FOOD & BEVERAGE PERSONNEL

A person working in the food service industry must recognize the roles and duties of others
in the same area because it helps to achieve the goals and aims of the establishment.

1. Food and Beverage Manager: He is the head of department who looks both
administrative and operational works. He reports to general manager and supervises
all food and beverage staff.

Duties and Responsibilities:

 To train, motivate and supervise service personnel
 To prepare budget of the department
 Resolve complaints from guest and staff.
 To assign duty to staff ensuring equity of work
 To co - ordinate with executive chef for Preparation of Hotel Menu and special
of the day/weeks
 To quality check and control food and beverages
 Conduct daily briefings
 To represent department in hotel meeting
 To evaluate performance of service personnel for promotion, transfer and
dismissal
 Track and order shipments
 Set duty schedules for outlet managers and supervisors
 To verify daily sales of department
 Food and Beverage Manager
 Ensure that consumable and non-consumable goods are ordered, correctly
stored and issued to the various departments.
 Ensure maximum security in all areas under your control and that staff are fully
aware of the importance of key security.
 Ensure that bands and musicians are available when required,
 Be fully conversant with all statutory requirements regarding a food and
beverage operation, that all licenses, including special licenses, are timeously
applied for and that the conditions affecting the issues of a liquor license are
not jeopardized.
 Ensure that regular stock takes are conducted,
 Prepare and submit on the required format all information necessary for
budgeting purposes, timeously and accurately.
 Ensure that an effective table reservation system bs in operation,
 Calculate throughout all restaurants, bars and banqueting departments,
maintaining a high profile with customers and staff.
 To be fully aware of trends in the industry and make suggestions for
 Improvement of the catering operation.
 To carry out or ensure that regular On-the-Job Training Is taking place to
agreed standards,
  Ensure that the most suitably qualified person is appointed In the event of a
vacancy — wherever possible this should be an internal promotion,
 Ensure that staffing levels are correct and to agreed standards and are not
exceeded without prior consultation,
 Ensure that company and statutory hygiene standards are maintained in all
 areas,
 Attend timeously to customer complaints.
 Take the necessary steps in the event of theft, burglary, or fire.

2. Restaurant Manager: They also known as outlet manager and is head of outlet of a
hotel. He reports to food and beverage manager and supervises all staff working
under him. They have responsibility for a particular outlet.

Duties and responsibilities

 Check Mis-en-scene and mis-en-place done by the team
 To maintain discipline and assign duties to staff ensuring equity of work
 Prepare duty roaster of his outlet
 To train his staff for efficiency
 Set and monitor standard of service
 To check punctuality and grooming of staff of his outlet

3. Senior Captain: They are also known as Maitre D' hotel and is supervisory level
position. He reports to restaurant manager and supervises trainee, captain, waiter.
They have overall responsibility for operation.

Duties and Responsibilities:

 Supervise food service to ensure efficiency and effectiveness in service

 Attend immediately to assist guest in confusion for guest satisfaction
 To take orders in busy hour
 To ensure, check proper Mis-en-scene and mis-en-place of the restaurant
 To receive the guest and supervise staff
 To perform briefings and de-briefing
 To follow instructions set by restaurant manager

4. Captain: He is also known as chef de rang and is head waiter. He is in charge of a

particular section/station so, he should have knowledge of food and beverage and
should be able to discuss the menu with guest. He reports to senior Captain and
supervises waiter, trainee.

Duties and responsibilities -

 To ensure clearance from the table has been done systematically and in proper
manner
 To assign duties to steward and trainee ensuring equity of work
 To promote selling through push selling and suggestive selling technique
  To train staff under him on dining Etiquette
 He should have ability to use restaurant and bar equipment’s
 He should have knowledge about food and beverage service style and food,
beverage
 To receive guest and make seating arrangements
 To take orders from the guest
 To check uniform of satffs under him and their punctuality
 To ensure correct Mis-en-scene and mis-en-place of dining areas
 To take inventory of all equipment’s timely
 To allocate tables to waiter and steward in his station

5. Waiter: He is also known as commis De rang and reports to captain. He serves food,
beverage, and perform mis-en-place and Mis-en-scene along with clearing of table.
Duties and responsibilities -

 To attend briefing and attend duty in proper grooming and hygiene

 To perform mis-en-place and Mis-en-scene
 To polish and clean service equipment
 To receive payment after presenting bill
 To make table setting / make table serviceable
 To ensure safety and customer satisfaction at work
 To receive and exchange linens from housekeeping department. Moreover, he should
also get requisitioned restaurant items from store
 To perform duties assigned by Management
 To serve the food items correctly and in correct way
 To help guest in seating
 To take correct order of food and beverages
 To answer guest queries promptly
 To set up table and inform guest about special of the day
 Provide excellent service to guest

6. Sommelier (Wine Waiter)

 Not a common position in Nepal and India but have an important role to play in
any reputed establishment.
 Job is to take order of wine and other alcoholic beverages and serve them
during the meal in appropriate glassware and in appropriate hospitality manner.
 Should have sound knowledge about wines that accompany a particular dish
and the manner in which they should be served.

7. Bar Man
 Works behind the bar counter dispensing alcoholic beverages and making
cocktails.
 Should have pleasing personalities, good manner, good communication skill
and sound knowledge of all beverages and their mixing, be fast & efficient and
be able to work in the rush hours.