FOOD AND BEVERAGE DEPARTMENT

Food and Beverage Department is responsible for the daily operations of restaurants, bars and others places like kiosks around the beach and pools at the hotel. Handling and control the employees in their tasks and functions like: such as that make greeting, gives welcoming and escort guests to their seats and to giving the menus to them, and also taking food and drinks orders and server the beverages during they staying at the restaurants.

Goals: y Identify and review the standards properly of the F&B Department at the operational context and the services. Achieving identify the principles types of contamination about food ill. Policies:

FOOD AND BEVERAGE STAFFS

Food and Beverage Director Job Description A hotel food and beverage director is a career where you'll be a member of the hotel management team and able to take your skills to other hotel properties around the world. The director must have leadership skills to manage other employees and communication skills to work with other members of the management team. A passion for cuisine and spirits coupled with years of experience in the hospitality industry makes for the background of a successful food and beverage director. Job Responsibilities y Monitors performance to ensure adherence to all service standards, sanitation standards, productivity standards to ensure exceptional guest satisfaction. y Monitor and control food & beverage inventories. y Maintain inventories of related food & beverage equipment. y Monitor and control labor costs. y Maintain cleanliness and sanitation levels to Health Department required ratings at all times. y Manage food preparation. y Develop and implement policies and procedures. y Ability to organize multiple projects; manage and prioritize multiple tasks and meet deadlines. y Exhibits a positive and involved team attitude to all and promotes positive relations through an environment that encourages open communications, trust, and mutual respect.

y Strong communication, organization, problem-solving, and follow-up. y Manage and motivate all food & beverage personnel. y Manage interviewing, staffing, training and development of food & beverage team, discipline. y Monitor and forecast food & beverage revenues and expenses to ensure company goals are met on a monthly and yearly basis. y Implement new menu items that will increase customer satisfaction and perception of value. y Implement policies and procedures for food and beverage. y Ensure the quality levels of food & beverage products and maintain quality standards in production, services, facilities and guest satisfaction. y Develop and manage the annual food & beverage budget.
y Implement and monitor ordering and receiving program to ensure proper quantity and

prices on all purchases.

Food and Beverage Manager Job Description Food and beverage managers plan, organize, direct, control and evaluate the operations of restaurants, bars, cafeterias and other businesses that operate serving food and beverage. Food and beverage managers may be employed by restaurants, bars, hotels and resorts etc. Food and beverage managers still require great customer skills but apply management skills ensuring the labor and financial goals of the organization are maintained. Job Responsibilities

y Organize, direct and evaluate food and beverage service y Recruitment and training of staff y Shift scheduling y Performance management; monitor staff performance and provide feedback y Purchase and control of inventory y Monitor revenues and expenses y Ensure practice of health and safety regulations y Negotiate supplier arrangements for food and beverage products y Negotiate with clients for use of facilities for catering, parties, banquets, etc.

Assistant F and B Manager Job Description Job purpose of Assistant F&B Manager is responsible for supervising the restaurant, room service and bar team in a rotational basis as well as for ensuring that guest receive fast, friendly and efficient food and beverage service during their stay. Job Responsibilities y Compiles annual budget, variance reports, weekly management reports, comp reports, and any other reports deemed necessary y Monitors work of employees to ensure that established policies and procedures are being followed. y Oversees all follow-up work to ensure non-recurrence of errors; works closely with Business Office and Internal Audit to ensure compliance with established procedures. y Counsels, guides and instructs assigned personnel in the proper performance of their duties. y Prepares and coordinates the periodical performance reviews of assigned personnel. y Recommends changes including hiring, promotion, demotion and release of personnel; recommends wage and salary adjustments for personnel within established guidelines. y Interview potential employees who have been recommended by Personnel. y Manages the day-to-day operation of the outlet in accordance with established policies and procedures. y Establishes and administers training programs within the outlet, including new employee orientation.

y Directs the development and administration of controls for all phases of the outlet in an economical and profitable manner while maintaining established standards. y Coordinates the maintenance and development methods for high quality preparation of food and drink y Maintains an efficient program of scheduling to ensure a high standard of service with the use of minimum man-hours. y Maintains and instructs assigned personnel as to safety policies and procedures and follows up to ensure hazards are eliminated. y Acts immediately on all customer complaints to ensure that corrections are made when possible.

