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    Food and Beverage

    Uploaded by

    Rudy Brur
    The document describes the organization and responsibilities of a hotel's food and beverage services department. It is divided into sub-units like bars, food outlets, room service, and banquet service, each supervised by a manager. The department is responsible for food and beverage delivery, guest satisfaction, sales goals, controls and policies. An organizational chart shows the director oversees managers who oversee captains and staff. Job descriptions are provided for managerial positions and staff like waiters, busboys and bartenders.

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    © All Rights Reserved
    Download as PPT, PDF, TXT or read online from Scribd

    Food and Beverage

    Uploaded by

    Rudy Brur
    86 views19 pages
    The document describes the organization and responsibilities of a hotel's food and beverage services department. It is divided into sub-units like bars, food outlets, room service, and banquet service, each supervised by a manager. The department is responsible for food and beverage delivery, guest satisfaction, sales goals, controls and policies. An organizational chart shows the director oversees managers who oversee captains and staff. Job descriptions are provided for managerial positions and staff like waiters, busboys and bartenders.

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    The document describes the organization and responsibilities of a hotel's food and beverage services department. It is divided into sub-units like bars, food outlets, room service, and banquet service, each supervised by a manager. The department is responsible for food and beverage delivery, guest satisfaction, sales goals, controls and policies. An organizational chart shows the director oversees managers who oversee captains and staff. Job descriptions are provided for managerial positions and staff like waiters, busboys and bartenders.

    Copyright:

    © All Rights Reserved
    Download as PPT, PDF, TXT or read online from Scribd
    Download as ppt, pdf, or txt
    86 views19 pages

    Food and Beverage

    Uploaded by

    Rudy Brur
    The document describes the organization and responsibilities of a hotel's food and beverage services department. It is divided into sub-units like bars, food outlets, room service, and banquet service, each supervised by a manager. The department is responsible for food and beverage delivery, guest satisfaction, sales goals, controls and policies. An organizational chart shows the director oversees managers who oversee captains and staff. Job descriptions are provided for managerial positions and staff like waiters, busboys and bartenders.

    Copyright:

    © All Rights Reserved
    Download as PPT, PDF, TXT or read online from Scribd
    Download as ppt, pdf, or txt
    of 19

    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 companys 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

    Room
    Service Order
    Taker
    Rooms
    Service
    Waiter

    Bartender
    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

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