1. Food and
Beverage
Organizational Chart

2. Food & beverage
personnel
A person working in the food
service industry must recognize the
roles and duties of others in the
same area because it helps to
achieve the goals and aims of the
establishment.

4. Job titles,
their duties &
responsibilities

5. 1. Restaurant Manager
(Directeur du Restaurant)
He has an overall responsibility for
the food and beverage service
areas. This includes the lounge,
floors, grill rooms and the
restaurants.

6. 2. Head Waiter
(Maitre D’ Hotel)
He has an overall charge of the
staff team in the dining room.

7. 3. Station Head Waiter
(Maitre D’ Hotel de
Carre)
He has the responsibility of the team
of staff serving a set number of
tables from one sideboard. This set
of tables under his control is called
a station.

8. 4. Station Waiter
(Chef de Rang)
He must be able to carry out the
same work as the station head
waiter.

9. 5. Assistant Station Waiter
(Demi-Chef de Rang)
This post is usually only found in the
Continent. This person assists staff in the
particular station when necessary.

10. 6. Assistant Waiter
(Commis de Rang)
This person acts by instruction from
the Chef de Rang. This post is also
known as Commis de Suite.

11. 7. Apprentice
(Débarrasseur)
He is also known as the ‘learner’.

12. 8. Carver
(Trancheur)
He is responsible for the carving trolley
and the carving of joints at the table
required. This post is usually
associated with guéridon service. He
will plate up each portion with the
appropriate accompaniment.

13. 9. Wine Waiter
(Sommelier)
This person is responsible for the
service of all alcoholic beverages
during the service of meals.

14. 10. Lounge Staff
(Chef de Salle)
This staff deals with lounge service
as a specific duty in a first-class
establishment only.

15. 11. Floor Waiter
(Chef d’étage)
Often a floor service staff is
responsible for a complete floor in
an establishment such as a hotel
depending on the size of
establishment, number of rooms
and suites.

16. 12. Buffet Chef
(Chef de Buffet)
He is in charge of the buffet in the
room, its presentation and its
service.

17. 13. Cashiers
This person is responsible for all the
earnings of the food and beverage
operations. It includes the making
up of bills from food and drink
checks.

18. 14. Bus Boy
(Commis/runner)
He assists the waiters in the
operation of the station.

19. 15. Function
Catering/Banqueting
Staff
Number of staff depends on the size of
the establishment. Most of the
banqueting staff are engaged on a
casual basis (temporary) except for the
banqueting manager and a few other
assistants as well as waiters who are the
permanent staff.