Duties & Responsibilities
A career as a food and beverage duties and responsibilities educational requirements menu items customer complaints
1. The Assistant Food and Beverage Manager assists the Food and Beverage Manager in running the Department by being more involved in the actual day-to-day operations.
2. Assisting section heads during busy periods.
3. Taking charge of an outlet, when an outlet manager is on leave.
4. Setting Duty schedules for all the outlet Managers and monitoring their performance.
5. Running the Department independently in the absence of the Food and Beverage Manager.
6. Administrative Duties such as setting Duty charts, granting leaves, monitoring staff positions, recommending staff promotions, and handling issues relating to discipline.
Duties & Responsibilities:
1. To maintain efficient catering services within the hotel for the markets previously identified in the marketing and catering policies.
2. To maintain effective control of raw material, labor, and equipment costs used in the Food and Beverage Departments.
3. Co-operate with heads of Departments in producing Departmental budgets for approval by the Chief Accountant.
4. To be responsible for achieving required revenue and profit targets for, all selling outlets, maintaining the agreed standards of Food and Beverage production and service as laid down in the catering policy.
5. Co-operate regularly at staff meetings with the heads of Departments, together comprising the Food and Beverage Department.
6. To be responsible for Hygiene and safety standard in the Food and Beverage Department and ensure all legal requirements are met.
7. To be prepared to attend any other staff meeting as arranged by the general manager.
8. Co-operate with the Personnel Department in the recruiting and training of new personnel for the Food and Beverage Department.
9. In consultation with the chef and based on the availability of ingredients and prevailing trends, the Food and Beverage Manager should update and if necessary compiling new menus. New and updated wine lists should also be introduced regularly.
10. Ordering of stocks.
JOB DESCRIPTION OF RESTAURANT MANAGER
Duties & Responsibilities
The Restaurant Manager is either the coffee shop Manager, Bar Manager, or specialty Restaurant Manager.
1. The Restaurant Manager reports directly to the Food and Beverage Manager 8. and has overall responsibility for the organization and administration of a particular outlet or a section of the Food and Beverage Service Department.
2. Setting and monitoring the standards of service in the outlets.
3. Administrative Duties such as setting Duty charts, granting leaves, monitoring staff positions, recommending staff promotions, and handling issues relating to discipline.
4. Training the staff by conducting a daily briefing in the outlet.
5. Playing a vital role in Public relations, meeting guests in the outlets, and attending to guest complaints, if any.
6. Formulating the sales and Expenditure budget for the outlet.
7. Planning Food festivals to increases the revenue of the outlet along with the chef and the Food and Beverage Manager.
Organizational Structure of the Kitchen What is the Kitchen Hierarchy?
The Brigade de Cuisine is more commonly known as the kitchen hierarchy. There are many positions in this hierarchy, and each one holds an important role in the overall function of the kitchen. Modern kitchen organizations aim at orienting staff in all the areas of the kitchen so that a multi-skilled workforce is created. A business organization is defined as an arrangement of 5 people in jobs to accomplish the goals of the operation.
The organizational structure of the kitchen reflects the needs of the operation, the job functions, and the various goals. The jobs and duties of staff members also vary from kitchen to kitchen, and so do the tides attached to the jobs. But certain positions and titles do occur throughout the industry.
Chef De Cuisines (Executive Chefs or Head Chefs):
Interpersonal skills work environment food and beverage manager job description safety regulation part-time years of experience food and drink hourly wage excellent customer service skills serve food and beverages
This position carries overall responsibility for all aspects of production, for the quality of the products served, for hiring and managing the kitchen staff, for controlling costs and meeting budgets, and for coordinating with departments not directly involved in food production. Duties also include making new menus, purchasing, costing, and scheduling of employees. They are also responsible for the kitchen plant and machinery.
Sous Chefs (Under the Chefs):
They are the principal assistants to the head chefs and aid the chefs in general administration and in particular, supervising food production, and overseeing its service. They are the acting head chefs in the absence of the head chefs. 6 Chef Gardemangers (Pantry Chefs): 7 They are responsible for all cold food presentations, which might include hors d‘oeuvres, salads, sandwiches, pates, etc.
Butcher Chefs: They are in charge of the butcher shop which prepares meats, fish, and poultry as desired by the user departments of the kitchen.
Pastry Chefs: They enjoy a different status and the work of their department is generally separated from the main kitchen and is self-contained in the matter of cold storage, machinery, and equipment. They are responsible for all hot and cold desserts. These may include cakes, pastries, ice creams, creams, etc. Boulanger’s: They are the bakers who work under the pastry chefs and are responsible for all baked products such as bread, breakfast rolls, etc. Potagers (Soup Cooks): They are responsible for preparing soups and stocks, which may include cream soups, consommes, bisques, broths, national soups, essences, etc. Entremetier (Vegetable Cooks): The entremets course is, on the menu, the sweet which is prepared by the pastry chefs. Entremets de legumes were the vegetable courses traditionally featured on a menu. The extremities are therefore concerned with the preparation of the following:
i. All vegetable dishes,
ii. All potato dishes,
iii. All egg dishes, 8
iv. All farinaceous dishes.
Chef Rotisseurs [Roasting Cooks):
They are responsible for braised meats, roasted meats, and meat dishes. Their section is also responsible for the deep-frying of foods. Sauciers: They are responsible for all sauces and sauce-related dishes. Banquet Chefs: They are responsible for all food to be prepared for banquet functions and also for the buffet in coffee shops. Chef Tournaments: They are the reliever chefs who take charge in the absence of the section chiefs. They were usually multi-skilled cooks, who would fit into any job in case of emergencies.
Chef De Parties (Section Chefs):
All chef de parties are supervisors in charge of a clearly defined set of activities within the kitchen. They are the station heads and must be skilled to cook every dish made by their stations. They should also have a certain degree of administrative skills. They should be able to plan and carry out production schedules for the section. Demi Chef De Parties: They are also in a supervisory capacity. They take charge in the absence of the chef de parties. They assist the chef de parties.
Commis:
There are both commis Is and commis IIs; the Is being seniors. They are the assistants to die chef de partie. However, in most hotels now, commis I and II have been classified as commis only. 9 Apprentices: These are the trainees who help out in day-to-day operations. These positions defined here are in a classical sense. In the real world, they are combined, altered, and adapted to fit the specific goals of the individual operation.
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