Food & Beverages Service

Q1.
17 COURSES OF FRENCH CLASSICAL MENU
1) Hors D'oeuvre
Being of a highly seasoned and piquant in nature, this course is used to manipulate the appetite for the dishes that
are to follow. In recent years, hors d’oeuvres have gained in popularity, and nowappear even on simple menus in
modest eating places. Although the actual term “hors d’oeuvres” applies to the service of various cold salads and
morsels of anchovy, sardines, olives, prawns, etc., it also
covers whatever items are served before the soup.
Examples of such hors d’oeuvres:
· Melon: Melon Frappe
· Oysters: Huitres Nature
· Smoked Salmon: Saumon Fumee
· Caviar: CAVIAR
· Grapefruit: Pamplemousse
· Shrimp, Prawn or Lobster Cocktail
· Fruit Cocktail Coupe Florida
2) Potage
The French have three separate words for soup. Consommé is a clear, thin broth. Soupe refers to a thick, hearty
mélange with chunks of food. Potage falls somewhere between the two in texture, content and thickness. A potage
is usually puréed and is often thick, well-seasoned meat or vegetable soup, usually containing barley or other cereal
or a pulse (e.g. lentils). Today, the words soupe and potage are often used interchangeably. On good-class à la carte
menus, a fish soup is also usually offered for selection, the two most common being “Bisque d’Homard” or
“Bouillabaisse.”

3) Oeufs
Oeufs are the dishes made from egg. The omelette is the most popular item, but there are other styles of cooking
and preparation of eggs such as boiled, en cocotte, poached or scrambled. This course is not included in the dinner
menu. Some examples are omelette Espagnole, Oeuf en Cocotte a la crime,
Oeuf poche florentine.
4) Farineux
This is Italy's contribution to the courses of the menu. It includes different kinds of rice and pasta. Pasta dishes are
spaghetti, lasagne and gnocchi. Pasta is made from durum wheat semolina or milled durum wheat to which water is
added to form a dough. It can be coloured and flavoured in various ways. There are more than 200 varieties of pasta.
The ingredients, size, shape and colour determine the type of pasta. Some examples include Spaghetti Bolognaise,
Lasagne Napolitaine and Macaroni au gratin.

5) Poisson
Poisson are the dishes made from fish. Fish, being soft-fibred,prepares the palate for the heavier meats that follow.
Deep-fried or grilled fish dishes do not generally occupy a place on the “classical
dinner menu,” but are freely offered on the shorter-coursed luncheon menu.. Ideal fish for dinner menu compilation
are: Sole, Salmon, Halibut, Escallops, etc. Rarely seen on a menu for the evening meal are: Cod, Bass, Haddock, Brill,
Hake, and Plaice.
6) Entrée
This is the first of the meat courses on a menu. It is always a complete dish in itself. It is dispatched from the kitchen
garnishedand sauced in the manner in which it is intended to be served. The
“entrée” is always cooked and garnished in an artistic manner andusually served with a rich sauce.

The following items, with their appropriate garnishes and

sauces, can be successfully served as entrées.
· Brains (Cervelles)
· Liver (Foie)
· Oxtail (Queue de Boeuf)
· Kidneys (Rognons)
· Calves Head (Tete de Veau)
· Trips (Tripes)
· Rump, Entrecote and Tournedo Beefsteaks
· Lamb Chops and cutlets - Noisettes and Filet Mignons
· Pork Chops and cutlets
7) Sorbet
This course is a rest between courses. It counteracts the previous dishes, and rejuvenates the appetite for those that
are to follow. It is water and crushed ice slush flavored as a rule with champagne and served in a glass.
Some examples are Sorbet Italian and Sorbet crème de menthe. Russian or Egyptian cigarettes are often passed
around during thiscourse.

