FOOD AND BEVERAGES PERSONNEL AND JOB RESPONSIBILITY

1. Restaurant Manager (Directeur du Restaurant)

He has an overall responsibility for the food and beverage service areas. This includes the lounge, floors, grill
rooms and the restaurants.

He is responsible for any staff training that may be necessary to be carried out on/off duty.

Sets the standard for service

Constructs the duty rosters, holiday lists, and hours on/off duty so that all the service areas will run
efficiently and smoothly

Responsible for all the restaurant service and is in general charge of all persons connected with it

Possibly makes arrangements for banquets and private parties

2. Head Waiter (Maitre D Hotel)
He has an overall charge of the staff team in the dining room.

Responsible for the seeing that all the duties necessary for the mise-en-place of service are efficiently
carried out

May take some orders if station waiter is busy

Receives guests and direct them to their table

Assist in compiling duty rosters and holiday lists

Act as a reliever to the restaurant manager on his day off

3. Station Head Waiter (Maitre D Hotel de Carre)
He has the responsibility of the team of staff serving a set number of tables from one sideboard. This set of tables
under his control is called a station.

Set of 4 8 tables usually falls under one station

Must have good knowledge of food and wine and its appropriate service

Take food and wine orders from host

Carries out all the service at the tables with the help of his Chef de Rang

4. Station Waiter (Chef de Rang)

He must be able to carry out the same work as the station head waiter.

Act as a reliever for the station head waiter on his day off

Normally have less experience than the station head waiter

Responsible for taking guests orders

Must coordinate with station head waiter to ensure efficient and speedy service
5. Assistant Station Waiter (Demi-Chef de Rang)
This post is usually only found in the Continent. This person assists staff in the particular station when necessary.
6. Assistant Waiter (Commis de Rang)
This person acts by instruction from the Chef de Rang. This post is also known as Commis de Suite.

Mainly fetches and carries food and service items

Responsible for giving food checks into the kitchen

Clears tables after each course

Cleaning and preparatory tasks during mise-en-place

7. Apprentice (Dbarrasseur)
He is also known as the learner.

Keeps sideboard well filled with equipment

Carry out cleaning tasks during mise-en-place

May be responsible to look after and serve hors doeuvre, cold sweets or assorted cheeses

8. Carver (Trancheur)
He is responsible for the carving trolley and the carving of joints at the table required. This post is usually
associated with guridon service. He will plate up each portion with the appropriate accompaniment.
9. Wine Waiter (Sommelier)
This person is responsible for the service of all alcoholic beverages during the service of meals.

Must have the selling skill

Must have excellent knowledge of all drinks served in the restaurant

Must have good knowledge of the best wine to go with certain foods

Must be aware of the licensing laws in respect of the particular establishment and area
10. Lounge Staff (Chef de Salle)
This staff deals with lounge service as a specific duty in a first-class establishment only.

Responsible for morning coffee, afternoon teas and other drinks in other areas of a hotel outside the
restaurant
11. Floor Waiter (Chef dtage)
Often a floor service staff is responsible for a complete floor in an establishment such as a hotel depending on the
size of establishment, number of rooms and suites.

Serves light meals and drinks

Must have thorough knowledge of food and drinks (alcoholic and non-alcoholic) served in the
establishment.

12. Buffet Chef (Chef de Buffet)

He is in charge of the buffet in the room, its presentation and its service.
13. Cashiers
This person is responsible for all the earnings of the food and beverage operations. It includes the making up of
bills from food and drink checks. Nowadays, it is done by electronic posting system (ePOS) where everything is
posted after order is taken and totaled up when the customer asks for the bill.
14. Bus Boy (Commis/runner)
He assists the waiters in the operation of the station.

Takes order dockets to the kitchen

Reset tables and assist in the restocking of sideboards

15. Function Catering/Banqueting Staff
Number of staff depends on the size of the establishment. Most of the banqueting staff are engaged on a casual
basis (temporary) except for the banqueting manager and a few other assistants as well as waiters who are the
permanent staff.