F&B Operations PDF

Chapter 2 ORGANIZATION OF FOOD & BEVERAGE OPERATIONS  Organizational Chart  A diagram showing the formal relationship among various employee positions in an organization  Labor Intensive Industry  Hospitality Industry Requires great amount of human labor as oppo...

Chapter 2 ORGANIZATION OF FOOD & BEVERAGE OPERATIONS  Organizational Chart  A diagram showing the formal relationship among various employee positions in an organization  Labor Intensive Industry  Hospitality Industry Requires great amount of human labor as opposed to machines and equipment  In Hospitality Industry people cannot be replaced by machines due to the service factor.  Categories of F&B Staff 1. Managers 2. Supervisors (Linking Pins) 3. Entry Level production and service staff  Managers Three Levels  Top Level Managers: Concerned with long term plans and goals. They make strategies focusing on consumer preferences and competitors  Middle Managers: Concerned with short term goals. They manage the work of supervisors  Supervisors: Responsible for daily operational success. They transfer wishes/concerns of staff to upper management and represent higher management to lower staff. Top Manager in a Corporation  Restaurant Manager Job Description 1. Basic Responsibilities 2. Specific Duties 3. Reports to 4. Supervises 5. Equipment Used 6. Working Conditions 7. Other  Line Manager vs Staff Manager Line Manager Staff Manager  Directly involved in providing  Supports the line manager and goods or services leading to does not directly involved in revenue generation revenue generation  Examples are Executive Chef,  Examples are HR Manager, Bar Manager, Catering Accounts Manager, Purchasing Manager Agent, Cost Controller  Service vs Production Staff Production ( Heart/back of the Service (Front of the house) house)  Dining Room Manager  Executive Chef  Supervisor  Sous Chef  Host  Cooks  Servers  Bakers  Buspersons  Pantry (cold food) staff  Bartenders  Chief Steward &  Others stewards  Flat Organization  A flat organization (also known as horizontal organization) has an organizational structure with few or no levels of middle management between staff and executives Small Restaurant Organizational Chart Large Restaurant Organizational Chart Country Club