Responsibilities of F&B operations

  F&B is a fundamental part of hotel. On the below, we will explain what their responsibilities they have.

1.      Comply with law

There are varieties of laws to protect customers’ right. The department must be aware of the health and safety regulations, ensuring that all of it has a clear origin so that can provide confident to customers.

Also, the department needs to follow alcohol and drink laws if alcohols are offered to customers.

Follow the laws is the basic ingredients to operate a hotel.

2.      Ensure food is safe

The department is in charge of everyday operations of food aspect. Employees must pay attention to safety of food. They need to have a well control on inventory to make sure the food won’t be expired or deteriorate.

3.      Food preparation

Since there is a heavy demand to food and beverage every day, a well preparation must be have in order to run the restaurant smoothly. The department needs to have a plan for doing the prep work. The food manager must ensure that all employees follow the method and recipes for different dishes which served in restaurant.

Not only the chef, steward also need to set the tableware before customer get in to the restaurant so that the process can be more effective.

4.      Cleaning

Cleanness is a vitally important part that customers concern. A good environment can attract more customers and let them feel relax. So, a cleaning schedule needs to be created, including the time and the place that employees need to follow up. A clean environment is a physical evidence to call back customers

5.      Training employees

Employees are company’s property. They are the key elements to make customers feel like to have a good service. So, training them to have a positive attitude is important when facing customers.

Moreover, as working in food industry, they need to have a well knowledge about laws and regulations.