STUDY MATERIAL
COURSE
SEMESTER:
PAPER
: B.Sc CATERING SCIENCE & HOTEL MANAGEMENT
: I
: FOOD & BEVERAGE SERVICE
UNIT
: II
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Staff organization – the principal staff of different types of restaurants. Duties & responsibilities
of the restaurant staffs.
Types of Restaurants – overview & key characteristics of coffee shop/continental restaurants/
specialty restaurants/ clubs/ night clubs/ discotheques/ snack & milk bar.
THE ORGANIZATIONAL CHART FOR A FIVE STAR HOTEL
s
FOOD & BEVERAGE MANAGER
 FOOD & BEVERAGE ASSISTANT
ASSISTANT FOOD & BEVERAGE MANAGER


Restaurant Manager

Assist. Restaurant
Manager

Maitre d’ Hotel
Captain

Senior Captain

Captain

Hostess
Steward

Senior Steward

Steward
Steward

Assistant Steward

Room Service Manager

Assist. Room service
Manager

Maitre d’ Hotel

Senior Captain

Captain

Room Service Order Taker

Senior Steward

Steward

Assistant Steward

Banquet Manager

Banquet Executive

Maitre d’ Hotel

Senior Captain

Captain

Banquet Assistant

Senior Steward

Steward

Assistant Steward
RESTAURANT STAFFING
Food & Beverage Manager

Restaurant Manager

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
Bar Manager

Maitre d’ Hotel

Senior

Captain

Bartender

Senior Bar

Bar Steward

Assistant Bar

Trainee Steward
American English
Head Waiter
Station Head Waiter
Station Waiter
Assistant Station Waiter
Carver
Floor Waiter
Lounge Staff
Wine Waiter
Buffet Assistant
Waiters/Waitress
Assistant Waiter
French
Maitre D Hotel
Maitre D Hotel De Carver
Chef D Rang
Demi Chef De Rang
Trancheur
Chef De Etage
Chef De Salle
Sommelier
Chef De Buffet
Commis De Rang
Commis De Debrasseur
English
Supervisor
Senior Captain
Captain
Trainee Captain
Steward
Apprentice
Duties & Responsibilities of Food & Beverage Manager:
1. Leadership
2. Employee relationship
3. Employee motivation
4. Employee training
5. Staff coordination
6. Delegation of responsibility
7. Goal orientation
8. Problem solving
Operational Skill & Responsibility
1. Cost control
2. Portion control
3. Menu pricing & planning
4. Recruitment of employees & dismissing
5. Budgeting planning
6. Purchasing
7. Attending meeting
In charge
1. Restaurant
2. Bar/Pub
3. Banquets
4. Coffee Shop
5. Room service
6. Lounge
Duties & Responsibilities of Restaurant Manager:
1. Responsible for directing & supervising all activities, pertaining to employee relation,
food product, & guest service.
2. Responsible for profit orientation.
3. Responsible meeting all budget goals.
4. Responsible meeting all clients’ complaints.
5. Booking for special catering events
6. Delegating responsibilities to all staffs
7. Maintaining of reports
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8. Ensuring coordination with kitchen personnel’s
9. Responsible for ordering supplies & equipments.
10. Checking of logbooks.
Duties & responsibilities of Assistant Restaurant Manager:
1. Same as the duties & responsibilities of a restaurant manager.
Duties & Responsibilities of Maitre de Hotel:
1. He is in charge of all the dining areas.
2. Ensuring good cooperation between kitchen staff & restaurant staff.
3. Ensuring proper service techniques are being followed.
4. Supervision of captain, waiters & waitress.
5. Assigning of duties to all the service staffs.
6. Taking guest reservations
7. Assigning service stations to the captains.
8. Giving requisition to procure linen, supplies like sugar, toothpicks, straws etc.
9. Checking for the maintenance job order in the dining room area.
10. Handling the guest complaints.
11. Making suggestion to guests about the food & beverage.
12. Supervising the set up of buffet counters.
13. Ensuring all the jobs & duties are finished before closing the shift.
14. Dismissal of service staffs
Duties & Responsibilities of a Restaurant Captain:
1. Greeting the guests during the arrival to the restaurant.
2. Ensuring that the water is being served to the guest as soon as the customer is being
seated.
3. Taking guest orders.
4. Making sure that the guest is being served in proper courses in the proper sequences.
5. Ensure that the staff handles the glassware, cutlery, & crockery carefully.
6. Presenting the cheque.
7. Ensure that the tables are relayed.
8. Thanking the guest while they leave the restaurant.
9. Maintenance of accurate inventory & records.
