food & beverage service hierarchy

7/31/2019 food & beverage service hierarchy

1/19

FOOD & BEVERAGE SERVICE PERSONNEL

FOOD & BEVERAGE MANAGER:

Ensures that the required profit margins are achieved.

Updates & compile new wine list as per availability,trends & needs.

Compiling in liaison with kitchen, menus for variousservice areas and special occasions.

Employing and dismissing staff.Determining portion sizes in relation to selling price.


2/19


RESTAURANT MANAGER / SUPERVISOR.

Has overall responsibility for the organisation and

administration of particular F&B service areas. Ex: lounges, room service, restaurants, private

banqueting suites.

Sets the standards for service and is responsible for staff

training required, on job or off job. Makes out duty rotas, holiday lists & hours on and off

duty.


3/19


RECEPTION HEADWAITER:

Responsible for accepting any bookings and for keeping

the booking diary up to date. Reserves tables and allocate these reservations to

particular stations.

Greets guests on arrival and takes them to the table and

seats them.


4/19


HEADWAITER / maitre d hotel / SUPERVISOR:

Has overall charge of the staff team.

Responsible for seeing whether service pre-preparationsare carried out efficiently or not.

Assist the reception headwaiter during service & mighttake orders if station waiter is busy.

Helps with compilation of duty rotas & holiday lists. May relieve restaurant manager or reception headwaiter

on their day offs.


5/19


STATION HEADWAITER:

Overall responsible for a team of staff serving a number

of sets of tables from one sideboard. Each set of tables under the station headwaiters control

is called a station.

Should have good knowledge of food & wine service and

be able to instruct other members of staff. He takes the order from host and serves the same with

the help of chef de rang.


6/19


STATION WAITER / chef de rang:

Same work as the station headwaiter and relieve him on

day offs. Station waiter is less experienced than station

headwaiter.

Both station headwaiter & station waiter works as a

team for effective and speedy service.


7/19


ASST. STATION WAITER / demi-chef de rang :

Is the person next in seniority to the chef de rang and

assist where necessary.


8/19


WAITER / SERVER / commis de rang :

Acts by instruction from the chef de rang.

Mainly fetches and carries. Do a little service of either vegetable or sauces. Offer

rolls, places plates on the table.

Helps to clear the tables after each course.

Carries out service pre-preparation cleaning.


9/19


TRAINEE COMMIS / debarrasseur / apprentice :

Debarrasseur is the Learner having just joined.

During service he keeps the sideboard filled withequipments.

Helps to fetch and carry items as required.

Carries out service pre-preparation tasks.

May be responsible for serving sweets, assorted cheesefrom trolley.


10/19


CARVER / trancheur :

Responsible for the carving trolley and the carving of

joints at the table as required. Carver will plate up each portion with the appropriate

accompaniments.


11/19


FOOD SERVICE STAFF / chef d etage / floorwaiter :

Responsible for a complete floor in an establishment.

In large hotels floor service is throughout the day but insmall hotels it is limited to morning teas or breakfasts.

The staff consist of head floor waiter with appropriateno. of floor waiter working for him.

Responsible for service of all food & beverage in rooms. Staff would normally works from a floor pantry or from a

central kitchen.


12/19


LOUNGE STAFF / chef de sale :

Staff may deal with lounge service as a specific duty only

in first class hotels. In small hotels f&b staff takes care of these services on

rotational basis.

Responsible for service of morning coffee, afternoon

teas, aperitifs and liqueurs before and after lunch ordinner.

Responsible for setting up the lounge in the morning andmaintaining cleanliness throughout the day.


13/19


WINE BUTLER / WINE WAITER / sommelier :

Responsible for the service of all alcoholic drinks during

the service of meals. The person must also be a sales person.

Should have thorough knowledge of all drinks servedand food & wine combination.

Should have knowledge of the licensing laws in respectof the particular establishment and area.


14/19


COCKTAIL BAR STAFF :

The person must be responsible and well versed in the

skill of shaking & stirring cocktails. Should have thorough knowledge of all alcoholic and

non-alcoholic drinks.

Should have knowledge of licensing laws.


15/19


BUFFET ASSISTANT / buffet chef / chef de buffet:

Is in-charge of the buffet in the room, its presentation,the carving and portioning of food and its service.

The staff member would normally be a member of thekitchen team.


16/19


CASHIER:

Responsible for billing and taking payments, or making

ledger account entries for a F&B operation. Includes making up bills from food and drink checks or,

alternatively, in a cafeteria, for ex: charging customersfor their selection of items on a tray.


17/19


COUNTER ASSISTANTS :

Are found in cafeterias where they would stock the

counter and sometimes serve or portion food forcustomers.

Duties may include some cooking of call order items.


18/19


TABLE CLEARERS :

They are found in seating areas where the service is not

waiter service. Responsible for clearing tables using trolleys specially

designed for the stacking of crockery, glassware, cutleryetc.


19/19


FUNCTION CATERING / Banqueting staff:

It includes banqueting manager, one or two asst.

banqueting managers, 1 or 2 banqueting headwaiters, adispense person and a secretary to the banquetingmanager.

All other staff required are normally engaged on a casualbasis.

In smaller hotels the manager, assistant manager andthe headwaiter undertakes the administrative &organisational work.

food & beverage service hierarchy

Documents