, attributes, and qualifications that an ideal candidate should posses s to perform the job effectively

12. Job Description Job Specification Job Summary Responsibilities Tools and machine to be used Hierarchy Condition of work Education Work experiences Training and seminars Skills Attributes Employee’s Qualities

13. BANQUET OPERATION DEPARTMENT FOOD AND BEVERAGE DIVISION BAR/ BEVERAGE DEPARTMENT RESTAURANT DEPARTMENT KITCHEN DEPARTMENT ROOM SERVICE DEPARTMENT STEWARDING DEPARTMENT organize all types of functions, events, & catering focuses on creating any types of drinks to customers serves food and drinks to satisfy customers prepares food items to be served to the customers delivers food and drinks to the customer’s room/ designated area maintains cleanliness, hygiene, and overall efficiency of an establishment

14. BANQUET OPERATION DEPARTMENT ASSISTANT FOOD AND BEVERAGE MANAGER BAR/ BEVERAGE DEPARTMENT RESTAURANT DEPARTMENT KITCHEN DEPARTMENT ROOM SERVICE DEPARTMENT STEWARDING DEPARTMENT FOOD AND BEVERAGE MANAGER BANQUET OPERATION TEAM BEVERAGE TEAM RESTAURANT TEAM KITCHEN TEAM ROOM SERVICE TEAM STEWARDING TEAM

15. BANQUET OPERATION DEPARTMENT ASSISTANT FOOD AND BEVERAGE MANAGER BAR/ BEVERAGE DEPARTMENT RESTAURANT DEPARTMENT KITCHEN DEPARTMENT ROOM SERVICE DEPARTMENT STEWARDING DEPARTMENT FOOD AND BEVERAGE MANAGER BANQUET MANAGER SENIOR CAPTAIN APPRENTICES CAPTAIN WAITERS BAR MANAGER SENIOR CAPTAIN WINE BUTLER CAPTAIN BARMAN APPRENTICES RESTAURANT MANAGER SENIOR CAPTAIN WAITERS CAPTAIN HOSTESS APPRENTICES EXECUTIVE CHEF SOUS CHEF APPRENTICES CHEF DE PARTIE COOK ROOM SERVICE MANAGER SENIOR CAPTAIN IRD WAITERS CAPTAIN ROOM SERVICE ORDER TAKER APPRENTICES STEWARD MANAGER SENIOR CAPTAIN CAPTAIN STEWARDS APPRENTICES

16. BANQUET MANAGER ASSISTANT FOOD AND BEVERAGE MANAGER FOOD AND BEVERAGE MANAGER SENIOR CAPTAIN APPRENTICES CAPTAIN WAITERS

17. BAR MANAGER ASSISTANT FOOD AND BEVERAGE MANAGER FOOD AND BEVERAGE MANAGER SENIOR CAPTAIN WINE BUTLER CAPTAIN BARMAN APPRENTICES

18. RESTAURANT MANAGER ASSISTANT FOOD AND BEVERAGE MANAGER FOOD AND BEVERAGE MANAGER SENIOR CAPTAIN WAITERS CAPTAIN HOSTESS APPRENTICES

19. EXECUTIVE CHEF ASSISTANT FOOD AND BEVERAGE MANAGER FOOD AND BEVERAGE MANAGER SOUS CHEF APPRENTICES CHEF DE PARTIE COOK

20. ROOM SERVICE MANAGER ASSISTANT FOOD AND BEVERAGE MANAGER FOOD AND BEVERAGE MANAGER SENIOR CAPTAIN IRD WAITERS CAPTAIN ROOM SERVICE ORDER TAKER APPRENTICES

21. STEWARD MANAGER ASSISTANT FOOD AND BEVERAGE MANAGER FOOD AND BEVERAGE MANAGER SENIOR CAPTAIN CAPTAIN STEWARDS APPRENTICES

22. FOOD & BEVERAGE MANAGER manages all aspects of food and beverage services, including restaurants, bars, banquet facilities, catering operations, room service, and sometimes, vending services. oversees the overall F&B department within a hotel, resort, casino, or similar establishment.

