Page 65 - FUNDAMENTAL OF HOSPITALITY INDUSTRY
P. 65
Fundamentals of Hospitality Industry
DUTIES OF KEY POSITION
FOOD AND BEVERAGE MANAGER
He / She is responsible for the
implementation of agreed policies for
contributing to the setting of catering
policies. He / She is responsible for
organizing, planning, supplying, and
executing the “Food and Beverage”
responsibly.
RESTAURANT MANAGER
He / She has overall responsibility for
the organization and administration of
the food and beverage service areas.
BANQUET MANAGER
Banquet managers oversees the
hosting of banquets to provide
customers with an excellent banquet
experience. The duties include
consulting with banquet sales
directors and head chefs, determining
the number of wait staff, and planning
the layout and setup of venues.
PAGE I 58
