FUNDAMENTALS OF FOOD SERVICE OPERATION Chapter 2

The Food and Beverage Service Organization

refers to the structured framework of personnel and departments within a food service establishment responsible for delivering food and beverage services to customers. Its organizational structure varies depending on the size, type, and complexity of the establishment (e.g., restaurant, hotel, café, or catering service), but typically consists of various positions that ensure smooth operations.

different brigade levels in food and beverage service operations

Managerial (Top Management 5%)

2. Supervisory (Middle Management 15%)

3. Operations (Operational Staffs 80%)

F&B Manager

Responsible for the overall management of the food

and beverage services within the establishment.

Restaurant Manager/Outlet Manager

Manages daily operations of the restaurant or specific

food outlet within a hotel or establishment.

Head Waiter (Maître d'hôtel)

Supervises the wait staff and ensures high

standards of service

Captains (Chef de Rang)

Supervises a section of the dining area and ensures personalized service for guests.

Waiters/Servers (Commis de Rang)

Provide direct service to the guests by taking orders,serving food, and attending to guest needs.

Busboys/Busgirls (Commis)

Assist servers by clearing tables, resetting them, and performing miscellaneous tasks to ensure smooth operations.

Sommelier (Wine Steward)

Responsible for managing the wine list

and serving wine.

Bartender

Prepares and serves alcoholic and non-alcoholic beverages at the bar or directly to guests in the restaurant.

Barista

Prepares and serves coffee and other non-alcoholic beverages.

Host/Hostess

Responsible for welcoming and seating guests.

Stewarding Staff

Responsible for cleaning and maintaining F&B equipment, kitchen utensils, and work areas.