HIERARCHY CHART OF FOOD AND BEVERAGE SERVICE DEPARTMENT.pptx

hierarchy

1. *** HIERARCHY CHART *** OF FOOD AND BEVERAGE SERVICE DEPARTMENT

2. HIERARCHY CHART FOOD & BEVERAGE MANAGER ASSISTANT F & B MANAGER ………………………………………………………………………………………………………………………………………… Restaurant Manager Room Service Manager Banquet Manager Bar Manager RECEPTION HEAD WAITER SENIOR CAPTAIN Sommelier Banquet Sales Personnel HEAD WAITER Bar Tender R.S.O.T Floor Service Waiter DISPENSE BAR MAN Banquet Head Wine Wai ter Head Waiter ASSISTANT STEWARD STEWARD CAPTAIN Permanent Waiting Staff Porters Casuals

3. FOOD & BEVERAGE MANAGER REPORTS TO GENERAL MANAGER 1) Ensuring that the profit margins are achieved for each food & beverage outlet for every financial year. 2) Compiling & preparing new wine list according to the trend & need. 3) Purchasing food & beverage materials. 4) Ensuring the value for money is maintained. 5) Introducing new items in consultation with the chef. 6) Maintaining the highest professional standards. 7) Helping the HR department in employing, training, promoting & dismissing staff. 8) Holding regular meeting with section heads to enhance affiance & co-ordination. 9) Ensuring reporting from & to concerned authorities.

4. ASSISTANT FOOD & BEVERAGE MANAGER The assistant food and beverage manager assists the food and beverage manager in running the department by being more involved in the actual day-to-day operations An assistant food and beverage manager's Job includes I) Assisting section heads during busy periods. ii ) Taking charge of an outlet, when an outlet manager is on leave. iii ) Setting duty schedules for all the outlet managers and monitoring their performance iv ) Running the department independently in the absence of the food and beverage manager

5. Restaurant HIERARCHY RESTAURANT BRIGRADE

6. Restaurant Hierarchy Restaurant Manager RECEPTION HEAD WAITER/HOSTESS Maitre –d”- hotel Supervisor Senior Captain Chef-de- rang Head waiter Captain Commis –de-rang Waiter Steward Commis -de- barrasseur Assistant waiter Assistant Steward FRENCH ENGLISH AMERICAN CARVER = Trancheur WINE BUTLER= Sommelier FLOOR WAITER= Chef –d”- e”tage

7. 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.

8. RESTAURANT MANAGER JOBS INCLUDE

9. i ) Setting and monitoring the standards of service in the outlets. ii) Administrative duties such as setting duty charts, granting leave, monitoring staff positions, recommending staff promotions and handling issues relating to discipline iii) Training the staff by conducting a daily briefing in the outlet. iv) Playing a vital role in public relations, meeting guests in the outlets and attending to guest complaints, if any. v) Formulating the sales and expenditure budget for the outlet. vi) Planning food festivals to increase the revenue and organizing advertisement campaign of the outlet along with the chef and the food and beverage manager .

10. RECEPTION HEAD WAITER This staff member is responsible for accepting any booking and for keeping the booking diary up-to-date He/ she will reserve tables and allocate these reservations to particular stations. The reception head waiter greets guests on arrival and takes them to the table and seats them.

11. Maitre d’ Hotel Job profile: Greet the guest. He gives instruction to captain & waiters, so that they can provide the best services to the guests. He reports to restaurant manager.

12. Job Responsibilities A) Supervise the work of captain & waiters. B) Assign the side duties to service personnel. C) Schedules service personnel for duty & assign service station to service personnel. D) Ensure that food stocks are at proper level. E) Procure linen, condiments, various supplies such as sugar, salt, pepper etc. F) Give requisition for glassware, cutlery, crockery etc if they are required. G) Inform management, maintenance, or housekeeping department for required action such as paint touch up, carpet cleaning, faulty electric system, broken furnishing etc. I) supervise the set up of buffet table.

13. Chef –de –rang He is basically a supervisor and in charge of a particular section. Restaurant may be divided into sections, each consisting of 4 to 5 tables or 20 to 24 covers. A captain is responsible for the efficient performance of the staff in his station. A captain should possess a sound knowledge of food and beverage, and be able to discuss the menu with the guests. He should be able to take a guest's order and be an efficient salesperson Specialized service such as gueridon work involves a certain degree of skill, and it is the captain who usually takes the responsibility to do this work.

14. Commis -de -Rang Job responsibilities: A ) Responsible for proper service. B) Report to senior captain/captain & follow their instruction. C) He attends the briefing conducted by captain. D) He is responsible for side board & arranges side board with proper cutlery, crockery & linen. E) As soon as guests take their seat, it is his duty to serve water. F) In the absence of captain, he takes order from guests & gives suggestion to guests. G) He serves food to guest from platter to plate. H) As soon as guest finishes his food, he removes soiled cutlery, crockery from table. i ) Perform other tasks directed by his senior.

15. Commis De Barraseur The trainees work closely with the waiters, fetching orders from the kitchen and the bar, and clearing the side station in a restaurant. They serve water and assist the waiter. They are mainly responsible for the mise -en-place, and stacking the side board with the necessary equipment for service. The Commis -de- barrasseur is the ‘learner’, having just joined the food service staff, and possibly wishing to take up food service as a career.

