Food and Beverage

Module 5
Food and Beverage Organizational Structure and Its Function and
Responsibility

In this unit you will learn the job titles and its duties and responsibilities of a food
and beverage service staff.

LEARNING OBJECTIVES:
At the end of the module the learner are expected to:
1. Learn the organizational structure of Food and Beverage Department
2. Define the duties and responsibilities of each job titles
3. Learn the specific role required to provide food and beverage service to guests.

The food and beverage department is one of the

major department in hotel which is in charge for
the food and beverage service to guests needs.
It is has four sub- units divided into restaurant,
bar, banquet, room service depend on the set up
of the management

MELVIN G. MARCELO, MSHM

 Food and Beverage Organizational Structure – Large Hotel
Adopt from setupmyhotel.com

Food and
Beverage
Manager/Dire
c

Asst. Food
and
Beverage
Manager

………………………………………………
Steward

Room BAR/Bevera Banquet Restaura

Service ge Chief
Manage nt

Room Bartende Assista Assistant Stewardin

Service nt Restaura g
Banquet nt
M

Room Bar Banque Captai

Service Waiter/Waitres t

Room Banquet Restaurant

Service Waiter/Waitre Waiter/Waitre

Food and Beverage Organizational Structure – Small Hotel

MELVIN G. MARCELO, MSHM

 Adopt from setupmyhotel.com

Food and Beverage

Manager

Room Service BAR/Beverage Banquet Restaurant

Captain Supervisor Manager Manager

Banquet Restaurant
Order Taker Bartender Captain
Captain

Room Service Banquet Restaurant

Bar Waiter/Waitress Waiter/Server
Waiter/Waitress Waiter/Server

MELVIN G. MARCELO, MSHM

The organization chart of food and Beverage Service Department provide a clear
picture of the lines authority and the channel of communication in a large hotel it is
headed by the Food and Beverage Director assisted by the respective outlet managers
and Assistant Food and Beverage Managers. Structures depend on the size of the hotel
operation.

Duties and Responsibilities

1. Food and Beverage Manager

Reports to: Assistant Director of Food & Beverage and
Director of Food and Beverage

A Food and Beverage Manager is responsible for the operations and ensuring
guest safety of a restaurant do handling complaints, create restaurant policy and
complying with food and safety regulations.

Responsibilities
 Design attractive menus
 Develop relationship with regular customers
 Follow food and safety regulations
 Order food supplies for the kitchen
 Ensure customer satisfaction
 Assist marketing events
 Create restaurant policies
 Hire and train staff

2. Assistant Food and Beverage Manager

Reports to: Food and Beverage Manager

Assistant Food and Beverage Manager assist the Food and Beverage Manager
in daily operations in food and beverage services

Responsibilities
 Assign work assignment to staff
 Assist Food and Beverage Manager to work on schedules, payroll and
training duties
 Assist Food and Beverage Manager for punctuality, communicating on
requirements
 Checking of staff to follow restaurant service standards
 Check food and beverage orders

MELVIN G. MARCELO, MSHM

  Greet customers and communicate with the guests
 Assist Food and Beverage Manager customer complaints

3. Room Service Manager

Reports to: Food and Beverage Manager

Room Service Manager, assist in organizing, management and administration

and operational for room dining management

Responsibilities
 Oversee the daily operations of the hotel’s room service operations
 Supervise room service staff
 Respond to guest complaints
 Work hand in hand with Food and Beverage Manager and update issues
as they arise
 Arrange documentation for work shift and requisitions
 Prepare meeting staff
 Monitor service skill and standards apply in the service
 Coordinate loss prevention in room service operation
 Provide training to department heads
 Monitor and supervise mini bar section
 Supervise room service area
 Plan and conduct meeting for outlet

4. BAR/Beverage Manager
Reports to: Restaurant Manager

BAR/Beverage Manager manage the bar area at a restaurant and focus on the
consumption of beverages.