8) Relevé
This is the main meat course on the menu, and is commonly known as the “piece de resistance.” It may consist of
joint of any ofthe following:
Lamb (Agneau) Chicken (Poulet)
Beef (Boeuf) Duckling (Caneton)
Veal (Veau) Fowl (Poulard)
Ham (Jambon) Tongue (Langue)
Pork (Porc)
9) Roti - Roast
This course normally consists of game or poultry and is often included in the entree. Each dish is accompanied with
its own particular sauce and salad. Some examples are Roast chicken,
Braised duck and Roast quail.
10) Legumes
These are vegetable dishes that can be served separately as an individual course or may be included along - with the
entrée, relevé or roast courses. Some examples are Cauliflower Mornay, Baked potato and Grilled tomatoes.
11) Salade
Various types of salads are served in this course.For Example-Salade Vert(green salad),Lettuce salad.

12)Buffet Froids
In this course Chilled meat(small)pieces are served.Example Fromage:Canetoni Roti,Pulet Roti

13) Entremets
Entremets on a menu refers to desserts. This could include
hot or cold sweets, gateaux, soufflés or ice-cream. Some examples
are Apple pie, Chocolate souffle and Cassata ice-cream.
14) Savoureux
A dish of pungent taste, such as anchovies on toast orpickled fruit. They are seved hot on toast or as savoury
soufflé.Welsh rarebit, Scotch woodcock, Canape diane are some of the
examples.
15) Fromage
Fromage (Cheese) is an alternative to the outdated savoury course, and may be served before or after the sweet
course. It is usually served with butter, crackers and occasionally celery.Gouda, Camembert and Cheddar are some
examples of cheese.
16) Dessert/Desservir
Dessert is a course that typically comes at the end of a meal.The French word desservir mean "to clear the table."
This is the fruit course usually presented in a basket and placed on the table, as part
of the table decor, and served at the end of the meal. All forms of fresh fruit and nuts may be served in this course.
Common desserts include cakes, cookies, fruits, pastries and candies.
17)Beverage/Café
All types of hot or cold beverage,Tea,Coffee etc. are served.

Q2.
• Introduction to the food and beverage sector
– Sectors of the foodservice industry
– Food and beverage operations
– Classifications of food service establishments
– Types of food and beverage services
F & B industry
• It is usually defined by the output of products. But it doesn’t include the manufacturing of food & drink and
its retailing.
• The basic function: serve food & drink to people and to satisfy their various types of needs.
• The main aim is to achieve Customer Satisfaction. The needs that customer might be seeking to satisfy are:
– Physiological: the need of special food items
– Economic: the need for good value for the price paid
– Social: a friendly atmosphere
– Psychological: the need for enhancement of self‐esteem
– Convenience : the desire for someone else to do the work

Q3
CROCKERY
The crockery must blend with the rest of the items on the table and also with the general décor of the establishment
An establishment uses one design and pattern on crockery, but when an establishment has a number of different
food service areas it is easier from the control point of view to have a different design in each service area.
While purchasing crockery the following points are to be considered:
a. Every item of crockery should have a complete cover of glaze to ensure a reasonable length of life
b. Crockery should have a rolled edge which will give added reinforcement at the edge. This if well done means that
the chipping will only occur on the under edge which is not visible to the guests. One word of caution here is that
hygiene is most important- chipped crockery could harbor germs.
c. The pattern should be under rather than on top of the glaze as pattern on top of the glaze will wear out and
discolour very quickly. Thus crockery with patterns under the glaze is more expensive but with a longer life.
Crockery for catering industry
a. Bone china- this is very fine and hard crockery that is very expensive.
Decoration/pattern is to be found under the glaze only
b. Earthenware- it is the cheapest and least durable crockery. Often hotel earthenware is given a trade name by the
manufacturer to indicate its strength.
Some examples of these are as follows:
-vitreous
-vitrified
-ironstone
VITRIFIED earthenware is recognized as the strongest
c. Stoneware- it is non- porous and extremely durable with high thermal and shock resistance. The price is slightly
higher than hotel earthenware due to long life guarantee.
d. Porcelain- this is of a completely different composition with a semi translucent body, normally blue/grey and is
highly resistant to chipping.
STORAGE
Crockery should be stored in shelves in piles of approximately 2 dozens. They should be stored at a convenient
height so that they can be placed and removed without the fear of accident. It possible china should be covered to
prevent dust and germs setting on it.
SIZES OF VARIOUS CROCKERY
1. Side/quarter plate- 6 inches in diameter
2. Half plate- 8 inches in diameter
3. Large plate- 10 inches in diameter
4. Soup plate- 8 inches in diameter
5. Cereal plate- 5 inches in diameter

