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Culinary FNB Org Chart

The document outlines the organizational chart for the Culinary and Food & Beverage (F&B) department. It details the hierarchy from the General Manager down to various roles including chefs, waitstaff, and support staff. Each position is linked to its respective supervisor or manager, illustrating the structure of the department.

Uploaded by

Uyen Chau
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© © All Rights Reserved
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24 views1 page

Culinary FNB Org Chart

The document outlines the organizational chart for the Culinary and Food & Beverage (F&B) department. It details the hierarchy from the General Manager down to various roles including chefs, waitstaff, and support staff. Each position is linked to its respective supervisor or manager, illustrating the structure of the department.

Uploaded by

Uyen Chau
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

Culinary / F&B Department Organizational Chart

General Manager / Residence Manager

F&B Manager / Culinary Manager General Manager / Residence Manager

Executive Chef F&B Manager / Culinary Manager

Sous Chef(s) Executive Chef

Line Cooks / Commis Chefs Sous Chef(s)

Kitchen Helpers / Dishwashers Sous Chef(s)

Pastry Chef Executive Chef

Restaurant / Outlet Manager F&B Manager / Culinary Manager

Head Waiter / Captain Restaurant / Outlet Manager

Waiters / Waitresses Head Waiter / Captain

Runners / Bussers Head Waiter / Captain

Bartender / Barista Restaurant / Outlet Manager

Stewarding Supervisor F&B Manager / Culinary Manager

Stewards / Cleaners Stewarding Supervisor

Admin Support / Cost Controller F&B Manager / Culinary Manager

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