THE FOOD AND BEVERAGE THE FOOD AND BEVERAGE SERVICE DEPARTMENTSERVICE DEPARTMENT
I.) ORGANIZATIONAL I.) ORGANIZATIONAL STRUCTURESTRUCTURE
FOOD AND BEVERAGE FOOD AND BEVERAGE SERVICE PERSONNELSERVICE 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
DEPARTMENTAL TRAINING AND PROMOTIONS
MAINTENANCE OF HIGHEST PROFESSIONAL STANDARDS
EMPLOYING AND DISMISSING STAFF HOLDING REGULAR MEETINGS WITH
SECTION HEADS
2.)RESTAURANT/BANQUET 2.)RESTAURANT/BANQUET MANAGERMANAGERHAS 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
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
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
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 SKILLSHAS GOOD KNOWLEDGE OF FOOD
AND BEVERAGE ITEMSTAKES GUESTS ORDER AND EXECUTES
SERVICE
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
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
8.) JUNIOR WAITER8.) JUNIOR WAITER
SETS UP THE GUERIDON TROLLEYSETS THE TABLE OF THE GUEST
AFTER ORDERINGIN CHARGE OF LINENS FOR THE
STATIONASSIST IN SERVICE TO GUEST
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
10.)ROOM SERVICE WAITER10.)ROOM SERVICE WAITER
NOT VISIBLE INSIDE THE DINING AREAIN CHARGE OF SENDING FOOD TO THE
ROOMSCHECKS EACH FLOOR FROM TIME TO
TIME FOR CLEARINGPREPARES AND MAINTAINS ROOM
SERVICE TROLLEY IN SOME ESTABLISHMENTS HE IS ALSO
IN CHARGE OF THE MINIBAR
11.)WINE BUTLER11.)WINE BUTLER
MAINTAIN WINE INVENTORYSERVES WINE TO GUESTASSIST GUEST IN WINE SELECTIONMAINTAIN WINE INVENTORY
12.)COCKTAIL BAR STAFF / 12.)COCKTAIL BAR STAFF / BARTENDERBARTENDERDIFFERENT FROM A WINE BUTLERSTATIONED INSIDE THE BARIN CHARGE OF PREPARING BEVERAGE
ORDER OF GUESTSHOULD HAVE THOROUGH
KNOWLEDGE OF MAKING COCKTAILS AND NON ALCOHOLIC BEVERAGES
13.)BUFFETIER13.)BUFFETIER
FULLY IN CHARGE OF THE BUFFET LINE
PREPARES BUFFET SERVING GEARPREPARES NAME TAGS FOR FOODMAINTAINS THE CLEANLINESS OF THE
BUFFET LINEINFORMS KITCHEN FOR
REPLENISHMENTS OF FOOD
13.)F&B CASHIER13.)F&B CASHIER
RESPONSIBLE OF BILLING THE GUESTTAKES PAYMENT EITHER CASH,
CREDIT CARD, ROOM CHARGE ETC.ENSURES THE CASH FLOAT AND
SALES ARE ALWAYS BALANCE
14.)BANQUETING STAFF14.)BANQUETING STAFF
CASUAL BASIS STAFFSAME JOB DESCRIPTION AS NORMAL
WAITERSNOT SEEN IN RESTAURANT BUT INSIDE
THE FUNCTION ROOM OR BANQUET DEPARTMENT
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