Module 18: Introduction to the Food and Beverage Sector

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Duties and Key positions

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Restaurant Organization and Duties of Key Positions

The responsibilities of a Food and Beverage Manager typically cover a number of areas.

They will have the sole responsibility for the day-to-day running of the food and beverage department and ensure budgetary controls while overseeing pricing and purchasing in all food and beverage areas.

They will also be involved in the recruitment and supervision of a highly skilled food and beverage team and be responsible for the creation and implementation of seasonal food and beverage marketing strategies including input into menu planning.

The main responsibilities of the food and beverage manager can also include the following:Ensuring that the profit margins are achieved
Purchasing, receiving and controlling inventory
Interviewing and selecting staff
Training of staff for supervisory level
Promotion of the beverage department
Co-ordinating requests from other departments
Complying with health and safety regulations
Ensure all departments are working efficiently

In a suitably staffed restaurant or hotel the restaurant manager is in charge of assigning customers to tables and dividing the dining area into areas of responsibility for waiting staff.

The manager also records advance reservations, as well as dealing with customer complaints and making sure staff are completing their tasks in an efficient manner.

An Assistant Restaurant Manager will assist the Restaurant Manager in the organization and running of the restaurant.

They will assume full responsibility when the Restaurant Manager is unavailable, on leave or absent.

You have been employed as a Food and Beverage Manager with a major hotel.

Make a list of the duties that you think you would be responsible for during the course of one week’s work.

You have been offered a position as a Bar Manager in a major hotel.

Make a list of the duties that you think you would be responsible for during the course of one week’s work.

Head Chef / Executive Chef

In large establishments the duties of the Head Chef / Executive Chef are mainly administrative.

Only in small establishments would it be necessary for the Head Chef to be engaged in handling the food.

The functions of the Head Chef / Executive Chef are:

Order the food
Engage the staff
Supervise the kitchen

The Head Chef / Executive Chef also has to work in
conjunction with:

Other chefs and cooks
Food and beverage staff
Function staff
Kitchen stewards

Sous Chef

The Sous Chef relieves the Head Chef and is the Chef’s right hand. Their main function is to supervise the work in the kitchen so that it runs smoothly and according to the Head chef’s wishes.

In large kitchens there may be several sous-chefs with specific responsibility for separate services such as banquets and grill room.

Each Station Chef is a senior chef in charge of a section of the work in the kitchen, such as sauces and soups, fish, vegetables, roast or pastry. This is the job of the specialist.

The Station Chefs organize their own sections, delegate the work to assistants and are in fact the backbone of the kitchen.

Commis Chef

The Station Chefs are assisted by commis or assistant cooks, the number varying with the amount of work done by the section, e.g. the vegetable section is larger than the fish section due to the quantity of work to be prepared, so there are more assistants in that section.

The Assistant Cook is usually capable of taking over a great deal of responsibility, and in some cases will take charge of the section when the Chef is off duty.


The apprentice is learning the trade and rotates among the parties to gain knowledge of all the sections in the kitchen.

This experience coupled with an education in the culinary arts has the potential to give the apprentice an opening into the culinary world. Even if they are not cooking food, they still have the chance to observe and understand what is needed for the preparation of meals for a large number of people.

The food and beverage department depends on the other departments in the hotel for effective functioning.

Smooth co-ordination is important and communication between departments must be clear and concise.

Rooms Division

F&B department always has coordination with Rooms Division in performing different duties. For example, in some hotels, they are supported by the telephone department in taking room service orders.

Some housekeeping departments would also help the F&B department to collect used trays and utensils after the consumption of food items by in-room guests on each floor. It is the responsibility of F&B department to give support to the executive lounge in providing snack and beverage services to the hotel guests.


Engineering department takes its responsibility to maintain all restaurant and kitchen facilities in good condition.

In general, engineering staff will have close coordination with the F&B department and perform their duties, like repairing and conducting maintenance tasks for all kitchen equipment in a regular basis or upon request.


F&B department relies heavily on the support of security department in ensuring the safety and security in its operations.

For example, the food and beverage department will inform the security in advance if large-scaled conferences or banqueting events are to be held in the property, so safety and security measures can be formulated and executed to avoid any risks and uncertainties.

Human Resources

The relationship between human resources department and F&B department is similar to those mentioned earlier with the front office and housekeeping departments.

The need of the food and beverage department in recruiting a large quantity of casual staff in case of peak seasons and large-scaled events relies heavily on the support of the human resources department.

Sales and Marketing

Food and beverage should have close communication with the sales and marketing department which aims at fulfilling the sales and marketing objectives set by the hotel for each financial year.

For example, banqueting menus and menus of all outlets are always submitted to the sales and marketing team for formulating sales and promotional strategies to attract more business for the company.


The accounting department gives advice to the F&B department on budgeting and business performance analysis. Head of F&B department should work closely with the accounting department to set targets on sales, profit and cost control which can be in monthly or yearly basis.