Job Roles In Hospitality And Catering Industry Flashcards
What do managers do
Resposible for finances, employment,staff training,customer satisfaction, building maintenance,deal with customer complaints and welfare kf staff
Examples of managers in a large hotel
• General Manager
•Finance Manager
• Sales/Reservations Manager
• Front Office Manager
• Head Receptionist
• Human Resources (staff) Manager
• Restaurant Manager
Conference Manager
• Food and Beverage Manager
• Executive Chef
• Logistics Manager (purchase of supplies, cleaning, maintenance, security, ICT)
• Head Housekeeper
What do administrators do
Responsible for helping the business to run smoothly,deal with correspondence,organise paperwork,manage supplies and events and organise ITC support and the manager
Example of administratirs in a large hotel
• Secretaries
•Assistant/Deputy Managers
Accountant
• Cashier
What do front of house staff do
Represent the business, promote reputation for it , work with customers and staff,set up rooms, take bookings and deal with questions
Examples of Front of house staff in a large hotel
Receptionists
• Valets and drivers
• Waiters and waitresses
• Bartenders
• Cashier
Concierge
What do back of house staff do
Buy and organise supplies, prepare foor and drinks, clean all areas of hotel,maintain facilities and security
Example of back of house staff in a large hotel
• Stockroom Manager
• Kitchen brigade (see p16)
•Maintenance team
• Gardeners /Groundskeeper
• Security guards
•Cleaners
Guest room attendants
What is a kitchen brigade
The kitchen brigade is a system for setting out and explaining the job roles and responsibilities of those people who work in a kitchen.
What do housekeeping do
Housekeeping staff work ‘behind the scenes’ to make sure that rooms, communal areas, dining rooms, conference facilities, bathrooms and other facilities are clean, tidy, safe, pleasant, comfortable and well maintained (e.g. replace light bulbs, mend broken appliances etc.).
Examples of housekeeping
Head Housekeeper and assistants
Room attendants
Maintenance Manager and assistants
General cleaning staff
Kitchen brigade roles
Executive chef, sous chef(under chef), chef de partie(stations chef) , commis chef (trainee chef),grillardin (grill chef), garde manger (cold foods/pantry chef),rotissier (roast chef), patissier (pastry chef), boulanger, glacier, kitchen porter and expeditor
3 things that a manager in a H and C business is responsible for
• Responsible for the smooth running of a business
• Responsible for the finances and security
• Employment (and dismissal) of staff
3 things that a waiter in a H and C business is responsible for
welcoming and seating guests, taking guest orders, communicating them effectively to the kitchen
2 things that a head chef is responsible for
Menu development and supervision of staff
