The document discusses the organization of food and beverage operations. It outlines the different managerial, production, and service positions within food service and how they are organized on an organizational chart. It also discusses the roles of top managers, middle managers, and supervisors. The document provides examples of organizational structures for large corporations and independent restaurants. It describes typical job descriptions and responsibilities for various positions.

1. Organization of Food &
Beverage Operations
Food and Beverage Operations
Tuesday, May 19, 2009 1
Yesterday we went over the Course Outline and Roles of F&B institutions
Aloha Lesson Plan number two
How do we approach structure of F&B Operations?

2. Overview
• Managerial, production & service positions
• Roles these positions play in providing
food service
• Organization chart
• Organizational structures of various kinds
of food service operations
• Critical issues before starting your career
in food service
Tuesday, May 19, 2009 2
We need to understand role of organization of F & B before we begin to dissect it.
Managers are at the upper level and usually have most education and experience.
Charting the hierarchy structure and roles of operations
Issue you need to be aware of before starting a career, any career

3. Organizational Objectives
• Financial / maximize profits
• F&B quality
• Human relations
• Employee training
• Societal contribution
Organizational Objectives
Organizational Structure
Tuesday, May 19, 2009 3
Called the Bottom-Line

4. Three Levels of Management
• Top Managers: Food service is labor-intensive
• Long-term plans and goals despite technology
• Overall business environment
• Middle managers:
• Short-term goals
• Keep communication flowing between upper
management and supervisors and employees
• Supervisors:
• Link between management and employees
• Typically use their technical skills
Tuesday, May 19, 2009 4
Top Managers earn more but have much more responsibility, accountability and decision-making.
Usually a corporate position.
Investment on experience and ability to analyze markets, predict growth and hire leaders impact their status
Middle managers are the connection between supervisory and top management
Usually keen on climbing the corporate ladder and learning structure
Supervisors are the link to the line staff, public to management. Also front line employees. Usually have best informations on
revenue and profit centers.

5. Top Managers in a Cooperation
Board of Director
Chairman of the Board
CEO
COO
President President President
A B C
Regional VP
Regional Director
GE A GE B GE C GE D
Tuesday, May 19, 2009 5
CEO- chief executive officer
COO- chief operations officer
Presidents of various venues/branches/operations
Regional Managers; USA, N, S, E, W,
GM/GE general manager/executive

6. Top Managers in an
Independent Restaurant
Controller
GE
Restaurant Bar Catering Executive
Chef
Manager Manager Director Steward
Beverage
Banquets &SF
Purchasing
&Sanitation Production
Guest
Services
Tuesday, May 19, 2009 6
Sub Managers for each OUTLET Operations
General Descriptions and Responsibilities

7. Top Managers in an
Independent Restaurant
Controller
GE
Restaurant Bar Catering Executive
Chef
Manager Manager Director Steward
Beverage
Banquets &SF
Purchasing
&Sanitation Production
Guest
Services
Tuesday, May 19, 2009 6
Sub Managers for each OUTLET Operations
General Descriptions and Responsibilities

8. Top Managers in an
Independent Restaurant
Controller
GE
Restaurant Bar Catering Executive
Chef
Manager Manager Director Steward
Beverage
Banquets &SF
Purchasing
&Sanitation Production
Guest
Services
Tuesday, May 19, 2009 6
Sub Managers for each OUTLET Operations
General Descriptions and Responsibilities

9. Top Managers in an
Independent Restaurant
Controller
GE
Restaurant Bar Catering Executive
Chef
Manager Manager Director Steward
Beverage
Banquets &SF
Purchasing
&Sanitation Production
Guest
Services
Tuesday, May 19, 2009 6
Sub Managers for each OUTLET Operations
General Descriptions and Responsibilities

10. Top Managers in an
Independent Restaurant
Controller
GE
Restaurant Bar Catering Executive
Chef
Manager Manager Director Steward
Beverage
Banquets &SF
Purchasing
&Sanitation Production
Guest
Services
Tuesday, May 19, 2009 6
Sub Managers for each OUTLET Operations
General Descriptions and Responsibilities

