FOOD AND

BEVERAGE
SERVICES
ORGANIZATION-
LARGE HOTEL
Food and Beverage
Manager/Director
 Job Description
• A “Food and Beverage Manger” forecasts, plans and
controls the ordering of food and beverages (drinks) for a
hospitality property. He/She also manages finances
related to the whole process of purchasing food and drink
for the hotel premises. “Purchasing” includes sourcing,
ordering and transporting of Food and Beverage (F&B).
 Position Summary
• Responsible for overall operation for the restuarant, food
and beverage managers hire staff, purchase food and
stock, and make sure everyone is trained on proper food
preparation, proper and legal alcoholic beverage service
kitchen safety techniques and understand health
standards.
 Duties and Responsibilities

• Responsible for overall operation for the restuarant, F&B

managers hire staff, purchase food and stock, and make sure
everyone is trained on proper food preparation, proper legal
alcoholic beverage service kitchen safety techniques and
understand health standards.
• Supervise operation and handling of all F&B outlets for gallery
area.
• Monitor and ensure fulfillment of company's specified projects
and maintain regulatory board of Public Health department for
better output.
 Education
• No specific educational requirements exist to become a
F&B manager. However, obtaining a postsecondary
certificate or degree may improve career opportunities
and is often preferred by employers. You can find food
service programs through 2-year and 4-year colleges and
universities.
Assistant Food and Beverage
Manager
 Job Description

• An “Assistant Food and Beverage Manager” works with

the F&B manager in a restuarant or hotel dining room.
The person is responsible for carrying out various
duties to ensure that customers receive excellent
service by providing the best food and drinks. He/She
is also responsible for maintaining profits from food and
drink sales, having excellent communication and
customer service skills.
 Position Summary
• Assistant Food and Beverage Managers check F&B
orders to verify they are prepared and served within
company standards. They greet customers and check
that they are enjoying their experience.
• They also manage customer complaints and rectify
customer problems.
 Duties and Responsibilities

• In the absence of the F&B manager, the assistant

oversees the entire operations in a restuarant or a hotel
dining area. This includes knowing the different functions
associated with F&B, supervising staff, and planning
various functions inside the restuarant.
• To provide best customer service, the assistant F&B
manager must make decisions that will create positive
environment for the staff to perform efficiently and for
customers to have a great time.
 Duties and Responsibilities

