Food and Beverage
Module 5
Food and Beverage Organizational Structure and Its Function and
Responsibility
In this unit you will learn the job titles and its duties and responsibilities of a food
and beverage service staff.
LEARNING OBJECTIVES:
At the end of the module the learner are expected to:
1. Learn the organizational structure of Food and Beverage Department
2. Define the duties and responsibilities of each job titles
3. Learn the specific role required to provide food and beverage service to guests.
The food and beverage department is one of the
major department in hotel which is in charge for
the food and beverage service to guests needs.
It is has four sub- units divided into restaurant,
bar, banquet, room service depend on the set up
of the management
MELVIN G. MARCELO, MSHM
Food and Beverage Organizational Structure – Large Hotel
Adopt from [Link]
Food and
Beverage
Manager/Dire
c
Asst. Food
and
Beverage
Manager
………………………………………………
Steward
Room BAR/Bevera Banquet Restaura
Service ge Chief
Manage nt
Room Bartende Assista Assistant Stewardin
Service nt Restaura g
Banquet nt
M
Room Bar Banque Captai
Service Waiter/Waitres t
Room Banquet Restaurant
Service Waiter/Waitre Waiter/Waitre
Food and Beverage Organizational Structure – Small Hotel
MELVIN G. MARCELO, MSHM
Adopt from [Link]
Food and Beverage
Manager
Room Service BAR/Beverage Banquet Restaurant
Captain Supervisor Manager Manager
Banquet Restaurant
Order Taker Bartender Captain
Captain
Room Service Banquet Restaurant
Bar Waiter/Waitress Waiter/Server
Waiter/Waitress Waiter/Server
MELVIN G. MARCELO, MSHM
The organization chart of food and Beverage Service Department provide a clear
picture of the lines authority and the channel of communication in a large hotel it is
headed by the Food and Beverage Director assisted by the respective outlet managers
and Assistant Food and Beverage Managers. Structures depend on the size of the hotel
operation.
Duties and Responsibilities
1. Food and Beverage Manager
Reports to: Assistant Director of Food & Beverage and
Director of Food and Beverage
A Food and Beverage Manager is responsible for the operations and ensuring
guest safety of a restaurant do handling complaints, create restaurant policy and
complying with food and safety regulations.
Responsibilities
Design attractive menus
Develop relationship with regular customers
Follow food and safety regulations
Order food supplies for the kitchen
Ensure customer satisfaction
Assist marketing events
Create restaurant policies
Hire and train staff
2. Assistant Food and Beverage Manager
Reports to: Food and Beverage Manager
Assistant Food and Beverage Manager assist the Food and Beverage Manager
in daily operations in food and beverage services
Responsibilities
Assign work assignment to staff
Assist Food and Beverage Manager to work on schedules, payroll and
training duties
Assist Food and Beverage Manager for punctuality, communicating on
requirements
Checking of staff to follow restaurant service standards
Check food and beverage orders
MELVIN G. MARCELO, MSHM
Greet customers and communicate with the guests
Assist Food and Beverage Manager customer complaints
3. Room Service Manager
Reports to: Food and Beverage Manager
Room Service Manager, assist in organizing, management and administration
and operational for room dining management
Responsibilities
Oversee the daily operations of the hotel’s room service operations
Supervise room service staff
Respond to guest complaints
Work hand in hand with Food and Beverage Manager and update issues
as they arise
Arrange documentation for work shift and requisitions
Prepare meeting staff
Monitor service skill and standards apply in the service
Coordinate loss prevention in room service operation
Provide training to department heads
Monitor and supervise mini bar section
Supervise room service area
Plan and conduct meeting for outlet
4. BAR/Beverage Manager
Reports to: Restaurant Manager
BAR/Beverage Manager manage the bar area at a restaurant and focus on the
consumption of beverages.
