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The Strange Hierarchy of Food & Beverage Service

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Managerial Level:
Food and Beverage Director:
Oversees the entire F&B department, responsible for overall strategy, budgeting, and performance.
Restaurant Manager:
Manages the daily operations of one or more restaurants within the hotel, including staffing, service standards, and customer satisfaction.
Banquet Manager:
Responsible for managing all aspects of banquets and events, including setup, service, and coordination with other hotel departments.
Room Service Manager:
Oversees the delivery of food and beverages to guest rooms.
Bar Manager:
Manages the hotel's bars, including inventory, staffing, and service quality.
Executive Chef:
Leads the kitchen staff, responsible for menu development, food quality, and kitchen operations.
Kitchen Manager:
Manages the day-to-day operations of the kitchen, including food preparation, inventory, and hygiene.
Supervisory Level:
Restaurant Supervisor/Senior Captain: Oversees a section of the restaurant, supervising servers and ensuring smooth service.
Banquet Supervisor: Supervises banquet staff during events.
Sommelier (Wine Butler): Expert in wine selection and service, often found in fine dining restaurants.
Operational Level:
Captain (Head Waiter): Leads a team of servers, taking orders and ensuring guest satisfaction.
Server/Steward: Takes orders, serves food and drinks, and provides general assistance to guests.
Bartender: Prepares and serves drinks.
Cooks: Prepare food in the kitchen, including line cooks and prep cooks.
Food Runners: Assist in delivering food from the kitchen to the dining area.
Dishwashers/Stewards: Maintain cleanliness in the kitchen and dining areas.