“An empowered organization is one in which individuals have the

knowledge, skill, desire, and opportunity to personally succeed in a

way that leads to collective organizational success.”

- M. Shawn Covey

S
 Organizational Structure for a
Catering Business

 An organizational structure shows the internal structure and

hierarchies of an organization.

 It creates an easy visual depiction for the ranks of different

people, jobs, and departments that make up the organization.

 It also helps determine how authority and information flow

between people and departments.
 Job description of the personnel
& Staff
Food and Beverage Director/Manager

 Coordinates all phases of group meeting/banquet functions held in

the hotel

 Coordinates activities on a daily basis

 Assists Clients in program planning and menu selection

 Solicit local group Food and Beverage business

 Maintain the services and reputation of your hotel and act as a

management representative to group clients.
 Director of Catering
 Promotes, plans and executes member-related activities, special and
business meetings, and private banquets.

 Coordinates and organizes events by choosing the appropriate club facility

based on the event size and need

 Stays within the budgetary constraints, directs the administrative and

operational aspect of the events and oversees staff.

 Place equal emphasis on planning and conceptualizing member internal

events and private events.

 May perform several roles or work with staff in several departments.

 Work schedule will include nights and weekends based on scheduled

events or club necessity.
 Catering Coordinator
 Work as a liaison between all in house groups, conventions,
meetings and all departments of the hotel.

 Provide efficient operation of the Catering Department.

 Handles all catering inquiries and ensures timely follow up on

the same day.

 Maintains an accurate tracking of signed Function contracts,

terms and conditions, rooming lists, deposits and others.

 Handles client/guest complaints and problems.

 Catering service manager

 Plan, organize and develop the food and beverage services of

organizations and businesses, while meeting customer
expectations, food and hygiene standards and financial targets.

 The role varies according to the size and nature of business. In

small establishment, the catering manager is usually has a hands-
on role and is involved in the day-to-day running of the operation
including staff supervision and events management.

 In larger organizations, the catering service manager might have

the help of other managers and supervisors to handle the different
catering functions and catering outlets.
 Catering Steward
 Supervises and coordinates activities of pantry, storeroom, and non-
cooking kitchen workers as well as purchases, kitchen supplies and
equipment.

 Inspects kitchens, workrooms, storerooms, and equipment for

cleanliness and order.

 Responsible for coordinating work of non-cooking kitchen and

storeroom workers engaged in activities such as dishwashing, silver
cleaning, and storage distribution of foodstuffs and supplies.
 Catering/Banquets Maitre
D’s/Captain

 Supervising the waiting staff, welcoming guests and assigning

tables to them, taking reservations and ensuring that guests are
satisfied.

 In large organizations, such as hotels or cruise ship with

multiple restaurants, the maitre d’ often responsible for the
overall dining experience including room service and buffet
services, while head waiters or supervisors are responsible for
the specific restaurant or dining room they work in.
 Catering/Banquets
Bartenders/Services

 Responsible in preparing and serving drinks to customers.

 Able to mix and match ingredients in order to create classic and innovative
drinks in accordance with customers needs and expectations.

 Interact with the hotel guests and ensure they have a great experience at the
Bar or Lounge.

 Maintain positive guest interactions while accurately mixing and serving

beverages to guests in a friendly and efficient manner.

 Keep the bar counter and work area neat and clean at all times.
 On Call Servers

 Serves food and beverage items to customers in a friendly,

enthusiastic, professional and timely manner.

 Clear tables and return all equipment to their respective areas.

 Ensures that all spills and breakage are attended immediately.

 Informs supervisor of any problems or complaints.

 Banquet Houseman

 He must set up, serve and clean up all receptions and banquet
functions while maintaining a high level of customer
satisfaction from the beginning to end.

 Prepare inventory and care for banquet supplies such as linens,

chairs, chinaware, glassware, flatware and decorations.

 Set up the banquet room per specification of a banquet event

order.
 Director of Sales
 Responsible for the overall coordination, the functional
management and leadership of all the sales activities of the
business.

 Determines annual unit and gross profit plans by implementing

marketing strategies; analyzing trends and results.

 Establishes and adjusts selling prices by monitoring costs,

competition and supply and demand.
 Catering Sales Manager

 Responsible for finalizing group business while maximizing event

space to meet/exceed sales goals.

 Solicits, negotiates, and book new/repeat business by via outside sales

calls, telemarketing, mailings, networking, etc.

 Requirements of the position: a thorough knowledge of the practices

and procedures in catering, food and beverage and hospitality
professions; effective communication skills, and the ability to
negotiate, influence and sell professionals and/or prospective hotel
guests.
 Catering Account Executives
 Responsible for developing and attracting food and beverage
sales from the customers.

 To develop an effective sales strategy to attract new &

additional catering sales, In conjunction with the venues sector
sales team

 Create and prepare banqueting proposals for potential

customers, ensuring that all likely additional costs relating to an
event have been assessed accurately and communicated.

 Efficiently responds to all customers inquiries in a polite and

timely manner
 Executive Chef

 Responsible for all food production including that is used for

restaurants, banquet functions and other outlets.

 Develop menus food purchase specifications and recipes.

 Supervise Staff

 Develop and monitor food and labor budget for the department.

 Maintain highest professional food quality and sanitation standards.

 Banquet Chef

 Involves a culinary expert serving as an assistant to the

executive chef in charge in the kitchen in a commercial
establishment.

 Handles everything from planning the banquet menu to

presenting the finished product to the client.

 Ensures that all standards of safety are strictly observed.

 Banquet Cooks

 The duties of the banquet cook are similar to the line cooks in a
restaurant except when it comes down to actual service.

 While in-house restaurant cooks make food to order often in

rapid succession, banquet cooks primarily serve food already
made, although they will occasionally create food to order.

 Banquet cooks often work directly with the public, which

requires stamina, creativity and a pleasant demeanors.
“Coming together is a beginning,
staying together is progress
and working together is success.”

- Henry Ford