Information on the organisation, duties and attributes of food and beverage staff in a hotel

1. Organization chart of food & beverage
department in a hotel

3. Restaurant Manager
• Duties of restaurant manager
• JOB SKILLS AND REQUIREMENTS
• Customer-Service: Food and beverage managers managers might have to interact with
customers. Being friendly and courteous will help keep customers coming back.
• Attention to Detail: Food and beverage managers have to keep their eyes on a lot of
elements: food standards, costs, safety, etc.
• Leadership: Food and beverage managers must be leaders in the back of house, rallying
their team during heavy shifts, resolving conflicts and getting the job done.
• Management Skills: Food and beverage managers not only deal with food, they also have to
deal with costs, pricing, creating work schedules and more.
• Organizational Skills: Keeping work schedules, shipments, cleaning schedules and more
organized is crucial to the job.
• Problem-Solving Skills: Dealing with employee conflict, irate customers and wrong stock
orders is part of a food and beverage manager's job. Being able to come up with a solution
quickly is a needed skill.
• Speaking Skills: Food and beverage managers need to accurately and easily communicate
standards and cooking methods to staff, give orders and speak with customers clearly.
• Stamina: Food and beverage managers can expect long days around hot cooking elements,
much of it on their feet.

4. Head waiter
• Duties of a head waiter
As a Headwaiter you are responsible to provide professional service to our guests, ensuring
their restaurant visit will become a memorable dining experience whereby your role will
include key responsibilities such as:
•Work in close cooperation with the Kitchen and Stewarding as well as the Outlet Cashiers to
ensure a smooth running operation
•Conduct regular training sessions with the assigned team in line with the departmental SOP’s
•Monitor duty schedules for the respective team
•Ensure the proper appearance and grooming of assigned employees
•Work towards the timely set up of the assigned Food & Beverage outlet, according to the meal
settings and in line with the opening hours
•Handle the welcome of arriving guests and their seating through the hostess and take over, if
she is not available
•Maintain a professional and friendly relationship with the outlet patrons to ensure their well-
being
•Familiar with the outlets menu, promotional activities and other relevant issues concerning the
outlet and the hotel
•Contribute to meet and maximize the monthly revenue budget for the respective outlet.

5. Waiter
• Greets guests and presents 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.
• Obtaining revenues, issuing receipts, accepting payments, returning the change.
• Performing basic cleaning tasks as needed or directed by supervisor.
• Punch the order on the POS machine and make sure to enter the special requirements made
by the guest while ordering the food. Eg: No Garlic, less spicy etc, Without egg etc.
• Communicate to the guest and provide assistance with their queries.
• Co - ordinate with the busperson, kitchen staff, bar staff to ensure smooth operation and
guest satisfaction.
• Server food and beverage to the guest as per the course of order.
• Observes guests and ensure their satisfaction with the food and service.
• Promptly respond to guest with any additional request.
• Maintaining proper dining experience, delivering items, fulfilling customer needs, offering
• desserts and drinks, removing courses, replenishing utensils, refilling glasses.
• Adhere to grooming and appearance standards consistently.
• Understands and can communicate products and services available at the resort.

6. Hostess
• Duties of a hostess
• Check the reservation book for reservations for the next meal period.
• Notify the supervisor of any parties of more than six.
• Distribute reservations among all servers equally, informing them of all information
necessary. Example, Birthdays, anniversaries, bill not to be taken to the table or any other
unusual requests.
• See that the reservation signs are placed on the tables.
• Inquire with the kitchen what the daily specials are for the shift.
• Always answer the phone politely using a friendly tone and being informative.
• The telephone must be answered on a maximum of three rings.
• If a customer has any questions, it is your responsibility to answer them accurately.
Therefore, know your product and price list.
• You must have complete knowledge of all food and beverage menus: The ingredients; the
preparation; how items are served and with what; know your prices; know the daily
specials.
• Ask if there is any special occasion or requirements.

7. Hostess
• All reservations are to be printed directly into the reservation book. Never write a
reservation on a piece of paper.
• Please inform the reservation that we will hold their reservations for 15 minutes and them
we will be releasing it.
• The hostess is a very important part of Your Restaurant’s experience. Always remember you
are the first and the last person the customer sees. Therefore you are their first and last
impression.
• Once at the table, pull out the chairs for the ladies first and then any other guest you can
accommodate.
• Once the guests are seated, hand them the menu in their hand and tell them who their
server will be. Then tell them to enjoy their evening at Your Restaurant.
• On departure of a guest, you must make contact with them. Ask them how their evening
was and say good-bye.
• If there are any complaints, retrieve a manager or supervisor immediately
• Handover the Restaurant Survey tracking form and get feedback from the guest.

