F&B Personnel Duties and Responsibilities PDF

DUTIES AND RESPONSIBILITIE S OF F&B PERSONEL MR. JOHN LEO T. MUNSAYAC,LPT Objective After the discussion the student will be able to: s: 01 Identify the various position in Food anf Beverage department. Analyse t...

DUTIES AND RESPONSIBILITIE S OF F&B PERSONEL MR. JOHN LEO T. MUNSAYAC,LPT Objective After the discussion the student will be able to: s: 01 Identify the various position in Food anf Beverage department. Analyse the importance of duties and 02 responsibilities of a food and beverage service personel. 03 Perform profer attidute and character according to the duties and responsibilities of a food and beverage service personel. F&B Department Being one of the most important departments in a hotel, the Food and Beverage Department holds a key role in the hotel’s day-to-day operations. Fundamentally, their duties involve the high-quality serving of meals and drinks, combined with excellent customer service to create an unforgettable dining experience for guests.  Food and Beverage Department’s Structure  Food and Beverage Director As the head of the Food and Beverage Department, a Food and Beverage Director shoulders great responsibilities, aside from mere supervision of subordinates and their sub-departments. In detail, their duties are as follows: Planning and organizing the menu, costs, supply, as well as staffing; Developing policies and procedures for the department’s operations and implementing them; Collaborating with other hotel departments in ensuring seamless visits and dining experiences, Keeping track of the industry’s latest trends and working closely with related sub-departments to innovate menu and service offerings.  Food and Beverage Director The role of Food and Beverage Director is rather impressive and no easy feat. It requires exceptional leadership skills to manage the team and inspire them to achieve the department’s goals. If you want to reach this level of career, you will also need a strong knowledge of the Food and Beverage industry, along with excellent communication skills to maintain positive relationships with stakeholders.  Executive Chef An Executive Chef’s duties are not limited to cooking, as they are in charge of the Restaurant and Kitchen sub-department. In some hotels, the restaurant and kitchen are differentiated, with the Kitchen sub-department may operate outside the Food and Beverage Department, and the Executive Chef directly reporting to the General Manager instead. As the team manager, their responsibilities are crucial to the uninterrupted flow of the hotel restaurant’s operations. To be specific, the job description of an Executive Chef includes: Managing the restaurant and kitchen staff, as well as providing tools and resources to support their work; Preparing and presenting high-quality culinary for guests; Ensuring the final quality of the served meals, which include the taste, presentation, and temperature, Collaborating with the Food and Beverage Director in menu innovations and developments.  Executive Chef Similar to Food and Beverage Director, being an Executive Chef means that they should possess great leadership skills to effectively manage the Restaurant and Kitchen sub-department. An outstanding Executive Chef must have a strong culinary background, with knowledge of various cooking techniques and ingredients. Surely, a good understanding of food and labor costs is also needed to improve the Restaurant and Kitchen team!  Room Service Manager Have you ever ordered meals or drinks to your room during your hotel stays? If yes, you should already be familiar with the people behind this hotel service: the Room Service sub-department! This team is headed by a Room Service Manager, whose primary role is to manage and provide food and beverage service to guests in their respective rooms. Particularly, their duties consist of: Overseeing all orders to ensure they are accurate and delivered to the correct rooms; Managing the Room Service staff by providing training to serve the guests very well; Planning, developing, and executing the regulations and procedures of Room Service operations, Working closely with the Executive Chef and the Restaurant & Kitchen sub-department to secure the food’s quality and delivery orders.  Room Service Manager A Room Service Manager should be customer- oriented, as they are also required to handle guests’ complaints and concerns professionally. In addition, detail-oriented, strong quality control, and time management skills are essential to a Room Service Manager’s expertise, so they will be able to manage their responsibilities effectively.  Chief Steward If you look for the term “steward” on the internet, you might find misconceptions such as the role is said to be the same as a waiter. The truth is, stewards and waiters don’t share the same responsibilities – let alone the sub-department! While waiters are actually the staff of the Restaurant and Kitchen sub-department, stewards are part of the Steward sub-department, led by a Chief Steward. Similar to other sub-departments, the Chief Steward is in charge of overseeing the team’s operations. Specifically, their responsibilities are much more than that, as they cover:  Chief Steward Maintenance of all cutleries, kitchen, dining areas, and other facilities so they meet the health and safety standards; Training Steward staff in performing their tasks; Developing, as well as establishing the cleaning and maintenance regulations and procedures, Collaborating with the staff and the Food and Beverage Director in providing memorable, satisfying dining experiences to guests.  Chief Steward With such important duties, the Chief Steward is another key role in the Food and Beverage Department. To become a handy and exceptional Chief Steward, one must hold high levels of leadership, organizational, and attention to detail skills. For these skills to develop, you can challenge yourself by participating in volunteer, or even internship programs that will provide you with professional self-development!  Bar Manager The bar is a common Food and Beverage service in large-sized hotels and is popular among the guests. A bar provides various types of drinks (often alcoholic beverages) which are served by a bartender. The Bar sub-department is managed by a Bar Manager, the person in charge of all the bar’s operations. As the team leader, their responsibilities are: Managing the bar’s daily operations, which include organizing supplies, budget, and more; Sourcing and training bar staff; Developing and implementing bar regulations and procedures to maintain high-quality serving of drinks and exceptional bar service for guests, Working with the head bartender in the creation and innovation of drink recipes.  Bar Manager Being the leader of the Bar sub-department means a Bar Manager should possess a high qualification, primarily in leadership and customer service. Additionally, a grasp of finances is needed as well for Bar Managers to successfully manage budgets and make monetary decisions.  Banquet Manager Hotels are often utilized as a venue for grand celebrations; for example, a company gala, weddings, or fancy dinner parties. As these kinds of events require special arrangements, there are people tasked to plan, prepare, and execute such occasions. They are the Banquet sub-department, with a Banquet Manager in charge of leading this sub-department. Specifically, the manager’s duties include: Coordinating with clients to execute the special events properly and supervising the special events to make sure they run seamlessly; Recruiting and training the banquet staff to perform excellent service for guests; Developing and implementing policies and procedures for the Banquet sub-department’s operations; Ensuring the facilities and equipment for special events are well-maintained and good to use.  Banquet Manager The Banquet Manager is required to excel in the following expertise: organization, communication, leadership, and decision- making. To train and develop these skills, you will need experience and practice, which you can get directly by joining an internship program.  Staff Members Last but not least, the staff of each sub-departments that completes the Food and Beverage Department! These staffs are the hands and frontlines of Food and Beverage’s sub- departments, as some of them are required to serve the guests directly. In general, their responsibilities are as follows: Work according to their job descriptions and answer to their supervisors; Enforcing the regulations and following the procedures of their respective sub-departments, Ensuring guests’ satisfaction by providing quality service in their respective fields.  Staff Members The staff’s contributions are equally vital in supporting the Food and Beverage Department’s daily operations. Hence, it is mandatory for all department members to contribute to their fullest and maintain teamwork.  Thank you for listening Referrences : https://www.educationaltravelasia.org/food-and- beverage-department-responsibilities-services-and-prospects/