Food & Beverage Division Organization Chart

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Food & Beverage Division Organization Chart

It also includes some small details for some of the section. Such as: Waiters and waitresses section also include the hostess, backland person, food runner and so on.

The main functions of each individual position are:

F & B Director: The food and beverage director is the cohesive force that keeps all departments together. The chief responsibility of him is to operate food and beverage department that satisfies the expectations of the hotel general manager and the owner. Food and beverage director also should have a solid working knowledge of most departments in hotel. The specific jobs are:

Expected to contribute and offer opinions.

The food and beverage director must be a leader. Be aware of problems in other divisions, such as emergencies, building repairs, refurbishing plans, security problems and staff changes.

To deal in personnel matters with fairness and compassion. This is according to the internal abilities.

Ensuring that the required profit margins are achieved for each food and beverage service area in each financial period.

Liaison with the executive chef, coming out with the new, special food and beverage menu and professional service.

Holding the regular meeting with every head of sections. Training and give the task and setting the goals to all the managers under food and beverage department.

Executive Chef: Executive chef is in charge of all the food cook and inventory areas. He is the head of the kitchen. And at the same times, executive chef also must have the high professional knowledge about all the paper works.

Ensure the safety, cleaning and attractive food to serve for customers.

To be creative. Executive chef must be an outstanding cook and always keeping the creative mind to design the new method of foods.

Harmonious relationship with the food and beverage director.

Responsible for food being constantly checked, to do the paper work to decide how much...
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