F&B and Kitchen
Organizational structure of the hotel
F&B n According to the statistics, F&B Department constitutes the second largest revenue generator of a typical hotel with an average of 23. 1 for Food sales, and 8. 6 % for Beverage sales. In a five-star hotel, Food and Beverage outlets might have the following forms: n n n n Room Service/Quick Service Specialty Restaurants Coffee Shops Bars Lounges Clubs Banquets/Catering Functions Wedding, Birthdays…
F&B team n Food & Beverage Director or Manager n Outlets Manager n Restaurant Manager n Head Waiter/Restaurant supervisor n Sommelier or Wine Butler n Food & Beverage Attendant/Waiter n Bar Attendant n Drinks waiter n Busies or Commis/Assistant of waiter
F&B working issues n Different types of restaurants require different specialists n 24 hours service thus different schedules n Different employee payment methods n Working with credit cards/cash payments and work with Finance department
Sales&Marketing in liaison with F&B and Kitchen n Usually a meeting planner or association executive works with the Catering Sales Manager n Accurate history of previous conventions is necessary n Catering Sales Manager becomes the “one stop” service contact and host Usually Catering Sales Manager steps in and handles all the logistics and planning of the actual event closer in time n Most hotels use cut-off periods n n Convention Instruction Memo is to be prepared to inform F&B and Kitchen teams
Kitchen Heads Executive Chef and/or Chef de Cuisine n Sous Chef n Chef de Partie n Commis n Parties or sections Sauce Roast Fish Vegetable Soup Larder Pastry • Chef de Partie • le Chef Saucier • e Chef Rotisseur • le Chef Poisonnier • le Chef Entremettier • le Chef Potager • le Chef Garde-Manger • le Chef Patissier
Kitchen staff n Kitchen staff • • • • • Butcher Baker Chef Tournant Chef de Garde Chef de Nuit Chef de Petit dejeuner Communard Grillardin Le trancheur Boulanger Relief Cook Duty Cook Night Cook Breakfast Cook Staff Cook Grill Cook Carver
Stewarding n Chief Steward or Stewarding Manager n Steward The stewarding department assumes total responsibility for crockery, cutlery, flatware & other food service equipment.
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