Departmental Hierarchy

Question 1

Heads of the organisation

Answer 1

GM
Resident manager

Question 2

Sub-departments of F&B

Answer 2

In-room dining
Restaurant
Banquet
Stewardship

Note: each time there is a promotion, the promoted person is shifted to another sub-department

Question 3

Order of preference for F&B Manager

Answer 3

Banquet manager
Restaurant manager

Question 4

Directeur du restaurant

Answer 4

Restaurant manager
Responsible for prepping budget for the financial year with the F&B Manager
Implementing sales promotional activities
Monitoring service standards
Staff training
Maintaining stock record of restaurant equipment
Coordinating with other deps

Question 5

Head waiter

Answer 5

Responsible for bookings+ reservations
Guest satisfaction
Greet with host
Responsible for mise-en-place
Takes orders if station waiter is busy
Responsible for duty rota
Relieve restaurant manager on days off
Supervisor
Maitre d’hotel

Question 6

Station head waiter/section supervisor

Answer 6

Responsible for a team of staff serving a number of tables
Good knowledge of wine + food
Able to instruct other members of staff
Take orders and carry out service with help of Chef de rang

Question 7

Chef de rang

Answer 7

Station waiter
Has a demi-chef de rang

Question 8

Commis de rang

Answer 8

Waiter
Entire service + clear tables after each course
Mise-en-place

Question 9

Trainee/commis/debarraseur/apprentice

Answer 9

Learner
Server

Question 10

Carver/trancheur

Question 11

Sommelier

Answer 11

Wine butler
Thorough knowledge of drinks
Knowledge of licensing laws

Question 12

Floor service staff

Answer 12

Chef d’etage
Floor waiter
Need trolley
Good relationship with housekeeping staff
Normally work from a floor pantry or centralised kitchen