• An assistant F&B manager must also assist in food

service operations, including staffing, scheduling, and
coordinating services for breakfast, lunch and dinner.
• To ensure food prepared in the dining room's kitchen is
cooked thoroughly and meets customers' satisfaction.
 Education
• Assistant food and bevarage managers have a high
school diploma or GED. They receive guided, on-the-job-
training from their immediate supervisor, usually for a
period of one to two weeks, in order to become familiar
with dining and kitchen operations and staff members.
Room Service Manager
 Job Description
• Room service managers are responsible for organizing
and directing employees in their company's room service
department. Their responsibilities vary greatly, as they
may work in hotels, casinos, cruise ships, and many other
areas of hospitality.
 Position Summary
• Assist in the organising, management and administration
and all operational aspects for the In Room dining
department. Maintain high quality products and service
levels.
• He/She is expected to market ideas to promote business,
reduce employee turnover; maintain revenue and payroll
budgets; and meet budgeted productivity while keeping
quality consistently high.
 Duties and Responsibilities
• Oversee all aspects of the daily operation of the hotel's
Room service operation.
• Supervise all Room Service personnel.
• Respond to guest complaints in a timely manner.
• Work with other F&B managers and keep them informed
of F&B issues as they arise.
 Education
• Bachelors Degree in Hotel Management/Restuarant
Management preferred or equivalent experiene. At least 3
years of progressive experience in a hotel or a related
field; or a 4-year college degree and at least 1 years of
related experience.
 Experience
• 2 to 3 years experience as Room service supervisor or
equivalent combination of education and experience.
Knowledge of food service operations and a variety of
styles of services. Perform other duties as requested by
management.
Room Service Captain
 Job Description
• Maintain clealiness/sanitation of service and kitchen work
areas, related wares and equipment, assisting with
inventory as required. Be responsible for developing,
updating and maintaining service sections of operating
manuals. May perform host/hostess function if needed.
 Position Summary
• The primary responsibility is to provide friendly and
efficient service of food and beverage items to all guests
in the room and also poolside. Also responsible for
completing settlement and payment procedures
accurately.
• He/She is also responsible to supervise and oversee the
performane of all room service staffs and trainees. And
ensure that all room service duties are completed as per
the established room service operational standards.
 Duties and Responsibilities
• Have a complete knowledge of all food and beverage
menu items availlable to Room Service and pool side.
• Maintain thorough knowledge of the hotel and room
layouts.
• Have a good knowledge of wine and wine pairings.
• Greet guests appropriately at their room and provide
service upon items ordered.
 Education
• High School diploma or diploma in hotel management or
experience in a hotel or related field preferred.
 Experience
• 2 or more year's experience as Room Service/In Room
Dining Captain in a high volume hotel preferred.
Order Taker
 Job Description
• Create an environment for the guests designed to
stimulate all senses through personal services, amenities
and experiences. Follow up with guests with additional
services that enhance the guests' experience. Handle
guest requests personally and/or refer as appropriate.
Primarily responsible for guest orders froom room or pool
area via phone or any other ordering devices like mobile
apps, TV etc.
 Position Summary
• As a Room Service Order Taker you are responsible to
co-ordinate all service requirements addressed to Room
Service department.
• Also punches the food and beverage orders on the Point
of Sales systems. He/She should also coordinate guest
amenities and organizes guest table pick-ups on
completion of meals in a timely manner.
 Duties and Responsibilities
• Responsible for answering all telephone calls and
prioritizing said calls.
• Should have very good telephone etiquettes.
• Directly involve in the order taking and order placing
process while dealing with guest requests and orders,
courteously, efficiently and promply.
• Should have good knowledge of room service menu's.
 Education
• Hotel Management diploma holder or similar qualification.
 Experience
• 1 to 2 years experience in similar role in a full service
hotel preferred.
Room Service Waiter
 Job Description
• Responsible for preparing orders, set trays and delivering
items to guest rooms in an attentive and efficient manner,
and ensuring to provide excellent quality service as per
the Hotel Standard operating procedure.
 Position Summary
• Responsible for maintaining cleanliness at work and
guest areas by clearing, collecting and returning F&B
items to proper area.
• Recommends F&B combinations and also up sell
alternative and check with the guest regarding the
satisfaction of the meal.
 Duties and Responsibilities