Responsibilities
Train and monitor drink operation
Interact with guests
Responsible on inventory and stocks
5. Banquet Manager
Reports to: Sales and Food and Beverage Manager
MELVIN G. MARCELO, MSHM
Banquet Manager coordinates the delivery of food and beverage for functions
and other details that pertains to affairs or events held in a banquet and meeting
rooms.
Responsibilities
Attain budgeted food and beverage sales inclusion of labor cost
Controls costs and quality service
Participate in Food and Beverage marketing activities.
Controls cutlery, glassware, linen and equipment
Prepares forecasting and actual budget
6. Restaurant Manager
Reports to: Assistant Director of Food & Beverage and
Director of Food and Beverage
Restaurant Manager maintains restaurant returns, profitability and quality service
standards
Responsibilities
Coordinates regular management operations
Supervised the over-all food and beverage service
Ensure customer satisfaction
Respond to customer complaint
7. Room Service Captain
Reports to: Room Service Manager
Room Service Captain provide well-organized service of food and beverage
particulars to guest’s room service. Supervise operational standards and
oversee the performance of all room service staff.
Responsibilities
Complete knowledge of menu items available to room service
Manage to explain hotel room layouts
Follow standard telephone etiquette when speaking to a guest
Take room service order
Coordinate all guest orders in advance in-order to avoid issues in
delivering to guest rooms.
Ensure all orders from the kitchen are prepared and presented correctly
Ensure efficient delivery, hot food is maintained hot and cold items are
serve cold
Awareness of all amenities are set-up and serve on time.
MELVIN G. MARCELO, MSHM
All trays and carts are in proper places from hotel corridor and elevator
bays at all time
Make sure room service equipment are functioning well
Make an update to Room Service Manger any problem arises
8. Assistant Banquet Manager
Reports to: Banquet Manager
Assistant Banquet Manager – supports and
manages events, coordinate venues,
directs the catering staff, pre-planning the
events to ensure best and satisfy the
guest’s needs.
Responsibilities
Meeting clients, taking contracts and discuss the preparation for the
events
Assisting the Banquet Manager for pre-planning events
Coordinates catering services, staff and banquet business
Check food and beverage service
Monitor banquet budget
Provide assurance of quality service to guests
9. Assistant Restaurant Manager
Reports to: Restaurant Manager
Assistant Restaurant Manager assist the Restaurant Manager working on the
department.
Responsibilities:
Oversee training program to staff
Perform inspection of food and beverage preparation and presentation
Maintain inventory sales
Maintain excellent standards in operation
Manage workload and effective working restaurant activitie
10. Chief Steward
Reports to: Assistant Food and Beverage Manager
MELVIN G. MARCELO, MSHM
Chief Steward – train and supervise the stewards who stock the kitchen pantry,
wash dishes, work in the storeroom and stock or deliver food and supplies,
cleaning storage areas and polished silverwares
Responsibilities:
Responsible to familiarize steward in cleaning standard and procedure of
organization
Keeps track of inventory, order supplies and equipment
Coordinates with catering department for banquets and events schedule
for the supplies needed
11. Stewarding Supervisor
Reports to: Chief Steward
Stewarding Supervisor Supervise steward and night cleaners for the
banquet/event function.