11. Top Managers in an
Independent Restaurant
Controller
GE
Restaurant Bar Catering Executive
Chef
Manager Manager Director Steward
Beverage
Banquets &SF
Purchasing
&Sanitation Production
Guest
Services
Tuesday, May 19, 2009 6
Sub Managers for each OUTLET Operations
General Descriptions and Responsibilities

12. Job Description
• An organizational tool that lists the most important
tasks, or functions, and responsibilities that
must be done by someone working in a specific position.
• It includes
• to whom the position reports
• specifications such as the qualifications needed by
the person in the job
• salary range for the position
• etc. ...
Tuesday, May 19, 2009 7

13. Job Description- Restaurant Manager
• Specific Duties
1. Develops & monitors operating budgets
2. Contact for ads/marketing activities, insurance,
attorney, banker, and accountant
3. Supervises, schedules, and trains F&B Controller
A.R.M
4. Provides info for payroll, tax, and financial
statement. Designs cash security & disbursement
systems Reviews reports, solves problems
5. Meets with clients; plans and prices events
6. Revenue collection
7. Consults with Chef, Supervisors and Staff
Tuesday, May 19, 2009 8
Many of my students in Maui (US) use this as a guide as a potential Managerʼs
resume curriculum vitae (CV)

14. Line vs. Staff
• Line Managers: have authority within or over one or
more revenue-generating departments that directly provide
goods or services to guests
• Staff Managers: Provide support and advice to line
managers.
• No direct impact on bringing revenue
• Technical specialists
• HR manager
• Controller
• Purchasing
• Others
Tuesday, May 19, 2009 9
Amount of responsibility is the difference with salary
Staff is fastest way to go for advancement in small business or corporate
positions

15. Typical Production Positions
• Chefs-executive, sous (assistant), garde-manger,
banquet
• Managerial & Production Duties
• Plan menu
• Recipe standardization
• Overall food quality
• Food purchase specification
• Prepare daily entrees
• Plan and oversee special events
• Develop procedures for food production
Tuesday, May 19, 2009 10

16. Extra-Curricular Activities are part of
Life-Long Learning for Professionals
Tuesday, May 19, 2009 11
Maui Chefs judging a recent MCA Student Competition
Executive Chef Four Seasons Wailea, Independent Restaurant Mala, Hotel
Chef Weston Kaanapali, Maui Chef Instructors

17. Typical Production Positions (cont.)
• Cooks-soup, sauce, fish, roast, pastry, relief,
assistant
• Bakers-head bakers, assistant bakers, pastry
chefs
• Pantry (Cold Food) staff
• Stewards-chief stewards, porters,
dishwashing employees
• Storeroom and receiving employees
Tuesday, May 19, 2009 12
Typical line kitchen employee positions

18. Typical Service Positions
Dinning room/Restaurant
managers
Hosts/receptionists Receptionists, put everything in place
Food & beverage servers Greet & seat guests, present menus,
take guest orders
Buspersons Set up tables, removing dirty dishes, lines
and other items from the table
Bartenders- public Prepare and serve beverages
and service Do NOT serve directly in a dining room
Cashiers Take reservation, total checks,
and collect payments
Expediters Coordinators between cooks &
servers
Runners
Curbside servers
Tuesday, May 19, 2009 13
Typical Service employee positions
Bartenders usually have diverse roles
In addition to the knowledge and skill of the craft “MIXOLOGY” they serve, bus, and service the public and other employees at the
bar

19. Typical Service Positions
Dinning room/Restaurant
managers
Hosts/receptionists Receptionists, put everything in place
Food & beverage servers Greet & seat guests, present menus,
take guest orders
Buspersons Set up tables, removing dirty dishes, lines
and other items from the table
Bartenders- public Prepare and serve beverages
and service Do NOT serve directly in a dining room
Cashiers Take reservation, total checks,
and collect payments
Expediters Coordinators between cooks &
servers
Runners
Curbside servers
Tuesday, May 19, 2009 13
Typical Service employee positions
Bartenders usually have diverse roles
In addition to the knowledge and skill of the craft “MIXOLOGY” they serve, bus, and service the public and other employees at the
bar