• Set tables, trays according to type of food ordered and
the hotels' service standards.
• Performs opeinng and closing procedures established for
the department.
• Accurately records, pre-check and pick-ups all food and
beverage orders.
• Check in with guest to ensure satisfaction with each food
course and/or beverages.
 Education
• Hotel Management diploma holder or similar qualification.
Knowledge of computers, POS-Point of sales system and
inventory software.
 Experience
• 1 to 2 years experience as a Junior Waiter/Waitress in a
full service hotel preferred.
Trainees
 Job Description
• A trainee is required to understand the overall operations
of the hotel while specializing in one or two areas.
 Position Summary
• A trainee has to work in close association with different
departments in a hotel and assist them in their daily
routine operations.
 Duties and Responsibilities
• The role of this position is to learn to work within a team
whose goal is to increase sales and provid excellent
customer service.
 Education
• Completing degree programs in hospitality management
or hotel administration.
 Experience
• Obtain necessary skills by working in the industry for
years.
BAR-Beverage Manager
 Job Description
• Bar Managers keep their bars running smoothly by
handling day-to-day operations, managing resources and
employees, and creating a safe, fun environment for staff
and patrons. These professionals may also be known as
Pub Managers
 Position Summary
• Manage the business aspects of the bar, such as keeping
a current liquor license negotiating supplier contracts,
taking inventory and reordering supplies, managing
budgets, and setting goals.
 Duties and Responsibilities
• Hiring and training staff to provide excellent service to
patrons.
• Creating effective schedules and quickly resolving
conflicts to ensure that bar is well staffed during peek
hours.
• Setting and enforcing quality and safety controls.
• Ensuring licenses are updated and in line with current
legislation.
 Education
• High School Diploma
• More education is generally preferred.
 Experience
• Restaurant or management experience
• Excellent computer, problem-solving, and customer
service skills.
Bartender
 Job Description
• Bartenders mix, garnish and serve beverages and food to
customers. They may also be known as barkeepers or
mixologists.
 Position Summary
• Prepare alcohoic or non-alcoholic beverages for bar and
patrons. Interact with customers, take orders and serve
snacks and drinks. Also assess bar customers' needs and
preferences and make recommendations on drinks.
 Duties and Responsibilities
• Welcoming customers, reading and listening to people to
determine beverage preferences, making
recommendations, and taking drink orders.
• Planning drink menus and informing customers about
new beverages and specials.
• Selecting and mixing ingredients, garnishing glasses, and
serving beverages to customers.
 Education
• High School Diploma
• Education training, certificates may be required
• Computer literacy and basic math skills
• Knowledge of a second language is a plus
 Experience
• Excellent communication skills.
• Ability to keep the bar organized, stocked and clean.
• Eye for detail and understanding of drink mixing tools and
techniques.
Bar Waiter/Waitress
 Job Description
• Bar Waiter/Waitress serve alcoholic beverages and food
to nightclub and bar patrons. They may also be known as
Cocktail Servers.
 Position Summary
• Bar Waiter/Waitress interacts with customers by taking
their orders, making recommendations on their orders,
providing them accurate bills, and serving them food and
drinks. They also process payments, and supply
customers with whatever they need in a timely manner.
 Duties and Responsibilities
• Cleaning and clearing tables.
• Assisting with opening and closing duties, such as
preparing ingredients and restocking items, such as
straws, napkins, etc.
• Taking inventory of supplies and ingredients.
• Handling multiple tables and tasks in an efficient manner.
 Education
• High School Diploma or equivalent.
• Have knowledge of cocktails, beer, wine, and food.
 Experience
• Experience in serving beverages.
• Attentive and have friendly attitude.
Trainee
 Job Description
• A management trainee in the beverage industry normally
works in a hospitality business such as hotel or
restaurant. The role of this position is to learn to work
within a team whose goal is to increase sales and provide
excellent customer service.
 Position Summary
• The main role of a trainee is to gain experience of all
aspects of beverage industry. These people can learn all
required skills for their future jobs by doing different real
work duties.
 Duties and Responsibilities
• Interact with customers with good interpersonal skills and
communicate with them well.
• Practice all instructions given outlined by the supervisor.
• Work under pressure.
 Education
• Requirements of Trainee post vary according to
companies and subjects.
Banquet Manager
 Job Description
• The Banquet Manager is responsible for coordinating the
delivery of all food and beverage for functions held in the
Hotel and all details pertaining to functions being held in