Responsibilities:
Assures all trash are properly disposed
Monitor the needs in the kitchen and other areas needed materials and
equipment
Checking the cleaning standards of all glassware, chinaware and other
silverwares, copperwares for dining room service
Check work assignments for quality
Monitor cleaning standards
12. Room Service Order Taker
Reports to: Room Service Captain
Room Service Order Taker responsible to manage all service requirements to
room service
Responsibilities:
Answers all telephone calls with etiquette, courteous, efficient and
promptly
Knowledgeable of room service menu and promotions in Food and
Beverage outlet
Offer recommendations and suggestions to guests
Good conversation and selling technique
Pay attention to guests order, and write down clearly
Communicate with the kitchen on menu questions and food availability
MELVIN G. MARCELO, MSHM
13. Bar Waiter/Waitress
Reports to: Bar Manager / Bar Captain
Bar Waiter/Waitress serve and describe alcoholic and non-alcoholic drinks
Responsibilities:
Welcome guests with company standard in Bar and Lounge areas
Take beverage orders
Respond to guests request
Mix and garnish beverages according to recipe and control standard
Aware of the bar menu and its promotions
Knowledgeable in beer and wine selection and service
Establish rapport to guests
Replenish beverages and make sure station is well-stocked at all time
Assist in inventory of products
Excellent communication skills and expert spirits, beer, wine cocktails and
coffee, tea drinks
14. Banquet Captain
Reports to: Assistant Banquet
Manager
Banquet Captain supervise banquet
staff and coordinates standards on
setting up banquet hall service, event
courses, cleaning and staff grooming, hygiene and sanitation
Responsibilities:
Maintain guest relations
Manage all guest request, complaints and queries
Ensures update reports to respective departments such as Sales, Kitchen,
Food and Beverage, Security and others
Check banquet rooms, service and kitchen areas for cleanliness, set-up,
supplies and equipment for the function
Answer correctly to guests requests and complaints
Coordinates functions details with banquet, conference planning and
kitchen staff
Assist the Banquet Manager to establish maintenance, repair and cleaning
schedule for all banquet equipment and facilities
15. Restaurant Captain
Reports to: Restaurant Manager / Assistant Food and Beverage Manager
MELVIN G. MARCELO, MSHM
Restaurant Captain – promote and ensure guest satisfaction in providing quality
service, maintain safe, sanitize work environment.
Responsibilities:
Welcome guests with warm manner
Assist guests in table reservation and seating arrangement
Present menu with standards
Speak clearly
Answer guest queries about menu and other selections in menu card
Set table according to type of event and service standards
Maintain cleanliness of work areas, china, glass for the entire shift
16. Room Service Waiter/Waitress
Reports to: Room Service Captain
Room Service Waiter/Waitress prepares orders, set trays and delivering items to
guest’s room. Maintains cleanliness at work and guest area
Responsibilities:
Set tables, tray according to food ordered and service standards of the
hotel
Deliver and picks up all food and beverage service equipment
Serve guests as per the standard sequence of service
Check payments of the guests
Monitor guests comments and suggestion
Perform other assigned duties and responsibilities as assigned by the
superior
17. Banquet Waiter
Reports to: Banquet Captain
Banquet Waiter serves food and drink during functions, specials events
Responsibilities:
Set up tables, tablecloths, table set-up, table placement and buffet
Carrying food trays and serving guest
Filling up glasses, remove and replenish utensils
Cleans task and breakdown service
Provide quality standards of safety and cleanliness
Present self with good grooming and good appearance standards
MELVIN G. MARCELO, MSHM
18. Restaurant Waiter
Reports to: Restaurant Captain
Restaurant Waiter is skilled in taking orders and delivering
food and beverage to guests
Responsibilities:
Deliver outstanding wait service for guests satisfaction
Take orders and deliver food and beverage
Make recommendations, answer queries and
share information on promotions of the
restaurant
19. Steward
Reports to: Stewarding Supervisor
Steward assists in keeping a restaurant, bar, or lounge
clean and sanitize, cleaning dishes and customer needs.
Responsibilities:
Cleaning and setting tables
Place decoration and interiors for the operations
Welcome guests, seating and serving, refilling water
Delivering beverages from the Bartender
Store wait staff serving stations with the condiments, utensils, trays
Assists the wait staff with all aspects of service
Clear tables and prepares for the next set-up
Rubdown food from dirty dishes, pots, pans,
plates, flatware, glasses, washing dirty dishes
Assist in sweeping, mopping, polishing
restaurant, bar, kitchen and equipment
Carry used linen to or from the laundry section
Assist with unloading and storing stock.
MELVIN G. MARCELO, MSHM