TABLEWARE/CUTLERY

Tableware is a term recognized as embracing all items of flatware, cutlery and hollowware. They may be analyzed as
follows:
1. Flatware- In catering industry it denotes all form of spoon and fork
2. Cutlery- In refers to knives and other cutting implements
3. Hollowware- it consists of any item made from silver, apart from flatware and cutlery. Example: tea pots, sugar
basin, creamers etc
When purchasing tableware it is important to consider the following points
1. The type of menu and service offered
2. The maximum and average sitting capacity
3. The rush hour turn over
4. The washing up facilities and their turnover
The tableware in majority of catering establishment is EPNS- electro Plated Nickel Silver. It is an alloy of nickel and
brass dipped in silver.
STORAGE
Ideally flatware and cutlery should be stored in drawers lined with baize to prevent them from getting scratched.
Hollowware should be stored on shelves which are labeled accordingly.
GLASSWARE
Glass contributes to the appearance of the table and the overall attraction of the room. There are many standard
patterns available to the caterers. Most manufacturers now supply hotel glassware in standard size for convenience
of ordering, availability and quick delivery. Glasses are generally measured in terms of the capacity by ounce. The
hotel glassware is generally plain though in certain specialty outlets coloured or cut glass wares may be used.
Sizes of various glassware:
Hi- ball- 10oz
Collins- 12oz
Pony tumbler- 6 oz
Cocktail glass- 2oz
Brandy balloon- 12oz
Champagne saucer- 6oz
Beer mug- 12oz
White wine glass/ club goblet-4 oz
Red wine glass/ Paris goblet/ 6 oz
Liqueur glass- 1 oz
Roly poly- 9oz
Old fashioned – 9oz
Parfait glass- 4 oz
1oz- 28.4ml
Note- glasses are cleaned by dipping in a solution of hot water and vinegar and wiped with wiping cloth.
STORAGE
Glassware is normally stored in a glass pantry and should be placed in single rows on paper lined shelves, upside
down to prevent dust settling in them. An alternative to this is to have plastic coated wine racks made specifically for
the purpose of stacking and storing glassware. Such racks are also a convenient method of transporting glassware
from one point to another which prevents breakage. Tumblers should not be stacked inside one another as this may
result in breakage.

CLEANING AND POLISHING EPNS ITEMS:

Apart from normal silver plate tarnishes, the speed of tarnishing varies according to the food in contact. Sulphide
containing food like egg, vinegar etc. will form silver sulphide and thus changing the colour from yellow to brown to
blue black.
1. Burnishing Machine - the machine consists of a revolving drum half filled with highly polished ball bearings. The
drum is lined with rubber to protect the silver during cleaning. The cleaning agent is detergent and hot water. It may
be plumbed into then mains or remain portable with the water being poured by means of a hose from a tap.
Depending on the size of the machine in use, it may be divided into various compartments to hold specific sizes of
silver. It may be also possible to insert a rod through the center of the drum form one end to other. This rod is
removable can is passed through the handles of tea pot, coffee pot, sugar basin etc. As the machine is switched on
the drum revolves and the mixture of soap and water acts as a lubricant between the silver and the ball bearings.
Thus any tarnish is removed but the silver is unscratched. It is then rinsed, dried and stacked.
2. Plate powder- This is a pink powder which needs to be mixed with a little of methylated spirit to obtain a smooth
paste. Spirit is used to mix the powder so that it evaporates quickly leaving a layer of the paste on the silver. The
smooth paste, once prepared, is rubbed onto the article being cleaned with a clean piece of cloth. The articles are
then left until the paste has dried which is then rubbed off with a clean piece of cloth. It is advisable to rinse the
articles in hot water and wipe it dry. This method is both- time consuming and messy, but produces very good
results.
3. Polivit method- a polivit is a perforated aluminum sheet best used in enamel or galvanized iron bowl. The polivit is
placed in the bowl along with some soda. The silver to be cleaned is then put into the bowl, ensuring that at least a
piece of silver is in contact with the polivit. Sufficient boiling water is poured into the bowl to cover the silver. A
chemical reaction takes place between the polivit, soda, boiling water and silver which removes the tarnish. After 3-4
minutes the silver should be removed and placed in another bowl of boiling water, rinsed, drained and wiped with a
tea cloth. Though it is a time consuming method it produces good results.
4. Silver dip- this is a pink coloured liquid which must be used in a plastic bowl. The silver to be cleaned is placed in a
wire basket and dipped into the bowl containing the liquid. The silver should be left in the bowl for a shorter time
period and then lifted out and drained. After draining it is placed in warm water, rinsed and wiped with a tea cloth. It
is an easier method and consumes less time but is harder on the silver than any other method due to the reaction
between the silver and the liquid. Used widely in medium sized hotels.