20. Typical Service Positions
Dinning room/Restaurant
managers
Hosts/receptionists Receptionists, put everything in place
Food & beverage servers Greet & seat guests, present menus,
take guest orders
Buspersons Set up tables, removing dirty dishes, lines
and other items from the table
Bartenders- public Prepare and serve beverages
and service Do NOT serve directly in a dining room
Cashiers Take reservation, total checks,
and collect payments
Expediters Coordinators between cooks &
servers
Runners
Curbside servers
Tuesday, May 19, 2009 13
Typical Service employee positions
Bartenders usually have diverse roles
In addition to the knowledge and skill of the craft “MIXOLOGY” they serve, bus, and service the public and other employees at the
bar

21. Being a Manager requires an applied wealth of
Skill and Knowledge in many areas of F&B
14
Tuesday, May 19, 2009 14
For those who aspire to reach the top, investment starts at the bottom.
Think about it: What would happen if you owned a business and a key
employee did not show up?
Would you be able to fill the position if you did not have basic
experience or knowledge?
Pastry cook vs Line Cook...

22. Organization Chart for a Small Restaurant
Owner/Manager
Cook
Host/Cashers
Ass’t Cook
Bartender F&B Servers
Dishwashers
Tuesday, May 19, 2009 15
Usually the Owner is the Executive Chef or Front of the House Manager
Multiple hats and roles to manage and service the business
Sometime the bartender doubles as host and cashier

23. Organization Chart
• A diagram that reflects the relationships
among various personnel positions in a
operation.
• Flat vs. multi-level organization - when each is
appropriate
• Commercial vs. noncommercial structures
Handout 1 & 2;
Tuesday, May 19, 2009 16
Handout 1 &2

24. Personal Aptitudes for a Successful
Restaurant Professional
• Dexterity
• Well coordinated motions
• Able to concentrate amidst noise and
confusion
• Develops manual ease and smoothness of
action
• Moves through crowds with ease
• Minimize motions and works in sequence
• Communicate well and politely
Tuesday, May 19, 2009 17
These are traits to get and keep a job in US as well as Internationally

25. Personal Aptitudes for a Successful
Restaurant Professional (cont.)
• Coordination
• Able to carry more than one idea or
purpose in the mind at the same time
• Able to “catalogue” orders and plan work
to save steps
• Makes both to and from trips pay off,
doesn’t travel empty handed
• Demonstrates proper sanitation and
hygiene habits
Tuesday, May 19, 2009 18
Able to lift 50 pounds, milti-task, have a positive attitude and keep a smile

26. Personal Aptitudes for a Successful
Restaurant Professional (cont.)
• Quickness
• Animated
• Brisk
• Vigorous
• Lively
• Readiness to act, a
self starter
• Accuracy then Speed
Tuesday, May 19, 2009 19
“Accuracy then speed” is the motto we believe in

27. Critical Issues
• Jobs can be hard, with long hours
• Involve serving others...Happily!
• Starting compensation often above minimum
wage
• Rapid advancement possible
• Salaries after five years quite competitive with
other industries
• Noncommercial opportunities are often
underrated
• Positions expected to be available in all food
service segments
Tuesday, May 19, 2009 20

28. Organizational Review
• Business objectives?
• Three Types of Managers:
• Hierarchy of Responsibility and
Power
• Roles in Organization Chart
• Job Descriptions in F&B
• Needs of Industry Workers
21
Tuesday, May 19, 2009 21
Business object: Fiscally healthy, long term growth and profit, low employee turnover
Top Managers, Middle Managers, Supervisors
Hierarchy is crucial to the F&B business
Understanding roles can help create and manage a complex business