JOB DESCRIPTIONS AND JOB SPECIFICATIONS

OF F&B SERVICE PERSONNEL

GROUP 2 BSHM 1-E
LET’S TAKE A
RECAP!
 THE TERM USED TO DESCRIBE THE
DUTIES AND RESPONSIBILITIES FOR A
PARTICULAR JOB. IT ALSO INDICATES THE
RELATIONSHIP
JOB
DESCRIPTION
IN THE LEVEL OF AUTHORITY WITH
WHOM AN INDIVIDUAL OR DEPARTMENT
SHOULD COORDINATE WITH.
 THE TERM USED TO DESCRIBE NECESSARY
QUALITIES AND MINIMUM QUALIFICATIONS
THAT ONE MAY POSSESS THAT REUIRE THE
JOB POSITION
JOB
SPECIFICATION
TO PERFORM WELL IN HIS/HER WORK AREA.
CONTENT CONTENT

A job specification lists out the qualifications,

A job description usually lists out the job title, experience, training, skills, emotional attributes,
location, job summary, working environment,
mental capabilities of an individual to perform the
duties to be performed on the job, etc. job
MEASURES MEASURES
A job description measures the tasks and
A job specification measures the capabilities that
responsibilities attached to the job.
the job holder must possess to perform the job.
USEFULNESS
USEFULNESS
A job description offers ample information about
the job which helps the management in evaluating
the job performance and defining the training
needs of an employee.
A job specification helps the candidates who are
applying for a job to analyze whether they are
eligible for a particular job or not.
DIFFERENCES
BENEFIT
BENEFIT
A job specification statement helps the
A job description statement helps the organization
management to make decisions regarding
to be clear about 'Who should do what'.
promotion, bonuses, internal transfers, and salary
increases.
 The Food and
Beverage
Manager/Director
 • JOB DESCRIPTION

•beverage
Food and Beverage (F&B) managers are sometimes responsible for setting up food and
policies. Hence, in a larger establishment, they are less likely to be involved in policy
making . The F&B manager is responsible for implementing the establishment policies.

•In a hotel, the F&B manager is part of the managing team responsible for managing F&B outlets
(bars and restaurants) and the hotel's banquet halls. The F&B manager handles the overall
operations of the F&B department, which include the following:
FOOD AND BEVERAGE • Ensuring that profit margins are achieved by increasing revenue and controlling costs for a
MANAGER/DIRECTOR •
particular financial period in each department or F&B service area
In charge of menu planning for various F&B service areas and liaison with the kitchen
• Planning, forecasting, and inventory management of materials (both food and drinks) and
equipment for the F&B department
• Managing and training F&B staff to ensure that professional standards and quality service are
met
• Coordinating with other departments of the hotel for events and day-to-day operations
• Holding regular meetings, and regularly coordinating with section heads to ensure that all
areas are working efficiently and effectively
• Collecting feedback and complaints from guests to enhance quality service
 • JOB SPECIFICATION

• Food and Beverage Manager duties and responsibilities

•Plan, forecast and execute food and beverage orders. Process customer complaints patiently.
•Plan alternative recipes for customers with special dietary needs.
FOOD AND BEVERAGE • Check food and beverage supplies and place orders when needed. Track and order shipments.
MANAGER/DIRECTOR
• The F&B manager must have a pleasing personality, a well-groomed appearance, and excellent
communication and interpersonal skills.

• Preferably has a postgraduate or a four-year degree in Hotel and Restaurant, Hospitality

Management, or any related field

• Must have at least five years of managerial experience in a reputable food service
organization
•TJARDO HILBERTS
•Director of Food and Beverage at Shangri-La Hotels and Resorts

•and
New Director of Food and Beverage Tjardo Hilberts shares his years of food
beverage management experience, starting as Food and Beverage Manager
for various Shangri-La hotels, including Hotel Jen in Brisbane, Australia, and
recently as Assistant Director of Food and Beverage for Kerry Hotel, Pudong,
Shanghai in China prior to his new appointment at Shangri-La’s Boracay Resort
& Spa, Philippines. Working hand in hand with the new Executive Chef, Chef
Galli, Hilberts’ key areas of focus include overseeing operations for all of the
resort’s dining facilities and banquets.

•expectations,”
“Hospitality at this level is all about genuine care and exceeding guest
Hilberts said. “The team and I will drive Shangri-La’s Boracay
Resort & Spa to further heights with innovative dining experiences.”
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QUESTIONS?
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FOR
LISTENING!!