Food and Beverage Notes

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...

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.