16. Wine Waiter / Sommelie r Wine waiters have an important role to play in reputed establishments. Their job is to take orders for the service of wine and alcoholic beverages and serve them during the meal. Hence they should be knowledgeable about wines that accompany a particular dish and the manner in which they should be served. They should also be aware of the licensing laws prevalent in the city and should be efficient sales persons.

17. Carver / Trancheur The carver is responsible for the carving trolley and the carving of joints at the table as required. The carver will plate up each portion with the appropriate accompaniment.

18. BANQUET BANQUET HIERARCHY

19. BANQUET MANAGER BANQUET SALES PERSON HEAD WAITER DISENSE BAR MAN BANQUET HEAD WINE WAITER PARMANENT WAITING STAFF CASUAL STAFF PORTER

20. BANQUET MANAGER He meets the prospective clients & discusses arrangements with them concerning menus, table plan, costs, wines, brands, toast master etc. He must send, to all the departments concerned a memo, informing them about the dates of various of functions, numbers of pax , & any further details that might be required by a certain department. JOB RESPONSIBILITIES

21. SECRETARY OR SALES PERSONS Works with the banquet manager & is responsible for handling all incoming & outgoing mails. Secretary handles all telephone calls. In the absence of banquet manager they can take provisional booking for function ensuring that the details are entered correctly in banquet memorandum. Banquet confirmation letter is sent to the client by secretary.

22. BANQUET HEAD WAITER Responsible for engaging of staff, on a casual basis to cover the various duties at a function. He keeps a list of names & addresses & telephone number of the best casual staffs &ensures that they are properly placed. Entire operation planning of a banquet is done by him. During the time of banquet operation he maintains the liaison with guests.

23. DISPENSE BAR MAN He is responsible for the allocation of bar stock for various functions, the setting up of the bars, the organization of the bar staff, control of stock & cash during service & for stock taking when function is completed. He is also responsible for the restocking of the banquet dispense bar.

24. BANQUET HEAD WINE WAITER Works sometimes in conjunction with the dispense barman. His basic duties & responsibilities is to serve beverage & to prepare cocktail & mock tails. He informs dispense bar man about the consumption made by the guest.

25. PERMANENT WAITING STAFF Most of the mise -en-place before the function, lying of the table, servicing is done by him. Sometime he also helps clear up after service is completed.

26. CASUAL STAFF Normally they report one hour before a function commences. They are allocated stations & given a brief talk with regard to the procedure for the service of a particular function. After service they are paid & then dismissed.

27. PORTER They carry tables & chairs from banquet store to the venue. They do the banquet set-up as per the need of guests.

28. HIERARCHY OF ROOM SERVICE DEPARTMENT.

29. ROOM SERVICE MANAGER ROOM SERVICE ORDER TAKER HEAD WAITER FLOOR SERVICE WAITER.

30. ROOM SERVICE MANAGER 1) The room service manager reports directly to the food and beverage manager and is responsible for the room service outlet. 2) The room service manager checks that the service rendered to the guests conforms to the standards set by the hotel. 3 ) He also monitors all operational aspects of the outlet such as service, billing, duty charts, leave and absenteeism, in addition to attending to guest complaints regarding food and service. 4)The room service manager is also in charge of the sales and expenditure budget. 5) The room service is most liable to have problems. The room service manager should ensure coordination among the room service order taker, the captain and the waiter. It is necessary for the room service manager to be present in the outlet during peak hours to interact with other departments of the hotel and to take regular momentums of all the equipment used In the event of the hotel offering valet service and the room service manager takes charge of that service as well.

31. ROOM SERVICE ORDER TAKER. Keep contacts with the guests through telephone. Takes order of food & beverage from guest. Should have a sound knowledge over food & beverage & what are the things available in the organization. If any complaints come from guest room regarding food & beverage , first handled by R.S.O.T Time orders are basically looked after by R.S.O.T because time orders are critical.

32. ROOM SERVICE HEAD WAITER. ***Look after the small parties, which take place in the guest room . ***The room service order of V.I.P or V.V.I.P guests are taken care of, by room service head waiter.

33. ROOM SERVICE WAITER. ***The floor service staffs are often responsible for an entire floor in an establishment or, depending on the size of the establishment, a number of rooms or suites. Floor service of all meals and breakfast is offered either throughout the day or in a limited time depending on the size of the establishment. *** The floor service staff would normally work from a floor pantry or from a central kitchen with all food and drink reaching the appropriate floor and the required room by lift and in a heated trolley. Clearance of soiled plates, cutlery, & crockery from the guest room are taken care by room service waiter.

34. Hierarchy of Bar Bar Manager Bar Tender Sommelier

35. Bar Manager Duties and responsibilities are same as Restaurant Manager.

36. Bar Tender & Sommelier ****Bar Tender stands behind the Bar counter and his duties and responsibilities is to make Cocktail & Mock tail & to serve the beverages to the guest, who are sitting in Bar Counter. **** Sommelier serves beverages to the guest who are sitting in Bar. ***************************************