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the following aspects

Cost control procedures - Control standard operating procedures: Purchasing, receiving, storing, issuing, preparation, serving, services

Planning issues - Plan by focus on menu. - Menu focuses on guests’ needs and preferences. - Menu impacts operational factors like labor for production, service and clean-up - F & B products for purchase

Financial concerns - All food service operation must assess financial status. - Operating budget - Income statement, balance sheet, cash flow statement


In a five-star hotel, Food and Beverage outlets might have the following forms:

 Quick service  Table service  Specialty restaurants  Coffee shops  Bars  Lounges  Clubs  Banquets  Catering Functions


Assistant Restaurant Manager Job Purpose

To assist the Restaurant Manager in maintaining the image of the restaurant and increasing its sales (from preparation through to service).

Restaurant Manager Job Purpose To be responsible for the image of the restaurant and increasing its sales (from preparation through to service).


cFOOD & BEVERAGE MANAGER

Job Purpose: To supervise and control all catering outlets in a hotel to the required standards, within agreed budgetary limits and parameters of the law, particularly liquor law.

Responsible for: All restaurant, room service, banqueting, stores and back of the house staff. (In some cases the Head Chef will also report to the Food and Beverage Manager).

Liaises with: Head Chef, Housekeeper, Front of House Manager, Security Manager, Personnel Manager, Maintenance Manager, and Accountant.

BANQUETING MANAGER

Scope and General Purpose: To supervise and control the banqueting department to the required standards and within agreed budgetary limits.

Responsible to: General Manager Food and Beverage Manager

Responsible for: Assistant Banqueting Manager, Banqueting Coordinator, Banqueting Waiters, Wine Stewards Cleaners.


DUTIES  To ensure that once a booking is confirmed, all details and requirements are noted, using a check list, so that nothing is forgotten, e.g.: - Number of covers - Details of menu - Plan of tables - List of guests - Entertainment

EXECUTIVE CHEF

Scope and General Purpose: To provide an efficient and cost effective food service to the establishment.

Responsible to: General Manager

Responsible for: All subordinate kitchen staff


HEAD CHEF

Job Title: Head Chef

Scope and General Purpose: To provide an efficient and cost effective food service.

Responsible for: All kitchen staff

Responsible to: Food and Beverage Manager

CHEF DE PARTIE

Job Title: Chef de partie

Scope or General Purpose: To take full responsibility for the running of a particular section of a large kitchen.


SOUS CHEF

Job Title: Sous Chef

Scope and General Purpose: To assist the head chef in the day to day running of the kitchen.

KITCHEN SUPERVISOR

Scope and General Purpose: To control and supervise the running of the kitchen, ensuring that the preparation and presentation of food complies with the required standards.

Responsible to: Catering Manager

Responsible for: Subordinate catering staff

Liaises with: Restaurant staff



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