We Are Open

ORGANIZATION
of the
FOOD AND
BEVERAGE
PERSONNEL'S
01.
OBJECTIVES
Describe the functions of the key

personnel of the food and beverage

service department.

·List and discuss the hierarchy of the

food and beverage service department

and the role its key personnel play it’s

functioning and organization.

02.
CLASSIFICATION OF PERSONNEL ACCORDING
TO JOB LEVEL

03.
 EDUCATIONAL BACKGROUND
- reading and understanding

directions, writes legibly and

computes accurately

EXPERIENCE, SKILLS AND TRAINING

- experienced and trained

personnel

PHYSICAL CONDITION
- important factors in the

employee is health

PERSONALITY
- good personal traits

FACTORS TO BE CONSIDERED IN IDENTIFYING JOB LEVEL IN

FOODSERVICE OUTLET
04.
RESTAURANT BRIGADE

SERVICE BRIGADE

- serve guest in the dinning area.

KITCHEN BRIGADE
- food preparation and maintaining standard and quality of
05.
products.
 FOOD AND BEVERAGE MANAGER

oversee all the tasks and activities in

the organization

head of the food and beverage service

department

administrative and operational work

sales, customer service skills, human

resource management skills, good

communication and leadership skills.

knowledge in different aspects

Jack-of-all-trades

07.
 FOOD AND BEVERAGE MANAGER

Budgeting

Compiling New Menus and Wine Lists

Quality Control

Manpower Development

5 Elements in Managing

Planning

Organizing

Directing

Evaluating

07.
 ASSISTANT FOOD AND BEVERAGE
MANAGER
- assists the food and beverage manager in running the department by being

more involved in the actual day-to-day operations.

RESTAURANT MANAGER

- responsible for directing and supervising all activities

pertaining to employee relation, food production,

sanitation, guest service and operating profits.

KEY PEOPLE - who perform major managerial and supervisory functions

over the rest of the personnel. They share important duties

with the manager.

08.
 ROOM SERVICE MANAGER

- reports directly to the food and beverage manager and is responsible for the

room service outlet

- monitors all operational aspects of the outlet

BAR MANAGER

- organizes and controls a bar’s operations

- purchase and pricing of beverages according to budget

- maintains records of stocks levels and financial

transactions

KEY PEOPLE

08.
 BANQUET MANAGER

- supervises the banquet operations, sets up break-down service according to

the standards established by the hotel

BANQUET SALES

- responsible for managing the banquet reservation system

in the banquet office

- take bookings

- prepare the Function Prospectus (FP) or the Banquet

Function Contract (BFC)

KEY PEOPLE

08.
 THE WAITER

Waiting staff, wait staff, or

waitstaff are those who work

at a restaurant or a bar

attending customers –

supplying them with food and

drink as requested

07.
 SENIOR CAPTAIN /
CAPTAIN / CHEF DE
MAITRE D’ HOTEL / HEAD
RANG
WAITER

RECEPTION HEAD
WAITER /
RECEPTIONIST / HOSTS
AND HOSTESSES

TYPES OF WAITERS
WAITERS / COMMIS DE
RANG / SERVER
08.
 TRAINEE / COMMIS DE
ROOM SERVICE
BARRASEUR
WAITERS / CHEF
D’ETAGE

WINE WAITER /
SOMMELIER

TYPES OF WAITERS
CARVER / TRANCHEUR

08.
 FLOOR SERVICE STAFF /
COCKTAIL BAR
FLOOR WAITER
STAFF /
BARTENDER

LOUNGE STAFF / CHEF

DE SALE

TYPES OF WAITERS
BUFFET ASSISTANT /
BUFFET CHEF / CHEF DE
08.
BUFFET
 TABLE CLEARERS /
BUSBOY / BACK
WAITERS OR
RUNNERS

·COUNTER ASSISTANTS /
COUNTER ATTENDANTS

TYPES OF WAITERS

08.
KITCHEN BRIGADE
CHEF DE CUISINE
CHEF DE PARTIE

- “Head of the
- “station chef” or
Kitchen”
“line cook”

SOUS CHEF DE CUISINE SAUTÉ CHEF (SAUCIER)

- direct assistant of the

executive chef - all sautéed items and

their sauce

EXPEDITER (ABOYEUR) FISH CHEF (POISSONIER)

- takes the orders from the - prepares fish dishes and

dining room and relays them to often does all fish butchering

the stations in the kitchen

KITCHEN BRIGADE VEGETABLE CHEF (ENTREMETIER)
ROAST CHEF (ROTISSEUR)

- prepares hot appetizers

- roasted and braised
and often prepares the
meats
soups, vegetables, pastas

and starches.

