Food & Beverage Department Organization & Hierarchy Chart.pptx

Food & Beverage Department Organization & Hierarchy Chart

1. Food & Beverage Department Organization & Hierarchy Chart

2. What Is Organization Hierarchy? Organization hierarchy is the order of members based on authority. It refers to the ranks from entry-level employees to senior managers or executives. A hotel organization has different levels of staff to perform various operations. Each of the staff members is responsible for a particular task on a day-to-day basis. The food and beverage personnel in such restaurants can be categorized into three levels: Managerial Staff. Supervisory Staff. Operational Staff.

3. Managerial Staff This category of staff is on the top of an organizational chart. Also known as ‘Top Management’. This category has a lesser number of people who participate in decision-making. They are responsible for the overall performance of an establishment.

4. Supervisory Staff This category of staff takes the middle part of an organizational chart. They are also called ‘Middle Management’. This category fills about 15% of the total number of staff. Their main responsibility is to supervise the decisions, made by the top-level management.

5. Operational Staff This category of staff is at the bottom end of the organizational chart. They are the ones who actually have hands on the job. Most of the physical work is performed in this category. They make up to 80% of the total staff. Waiters/Stewards are the common examples.

6. Organization & Hierarchy Chart

7. Duties & responsibilities of F&B Service Manager REPORTS TO GENERAL MANAGER Ensuring that the profit margins are achieved for each food & beverage outlet for every financial year. Compiling & preparing new wine list according to the trend & need. Purchasing food & beverage materials. Ensuring the value for money is maintained. Introducing new items in consultation with the chef. Maintaining the highest professional standards. Helping the HR department in employing, training, promoting & dismissing staff. Holding regular meeting with section heads to enhance efficiency & co-ordination. Ensuring reporting from & too concerned authorities.

8. Duties & responsibilities of Asst F&B Service Manager REPORTS TO GENERAL MANAGER Assisting section heads during busy periods. Taking charge of an outlet, when an outlet manager is on leave. Setting duty schedules for all the outlet. managers and monitoring their performance. Running the department independently in the absence of the food and beverage manager.

9. Duties & responsibilities of Banquet Manager JOB RESPONSIBILITIES He meets the prospective clients & discusses arrangements with them concerning menus, table plan, costs, wines, brands, toast master etc. He sets and forecast the budget. He must send, to all the departments concerned a memo, informing them about the dates of several of functions, numbers of persons & any further details that might be required by a certain department.

10. Duties & responsibilities of Restaurant Manager Restaurant Manager is responsible for directing and supervising all activities pertaining to employee relation, food production, sanitation, guest service and operating profits. Restaurant manager is either the coffee shop manager, bar manager or the specialist restaurant manager. The restaurant manager reports directly to the food and beverage manager. RESTAURANT MANAGER JOBS INCLUDE Setting and monitoring the standards of service in the outlets. Administrative duties such as setting duty charts, granting leave, monitoring staff positions, recommending staff promotions and handling issues relating to discipline Training the staff by conducting a daily briefing in the outlet. Playing a vital role in public relations, meeting guests in the outlets and attending to guest complaints, if any. Formulating the sales and expenditure budget for the outlet. Planning food festivals to increase the revenue and organizing advertisement campaign of the outlet along with the chef and the food and beverage manager.

11. Restaurant Manager He has overall responsibility for the organization and administration of the food and beverage service areas.  Head Waiter/Senior Captain He has overall charge of the staff team in the dining room and is responsible for seeing that all the duties necessary for the preparation for service are well and efficiently carried out, and nothing is forgotten. Senior Steward/Station Waiter He must be able to carry out the same as a head waiter and relieve him on his day off.

12. Senior Steward/Station Waiter He must be able to carry out the same as a head waiter and relieve him on his day off. Junior Steward/Junior Station Waiter He is next in seniority to Senior Steward and aids him in his work. Apprentice/Trainee He is a learner, having just joined the F&B Service staff and possibly wishing to join the service industry and take it as a career. Sommelier Also known as a wine steward, is a trained and knowledgeable wine professional, normally working in fine restaurants, who specializes in all aspects of wine service.

13. Bartender Bartenders work directly with customers by mixing and serving drink orders. Their responsibilities include verifying age requirements, knowing alcohol pairing and tastes, knowing how to make traditional and classy drinks, processing payments, managing inventory and cleaning bar supplies.

14. WHAT SKILLS ARE NEEDS TO BE A GOOD SERVER? SKILL #1: ACTIVE LISTENING The most substantial part of a server's job is taking food and drink orders—which means you must have excellent active listening skills. For example, your restaurant might have a simple menu. However, if your customers ask for customizations, it can quickly make an order complex. Even if you write down the initial food order, as the meal progresses, customers will have additional requests. For instance, they will ask you for beverage refills, new drinks altogether, and extra dressings and sauces. Obviously, you won't write each one of these things down, so it's crucial that you actively listen so you can cater to your customers' needs.

15. SKILL #2: SHARP MEMORY Similar to the last section, when a customer asks you for something, you need to remember the request and who made it. Now, a single request may seem easy enough to remember. However, in reality, you will almost always have multiple tables in your section or one or two large parties. And every person might have a specific request. Whether it's drink refills or correcting a wrong order, having a sharp memory will ensure you keep your guests happy—and maximize your tips. SKILL #3: ATTENTIVENESS Nobody wants to feel ignored, especially customers paying for your time. Understandably, you'll have busy shifts where you're unable to give each customer 100% of your attention. Still, a good waiter or waitress needs to master balancing their time and attentiveness. Timely refills, frequent check-ins, and paying attention to social signals will ensure your tables feel their patronage is valued.

16. SKILL #4: FLEXIBILITY If there's one certainty in the restaurant industry, it's that you'll never have a predictable shift. To combat the different things you'll come across every day, you will need to be flexible. Whether you have a loud table, an unexpectedly busy night, or are asked to run food, flexibility ensures changes don't ruin your shift. Of course, being flexible isn't something that you're born with, so if you're up for the challenge, working as a server will help you grow in that area. SKILL #5: POSITIVE ATTITUDE We've all witnessed a table or customer being rude to their server. Unfortunately, working as a server means that customers will take out their frustrations on you. The best way to respond to rudeness is with a positive attitude. Not only will a positive attitude calm the customer down, but it will also give you the chance to quickly resolve the problem without letting your emotions get the best of you. In addition to helping you address customer service issues, having a positive attitude will keep you going strong even through the toughest shifts.

17. SKILL #6: ABILITY TO HUSTLE Working in a restaurant will always be fast-paced, so a waiter needs to be able to hustle. Customers want fast service. And there's usually a lot of ground to cover between the back and front of house. So not only will customers expect you to move promptly and efficiently, but so will management. And if you're not meeting expectations, your tips and job status can suffer. SKILL #7: MULTI-TASKING  A server's job is full of multi-tasking. Waiting tables involves balancing the needs of multiple customers at various points of their dining experience. Fulfilling the needs of many people at once will require you to prioritize and address a wide range of situations. For example, you may need to welcome a new table, check out a current table, bring a tray of food to another, and bring refills to a fourth. Your customers will expect you to do all of this within a matter of minutes, so multi-tasking is the only way to get the job done.