FOOD

and
BEVERAGE
PERSONNEL
WAITER
•The waiter is the person with the most contact with
the customers. He or She deals and interact with the
guests from the moment they arrive at the
restaurant, service throughout the course of meal,
billing process and until the moment they leave.
•And also responsible for the preparation of services
operation until the closing time.
 RESTAURANT MANAGER
(Directeur du restaurant)
He has an overall responsibility for the food and beverage service areas. This
includes the lounge, floors, grill rooms and the restaurants.

He is responsible for any staff training that may be necessary

to be carried out on/off duty.
Sets the standard for service.
Constructs the duty rosters, holiday lists, and hours on/off
duty so that all the service areas will run efficiently and
smoothly.
Responsible for all the restaurant service and is in general
charge of all persons connected with it.
Possibly makes arrangements for banquets and private
parties.
 HEAD WAITER
(Maitre D’ Hotel)
He has an overall charge of the staff team in the dining room. 
Responsible for the seeing that all the duties
necessary for the mise-en-place of service are
efficiently carried out.
May take some orders if station waiter is busy.
Receives guests and direct them to their table.
Assist in compiling duty rosters and holiday lists.
Act as a reliever to the restaurant manager on his
day off.
 STATION HEAD WAITER
(Maitre D’ Hotel de Carre)
He has the responsibility of the team of staff serving a set
number of tables from one sideboard. This set of tables under
his control is called a station. 
Set of 4 – 8 tables usually falls under one station.
Must have good knowledge of food and wine and
its appropriate service.
Take food and wine orders from host.
Carries out all the service at the tables with the help
of his Chef de Rang.
 STATION WAITER
(Chef de Rang)
He must be able to carry out the same work as the station
head waiter.
Act as a reliever for the station head waiter on his
day off.
Normally have less experience than the station
head waiter.
Responsible for taking guests orders.
Must coordinate with station head waiter to ensure
efficient and speedy service.
ASSISTANT STATION WAITER
(Demi Chef de Rang)
This post is usually only found in the Continent. This person
assists staff in the particular station when necessary. 
Act as a reliever for the station head waiter on his
day off.
Normally have less experience than the station
head waiter.
Responsible for taking guests orders.
Must coordinate with station head waiter to ensure
efficient and speedy service.
 ASSISTANT WAITER
(Commis de Rang)
This person acts by instruction from the Chef de Rang. This
post is also known as Commis de Suite.

Mainly fetches and carries food and service items.

Responsible for giving food checks into the kitchen.
Clears tables after each course.
Cleaning and preparatory tasks during mise-en-
place.
 ASSISTANT WAITER
(Commis de Rang)
This person acts by instruction from the Chef de Rang. This
post is also known as Commis de Suite.

Mainly fetches and carries food and service items.

Responsible for giving food checks into the kitchen.
Clears tables after each course.
Cleaning and preparatory tasks during mise-en-
place.
 APPRENTICE
(Debarraseur)
He is also known as the ‘learner’.

Keeps sideboard well filled with equipment.

Carry out cleaning tasks during mise-en-place.
May be responsible to look after and serve hors
d’oeuvre, cold sweets or assorted cheeses.
 CARVER
(Trancheur)
He is responsible for the carving trolley and the carving of
joints at the table required. This post is usually associated
with guéridon service. He will plate up each portion with the
appropriate accompaniment. 
 WINE WAITER
(Sommelier)
This person is responsible for the service of all alcoholic
beverages during the service of meals. 

Must have the selling skill.

Must have excellent knowledge of all drinks served
in the restaurant.
Must have good knowledge of the best wine to go
with certain foods.
Must be aware of the licensing laws in respect of
the particular establishment and area.
 LOUNGE STAFF
(Chef de Salle)
This staff deals with lounge service as a specific duty in a first-
class establishment only.

Responsible for morning coffee, afternoon teas and

other drinks in other areas of a hotel outside the
restaurant.
 FLOOR WAITER
(Chef d’etage)
Often a floor service staff is responsible for a complete floor in
an establishment such as a hotel depending on the size of
establishment, number of rooms and suites.
Serves light meals and drinks.
Must have thorough knowledge of food and drinks
(alcoholic and non-alcoholic) served in the
establishment.
 BUFFET CHEF
(Chef de Buff et)
He is in charge of the buffet in the room, its presentation and
its service. 
 CASHIER
This person is responsible for all the earnings of the food and
beverage operations. It includes the making up of bills from
food and drink checks. Nowadays, it is done by electronic
posting system (ePOS) where everything is posted after order
is taken and totaled up when the customer asks for the bill. 
 BUS BOY
(Commis/Runner)
He assists the waiters in the operation of the station.

Takes order dockets to the kitchen.

Reset tables and assist in the restocking of
sideboards.
FUNCTION/ BANQUETING STAFF
Number of staff depends on the size of the establishment.
Most of the banqueting staff are engaged on a casual basis
(temporary) except for the banqueting manager and a few
other assistants as well as waiters who are the permanent
staff.