GRILL CHEF (GRILLARDIN) ROUNDSMAN (TOURNANT)

- ·grilled foods, this position

may be combined with the - swing cook, fills in as

rotisseur needed on station in

kitchen

FRY CHEF (FRITURIER) PANTRY CHEF (GARDE MANGER)

- prepares all fried items, - preparing cold foods,

position may be combined with including salads and cold

the rotisseur position appetizers items.

KITCHEN BRIGADE KITCHEN ASSISTANTS
BUTCHER (BOUCHER)
- butchers meats,
- kitchen workers who assist
poultry and sometimes
with basic tasks
fish.

PASTRY CHEF (PÂTISSIER) COMMUNARD

- prepare baked goods,

pastries and desserts - preparing the meal for

the staff during a shift

COMMIS CHEF ESCUELERIE OR DISHWASHER

- an apprentice in larger - keeper of dishes, having

kitchens charge of dishes and keeping

the kitchen clean.

STAFF
ATTRIBUTES,
SKILLS AND
KNOWLEDGE

02.
SUCCESS IN FOOD AND BEVERAGE
SERVICE
Increasing pressures for improved professionalism in food and beverage service staff.

The server is the main point of contact between the customer and the establishment and

plays an important role in a profession.

To be successful in food and beverage service

requires members of staff to have:

Sound product knowledge

Well developed interpersonal skills

A range of technical skills, and

Teamwork

09.
ATTRIBUTES OF FOOD AND BEVERAGE
SERVICE PERSONNEL
Professional and hygienic performance

Staff should be clean and use deodorant

Aftershave and perfumes should not be too strong

Health and Wellness

Cleam Hands

Teeth should be brushed and breath should be fresh

Men should normally be clean-shaven

Women should only wear light make-up

Earrings should not be worn

Uniforms must be cleaned, starched as appropriate and pressed. All buttons must be

present

09.
ATTRIBUTES OF FOOD AND BEVERAGE
SERVICE PERSONNEL
Professional and hygienic performance

Hair must be clean and well groomed.

Shoes must be comfortable and clean.

Cuts and burns should be covered with waterproof dressings

Any colds or other possible infections should be reported

immediately

Hands should be washed immediately

Staff should try to avoid any mannerisms they may have

Excessive jewelry should not be worn

09.
ATTRIBUTES OF FOOD AND BEVERAGE
SERVICE PERSONNEL
KNOWLEDGE OF FOOD AND BEVERAGES AND TECHNICAL ABILITY
sufficient knowledge and servicing procedure of all the items on the menu

PUNCTUALITY
Punctuality is all-important.

LOCAL KNOWLEDGE
Able to advise the guest on the various forms of entertainment offered

PERSONALITY
Staff must be courteous and good temper. Pleasing and well-spoken

manner

ATTITUDE TO CUSTOMERS
Positive attitude all the time and should be able to anticipate the

customer’s need and wishes.

09.
ATTRIBUTES OF FOOD AND BEVERAGE
SERVICE PERSONNEL
CULTURAL AWARENESS
cultural diversity affected by factors like language, dress and traditions as well as dietary.

GOOD MEMORY
It may help if they know the likes and dislikes of customers:

where they like to sit in the food service area, what are their favourite drinks.

HONESTY
Trust and respect that encourages efficiency and a good teamspirit among

the operators.

CONDUCT
The rules and regulations of an establishment must be followed,especially

in front of customers.

SALES

ABILITY
Able to contribute to personal selling and merchandising

09.
ATTRIBUTES OF FOOD AND BEVERAGE
SERVICE PERSONNEL

SENSE OF URGENCY

To generate the maximum amount of business over the service period, with as high

a net profit as possible.

COMPLAINTS

Staff should have a pleasant manner and demonstrate courtesy and tact, an even

temper and good humour

CONTRIBUTION TO THE TEAM

Above all, staff should be able to work as part of a team within and

between departments.

09.
We Are Open

THANK YOU

10.