Food & Beverage Department Organization & Hierarchy Chart

 A hotel organization has different levels of staff to perform various operations. Each of the staff members is responsible for a particular task on a day-to-day basis. The food and beverage personnel in such restaurants can be categorized into three levels:

• Managerial Staff
• Supervisory Staff
• Operational Staff

Managerial Staff

This category of staff is on the top of an organizational chart. Also known as ‘Top Management’. This category has a lesser number of people who participate in decision-making. They are responsible for the overall performance of an establishment.

Supervisory Staff

This category of staff takes the middle part of an organizational chart. They are also called ‘Middle Management’. This category fills about 15% of the total number of staff. Their main responsibility is to supervise the decisions, made by the top-level management.

Operational Staff

This category of staff is at the bottom end of the organizational chart. They are the ones who actually have hands on the job. Most of the physical work is performed in this category. They make up to 80% of the total staff. Waiters/Stewards are the common examples.

Hierarchical Organizational Chart of Food & Beverage Department

Food & Beverage Organisational Chart

F&B Service Manager

He is responsible for the implementation of agreed policies for contributing to the setting of catering policies. He is responsible for organizing, planning, supplying and executing the “Food and Beverage” responsibly.

Assistant F&B Service Manager

In absence of the F&B Manager, the Asst. F&B Manager acts as the departmental head. In general, he helps the F&B Manager in running the department smoothly and acts as his deputy.

Restaurant Manager

He has overall responsibility for the organization and administration of the food and beverage service areas. 

Head Waiter/Senior Captain

He has overall charge of the staff team in the dining room and is responsible for seeing that all the duties necessary for the preparation for service are well and efficiently carried out, and nothing is forgotten.

Senior Steward/Station Waiter

He must be able to carry out the same as a head waiter and relieve him on his day off.

Junior Steward/Junior Station Waiter

He is next in seniority to Senior Steward and aids him in his work.

Apprentice/Trainee

He is a learner, having just joined the F&B Service staff and possibly wishing to join the service industry and take it as a career.

Sommelier

Also known as a wine steward, is a trained and knowledgeable wine professional, normally working in fine restaurants, who specializes in all aspects of wine service.

French Names of F&B Staff

English	American	French
Restaurant Manager	Restaurant Manager	Directeur de Restaurant
Senior Captain	Head Waiter	Maitre d’ Hotel
Captain	Station Waiter	Chef de Rang
Asst. Captain		Demi Chef de Rang
Sr. Steward/Steward	Waiter	Commis de Rang
Asst. Steward	Asst. Waiter	Commis de Brasseur
Apprentice	Trainee	De Brasseur
	Carver	Trancheur

Job Descriptions, duties and responsibilities of the staff.