The following is a description of duties and responsibilities of each position of the food and beverage section.
1. Food & Beverage Director
Description of duties and responsibilities:
• Setting menu, presentation systems, sales strategy, direct the implementation and assess the success of
• Conduct an analysis of competitors
• Develop a budget FB Production kitchen, F & B service and Stewarding
• Formulate operational cost control policy
• Dealing with problems that require direct handling
• Creating a harmonious relationship with colleagues and customers
• Conducting briefing at the department
• Propose to your boss about the adjustment of procedures and policies in the food & beverage department if necessary
2. Assistant Food & Beverage Manager
Description of duties and responsibilities:
• To coordinate the activities between the kitchen, the F & B service and stewarding
• Develop a work plan and assess its implementation
• Overseeing the operational schedule of subordinates
• Monitor the results of the physical inventory in the kitchen, the F & B service and stewarding
• Monitor the implementation of the store room requisition
• Conducting an assessment of job performance subordinates
• Implement the smooth operation of the various activities that are nothing to do work with the food & beverage department
• Coordinate and oversee the smooth preparation of the event event / function
• Dealing with problems that require direct handling and reporting to superiors
• Liaise with colleagues and guests
• Creating a harmonious relationship with colleagues and customers
• Provide direction and guidance to subordinates
3. Restaurant & Bar Manager
Description of duties and responsibilities:
• Coordinate activities outlet operating in the food & beverage service
• Coordinate the preparation and overseeing the smooth operation of the function / event
• Helps smooth execution of the physical inventory
• Establish and build relationships with guests
• Helping to create reports monthly report F & B sales
• Conducting an assessment of job performance subordinates
• hold a problem that requires immediate handling and reporting to superiors
• Handle and monitor a change and irregularities in operations
• Monitor and supervise personal hygiene, grooming and sanitation
• Handle and directly oversees the VIP guest services
• Creating and maintaining a healthy working atmosphere
• Conduct daily briefings
4. Head Waiter
Job descriptions and tangungjawabnya:
• Supervise the misuse par stock
• Checking the completeness and accuracy of the “mise en place”
• To examine the accuracy of daily sales reports
• Direct and oversee the smooth running of the service in the restaurant
• Handle guest complaints
• Set the division “station”
• Checking personnel hygiene, grooming and sanitation
• Accompanying sous chef in the arrangement buffet
• Handle guest services directly VIP (Very Important Person)
• Coordinate and supervise the implementation of clear up
• Assist the smooth conduct of physical inventory
• Checking the completeness, accuracy procurement “store room requisition”
• Establish good relationships with guests
• Make work schedules subordinates
• Supervise subordinate discipline
• Dealing with the problem guest
• Assess the work of subordinates
• Creating and maintaining a healthy working atmosphere
5. Assistant (Head Waiter Captain)
Description of duties and responsibilities:
• Assist the head waiter his duties
• Completing the completeness, accuracy of mise en place
• Make daily sales reports
• Completing the storage and use of par stock
• Supervise and assist the smooth precision of execution sales service and presentation of food and drink
• Make the order repair and maintanance
• Dealing directly VIP guest services
• Coping with guest complaints
• Overseeing and directing subordinates smooth service
• Helps smooth execution of the physical inventory
• Establish good relationships with guests
• Creating and maintaining a healthy working atmosphere
6. Waiter / Waitress
Description of duties and responsibilities:
• Prepare technical completeness services
• Implement preparation set-up mise en place
• Perform direct service to guests
• Taking orders / orders of the captain’s guest forwarded to the kitchen
• Implement the presentation of dishes to guests
• Implement clear up from the coffee table
• Preparing and taking the needs of linen napkin, wares, supplies
• Collect and deliver Soiled linen and dirty dishes to laundry / stewarding
• Perform the setup table set up and clear up
• Implement and follow the orders of the captain in carrying out his duties
• Clean the work area
• Liaise with guests
• Attend daily briefing
7. Chief Bartender
Description of duties and responsibilities:
• Supervise the storage, use bar stock
• Completing the completeness, accuracy of mise en place
• Make daily sales reports
• Overseeing the smooth, precision of execution mixing drinks, presentation, sales and service
• Develop a standard portion, standard receipt, along with the standard cost of beverage F & B cost control
• Directs, oversees the smooth service
• Coping with guest complaints
• Set the division “station” as well as overseeing its implementation
• Checking personnel hygiene, grooming and sanitation
• Dealing directly VIP guest services
• Helps smooth execution of the physical inventory
• Checking the completeness, accuracy procurement “store room requisition”
• Creating repair and maintanace order
• Supervise subordinate discipline
• Dealing with the problem guest
• Assess the work of subordinates
• Creating and maintaining a healthy working atmosphere
8. Room Service Order Taker
Adan job description responsibilities:
• Addressing the reception, recording room service orders and deliver to the room service captain
• Advise and assist guests in the selection menu
• Contacting the guest to clear up implementation
• Receiving a complaint and report to the head waiter
• Maintain a healthy working atmosphere
• Attend briefings head waiter