THE FOOD AND BEVERAGE
SERVICE ORGANIZATION
Learning Objectives
• At the end of this lesson, the student should be able to:
1. recognize the important of an organizational structure in achieving one
common goal;
2. illustrate the organizational structure of various food and beverage
establishments;
3. explain the job descriptions and job specifications of different food and
beverage personnel; and discuss the interdepartmental relationship of the
food and beverage service department with other departments.
The Food and Beverage Service Organizational
Structure
• An organization refers to units of people that are structured and managed to
achieve one goal.
• Generally, an organization is illustrated in an organizational chart that
provides a hierarchy of positions, the relationship of members appointed in
different levels of responsibilities, and a formal line of communication channels
within the organization.
The organization is composed of
different brigade levels in food and
beverage service operations,
categorized into three levels.
THREE LEVELS
1. Managerial (Top Management)
2. Supervisory (Middle
Management)
3. Operations (Operational Staffs)
1. Managerial level
This is considered the top management
where most employees at this level do the
decision-making.
Employees at this level have a lesser
number of people, usually 5% of the
organization.
2. Supervisory level
Employees at this level are in charge of
supervising employees at the operational
level.
People who belong to this level is to
communicate top management’s decisions
to the employees at the operational level.
This is generally considered 15% of the
organization and considered as middle
management
3. Operational level
Employees at this level are physically
hands-on the job.
This is at the organizational chart’s
bottom level, composed of 80% of
the organization.
For large
establishmen
t
Duties and Responsibilities of Personnel in
F & B Department
Waiters are employed in a huge variety
of establishments in the hospitality
industry but, no matter what type of
restaurant or other venue they work in,
the waiter’s basic role does not differ
The Role of the Waiter
The term “waiter” includes food and beverage service personnel of either sex.
Its role is to ensure that guests enjoy a satisfactory total dining experience; the
job involves much more than simply serving food and beverages. To fulfill this
role adequately a waiter needs a range of qualities and attributes, including a
pleasant personality, honesty, efficiency and punctuality. And also, a waiter
must always be fastidious about self –presentation and personal hygiene.
1. Food and Beverage Service Manager –
plans, organizes, directs and controls the
delivery of service in all outlets,
guestrooms and banquets and sees to it
that policies and standards are complied
with.
a. Planning and problem solving
b. Organizing the work
c. Directing, monitoring and coordinating
[Link] / Outlet Supervisor – oversees food
and beverage operations in his assigned outlet;
ensures that service is carried out in accordance
with prescribed standards and policies.
3. Captain waiter – oversees the se-up and
delivery of service in his / her assigned station.
4. Receptionist – welcomes and greets customers
at the entrance and escorts them to their tables.
5. Waiter – takes and serves food and beverage order
according to prescribed standards of service
Specific duties:
a. Looks after the necessary preparations before the start
of operation
i. Wipes/ prepares the necessary containers, hollowware,
napkins, tray, cutleries other supplies
ii. Refill’s salt and pepper shakers and other condiments
iii. Checks and re-stocks service station and sees to it
that the par stock is maintained
iv. Sets-up the table and installs required facilities
b. Studies the menu and familiarizes himself with
the outlets specialties as well as out of stock
items and undertakes suggestive selling
c. Takes and serves food and beverage orders;
d. Assists busboy in placing and in picking up
orders from the kitchen
e. Assist in welcoming and seating the guests
f. Attends to guests’ inquiries, request and
complaints
g. Assists in clearing soiled dishes, dirt
and trash
h. Performs side duties and other
assignments given by his superior
6. Busboy – dining room helper and runner
Specific duties
a. Assists waiters in mis-en place preparation and
table set-up
b. Serves bread and butter, coffee or tea
c. Places orders to the kitchen and picks up prepared
orders
d. Clears table of soiled dishes, dirt and mess
e. Changes soiled ashtray f. Fills and refills water
goblet with water g. Does other errands in the dining
room h. Performs other related duties as maybe
7. Bartender – prepares/ mixes alcoholic and
non- alcoholic beverages according to
prescribed standards
8. Barboy – Acts as runner and helper in the bar