10. Preparing daily sales report.
11. Completion of logbooks
Duties & Responsibilities of Banquet Captain:
Responsible for the service of all banquet functions & all out door caterings.
1. To prepare set up work schedule as required.
2. Reports to banquet manager for evaluating functions.
3. Holds Pre-function meetings.
4. Maintenance of accurate inventory & records.
5. Preparing daily sales report.
6. Completion of logbooks
7. Checking banquet setups.
8. Checking for any maintenance job orders to be done in the banquet halls.
9. Preparing requisition for banquets.
Duties & Responsibilities of Floor Waiter/Chef D Etage:
1. Responsible for a complete floor in the establishment or depending upon the size of
the establishments or number of rooms.
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2. Responsible for food & beverage in the rooms through out the day.
3. He should have the proper knowledge of the food & beverage that is being served in
the rooms.
4. He should have a good cooperation with the house keeping staffs.
5. Serving of bed coffee / bed tea is done by the floor waiter.
6. He responsible for the food or beverage complains which occur in the rooms.
Duties & Responsibilities of lounge staff/ chef de Salle:
1. Lounge staff deals with only the lounge service as a specific duty only for the top
classrooms.
2. Responsible for the service of morning Coffee/Tea, breakfast, lunch & dinner.
3. They are responsible for the setting up of lounge in the morning.
4. He is responsible for cleanliness,& presentation through out the day.
5. Reports to the room service captain for any specific requisition required in the lounge.
6. Prepares the daily sales report.
7. Checking the inventories & maintenance on daily basis.
8. Maintenance job order is to be taken care by the lounge staff.
Duties & Responsibilities of Buffet Assistant & Chef De Buffet:
1. In charge of the buffet in any outlet.
2. Responsible for presentation, carving, portioning of food & its service.
3. This staff member could be a member of a kitchen staff.
4. Responsible for refilling of food.
5. Responsible for assistance to customer in selecting the buffet items.
6. To know the proper knowledge about the buffet menu.
Duties & Responsibilities of a Waiter/Commis de rang/ Steward.
1. Reports to the service captain to receive the necessary instruction for the shifts &
menu changes.
2. He has to attend briefings conducted by senior captains.
3. His duty is to set up assigned tables to ensure service area is well stocked with silver,
chinaware, glassware etc.
4. Set up any display that may be used for the meal period.
5. Greets the customer & serves the water.
6. Takes order & passes it to the cooks with the consideration of the timing of each
course.
7. Picks up all foods & all other requirements for various stations.
8. Taking inventories of stock available in the restaurant.
9. Observes the guest in order to anticipate any additional requests.
10. When the guest finishes a meal & leaves, the waiter should immediately clear the
restaurant.
11. The waiter must have the full knowledge about the menu, the preparation style, the
presentation etc.
12. He must know how to pronounces the names of continental preparation from the
menu card.
13. He should also assist the customers in setting the beverages, which compliment the
food.
14. His duty is to perform a prompt and effective service to the customer.
Duty & Responsibilities of Assistant Steward:
1. Assisting waiter in their tasks.
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2. Removing soiled dishes from the restaurant to washing area.
3. Replenishing of clean linen, cutlery, and crockery in the restaurant.
4. Filling and refilling of water for guests.
5. Resetting of tables.
6. Assisting in carrying food salvers to sideboards.
7. He cleans the glass shelves, cupboards, furniture’s etc.
8. Waits in the kitchen and picks up the necessary items required by the guests.
9. His duty is to polish cutlery, crockery and glassware on weekly or monthly basis.
10. Picks up necessary stationary requirements for the restaurant from the stores.
TYPES OF RESTAURANTS:
1. Night Club
2. Fast Food
3. Multi cuisine Restaurant
4. Specialty Restaurant
5. Coffee Shop
6. Pool Side Restaurant/ Barbeque Restaurant
7. Milk Bar