Responsibilities
 Train and monitor drink operation
 Interact with guests
 Responsible on inventory and stocks

5. Banquet Manager
Reports to: Sales and Food and Beverage Manager

MELVIN G. MARCELO, MSHM

 Banquet Manager coordinates the delivery of food and beverage for functions
and other details that pertains to affairs or events held in a banquet and meeting
rooms.

Responsibilities
 Attain budgeted food and beverage sales inclusion of labor cost
 Controls costs and quality service
 Participate in Food and Beverage marketing activities.
 Controls cutlery, glassware, linen and equipment
 Prepares forecasting and actual budget

6. Restaurant Manager
Reports to: Assistant Director of Food & Beverage and
Director of Food and Beverage

Restaurant Manager maintains restaurant returns, profitability and quality service

standards

Responsibilities
 Coordinates regular management operations
 Supervised the over-all food and beverage service
 Ensure customer satisfaction
 Respond to customer complaint

7. Room Service Captain

Reports to: Room Service Manager

Room Service Captain provide well-organized service of food and beverage

particulars to guest’s room service. Supervise operational standards and
oversee the performance of all room service staff.

Responsibilities
 Complete knowledge of menu items available to room service
 Manage to explain hotel room layouts
 Follow standard telephone etiquette when speaking to a guest
 Take room service order
 Coordinate all guest orders in advance in-order to avoid issues in
delivering to guest rooms.
 Ensure all orders from the kitchen are prepared and presented correctly
 Ensure efficient delivery, hot food is maintained hot and cold items are
serve cold
 Awareness of all amenities are set-up and serve on time.

MELVIN G. MARCELO, MSHM

  All trays and carts are in proper places from hotel corridor and elevator
bays at all time
 Make sure room service equipment are functioning well
 Make an update to Room Service Manger any problem arises

8. Assistant Banquet Manager

Reports to: Banquet Manager

Assistant Banquet Manager – supports and

manages events, coordinate venues,
directs the catering staff, pre-planning the
events to ensure best and satisfy the
guest’s needs.

Responsibilities
 Meeting clients, taking contracts and discuss the preparation for the
events
 Assisting the Banquet Manager for pre-planning events
 Coordinates catering services, staff and banquet business
 Check food and beverage service
 Monitor banquet budget
 Provide assurance of quality service to guests

9. Assistant Restaurant Manager

Reports to: Restaurant Manager

Assistant Restaurant Manager assist the Restaurant Manager working on the

department.

Responsibilities:
 Oversee training program to staff
 Perform inspection of food and beverage preparation and presentation
 Maintain inventory sales
 Maintain excellent standards in operation
 Manage workload and effective working restaurant activitie

10. Chief Steward

Reports to: Assistant Food and Beverage Manager

MELVIN G. MARCELO, MSHM

 Chief Steward – train and supervise the stewards who stock the kitchen pantry,
wash dishes, work in the storeroom and stock or deliver food and supplies,
cleaning storage areas and polished silverwares

Responsibilities:
 Responsible to familiarize steward in cleaning standard and procedure of
organization
 Keeps track of inventory, order supplies and equipment
 Coordinates with catering department for banquets and events schedule
for the supplies needed

11. Stewarding Supervisor
Reports to: Chief Steward

Stewarding Supervisor Supervise steward and night cleaners for the

banquet/event function.

Responsibilities:
 Assures all trash are properly disposed
 Monitor the needs in the kitchen and other areas needed materials and
equipment
 Checking the cleaning standards of all glassware, chinaware and other
silverwares, copperwares for dining room service
 Check work assignments for quality
 Monitor cleaning standards

12. Room Service Order Taker

Reports to: Room Service Captain

Room Service Order Taker responsible to manage all service requirements to

room service

Responsibilities:
 Answers all telephone calls with etiquette, courteous, efficient and
promptly
 Knowledgeable of room service menu and promotions in Food and
Beverage outlet
 Offer recommendations and suggestions to guests
 Good conversation and selling technique
 Pay attention to guests order, and write down clearly
 Communicate with the kitchen on menu questions and food availability