8. Banquet Manager
• DUTIES AND RESPONSIBILITIES:
• Achievement of budgeted food sales, beverage sales and labour costs.
• Achieve maximum profitability and over-all success by controlling costs and quality of
service.
• Participation and input towards F & B Marketing activities.
• Control of Banquet china, cutlery, glassware, linen and equipment..
• Help in preparation of forecast and actual budget function sheets.
• Completion of weekly schedules. Schedule staff as necessary to ensure adequate and
consistent levels of service.
• To supervise and co-ordinate daily operation of meeting/banquet set-ups and service.
• Completion of Banquet Bar Requisitions.
• Maintain records for inventory, labour cost, food cost etc.
• Follow-up each function by completing a Function Critique and submit to the Sales & Food
and Beverage Manager.
• Attendance and participation of weekly F & B meeting and Department Head meeting.
• To assist in menu planning and pricing.
• Development and maintenance of all department control procedures.

9. Bar Manager
• DUTIES AND RESPONSIBILITIES:
• Maintain complete knowledge of and comply with all departmental policies/service
procedures/standards.
• Maintain complete knowledge and strictly abide by state liquor regulations, particularly those
prohibiting service to minors, intoxicated persons and drunk driving.
• Be familiar with all hotel services/features and local attractions/activities to respond to guest
inquiries accurately.
• Inspect all aspects of the outlet environment ensuring compliance with standards of cleanliness
and order and direct respective personnel to rectify deficiencies immediately.
• Inspect quality and amounts of garnishes, ensuring agreement to departmental standards.
• Anticipate guest's needs, respond promptly and acknowledge all guests, however busy and
whatever time of day.
• Resolve guest complaints, ensuring guest satisfaction.
• Ensure that transfer slips and spill sheets are filled out and distributed in accordance with
departmental standards.
• Ensure that each liquor bottle ordered is backed up by an exchange of an empty bottle of same
liquor.
• Monitor Happy Hour set-up and service, ensuring agreement to Hotel standards.
• Responsibility for the creation of cocktail menus and Update menu changes on the Point of sale
(POS) terminal.
• Development and implementation of new international trends to set exceedingly expected
standards within the industry
• Implement and ensure the Company Health, Hygiene & Safety Policy is met at all times.

10. Room Service / In Room dining manager
• 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.
• Organise all documentation for shift work on a daily basis including pre-shift reports, daily
training topics, shift floor plan, requisitions for beverage, food and sundries and manage labour
on a daily basis through the time management system.
• Ensure all staff are meeting all established standards of service through ongoing and recurrent
training systems
• Monitor and test service skills of staff, retrain and reinforce all standards on food and quality and
service details daily. Provide feedback and appraisals as necessary.
• Coordinate and monitor all phases of Loss Prevention in the Room Service operation.
• Ensure compliance with In Room dining SOP’s .
• Ensure the training of department heads and employees on SOP’s, report preparation and
technical job tasks
• Monitor and supervise the mini-bar department.
• Ensure effective communications between each shifts.
• Supervise the room service area in order to attract, retain, and motivate the employees.
• Ensure optimal level of service, quality, and hospitality are provided to guest.
• Regularly review house counts, forecast and VIP list and maintain the confidentiality of the hotel
and its guests
• Ensure the timeliness and accuracy of the amenity set-up and delivery.

11. Attributes(Qualities) of food and beverage staff

12. Attributes(Qualities) of food and beverage staff
• Knowledge of food and drink
• The staff must have sufficient knowledge of
all the items on the menu and wine list in
order to advise and offer suggestions to
customers. Furthermore they must know
how to serve correctly each dish on the
menu, what its accompaniments are, the
correct cover, the make-up of the dish and
its appropriate garnish, and also how to
serve various types of drink, in the correct
glass and at the right temperature.

13. Attributes(Qualities) of food and beverage staff
• Punctuality
• Punctuality is all important. If the staff are
continually late on duty it shows lack of
interest in work and a lack of respect for
management.

14. Attributes(Qualities) of food and beverage staff
• Local knowledge
• In the interest of customers the staff should
have a certain knowledge of the area in
which they work so they may be able to
advise the guests on the various forms of
entertainment offered, the best means of
transport to places of interest and so on.

