Food and Beverage Department report

Food and
Beverage
Department



Food and Beverage Department (F&B) is responsible for maintaining high quality of food and service, food costing, managing F&B Outlets:

Food & Beverage Outlets:
 Restaurants
 Lounge
 Bar
 Discotheque/Nightclub
 Room Service/In Room Dining
 Meeting and Conference Rooms
 Ball Rooms
 Delicatessen
 Etc.

Organizational structure
General
Manager

Director of F&B

Assistant of F&B
Director
Executive
Chef
Kitchen

F&B Outlet
Manager
F&B Outlet

Banquet
Manager
Banquet

Sous Chef

Assistant
Manager/
Supervisor

Banquet
Superviso
r

F&B Organizational Matrix
Departme
nt

Descriptio n Hotel cycle Departme nt Head

Section
Manager

Kitchen

Prepares all
F&B
requiremen ts of the hotel Involved in all the hotel’s phases as they purchase, receive, store, prepare, & cook food.

Executive
Chef/
Director of
F&B.

Sous Chef

Chef de
Partie
(Station
Chef)

Aboyeur
Butcher
Commis
Steward
Room
Service
Attendants

F&B
Outlet

Provides service to all hotel guests by assisting them w/ their F&B requiremen ts.

Guest contact in the in-stay phase; preparations during the pre-arrival & postdeparture phases.

Director of
F&B

F&B Outlet
Manager/
Maitre d’ hotel F&B Outlet
Supervisor
/ Captain/
Sommelier
/ Chef de
Trancheur

Chef de
Rang

Provides
F&B
service for all events held in the hotel Guest contact during an event; meeting w/ guest & sales negotiation on the pre-arrival phase; preventive

Director of
F&B

Banquet
Supervisor
/ Banquet
Captain

Banquet
Servers

Banquet

Banquet
Manager

Superviso ry Rank and
Files

Commis de rang Sommelier

F&B Services
A la carte dining -Individually priced menu items that are ordered separately.

Table d’ hôte -Set menu meal

Banquet
-Events or function for groups of guests held in hotels. These may include birthdays, anniversaries, weddings, conferences and conventions. Room service
-A service available in hotels where F&B personnel receives guest orders through the phone
& delivers food &