DUTIES & RESPONSIBILITIES FOR CATERING

Creating Menus

Caterers must prepare a menu with a variety of different popular foods. Items may include appetizers,
entrees, salads, sandwiches, desserts or other foods that will meet your client's needs. Taking into
consideration that you may be serving large groups of people, some of whom may be vegans,
vegetarians, children or allergic to certain foods, you'll need to have a variety of options.

Event Coordination

In many instances, catering is delivered to parties or organizations that have a scheduled chain of
events. In these situations, caterers are required to work closely with the host or event coordinator to
be sure courses of the meal are served at the proper times without disturbing the guests or getting in
the way of any pertinent procedures. Wedding receptions are a prime example of such a situation.
Catering staff may serve appetizers while guests are being received, but, while toasts and bridal party
announcements are being made, servers may be required to leave the dining area until it is time to
begin the table service.

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Preparing Food

Food preparation may be one of the most important responsibilities of the caterer. Besides the
importance of providing quality foods with an attractive presentation, maintaining health and sanitary
standards is an absolute must for legal as well as ethical reasons. The caterer must also be fully
conscious of portion control in order to avoid profit loss, unnecessary waste or underserving the guests.

Transporting Food Items

The ability to transport food efficiently is essential to successfully complete an on-site catering job.
Certain items like pastas and meats must be kept hot, while salads or cold cuts must remain chilled.
Other items may be prepared in advance while some must be prepared at the site of the event, and still
there may be items that are prepared ahead of time but assembled at the event, such as beef
sandwiches. Knowledge of proper packing techniques and catering supplies, such as racks, Sternos and
thermal coolers and bags is required.
Setting Up

In many cases, the catering staff will be asked to set up all tables, chairs, linens and place settings where
the guests will be seated. Even if the event location has a pre-set dining area when the caterer arrives,
the food-service staff will be required to set up the food-serving area or create a buffet-style setup for
guests to serve themselves.

Food Service

Once all tables, place settings, serving areas, and food items are prepared and guests are ready to dine,
catering staffs may be required to serve the food. At most formal events, table service is offered and a
catering waitstaff will deliver the meal directly to the tables course-by-course while clearing discarded
dishes in between courses. At more casual events with buffet-style meals, the waitstaff may be asked to
serve certain items to guests who line up at the food-service station.

Cleaning Up

The final step in off-site catering is cleaning up and tearing down the dining area. All plates, dishes,
silverware and glasses must be removed, linens collected, tables and chairs removed and garbage
cleaned up. Packing up any left over foods, serving equipment, thermal containers and bags to return to
the home location is typically the last required responsibility for a caterer completing a job.

Organization chart of food and beverage department

1. ORGANIZATION CHART OF F&B DEPARTMENT 1www.indianchefrecipe.com

2. F&B MANAGER ASSISTANT F&B MANAGER CHEF DE CUISINE RESTAURANT MANAGER BANQUEITING
MANAGER ROOM SERVICE MANAGER BAR MANAGER SOUS CHEF HEAD WAITER BANQUITING HEAD
WAITER ROOM SERVICE MANAGER HEAD BAR MANAGER CHEFS DE PARTIE SATION HEAD DISPENCE
WAITER ROOM SERVICE CAPTAIN BAR TENDER COMMIS JR. STATION HEAD WINE WAITER ROOM
SERVICE STEWARD BAR WAITER WAITERS FOOD WAITER ASSISTANT STEWARD
2www.indianchefrecipe.com

3. DUTIES & RESPONSIBILITIES OF F&B DEPARTMENT • F&B MANAGER: Setting objectives and
monitoring performances. Formulating , planning and overseeing control system. Planning new
menus. Training, motivating and effectively controlling staff. Controlling all aspects of food &
beverage operation. 3www.indianchefrecipe.com
4. DUTIES & RESPONSIBILITIES OF F&B DEPARTMENT • ASSISTANT F&B MANAGER: Assisting section
heads during busy hours. Responsible for the operation of the outlet when the outlet manager is on
leave. Setting duty schedule for all the outlet manager and monitoring their performance.
4www.indianchefrecipe.com