8. Commercial Restaurant
9. Grill Room
10. Pub/ Bar/ Permit Room
11. Discotheques
1. Night club:
A nightclub offers gambling facilities, cabaret dance etc. Food & drink are served
along the dance. They usually open during the dinner. Mostly it is for members. If any walk
in customers enters in the nightclub, they are charged heavily.
2. Fast Food:
The fast food out let provide food & drink in highly specialized environment
characterized by high investment. These outlets will have a few choices compared to the
normal restaurants. These outlets will have sophisticated meal package & marketing. For
example. “McDonalds”.
3. Multi Cuisine Restaurant:
The service of food & beverage is done in a French style. The multi cuisine is a mixed
cuisine from different places. The decorations inside the restaurant should be of a high
standard. The rates would be high. The style of service is a Table d hote & Al a Carte menu.
The customer would be of high class (both family as well as business crowd).
4. Specialty Restaurant:
This restaurant offers ethnic or traditional cuisine that includes vegetarian, seafood,
& non-vegetarian food. The entire atmosphere & décor of the restaurants are matched to a
particular type of food or a particular theme. The rates are higher. Both A la Carte & Table
d hote menu are presented to the customers. The customers would be both family as well as
business class. For example
Chinese, Italian, Indian etc.
5. Coffee Shop:
A coffee shop is a concept from United States where they used to have faster life
style. The food will be pre plated & the atmosphere would be of informal. Tables will have
only necessary cutlery & flatware to promote a faster & quick service. The coffee shop is a
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24 hrs restaurant. The operation of the restaurant would be very quick. The basic motive of
the restaurant is to serve the customer as fast as possible.
6. Barbeque Restaurant/ Pool Side Restaurant:
The barbeque restaurant is a open ambience restaurant. These restaurants are
located near swimming pool. The restaurant kitchen has a glass window. From the
restaurant, the guest can watch what is happening inside the kitchen. In this restaurant, the
rates are higher than the normal restaurant. The food served in this restaurant is a “A La
Carte” menu. In the restaurant the food served are grilled items i.e. the food prepared out of
dry heat & the roasted items.
7. Milk Bar:
A restaurant dispensing milk & milk products. For example, milk shakes, coffee, tea
or any type of hot beverages. The rates are normal.
8. Commercial Restaurant:
The restaurant which is located in the heart of the city that is near, business center,
cinema theaters, bus terminus, railway stations or air ports etc. These restaurants are mainly
meant for the low class as well as middle class people. The rates are not high it is moderate.
The service provided in this type of restaurant is French service & American service.
9. Grill Room:
Grillroom is a room inside the restaurant where various cuts of meat are displayed.
The guest selects his own meat cut from the display counter and would ask to cook it. The
preparation is done in front of the customer and then it is served. Normally the grillroom
has a glass partition between the restaurant and the kitchen. These types of restaurants are
normally found in the five star hotels. The grillroom is well designed and the décor of the
restaurant would differ from the ordinary restaurant. The rates are higher than the ordinary
restaurant.
10. Pub/ Bar/ Permit Room:
This outlet provides food & beverage to the customers. The food & beverage are
served in a highly specialized environment with music in the background. Normally in the
pub/ bar the snacks are served the meal is not entertained.
11. Discotheques:
This is a kind of restaurant, which is meant for dancing for the guest inside the
restaurant area. A live band also performs along with the dance. An essential part of this type
of restaurant is a bar and the food normally offered will be of snack items. There would be
dance floor with disco Jackie who would run the show in a smooth way. Only couples are
allowed inside these outlets. The charges are only for couple not in singles.
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