Food and

Beverage
Service

 Your Description Goes Here

Organization of the
Food and Beverage
Division

Food and beverage service among

hotels, restaurants and food
outlets are handled by the Food
and Beverage Services
Department, under the
command and responsibility of
the Food and Beverage Manager.

When there are voluminous and complex operations,

there maybe a need for further division of labor that
require a creation of sub-units which will be
supervised by supervisors or section heads. Among
the sub-units are:
Bars headed by the Bar supervisor or bar captain
Food outlets supervised by Outlet supervisors
Room service under the responsibility of the Room
service supervisor or captain
Banquet service (both for in-house function and
catering) under the supervision of the Banquet
supervisor.

Responsibilities of
the
Food and Beverage
Division

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 The delivery of food and beverage service to

guests in all its outlets, guestrooms, function
rooms, and outside catering in accordance with
prescribed standards;
Maintaining the goodwill of patrons and guests
through effective guest relations, proper handling
of guest complaints, inquiries and requests;
Ensuring the attainment of sales forecasts
through the administration of promotional
strategies and suggestive selling techniques;

 Ensuring the consistent implementation of

the companys internal control program
which include budget control, cost control,
quality assurance and other related areas;
Preparing drink and wine list;
Coordinating with the kitchen and other
departments on matters pertaining to
food preparation and service;

Organizational
Chart
of the
Food and
Beverage
Division

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Food and Beverage Director or Manager

Outlet Manager or
Supervisor

Room Service Manager

or Supervisor

Bar Manager or
Supervisor

Banquet Manager
or Supervisor

Captain Waiter

Room Service
Captain

Bar captain

Banquet Captain

Waiters
Busboys

Room
Service Order
Taker
Rooms
Service
Waiter

Bartender
Bar
Attendants
Bar Boys

Banquet
Waiters
Banquet
Receptionists/
Attendants

Job Description:

Food and Beverage Manager

Basic Function:
Plans, organizes, directs and controls the
delivery of service in all outlets,
guestrooms, and banquets and sees to it
that policies and standards are complied
with.

Headwaiter or Outlet
Supervisor
Basic Function:
Oversees food and beverage operations in
his assigned outlet, ensures that service is
carried out in accordance with prescribed
standards and policies.

Captain Waiter
Basic Function:
Oversees the set-up and delivery of service
in his/her assigned station.

Receptionist
Basic Function:
Welcomes and greets customers at the
entrance and escorts them to their tables.

Waiter
Basic Function:
Takes and serves food and beverage order
according to prescribed standards of
service.

Busboy
Basic Function:
Dining room helper and runner.

Bartender
Basic Function:
Prepares / mixes alcoholic and non-alcoholic
beverages according to prescribed
standards.

Barboy
Basic Function:
Acts as runner and helper in the bar.

 Your Description Goes Here