duties and responsibilities of food and beverage service

1. Food and Beverage Manager
FB Manager is responsible to the Executive Assistant Manager (EAM) and General Manager (GM) with the following tasks:

Leading breafing when will start operating.
Creating a work program for a year (training, budgeting, income and other activity programs).
Creating a service flow (General Service Procedures, Standard Operating Procedure and Specification Task Breakdown)
Oversee the implementation of the program.
Applying conceptual work into operational form.


2. Assistant Food and Beverage Manager
Overall have a duty and responsibility are the same as FB Manager but the only difference being the financial decision-making policy and budgeting.

3. Restaurant Manager
Responsible to the FB Manager on the smoothness of the restaurants in the hotel.
Restaurant Manager has the task:

Leading briefing with subordinates while it will start operating.
Giving logbook information to subordinates.
Ensuring standards in accordance with the provisions grooms.
Ensuring product knowledge for waiter waitress.
Designing programs and service flow.
Ensuring the cleanliness and safety of the restaurant.
Ensuring supply of equipment and supplies through the inventory.
Ensure completeness of form and material operational administration.
Maintaining the quality of product.
Maintain service quality.



4. Assistant Restaurant Manager
Has the duty and responsibility are the same as the Restaurant Manager is responsible for assisting the Restaurant Manager in carrying out their duties.

5. Head Waiter
Restaurant Manager is responsible for the smooth operation in a restaurant.

6. Assistant Head Waiter
Responsible for assisting the Head Waiter in their daily duties and replace the position of Head Waiter Head Waiter when unable to work.

7. Captain
Responsible to the Head Waiter on station in the restaurant, duty to serve guests in certain things like taking orders guests, serving wine, flaming, carving.

8. Waiter
The main task of a waiter is to serve and satisfy all the needs of guests.
Waiter also in charge of preparing the equipment to be used in operations such as Chinaware, Silverware and Glassware and maintain a healthy and safe working environment.

9. Bushboy
Waiter assigned to assist in carrying out its duties, especially at the time of preparation prior to operations (mise en place), lift the dirty dishes (clear up) and taking food from the kitchen.

10. Hostess
Served as a greeter, welcoming guests from the first guests into the restaurant, drove to the coffee table, and help the guests to sit.