all Banquet and Meeting rooms in keeping with the
standards prescribed by management.
 Position Summary
• Responsible for co-ordinating the delivery of all food and
beverage for functions held in the Hotel and all details
pertaining to functions being held in all Banquet and
Meeting rooms in keeping with the standards prescribed
by management.
 Duties and Responsibilities
• Achievement of budgeted food sales, beverage sales and
labot costs.
• Achieve maximum profitability and overall success by
controlling costs and quality of service.
• Participation and input towards F&B Marketing activities.
• Control Banquet china, cutletry, glassware, linen and
equipment.
 Education
• Degree or 3 years Diploma in Hotel Management or
equivalent.
 Experience
• Experience in Hotel management software and Point of
Sale software.
• Previous experience in similar job role
Assistant Banquet Manager
 Job Description
• Assistant Banquet managers work in restaurants, country
clubs, hotels, universities, and catering companies. They
supervise the banquet operations in absence of Banquet
Manager. Assist Banquet Manager in setting departmental
strategies and goals to achieve operational targets.
 Position Summary
• Assistant Banquet managers help with the details of a
banquet, including decorations, layout, cleanliness, and
service management. They also provide training to
cashiers and servers on their assigned duties.
• Maintain inventory of food materials, equipment, linens
and paper supplies to avoid any shortages.
 Duties and Responsibilities
• Issue cash drawers to cashiers on daily basis.
• Perform accurate reconcilation of daily cash controls.
• Record working hours of each staff and process weekly
payroll.
• Ensure all food and beverages are set up and served as
per company standards.
 Education
• Assistant banquet managers can earn a degree or
diploma in hospitality management or other related field,
but can also find employment with work experience.
 Experience
• Work across multiple industries, including entertainment,
hospitality, tourism, and education, and need
management skills and an eye for detail.
Banquet Captain
 Job Description
• Banquet captain oversee catered events, primarily at
hotels, convention centers, and other venues. They
schedule banquet service personnel, assign specific tasks
or services, ensure that safety and sanitation codes are
followed, and train staff to recognize improper guest
behavior.
 Position Summary
• Primarily responsible for the supervision of the banquet
staff and coordinates all food and beverage services
within the banquet department. Train the banquet team
and also oversees the enforcement of hotel standards on
setting up the banquet hall, up keeping, service, break
away, event, courses, cleaning, staff grooming and
hygiene.
 Duties and Responsibilities
• Scheduling servers and other personnel for an event.
• Making sure that all sanitation and safety codes are met.
• Assesing the overall cleanliness of a venue before an
event begins.
• Coordinates with the event host on all aspect of the
banquet function.
• Meet and greet guests in a friendly and warm manner.
 Education
• Banquet Captain need to have, at minimum, a high school
diploma.
Banquet Waiter/Servers
 Job Description
• Banquet waiter or servers set up for events, carry trays,
serve guests, and clean up at the events conclusion.
• Also responsible for accomodating all guests at a function
while circulating the room.
 Position Summary
• The Banquet Waiter or Server performs all tasks
associated with setting up, serving, and breaking down of
function rooms where banquet food service activities are
performed.
• He/She is responsible for the prompt, courteous, smooth
and efficient service of food and beverage to guets during
banquet and out door functions.
 Duties and Responsibilities
• Read and execute specifications listed on the Banquet
Event Orders.
• Attend all pre-shift meeting to ensure events flow
smoothly.
• Be in communication with the Banquet Captain regarding
any special needs.
• Assist in ensuring that each events are on time as per
banquet event course.
 Education
• Diploma in Hotel Management or equivalent, computer
basics and experience in working with Point of sales
software, banqueting software or billing software.
 Experience
• 1 to 2 year's experience one similar role in up scale hotel
with excellent oral and written communication skills.
Trainee
 Job Description
• A management trainee in the banquet industry normally
works in banquet events in hotels or restaurants. The role
of this position is to learn to work within a team whose
goal is to increase sales and provide excellent customer
service.
 Position Summary
• The main role of a trainee is to gain experience of all
aspects of banquet industry. These people can learn all
required skills for their future jobs by doing different real
work duties.
 Duties and Responsibilities
• Interact with customers with good interpersonal skills and
communicate with them well.
• Practice all instructions given outlined by the supervisor.
• Work under pressure.
 Education
• Requirements of Trainee post vary according to
companies and subjects.
Restaurant Manager
 Job Description