23. MANAGER primarily responsible for overseeing the day-to-day operations of a specific restaurant or dining outlet within a larger establishment. manages front-of-house and back-of-house operations, focusing on customer service, dining experience, and staff management. BANQUET / BAR / RESTAURANT / ROOM SERVICE / STEWARD

24. SENIOR CAPTAIN holds a crucial position within a restaurant's front-of-house team, responsible for ensuring exceptional guest experiences and smooth service operations. lead and supervise the front-of-house team, including servers, bussers, and hosts/hostesses, during shifts .

25. CAPTAIN responsible for managing a section of tables, ensuring guest satisfaction, and coordinating with other staff members to deliver excellent service. oversee a specific shift or section of the restaurant , ensuring that operations run smoothly, tables are turned efficiently, and service standards are upheld.

26. WAITER responsible for providing excellent customer service, ensuring guest satisfaction , and contributing to a positive dining experience Greetings and seating guests Taking, serving, & delivering orders Handling guest concerns

27. BARTENDER responsible for preparing and serving alcoholic and non-alcoholic beverages in bars, restaurants, and other hospitality establishments.

28. BARISTA specialize in preparing and serving coffee-based beverages , teas , and other hot or cold drinks in cafes, coffee shops, and specialty coffee establishments

29. WINE BUTLER experts in wine selection , pairing , and service , often found in fine-dining restaurants, wine bars, and luxury hotels

30. HOSTESS focuses primarily on managing the guest experience within the restaurant's dining area oversee the restaurant's seating arrangements, reservations, and guest inquiries

31. IN-ROOM DINING WAITERS ensuring timely and accurate delivery of orders, maintaining high service standards, and enhancing the overall hotel guest experience providing personalized and convenient dining experiences for hotel guests, ensuring that their in-room dining needs are met with efficiency, professionalism, and attention to detail

32. ROOM SERVICE ORDER TAKER focuses on receiving and processing food and beverage orders specifically for room service, ensuring that guests receive their desired meals in their rooms promptly and accurately TELEPHONE OPERATOR

33. EXECUTIVE CHEF responsible for overseeing the entire kitchen operation develops menus, creates recipes, sets culinary standards, and manages kitchen staff. CHEF DE CUISINE

34. HEAD CHEF second-in-command in the kitchen, often responsible for managing day-to-day operations assists the executive chef in menu planning, recipe development, and kitchen management. supervises kitchen staff, coordinates food preparation, and ensures timely service may fill in for the executive chef in their absence SOUS CHEF

35. STATION CHEF heads a specific station or section of the kitchen, such as sauces, grill, pastry, or vegetables oversees commis chefs and kitchen assistants working in their section CHEF DE PARTIE

36. COOK works on the kitchen line alongside other cooks and under the supervision of the station chefs or sous chef executing specific cooking tasks and preparing components of dishes based on station requirements and menu orders. LINE CHEF

37. STEWARDS responsible for maintaining cleanliness, sanitation, and organization in the kitchen and dining areas BUSBOY / BUSGIRL

38. APPRENTICE support their learning and development while contributing to the success of the restaurant's operations trainees

39. BANQUET OPERATION DEPARTMENT ASSISTANT FOOD AND BEVERAGE MANAGER BAR/ BEVERAGE DEPARTMENT RESTAURANT DEPARTMENT KITCHEN DEPARTMENT ROOM SERVICE DEPARTMENT STEWARDING DEPARTMENT FOOD AND BEVERAGE MANAGER BANQUET MANAGER SENIOR CAPTAIN APPRENTICES CAPTAIN WAITERS BAR MANAGER SENIOR CAPTAIN WINE BUTLER CAPTAIN BARMAN APPRENTICES RESTAURANT MANAGER SENIOR CAPTAIN WAITERS CAPTAIN HOSTESS APPRENTICES EXECUTIVE CHEF SOUS CHEF APPRENTICES CHEF DE PARTIE COOK ROOM SERVICE MANAGER SENIOR CAPTAIN IRD WAITERS CAPTAIN ROOM SERVICE ORDER TAKER APPRENTICES STEWARD MANAGER SENIOR CAPTAIN CAPTAIN STEWARDS APPRENTICES

40. THANK YOU FOR YOUR ATTENTION