Chapter 2

• Department Manager


  • Makes sure that the target revenue is reached in the specified time period
  • Oversees the purchase of materials and equipment for the department
  • Coordinates with the kitchen in planning menus for various service areas
• Restaurant, Bar or Outlet Manager


  • Conducts inventory checking
  • Purchases required stock
  • Selects, supervises, trains, grooms and evaluates subordinates
  • Prepares reports about the staff and sales
  • Controls department expenses through staffing, budgeting, and scheduling
  • Handles daily sales and coordinates with the cashiers
  • Handles guest complaints and provides special requests
• Room Service Staff


  • Receives room service orders from guests
  • Coordinates room service orders
  • Prepares room service accounts prior to the delivery of the room service
  • Processes room service account transactions
  • Delivers room service orders and serves room service orders
  • Prepares and processes room service accounts
  • Fetches and maintains room service trolleys, trays, and other items
• Head Waitstaff or Team Leader


  • Ensures that services are carried out in accordance with prescribed standards and policies
  • Assists the restaurant manager in performing his/her duties
  • Handles complaints from the guests and conflicts between subordinates
  • Trains and assists subordinates in performing their duties
• Executive Chef


  • Does the planning and organizes and supervises the work of the kitchen
  • Prepares the menu in accordance with costing and catering policies of the establishment
  • Prepares reports of staffs and sales
  • Controls departmental expenses through staffing, budgeting, and scheduling
  • Conducts stock-taking or inventory checking and purchases required stock
• Bar Staff


  • Prepares beverages according to prescribed standards
  • Conducts the inventory of bar supplies and materials
  • Assists guests in choosing his/her beverage order
• Receptionist


  • Welcomes guests and greets customers upon arrival
  • Escorts the guests to their tables
  • Checks the reservation of the guests
  • Coordinates with the waitstaff regarding table availability and reservation
• Sous Chef


  • Supervises the preparation of food
  • Oversees food service in pick-up counters
• Waitstaff


  • Takes food and beverage orders
  • Serves food and beverage orders properly
  • Reports to the station waitstaff any notable circumstances
  • Identifies opportunities for higher revenue
• Line Cook


  • Leads most of the cooking in his/her designated station
  • Can be posted in the following stations: Sauce and Saute (Saucier), Soup (Potager), Grill (Grillardin) or Savoury (Savourier), Roast (Rotisseur), Fry (Friturier), Pantry (Garde Manger), Fish and Seafood (Poissonnier), Vegetable (Entremetier) Roundsman (Tournant), Butcher (Boucher), Pastries (Patissier), Banquet
• Busser


  • Clears dishes and beverage items
  • Crumbs-down tables
  • Assists the waitstaff and the bartenders (bar runners) in serving dishes
  • Cleans and maintains counters and work areas
  • Restocks wait stations and buffet tables
  • Replaces tablecloths and returning tables to their original position
  • Keeps the restaurant area clean and safe
  • Assists guests in moving tables and chairs and in setting up highchairs
• Commis


  • Performs and maintains mise-en-place
  • Prepares ingredients, utensils, and equipment for food production
  • Maintains kitchen cleanliness and hygiene
• Dishwasher


  • Makes sure that kitchen equipment and utensils are clean and ready for service
  • Conducts the inventory of cleaning chemicals and equipment
  • Maintains cleaning equipment
  • Checks dining equipment and utensils for breakages and defects
  • Ensures that food scraps and kitchen wastes are disposed of well
• Knowing Your Role as an F&B Service Staff
• Organizational Structure


  • Refers to how members are situated in an organization
  • Helps you find your place in an organization
  • Helps you identify the chain of command and the flow of authority in an establishment
• Contracts and Job Description


  • A written document that states the description of your job, the scope of your responsibilities, and the terms of your employment
  • May require you to perform other side duties as deemed necessary
• On-the-Job Training (OJT)


  • Lets you familiarize yourself with the function of each staff or each department and the processes inside the organization through hands-on work experience
  • Can be required for interns, new staff, and even old staff members if a new policy or system is being implemented
• SOPs, Policies and Manuals


  • Set of instructions that indicate the appropriate actions to be undertaken for any possible workplace situation
  • May be set by the establishment and influenced by practices in the industry and sometimes policies implemented by a concerned government agency
• Daily Task Sheets, Direct Requests and Observation


  • A document detailing the activities that you have to undertake throughout your shift
  • Shows tasks that need to be addressed immediately, depending on the event or what you feel based on any given situation