Role & Responsibilities of steward in F&B
Objectives
• identify the hierarchy in F&B industry
• Define the role and responsibilities of F&B manager and steward
Hierarchy of F&B department
Duties and responsibilities of F&B Manager:
• Ensuring that the required profit margins are achieved for each food & beverage service area, in each financial period.
• Updating & compiling new beverage lists according to availability of stock, current trends & customer needs.
• Compiling, in liason with the kitchen, menus for the various food service areas & for special occasions.
• the purchasing of all materials, both food & drink.
• Determing porton size in relation to selling price.
• Department training & promotions, plus the maintenance of the highest professional standards.
• Employing & dismissing staff.
• Holding regular meetings with section heads to ensure all areas are working effectively, efficiently & are well coordinated.
Duties and responsibilities of steward
A hotel steward is defined as a person who manages the eating arrangements, stafff or service at a hotel. He may be responsible for many duties, including:
• Excellent customer service skills
• Awareness of health and safety and personal hygiene the workplace
• Ability to work calmly and effective under pressure
• Good competency for memorizing ordars
• Excellent communication and interpersonal skills
• Good numerical skills for handling customers bills
• ability to work proactively within a team and on own initiative
• ability to handle difficult customers in a clam and tactful manner
• offering superior guest service
• Ensuring company and department standards are followed
• Ensuring all equipment are working
• Ensuring any malfunctioning equipment is promptly repaired or replaced
• Maintaining a clear environment
• Supervising and reviewing banquet facility setup
• Assist guests who are cheeking in or out of the hotel
• oversee preparations for events and perform other duties as needed
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