• Restaurant Manager are responsible for leading and
managing restaurants. They may be responsible for
different tasks such as restaurant marketing strategies,
recruiting and hiring restaurant staff, training, overseeing
food quality, developing menus as well as greeting and
serving restaurant guests.
 Position Summary
• Restaurant manager responsibilities include maintaining
the restaurant's revenue, profitability and quality goals.
He/She will ensure efficient restaurant operations, as well
as maitain high production, productivity, quality, and
customer-service standards.
 Duties and Responsibilities
• Manage and oversee the entire restaurant operation
• Deliver superior guest services
• Ensuring guest satisfaction
• Plan and develop guest loyalty programs
• Plan new and update existing menus
• Plan and develop the overall restaurant marketing
strategy
• Participate at local food events
 Education
• Computer literacy
• Culinary schoool diploma or BS degree in Business
Administration
 Experience
• Experience as a Restaurant Manager or similar role
Assistant Restaurant Manager
 Job Description
• Manages daily restaurant operations and assists with
menu planning. Maintains sanitation standards and
assists servers and hosts on the floor during peak mmeal
periods. Strives to continually imporve guest and
employee satisfaction and maximize the financial
performance in areas of responsibility.
 Position Summary
• An Assistant Restaurant Manager oversees the dining
area, supervise food and beverage service staff in
accordance with operating policies that he/she may help
establish.
• He/She also works with food and beverage staff to ensure
proper food presentation and proper food-handling
procedures.
 Duties and Responsibilities
• Creates a positive team atmosphere among team
members.
• Maintains records of staff periodic manner and operating
costs.
• Provides feedback and coaching to the team regularly.
• Understands building capability through cross training.
 Education
• Degree, High schooling or one year's Diploma in Hotel
Management or equivalent
 Experience
• Has effectively managed team members for 12+ months.
• Previous experience in similar job role.
• Coached and improved performance of atleast one poorly
performing team member.
Restaurant Captains
 Job Description
• Restaurant Captains are responsible to promote and
ensure guest satisfaction, maintain a safe and sanitary
work environment and ensure only the highest quality
products are being served.
 Position Summary
• Establishes rapport with guests to build guest loyalty and
gather constructive feedback to ensure satisfaction of
every individual guest.
• Also handle daily team member relations, and encourage
problem solving by team members through proper training
and empowerment.
 Duties and Responsibilities
• Always greet and welcome guests promptly in a warm
and friendly manner.
• Always thank and give food farewell to guests conveying
anticipation for their next visit.
• Assist guest with table reservations.
• Assist guest while seating.
• Ensure guest are serviced within specified time.
• Has a good knowledge of menu and presentations
standards.
 Education
• Diploma or degree in Hotel Management or related field.
Familiar with Point of sale system, MS office, Property
management system etc.
 Experience
• 2 to 3 years of work experience in Food and Beverage
Restaurant Waiter/Server
 Job Description
• A Restaurant Waiter/Server ensures that all guest are
served to the hotels standard in the Restaurant. Displays
highest standards of hospitality and welcome are
demonstrated at all times within all food and beverage
areas.
 Position Summary
• Takes orders for, serves (where applicable, prepares)
food and beverages to guests as per the hotels standards
in a friendly, timely and efficient manner.
• He/She also performs basic cleaning tasks as needed or
directed by supervisor.
 Duties and Responsibilities
• Greets guests and present them with the menu.
• Informs guests about the special items for the day and
menu changes if any.
• Suggest food and beverages to the guest and also try to
upsell.
• Take food and beverage orders from the guest on hte
order taking pads or on the handheld point of sales
system.
 Education
• High School diploma or equivalent preferred.
 Experience
• Previous serving experience required.
• Excellent oral communication skills required.
• Positive interpersonal skills required.
Trainee
 Job Description
• A management trainee in the restaurant industry normally
works in a hospitality business such as hotel or
restaurant. The role of this position is to learn to work
within a team whose goal is to increase sales and provide
excellent customer service.
 Position Summary
• The main role of a trainee is to gain experience of all
aspects of restaurant industry. These people can learn all
required skills for their future jobs by doing different real
work duties.
 Duties and Responsibilities
• Interact with customers with good interpersonal skills and
communicate with them well.
• Practice all instructions given outlined by the supervisor.
• Work under pressure.
 Education
• Requirements of Trainee post vary according to
companies and subjects.