Intra-Department relationship

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INTRA-DEPARTMENT RELATIONSHIP No individual department in any hotel can work in isolation. To achieve positive moments of truth in any service provided to the guests, no specific department can be responsible: in fact it should be a collective responsibility of all the departments concerned. Each department is equally important for proper functioning of hotel. The food and beverage service department is one of the major selling points of the hotel. All sections under the umbrella of the F&B department coordinate and cooperate with each other to achieve objectives of the department that are customer, management, and employee focused. The following shows the intra –departmental relationship between sections. 1. Food Production In a food and beverage outlet, the F&B production has the most important role to play. Items prepared/dressed here are the ones that the service personnel sell. To be successful in its operations, it coordinates with the other F&B Sect
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Head Waiter

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HEAD WAITER(Maitre’ De Hotel)

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

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Intra-Department relationship

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INTRA-DEPARTMENT RELATIONSHIP No individual department in any hotel can work in isolation. To achieve positive moments of truth in any service provided to the guests, no specific department can be responsible: in fact it should be a collective responsibility of all the departments concerned. Each department is equally important for proper functioning of hotel. The food and beverage service department is one of the major selling points of the hotel. All sections under the umbrella of the F&B department coordinate and cooperate with each other to achieve objectives of the department that are customer, management, and employee focused. The following shows the intra –departmental relationship between sections. 1. Food Production In a food and beverage outlet, the F&B production has the most important role to play. Items prepared/dressed here are the ones that the service personnel sell. To be successful in its operations, it coordinates with the other F&B Sect
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Station Waiter

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Welfare Catering

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