Q5
On Kitchen Items, Appliances, and Units
The biggest job of the kitchen steward is to make sure that the cleanliness of everything in the kitchen and the dining
area spic and span. This will include not only the place itself but also each and every kitchen item that comes into
contact with the guests’ mouth. These, of course, are the silverware and glassware. All items that also come into
contact with food should also be given utmost importance when it comes to cleanliness and hygiene, and this
includes dishware as well as pots and crockery. When it comes to storing the kitchen items, he has to make sure that
the items are stored properly and in their appropriate places so as to prevent breakages.
There is a proper detergent used in washing and cleaning kitchen items, and it is the responsibility of the kitchen
steward to make sure that he is using the right detergent at its appropriate amount. In conjunction with this, he also
has to make sure that he is using the right sanitizer so as to ensure that the kitchen items are sanitized.
Lastly, it is also the job of the kitchen steward to make sure that all kitchen units and appliances are in excellent
working condition. If he notices that a machine is not working properly, it is his responsibility to advise his immediate
e supervisor of the problem so as to get the problem fixed right away. The dishwashing machine, most especially,
needs special care since this is one of the kitchen items that is constantly in use.
On Kitchen Area
As stated above, the job of the kitchen steward is also to maintain the cleanliness of the work area, the kitchen, and
the dining area. He has to ensue that the floor is clean, and aside from this, he also has to ensure that the walls and
the ceiling are clean. This also includes cleaning the windows, doors, glass panes, tables, etc. This also includes the
rest rooms and reception areas.
He has to make sure that the floors are always kept dry so as to prevent accidents, and he also has to make sure that
the walkway is free from obstacles such as carton boxes for the same purpose.
On Inventory
Aside from all the duties and responsibilities mentioned above, inventorying the kitchen items is also a part of
stewarding. This includes making a correct count of all kitchen items such as silverware, dishware, glassware,
utensils, pots, pans, crockery, dinnerware, etc. Any loss or damage to any of the kitchen items should immediately
be recorded and reported to the immediate supervisor.
On Waste Management
Another job of the kitchen steward is taking out the trash. However, this responsibility is not just about collecting the
garbage and dumping them in the dumpster, but it is about segregating the garbage into wet and dry trash and then
appropriately disposing of them. Aside from this, it is also his duty to make sure that the dumpster area is clean so as
to prevent rodents and pests from making the area their home.
On Self, On Others, and On Guests
Aside from being responsible for all kitchen-related duties and responsibilities especially maintenance of cleanliness
and hygiene, the kitchen steward also has to make sure that he himself is clean at all times. Not only does this
include wearing the proper stewarding uniform during work hours, but this should also include personal hygiene and
cleanliness.
When it comes to his collages and the rest of the restaurant staff, he has to be respectful and courteous at all times.
He has to act professionally towards others, especially towards the guests.
The kitchen steward is, after all, carrying the name of the restaurant, so he should always respect the responsibility
of protecting the good name of the establishment.

