organizational hierarchy

7/31/2019 Organizational Hierarchy

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THE

FOOD & BEVERAGE

DEPARTMENT


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ORGANISATION HIERARCHY


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SMALL HOTEL (International)

H E A R E S T

M A N

F R O N

M A N

H E A

R E C E

H O U S

F R O N

M A N

G E N E R


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SMALL HOTEL (Indian)

E X E C U

F R O N

M A N A

R O O M

M A N

A P P

S T E

C A P

R E S T

M A N

B A N

M A N

F O O D

M A N A

E X E C

H O U S

C H I E F

G E N E R


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LARGE HOTEL (International)

H E A R E S

M A N

F L O

M A N

B A N

H E A

S T O

A S S

F O O DM A N

F O O D

M A N

P E R

M A N

C O N T

M A R K

A S S

H E

H O U

R E C

M A N

H E

C A S

A S S

F R O N M A N

F R O N

M A N

R E S I D

G E N E


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LARGE HOTEL (Indian)

E X E C U T I V

F R O N T O

M A N A G E

O R D E R

A P P R

S T E W

S E N I O R

C A P T A

A S S I S T A N

R O O M S E

R O O M S E

M A N A G E

A P P R

S T E W

S E N I O R

C A P T A

A S S I S T A

R E S T A U R A

R E S T A U R

M A N A G E

A P P R E

S T E W

S E N I O R

C A P T A

A S S I S T A

B A N Q U E T

B A N Q U E

M A N A G E

U T I L I T Y

S U P E R

A S S I S T A N

S T E W A R

M A N A G E

S T E W A R

A S S I S T AF O O D & B

M A N A G E

F O O D & B

M A N A G E

E X E C U T

H O U S E K E

C H I E F E N

R E S I D E N T

G E N E R A L


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RESTAURANT STAFF

MATRE DHTEL(Head Waiter)Has overall charge of the staff team and isresponsible for seeing that all the duties necessary

for the pre-preparation for service are efficiently

carried out.

Will aid reception head waiter during service and

take some orders if busy.

Helps with compilation of duty rotas and relieve

the manager on their days off.


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RESTAURANT STAFF

STATION HEAD WAITER

Overall responsibility for a team of staff serving aset number of tables from one sideboard.

Set of tables under the station head waiters

control is called a station.

Must have good knowledge of food & wine and

correct service.

Will take orders and carry out the service.


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RESTAURANT STAFF

CHEF DE RANG (Station Waiter)

Must be able to carry out same work as the stationhead waiter and relieve him/her on days off.

Normally has less experience than station head

waiter.

Both the chef de rang and the station head waiter

must work together as a team to provide an

efficient and speedy service.


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RESTAURANT STAFF

DEMI-CHEF DE RANG(Assistant Station Waiter)

Is a post usually found only on the Continent.

Is next in seniority to the chef de rang and assists

where necessary.


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RESTAURANT STAFFCOMMIS DE RANG ( Waiter / Server)

Acts by instruction from chef de rang.Mainly fetches and carries, may do a little service

of either vegetables or sauces.

Offers rolls, places plates on the table, helps to

clear the table after each course.Also carries out certain cleaning and preparatory

tasks during pre-preparation.


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RESTAURANT STAFFDEBARRASSEUR ( Apprentice)

Learner, just joined food service staff possibly wishing

to take up food service as a career.Keeps sideboard well filled with equipments and helpsin fetching and carrying items as required.

Must carry out certain tasks during pre-preparation.

May be given responsibility of serving hors-doeuvre,cold desserts or assorted cheeses from the appropriatetrolleys.


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RESTAURANT STAFFTRANCHEUR (Carver)

Responsible for the carving trolley and the carvingof joints at the table as required.

Will plate up each portion with the appropriate

accompaniment.


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RESTAURANT STAFFSOMMELIER (Wine Butler / Wine Waiter)

Is responsible for the service of all alcoholic drinksduring the service of meals.

Is also a good sales person.

Must have a thorough knowledge of all alcoholic

and non-alcoholic drinks, the ingredients

necessary for making cocktails and of licensing

laws.


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RESTAURANT STAFFCHEF DTAGE (Floor Waiter)

Responsible for service for a complete floor, or number of

rooms or suites.

Responsible for the service of all meals and beverages in

rooms.

Would normally work from a floor pantry or a centralkitchen.

In smaller establishments, floor service may be limited to

early morning teas and breakfasts with the provision of in-

room mini bars and tea and coffee facilities.

organizational hierarchy

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