FOOD AND

BEVERAGE
SERVICE
DEPARTMENT
2.RESPONSIBILITIES OF THE FOOD AND
BEVERAGE DEPARTMENT
a. Delivering food and beverage service to guests in
all outlets ,guests rooms, and function rooms and
outside catering in accordance with standards.

B. Maintains the goodwill of persons and guests

throughout effective guests relations, proper
handling of guest complaints inquiries and requests.

c. Ensuring the attainment of sales forecast through

the administration of promotional strategies and
suggestive selling techniques.
d.Ensuring the consistent implementation of the
company's infernal control programs which include
budget control,cost control quality assurance and other
related areas.

e.Preparing drink and wine list.

f.Coordinating with the kitchen and other departments

on matter pertaining to food preparation and service.

3.JOB DESCRIPTION OF FOOD AND BEVERAGE

SERVICE PERSONNEL

A. OUTLETS/RESTAURANT SERVICE PERSONNEL

I. FOOD AND BEVERAGE MANAGER
BASIC FUNCTION: Plan organizes, directs and controls
food and beverage operations in all dining outlets,
guest’s rooms and banquets, ensuring that policies
and standards are complied with.

DUTIES AND RESPONSIBILITIES:

i . PLANNING AND PROBLEM SOLVING
1.Prepares sales and forecast based on sales
history and market trends;
2.Identities operating requirements and
prepares
operations budget in close consultation with the
outlet supervisors.
3.Design and implements promotional programs
 5. Supervises the documentation of consumption of
supplies andmaterials, notes down and analyses
variance against budget takes corrective action
on excessive consumption.
6. Keeps record of critical incidents in all dining
outlets,analyses problem and takes remedial actio
7. Calls for and presides over operational meetings
with outlets supervisors to discuss and resolve
operational problems.
ii. ORGANIZING THE WORK
1. Established and reviews existing policies and
producers on service and operations,recommends
changes or new policies as maybe deemed
necessary to improve the operations.
2. Prepares work schedule of key personal,delegates
side duties and special assignment.
iii. DIRECTING MONITORING AND
COORDINATING
1. Monitoring and checks the performance of all the
outlets against targets and standards and takes note of
variance .
2. Monitors service in all dining outlets, guestroom
and banquet makes spot checks and calls the attention
of the headwaiter and captain waiters for noted
deviations.
3. Monitors the use and safekeeping of all supplies
and equipment, takes note of loses breakages and
damages to equipment and takes appropriate action.
4. Checks the availability of operational requirements
and par stock, initiates requisition as needed.
5. Checks bookings for banquets functions as well as
the preparations and service .
6. Checks set up of dining and function ensures the
client requirements are available and in good
condition.
7. Attends the staff concerns and problems,builds
morale and teamwork in his/her department.
8. Provide coaching and guidance to the headwaiter
and captain waiters in exercise of their functions.
9. Conducts job orientation top new employees.
10. Closely coordinate with the Chef regarding new
menus, slow moving items, out of stock items
complaints on food as well as client requirements for
banquets functions.
11. Coordinates with other department concerning the
need of his/her department.
12. Prepares and submits to superior the following
monthly report:
a. Sales performance report
b. Consumption and inventory report
c. Critical incidents report-noted problems,
complaints etc.
d. Other reports and documents require by
management.
vii. CONTROLLING
1. Conducts preliminary investigations on reported
misconduct of the staff as well as
discrepancies in transactions and submits report to
superior.
2. Conduct corrective interview and takes disciplinary
action against erring employees.
3. Executes performance appraisal of supervisors and
conducts appraisal interview.
4. Prepares and submits misconduct report on
reported infraction.
5. Ensures that all control policies and procedures are
strictlyobservedihiherdepartment.
GUEST RELATION
1. Takes effort to build customer goodwill; checks
their satisfaction welcomes and
entertain them; solicits feedback regarding the food
and services.
2. Attends to their inquiries, concerns and request.
3. Receive and settles customer complaints.
OUTLET MANAGER
BASIC FUNCTION: Oversees food and beverage
operations in his assigned outlet;
ensures that service is carried out in accordance with
prescribed standards and policies.
Duties and Responsibilities:
