Food and Beverage Organizational Chart in a large hotel. 

Food and Beverage Manager / Director 

Together with Executive Chef, the Director of Food and Beverage is responsible for the administration and operations of the entire F&B Operation of the hotel.

The Director of Food and Beverage has to ensure the smooth running of the F&B operations through achieving budget and food safety results for the Dining Venues. This role involves the complete supervision of these restaurants and bars, including associate training and development, supervision and communication with relevant departments.

Assistant Food and Beverage Manager

The Assistant F&B Service Manager is responsible for the administration and operations of the hotel outlets.  

The above roles are responsible for ensuring maximum guest satisfaction, to utilize current manpower control measures to meet and exceed budgeted manpower productivity, to work closely with Human Resources to ensure all training requirements are met and maintain a formal training program, to ensure staffing levels are sufficient to meet current levels of business activity. 

Room Service Manager 

Assist in the organising, management and administration and all operational aspects for the In Room dining department. Maintain high quality products and service levels.  

He/she is expected to market ideas to promote business, reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high.

Source: https://setupmyhotel.com/job-description-for-hotels/food-and-beverage-service-job-description/337-ird-manager.html retrieved January 13, 2021. 

Bar Manager 

Responsible for the management of all aspects and functions of the bar outlets, in accordance with hotel standards. Directs, implements and maintains bar service within the Hotel, and ensure that customers are served promptly & courteously.

Additionally oversee hygiene and safety regulations. Motivate & lead the departments to work as part of the wider hotel team in order to promote a positive image of the Hotel at all times.

Source: https://setupmyhotel.com/job-description-for-hotels/food-and-beverage-service-job-description/422-bar-manager.html retrieved January 13, 2021

Banquet Manager
The Banquet Manager is responsible for coordinating the delivery of all food and beverage for functions held in the Hotel and all details pertaining to functions being held in all Banquet and Meeting rooms in keeping with the standards prescribed by management. The position is primarily concerned with front of house activities.\

Source: https://setupmyhotel.com/job-description-for-hotels/food-and-beverage-service-job-description/142-banquet-manager.html retrieved January 13, 2021

Restaurant Manager
The restaurant manager or supervisor has overall responsibility for the organisation and

administration of particular food and beverage service areas. It is the restaurant manager who sets the standards for service and is responsible for any staff training that may be required, either on or off the job. They may make out duty rotas, holiday lists and hours on and off duty and contribute to operational duties (depending on the size of the establishment) so that all the service areas run efficiently and smoothly.

Chief Steward/ Manager 

Responsible to enforce the highest possible cleanliness and hygiene standards in all food processing facilities, as well as the operating equipment. Main responsibilities include dish room operations, night cleaning, back area cleaning and equipment's maintenance, banquet plating and food running.

Source: https://setupmyhotel.com/job-description-for-hotels/bo-n-others/443-chief-steward.html retrieved January 13, 2021