5. DUTIES & RESPONSIBILITIES OF F&B DEPARTMENT • RESTAURANT MANAGER: Setting and

monitoring the standards of services in outlets. Admistrative duties such as preparing duty rotas,
granting leaves, monitoring staff positions, recommending staff promotions and discipline. Training
the staff by conducting daily briefing in the outlet. Formulating the sales and expenditure budget for
the outlet. 5www.indianchefrecipe.com

6. DUTIES & RESPONSIBILITIES OF F&B DEPARTMENT • ROOM SERVICE MANAGER: Responsible for the
operation of the room service outlet. Monitoring all operating aspects of the outlets such as service,
billing, duty rotas. Responsible for the equipment and keeping a track on the inventories.
6www.indianchefrecipe.com

7. DUTIES & RESPONSIBILITIES OF F&B DEPARTMENT • BANQUET MANAGER: Responsible for smooth
functioning of the outlet. Responsible for the organizing every minute details required in the outlet.
Responsible for the time booking of the hall till the guest settles the bill. 7www.indianchefrecipe.com

8. DUTIES & RESPONSIBILITIES OF F&B DEPARTMENT • CAPTAIN OR CHEF DE RANGE: In charge of a

particular section. Responsible for taking order from the guest and also to do up selling. Should be
able to communicate effectively with the guest. 8www.indianchefrecipe.com

9. THANK YOU 9www.indianchefrecipe.com

General Manager:

•Job Title: General Manager •Department: Managerial Reports To: Owner •Job Summary: •Proficient
in all stations; responsible for performance of restaurant; recruit, train, and discipline employees;
communicating job expectations; enforcing policies and procedures. •Determine system improvements,
and implement change. •Meet financial goals buy forecasting requirements; preparing budget. •Plans
menus by consulting with executive chef, adjusts menus, and estimates food costs. •Manage
advertising. •Maintain safe and sanitary environment by adhering to state food handling laws.
•Inventory and ordering •Scheduling events •Excel in customer service •Manage payroll for all
employees •

Front of House Manager:

•Job Title: Front House Manager •Department: Dining Room Reports To: General Manager •Job
Summary: •Proficient in all front of house stations: serving, bussing, hosting, and bartending. •In charge
of opening and closing restaurant. •Make and analyze food sale reports •Coordinating communications
between front of house and back of house staff. •In charge of customer satisfaction and respond to
customer complaints •Manage scheduling for all front of house staff •Inventory and ordering of items
such as alcoholic and nonalcoholic beverage supplies, glassware, silverware, linen, china, etc. •Oversees
distribution of tips, and server/bartender cash outs.

Steward:

•Job Title: Steward •Department: Sanitation Reports To: Front House Manager •Job Summary:
•Manage routine and heavy service and cleaning of floors, dishes, equipment, food storage and
preparation areas, restrooms, dining room, and grounds. •Maintains state and county standards of
sanitation and safety throughout the operation. •Must be able to operate all machinery. •Basic
understanding of food preparation operations. •Basic understanding of service preparation and
operation •Inventory of cleaning and maintenance supplies. •Stocking and organizing of supplies. •Work
and negotiate with front house manager and executive chef to ensure operational smoothness.
•Supervise dishwasher and busser to ensure quality of work is satisfactory

Dishwasher:

•Job Title: Dishwasher •Department: Sanitation Reports To: Steward •Job Summary: •Wash and
sanitize all dishes and cooking vessels (may also apply to some pieces of machinery) •Maintain upkeep
and organization of dishwashing station •Ensure food scrapes and garbage end up in proper receptacles
•Organize and stock all dishes and cooking vessels •Assist Steward in many cleaning and maintenance
jobs.