1. Monitors the necessary preparations before the
start of operations and sees to it
that all needed supplies are available and in good
condition;
2. Conducts daily briefing and inspection of grooming
among his staff
3. Maintains par stock requirements; Makes
requisition as needed;
4. Coordinates with the kítchen regarding out of
stock items and new promotions and
disseminates said information to all dining staff;
5. Conducts regular briefing and inspection among
his staff before the start of
operations;
6. Monitors the performance of his staff and sees to it
that they follow standard
procedures and abide by existing house rules;
7. Receives, greets and entertains customers, attends
to their needs, inquiries and
complaints
8. Prepares staff schedule, side duties, and
assignments,
9. Conducts weekly meetings with his/her staff to
discuss operational issues,
10. Looks after the set-up, appearance, and
cleanliness of the outlets,
11. Supervises the safekeeping and inventory of
equipment/supplies,
12. Assists in taking and serving orders whenever
needed,
13. Takes order of wines and serves them to guests,
14. Personally attends to very important guests (VIPS)
and
15. Attends to administrative responsibilities including
the preparation of reports
required by management.
II.
HEADWAITER- MAITRE D'HOTEL
BASIC FUNCTION: Responsible for supervising and
coordination of the activities of all
personnel engaged in providing courteous and efficient
service of food and Beverages;
Duties and responsibilities:
1. Supervises, coordinates and participates in the
activities of all personnel.
2. Greets, receives food and beverages and answering
question regarding the menu.
3. Take orders and relays same to attendant, waiter
and/or directly to the kitchen
4. Trains personnel on a regular basis, conduct
meetings and pre-service briefing to
discuss various aspects of food service and preparation,
sources of complaints, etc.
5. Attends personally guest's complaints and
suggestions of guests and other
significant activities in coffee shop logbook discusses
the above with the F&B
Manager during the daily F&B supervisors briefing.
6. Ensures adequacy of supplies and materials,
approves requisition for groceries,
materials supply, etc. for submission of F&B manager.
7. Accomplishes food reports requisition, maintenance
orders, spoilage and breakages
reports and other inter-office memos.
8. Ensures that grooming and general appearance of personnel
conform to hotel
standards. Reports absences, sick calls of personnel under his
supervision, makes
frequent spot checks on time cards (punch-in, punch-out times)
of staff.
9. Performs duties common to all supervisors and other duties as
may be assigned.
ADDITIONAL DUTIES:
1. Supervise, coordinates and participates in the activities of
personnel under room
service.
2. Brief personnel on preparation, service and contents of menu
items.
3. Plans work assignments based on room occupancy forecast
advanced orders and VIP list,adjust schedule
to meet any emergencies.
4. Attends to guest complaints, requests and inquiries
regarding food and service.
5. Ensures that hotel corridors are checked for, and
clear service problems regarding
personnel or equipment in appropriate logbooks, keeps
records of traces.
6. Records all guest complaints and suggestions
together with all problems aspects of
Food service and preparation source of complaint,
etc.
7. Trains personnel, conducts regular meetings and
briefing to discuss various aspects
of food service and preparation sources of complaints,
etc.
8. Coordinates with kitchen with regards to food
service.
9. Ensures adequacy of supplies and materials approves
requisition as needed for
submission of food and beverage manager.
10. Assigns qualified personnel as butlers and VIP guest
and supervisor their activities.
11. Ensures that grooming and general appearances
confirm to hotel standards, reports
absences sick calls of personnel under his supervision,
makes frequent spot-checks
on time cards (punch-in, punch-out times) of Room
Service Staff.
IV.
CAPTAIN WAITER OR STATION HEAD
BASIC FUNCTION: Responsible for supervising and
participating in the activities of
receptionist, waiters and busboys on his shift.
Duties and responsibilities:
1. Supervises and participates in activities of
receptionist, waiters and busboys on his
shift.
2. Greets.
3. Takes order and relay same to waiter or directly to
the kitchen.
4. Conducts daily briefing to his personnel.
5.Sees to it that service is correct, efficient and that
orders are properly executed.
6. Attend to guest complaints and requests, refers same
