3. FOOD AND BEVERAGE SERVICE
PERSONNEL
1) FOOD AND BEVERAGE MANAGER
ENSURING
THE REQUIRED PROFIT MARGINS ARE
ACHIEVED FOR EACH F&B SERVICE AREA IN EACH
FINANCIAL PERIOD
COMPILING IN LIASON WITH THE KITCHEN,
MENUS FOR THE VARIOUS FOOD SERVICE AREAS
AND FOR SPECIAL OCCASIONS
PURCHASING OF ALL MATERIALS FOR THE
DEPARTMENT
DETERMINING PORTION SIZE IN RELATION TO
SELLING PRICE
4. DEPARTMENTAL TRAINING AND PROMOTIONS
MAINTENANCE
OF HIGHEST PROFESSIONAL
STANDARDS
EMPLOYING AND DISMISSING STAFF
HOLDING REGULAR MEETINGS WITH SECTION
HEADS
5. 2)RESTAURANT/BANQUET MANAGER
HAS
OVER ALL RESPOSIBILITY FOR THE
ORGANIZATION AND ADMINISTRATION
OF THE PARTICULAR F&B AREAS
SETS THE STANDARDS FOR SERVICE AND
TRAINS STAFF
MAKES DUTY ROSTERS, HOLIDAY LIST
AND HOURS ON AND OFF DUTY
6. 3) RECEPTION HEAD WAITER
ACCEPTS
ANY BOOKINGS AND FOR
KEEPING THE BOOKING DIARY UP TO
DATE
RESERVES THE TABLES AND ALLOCATE
RESERVATIONS TO STATIONS
GREET GUEST UPON ARRIVAL
7. 4) HEAD WAITER
HAS
OVER ALL CHARGE OF THE STAFF TEAM AND
IS RESPONSIBLE FOR SEEING THAT ALL THE
DUTIES FOR THE PREPARATION FOR SERVICE ARE
EFFICIENTLY CARRIED OUT
AIDS THE RECEPTION HEAD WAITER DURING
THE SERVICE AND WILL TAKE SOME ORDERS IF
THE STATION WAITER IS BUSY
HELPS WITH THE COMPILATION OF DUTY
ROSTERS AND HOLIDAY LISTS AND MAY RELIEVE
THE RESTAURANT MANAGER OR RECEPTION
WAITER ON THEIR DAYS OFF
8. 5) STATION HEAD WAITER
HAS
THE OVER ALL RESPOSIBILITY OF A
STATION OR A NUMBER OF TABLES
ASSIGNED TO HIM
HAS GOOD LEADERSHIP SKILLS
HAS GOOD KNOWLEDGE OF FOOD AND
BEVERAGE ITEMS
TAKES GUESTS ORDER AND EXECUTES
SERVICE
9. 6) STATION WAITER
IS
IN CHARGE OF A CERTAIN
STATION
HAS GOOD MENU KNOWLEDGE FOR
GUEST INQUIRIES
TAKES ALL GUEST ORDERS IN HIS
DESIGNATED STATION
COMPLETES MIS-EN-PLACE
10. 7) ½ STATION WAITER
TAKES
ORDER FROM THE STATION
WAITER
ASSIST STATION WAITER IN TAKING
GUEST ORDER
RELAYS EVERY ORDER IN THE ASSIGNED
STATION TO THE KITCHEN
SERVING OF FOOD AND BEVERAGE
11. 8) JUNIOR WAITER
SETS
UP THE GUERIDON TROLLEY
SETS THE TABLE OF THE GUEST
AFTER ORDERING
IN CHARGE OF LINENS FOR THE
STATION
ASSIST IN SERVICE TO GUEST
12. 9)FOOD RUNNER / BUSS BOY
ASSIST
THE WAITERS IN PICKING UP
FOOD FROM THE KITCHEN TO SERVE
THE GUEST
CLEARS THE SOILED PLATES OF THE
GUEST
ENSURING CLEANLINESS OF THE
SIDE STATION
13. 10)ROOM SERVICE WAITER
NOT
VISIBLE INSIDE THE DINING AREA
IN CHARGE OF SENDING FOOD TO THE
ROOMS
CHECKS EACH FLOOR FROM TIME TO
TIME FOR CLEARING
PREPARES AND MAINTAINS ROOM SERVICE
TROLLEY
IN SOME ESTABLISHMENTS HE IS ALSO IN
CHARGE OF THE MINIBAR
15. 12)COCKTAIL BAR STAFF / BARTENDER
DIFFERENT
FROM A WINE BUTLER
STATIONED INSIDE THE BAR
IN CHARGE OF PREPARING BEVERAGE
ORDER OF GUEST
SHOULD HAVE THOROUGH KNOWLEDGE
OF MAKING COCKTAILS AND NON
ALCOHOLIC BEVERAGES
16. 13)BUFFETIER
FULLY
IN CHARGE OF THE BUFFET LINE
PREPARES BUFFET SERVING GEAR
PREPARES NAME TAGS FOR FOOD
MAINTAINS THE CLEANLINESS OF THE
BUFFET LINE
INFORMS KITCHEN FOR REPLENISHMENTS
OF FOOD
17. 14)F&B CASHIER
RESPONSIBLE
OF BILLING THE GUEST
TAKES PAYMENT EITHER CASH, CREDIT
CARD, ROOM CHARGE ETC.
ENSURES THE CASH FLOAT AND SALES
ARE ALWAYS BALANCE
18. 15)BANQUETING STAFF
CASUAL
BASIS STAFF
SAME JOB DESCRIPTION AS NORMAL
WAITERS
NOT SEEN IN RESTAURANT BUT INSIDE
THE FUNCTION ROOM OR BANQUET
DEPARTMENT