Cha2 F&B Organization

Organization of Food & Beverage Operations

Food and Beverage Operations

1Tuesday, May 19, 2009Yesterday we went over the Course Outline and Roles of F&B institutions

Aloha Lesson Plan number twoHow do we approach structure of F&B Operations?

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

2Tuesday, May 19, 2009We 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

Organizational Objectives

• Financial / maximize profits• F&B quality• Human relations• Employee training• Societal contribution

Organizational Objectives

Organizational Structure

3Tuesday, May 19, 2009Called the Bottom-Line

Three Levels of Management • Top Managers:

• Long-term plans and goals• 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

Food service is labor-intensive despite technology

4Tuesday, May 19, 2009Top 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 managementUsually 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.

Top Managers in a Cooperation

COO

PresidentA

PresidentB

President C

CEO

Chairman of the Board

Board of Director

Regional VP

GE A GE B GE C GE D

Regional Director

5Tuesday, May 19, 2009

CEO- chief executive officerCOO- chief operations officerPresidents of various venues/branches/operationsRegional Managers; USA, N, S, E, W, GM/GE general manager/executive

Top Managers in an Independent Restaurant

GE

Chef Restaurant Manager

Bar Manager

Catering Director

ExecutiveSteward

Controller

BeverageBanquets &SF

Purchasing &Sanitation

Guest Services

Production


Sub Managers for each OUTLET OperationsGeneral Descriptions and Responsibilities


GE


Bar Manager

Catering Director

ExecutiveSteward

Controller



Guest Services

Production




GE


Bar Manager

Catering Director

ExecutiveSteward

Controller



Guest Services

Production




GE


Bar Manager

Catering Director

ExecutiveSteward

Controller



Guest Services

Production




GE


Bar Manager

Catering Director

ExecutiveSteward

Controller



Guest Services

Production




GE


Bar Manager

Catering Director

ExecutiveSteward

Controller



Guest Services

Production



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. ...


Job Description- Restaurant Manager

• Specific Duties1. Develops & monitors operating budgets2. Contact for ads/marketing activities, insurance,

attorney, banker, and accountant3. Supervises, schedules, and trains F&B Controller

A.R.M4. Provides info for payroll, tax, and financial

statement. Designs cash security & disbursement systems Reviews reports, solves problems

5. Meets with clients; plans and prices events6. Revenue collection7. Consults with Chef, Supervisors and Staff


Many of my students in Maui (US) use this as a guide as a potential Managerʼs resume curriculum vitae (CV)

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


Amount of responsibility is the difference with salary Staff is fastest way to go for advancement in small business or corporate positions

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


Extra-Curricular Activities are part of Life-Long Learning for Professionals


Maui Chefs judging a recent MCA Student Competition

Executive Chef Four Seasons Wailea, Independent Restaurant Mala, Hotel Chef Weston Kaanapali, Maui Chef Instructors

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

12Tuesday, May 19, 2009Typical line kitchen employee positions

Typical Service Positions

• Dinning room/Restaurant managers

• Hosts/receptionists• Food & beverage servers• Buspersons• Bartenders- public • and service• Cashiers• Expediters• Runners• Curbside servers

Receptionists, put everything in place

Greet & seat guests, present menus, take guest ordersSet up tables, removing dirty dishes, lines and other items from the tablePrepare and serve beverages

Do NOT serve directly in a dining room

Coordinators between cooks & servers

Take reservation, total checks, and collect payments

13Tuesday, May 19, 2009Typical 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























14

Being a Manager requires an applied wealth of Skill and Knowledge in many areas of F&B


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...

Owner/Manager

Dishwashers

Cook

Ass’t Cook

Bartender F&B Servers

Host/Cashers

Organization Chart for a Small Restaurant


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

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;

16Tuesday, May 19, 2009Handout 1 &2

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


These are traits to get and keep a job in US as well as Internationally

• 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

Personal Aptitudes for a Successful Restaurant Professional (cont.)

18Tuesday, May 19, 2009Able to lift 50 pounds, milti-task, have a positive attitude and keep a smile

Personal Aptitudes for a Successful Restaurant Professional (cont.)

• Quickness• Animated• Brisk• Vigorous• Lively• Readiness to act, a

self starter• Accuracy then Speed

19Tuesday, May 19, 2009“Accuracy then speed” is the motto we believe in

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 segments20Tuesday, May 19, 2009

• 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

Organizational Review


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

Education

Cha2 F&B Organization