of higher supervisor when
necessary, and records guests and activities in
supervisor logbook.
7. Checks reservation Iogbook and makes necessary
arrangement for reservations
falling in his shift.
Performs duties common to all supervisors and other
duties as may be assigned.
V.
RECEPTIONIST
BASIC FUNCTION: Responsible for receiving guests coming into the outlet
and for taking
down reservation.
Duties and responsibilities:
1. Receives guest, welcome and greets them and escorts them to their
assigned or
chosen tables.
2. Attend to reservations and inquires over the phone.
3. Informs service staff about the reservations and parties scheduled for the
day.
4. Maintains and fills logbook/reservation book with the necessary
information.
5. Keeps all reservation sign in place.
6. Oversees the neatness of the outlets; inform housekeeping if there is a
need for
cleaning.
7. Assists in taking Food and Beverage order.
8. Assists in the preparation of mis-en-place.
VI.
9. Assists in the settlement of guest checks.
10. Pushes the sale of menu items during reservation.
11. Monitors movement in the outlet and reports to captain any unusual
inciaent o
suspicious persons noted.
12. Attends to guest inquires, requests and complaints.
13. Performs other related duties as maybe assigned by superior.
WAITER/ WAITRESS
BASIC FUNCTION: Takes and serves food and beverage order according to
prescribed standards of service.
Duties and responsibilities:
1. Looks after the necessary preparations before the start operation:
a.
Wipes/prepares the necessary containers, hollowware, napkins, tray,
cutleries, other supplies;
b. Refills salt and pepper shakers and other condiments:
C.
Checks and re-stocks service station and sees to it that the par stock is
maintained;
d. Sets-up the table and installs required facilities.
VIl.
2. Studies the menu and familiarizes himself with the
outlet's specialties as well as out
of stock items and undertakes suggestive selling;
3. Takes and serves food and beverage orders;
4. Assists busboy in placing and in picking up orders
from the kitchen;
5. Welcomes guest and assists them in getting seated;
6.
Attends to the settlement of the bill of guests;
7. Attends to guest inquiries, requests and complaints;
8. Assists in clearing soiled dishes, dirt and trash.
BUSBOY
BASIC FUNCTION: Responsible for food and beverage
service by assisting
waiters/waitresses. Dining room helper and runner.
VII.
Duties and responsibilities:
1. Assist waiters in mis-in-place preparation and table
set up.
2.. Serves bread and butter, coffee or tea.
3. Places orders to the kitchen and pick up prepared
orders.
4.Clears table of soiled dishes, dirt and mess.
5. Changes soiled ashtray.
6. Fills and refills water goblet with water.
OUTLET CASHIER
BASIC FUNCTION: Prepares and attends to settlement of
customer's bill.
Duties and responsibilities:
. Regularly checks and updates POs of current prices of
food items before the
opening of the restaurant;
2. Prepares bills of customers;
3. Receives and punches payments in the cash register;
4. Validates credit cards. Processes credit card
payments and other charges;
S. Prepares the required reports- cashiers report, menu
analysis, etc.;
6. Receives and accounts for change fund;
7. Turns over sales to general cashier or cash custodian.
8. May be assigned to accomplish deposit slip and to
deposit cash sales immediately
the following day.
B. BAR SERVICE PERSONNEL
THE BAR CAPTAIN
Duties:
1. Report is outlet at scheduled time. Checks employee schedule and assigned
stations
for proper staffing, reports any staffing shortages to area manager or F&B
Manager's office.
2. Must know entire outlet schedule, which waitress is working w/c station,
must know
outlet table numbers.
3. The captain is a supervisor must know drinks, cocktails and service.
4. Refers guest complaints to manager on duty or handle yourself in his
absence.
5. Train new staff in food and cocktail service.
6. Prepares daily 1ogbook for either A.M. or P.M. shift.
7.
Keep outlet clean.
8. Assume responsibility when manager 1s not present.
9. Must know outlet service manual, hotel rules and regulations and
emergency
procedure.
10. Your cooperation is expected for assisting other employees when they are
Il.
THE SENIOR BARMAN
Duties:
1. To assist the supervisor, promulgate the house rules and regulations
2. Responsible of briefing all barmen and bar helpers under him.
3. Responsible of any concoction old or new or any unfamiliar drinks
encountered shall
be properly recorded in the bar log book for references and must be passed on
or
monitored to all fellow bartenders.
