Food and Beverage Service Staff
Content
Food and beverage service staff: An introduction
1. F & B MANAGER: He is responsible for implementation of agreed policies for contributing to the setting of catering policies. The F & B Manager ( also: Commercial Director) of a hotel (rarely a pure catering business) is responsible for organizing, planning, logistics and execution around the "Food and Beverage" responsible. 2. ASSISTANT F&B MANAGER: In absence of 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. 3. Restaurant Manager (Directeur de restaurant): He has overall responsibility for the organization and administration of the food and beverage service areas. Restaurant management is the profession of managing a restaurant. Associate, bachelor, and graduate degree programs are offered in restaurant management by community colleges, junior colleges, and some universities in the United States. 4. RECEPTION HEAD WAITER (MAITRE D' HOTEL DE RECEPTION): He is responsible for accepting any bookings and maintaining the booking diary up to date. He will reserve tables and allot their reservation to particular stations. 5. HEAD WAITER/ SENIOR CAPTAIN (MAITRE D' HOTEL): He has over all 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 forgotten. 6. STATION WAITER/ SENIOR STEWARD (CHEF DE RANG): He must be able to carry out the same as a station headwaiter and relieve him on his day off. 7. JUNIOR STATION WAITER / STEWARD (DEMI CHEF DE RANG): This is a post, which is usually found in Europe and in the American hotels. As the term implies he is next in seniority to chef de rang and aids him in his work. 8. ASSISTANT STATION WAITER/ ASSISTANT STEWARD (COMMIS DE RANG): He is responsible for giving the KOT’s to the kitchen, bring dishes to the sideboard, removing plates from the guests table and returning used plates to the washing up area. During the mise-en-place he would carry out some cleaning and preparatory tasks. 9. APPRENTICE (DEBARRASEUR OR PICCOLO): He is the learner, having just joined the food and beverage service staff and possibly wishing to take up waiting as a career. 10. CARVER (TRANCHEUR): He is responsible for the carving trolley and the curving of joints at the table as required. 11. FLOOR WAITER (CHEF D' ETAGE): He is responsible for the service of meals in the apartments. 12. TROLLEY ASSISTANT WAITER (COMMIS DE WAGON): He is a commis, junior assistant assigned to a trolley usually of hors d oeuvre, pastries, assorted cheese, salads etc. 13. SOMMELIER: A sommelier or wine steward, is a trained and knowledgeable wine professional, normally working in fine restaurants, who specializes in all aspects of
wine service as well as wine and food pairing. The most important work of a sommelier is in the areas of wine procurement, wine storage, wine cellar rotation, and expert service to wine consumers. 14. WINE WAITER OR WINE BUTLER (CHEF DE VIN): He is responsible for the service of all alcoholic drinks during the service of meals. 15. BEER SOMMELIER: A beer sommelier, (sometimes known as a 'cicerone',which is a private trademarked organization rather than a general term) is a professional who works in the alcoholic beverage industry specializing in the service and knowledge of beer. This knowledge includes an understanding of styles, brewing, ingredients, history of beer and brewing, glassware, beer service, draught systems and food pairings. 16. BARISTA: A barista is male or female "bartender", who typically works behind a counter, serving both hot drinks (such as espresso), and cold alcoholic and nonalcoholic beverages, not a coffee-maker specifically. 17. BIKINI BARISTA: A bikini barista is a person who prepares and serves coffee drinks while dressed in scanty attire such as a bikini or lingerie. This marketing trend (sometimes referred to as sexpresso or bareista) 18. RESTAURANT CASHIER (CASSIER DE RESTAURANT): Sometimes it is the responsibility of the restaurant staff i.e. the waiters to make the bill in small establishment, but in sophisticated restaurants, the restaurant cashier does it.
1. F & B MANAGER: He is responsible for implementation of agreed policies for contributing to the setting of catering policies. The F & B Manager ( also: Commercial Director) of a hotel (rarely a pure catering business) is responsible for organizing, planning, logistics and execution around the "Food and Beverage" responsible. 2. ASSISTANT F&B MANAGER: In absence of 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. 3. Restaurant Manager (Directeur de restaurant): He has overall responsibility for the organization and administration of the food and beverage service areas. Restaurant management is the profession of managing a restaurant. Associate, bachelor, and graduate degree programs are offered in restaurant management by community colleges, junior colleges, and some universities in the United States. 4. RECEPTION HEAD WAITER (MAITRE D' HOTEL DE RECEPTION): He is responsible for accepting any bookings and maintaining the booking diary up to date. He will reserve tables and allot their reservation to particular stations. 5. HEAD WAITER/ SENIOR CAPTAIN (MAITRE D' HOTEL): He has over all 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 forgotten. 6. STATION WAITER/ SENIOR STEWARD (CHEF DE RANG): He must be able to carry out the same as a station headwaiter and relieve him on his day off. 7. JUNIOR STATION WAITER / STEWARD (DEMI CHEF DE RANG): This is a post, which is usually found in Europe and in the American hotels. As the term implies he is next in seniority to chef de rang and aids him in his work. 8. ASSISTANT STATION WAITER/ ASSISTANT STEWARD (COMMIS DE RANG): He is responsible for giving the KOT’s to the kitchen, bring dishes to the sideboard, removing plates from the guests table and returning used plates to the washing up area. During the mise-en-place he would carry out some cleaning and preparatory tasks. 9. APPRENTICE (DEBARRASEUR OR PICCOLO): He is the learner, having just joined the food and beverage service staff and possibly wishing to take up waiting as a career. 10. CARVER (TRANCHEUR): He is responsible for the carving trolley and the curving of joints at the table as required. 11. FLOOR WAITER (CHEF D' ETAGE): He is responsible for the service of meals in the apartments. 12. TROLLEY ASSISTANT WAITER (COMMIS DE WAGON): He is a commis, junior assistant assigned to a trolley usually of hors d oeuvre, pastries, assorted cheese, salads etc. 13. SOMMELIER: A sommelier or wine steward, is a trained and knowledgeable wine professional, normally working in fine restaurants, who specializes in all aspects of
wine service as well as wine and food pairing. The most important work of a sommelier is in the areas of wine procurement, wine storage, wine cellar rotation, and expert service to wine consumers. 14. WINE WAITER OR WINE BUTLER (CHEF DE VIN): He is responsible for the service of all alcoholic drinks during the service of meals. 15. BEER SOMMELIER: A beer sommelier, (sometimes known as a 'cicerone',which is a private trademarked organization rather than a general term) is a professional who works in the alcoholic beverage industry specializing in the service and knowledge of beer. This knowledge includes an understanding of styles, brewing, ingredients, history of beer and brewing, glassware, beer service, draught systems and food pairings. 16. BARISTA: A barista is male or female "bartender", who typically works behind a counter, serving both hot drinks (such as espresso), and cold alcoholic and nonalcoholic beverages, not a coffee-maker specifically. 17. BIKINI BARISTA: A bikini barista is a person who prepares and serves coffee drinks while dressed in scanty attire such as a bikini or lingerie. This marketing trend (sometimes referred to as sexpresso or bareista) 18. RESTAURANT CASHIER (CASSIER DE RESTAURANT): Sometimes it is the responsibility of the restaurant staff i.e. the waiters to make the bill in small establishment, but in sophisticated restaurants, the restaurant cashier does it.