KITCHEN

Executive Chef Job Description Executive chefs are found in a wide variety of work settings, from tiny restaurant kitchens staffed by a handful of chefs to large industrial kitchens staffed by a large number of chefs, culinary assistants, and apprentices. In all work settings, however, an executive chef must be able to spot problems and resolve them quickly and efficiently, maintain a level head, and delegate many kitchen tasks simultaneously. Maintaining impeccable personal hygiene as well as high work and safety standards in the workplace is incredibly important for all chefs, and the executive chef is expected to set an example for the chefs below him or her. An executive chef will have worked their way up the kitchen hierarchy in many different chef roles before assuming this particular chef title. The executive chef, also known as the executive chef or chef manager, is the person in charge of the kitchen. Everything that goes out of the kitchen is the responsibility of the executive chef in the eyes of the employer; therefore, it is essential for the person with this job to be able to maintain complete control of the kitchen at all times and to command the respect of his or her kitchen staff. Job Responsibilities y Develops recipes and menus for all retail food operations y Supervises food production y Maintains food cost standards and cost y Promotes safety and proper sanitation y Assists in taking inventory and purchasing supplies

y Introduces new products y Acts as replacement worker when short staffed y Handles customers' concerns and suggestions y Handles employees' concerns and issues y Controls food waste by using in proper areas to be distributed daily y May have full or final responsibility for job actions (e.g., new hires, promotions, demotions, transfers, discipline, terminations) y Schedules/assigns work y Sets production goals or job expectations y Trains, coaches or counsels, directs/coordinates y Asses performance and completes a formal performance evaluation y Participates in determination of salary and salary changes. y Other duties as necessary y An executive chef is also charged with maximizing the productivity of the kitchen staff, as well as managing the sous chef and chef de partie, whom are directly below them in the chefs chain of command.

Sous Chef Job Description A sous chef may be employed by any establishment that operates a commercial kitchen. The most common employers of sous chefs, however, are restaurants and hotels, followed by cruise ships and casinos. The culinary chef position of sous chef comes with a great deal of responsibility. Reporting directly to the executive chef, the successful sous chef will quickly amass an in-depth familiarity with the kitchens operations so that they may fill in for the executive chef when needed and assist them in resolving any problems that may arise on the job. A sous chef must possess the ability to quickly and authoritatively delegate job tasks to a large staff. They must also be able to draw upon their considerable experience as a culinary chef who has worked in many different roles and settings in order to effectively coach and mentor junior chefs. Job Responsibilities y The sous chef is to skillfully prepare the soup and personally handle the preparation process. y The soup chef is responsible for carrying out difficult cooking that requires skill. y Supervising the kitchen staff y Preparing and cooking meals to order y Demonstrating cooking techniques and proper equipment usage to the kitchen staff, Some menu planning, Some ordering of food and kitchen supplies y Duty of the soup chef may supervisor a younger chef and offer guidance where necessary.

y Train new staff to ensure that they know the correct food-handling procedures and must inspect employees regularly to ensure the procedures are being followed. y The job of the sous chef is to assess each item of food before it leaves the kitchen to ensure it is up to standard. y If required the sous chef may have to substitute for Head Chef in his/her absence and supervise the cooking process to ensure that the standard of food does not drop. He is also responsible for coordinating other staff members and ensuring that the kitchen runs efficiently. y The sous chef duty is also to evaluate food needs and discuss the menu with the head chef. The soup chef will then purchase any item necessary. y The sous chef also keeps track of the inventory of all produce to ensure that there is enough food for preparation.

