Food And Beverage Department Organization Chart

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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 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 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

FB Department Organization Chart
FB Department Organization Chart

Back Office Job Description Banquet BAR Beverage Service Cashiering Chef Chef Training Cleaning Concierge Duties and Responsibility Engineering Executive Chef F&B Setup F&B Training Finance Food Service Front Desk Front Office Formats Front Office Setup Front Office Training Guest Room Guest Services Hospitality Basics Hotel Formats Hotel Security Hotel Staff Job Description Hotel Staff Training Housekeeping Formats Housekeeping Setup Housekeeping Training Kitchen Kitchen Basics Kitchen Training Maintenance Maintenance Technician Reservation Restaurant Sales SOP SOP F&B Service SOP Finance and Accounting SOP Front Office SOP Housekeeping SOP Kitchen Staff Training

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