15. Attributes(Qualities) of food and beverage staff
• Attitude to customers
• The correct approach to the customer is of
the utmost importance. The staff must not be
servile, but anticipate the customer’s needs
and wishes. A careful watch should be kept
on customers at all times during the service
without staring. Care should always be
taken when dealing with difficult customers.
(There is really no such thing as a ‘difficult’
customer – they are normally people whom
one is uncertain how to handle.) Customers
should never be argued with as this will
only aggravate the situation, but all
complaints should be referred to someone in
authority in the food service area.

16. Attributes(Qualities) of food and beverage staff
• Memory
• This is an essential asset to food and
beverage service staff. It may help them in
various ways in their work if they know the
likes and dislikes of customers, where they
like to sit in the food service area, what are
their favorite drinks and so on.

17. Attributes(Qualities) of food and beverage staff
• Honesty
• This is all important to the staff in dealings
with both the customer and the
management. If there is trust and respect in
the triangle of staff, customer and
management relationships, then there will
be an atmosphere of work which
encourages efficiency and a good team spirit
amongst the food and beverage service
operators.

18. Attributes(Qualities) of food and beverage staff
• Loyalty
• The staff’s obligations and loyalty are firstly
to the establishment in which they are
employed and its management.

19. Attributes(Qualities) of food and beverage staff
• Customer satisfaction
• The food and beverage service staff must see
that the guests have all they require and are
completely satisfied. It is of great importance
to anticipate a customer’s needs. If he/she is
comfortable in the surroundings then this is
because of the warm and friendly
atmosphere in the food service area, and the
team spirit amongst the waiting staff.

20. Attributes(Qualities) of food and beverage staff
• Complaints
• The staff should have a pleasant manner, showing
courtesy and tact, an even temper and good humour,
and never displeasure even though at times things may
be difficult. They should never argue with a customer
and, if they cannot deal with the situation, it should be
referred immediately to a senior member of the team
who, because of his/her greater experience, will be able
to calm the guest and put right any fault. Remember
loss of time in dealing with complaints only makes the
situation worse.

21. Attributes(Qualities) of food and beverage staff
• Sales ability
• As has already been mentioned, the staff work
in the front of the house – the food service area
– and they, to a large extent, reflect the image
of the establishment. They are salespeople and
must therefore have a complete knowledge of
all forms of food and drink and their correct
service.

22. Attributes(Qualities) of food and beverage staff
• Sense of urgency
• So that the establishment has the maximum
amount of business over the service period
with as high a net profit as possible, the staff
must develop a sense of urgency.

23. Attributes(Qualities) of food and beverage staff
• Conduct
• The staff’s conduct should be impeccable at all
times, especially in front of customers. The
rules and regulations of an establishment must
be followed, and respect shown to all senior
members of staff.

24. Attributes(Qualities) of food and beverage staff
• Personality
• The staff must be tactful, courteous, good
humored and of an even temper. They must
converse with the customer in a pleasing and
well spoken manner and the ability to smile at
the right time pays dividends. With these
attributes the staff will help the management
by becoming good sales people.

25. Points to keep in mind before going on duty
• A shower or bath should be taken daily
• Always use deodorants
• Aftershave and perfumes should not be too strong
• Sufficient sleep, an adequate and healthy intake of food, and regular exercise will keep you
in a healthy condition and allow you to cope with the pressures and stress of work
• Pay particular attention to your hands. They must always be clean, free of nicotine stain and
with clean, well-trimmed nails
• No nail varnish should be worn
• Males should be clean shaven with any moustache neatly trimmed
• Females should only wear light make-up
• Ear-rings should not be worn with the possible exception of studs
• Your uniform should be clean, starched as appropriate and neatly pressed.
• All buttons must be present
• Hair must at all times be clean and well groomed.

26. Points to keep in mind before going on duty
• Shoes must be comfortable and clean, and of a plain, neat design. Fashion is not important
here (ie high heels and trainers), but rather safety and foot comfort
• Your teeth should be brushed immediately before coming on duty
• Cuts and burns should be covered with the correct dressings
• Any colds or other possible infections should be reported immediately
• Your hands should be washed immediately after using the toilet, smoking or dealing with
refuse. Use hot water and soap
• Try to avoid any ‘mannerisms’ that you may have, such as running your fingers through
your hair, chewing gum, or scratching your face
• Excessive jewelry must not be worn. Follow your establishment policy
• Always remember that your standards will mirror the establishments standards – aim high
at all times.

27. Point out the wrong and right ones ??

28. Point out the wrong and right ones ??