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    F&B Assistant Steward

    Uploaded by

    Arif Khan
    The document outlines the duties and responsibilities of an F&B Assistant in a hotel. The key duties include working closely with other staff to ensure guest satisfaction, maintaining adequate stock levels, serving food and beverages according to procedures, computing bills and processing payments, and having thorough product knowledge. The F&B department is responsible for daily restaurant, bar, and catering operations and ensuring high quality service standards.

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    © All Rights Reserved
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    F&B Assistant Steward

    Uploaded by

    Arif Khan
    910 views7 pages
    The document outlines the duties and responsibilities of an F&B Assistant in a hotel. The key duties include working closely with other staff to ensure guest satisfaction, maintaining adequate stock levels, serving food and beverages according to procedures, computing bills and processing payments, and having thorough product knowledge. The F&B department is responsible for daily restaurant, bar, and catering operations and ensuring high quality service standards.

    Original Description:

    Steward Job Profile

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    The document outlines the duties and responsibilities of an F&B Assistant in a hotel. The key duties include working closely with other staff to ensure guest satisfaction, maintaining adequate stock levels, serving food and beverages according to procedures, computing bills and processing payments, and having thorough product knowledge. The F&B department is responsible for daily restaurant, bar, and catering operations and ensuring high quality service standards.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    910 views7 pages

    F&B Assistant Steward

    Uploaded by

    Arif Khan
    The document outlines the duties and responsibilities of an F&B Assistant in a hotel. The key duties include working closely with other staff to ensure guest satisfaction, maintaining adequate stock levels, serving food and beverages according to procedures, computing bills and processing payments, and having thorough product knowledge. The F&B department is responsible for daily restaurant, bar, and catering operations and ensuring high quality service standards.

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    Following

    are the
    duties for
    F&B
    Assistant:
    Main Duties
    Works closely with other Outlet employees in a supportive and flexible manner, focusing on the overall success of
    the hotel and the satisfaction of hotel guests.
    Maintains par stocks of all equipment and guest supplies as required.
    Seats, takes orders and serves food and beverage to guest according to the established sequence and
    procedures.
    Presents menu, answers enquiries and makes suggestions regarding food, beverage and service to restaurant
    guests.
    Clears and resets counters or tables at conclusion of each course.
    Fully conversant with all aspects of the Micros System.
    Computes bill and accepts payment
    Performs the function of cashier as required.
    Verifies cash received ensuring only genuine money been collected.
    Verifies all credit cards presented by guest before to validity of the card.
    Strictly adheres to all policies and procedures issued by the Finance with regard to cashiering and cash handling.
    Have a thorough knowledge and understanding of all food and beverage items in the menu and the ability to
    recommend Food and Beverage combinations and up sell alternatives.

    FOOD AND BEVERAGES DEPARTMENT


    F & B Management - System for safety management principle in food processing.
    The mission of F&B Department is offer and guarantee to the guests during theirs stay, all quality
    services with good attentions and courtesy, according to the standards of Services of the
    Restaurants and Bars by the hostelry worldwide and in system a good competition of marketing.

    A major resulting benefit is that makes it easier for organisations to implement the Codex
    HACCP (Hazards Analysis and Critical Control Points) system for food hygiene in a harmonised
    way, which does not vary with the country to country or food product concerning to services.
    HACCP is a recognised system used for safety management principle in food processing,
    treatment and service organisations. Implementation of HACCP is a legislative requirement for
    the food industry and food preparing the in restaurants and hotels.

    Contents

    FOOD AND BEVERAGES DEPARTMENT

    Food and Beverage Department is responsible for the daily operations of restaurants, bars and
    others places like kiosks around the beach and pools at...

    Duties of Food and Beverages Management

    Coordinate all activities among various departments, such as kitchen, dining rooms, bars and
    banquet operations.

    Must be ensuring that guests are satisfied with their dining experience.

    Supervising the inventory and ording of food equipment, supplies and arrange for the routine
    maintenance and preservation of the restaurants its...

    Generally must be responsible for all the administrative of running the business, including,
    monitoring staff performance and training them.

    Must keep controlling and supervising the budget of F&B department

    Handling staff and controlling the staffing guide according to house procedures.

    The F&B Staff Department

    The Kitchen / Cuisine

    FOOD AND BEVERAGES DEPARTMENT

    Objectives :
    Identify and review the standards properly of the F&B Department at the operational context and the
    services. Achieving identify the principles types of contamination about food ill.
    Food and Beverage Management
    Food and Beverage Department is responsible for the daily operations of restaurants, bars and others
    places like kiosks around the beach and pools at the hotel. Handling and control the employees in their
    tasks and functions like: such as that make greeting, gives welcoming and escort guests to their seats and
    to giving the menus to them, and also taking food and drinks orders and server the beverages during they
    staying at the restaurants.

    Duties of Food and Beverages Management


    Coordinate all activities among various departments, such as kitchen, dining rooms, bars and banquet
    operations.
    Must be ensuring that guests are satisfied with their dining experience.
    Supervising the inventory and ording of food equipment, supplies and arrange for the routine
    maintenance and preservation of the restaurants its equipment and facilities.
    Generally must be responsible for all the administrative of running the business, including, monitoring
    staff performance and training them.
    Must keep controlling and supervising the budget of F&B department
    Handling staff and controlling the staffing guide according to house procedures.

    Question Asked During Interview:


    1)Types of Tea, Coffees, Cheese
    2) English Break Fast.
    3) Shapes of Pasta from different Countries
    4)They will also asked you about the Rum Based Cocktails
    5) Types of Cheese forms in different Countries

    IMP Question:1) What your doing Right now


    2) Job Profile of your past experience
    3) Theres no problem of travelling
    4) Why you left your last Property (Dont give any negtive reasons about your last job)
    5) Be sure & give Remarkable & Strong Answers

    Q5.What is the meaning of the food and beverage department?

    It means a department where you wait at tables (if you are a steward) and see that your guests get
    their meals on time. Your services and the way you handle the guests regarding their orders,
    preferences and seating is usually handled by F & B department. Your are among the staff who
    comes in close contact with the guests and its your service that would decide if they wish to come
    again.

    Q6.What is food beverages department in hotel?

    It takes care of the food and beverages that are procured or prepared by the hotel and
    served. Food and beverages manager, chefs, bartenders, waiters all form a part of this
    department.

    Q) What is the 4 sub units of food and beverage department?


    Bar
    room service
    restaurant
    banquet service

    Technical Round

    Q1.what are different types of Pasta?


    *Pasta is the generic term for nobles of various lenghths,shapes and
    widths,either accompanied by sauce or filled with different ingredients.

    *most pasta is made from durum wheat semolina flour and water,with or
    without eggs.
    *All pasta are not made from wheat,but of smashed potatoes.
    *Long shapes pasta-spaghetti.
    *Short shapes pasta-maccheroni.

    Q2.Name few wines and vodkas,Beer brands?


    Few wines name:
    Merlot
    Syrah
    Pinot Noir
    Pinot Grigio
    Viognier
    Riesling
    Malvasia
    Malbec
    Barbera

    Vodka name:
    Bombora
    Cooranbong
    Iceberg

    Pearl
    Polar Ice
    Heavy Water
    Beer Brand:
    Budweiser, Heineken, Guinness, Miller Lite, Kingfisher Premium
    Lager
    Champagne is a sparkling wine .

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