Large Hotel

2.1 & 2.3 Organizational Hierarchy

Compiled by - A.K. Sharma

Food & Beverage Manager Executive Chef Front Office Manager

Executive Housekeeper

Chief Accountant General Manager Resident Manager Security Manager Sales Manager Human Resource Manager Learning & Development & Business Excellence Chief Engineer

Purchase Officer

Compiled by - A.K. Sharma

Food & Beverage Department Large Hotel

Departmental Hierarchy

Compiled by - A.K. Sharma

Food & Beverage Manager Assistant Food & Beverage Manager

In Room Dining Manager Assistant In Room Dining Manager Catering Assistant Captain Steward

Restaurant Manager Assistant Restaurant Manager Catering Assistant Captain Steward

Banquet Manager Assistant Banquet Manager Catering Assistant Captain Steward

Stewarding Manager Assistant Stewarding Manager Catering Assistant Captain Steward

Order Taker

Apprentice Trainee

Apprentice Trainee

Apprentice Trainee
Compiled by - A.K. Sharma

Apprentice

Trainee

Reception Head Waiter

Responsible for bookings and keeping the booking dairy up to date. He/she will reserve tables and allocate these reservations to particular stations. The Reception headwaiter greets guests on arrival and takes them to the table and seats them.
Compiled by - A.K. Sharma

Head Waiter/ maitre dhotel/ supervisor

Responsible for Mise-en-place.

Take Orders if the station-waiter is busy.

Responsible for making Duty Rotas & Holidays list.

Relieve the restaurant manager or reception headwaiter on their days off.

Compiled by - A.K. Sharma

Station Head Waiter/ Section Supervisor

Responsible for a team of staff serving a

number of sets of tables / station.

Must have a good knowledge of wine & food. Be able to instruct other members of staff. He or she will take the order and carry out all the service at the table with the help of chef de rang.
Compiled by - A.K. Sharma

Station Waiter/ chef de rang

Must be able to carry out the same work as the station head waiter and relieve him on days off. Chef de rang will normally have less experience than the station head waiter. Chef de rang & station head waiter must work together as a team to provide an efficient and speedy service.

Compiled by - A.K. Sharma

Assistant Station Waiter/ demi-chef de rang

Demi-chef de rang is the person next in seniority to the chef de rang and assist where necessary.

Compiled by - A.K. Sharma

Trainee commis/ debarrasseur / apprentice

The debarrasseur is the learner and willing to take food & beverage service as a career.

He/she may be given the responsibility of looking after and serving the table, depending upon the skills required.

Compiled by - A.K. Sharma

Waiter/ commis de rang

The commis de rang acts by instruction from the chef de rang.

Does the entire service and clear the tables after each course. Does mise-en-place and relaying of the table as and when require.

Compiled by - A.K. Sharma

Carver/ trancheur
Responsible

for setting up carving trolley and the carving of joints at the tables as required.

He will plate up each portion with the appropriate accompaniments.

Compiled by - A.K. Sharma

Wine butler/ Sommelier

Responsible for the service of all alcoholic beverages during meal service.

Must have a thorough knowledge of all drink to be served. Knowledge of licensing laws.

Compiled by - A.K. Sharma

Floor service staff/ chef d etage / floor waiter

Responsible for complete floor in an establishment or depending on the size of the establishment, a number of rooms.

In smaller establishment floor service will be limited.

Need to keep good relation with housekeeping staff. The floor service staff would normally work from a floor pantry or centralized kitchen. Tray or trolley is used to deliver food & beverage in the rooms.
Compiled by - A.K. Sharma