Food and

Beverage
Service
Personnel

FSO 104L
Food and Beverage
Service
– Food and beverage service is a growing as well as
dynamic industry covering various different scales of job
roles. If you are a person who love food and beverage
and a passion to learn more about it Food and beverage
service is the perfect career for you. It is a ever growing
career with endless opportunities for personal as well as
professional development.
Attributes of Food
and Beverage
Service Personnel:
Attributes of Food and Beverage
Service Personnel:
– A Professional and hygienic appearance
– Knowledge of food and drink
– Punctuality
– Local knowledge
– Attitude to customers
– Memory
– Honesty
Attributes of Food and Beverage
Service Personnel:
– Loyalty
– Customer satisfaction
– Complaints
– Sales ability
– Sense of urgency
– Conduct
– Personality
 Food and Beverage Manager

BAR/Beverage Banquet Manager Restaurant Manager

Order Taker Bar Tender Banquet Captain Restaurant Captain

Room Service Banquet Restaurant

Trainees Trainees
Trainees
• Food and Service Manager
– Plan, forecast and execute food and beverage orders
– Process customer complaints patiently
– Plan alternative recipes for customers with special dietary needs
– Check food and beverage supplies and place orders when needed
– Track and order shipments
– Communicate and build strong relationships with vendors
– Adhere to food, health and safety standards
– Plan, hire, train, oversee and manage the members of staff
– Oversee and supervise the welcoming of customers
– Always strive towards an exceptional customer experience
• Room Service Captain
– The primary responsibility is to provide friendly and
efficient service of food and beverage items to all
guests in the room and also poolside. Also
responsible for completing settlement and payment
procedures accurately.
– Additionally He / She is also responsible to supervise
and oversee the performance of all room service
staffs and trainees. And ensure that all room service
duties are completed as per the established room
service operational standards.
• Order Taker
– As a Room Service Order Taker you are responsible
to co-ordinate all service requirements addressed to
Room Service department, Primarily responsible for
guest orders from room or pool area via phone or
any other ordering devices like mobile apps, TV etc.
– Also punches the food and beverage orders on to
the Point of Sales systems like Micros POS. He / she
should also coordinate guest amenities and
organizes guest table pick-ups on completion of
meals in a timely manner.
• Room Service Waiter/Waitress
– As a Room Service Waiter you are responsible for
preparing orders, set trays and delivering items to
guest rooms in an attentive and efficient manner,
and ensuring to provide excellent quality service as
per the Hotel Standard operating procedure.
– Additionally responsible for maintaining cleanliness
at work and guest areas by clearing, collecting and
returning food and beverage items to proper area.
Also serve food courses and beverages to guests.
• BAR/Beverage Supervisor
– The main purpose of this job is to ensure the
customer receives the highest quality of
services. To assist the operational running of
the bar and ensure that staff are fulfilling their
duties to the best of their ability: To provide
excellent customer service, To maintain high
standards of hygiene, health and safety, ensure
high standards and efficiency of work, and
Maintain strict stock and financial control.
• Bar Tender
–Preparing alcoholic or non-alcoholic
beverages for bar and patrons
–Interacting with customers, taking
orders and serving snacks and drinks
–Assessing bar customers’ needs and
preferences and making
recommendations
• Bar Waiter/Waitress
– As a Bar waiter / waitress you will ensure that all guests
are served to the company standard in the Bar or
Lounge areas. Ensure that the highest standards of
hospitality and welcome are demonstrated at all times
within all food and beverage areas.
– Additionally you will serve and explain drinks, cocktails
and coffees to guests including ingredients and
discussing any allergy information. Take and deliver
accurate drink orders to guest as per the hotel
standards.
• Banquet Manager
– The Banquet Manager is responsible for
coordinating the delivery of all food and
beverage for functions held in the Hotel and all
details pertaining to functions being held in all
Banquet and Meeting rooms in keeping with
the standards prescribed by management. The
position is primarily concerned with front of
house activities.
• Banquet Captain
– Primarily responsible for the supervision of the
banquet staff and coordinates all food and
beverage services within the banquet
department. Train the banquet team and also
oversees the enforcement of hotel standards
on setting up the banquet hall, up keeping,
service, break away, event courses, cleaning,
staff grooming and hygiene.
• Banquet Waiter/Waitress
– The Banquet Server performs all tasks associated
with setting up, serving, and breaking down of
function rooms where banquet food service
activities are performed. He / She is responsible for
the prompt, courteous, smooth and efficient service
of food and beverage to guests during banquet and
out door functions.
– Additionally work as a team to follow through with
the proper and timely set-up and execution of
banquet events.
• Restaurant Manager
– As a restaurant manager, it's your job to ensure that
your restaurant operates efficiently and profitably while
maintaining its good reputation and ethos. You'll
coordinate a variety of activities, whatever the size or
type of the outlet, and are responsible for the
restaurant's business performance, quality standards
and health and safety.
– Combining strategic planning and day-to-day
management activities, the role is both business-like and
creative, particularly in terms of marketing and business
development.
• Restaurant Captain
– As a restaurant captain you are responsible to
promote and ensure guest satisfaction,
maintain a safe and sanitary work environment
and ensure only the highest quality products
are being served.
– Also to handle daily team member relations,
and encourage problem solving by team
members through proper training and
empowerment.
• Restaurant Waiter/Waitress
– The Waiter/Waitress will take orders and serve food
and beverages to Guests in our restaurant. Always
aware of Guest satisfaction to deliver the perfect
service experience. Ensure high quality of food and
beverages to Guests. Duties and responsibilities
include, but are not limited to: servicing the Guest in
a friendly, efficient manner while maintaining a clean
and safe work environment. Guests must feel
welcome, comfortable and well attended to at all
times