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 food should be prepares, enforcing the sanitary, cleanliness and safety programs and measures.

Financial knowledge. To account to cost of each dish and set the acceptable selling price.

Communicate with all the section chefs. Get complains and suggestions from guest to improve the dish. And be able to inspire section chefs and train them.

Shang Palace restaurant manager: The manager should be always communicates with the F& B director, manager of each department and general manager.

Manager must always have the creative and effective minds to improve the restaurant. Create the promotion list every month to attract customers.

All of those, restaurant manager have to create and discuss with director.

At the end of month, manager has to give the monthly summary; set the target for the following month and the action plan for achieve the target that he set to food and beverage director.

Make out the staff's duty schedule, holiday list, working hours and off day. So that the Shang palace restaurant can be run efficiently and smoothly.

Reporting and attend the meeting with food and beverage director. Handle the restaurant complains both from customers and staffs.

Have the powerful knowledge service, food and beverage.

Promote and design new Chinese restaurant menu with communicate of Chinese kitchen.

Overall, the Chinese restaurant manager is the person that in charge of the whole restaurant. This person should lead staff properly to satisfy every customer who coming to Shang palace restaurant. At the same time, manager also has to report the restaurant to food and beverage director. He likes a middleman between staff of Shang Palace and the director of food and beverage department.

Chinese and Dim Sum Kitchen Sou Chef: Just like the manager of Shang Palace restaurant, Sou chef of Chinese kitchen is in charge of the whole Chinese kitchen area.

He helps the executive chef run and manage the Chinese kitchen, have the powerful knowledge...
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