Q8.
Beverages with alcohol are varied, so the problem is how to classify alcoholic beverages?
Although we can classify them by their origin or their alcohol content,the most usual classification of alcoholic
beverages is generally referred to the elaboration of the drink.
Therefore, it can be classified into 4 types: fermented beverages, distilled spirits or spirits, fortified drinks or
generous, and liqueurs and creams.
Fermented beverages
Fermented beverages, as its name tells us, are those who are achieved with a fermentation process which often
done - with the complicity of the fermentation of the sugar and yeast - of the product. These types of drinks have the
 same premise but it also has some variations in their process. Among the most popular of those beverages we
find wine and beer.
We must also point fermented beverages such as champagne, cava, corn beer, cider,vermouth, sato, sake, pulk,
tepache among others.
Distilled beverages or spirituous
Distilled beverages or spirituous also called spirits, have a very extensive range, these are products of the distillation
of fermented juices or liquids already fermented, this distillation often done by boiling these liquids. These drinks
may be the product of the distillation or in some cases receive more ingredients such as starch and fruit to enhance
their flavor. There are also slight variations in its process but the premise remains the same.
Among the main spirits we find whisky, vodka, tequila, rum, gin, pisco, marc, brandyand cognac, among others.
Fortified drinks or generous
Fortified or generous drinks are those who have been fermented and then have been distilled, to finally be
"fortified" to increase its alcohol content or to achieve a balanced in the flavor. The process of fortification involves
the addition of alcohol (usually vinous origin) to the mix to increase its alcohol content. Among these drinks highlight
some fortified wines such as port, sherry, madeira, marsala, chamomile and French Banyuls.
“These beverages are usually fortified with brandy"
Liqueurs and creams
Spirits and creams are drinks made with a combination of water, alcohol, sugar and fruits, spices or herbs. The
process also tends to be varied but the result is similar. The result obviously depends very much on the main
ingredient which is usually one or more fruits, spices or herbs, or the combination of some of them.
This classification is the most extensive since diversity is almost as diverse as geography is; each region or area in
the world has a liqueur or cream. The most popular tend to be from fruits or herbs. Some have medicinal purposes,
and the alcohol content as be varied as the drink itself. In this genre there are no restrictions or rules.
The highest-level categories are fermented beverages like beer and wine, and distilled beverages, like
liquor. The former are made by allowing yeasts (a type of fungus) to consume sugars and excrete alcohols. There is a
theoretical upper bound to the concentration of alcohol that can be produced by this process, since the yeast cannot
survive in alcohol and will eventually drown in its own excrement. (Lovely image, right?) In order to produce
beverages above, let's say, 15% alcohol by volume, it's necessary to distill some of the water off of a fermented
beverage.

Of course, after the actual alcohol has been produced, it's possible to mix things together and add additional
flavorings. There is a hybrid category of fortified wines, for instance, which are blends of fermented and distilled
beverages. Gin is made by producing a distilled liquor, somewhat similar to vodka, and then infusing it with
herbs. Liqueursare made by adding flavorings and sugars to distilled liquors.

Fermented Beverages
In order to carry out fermentation, we need to feed some kind of carbohydrates to the yeasts. The choice of
carbohydrates determines a great deal about the final product.
Beers are produced by fermenting grains -- usually barley, but also wheat, corn, millet, or rice. (The Japanese
drink sake, while usually described as "rice wine," is essentially a beer made from rice instead of barley.)
Wines are produced by fermenting fruits; generally, the word "wine" alone means "grape wine," while other wines
will be referred to by the name of the fruit -- e.g. "plum wine," "blackberry wine," etc. [1] Grape wines come in two
main types, red or white, depending on the type of grape used and whether the skin is left on. Given that more has
been written about these kinds of wines than all other beverages put together, I'll refrain from going into detail about
this subject.

For more on (traditional, grape-based) wines:

 What are the differences between different types of red wines?

 What is the best way for a beginner to learn the basics about wine?

These are the two most common types of fermented beverages, but there are other types of high-carbohydrate foods
that can be fermented. Mead is made by fermenting honey. It was very popular in Western Europe hundreds of
years ago, then fell from favor for a long time, but is currently enjoying something of a resurgence. Milk, too, can be
fermented, although there is to my knowledge no common English word for this category of beverage; it's generally
called something like koumiss in the local languages where it's drunk. Some tree and plant saps can be fermented as
well; again, I don't know of an English word for the category, but pulque is the most prominent example.

