Food and
Beverage
Division
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
company’s 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;
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 or Director of Food and
Beverage (Food and Beverage Director)
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:
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Catering and Banquet
Restaurant
Stewarding
Bar
Kitchen
Room Service
Organizational Chart
of the
Food and Beverage
Division
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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
Bartender
Room
Service Order
Taker
Rooms
Service
Waiter
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.
• Directs and organizes the activities of the food and beverage
department to maintain high standards of food and beverage
quality, service, and merchandising to maximize profits.
• Develop, implement, and monitor schedules for the operation of all
restaurant and bars to achieve a profitable result.
• Participate with the chef and restaurant managers in the creation of
attractive menus designed to attract a predetermined customer
market.
• Clearly describe, assign , and delegate responsibility and authority
for the operation of the various food and beverage sub
departments.
• Implements effective control of food, beverage, and labor costs
among all departments.
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.
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Executive Chef
Head of the kitchen
Duties and Responsibilities:
• Responsible to the Director of Food and Beverage for
the efficient and effective operation of kitchen food
production.
• To exceed guest’s expectations in the quality and
quantity of food, its preparation, taste, and portion size
• Operates the kitchen in accordance with company policy
and strives to achieve desired financial results.
Sous Chef
(French word meaning “under”)
Basic Function:
Responsible for the day-to-day running of each shift
Chef de partie
(Line chef)
These stations are organized according to
production tasks, based on the classic
“brigade” introduced by George Auguste
Escoffier.
ENGLISH
FRENCH
DUTIES
Sauce Chef
Saucier (sau*see*ay)
Preapres sauces,
stews, sautés, hot hors
dbeuvres)
Fish Chef
Poissonier (pwa*so*ay) Cooks fish dishes
Roast Chef
Rotisseur (ro*tee*sur)
Roasts, broils, grills,
and braises meats
Relief Chef
Tourmant (tour*nant)
Relieves station chefs
Vegetable Chef
Entremetier
(aun*tre*me*tee*ay)
Prepares vegetables
Pastry Chef
Patissier
(pa*tis*see*ay)
Prepares all hot and
cold dessert items
Pantry Chef
Garde manger
(gard*mon*zhay)
Prepares all cold food:
salads, cold hors
dbeuvres, buffet food,
and dressings
Many commercial hotels, motels, and
similar lodging operations operate food
and beverage facilities that are normally
open to guests of the property and to the
general public. These facilities include
formal and informal restaurants:
• Specialty restaurants
• Coffee shops
• Snack bars
• Cafeterias
Hotel restaurants are run by a restaurant manager
in much the same way as other restaurants. Generally,
he/she is responsible for the following:
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Exceeding guest service expectations
Hiring, training, and developing employees
Setting and maintaining quality standards
Marketing
Room service, mini-bars, or the cocktail lounges
Presenting annual, monthly and weekly forecasts and
budgets to the food and beverage director.
Compared with other restaurants, some
hotel restaurants offer greater degrees of
sophistication. This necessitates additional food
preparation and service skills and training.
Compared to free standing/independent
restaurants, it is more difficult for hotel restaurants
to operate at a profit. They usually are open from
early morning until late at night and are frequently
under-patronized by hotel guests who tend to
prefer to eat outside of the hotel at independent
restaurants.
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Hotel bars allow guests to relax while
sipping on a cocktail after a hectic day. This
opportunity to socialize for business or
pleasure is advantageous for both guests
and the hotel. Bars are an important
revenue source for the food and beverage
departments.
Bars are run by Bar mangers. The
responsibilities of a bar manager include:
• Supervising the ordering process and storage of
wines
• Preparing wine list
• Overseeing the staff
• Maintaining cost control
• Assisting guests with their wine selections
• Proper service of wines
• Knowledge of beers and liquor and their service
Kinds of Bars:
• Lobby Bar. This convenient meeting place was
popularized by Conrad Hilton.
• Restaurant Bar. This bar is always the hub of
the lobby.
• Service Bar. This bar services all the bars in the
hotel
• Catering and Banquet Bar. This bar is used
specifically to service all the catering and
banquet needs of the hotel.
• Pool Bars. These are popular at resort hotels, where
guests can enjoy a variety of exotic cocktails poolside.
• Sports Bar. The main attraction is sporting events.
• Night Clubs. Some hotels offer guests evening
entertainment and dancing.
• Mini-bars. These are small, refrigerated bars in
guestrooms.
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The Chief steward is responsible to the director
of food and beverage for the following functions:
• Cleanliness of the back of the house
• Maintaining clean glassware, plates, and cutlery for the food
and beverage outlets
• Maintaining strict inventory control and monthly stock check
• Maintenance of dishwashing machines
• Inventory of chemical stock
• Sanitation of kitchen, banquet aisles, storerooms, walk-in
freezers, and all equipment
• Pest control and coordination with exterminating company
• Forecasting labor and cleaning supplies
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The term room service has for some time
referred to all service to hotel guest rooms.
