Personnel In The Food And Beverage Area

In contemporary food and beverage establishments, various methods are employed to manage staff, and distinct terminology is used to describe their roles. The deployment of staff in such establishments depends on factors like the type of establishment and the specific service method in use. There are four essential requirements for deploying staff, although these may […]

In contemporary food and beverage establishments, various methods are employed to manage staff, and distinct terminology is used to describe their roles. The deployment of staff in such establishments depends on factors like the type of establishment and the specific service method in use.

There are four essential requirements for deploying staff, although these may vary depending on the establishment and service approach:

  1. Solid product knowledge.
  2. Competence in technical skills.
  3. Well-developed social skills.
  4. The ability to work as part of a team.

Food and beverage staff play a crucial role in enhancing customers’ dining experiences. They must be capable of addressing customer needs and maintaining the overall atmosphere of a restaurant. A skilled food and beverage professional should anticipate individual customer needs and interpret their body language to provide personalized attention.

 

Food and Beverage Personnel and Their Functions

Food and Beverage Manager:

The Food and Beverage Manager serves as the overall head of the F & B department in a hotel. Depending on the establishment’s size, their responsibilities include implementing agreed policies or contributing to policy setting. The larger the organization, the less likely the manager is involved in policy setting.

 

Functions/Responsibilities of Food and Beverage Manager:

  1. Ensure achievement of required profit margins in each financial period.
  2. Update and compile new wine lists based on stock availability, current trends, and customer needs.
  3. Compile menus in collaboration with the kitchen for various food service areas and special occasions.
  4. Purchase all materials, both food and drinks.
  5. Maintain quality in relation to the price paid.
  6. Oversee staff training, sales promotions, and the highest professional standards.
  7. Employ and dismiss staff.
  8. Conduct regular meetings with section heads for effective operations.
  9. Supervise sectional heads such as head chef, restaurant manager, banquet manager, etc.

 

Restaurant Manager/Supervisor:

The Restaurant Manager/Supervisor holds overall responsibility for organizing and administering a specific food and beverage service area.

 

Responsibilities of a Restaurant Manager:

  1. Prepare duty rosters for restaurant staff.
  2. Plan and organize all service activities, including staffing and training.
  3. Promote team spirit through daily staff briefings.
  4. Implement cost control techniques to reduce breakages, spoilages, and pilferages.
  5. Assess daily restaurant performance based on covers sold, total food and beverage sales, plate wastage, etc.
  6. Arrange suitable entertainment facilities.
  7. Report to the Food and Beverage Manager.

 

Head Waiter/Maitre d’Hote/Supervisor:

The Head Waiter reports to the restaurant manager and the F & B manager.

 

Responsibilities of Head Waiter:

  1. Oversee the staff team.
  2. Deputize in the absence of the restaurant manager and ensure smooth restaurant functioning.
  3. Ensure efficient preparation duties for service.
  4. Receive and address guest complaints.
  5. Relieve the restaurant manager on days off.
  6. Communicate between restaurant staff and the kitchen.
  7. Conduct cost control and bill presentation.
  8. Observe the number of covers at each station and determine the cover per steward.

 

Station Head Waiter (Maitre d’hotel de Rang):

In larger establishments, restaurant areas are divided into sections, each with its own team led by a Station Head Waiter. They report to the Head Waiter and Restaurant Manager.

 

Responsibilities of Station Head Waiter:

  1. Instruct other staff on correct service.
  2. Take food and beverage orders and carry out table service.
  3. Allocate station tables to waiters.
  4. Check covers, tables, and sideboards.
  5. Manage gueridon service.
  6. Ensure smooth service and address guest complaints.

 

Station Waiters (Chef de Range):

Station Waiters, reporting to the Station Head Waiter, provide service to a set of tables within the restaurant area.

 

Responsibilities of Station Waiters/Waitresses:

  1. Provide service to a designated station.
  2. Attend briefing before restaurant opening.
  3. Complete mis-en-place before opening.
  4. Set tables with clean linen, cutlery, glasses, etc.
  5. Greet and seat guests.
  6. Take orders and serve food and drinks.
  7. Present bills and receive payments.

 

Junior/Assistant Waiters/Waitresses (Demi-Chef de Rang):

Junior Waiters, similar to Station Waiters but with less experience, assist in various tasks.

 

Responsibilities of Junior Waiters:

  1. Report for briefing well-groomed.
  2. Assist waiters in setting tables.
  3. Serve food during busy periods.
  4. Remove soiled dishes.

 

Reception Head Waiter:

The Reception Head Waiter handles bookings, keeps the booking diary updated, welcomes guests, escorts them to their seats, and assists in compiling duty rosters.

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