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  • Organizational Chart in FBS Department

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    Michelle F. De Guzman
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    The document outlines an organizational chart for a restaurant. It describes the duties and responsibilities of restaurant managers, including developing budgets, marketing activities, training staff, and revenue collection. It distinguishes between line managers, who directly generate revenue, and staff managers, who provide support. Typical production positions are also summarized, such as chefs with managerial and food preparation duties, and cooks who specialize in specific dishes.

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    Food And Beverage Services/ bussboy service

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    The document outlines an organizational chart for a restaurant. It describes the duties and responsibilities of restaurant managers, including developing budgets, marketing activities, training staff, and revenue collection. It distinguishes between line managers, who directly generate revenue, and staff managers, who provide support. Typical production positions are also summarized, such as chefs with managerial and food preparation duties, and cooks who specialize in specific dishes.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    242 views2 pages

    Organizational Chart in FBS Department

    Uploaded by

    Michelle F. De Guzman
    The document outlines an organizational chart for a restaurant. It describes the duties and responsibilities of restaurant managers, including developing budgets, marketing activities, training staff, and revenue collection. It distinguishes between line managers, who directly generate revenue, and staff managers, who provide support. Typical production positions are also summarized, such as chefs with managerial and food preparation duties, and cooks who specialize in specific dishes.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    of 2

    ORGANIZATIONAL CHART

    Restaurant Managers

    Specific Duties:

    · Develops & monitors operating budgets;


    · Contact for ads/marketing activities, insurance,
    attorney, banker, and accountant;
    · Supervises, schedules, and trains F&B Controller;
    · Provides info for payroll, tax, and financial statement.
    Designs cash security & disbursement systems;
    · Reviews reports, solves problems;
    · Meets with clients; plans and prices events;
    · Revenue collection;
    · Consults with Chef, Supervisors and Staff.

     Line vs. Staf

     Line Managers
    Have authority within or over one or more revenue-
    generating departments that directly provide goods or
    services to guests.

     Staff Managers

    Provide support and advice to line managers.

    · No direct impact on bringing revenue


    · Technical specialists
    · HR manager
    · Controller
    · Purchasing
    · Others

     Typical Production Positions

     Chefs-executive, sous (assistant), garde-manger,


    banquet
    · Managerial & Production Duties
    · Plan menu
    · Recipe standardization
    · Overall food quality
    · Food purchase specification
    · Prepare daily entrees
    · Plan and oversee special events
    · Develop procedures for food production

     Cooks-soup, sauce, fish, roast, pastry

     Assistant:
    · Bakers-head bakers, assistant bakers, pastry Chefs
    · Pantry (Cold Food) staff
    · Stewards-chief stewards, porters, dishwashing
    employees
    · Storeroom and receiving employees

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