Food and Beverage

Personnel Duties
And Responsibilities
1. Food and Beverage Manager
 Heis 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 of Food
and Beverage Manager
 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 other shipments
 Set duty schedules for outlet managers and supervisors
 To verify daily sales of department
2. Restaurant Manager
 Heis 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. He have responsibility for a particular outlet.
Duties and Responsibilities of
Restaurant Manager
 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
 Heis also known as Maitre D’ hotel and is
supervisory level position. He reports to restaurant
manager and supervises trainee, captain, waiter.
He have overall responsibility for operation.
Duties and Responsibilities of Senior
Captain
 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
 Heis 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 senior
Captain and supervises waiter, trainee.
Duties and Responsibilities Captain
 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 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 staffs 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, and reports to captain.
He serves food beverages and perform mis-en-
place and mis-en-scene along with clearing of
table.
Duties and Responsibilities of
Waiter
 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 lines 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
THANK YOU
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