Recently, some hotels have changed the name of
room service to in-room dining to present the
service as more upscale.
The intention is to bring the dining
experience to the room with quality food and
beverage service.
Challenges in operating room service:
• Delivery of orders on time
• Making room service a profitable food and beverage
department
• Avoiding complaints of excessive charges for room
service orders
The organizational challenge of room service
management consists of mise en place, arranging
everything in the correct place and ready for action.
The system for guest ordering is organized in
two ways:
• by telephone
•By doorknob hangers for breakfast orders
Flow of service in in-room dining:
• The room service order takes the order and makes out a
bill.
• Gives one copy to the kitchen and one to the servers in
modern hotel, inputs order through the MICROS system
• During quieter periods, the room service order taker
helps with setting up the trays and carts
The most popular meal for room service is
breakfast, even though some hotels provide room
service twenty-four hours a day.
Room service menu typically include items
that are similar to or the same as those offered on
menus in the public rooms. However, the prices
for items offered on room service menus are
normally higher than regular menu prices.
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The Director of Catering is responsible to the Food and
Beverage Director for the selling and servicing, catering,
banquets, meetings, and exhibitions in a way that exceeds
guests’ expectations and produces reasonable profit.
The Director of Catering has a close relationship with the
Director of Sales and Marketing and the Rooms Division
Manager because the catering department brings conventions,
which requires rooms, to the hotel.
There is also a close working relationship with the
Executive Chef. The chef plans the banqueting menus but the
catering manager must ensure that they are suitable for the
clientele and practical from a service point of view.
The Director of Catering must be able to do the
following:
• Sell conventions, banquets, and functions
• Lead a team of employees
• Together with input from team members, make up
departmental goals and objectives.
• Set individual and department sales and cost budgets
• Set service standards
• Ensure that the catering department is properly
maintained
• Be very well versed in the likes, dislikes, and dietary
restrictions of various ethnic groups.
Catering has a broader scope than banquets.
• Banquet, this refer to groups of people who eat
together at one time in one place.
• Catering, this includes a variety of occasions
when people may eat at varying times, usually
outside the hotel premises.
Some occasions for celebrations,
banquets, and catering includes the following:
• State banquets
• National days
• Business and association conventions and
banquets
• Gala charity ball
• Company dinner dances
• Weddings and all social functions
How to book a function:
• Enquiry. A call from prospective clients to the director of
catering, or cold calls by catering sales manager to seek
prospective clients.
• Check for space available in the “bible” or the
computer program.
– Bible is a function book in which a permanent record
is maintained of each function rooms availability,
tentative booking, or guaranteed booking.
• Confirm availability and suggest menus and beverages.
Invite client to view hotel.
• Catering prepares a contract and creates a proposal
and a pro-forma invoice for client. This enables client to
budget for all costs.
• Catering manager makes any modifications and sends
client a contract detailing events, menus, beverage and
costs.
• Client confirms room booking, menus, and beverages
by returning the signed contract.
The most frequent catering
events in hotels are the following:
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Meetings
Conventions
Dinners
Luncheons
Weddings and social functions
For meetings, a variety of room setups are available,
depending on a client’s needs. The most frequently
selected meeting room setups are as follows:
• Theater style. Rows of chairs are placed with a center
group of chairs and aisles.
• Classroom style. As the name suggests, tables, usually
slim 18-inch ones, are used because meeting participants
need space to take notes. Classroom style setup usually
takes about three times as much space as theater style, and
takes more time and labor to setup and break down.
• Horseshoe style. This type of meeting setup is frequently
used when interaction is sought among the delegates, such
as training sessions and workshops. The presenter or trainer
stands at the open end of the horseshoe with a black or white
board, flip chart, overhead projector, and video monitor .
• Bouquet style. Dinners are generally catered at round tables
of eight or ten persons for large parties and on boardroomstyle-tables for smaller numbers.
The Director of catering holds daily or
weekly meetings with key individuals who will be
responsible for the upcoming events.
The purpose of the meeting is to avoid any
problem and to be sure that all key staff know and
understand the details of the event and any
special needs of the client
Those in attendance should be the following:
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Director of Catering
Executive Chef and/or Banquet Chef
Beverage Manager or Catering Bar Manager
Catering Managers
Catering Coordinators
Director of Purchasing
Chief Steward
Engineering Supervisor
• Catering Coordinator
– He/she manages the office and controls the “bible” of
function diary. He or she must see that the contracts
are correctly prepared and check on numerous lastminute details.
• Catering Services Manager
– Responsible for delivering higher-than-expected
service levels to guests
– He or she is in charge of the function from the time
the client is introduced to the catering service
manager by the director of catering or catering
manager
• Supervise the catering house person in setting up the
room
• Schedules the banquet captains and approves the
staffing levels for all events
• Checks that the client is satisfied with the room setup,
food, beverages, and service
• Makes out client bills immediately after the function.
The End