The food and beverage service department

Food and Beverages

1. THE FOOD AND THE FOOD AND
BEVERAGE SERVICE BEVERAGE SERVICE
DEPARTMENTDEPARTMENT

2. I.) ORGANIZATIONAL I.) ORGANIZATIONAL
STRUCTURESTRUCTURE

3. FOOD AND BEVERAGE SERVICE FOOD AND BEVERAGE SERVICE
PERSONNELPERSONNEL
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 MANAGER2.)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 WAITER3.) 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 WAITER4.) 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 WAITER5.) 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 WAITER6.) 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 WAITER7.) 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 WAITER8.) 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 BOY9.)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 WAITER10.)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 BUTLER11.)WINE BUTLER
MAINTAIN WINE INVENTORY
SERVES WINE TO GUEST
ASSIST GUEST IN WINE SELECTION
MAINTAIN WINE INVENTORY

15. 12.)COCKTAIL BAR STAFF / BARTENDER12.)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.)BUFFETIER13.)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. 13.)F&B CASHIER13.)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. 14.)BANQUETING STAFF14.)BANQUETING STAFF
CASUAL BASIS STAFF
SAME JOB DESCRIPTION AS NORMAL
WAITERS
NOT SEEN IN RESTAURANT BUT INSIDE
THE FUNCTION ROOM OR BANQUET
DEPARTMENT