4. Responsible of checking and maintaining daily par stock of liquors, liqueurs,
wines,
beers, soft drinks, juices and garnitures.
5. Equipment should always be clean and neat at all times.
6. Responsible of any missing bar equipment
7. Proper manner and etiquette to approach the guest either new comers or
late
guests.
8. Proper making of spoilage report on rejected orders or by accidents
I.
9. Proper use of inter bar and inter kitchen transfer.
10. Observed the proper well grooming and neatly dressed in the prescribed
hotel
11. Never abandon or leave your bar outlet without official reliever and
official
turnover.
THE BARMAN
Duties:
1.To assist the senior barman promulgates the house and regulations.
2.In the absence of the senior barman, assumes the power and full authority
of the
latter.
3. To report to the senior barman, assumes the power any strange that
happerns in bar
outlet and should be recorded in the bar log book.
4. Keep on studies regarding international cocktail and tropical drinks.
5. Learn the proper handling of wines, champagnes, draft beers, beers, soft
drinks and
juice and know its proper temperatures.
6. Be familiarized and alert on mis' en place and bar preparations
7. Responsible for checking and maintaining daily par stocks of liquors,
8. Study and follow orders of the senior barman.
9. Proper use of the hotel official jigger.
10. Attendance and job performance shall always be the basis of promotion.
BARBOY
BASIC FUNCTION: To assist the Bartender/Asst. Bartender and waiters and to
keep the
nar neat and clean at all times.
Duties and Responsibility:
1. Assist bartender in mis-en-place preparation and bar set up.
2. Looks after the upkeep of the bar are.
3. Assist in cleaning soiled glasses, empty bottles, other bar items.
4. Assist in serving drinks to guest.
5. Assist bartender in mixing and preparing drinks.
6. Assist in the storage and safe keeping of bar stocks and supplies.
7. Perform errand functions for the bar.
8. Performs other duties as maybe assigned by superior.
v. BARHELPER
Duties:
1. To assist the barman of his duties and responsibilities.
2. In the absence of the Barman. He has the power to assume barman with full
authorityy as a Barman.
3. Study and learn international cocktail and tropical drinks.
VI.
4. To observe cleanliness and sanitation and responsible of cleaning bar areas all
equipment.
5. Proper use of hotel official jigger.
6. Responsible of hauling Beverages and grocery requisitions seeing to it that all
requested items are properly counter and be delivered to the respective outlets.
7. Proper use of Inter Bar and Inter Kitchen Transfer.
8. Proper manner and etiquette in approaching hotel guest and in answering the
telephone.
BAR HOSTESS
Duties:
1. Report to outlet at scheduled time, in uniform, neat, clean and ready for work.
2. Must know entire outlet schedule, which waitress is working on which station,
must
know outlet table numbers.
3. Must know pertinent hotel information.
4. Walk pleasantly, talk pleasantly and smile genuinely.
5. Must know outlet reservation procedure and welcome each guest with the
6. The hostess
appropriate is the(smile)
greeting. overseer Guest Comfort, know where clean tables are
available.
Be on station for greeting and seating all guest and thank each guest when he leaves
the outlet.
7. Refer any guest's complaints to the manager on duty... never argue with guests.
8. Must know outlet service manual, hotel rules and regulations and emergency
procedures.
VII.
BAR WAITRESS/ WAITER
Duties:
1. Report to outlet at scheduled time, in uniform, neat, clean, and ready for
work.
2. Must know assigned workstation side work, table numbers and check
station for
proper set-up.
3. Welcome each guest in a friendly manner with appropriate greetings.
4. Must know the drinks and cocktails served and write the order properly
using
standard drink abbreviation.
5.All orders must be serve from a round cocktail tray, serve the ladies first
6. Suggest another drink when guest glass in nearly empty. Remove glass as
guests
have finished.
7. Keep station and tables clean and neat at al times, clean ashtrays with
matches,
wipe tables and chairs clean before next seating.
8. Must know outlet service manual, hotel rules and regulations and
emergency
procedures.
10. Your cooperation is expected for, assisting other employees when they are
busy,
following management suggestions, and providing the best possible service at all
times.
C. BANQUET SERVICE PERSONNEL
BANQUET SALES MANAGER/COORDINATOR
BASIC FUNCTION: Responsible for handling bookings, reservations, adjustment in
banquet and catering functions as well as in promoting banquet packages.