Busser:

•Job Title: Busser •Department: Sanitation Reports To: Steward •Job Summary: •Responsible for
removing any soiled dishes and linens from dining room. •Set tables properly with clean linens and
dishware. •Ensure tables and surrounding areas are clean and presentable. •Maintain and clean floors
before and/or after operation hours. •Assist steward in many cleaning and maintenance jobs. •

Lead Server:

•Job Title: Lead Server •Department: Dining room and Bar Reports To: Front House manager •Job
Summary: •Be proficient at bartending, serving and hosting. •Open and close restaurant •Open register
•Negotiate with employees and customers •Distribution of breaks and busywork •Communicate
between front and back houses •Ensure customer satisfaction •Answer questions about food,
beverages, and other restaurant functions and services •Enforce uniform policies •Supervise servers,
bartenders, and host/hostess to ensure that quality of work is satisfactory •

Server:

•Job Title: Server •Department: Dining Room Reports To: Lead Server •Job Summary: •Welcome and
greet guests •Inform guests of menu changes •Answer questions about food, beverages and other
restaurant functions and services •Take food and beverage orders and ensure that substitutions and
approved and understood •Deliver food from kitchen •Maintain clean service areas •Perform busy/side
work efficiently •Ensure guests are satisfied. •Prepare final bill and accept payment •Assist fellow
servers and bussers when necessary

Bartender:

•Job Title: Bartender •Department: Bar Reports To: Lead Server •Job Summary: •Mix and prepare
alcoholic and nonalcoholic beverages for customers •Welcome and greet guests •Inform guests of menu
changes or specials •Answer questions about beverages, food, or other restaurant functions and
services •Take beverage and food orders and ensure that substitutions are approved and understood
•Maintain clean and sanitary bar area •Prepare garnishes for beverages •Prepare final bill and accept
payment •Ensure that guests are served alcohol safely according to state and county laws. •Ensure that
guests are satisfied •

Host:

•Job Title: Host •Department: Dining Room Reports To: Lead Server • •Job Summary: •Answer and
direct phone calls. •Take and organize reservations •Plan seating chart •Greet guests, inform them of
wait times and/or escort to tables •Inform servers of guest arrivals •Maintain host station and entryway
•Orchestrate transportation for guests by communicating with valets or cab companies •

urchasing Manager (Catering/Food Services/Restaurants)

Date Posted: Ref JB3022368

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Job Description
1. Evaluate all purchase acquisitions and purchase orders on regular basis

2. Maintains purchasing documents, files and records for the purpose of ensuring the availability of
documentation and compliance with established policies and regulatory guidelines.

3. Maintain purchase order data and communicate with suppliers

4. Notify sales / customer service concerning delays

5. Ensures the availability of raw, packing materials & all Company needs in a competitive price &
in the right time.

6. Review annual production plan to ensure availability of raw & packing materials to ensure the
execution of the production plan.

7. Conducting e-auctions to ensure getting the best price.

8. Follow up the orders’ quantities & arrival dates at the factory.

9. Checking the invoices versus delivered quantities in terms of (price & quantity) before financial
approval.

10. Follow up with suppliers the shipment & arrival dates.

11. Follow up the shipments’ documents when received at bank, then supervises the preparation of
forms & documents to be approved from Investment Organism to continue clearance at the customs
duty at airport & at Alexandria Port.

12. Export: Contacting existing clients, receiving orders for export.

13. Negotiating export price with suppliers.

Skills

1) To perform each essential duty satisfactorily and in a timely manner

2) Basic knowledge of supply chain management

3) Good organizational skills

4) Close attention to detail is essential

5) Excellent communication skills

6) Strong interpersonal skills

7) Fluent in English & Arabia spoken and written

8) Good knowledge of Microsoft Office, and other programs

9) Must have minimum Five years previous experience in purchasing Food & beverage in GCC
region with Transferrable Iqama