ITFT- f&b hierarchy

FOOD & BEVERAGE SERVICE PERSONNEL
• FOOD & BEVERAGE MANAGER:
Ensures that the required profit margins are
achieved.
Updates & compile new wine list as per availability,
trends & needs.
Compiling in liaison with kitchen, menus for various
service areas and special occasions.
Employing and dismissing staff.
Determining portion sizes in relation to selling price.

• RESTAURANT MANAGER / SUPERVISOR.
Has overall responsibility for the organisation and
administration of particular F&B service areas.
Ex: lounges, room service, restaurants, private
banqueting suites.
Sets the standards for service and is responsible for
staff training required, on job or off job.
Makes out duty rotas, holiday lists & hours on and off
duty.

• RECEPTION HEADWAITER:
Responsible for accepting any bookings and for
keeping the booking diary up to date.
Reserves tables and allocate these reservations to
particular stations.
Greets guests on arrival and takes them to the table
and seats them.

• HEADWAITER / maitre d’ hotel / SUPERVISOR:
Has overall charge of the staff team.
Responsible for seeing whether service pre-
preparations are carried out efficiently or not.
Assist the reception headwaiter during service &
might take orders if station waiter is busy.
Helps with compilation of duty rotas & holiday lists.
May relieve restaurant manager or reception
headwaiter on their day offs.

• STATION HEADWAITER:
Overall responsible for a team of staff serving a
number of sets of tables from one sideboard.
Each set of tables under the station headwaiters
control is called a station.
Should have good knowledge of food & wine service
and be able to instruct other members of staff.
He takes the order from host and serves the same
with the help of chef de rang.

• STATION WAITER / chef de rang:
Same work as the station headwaiter and relieve him
on day offs.
Station waiter is less experienced than station
headwaiter.
Both station headwaiter & station waiter works as a
team for effective and speedy service.

• ASST. STATION WAITER / demi-chef de rang :
Is the person next in seniority to the chef de rang and
assist where necessary.

• WAITER / SERVER / commis de rang :
Acts by instruction from the chef de rang.
Mainly fetches and carries.
Do a little service of either vegetable or sauces. Offer
rolls, places plates on the table.
Helps to clear the tables after each course.
Carries out service pre-preparation cleaning.

• TRAINEE COMMIS / debarrasseur / apprentice :
Debarrasseur is the Learner having just joined.
During service he keeps the sideboard filled with
equipments.
Helps to fetch and carry items as required.
Carries out service pre-preparation tasks.
May be responsible for serving sweets, assorted
cheese from trolley.

• CARVER / trancheur :
Responsible for the carving trolley and the carving of
joints at the table as required.
Carver will plate up each portion with the
appropriate accompaniments.

• FOOD SERVICE STAFF / chef d’ etage / floor waiter :
Responsible for a complete floor in an establishment.
In large hotels floor service is throughout the day but in
small hotels it is limited to morning teas or breakfasts.
The staff consist of head floor waiter with appropriate no.
of floor waiter working for him.
Responsible for service of all food & beverage in rooms.
Staff would normally works from a floor pantry or from a
central kitchen.

• LOUNGE STAFF / chef de sale :
Staff may deal with lounge service as a specific duty
only in first class hotels.
In small hotels f&b staff takes care of these services
on rotational basis.
Responsible for service of morning coffee, afternoon
teas, aperitifs and liqueurs before and after lunch or
dinner.
Responsible for setting up the lounge in the morning
and maintaining cleanliness throughout the day.

• WINE BUTLER / WINE WAITER / sommelier :
Responsible for the service of all alcoholic drinks
during the service of meals.
The person must also be a sales person.
Should have thorough knowledge of all drinks served
and food & wine combination.
Should have knowledge of the licensing laws in
respect of the particular establishment and area.

• COCKTAIL BAR STAFF :
The person must be responsible and well versed in
the skill of shaking & stirring cocktails.
Should have thorough knowledge of all alcoholic and
non-alcoholic drinks.
Should have knowledge of licensing laws.

• BUFFET ASSISTANT / buffet chef / chef de buffet :
Is in-charge of the buffet in the room, its
presentation, the carving and portioning of food and
its service.
The staff member would normally be a member of
the kitchen team.

• CASHIER :
Responsible for billing and taking payments, or
making ledger account entries for a F&B operation.
Includes making up bills from food and drink checks
or, alternatively, in a cafeteria, for ex: charging
customers for their selection of items on a tray.

• COUNTER ASSISTANTS :
Are found in cafeterias where they would stock the
counter and sometimes serve or portion food for
customers.
Duties may include some cooking of call order items.

• TABLE CLEARERS :
They are found in seating areas where the service is
not waiter service.
Responsible for clearing tables using trolleys specially
designed for the stacking of crockery, glassware,
cutlery etc.

• FUNCTION CATERING / Banqueting staff :
It includes banqueting manager, one or two asst.
banqueting managers, 1 or 2 banqueting
headwaiters, a dispense person and a secretary to
the banqueting manager.
All other staff required are normally engaged on a
casual basis.
In smaller hotels the manager, assistant manager and
the headwaiter undertakes the administrative &
organisational work.

ITFT- f&b hierarchy

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