THE SERVICE SYSTEM

F&B SERVICES JOB ROLES

• RESTAURANT
MANAGER/SUPERVISOR

- OVERALL RESPONSIBILITY FOR THE

ORGANIZATIONA AND ADMINISTRATION OF F&B
SERVICES AREAS

- SET THE STANDARDS FOR SERVICES, STAFF

TRAINING, OPERATIONAL DUTIES, DUTY ROTAS,
HOLIDAY LISTS/HOURS ON OR OFF...
 F&B SERVICES JOB ROLES
• RECEPTION HEAD
WAITER/RECEPTIONIST
- ACCEPTING BOOKING/ KEEPING
BOOKING DIARY UP TO DATE
- WORK WITH HEAD WAITER TO
ALLOCATE THE RESERVATION
- GREET CUSTOMERS ON ARRIVAL AND
TAKE THEM TO THE TABLES
• HEAD WAITER/ SUPERVISOR/ MAITRE
D'HOTEL
- OVERALL CHARGE OF THE STAFF TEAM &
ALL THE PRE-PREPARATION DUTIES
NECESSARY
- SUPPORT THE RECEPTION HEAD WAITER
OR THE STATION WAITER DURING SERVICE
- HELP WITH THE COMPILATION OF DUTY
ROTAS AND HOLIDAY LISTS
- TAKE ON DUTY FOR RESTAURANT
MANAGER AND RECEPTION HEAD WAITER
ON THEIR DAYS OFF
 F&B SERVICES JOB ROLES
• STATION HEAD WAITER/ SECTION
SUPERVISOR/ SERVICE CAPTAIN
- APPLY FOR LARGE ESTABLISHMENTS

- OVERALL RESPONSIBILITY FOR A TEAM OF

STAFF SERVING WITHIN A SECTION (WITHIN 4 TO 8
TABLES WITHIN SECTION IS CALLED STATION)

- ASSIST WITH FOOD ORDER OR SERVICE IF

REQUIRED
 F&B SERVICES JOB ROLES
• STATION WAITER / CHEF DE RANG
• ASSISTANT STATION WAITER/ DEMI-
CHEF DE RANG
- SERVE ONE SET OF TABLES
- ASSIST AS DIRECTED BY STATION
(STATION) WAITER

- ORDER FOODS AT THE TABLE

- SUPPORT CARRY OUT SERVICE

AT THE TABLE
 F&B SERVICES JOB ROLES

• WAITER/ SERVER / COMMIS DE • TRAINEE COMMIS/ APPRENTICE /

RANG DEBARRASSEUR
- ACTSBY INSTRUCTION FROM - LEARNERS WHO WISH TO TAKE
CHEF DE RANG (STATION WAITER) UP F&B AS FUTURE CAREER
- MAINLY DO WITH FETCHES AND - PRE-PREPARATION: CARRY OUT
CARRIES (OFFER ROLLS, SAUCES, MANY TASKS
PLACE PLATES AND CLEAR TABLE - DURING SERVICE: KEEP THE
AFTER EACH COURSE) SIDEBOARD WELL STOCKED
- ASSIST IN THE SERVICE IF THEIR
SKILLS DEVELOP
 F&B SERVICES JOB ROLES

• CARVER/ TRANCHEUR • FLOOR OR ROOM SERVICE STAFF

- RESPONSIBLE FOR CARVING TROLLEY
AND THE CARVING OF JOINTS AT THE
TABLE AS REQUIRED
(WAITER)/ CHEF D’ETAGE
- RESPONSIBLE FOR A COMPLETE FLOOR
- LIMITED OR 24/7 SERVICES
 F&B SERVICES JOB ROLES
• LOUNGE STAFF/ CHEF DE SALE
- MAY BE EMPLOYED FOR ONLY LOUNGE
SERVICE
- RESPONSIBLE FOR SETTING THE LOUNGE
IN THE MORNING AND MAINTAINING ITS
PRESENTATION DURING A DAY
- RESPONSIBLE FOR ALL SERVICES
(MORNING COFFEE, AFTERNOON TEA,
LIQUEURS BEFORE OR AFTER MEAL...)
• WINE BUTLER/ WINE
WAITER/SOMMELIER
- RESPONSIBLE FOR ALL DRINK
SERVICES (ALCOHOLIC OR NON-
ALCOHOLIC)
- HAVE GOOD KNOWLEDGE FOR
ALL DRINKS TO BE SERVED
- HAVING KNOWLEDGE ABOUT
LIQUOR LICENSING LAWS IN
RESPECT
- GOOD SALE PERSON
 F&B SERVICES JOB ROLES
• BAR STAFF/ BAR
TENDER/MIXOLOGIST • BARISTA
- RESPONSIBLE IN PREPARING AND - ITALIAN ORIGIN – FEMALE OR MALE
SERVING VARIETY OF WINES, DRINKS AND BARTENDER WHO WORK BEHIND THE
COCKTAILS COUNTER TO SERVE BOTH COLD AND HOT
DRINKS AS WELL AS ALCOHOLIC DRINKS
- HAVING GOOD KNOWLEDGE OF ALL
ALCOHOLIC AND NON-ALCOHOLIC DRINKS - IT DOES NOT MEAN SPECIFICALLY
OFFERED WITHIN THE COMPANY COFFEE MAKER
(INGREDIENTS, LIQUOR LICENSING LAWS...)
- MIXOLOGIST - MIXES AND SERVES
ALCOHOLIC DRINKS AT A BAR
 THE STRUCTURE OF MENU

• USUALLY PRESENTED IN A FRAMEWORK OF FIVE

COURSES
 APPETISERS: DESIGNED TO STIMULATE RATHER THAN TO SATISFY
THE APPETITE
 SOUPS: MAY BE THICK (POTAGES) OR THIN (CONSOMMES), CAN BE
SERVED AS HOT OR CHILLED
 ENTREES (STARTERS): SMALL DISH BUT IT DOES MORE THAN
STIMULATE
 MAIN COURSES
 DESSERTS
 TYPES OF MENU
• THE MOST POPULAR TYPES OF MENUS INCLUDE: FIXED
AND CYCLE
A LA CARTE MENU
TABLE D’ HÔTE
SET MENU
CARTE DE JOUR
DEGUSTATION MENU
 A LA CARTE MENU

• A MENU WHERE ALL THE

DISHES ARE
INDIVIDUALLY PRICED
AND COOKED TO ORDER
 TABLE D’ HÔTE

• A FIXED OR SET PRICE MENU

USUALLY CONSISTS OF TWO
OR THREE COURSES WITH A
LIMITED SELECTION OF
DISHES AVAILABLE AT EVERY
COURSE
 SET MENU

• A MENU WITH A
SPECIFIC SET OF
MEALS TO CHOOSE
FROM
 CARTE DU JOUR

• A MENU LISTING DISHES

AVAILABLE ON PARTICULAR
DAY
 DEGUSTATION MENU

• A MENU IN WHICH A SERIES

OF SMALL PORTIONS OF
UNUSUAL DISHES IS
OFFFERD FOR TASTING
TABLE ETIQUETTE