THE FOOD & BEVERAGE SERVICE PERSONNEL
Food & Beverage Manager
1. Responsible for the planning and implementation of policies
2. Designs and implements promotional programs
3. Prepares and delegates work schedule to key personnel
4. Facilitates training for both existing and new employees
5. In charge of all the operations under the department
Restaurant Manager / Supervisor
1. Responsible for the organization & administration of particular F&B areas.
2. Leads, trains, motivates and disciplines service team.
3. Maintains inventory & controls expenses of the restaurant.
4. Ensures policies & restaurants standards are achieved & maintained.
Reception Headwaiter
1. Responsible for accepting & allocating any bookings to particular stations
2. Records, updates & monitors the reservations.
3. Greet guests upon arrival & brings their respective tables.
Headwaiter
1. Has the overall accountability of the staff
2. Responsible for assigning & assuring that all duties necessary for the service are
efficiently & thoroughly carried out
3. Assists the reception headwaiter in receiving guests
4. Assists in taking orders & offering of wine list
5. Trains & supervises staff & servers to guarantee quality service
Station Headwaiter / Section Supervisor
1. Has the overall supervision for a team of staff serving a set number of tables, or
commonly called a “station”
2. Trains, controls, motivates, disciplines & monitors staff
3. Assists in receiving guests
4. Take wine, food & beverage orders of customers
5. Checks & controls equipments & other supplies of his station
Station Waiter / Chef De Rang
1. Must be capable of doing the work of the station headwaiter & relieving him on days off
2. Works together with the station headwaiter in ensuring efficiently & service quality
Assistant Station / Waiter / Demi-Chef De Rang
1. Next in line to the chef de rang
2. Assists where necessary & performs duties assigned to him
Waiter / Server / Commis De Rang
1. Provides efficient & personalized service to guests
2. Receives , greets & seats the guests
3. Presents the bill & receives payments from customers
4. Check & prepares equipment & other supplies before the start of an operation, like
setting up the tables & chairs, cleaning & polishing of cutleries, silverwares, glass &
chinawares etc..
Trainee / Commis / Debarrasseur
1. The “learner” or the “newcomer” in the group
2. Usually starts with cleaning tasks, helping in preparing for the start of an operation or
function
3. Assists when necessary & performs duties assigned to him
Carver
1. In charge of the carving trolley & carving of joints at the table as required
2. Equips trolley with the necessary accessories for the service like sauce boats, cutting
boards, cutleries
3. Plates each portion of the dish to guests
4. Replenishes orders as requested
Floor Service Staff / Floor Waiter
1. Floor service is normally offered by first class establishments
2. Responsible for all the meals & beverage requirements of the floor throughout the day
3. A floor depends on the size of the establishment and the number of stations or rooms.
Lounge Staff
1. Assigned if lounge service is available
2. Usually offered in first class establishment
3. Responsible for serving coffee, tea, snacks & liquer in the lounge
Wine Butler / Wine Waiter / Sommelier
1. Responsible for recommending, preparing & serving of all alcoholic drinks during the
service
2. Should have thorough knowledge of the drinks & of the best wines to accompany nthe
customer’s meal
3. Makes requisition of wines & drinks
4. Cleans & equips wine trolley with accessories required for the service
Cocktail Bar Staff
1. Should have skills & knowledge in preparing cocktail / bar mixes
2. Should also know all the ingredients in preparing specific alcoholic & non-alcoholic
drinks
Buffet Assistant / Buffet Chef / Chef De Buffet
1. In charge of the buffet service its presentation, carving & portioning of food
Source/ Reference: Principles of Food & Beverage by De Guzman & Li Tan (2013) Anvil Publishing