DUTIES AND RESPONSIBILITIES OF A FOOD AND BEVERAGE SERVICE STAFF

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The Food and Beverage Service Department Organizational Structure

The organizational structure of the food and beverage service department involves various personnel. The size of the organization depends on the seating capacity of an establishment. Furthermore, the duties and responsibilities of a food and beverage service staff may vary according to the operation of the establishment, types of service, and the number of staff.

Department Manager

Make sure that the target revenue is reached in the specified period.
Oversees the purchase of materials and equipment for the department
Coordinates with the kitchen in planning menus for various service areas

Restaurant, Bar or Outlet Manager

Conducts inventory checking
Purchases required stock
Selects, supervises, trains, grooms, and evaluates subordinates
Prepares reports about the staff and sales
Controls department expenses through staffing, budgeting, and scheduling
Handles daily sales and coordinates with the cashiers
Handles guest complaints and provides special requests

Room Service Staff

Receives room service orders from guests
Coordinates room service orders
Prepares room service accounts prior to the delivery of the room service
Processes room service account transactions
Delivers room service orders and serves room service orders
Prepares and processes room service accounts
Fetches and maintains room service trolleys, trays, and other items

Head Wait Staff or Team Leader

Ensures that services are carried out by prescribed standards and policies
Assists the restaurant manager in performing his/her duties
Handles complaints from the guests and conflicts between subordinates
Trains and assists subordinates in performing their duties

Bar Staff

Prepares beverages according to prescribed standards
Conducts the inventory of bar supplies and materials
Assists guests in choosing his/her beverage order

Receptionist

Welcomes guests and greets customers upon arrival
Escorts the guests to their tables
Check the reservation of the guests
Coordinates with the waitstaff regarding table availability and reservation

Waitstaff

Takes food and beverage orders
Serves food and beverage orders properly
Reports to the station waitstaff any notable circumstances
Identifies opportunities for higher revenue

Busser

Clears dishes and beverage items
Crumbs-down tables
Assists the waitstaff and the bartenders (bar runners) in serving dishes
Cleans and maintains counters and work areas
Restock wait stations and buffet tables
Replaces tablecloths and returning tables to their original position
Keeps the restaurant area clean and safe
Assists guests in moving tables and chairs and in setting up highchairs

Executive Chef

Does the planning and organizes and supervises the work of the kitchen
Prepares the menu by costing and catering policies of the establishment
Prepares reports of staff and sales
Controls departmental expenses through staffing, budgeting, and scheduling
Conducts stock-taking or inventory checking and purchases required stock

Sous Chef

Supervises the preparation of food
Oversees food service at pick-up counters

Line Cook

Leads most of the cooking in his/her designated station
A line cook can be posted in the following stations:
- Sauce and Saute (Saucier)
- Soup (Potager)
- Grill (Grillardin) or Savoury (Savourier)
- Roast (Rotisseur)
- Fry (Friturier)
- Pantry (Garde Manger)
- Fish and Seafood (Poissonnier)
- Vegetable (Entremetier)
- Roundsman (Tournant)
- Butcher (Boucher)
- Pastries (Patissier)
- Banquet

Commis

Performs and maintains mise-en-place
Prepares ingredients, utensils, and equipment for food production
Maintains kitchen cleanliness and hygiene

Dishwasher

Makes sure that kitchen equipment and utensils are clean and ready for service
Conducts the inventory of cleaning chemicals and equipment
Maintains cleaning equipment
Check dining equipment and utensils for breakages and defects
Ensures that food scraps and kitchen wastes are disposed of well

Knowing Your Role as an F&B Service Staff

Organizational Structure

This refers to how members are situated in an organization. Organizational structures will help you find your place in an organization but will also help you identify the chain of command and the flow of authority in an establishment.

Contracts and Job Description

A contract is a written document that states the description of your job, the scope of your responsibilities, and the terms of your employment. Your employer usually provides this before you start working.

Other than your main responsibilities, there may be times when you are required to perform other side duties as deemed necessary.

On-the-Job Training

OJT or on-the-job training will familiarize you with the function of each staff or each department and the processes inside the organization through hands-on work experience. OJTs can be required for interns or new staff and even for old staff members if a new policy or system is being implemented.

SOPs, Policies, and Manuals

These are sets of instructions that indicate the appropriate actions to be undertaken for any possible workplace situation. SOPs may be set by the establishment and influenced by practices in the industry and sometimes policies implemented by a concerned government agency.

Daily Task Sheets, Direct Requests and Observation

A daily task sheet is a document detailing the activities that you have to undertake throughout your shift. This is usually handed to the staff or posted in bulletins before the service or the shift starts.

Meanwhile, direct requests and observations will show you tasks that need to be addressed immediately, depending on the event or what you feel based on any given situation.

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