Food And Beverage Personnel Duties And Responsibilities

Talking about food and service department ,it has high number of staffs when compared to other department. The duties and responsibilities of different food and beverage service staffs are given below :-

1 Food and Beverage Manager :

He is the head of department who looks both administrative and operational works. He reports to general manager and supervises all food and beverage staff.

Duties and Responsibilities -

To train, motivate and supervise service personnel
To prepare budget of the department
Resolve complaints from guest and staff .
To assign duty to staff ensuring equity of work
To co - ordinate with executive chef for Preparation of Hotel Menu and special of the day/weeks
To quality check and control food and beverages
Conduct daily briefings
To represent department in Hotel meeting
To evaluate performance of service personnel for promotion, transfer and dismissal
Track and order shipments
Set duty schedules for outlet managers and supervisors
To verify daily sales of department

2. Restaurant Manager :

He is also known as outlet manager and is head of outlet of a hotel. He reports to food and beverage manager and supervises all staff working under him. He have responsibility for a particular outlet.

Duties and responsibilities -

Check Mis-en-scene and mis-en-place done by the team
To maintain discipline and assign duties to staff ensuring equity of work
Prepare duty roaster of his outlet
To train his staff for efficiency
Set and monitor standard of service
To check punctuality and grooming of staff of his outlet

3. Senior Captain :

He is also known as Maitre D' hotel and is supervisory level position. He reports to restaurant manager and supervises trainee, captain , waiter. He have overall responsibility for operation.

Duties and Responsibilities -

Supervise food service to ensure efficiency and effectiveness in service
Attend immediately to assist guest in confusion for guest satisfaction
To take orders in busy hour
To ensure, check proper Mis-en-scene and mis-en-place of of the restaurant
To receive the guest and supervise staff
To perform briefings and de-briefing
To follow instructions set by restaurant manager

4. Captain :

He is also known as chef de rang and is head waiter. He is incharge of a particular section/station so, he should have knowledge of food and beverage and should be able to discuss the menu with guest. He reports to senior Captain and supervises waiter , trainee.

Duties and responsibilities -

To ensure clearance from the table has been done systematically and in proper manner
To assign duties to steward and trainee ensuring equity of work
To promote selling through push selling and suggestive selling technique
To train staff under him on dining Etiquette
He should have ability to use restaurant and bar equipments
He should have knowledge about food and beverage service style and food, beverage
To receive guest and make seating arrangements
To take orders from the guest
To check uniform of satffs under him and their punctuality
To ensure correct Mis-en-scene and mis-en-place of dining areas
To take inventory of all equipments timely
To allocate tables to waiter and steward in his station

5. Waiter :

He is also known as commis De rang and and reports to captain. He serves food, beverages and perform mis-en-place and Mis-en-scene along with clearing of table.

Duties and responsibilities -

To attend briefing and attend duty in proper grooming and hygiene
To perform mis-en-place and Mis-en-scene
To polish and clean service equipment
To receive payment after presenting bill
To make table setting / make table serviceable
To ensure safety and customer satisfaction at work
To receive and exchange linens from housekeeping department. Moreover, he should also get requisitioned restaurant items from store
To perform duties assigned by Management
To serve the food items correctly and in correct way
To help guest in seating
To take correct order of food and beverages
To answer guest queries promptly
To set up table and inform guest about special of the day
Provide excellent service to guest

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