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Food and Beverage Organization Structure

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by

NOAH JAMES SITIER

on 3 October 2014

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Transcript of Food and Beverage Organization Structure

Food and Beverage Organization Structure
Food and Beverage Areas:
Food and Beverage Organization Structure
Describe the duties and responsibilities of a food and beverage director and other key department head.

Describe a typical food and beverage director’s day.

State the functions and responsibilities of the food and beverage departments.

Performs computations using key food and beverage operating ratios.
Kitchen/Catering/Banquet

Restaurants/Room Service/Minibars

Lounges/Bars/Stewarding

FOOD AND BEVERAGE DIRECTOR
Asst. Food and Beverage Director
Administrative Assistant
Room Service
Manager
Creative Sales
Associates
Servers
Beverage Manager
Bar Persons
Chef
Steward
Stewards
Executive
Chef
Sous Chef
Cooks
Catering
Manager
Services
Manager
Servers

Housemen
Restaurant
Manager
Captain
Servers
Exceeds guest's expectations in food and beverage offerings and service
Leadership
Identifying trends
Finding and keeping outstanding employees
Training
Motivation
Budgeting
Cost Control
Finding profit from all outlets
Having a detailed working knowledge of the front-of-the-house operations.

Food and Beverage Director
Executive Chef
Exceeds guest's expectation in the quality and quantity of food, its presentation, taste, and portion size and ensure that hot foods will be serve hot and cold foods will be serve cold.
Sous Chef
Delegates ordering, hiring, and firing decisions.
the ones most in control of the production and the people who work on their team.
develops the chefs d' partie (station chef) an empowering them to make their own decisions.
Kitchen Brigade System
Sauce Chef - prepares sauces, stews, sautes, hot hors d'oeuvres.
Roast Chef - prepares roast, broils, grills, and braises meats.
Fish Chef - who cooks fish.
Soup Chef - who prepares all soup.
Cold larder/pantry Chef - who prepares all cold foods: salad, cold hors d'oeuvres, buffet food, and dressings.
Banquet Chef - who is responsible for all banquet foods.
Pastry Chef - who prepares all hot and cold dessert items.
Vegetable Chef - who prepares vegetables (this person may
be the fry cook and soup cook in some smaller kitchens).
Restaurant Manager
Exceeding guest service expectations.
Hiring, training, and developing employees.
Setting and maintaining quality standards.
Marketing
Banquets
Coffee Service
In-room dining, minibars, or the cocktail lounge.
Presenting annual, monthly, and weekly forecasts and budgets to the food and beverage director.
Bar Manager
Supervising the ordering process and storage of wines.
Preparing a wine list.
Overseeing the staff.
Full transcript