Duties:
1. Assist sales executive in attending to banquet bookings, reservations, adjustments in
banquet and catering functions as well as in promoting banquet packages.
2. Ensures that information regarding banguet bookings, cancellations and adjustments
are disseminated to all concerned departments.
3. Prepares banquet sales forecast and monitors sales against targets.
4. Design marketing and sales strategies.
5. Conducts sales blitz and other promotional activities.
6. Prepares proposals for possible banquet materialization.
7. Fellows up on the inquired and tentative reservations
8. Prepares function order and ensures their proper circulation.
9. Prepares and process the signing of banquet contracts.
10. Coordinates with the Executive Chef for preparation of banquet menus
and package of
banquet amenities.
11. Coordinates with other units for the smooth flow of service.
12. Attends to the processing of application for commercial accounts.
13. Prepares proposals to clients; scout for new client and accounts.
14. Prepares sales and productivity reports and submits to superior every month end.
15. Coordinates very closely with the organizer for their requirements pertinent to the
function.
16. Cheeks the set-up and service and ensures that that service standards and client
requirements are complied with.
17. Maintains an organized file of booking and accounts.
18. Coordinates with banquet service, housekeeping and other departments for the
smooth
implementation of function requirements.
19. Oversees ongoing functions,
20. Prepares reports, solicitations, cancellations, and banquet productivity statistics.
21. Supervises and cheeks the process of task assigned to staff.
22. Performs other related duties as may be assigned by superior.
II.
BANQUET SALES EXECUTIVE
BASIC FUNCTION: Responsible for banguet sales and bookings.
Specific duties:
1. Attends to inquires (either by phone or walk-in) regarding banquets-menus,
rates,
package of amenities, terms, etc.
2. Conducts show room for interested clients.
3. Prepares proposal for possible banquet materialization in consultation with
the
4.superior.
5. Follow up on the inquired and tentative reservations.
6. Prepares event orders for banquet function.
7. Attends to the preparation and signing of banquet contracts.
8. Checks with banquet service the availability of amenities and facilities
required by client,
9. Checks preparations and service and ensures client satisfaction.
10. Maintains contacts and harmonious relations with clients.
11. Conduct sales blitz and implements marketing strategies.
12. Goes on client calls as needed.
13. Attends to client complaints and takes appropriate action.
14. Conducts personal visits to individual/ commercial accounts for purpose of
15. Searches for new or potential markets through research and referrals.
16. Participants in company, sales blitz etc.
17. Maintains report related to daily task, solicitation, confirmations and cancellations,
progresses of sales call, transportation report.
18. Maintains and updates account file and history of client.
19. Reports to banquet manager deficiencies/complaints on facilities and services.
20. Reports to superior about the progress of work assigned to her.
21. Performs other related duties as maybe assigned to her.
III. BANQUET SERVICE MANAGER/ SUPERVISOR
BASIC FUNCTION: Plans, organizes, directs and controls the set up service for all banguet
functions.
Specific Duties:
1. In consultation with his superior, formulates policies and guidelines that will ensure
efficient flow of banquet operation.
2. Determines the operating requirements for banquet operations and prepares operating
budget based in these requirements.
3. Establishes contact and harmonious relationship with prospective and regular clients;
entertains their inquiries, complaints and requests
4. Prepares staff work schedule and delegates side duties special assignment.
5. Checks and monitors the preparation and actual service rendered for all banquet
functions.
6. Calls for and presides over operation meetings with staff to discuss/resolve operational
problems and discuss the progress of operations.
7. Conducts performance evaluation of her/his staff, and discusses result with them in
an
appraisal interview.
8. Undertakes disciplinary action against erring banguet staff in coordination and
consultations with the personnel manager.
9. Coordinates with the kitchen for the food preparation' with the housekeeping section
tor cleaning and maintenance function rooms and other department for the smooth
flow of banquet service.
