Food And Beverage Personnel And Their Functions

Bar Personnel And Their Functions Bar manager: The bar manager, reporting directly to the F & B manager and collaborating closely with the restaurant manager, is responsible for overseeing the entire bar operation. Key duties include ensuring the bar stocks all listed drinks, supervising bar operations, managing mis-en-place, and ensuring adequate bar equipment provision.   […]

Bar Personnel And Their Functions

Bar manager:

The bar manager, reporting directly to the F & B manager and collaborating closely with the restaurant manager, is responsible for overseeing the entire bar operation. Key duties include ensuring the bar stocks all listed drinks, supervising bar operations, managing mis-en-place, and ensuring adequate bar equipment provision.

 

Bar-man/bar tender/bar keeper/mixologist:

Individuals in these roles must possess comprehensive knowledge of all offered drinks, both alcoholic and non-alcoholic, along with expertise in cocktail ingredients. Compliance with liquor licensing laws is essential.

 

Responsibilities include receiving drinks from the bar manager, stocking the bar, preparing and mixing drinks, maintaining timekeeping and bar stock records, supervising bar operations, and instructing and training other bar staff.

 

Note: A mixologist is someone responsible for crafting and serving alcoholic beverages, often creating new mixed drinks.)

 

Wine butler/steward/sommeliers:

Those in this role need knowledge of foreign languages, beverage laws, wine, its suitability with various dishes, and wine handling and care. They should also be familiar with stock-taking and cocktail mixing.

 

Responsibilities include presenting the wine list, assisting customers with wine selection, uncorking bottles in front of guests, fetching ordered wines with the help of commis waiters, and serving all alcoholic and non-alcoholic drinks.

 

Banquets:

Banquets, special events such as weddings and conferences, require dedicated personnel for their successful execution. The banquet manager oversees the entire operation, while the banquet head waiter and other staff ensure smooth service during the event.

 

Banquet manager:

Reporting to the F & B manager, the banquet manager is responsible for the administration, operation, booking, and selling of banquet facilities. Duties also include preparing schedules, taking inventory of equipment, and collaborating with the chef on menu preparation.

 

Banquet head waiter:

As the head of the waiting team, the banquet head waiter reports to the banquet manager and oversees mis-en-place, job allocations, equipment availability, and ensures meals are served at the right temperature.

 

Banquet waiters and casual staff:

These staff members handle various tasks during banquets, including arranging furniture, setting table appointments, serving food and drinks, and clearing tables after the occasion.

 

Floor Waiter (Chef d’tage):

Serving guests in their rooms, the floor waiter is responsible for room service, presenting the food order and bill to the guest.

 

Lounge Waiter (Chef de salle):

Responsible for serving foods and drinks in lounge and waiting areas, the lounge waiter focuses on finger foods and snacks.

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