The Food and Beverage Department

By : Mohamed Adel Al Said

1. ORGANIZATIONAL 1. 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

14)F&B CASHIER14)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

15)BANQUETING STAFF15)BANQUETING STAFF

CASUAL BASIS STAFFSAME JOB DESCRIPTION AS NORMAL

WAITERSNOT SEEN IN RESTAURANT BUT INSIDE

THE FUNCTION ROOM OR BANQUET DEPARTMENT