Responsibilities of F&B Director
Finding profit from all outlets
Finding and keeping outstanding employees
Exceeding guests’ expectations in F&B services.
Identifying trends
Managerial skills
Leadership
Training
Motivation
Budgeting
Cost control
Executive chef:
Responsible for guest satisfactionensures food quality and consistency
Sous chef: Second in command and day-to-day operations
Chef de partie: Also known as station chef. Produces the menu items for a station under the direct supervision of the chef or the sous chef.
Chef tournant: A chef who rotates the various stations in the kitchen to relieve the station chefs