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Food and Beverage Service Organisation Chart / F&B Service Organization Chart

The organisation chart of 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 Manager.

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 organisation 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

 Food and Beverage Service Department Organization Chart |Organization Chart Hotels

Organization Chart Sample - Food and Beverage - Small Hotels

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Authored and managed by Augustine, a hotelier with over 20 years of experience in the industry. He has a 3-year diploma with 'honors' from the American Hotel & Lodging Educational Institute and a Bachelor of Computer Application - BCA Degree.