Whiskey, (or sometimes whisky), on the other hand, is essentially distilled beer, though the sort of "beer" you distill
to make whiskey is a bit different from the sort of beer you would normally drink; for instance, it doesn't contain hops
(a flower added to beer to give it a bitter flavor). Common types of cask-aged whiskey include Scotch (malted
barley),Irish whiskey (malted barley or grain), Bourbon (corn), Rye (rye), Canadian whiskey (rye),
and Tennessee whiskey (corn). [3] Of course, these styles come down to more than just the grains used. For
instance, Islay Scotches -- my favorite of all alcoholic beverages -- use malt dried over a peat fire, which gives them a
unique smoky taste that's not present in other whiskies, and Tennessee whiskies (of which there are exactly two,
namely Jack Daniel's and George Dickel) are put through a charcoal mellowing process. The most common unaged
whiskey is Corn Whiskey. I personally do not recommend drinking this.

Rum is a liquor distilled from fermented sugarcane byproducts. [4] The word "rum" alone usually refers to liquors
made from molasses, which is a by-product of extracting sugar from sugarcane. It can be cask-aged for varying
amounts of time, resulting in light rums and dark rums. Some types of rum, like Cachaça and Rhum
Agricole, are instead made from sugarcane juice. (Some people might just use "rum" to denote molasses liquors, and
put the sugarcane juice liquors in their own category.)

Q9

Brewing in the brewery by a brewer makes the beer . However this is not as simple as it is written. The execution
is highly precise and in fact sophisticated. It requires a series of steps, to make a good brew. It has to go through the
phases of Malting, Milling, Mashing, Lautering, Boiling, Fermenting, Conditioning, Filtering, and Packaging. I have
briefly mentioned about each of the steps, followed by a brewing flowchart:
1. Malting: Here the conversion from carbohydrates to dextrin and maltose takes place. The grain used as the raw
material is usually barley. Barley as a cereal can be preserved for a long time after harvesting and it is the malted barley
that gives Beer its characteristic color and taste.
2. Milling: The malt is then mixed with water to complete the conversion of starches in the grain to sugar. After that
the grain is milled to create the proper consistency to the malt.
3. Mashing: This process converts the starches released during the malting stage, into sugars that can be fermented.

4. Lautering: The liquid containing the sugar extracted during mashing is now separated from the grains. It is then
generally termed as wort.
5. Boiling and Hopping: Boiling the wort, ensures its sterility, and thus prevents a lot of infections. Hops are added
during this stage of boiling.As I mentioned in my earlier post, hops are used to add flavor and aroma to balance the
sweetness of the malt.
6. Fermenting: The yeast is now added and the Beer is fermented. The yeast breaks down the sugars extracted from
the malt to form alcohol and CO2.
7. Conditioning: Fermented Beer contains suspended particles, lacks sufficient carbonation, lacks taste and aroma, and
less stable. Conditioning reduces the levels of these undesirable compounds to produce a more finished product.
 8. Filtering: Filtration helps to remove excess of the yeast and any solids, like hops or grain particles, remaining in the
Beer. Filtering is the process which produces the clear, bright and stable Beer.
9. Packaging: Packaging is putting the beer into the bottles, cans or some other high volume vessels. One of the most
important things in packaging is to exclude oxygen away from the Beer.
These are the basic steps and the style of brewing may vary little. These can be customized to improve the taste of
your beer. I will follow up this post with the type of machinery, equipments, weather conditions, for the Beer making
process.

