cha2 f&b organization
DESCRIPTION
Food and beverage organizationTRANSCRIPT
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
6Tuesday, May 19, 2009
Sub Managers for each OUTLET OperationsGeneral Descriptions and Responsibilities
Top Managers in an Independent Restaurant
GE
Chef Restaurant Manager
Bar Manager
Catering Director
ExecutiveSteward
Controller
BeverageBanquets &SF
Purchasing &Sanitation
Guest Services
Production
6Tuesday, May 19, 2009
Sub Managers for each OUTLET OperationsGeneral Descriptions and Responsibilities
Top Managers in an Independent Restaurant
GE
Chef Restaurant Manager
Bar Manager
Catering Director
ExecutiveSteward
Controller
BeverageBanquets &SF
Purchasing &Sanitation
Guest Services
Production
6Tuesday, May 19, 2009
Sub Managers for each OUTLET OperationsGeneral Descriptions and Responsibilities
Top Managers in an Independent Restaurant
GE
Chef Restaurant Manager
Bar Manager
Catering Director
ExecutiveSteward
Controller
BeverageBanquets &SF
Purchasing &Sanitation
Guest Services
Production
6Tuesday, May 19, 2009
Sub Managers for each OUTLET OperationsGeneral Descriptions and Responsibilities
Top Managers in an Independent Restaurant
GE
Chef Restaurant Manager
Bar Manager
Catering Director
ExecutiveSteward
Controller
BeverageBanquets &SF
Purchasing &Sanitation
Guest Services
Production
6Tuesday, May 19, 2009
Sub Managers for each OUTLET OperationsGeneral Descriptions and Responsibilities
Top Managers in an Independent Restaurant
GE
Chef Restaurant Manager
Bar Manager
Catering Director
ExecutiveSteward
Controller
BeverageBanquets &SF
Purchasing &Sanitation
Guest Services
Production
6Tuesday, May 19, 2009
Sub Managers for each OUTLET OperationsGeneral Descriptions and Responsibilities
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. ...
7Tuesday, May 19, 2009
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
8Tuesday, May 19, 2009
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
9Tuesday, May 19, 2009
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
10Tuesday, May 19, 2009
Extra-Curricular Activities are part of Life-Long Learning for Professionals
11Tuesday, May 19, 2009
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
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
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
14Tuesday, May 19, 2009
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
15Tuesday, May 19, 2009
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
17Tuesday, May 19, 2009
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
21Tuesday, May 19, 2009
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