This document outlines the roles and responsibilities of various food and beverage service personnel. It describes positions such as the food and beverage manager who ensures profit margins and updates menus. Other roles include restaurant managers who oversee specific service areas, reception headwaiters who manage reservations, and various levels of wait staff including headwaiters, station waiters, and trainees. It also covers specialized staff like carvers, lounge attendants, cashiers, and banqueting personnel.

1. FOOD & BEVERAGE SERVICE PERSONNEL
• FOOD & BEVERAGE MANAGER:
Ensures that the required profit margins are
achieved.
Updates & compile new wine list as per availability,
trends & needs.
Compiling in liaison with kitchen, menus for various
service areas and special occasions.
Employing and dismissing staff.
Determining portion sizes in relation to selling price.

2. FOOD & BEVERAGE SERVICE PERSONNEL
• RESTAURANT MANAGER / SUPERVISOR.
Has overall responsibility for the organisation and
administration of particular F&B service areas.
Ex: lounges, room service, restaurants, private
banqueting suites.
Sets the standards for service and is responsible for
staff training required, on job or off job.
Makes out duty rotas, holiday lists & hours on and off
duty.

3. FOOD & BEVERAGE SERVICE PERSONNEL
• RECEPTION HEADWAITER:
Responsible for accepting any bookings and for
keeping the booking diary up to date.
Reserves tables and allocate these reservations to
particular stations.
Greets guests on arrival and takes them to the table
and seats them.

4. FOOD & BEVERAGE SERVICE PERSONNEL
• HEADWAITER / maitre d’ hotel / SUPERVISOR:
Has overall charge of the staff team.
Responsible for seeing whether service pre-
preparations are carried out efficiently or not.
Assist the reception headwaiter during service &
might take orders if station waiter is busy.
Helps with compilation of duty rotas & holiday lists.
May relieve restaurant manager or reception
headwaiter on their day offs.

5. FOOD & BEVERAGE SERVICE PERSONNEL
• STATION HEADWAITER:
Overall responsible for a team of staff serving a
number of sets of tables from one sideboard.
Each set of tables under the station headwaiters
control is called a station.
Should have good knowledge of food & wine service
and be able to instruct other members of staff.
He takes the order from host and serves the same
with the help of chef de rang.

6. FOOD & BEVERAGE SERVICE PERSONNEL
• STATION WAITER / chef de rang:
Same work as the station headwaiter and relieve him
on day offs.
Station waiter is less experienced than station
headwaiter.
Both station headwaiter & station waiter works as a
team for effective and speedy service.

7. FOOD & BEVERAGE SERVICE PERSONNEL
• ASST. STATION WAITER / demi-chef de rang :
Is the person next in seniority to the chef de rang and
assist where necessary.

8. FOOD & BEVERAGE SERVICE PERSONNEL
• WAITER / SERVER / commis de rang :
Acts by instruction from the chef de rang.
Mainly fetches and carries.
Do a little service of either vegetable or sauces. Offer
rolls, places plates on the table.
Helps to clear the tables after each course.
Carries out service pre-preparation cleaning.

9. FOOD & BEVERAGE SERVICE PERSONNEL
• TRAINEE COMMIS / debarrasseur / apprentice :
Debarrasseur is the Learner having just joined.
During service he keeps the sideboard filled with
equipments.
Helps to fetch and carry items as required.
Carries out service pre-preparation tasks.
May be responsible for serving sweets, assorted
cheese from trolley.

10. FOOD & BEVERAGE SERVICE PERSONNEL
• CARVER / trancheur :
Responsible for the carving trolley and the carving of
joints at the table as required.
Carver will plate up each portion with the
appropriate accompaniments.

11. FOOD & BEVERAGE SERVICE PERSONNEL
• FOOD SERVICE STAFF / chef d’ etage / floor waiter :
Responsible for a complete floor in an establishment.
In large hotels floor service is throughout the day but in
small hotels it is limited to morning teas or breakfasts.
The staff consist of head floor waiter with appropriate no.
of floor waiter working for him.
Responsible for service of all food & beverage in rooms.
Staff would normally works from a floor pantry or from a
central kitchen.

12. FOOD & BEVERAGE SERVICE PERSONNEL
• LOUNGE STAFF / chef de sale :
Staff may deal with lounge service as a specific duty
only in first class hotels.
In small hotels f&b staff takes care of these services
on rotational basis.
Responsible for service of morning coffee, afternoon
teas, aperitifs and liqueurs before and after lunch or
dinner.
Responsible for setting up the lounge in the morning
and maintaining cleanliness throughout the day.

13. FOOD & BEVERAGE SERVICE PERSONNEL
• WINE BUTLER / WINE WAITER / sommelier :
Responsible for the service of all alcoholic drinks
during the service of meals.
The person must also be a sales person.
Should have thorough knowledge of all drinks served
and food & wine combination.
Should have knowledge of the licensing laws in
respect of the particular establishment and area.

14. FOOD & BEVERAGE SERVICE PERSONNEL
• COCKTAIL BAR STAFF :
The person must be responsible and well versed in
the skill of shaking & stirring cocktails.
Should have thorough knowledge of all alcoholic and
non-alcoholic drinks.
Should have knowledge of licensing laws.

15. FOOD & BEVERAGE SERVICE PERSONNEL
• BUFFET ASSISTANT / buffet chef / chef de buffet :
Is in-charge of the buffet in the room, its
presentation, the carving and portioning of food and
its service.
The staff member would normally be a member of
the kitchen team.

16. FOOD & BEVERAGE SERVICE PERSONNEL
• CASHIER :
Responsible for billing and taking payments, or
making ledger account entries for a F&B operation.
Includes making up bills from food and drink checks
or, alternatively, in a cafeteria, for ex: charging
customers for their selection of items on a tray.

17. FOOD & BEVERAGE SERVICE PERSONNEL
• COUNTER ASSISTANTS :
Are found in cafeterias where they would stock the
counter and sometimes serve or portion food for
customers.
Duties may include some cooking of call order items.

18. FOOD & BEVERAGE SERVICE PERSONNEL
• TABLE CLEARERS :
They are found in seating areas where the service is
not waiter service.
Responsible for clearing tables using trolleys specially
designed for the stacking of crockery, glassware,
cutlery etc.

19. FOOD & BEVERAGE SERVICE PERSONNEL
• FUNCTION CATERING / Banqueting staff :
It includes banqueting manager, one or two asst.
banqueting managers, 1 or 2 banqueting
headwaiters, a dispense person and a secretary to
the banqueting manager.
All other staff required are normally engaged on a
casual basis.
In smaller hotels the manager, assistant manager and
the headwaiter undertakes the administrative &
organisational work.