1. Food and Beverage Service

2. Food and Beverage Division
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Organization of the
Food and Beverage Division

3. Food and beverage service among hotels, restaurants and food outlets are handled by the Food and Beverage Services Department, under the command and responsibility of the Food and Beverage Manager.

4. Bars – headed by the Bar supervisor or bar captain
When there are voluminous and complex operations, there maybe a need for further division of labor that require a creation of sub-units which will be supervised by supervisors or section heads. Among the sub-units are:
Bars – headed by the Bar supervisor or bar captain
Food outlets – supervised by Outlet supervisors
Room service – under the responsibility of the Room service supervisor or captain
Banquet service (both for in-house function and catering) – under the supervision of the Banquet supervisor.

5. Responsibilities of the Food and Beverage Division
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6. The delivery of food and beverage service to guests in all its outlets, guestrooms, function rooms, and outside catering in accordance with prescribed standards;
Maintaining the goodwill of patrons and guests through effective guest relations, proper handling of guest complaints, inquiries and requests;
Ensuring the attainment of sales forecasts through the administration of promotional strategies and suggestive selling techniques;

7. Ensuring the consistent implementation of the company’s internal control program which include budget control, cost control, quality assurance and other related areas;
Preparing drink and wine list;
Coordinating with the kitchen and other departments on matters pertaining to food preparation and service;

8. Organizational Chart of the Food and Beverage Division
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9. Food and Beverage Director or Manager
Outlet Manager or Supervisor
Room Service Manager or Supervisor
Bar Manager or Supervisor
Banquet Manager or Supervisor
Captain Waiter
Room Service Captain
Bar captain
Banquet Captain
Bartender
Waiters
Banquet Waiters
Room Service Order Taker
Bar Attendants
Busboys
Banquet Receptionists/ Attendants
Rooms Service Waiter
Bar Boys

10. Job Description:

11. Food and Beverage Manager
Basic Function:
Plans, organizes, directs and controls the delivery of service in all outlets, guestrooms, and banquets and sees to it that policies and standards are complied with.

12. Headwaiter or Outlet Supervisor
Basic Function:
Oversees food and beverage operations in his assigned outlet, ensures that service is carried out in accordance with prescribed standards and policies.

13. Captain Waiter Basic Function:
Oversees the set-up and delivery of service in his/her assigned station.

14. Receptionist Basic Function:
Welcomes and greets customers at the entrance and escorts them to their tables.

15. Waiter Basic Function:
Takes and serves food and beverage order according to prescribed standards of service.

16. Dining room helper and runner.
Busboy
Basic Function:
Dining room helper and runner.

17. Bartender Basic Function:
Prepares / mixes alcoholic and non-alcoholic beverages according to prescribed standards.

18. Acts as runner and helper in the bar.
Barboy
Basic Function:
Acts as runner and helper in the bar.

19. Your Description Goes Here
The End