Job Description of Food & Beverage Staff

Here, we will discuss the job description of food and beverage staff in a restaurant.

Every restaurant in a hotel has a certain organisational structure among its employees. This hierarchy goes from top to bottom, from director to trainee. Since we’ve already discussed the hierarchy of the food and beverage department, we’ll directly go into their exact role now.

Let’s take a look at the most common team members of a restaurant and their daily tasks.

Job Description of Food & Beverage Manager

Job Title: Food & Beverage Manager

Reports to: General Manager

Supervises: Restaurant Managers

Job Summary: The F&B Manager is responsible for the setting up of, and implementation of food and beverage policies. 

Duties & Responsibilities of Food & Beverage Manager

• Making sure that the required profit margins are achieved in a financial period

• By coordinating with Kitchen, compiling new menu lists for different outlets, including portion sizes and setting prices

• Employing & dismissing staff

• Holding periodic meetings with section heads of different restaurants to ensure that everything is being achieved as per the goals and strategies

• Purchase of all materials including food, drinks and other equipment if required

• Ensuring the food quality is maintained

• Compiling wine lists according to the stock, trends and customer needs

Important Note: If the establishment is large, there is one more member which comes under the F&B Manager but above the restaurant manager: Assistant Food & Beverage Manager.

Job Description of Restaurant Manager

Job Title: Restaurant Manager

Reports to: Food & Beverage Manager

Supervises: Senior Captain, Hostess, Servers, Busboys and Trainees/apprentice

Note: If the restaurant is large, there could be multiple supervisors.

Summary: To meet and recommend goals by leading a service team that ensures that high-quality service is being provided to guests with personalised attention.

Duties & Responsibilities of Restaurant Manager

• Monitor budget and plan accordingly for the year

• Keep team motivated and provide training regularly

• Conduct daily briefings thus ensuring all the issues of the team are solved, as well as discussing important things of the day

• Check if mise-en-scene (meez-anh-scene) and mise-en-place (meez-anh-plah) is done properly

• Control expenses and try to reduce wastage

• Create up-selling menu items, promotions and merchandising

• Connect with guests on a personal level to make guests feel welcome and ensure continued patronage

• Create Duty Roasters and develop staff rotation charts

• Ensure discipline, hygiene and safety of the restaurant

• Coordinate with other outlets to make sure operation runs smoothly 

• Keep a managed stock of supplies

• Resolve complaints and grievances of guests

Coordinates with

• Kitchen - For food preparations

• Stewarding - For a continuous supply of clean service-ware

• Housekeeping - For cleanliness and supply of linen

• Accounts - For budgets and depositing daily sales

• Engineering - For maintenance and safety

• Marketing - For sales and promotions

• Stores - For supply of alcoholic beverages, operational supplies, etc

Job Description of Restaurant Supervisor / Senior Captain

Job Title: Restaurant Supervisor

Reports to: Restaurant Manager

Supervises: Servers, Busboys and Trainees/apprentices

Summary: Plan, organise, supervise and train the service personnel in the restaurant for quick and efficient service to guests.

Duties & Responsibilities of Restaurant Supervisor

• Lead the team and deputise in the absence of the Restaurant Manager and ensure smooth functioning

• Allot daily duties to staff to meet work exigencies ensuring equity of work

• Ensuring the maintenance and aesthetic upkeep of the restaurant with the help and coordination of the Housekeeping and Engineering departments

• Develop sales through up-selling, guest contacts and personalised services

• Ensure speedy, quality and personalised delivery of food to each and every guest

• Apprise staff performance and recommend rewards to the restaurant manager

• Serve wines and beverages according to the international standards

• Prepare flambé items, if applicable, with showmanship and authenticity

• Maintain and control the par stocks of cutlery, crockery, linen and other supplies

• Hand over lost and found items to the Housekeeping as per rules.

Coordinates with

• Kitchen - For food preparations

• Stewarding - For a continuous supply of clean service-ware

• Housekeeping - For cleanliness and supply of linen

• Accounts - For budgets and depositing daily sales

• Engineering - For maintenance and safety

• Marketing - For sales and promotions

• Stores - For supply of alcoholic beverages, operational supplies, etc

Job Description of Head Waiter (Captain)

Job Title: Head Waiter

Reports to: Restaurant Supervisor, Restaurant Manager

Supervises: Servers, Busboys and Trainees/apprentices

Summary: Organise and supervise an assigned restaurant station with the goal to provide fast and efficient food and beverage service.

Duties & Responsibilities of Head Waiter

• Train and supervise servers to give high standards of service in terms of time, quality and personalisation

• Supervise the mise-en-place of the assigned station

• Inspect table layouts in the station

• Check and inspect all the cutlery, crockery and equipment to see if they are of serviceable standard.

• Give wine service

• Control the inventory of cutlery and service equipment allotted to the station

Coordinates with

• Kitchen - For timely supply of food

• Bar - For the supply of alcoholic beverages like beer, wine, etc

• Housekeeping - For cleanliness and supply of linen

• Stewarding - For a continuous supply of clean service-ware

Job Description of Waiter (Steward)

Job Title: Waiter

Reports to: Head Waiter, Supervisor, Restaurant Manager

Supervises: Busboys and Trainees/apprentices

Summary: To provide quick and personalised service to all guests at allotted tables 

Duties & Responsibilities of Waiter

• Attend briefings before opening the restaurant

• Learn about the du jour items, not-available items, menus, specialities

• Complete mise-en-scene and mise-en-place before the restaurant opens

• Check all the equipment and furniture for their serviceability

• Clean and polish alloted silverware, cutlery, glassware and chinaware

• Stock the side station with sauces, jams, salt, pepper shakers, butter dishes linen and other required items

• Lay table covers as per standards set

• Fold napkins as per the standard style

• Receive, greet and seat guests

• Present menu cards, wine lists, and take orders

• Serve food and beverage to guests

• Present the guest with the cheque/bill and receive payments

Coordinates with

• Kitchen - For timely supply of food

• Bar - For the supply of alcoholic beverages like beer, wine, etc

• Housekeeping - For cleanliness and supply of linen

• Stewarding - For a continuous supply of clean service-ware