Dep, A and B
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ScribdTranslationsDep, A and B
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ScribdTranslationsDefine and detail the personnel that make up departments A and B.
Functions of each position
Head of the Food and Beverage Department
It is the person responsible for verifying the performance of the staff in the food area.
and drinks, at the same time it is responsible for preparing the menu with the maître. In practice
the daily organizer is responsible for organizing meals by groups and helping with scheduling
of the cooking tasks.
Its functions are.
Check the performance of staff in the food and beverage area, while also
I am responsible for writing the letter with the maître.
In daily practice, it is responsible for organizing meals by groups and assisting in the
kitchen task scheduling.
Its role in coordinating with other departments is important for a
correct management of the dining schedule to avoid overwhelming the kitchen workload,
alternating the hours when the staff and clients eat.
That all sanitary regulations applicable to an environment are fulfilled.
food preparation
Take the measures you deem necessary to address situations related to the
sanitation and hygiene of the facilities or personnel.
Coordinates their functions with other area heads to optimize resources.
Plan the occupancy according to the schedules of congresses, meetings, or conferences
that could be scheduled.
2. Chefs
The chef must be an expert in cooking and know the products properly.
management, accounting, law, nutrition, oenology, costs,
chemistry, history, and geography (the last two in order to better understand the
products and knowing how to use them properly), among many other elements.
Functions
Responsible for the service under their charge.
He will control the schedules and tasks.
Keeps hygiene in their area.
Control the proper functioning of machines and devices in general.
Schedule the menu changes.
He/She comments on the tasks to be performed and supervises them.
It will control the entries of merchandise, by quantity and quality.
Maintains fluent dialogues with the restaurant team.
Control the times that the tables take between each course.
3. Food and Beverage Manager
He is responsible for planning, organizing, controlling, and supervising in its entirety the
activities that are carried out in the Food and Beverage area. Ensuring the faithful
compliance with the quality standards established by the hotel, as well as the objectives
of income, quality, services, and guest satisfaction.
Among its main functions are the following:
Leads the staff of the area.
Supervises and coordinates the optimal operational functioning of the area.
Plan and organize income, expenses, acquisitions, materials, and events.
Supervises and coordinates the different operational activities in the various areas of
A&B department.
Ensure customer satisfaction. 62 Lourdes Amaiquema Illesca; Arlene Lazo
Serrano
Controls and supervises compliance with standards, policies, and procedures
established.
Monitor the competition.
Find suppliers and choose the raw material.
Regulates the frequency of purchases and acquirers.
Coordinate with the different departments that are part of the hotel establishment.
4. Kitchen assistants
Also known as kitchen assistants, helpers, or kitchen apprentices, they are
the professionals who assist in the preparation and cooking of dishes in a
kitchen. They work under the supervision of chefs or cooks and assist them with everything
necessary for the execution of the dishes.
The main functions of a kitchen assistant would be:
Clean, peel and cut the food
Chop or peel foods, such as meat, fish, or vegetables
Weighing or measuring food
Mix ingredients to make sauces or dressings
Help in the preparation of dishes ready to serve
Clean and organize the kitchen and utensils.
Store food in the appropriate spaces (pantry, fridge, freezer, etc.)
Keep track of food stock
Manage the control of orders.
Banquet Manager
He is in charge of supervising all aspects of an event or banquet, ensuring
that customers are satisfied with the service.
Among its main functions are the following:
Supervise the events that take place inside and outside the hotel
Place orders for materials from the warehouse or storage.
Monitor the staff scheduled for the event.
Supervises the presentation of the staff in charge.
Control the cleanliness of storage areas and workspaces.
Determine the location and position of the tables.
Supervises the decoration of the living room.
Coordinate with other hotel departments involved with the events.
Create the work schedules for the staff in charge.
Plan the teams and materials that will be required for the events.
Prepare the final accounts of the banquets.
• Keep track and make the weekly payments to the waiters.
Restaurant manager
They are responsible for supervising the staff and addressing customer suggestions and complaints.
Propose operational, logistical, and functional improvements that ensure standard quality of
the restaurant services.
Its main functions are:
Supervises and coordinates staff performance
• Design the menu together with the Maître 64 Lourdes Amaiquema Illesca; Arlene Lazo
Serrano
Controls and supervises compliance with health regulations
Supervision of schedules and control of overtime
Supervises the entries of products for quality and quantity
Supervises stock control.
Supervises customer service.
Controls the proper functioning of the equipment
Control and evaluate the areas of the warehouse
Daily sales report analysis.
7. Waiters
Waiters play an important role in the Food and Beverage department.
its main function is to attend to the requests and requirements of the clients and serve them
food and beverages.
The following describes other functions:
They carry out the respective mise en place of the tables.
They have knowledge of the restaurant's menu, as well as the time of
preparation and the ingredients that are part of each dish.
They suggest appetizers to customers before placing their order.
They make suggestions to customers for desserts, cocktails, and drinks after dinner.
• Present the orders to the cooks. Management of the food department and
drinks 65
Food and drinks are served at the table.
They know the different forms and types of service at the table.
They present the bill to the client for the respective payment.
Assist customers before, during, and after the service.
They observe if customers leave behind forgotten items and make the corresponding returns.
Bar Manager
It is the highest-ranking position within the bar area; responsible to the manager for
food and drinks from the bar operation, supervising the staff's work and the
general service.
The following functions stand out:
Manages the bar area
Supervise and control daily operations.
Authorizes purchases and orders of raw materials.
Plan, determine, and evaluate operations within the area.
Prepare sales projections
Prepare annual budgets
Develop the job manual for the personnel in the area.
Evaluate the performance and development of staff activities.
Supervises and controls compliance with established quality standards and norms.
Supervises and controls the beverage inventory
9. Bartender
It is the person responsible for preparing and serving drinks at the bar, specialized in the
combination of alcoholic beverages, known as cocktails.
Its main functions are:
Plan, supervise and control the service at the bar
Raise the bar at the end of the shift
Prepare the list of drinks and cocktails that are offered.
Determine the specifications for beverages and wines
Determine the costs of the beverages
Keep track of the beverage costs
Periodically monitor the stock
Prepare daily inventories
Resolve customer complaints immediately
Supervises available spaces
10. Bar waiter or waitress
It is the person in charge of serving drinks and attending to the customers' needs,
providing assistance during the service.
Among its functions are the following:
Has knowledge of the bar menu
Suggest drinks to customers before they place their order.
Present the orders to the bartender
• Serves drinks at the table Management of the food and beverage department 67
Know the different types and forms of table service
Collect the dirty glassware from the table
Present the bill to the customer for the respective payment.
Assist customers before, during, and after the service
Observe if customers leave forgotten items and make the respective return.
Cleans tables and service area