Organization of Food and Beverage service Department

Presented By:Suman Subedi

Introduction to Organization of F&B service Department

The catering establishment that serves prepared food items, beverages, tobacco, in the hospitable way to meet the demand and desire of the customers to make them satisfied.

Goals for food and beverage operaions are: Increase food sales by 10% over the previous

year. Achieve an average cover rate of $20 by the

end of the current financial year. Reduce the number of guest complaints by

20% from last year.

Structure of Organization The typically hierarchical, arrangement of lines

of authority, communications, rights and duties of an organization

It depends on the organization’s objective and strategy

The human resource in the food and service industry may be classified as:

ManagersSupervisorsOperational staffs

Organizational Chart of Large Restaurant

Organizational Chart of Small Restaurant

ty

Top Management

Middle Management

Junior Management

Supervisors

Operations Staffs

Organizational

Structure

Job Descriptions

It is a documented profile of a Job. It has several benefits to the individual and organizations such as :

It helps both a superior and subordinate to have a common perspective of the job.

It is a legal document in the case of any litigation between the employer and employee.

It acts as the basis of training an employee. It acts as the basis of evaluating an

employee’s performance. Now, lets study the brief Job descriptions of some restaurant

positions

Restaurant manager Reports to: F&B Manager and General

Manager Job summary: To recommend and meet

budgets and goals by leading a service team that ensures quality service standards with personalized guest attention.

Supervises: Senior captain, captains, hostess, servers, busboys and apprentices

Limits of authority: Evaluate performance of staff, discipline of staff, can void checks

Senior Captain Reports to: Restaurant manager and F&B

Manager Job Summary: Organize, supervise and train

all service personnel in the restaurant with a view to providing quick and personalized food and beverage service to guests.

Supervises: Restaurant captains, hostess, servers and apprentices.

Limits of authority: Recommending authority but initiates the performance appraisals of staff for the final approval of the manager.

Captain Reports to: Senior Captain and Restaurant

Manager Job Summary: To organize and supervise an

assigned restaurant station with a view to providing fast and efficient food and beverage service.

Supervises: Servers, busboy and apprentices in his/her charge

Limits of authority: Only advisory to the Captain

Steward (Waiter) Reports to: Captain and Senior Captain Job Summary: To provide quick and

personalized food and beverage service to guests at allotted tables as per standards of service laid down and to guest satisfaction

Supervises: Assistant waiters, busboys and trainees.

Limits of Authority: None

Restaurant Hostess Reports to: Senior Captain and Restaurant

Manager Job Summary: To receive and record table

reservations requested for the restaurant. To extend warm and courteous welcome and hospitality to guests visiting the restaurant and allot them a table.

Supervises: None Limits of authority: Can allocate tables

independently

Busboy (Assistant Waiter) Reports to: Station Captain and Senior

Captain. Job Summary: To provide supportive help to

stewards in mis-en-place, clearance of soiled dishes, table set-ups, replenishing guest water and drinks, and ultimate food and beverage service to guests.

Supervises: None Limits of Authority: None

Wine Butler Reports to: Senior Captain and Restaurant

Manager Job Summary: To present and serve wine and

spirits to guests as per the standards of the establishment

Supervises: None Limits of authority: May dialogue with guest

directly to procure business

RESPONSIBILITIES OF FOOD AND BEVERAGE OPERATION

Food and Beverage is very lucrative as it satisfies a basic physiological need of all human being to survive.

No matter how basic or elaborate the operation is, food and beverage is a safe business because people must eat and drink.

The basic objective of food and beverage is to provide food and beverage to identified market segments.

The responsibilities of food and beverage operations are as follows:

Plan menus that are compatible to the expectation of the market segment.

Set standards of raw materials required to fulfill the menu.

Reconcile actual performance with budgeted performance.

Train and motivate staff to provide the perfect dining experience.

Evaluate performance and taking corrective measures.

Procure, receive and store the raw materials so that there is minimum spoilage.

Use correct procedures for food preparation to attain consistency.

Control the flow of material and services as to ensure cost effective operation.

INFLUENCES ON FOOD & BEVERAGE OPERATION

Macro Environment:

o It is the larger external surroundings that influence and operation.

o It is largely unpredictable and uncontrollable.

o Such influence have to be respected to survive in the community.Now, lets talk about

different macro Environments

1. Political Environment:

o Labor that includes minimum wages, working hours etc.

o Taxes to provide infrastructure.

o Environmental issues such as pollution, garbage disposal.

2. Economic Environment:

o Influences the success of business.

o Interest rate on borrowed capital.

o Regional development.

3. Social Environment:

o Ethics in doing business.

o Food habits of target markets.

o Religious restriction like no beef for Indians and no pork for Muslim.

4. Technological Environment:

o Information technology has influenced how information is proceed.

o Mechanism of work method has greatly influenced food preparation.

5. Media:

o Food promotions.

o Provide employment to the local people.

o Having a system of receiving guest comment and acting upon them.

Micro Environment 1 .Customers:

o The satisfaction of their needs and wants.

o Life style and habits.

o Getting value of money.

2. Employees:

o Availability of skilled workers.

o Providing career advancement.

o Motivating their staff.

3. Suppliers

o Availability of raw materials round the years.

o Increasing transportation cost.

4. Service Agencies:

o Providing license to do the business.

o Giving license to operate a bar.

o Internal revenue that governs sales tax and income tax.

Thank you