Food and Beverage Service Organisation Chart / F&B Service Organization Chart
The organization chart of the Food and Beverage Service department should provide a clear picture of the lines of authority and the channels of communication within the department. In a large hotel, the department is headed by the Food and Beverage Director who is assisted by the respective outlet managers / Asst. F&B ManagerManager is a person in the hotel operations who is assigned to manage or supervise a group of employ....
F&B Service department chart not only provides for a systematic direction of orders but also protects employees from being over-directed. The organogram chart shows that each employee should take orders only from the person directly above him/her.
A copy of the chart should be posted in an area so that all F&B staff can see where they fit into the overall organization of the department. Ideally, the organization chart needs to be placed on the F&B office notice board and the back-of-the-house area of each F&B Outlet.
F&B Department Organization Chart