Pastry Chef Job Description A pastry chef job is a perfect job for anyone who relishes the prospect of getting up early and completing most of their work before lunchtime. It is also a job that comes with many rewards, both tangible and intangible. For instance, a pastry chef, also known as a patissier, not only gets to experience the satisfaction that comes from turning a pile of raw ingredients into a beautiful array of warm, delectable treats before breakfast time; but also has the security of knowing there are many good job opportunities available to him or her. Being a pastry chef requires a lot of hard work, both mentally and physically. As such, the job requirements include a decent level of physical fitness, the ability to pay close attention to detail, and a desire to take pride in ones work. Pastry chefs are employed in a wide variety of settings. Although the most obvious place for a pastry chef to look for a job is a bakery; many hotels, restaurants, bistros, and casinos also employ pastry chefs. Formal training, coupled with well-developed culinary abilities and an innate desire to cook, are requirements for a successful career as a pastry chef. A pastry chef also needs to possess a degree of creativity in order to successfully create new types of pastries. Jobs that involve interacting with customers on a frequent basis also require excellent customer service skills.

Job Responsibilities
y They are in charge of all the baking duties in the kitchen of the restaurant y They have to design the dessert menu of the restaurant along with the head chef and

they should be able to make all the desserts on it

y They should provide variety to the customers regarding the desserts and change the

menu after a while

y They have to look after the inventory of their department and inform the manager in

they are running out

y They have to train any other new chefs that are hired by the management y The pastry chef also have to help out in other departments if they are short on man

power
y The pastry chef is responsible to look after the cleanliness and the safety of their station y They have to maintain all the cleanliness standards required of them and make sure

their subordinates are also dressed accordingly

y Inventing new desserts of their own that are unique to the restaurant

Chef de Partie Cook Job Description Chef de partie is responsible for running a specific section of the kitchen. This type of chef usually manages a small team of workers, which they are responsible for keeping organized so that meals go out on time and the work area remains clean and orderly. However, in smaller kitchens a chef de partie may work independently as the only person in their section. Also known as a line cook or station chef, the chef de partie has a very important role in any kitchen. The person in this station chef is third in command, with the head chef being first in command the sous chef being second in command. A chef de partie job is not an entry-level position, and is obtainable only after a chef has gained considerable experience working in kitchen at a lower level. This is an important job in any kitchen that comes with a lot of independence. A chef de partie is responsible for all culinary dishes that are prepared in their section. Because of this, a successful chef de partie must be very knowledgeable about his or her specialty, as well as culinary functions in general. A person in this role must also be very organized and comfortable working in a high-pressure environment. A chef de partie must also be able to give orders within their section, as well as reliably carry out orders handed down to them by the sous chef and head chef.

Job Responsibilities
y Cooks consistently and enthusiastically on a high level as chef de partie as directed by

the head chef.

y Helps creating and cooking to perfection the seasonal, all fresh 5-course modern

gourmet menu and the small selection of signature a la carte dishes for the restaurant (e.g. Crayfish, Wagyu beef) by using produce in a sensible and cost effective way.
y Helps creating and cooks a seasonal and casual bistro menu which has to match Herzog

wines sold in the cellar door. A small selection of inexpensive, wine friendly typical bistro food.
y Cooking and preparing for each service as well as staff dinners and performs all duties

assigned to him/her by the head chef.

y Making sure his/her station and its environment (Kitchen and store rooms) is spotless

clean and hygiene is kept up at all times. Maintains personal tidy appearance and works in a highly hygiene manner.
y Keeps control of his/her responsible station and reports orders for food and non food to

the head chef.

y Controls incoming goods and stores it in perfect conditions. y Taking part in the chef team of the monthly Master cooking classes and Kitchen

confidential visitors in the kitchen.

y Actively attends wine and general trainings, team building events and supplier visits to

learn about local produce and improve knowledge.

