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7/31/2019 food & beverage service hierarchy
1/19
FOOD & BEVERAGE SERVICE PERSONNEL
FOOD & BEVERAGE MANAGER:
Ensures that the required profit margins are achieved.
Updates & compile new wine list as per availability,trends & needs.
Compiling in liaison with kitchen, menus for variousservice areas and special occasions.
Employing and dismissing staff.Determining portion sizes in relation to selling price.
7/31/2019 food & beverage service hierarchy
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FOOD & BEVERAGE SERVICE PERSONNEL
RESTAURANT MANAGER / SUPERVISOR.
Has overall responsibility for the organisation and
administration of particular F&B service areas. Ex: lounges, room service, restaurants, private
banqueting suites.
Sets the standards for service and is responsible for staff
training required, on job or off job. Makes out duty rotas, holiday lists & hours on and off
duty.
7/31/2019 food & beverage service hierarchy
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FOOD & BEVERAGE SERVICE PERSONNEL
RECEPTION HEADWAITER:
Responsible for accepting any bookings and for keeping
the booking diary up to date. Reserves tables and allocate these reservations to
particular stations.
Greets guests on arrival and takes them to the table and
seats them.
7/31/2019 food & beverage service hierarchy
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FOOD & BEVERAGE SERVICE PERSONNEL
HEADWAITER / maitre d hotel / SUPERVISOR:
Has overall charge of the staff team.
Responsible for seeing whether service pre-preparationsare carried out efficiently or not.
Assist the reception headwaiter during service & mighttake orders if station waiter is busy.
Helps with compilation of duty rotas & holiday lists. May relieve restaurant manager or reception headwaiter
on their day offs.
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FOOD & BEVERAGE SERVICE PERSONNEL
STATION HEADWAITER:
Overall responsible for a team of staff serving a number
of sets of tables from one sideboard. Each set of tables under the station headwaiters control
is called a station.
Should have good knowledge of food & wine service and
be able to instruct other members of staff. He takes the order from host and serves the same with
the help of chef de rang.
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FOOD & BEVERAGE SERVICE PERSONNEL
STATION WAITER / chef de rang:
Same work as the station headwaiter and relieve him on
day offs. Station waiter is less experienced than station
headwaiter.
Both station headwaiter & station waiter works as a
team for effective and speedy service.
7/31/2019 food & beverage service hierarchy
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FOOD & BEVERAGE SERVICE PERSONNEL
ASST. STATION WAITER / demi-chef de rang :
Is the person next in seniority to the chef de rang and
assist where necessary.
7/31/2019 food & beverage service hierarchy
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FOOD & BEVERAGE SERVICE PERSONNEL
WAITER / SERVER / commis de rang :
Acts by instruction from the chef de rang.
Mainly fetches and carries. Do a little service of either vegetable or sauces. Offer
rolls, places plates on the table.
Helps to clear the tables after each course.
Carries out service pre-preparation cleaning.
7/31/2019 food & beverage service hierarchy
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FOOD & BEVERAGE SERVICE PERSONNEL
TRAINEE COMMIS / debarrasseur / apprentice :
Debarrasseur is the Learner having just joined.
During service he keeps the sideboard filled withequipments.
Helps to fetch and carry items as required.
Carries out service pre-preparation tasks.
May be responsible for serving sweets, assorted cheesefrom trolley.
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FOOD & BEVERAGE SERVICE PERSONNEL
CARVER / trancheur :
Responsible for the carving trolley and the carving of
joints at the table as required. Carver will plate up each portion with the appropriate
accompaniments.
7/31/2019 food & beverage service hierarchy
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FOOD & BEVERAGE SERVICE PERSONNEL
FOOD SERVICE STAFF / chef d etage / floorwaiter :
Responsible for a complete floor in an establishment.
In large hotels floor service is throughout the day but insmall hotels it is limited to morning teas or breakfasts.
The staff consist of head floor waiter with appropriateno. of floor waiter working for him.
Responsible for service of all food & beverage in rooms. Staff would normally works from a floor pantry or from a
central kitchen.
7/31/2019 food & beverage service hierarchy
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FOOD & BEVERAGE SERVICE PERSONNEL
LOUNGE STAFF / chef de sale :
Staff may deal with lounge service as a specific duty only
in first class hotels. In small hotels f&b staff takes care of these services on
rotational basis.
Responsible for service of morning coffee, afternoon
teas, aperitifs and liqueurs before and after lunch ordinner.
Responsible for setting up the lounge in the morning andmaintaining cleanliness throughout the day.
7/31/2019 food & beverage service hierarchy
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FOOD & BEVERAGE SERVICE PERSONNEL
WINE BUTLER / WINE WAITER / sommelier :
Responsible for the service of all alcoholic drinks during
the service of meals. The person must also be a sales person.
Should have thorough knowledge of all drinks servedand food & wine combination.
Should have knowledge of the licensing laws in respectof the particular establishment and area.
7/31/2019 food & beverage service hierarchy
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FOOD & BEVERAGE SERVICE PERSONNEL
COCKTAIL BAR STAFF :
The person must be responsible and well versed in the
skill of shaking & stirring cocktails. Should have thorough knowledge of all alcoholic and
non-alcoholic drinks.
Should have knowledge of licensing laws.
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FOOD & BEVERAGE SERVICE PERSONNEL
BUFFET ASSISTANT / buffet chef / chef de buffet:
Is in-charge of the buffet in the room, its presentation,the carving and portioning of food and its service.
The staff member would normally be a member of thekitchen team.
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FOOD & BEVERAGE SERVICE PERSONNEL
CASHIER:
Responsible for billing and taking payments, or making
ledger account entries for a F&B operation. Includes making up bills from food and drink checks or,
alternatively, in a cafeteria, for ex: charging customersfor their selection of items on a tray.
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FOOD & BEVERAGE SERVICE PERSONNEL
COUNTER ASSISTANTS :
Are found in cafeterias where they would stock the
counter and sometimes serve or portion food forcustomers.
Duties may include some cooking of call order items.
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FOOD & BEVERAGE SERVICE PERSONNEL
TABLE CLEARERS :
They are found in seating areas where the service is not
waiter service. Responsible for clearing tables using trolleys specially
designed for the stacking of crockery, glassware, cutleryetc.
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FOOD & BEVERAGE SERVICE PERSONNEL
FUNCTION CATERING / Banqueting staff:
It includes banqueting manager, one or two asst.
banqueting managers, 1 or 2 banqueting headwaiters, adispense person and a secretary to the banquetingmanager.
All other staff required are normally engaged on a casualbasis.
In smaller hotels the manager, assistant manager andthe headwaiter undertakes the administrative &organisational work.