hospitalitynU

departmental organisation and staffing food and beverage service department restaurant hierarchy french restaurant hierarchy restaurant hierarchy english DUITIES & RESPONSIBILITIES Restaurant Manager 1. He reports to the F&B manager 2. He is in charge of the restaurant and should be well versed in F&B and all licensing laws 3. He is responsible to set up and maintain the standards 4. All the staffs (in the restaurant) reports to him 5. He is the person responsible for staff discipline and decides duty rota 6. He makes the monthly budget and participates in menu planning 7. He maintains guest liaison and handle complaints if any 8. He is responsible for staff hiring, training and appraisal 9. Month end stock taking is supervised by him     10. All intra and inter departmental communication is through him     11. He generates the various daily & monthly reports     12. He is the sanctionin...