MELVIN G. MARCELO, MSHM

13. Bar Waiter/Waitress
Reports to: Bar Manager / Bar Captain

Bar Waiter/Waitress serve and describe alcoholic and non-alcoholic drinks

Responsibilities:
 Welcome guests with company standard in Bar and Lounge areas
 Take beverage orders
 Respond to guests request
 Mix and garnish beverages according to recipe and control standard
 Aware of the bar menu and its promotions
 Knowledgeable in beer and wine selection and service
 Establish rapport to guests
 Replenish beverages and make sure station is well-stocked at all time
 Assist in inventory of products
 Excellent communication skills and expert spirits, beer, wine cocktails and
coffee, tea drinks

14. Banquet Captain

Reports to: Assistant Banquet
Manager

Banquet Captain supervise banquet

staff and coordinates standards on
setting up banquet hall service, event
courses, cleaning and staff grooming, hygiene and sanitation

Responsibilities:
 Maintain guest relations
 Manage all guest request, complaints and queries
 Ensures update reports to respective departments such as Sales, Kitchen,
Food and Beverage, Security and others
 Check banquet rooms, service and kitchen areas for cleanliness, set-up,
supplies and equipment for the function
 Answer correctly to guests requests and complaints
 Coordinates functions details with banquet, conference planning and
kitchen staff
 Assist the Banquet Manager to establish maintenance, repair and cleaning
schedule for all banquet equipment and facilities

15. Restaurant Captain

Reports to: Restaurant Manager / Assistant Food and Beverage Manager

MELVIN G. MARCELO, MSHM

 Restaurant Captain – promote and ensure guest satisfaction in providing quality
service, maintain safe, sanitize work environment.

Responsibilities:
 Welcome guests with warm manner
 Assist guests in table reservation and seating arrangement
 Present menu with standards
 Speak clearly
 Answer guest queries about menu and other selections in menu card
 Set table according to type of event and service standards
 Maintain cleanliness of work areas, china, glass for the entire shift

16. Room Service Waiter/Waitress

Reports to: Room Service Captain

Room Service Waiter/Waitress prepares orders, set trays and delivering items to
guest’s room. Maintains cleanliness at work and guest area

Responsibilities:
 Set tables, tray according to food ordered and service standards of the
hotel
 Deliver and picks up all food and beverage service equipment
 Serve guests as per the standard sequence of service
 Check payments of the guests
 Monitor guests comments and suggestion
 Perform other assigned duties and responsibilities as assigned by the
superior

17. Banquet Waiter

Reports to: Banquet Captain

Banquet Waiter serves food and drink during functions, specials events

Responsibilities:
 Set up tables, tablecloths, table set-up, table placement and buffet
 Carrying food trays and serving guest
 Filling up glasses, remove and replenish utensils
 Cleans task and breakdown service
 Provide quality standards of safety and cleanliness
 Present self with good grooming and good appearance standards

MELVIN G. MARCELO, MSHM

18. Restaurant Waiter
Reports to: Restaurant Captain

Restaurant Waiter is skilled in taking orders and delivering

food and beverage to guests

Responsibilities:
 Deliver outstanding wait service for guests satisfaction
 Take orders and deliver food and beverage
 Make recommendations, answer queries and
share information on promotions of the
restaurant

19. Steward
Reports to: Stewarding Supervisor

Steward assists in keeping a restaurant, bar, or lounge

clean and sanitize, cleaning dishes and customer needs.

Responsibilities:
 Cleaning and setting tables
 Place decoration and interiors for the operations
 Welcome guests, seating and serving, refilling water
 Delivering beverages from the Bartender
 Store wait staff serving stations with the condiments, utensils, trays
 Assists the wait staff with all aspects of service
 Clear tables and prepares for the next set-up
 Rubdown food from dirty dishes, pots, pans,
plates, flatware, glasses, washing dirty dishes
 Assist in sweeping, mopping, polishing
restaurant, bar, kitchen and equipment
 Carry used linen to or from the laundry section
 Assist with unloading and storing stock.

MELVIN G. MARCELO, MSHM