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Food and beverage service staff: An introduction

1. F & B MANAGER: He is responsible for implementation of agreed policies forcontributing to the setting of catering policies. The F & B Manager ( also:

Commercial Director) of a hotel (rarely a pure catering business) is responsible for

organizing, planning, logistics and execution around the "Food and Beverage"

responsible.

2. ASSISTANT F&B MANAGER: In absence of F&B Manager, the Asst. F&BManager acts as the departmental head. In general, he helps the F&B Manager in

running the department smoothly and acts as his deputy.

3. Restaurant Manager (Dir ecteur de restaurant): He has overall responsibility forthe organization and administration of the food and beverage service areas. Restaurant

management is the profession of managing a restaurant. Associate, bachelor, and

graduate degree programs are offered in restaurant management by community

colleges, junior colleges, and some universities in the United States.4. RECEPTION HEAD WAITER(MAI TRE D' HOTEL DE RECEPTION): He is

responsible for accepting any bookings and maintaining the booking diary up to date.

He will reserve tables and allot their reservation to particular stations.

5. HEAD WAITER/ SENIOR CAPTAIN(MAI TRE D' HOTEL): He has over allcharge of the staff team in the dining room and is responsible for seeing that all the

duties necessary for the preparation for service are well and efficiently carried out,

and nothing forgotten.

6. STATION WAITER/ SENIOR STEWARD(CHEF DE RANG): He must be ableto carry out the same as a station headwaiter and relieve him on his day off.

7. JUNIOR STATION WAITER / STEWARD(DEM I CHEF DE RANG): This is apost, which is usually found in Europe and in the American hotels. As the term

implies he is next in seniority to chef de rang and aids him in his work.

8. ASSISTANT STATION WAITER/ ASSISTANT STEWARD(COMM IS DERANG):He is responsible for giving the KOTs to the kitchen, bring dishes to the

sideboard, removing plates from the guests table and returning used plates to the

washing up area. During the mise-en-place he would carry out some cleaning and

preparatory tasks.

9. APPRENTICE(DEBARRASEUR OR PICCOLO):He is the learner, having justjoined the food and beverage service staff and possibly wishing to take up waiting as

a career.

10.CARVER(TRANCHEUR): He is responsible for the carving trolley and the curvingof joints at the table as required.

11.FLOOR WAITER(CHEF D ' ETAGE):He is responsible for the service of mealsin the apartments.

12.TROLLEY ASSISTANT WAITER(COMMIS DE WAGON):He is a commis,junior assistant assigned to a trolley usually of hors d oeuvre, pastries, assorted

cheese, salads etc.

13.SOMMELIER: A sommelier or wine steward, is a trained and knowledgeable wineprofessional, normally working in fine restaurants, who specializes in all aspects of

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wine service as well as wine and food pairing. The most important work of a

sommelier is in the areas of wine procurement, wine storage, wine cellar rotation, and

expert service to wine consumers.

14.WINE WAITER OR WINE BUTLER(CHEF DE VIN):He is responsible for theservice of all alcoholic drinks during the service of meals.15.BEER SOMMELIER: A beer sommelier, (sometimes known as a 'cicerone',which isa private trademarked organization rather than a general term) is a professional who

works in the alcoholic beverage industry specializing in the service and knowledge of

beer. This knowledge includes an understanding of styles, brewing, ingredients,

history of beer and brewing, glassware, beer service, draught systems and food

pairings.

16.BARISTA: A barista is male or female "bartender", who typically works behind acounter, serving both hot drinks (such as espresso), and cold alcoholic and non-

alcoholic beverages, not a coffee-maker specifically.

17.BIKINI BARISTA: A bikini barista is a person who prepares and serves coffeedrinks while dressed in scanty attire such as a bikini or lingerie. This marketing trend

(sometimes referred to as sexpresso or bareista)

18.RESTAURANT CASHIER(CASSIER DE RESTAURANT): Sometimes it is theresponsibility of the restaurant staff i.e. the waiters to make the bill in small

establishment, but in sophisticated restaurants, the restaurant cashier does it.