international brand names of beer

1. Guinness. You either love it or you hate it. Regardless of opinion, Guinness is a world-
renowned Irish tradition, known for its smoky burnt-coffee flavor and surprising smoothness.
2. Corona. No beer goes better with a day at the beach. It's light, crisp, refreshing, and it's the
number one imported beer in America. Looking for a Mexican beer that's sweeter? Try Sol.
3. Heineken. If you love bitter brews, Heineken is your new best friend. Originally brewed in
Amsterdam, this green-bottled beer is now made in more than 115 countries spanning the
globe.
4. Hacker-Pschorr. Wheat beers are known for their orange-lemon aromas and outstanding
drinkability. Brewed in Munich, Hacker-Pschorr is one of the most refreshing wheat beers on
the market. For similar beers with a little more heft, try Paulaner or Schneider-Weisse.
5. Chimay. It's on the pricey side, but if you've never tried a Belgian Trappist ale, it's certainly
worth a pint. Fizzy like Champagne, with the warm roast of a robust brown ale, this beer is
brewed in Belgium by Trappist monks. All proceeds from sales of Chimay go towards paying
rent on the abbey where it is brewed; any remaining profit is donated to charity.

Q10
Essential Duties & Responsibilities:
• Manages service aspects in all food and beverage assigned areas and events, and acknowledges, greets and thanks
all members and guests
• Manages dining rooms, lounges, Halfway House, Beverage Cart, Catering and Cabana bars to ensure proper room
preparation, including set-up of tables, chairs, linens, table settings, glassware, etc.
• Confirms that all service staff are in proper uniform and adhere to the Club’s appearance standards • Hires,
manages and trains staff in all technical and non-technical aspects of their role including Club standards of quality
and service
• Creates, maintains and distributes weekly schedules for staff and communicates changes as appropriate to all
• Communicates with service and kitchen staff regarding reservations and/or special events
• Conducts pre-shift, pre-meal and/or pre-event meetings with all necessary staff
• Evaluates and supervises performance and carries out disciplinary action as needed, in accordance with the Club’s
policies and applicable laws
• Make rounds of all food and beverage outlets to ensure member/guest needs are met
• Responsible for employee relation issues and reviews incidents with Human Resource Manager
• Completes and administers employee performance appraisals
• Conducts monthly beverage inventories and quarterly china, glass and silverware inventories
• Opens and closes dining room(s), snack bar, and/or Clubhouse on a regular basis. Responsible for ensuring Club is
secure upon departure and that all lights, equipment, doors, etc. are turned off or locked
• Acts as the Manager on Duty (MOD) when all other management staff has departed for the evening and supervises
any remaining staff in the Clubhouse. Works with remaining staff to complete tasks in an effective and efficient
manner.
• Controls costs of all food and beverage outlets by assisting management, as requested, in purchasing, maintaining
effective profit and loss controls and monitoring labor costs following demand patterns, budget and local labor laws
• Maintains accurate daily and weekly punch details for service staff and processes daily sales reports and other
reports as requested
• Maximizes food and beverage sales by identifying and targeting sales opportunities through marketing including
promotions and special events and by training staff on “up-selling.”
• Protects Club, members and guests by training staff in and adhering to all safety, sanitation, food preparation, food
storage and alcohol beverage control policies including confirming legal drinking age and discontinuing service to
intoxicated guests
• Maintains member and guest satisfaction by handing inquiries, concerns or comments and providing solutions;
acquiring feedback from members/guests and co-workers in order to ensure satisfaction and/or implement service
improvement ideas; developing new concepts to ensure customer satisfaction and repeat business
• Maintain consistency of service by being aware of and prepared for all course events, large parties and
reservations that may affect food and beverage service operations
• Ensures a pleasant dining experience in all outlets by collaborating with Executive Chef in the creation of menus
and menu pricing as requested
• Communicates and teams well with other departments (i.e. Banquets, Golf, Tennis, Kitchen, etc.) ensuring
appropriate staff levels for all events and ensuring assigned responsibilities are carried out. Additional Duties &
Responsibilities:
• Primary duty is management and leadership, however will be required to fill in as a Server, Host, Wait Assistant,
Bartender, etc. to relieve/back-up staff during peak periods or when short staffed
• Attends and participates in weekly Leadership meetings
• Implements and supports all Club initiatives and programs and requested by management
• Teams with other Club departments to ensure exemplary customer service and adherence to policies and
procedures
• Maintains knowledge of other Clubs and industry trends