Transcript Your Description Goes Here

Food and
Beverage
Service
• Your Description Goes Here
Organization of the
Food and Beverage
Division
Food and beverage service among
hotels, restaurants and food outlets
are handled by the Food and
Beverage Services Department,
under the command and
responsibility of the Food and
Beverage Manager.
When there are voluminous and complex operations, there
maybe a need for further division of labor that require a
creation of sub-units which will be supervised by supervisors
or section heads. Among the sub-units are:
• Bars – headed by the Bar supervisor or bar captain
• Food outlets – supervised by Outlet supervisors
• Room service – under the responsibility of the Room service
supervisor or captain
• Banquet service (both for in-house function and catering) –
under the supervision of the Banquet supervisor.
Responsibilities of
the
Food and Beverage
Division
• Your Description Goes Here
• The delivery of food and beverage service to guests in
all its outlets, guestrooms, function rooms, and outside
catering in accordance with prescribed standards;
• Maintaining the goodwill of patrons and guests through
effective guest relations, proper handling of guest
complaints, inquiries and requests;
• Ensuring the attainment of sales forecasts through the
administration of promotional strategies and suggestive
selling techniques;
• Ensuring the consistent implementation of the
company’s internal control program which
include budget control, cost control, quality
assurance and other related areas;
• Preparing drink and wine list;
• Coordinating with the kitchen and other
departments on matters pertaining to food
preparation and service;
Organizational Chart
of the
Food and Beverage
Division
• Your Description Goes Here
Food and Beverage Director or Manager
Outlet Manager or
Supervisor
Room Service Manager
or Supervisor
Bar Manager or
Supervisor
Banquet Manager
or Supervisor
Captain Waiter
Room Service
Captain
Bar captain
Banquet Captain
Waiters
Busboys
Bartender
Room
Service Order
Taker
Rooms
Service
Waiter
Bar
Attendants
Bar Boys
Banquet
Waiters
Banquet
Receptionists/
Attendants
Job Description:
Food and Beverage Manager
Basic Function:
Plans, organizes, directs and controls the delivery
of service in all outlets, guestrooms, and
banquets and sees to it that policies and
standards are complied with.
Headwaiter or Outlet Supervisor
Basic Function:
Oversees food and beverage operations in his
assigned outlet, ensures that service is carried
out in accordance with prescribed standards
and policies.
Captain Waiter
Basic Function:
Oversees the set-up and delivery of service in
his/her assigned station.
Receptionist
Basic Function:
Welcomes and greets customers at the entrance
and escorts them to their tables.
Waiter
Basic Function:
Takes and serves food and beverage order
according to prescribed standards of service.
Busboy
Basic Function:
Dining room helper and runner.
Bartender
Basic Function:
Prepares / mixes alcoholic and non-alcoholic
beverages according to prescribed standards.
Barboy
Basic Function:
Acts as runner and helper in the bar.
• Your Description Goes Here