Commis Chef Job Description A commis chef position is the ideal job for someone fresh out of culinary school. It is a junior or apprentice chef position, and provides the novice chef with an invaluable opportunity to learn about working in every area of the kitchen. The primary objective of the commis chef is to learn how to work in every area of the kitchen. In order to accomplish this, a commis chef rotates throughout the kitchen, spending six months or so at one kitchen station before moving on to a different one. At each kitchen station, the commis chef has the opportunity to learn from a different senior chef who is in charge of that area. As a commis chef develops their skills as they rotate throughout the kitchen, they will consider which area they want to eventually specialize in. This can be a challenging position, as the beginning chef is expected to absorb a great deal of information in a short amount of time. It can also be a difficult job because all of a commis chefs training is conducted on the clock in the kitchen, which is often a high-stress work environment -- especially during busy meal times. In light of this, a commis chef (like all chef types) must be able to work under pressure in order to succeed in his or her role. Job Responsibilities
y The foremost duty of all commis chefs is to ask questions. Commis chefs are intended

to not only assist, but to improve their skills. A commis chef should not do a task incorrectly because he fails to understand it. Therefore, all good commis chefs should ask numerous questions.

y One of the chief duties of commis chefs is to prepare simple dishes that require more

time and effort than culinary, chiefly salads and certain kinds of sauces.
y Commis chefs often give plates a last look before they leave the kitchen, making sure

they are arranged as specified by the head chef.

y Commis chefs can expect to spend many hours chopping ingredients for other chefs,

often in the hours before the restaurant opens.

y Commis chefs often double as personal assistants to the head chef, meaning that his

duties can extend to anything required of the head chef that the head chef feels he can entrust to his assistant, from checking the registers at the end of the night to helping plan the menu.
y Commis chefs often sign for deliveries. In doing so, the chef needs to make sure that all

the food that has been ordered has been delivered and is of good and fresh quality.
y Commis chefs often are required to take inventory of the stock room, noting how much

of each ingredient the restaurant has and what needs to be ordered.

y Often, commis chefs are required to make sure that the restaurant is staying in

compliance of all health and safety codes. That means he must become familiar with local law, periodically inspecting the premises for cleanliness and identifying unsafe practices to co-workers.
y Commis chefs usually are required to perform basic cleaning duties. Whereas larger

kitchens should employ a maintenance and janitorial crew, commis chefs often do the cleaning required during rush hours, such as washing dishes and mopping up spills.

Kitchen Helper Job Description Performs any combination of following duties to maintain kitchen work areas and restaurant equipment and utensils in clean and orderly condition: Sweeps and mops floors. Job Responsibilities
y Washes worktables, walls, refrigerator, and meat blocks. y Segregate and removes trash and garbage and places it in designated containers. y Steam-cleans or hose-out garbage cans. y Sorts bottles, and breaks disposable ones in bottle-crushing machine. y Washes pots, pans, and trays by hand. y Scrapes food from dirty dishes and washes them by hand or places them in racks or on

conveyor to dishwashing machine.

y Polishes silver using burnishing-machine tumbler, chemical dip, buffing wheel, and

hand cloth.
y Holds inverted glasses over revolving brushes to clean inside surfaces. y Transfers supplies and equipment between storage and work areas by hand or by use of

hand truck.
y Sets up banquet tables. y Washes and peels vegetables, using knife or peeling machine. y Loads or unloads trucks picking up or delivering supplies of food.

BANQUET

Banquet Manager Job Description A banquet manager oversees all aspects of a banquet or event, including set-up, menu selection and food preparation, serving, and cleanup. Banquet managers are in charge of hiring, training, coaching, disciplining and reviewing banquet staff. Job Responsibilities y A banquet manager has the responsibility of organizing the smooth presentation of staff, food and facilities for events held in a banquet-type atmosphere. y A banquet manager works to ensure that all of the food and beverages served are top quality and are elegantly presented in the freshest state possible. y These managers must work within budgeting restraints to organize staff and coordinate events that will be pleasing to their customers. y The banquet manager will be responsible for hiring, scheduling and training the catering staff and will be actively involved in the development of the existing catering staff in service techniques, menu presentations, policies and procedures. y Banquet manager develop a menu that fits the guests' needs and expectations. y The banquet manager is in charge of overseeing the operation and ensuring that food expedition is efficient. y Banquet manager is providing impeccable customer service. You must anticipate the wants and needs of all attendees of the banquet y Banquet manager you must negotiate arrangements with guests and execute a banquet that exceeds guests' expectations.