Food and Beverage Notes

ATTRIBUTE OF FOOD SERVICE PERSONNEL The personnel who wishes to progress in service industry must attain certain standards. The quality of service staff in any establishment reflects the quality of the establishment itself. No matter how good the food and ambience are, poorly trained, untidy or rude staff can antagonize customers. On the other hand, if the staff is well-trained and efficient, they can, to a certain extent, make up for other shortcomings in the services provided. It is most important that the service staff create a good impression on the customer. The following points will help him in achieving these standards. 1. Attitude   Attitude is a buzzword nowadays. We wear an attitude, which is something that we own and are responsible for. It comes from within and can be positive or negative based on ones experiences.  Key attitudes required in Food Service Operations. Joy for serving people A cheerful attitude Cooperation Pride in one' work Initi

WAITER Waiting staff/wait staff, are those who work at a restaurant or a bar attending customers supplying them with food and beverages as requested promptly and pleasantly. The waiter is popularly known as a Steward or Commis-de- Rang. A female who "waits" on tables is often called a waitress. The gender-neutral server and collective waitstaff can also be used. The duties of waiting staff include preparing tables (table setting) for a meal, taking customers' orders, serving drinks and food, and cleaning up before, during and after servings in a restaurant. He must have knowledge of proper rules and etiquette in order to furnish working service in either a formal or informal sitting. Other task of a waiter includes: Reports to Senior Captain / Captain to receive necessary instruction for the shift and for any menu changes. Has to attend briefings conducted by Senior Captain. Sets the assigned tables and ensures that the services area too is well-stocked w

STATION WAITER Station Waiter is known as the Captain. He is responsible for the actual service of food and beverage. He is responsible to maintain his own station and side-boards. He is responsible to settle the bill before the guest departs. He is responsible for the clearance of his tables and side-boards. He is responsible to receive and give a proper hand-over from the preceding to the following shift respectively. He is supposed to carry-out the additional responsibilities which are allotted to him by the senior captain. The steward is supposed to carry out the maintenance of stock of cutlery, linen, crockery at all times in a shift. The steward is supposed to suggest a food and beverage dish to a guest and/or when required.

BANQUET MANAGER The banquet manager supervises the banquet operations, sets up break-down service according to the standards established by the hotel. He co-ordinates the banquet service in conjunction with other departments involved and prepares weekly schedules for the banquet personnel. From the time the bookings are done till the guest settles the bill, the banquet manager is in charge of all aspects of banquet and conference operations. He supervises the work of the banquet sales  assistants, who do the banquet bookings and the captains and waiters who perform the food and beverage service activities under his guidance. He is responsible for organizing everything right down to the finest detail. The banquet manager projects the budget of the banquets, and works in close coordination with the chef in preparing menus. He is responsible for making an inventory of all the banquet equipment and maintaining a balance between revenue and expenditure. Banquet managers ma

ROOM SERVICE MANAGER The room service manager reports directly to the food and beverage manager and is responsible for the room service outlet. The room service manager checks that the service rendered to the guests conforms to the standards set by the hotel. He also monitors all operational aspects of the outlet such as service, billing, duty charts, leave and absenteeism, in addition to attending to guest complaints regarding food and service. The room service manager is also in charge of the sales and expenditure budget. The room service is most liable to have problems. The room service manager should ensure coordination among the room service order taker, the captain and the waiter. It is necessary for the room service manager to be present in the outlet during peak hours to interact with other departments of the hotel and to take regular momentums of all the equipment used In the event of the hotel offering valet service and the room service manager takes charge of that se

HEAD WAITER( Maitre’ De Hotel) Head Waiter also known as the   Maitre’ De Hotel He is in charge of the restaurant operations. He is in charge of the whole restaurant in absence of the restaurant manager. He prepares the duty chart of the staff with the approval of Restaurant manager. He looks after the leave and weekly off of the staff. He conducts the daily briefing before the commencement of a shift. He prepares the indent to be picked up from the stores by the steward. He is in charge of the restaurant inventory. He allocates the stations and tables to the captains and stewards. Supervise food service with a view to ensure speed, quality of service and personalization. Motivate staff through fair leadership.

RECEPTION HEAD WAITER He is the man with tremendous responsibilities. He has complete knowledge of the floor plan. He is responsible to maintain and update all different registers like the cover register & sales register. He also maintains a separate register for staff absentees and sends it to the personal department from time to time. He welcomes the guests at the entrance. He informs the staff during the briefing about the possible arrival of VIP’s/celebrity persons. In the absence of the restaurant manager and the head waiter (Maitre’ de Hotel), he is in charge of the restaurant. He presents the menu to the guests. In the absence of the restaurant manager, he is responsible for the public relation activities of the restaurant. In a formal banquet he decides the seating arrangement on the main table. He maintains the guest comment card.

RESTAURANT MANAGER Restaurant Manager is responsible for directing and supervising all activities pertaining to employee relation, food production, sanitation, guest service and operating profits. The restaurant manager is either the coffee shop manager, bar manager or the specialist restaurant manager. The restaurant manager reports directly to the food and beverage manager and has overall responsibility for the organization and administration of a particular outlet or a section of the food and beverage service department. The restaurant manager's job includes:  Setting and monitoring the standards of service in the outlets. Administrative duties such as setting duty charts, granting leave, monitoring staff positions, recommending staff promotions and handling issues relating to discipline. Training the staff by conducting a daily briefing in the outlet. Playing a vital role in public relations, meeting guests in the outlets and attending to guest complaints, if any. Fo

ASSISTANT FOOD AND BEVERAGE MANAGER The assistant food and beverage manager assists the food and beverage manager in running the department by being more involved in the actual day-to-day operations. This position exists only in large organizations. An assistant food and beverage manager's job includes: a) Assisting section heads during busy periods. b) Taking charge of an outlet, when an outlet manager is on leave. c) Setting duty schedules for all the outlet managers and monitoring their performance. d) Running the department independently in the absence of the food and beverage manager.