10. Coordination very closely with the banquet sales manager for the requirements of client
for banquet function and for the special instructions regarding the set up and servIce.
11. Supervises the safekeeping, storage and issuance of banquet equipment and supplies
12. Supervises monthly inventory of stocks and supplies, monitors losses and damages to
equipment.
13. Makes spot checks and monitors banquet services, ensuring that service standards,
policies and procedures are complied with.
14. Monitors the use and maintenance of equipment under the custody of banquet service;
calls the attention of supervisor/captain regarding carelessness and recklessness of
service staff.
15. Attends to investigation and processing of misconducts reports pertinent to banquet
service staff
16. Evaluates the performance of his staff, call their attention regarding their performance
deficiencies.
17. Conducts orientation and training of his staff in coordination with the
training manager
and banquet service supervisor.
18. Performs other related duties as may be assigned superior.
BANQUET CAPTAIN
BASIC FUNCTION: Overseas the set-up service and cleaning in the banquet function
assigned to him.
Specific Duties:
Before the function
1. Initiates requisition for banquet supplies and equipment needed for the function
assigned to him, using the event order as a reference.
2. Monitors the loading/transport of equipment for catering functions.
3. Initiates and supervises the installations and stocking of service station and the bar
if
such is called her.
4. Distributes assignment and side duties of banquet waiters and makes follow-up.
5. Monitors the necessary preparation before the start of operations and sees to it that
all
needed supplies are available, clean and in good condition.
6. Conducts staff inspection and briefing among his staff one hour before function.
Looks after the set-up, appearance, and cleanliness of the function rooms.
8. Initiates and monitors the set-up of special amenities as contained in the event
order.
 During the function
1. Received celebrants, honourees and organizers, solicits their feedback on step- up
and
finds out if they have other concerns with to the functions.
2. Monitors the performance of his staff and sees to it that they comply with service
standards and performance of his staff and sees to it that they comply with standaras
and procedures as well as house rules.
3. Greets and entertains guests, attends to their needs, inquiries and complaints.
4. Coordinates with the kitchen and other departments regarding the requirements,
concerns and complaints related to banquet.
5. May assist in taking drink order if the waiters are busy.
After the function
1. Attends to the settlement of bills for the banquet functions.
2. Supervises the cleaning of the tables and the function rooms.
3. Checks for missing equipment and supplies, supervises stock inventory.
4. Checks and supervises the storage and safekeeping of banquet equipment and
supplies.
v. BANQUET RECEPTIONIST AND ATTENDANTS
BASIC FUNCTION: Welcomes and greets guest at the entrance and escort them to their
tables.
Specific Duties:
1. Assist waiters in the preparation of mis-en-place and the set-up of the function
room.
2. Welcome guests at the entrance and escorts them to their table.
3. Attends to waiting guests.
4. Fills/maintain reservations logbook and logs down critical incidents.
5. Monitors movement in function room and reports to supervisor any unusual incident
or
suspicious person noted.
6. Attends to guest inquires, requests and complaints.
7. Assist in making head count and in taking/serving beverages orders.
8. Assist waiters in cleaning tables for soiled dished, in cleaning the whole area after
the
function and in conducting inventory.
9. Assist waiters in the service of food once all guests have entered the room.
10. Performs other duties as maybe assigned by superior.
VI. BANQUET CUSTODIAN
BASIC FUNCTION: Responsible from the company custodian and stores them in the
banquets supplies and equipment.
Specific Duties:
1. Receives par stock from the company custodian and stores them in the banquet
storeroom.
2. Undertakes opening and closing inventory of stock.
3. Issues stocks for banquet for banquet functions following
prescribed policies.
4. Receives and checks returned items for losses and damages
and makes an
inventory/losses report.
5. Assist banquet waiter during banquet functions.
6. Performs other related duties as maybe assigned by superior.
VII. BANQUET WAITER
BASIC FUNCTION: Attends to mis-en-place presentation, set-up
and service during
banquet functions.

End