This article examines the various staff roles that constitute the food service industry, critical to supporting agricultural product distribution. The functions of these staff members are vital, as they determine the success, profitability, and sustainability of the industry.
In larger establishments, a small number of permanent staff typically handle functions exclusively, including a sales manager, banqueting/function manager, assistant managers, banqueting/function head waiters, service staff, technical staff, and porters, alongside an administration office.
In smaller establishments with fewer functions, the manager, assistant, and food and beverage service staff undertake administrative and organizational tasks as part of their regular duties.
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Role of the Sales Manager in Agricultural Food Service
The primary role of the sales manager is to promote the function facilities of an establishment and, where necessary, make initial approaches and contacts.
The sales manager must possess extensive knowledge of room specifications, including size, light switches, electrical points, doorway heights, and maximum floor loads.
This enables swift responses to client requests during initial meetings. Most establishments offer various banqueting and/or meeting and conference sales packages, providing comprehensive information about available facilities and their charges.
Responsibilities of the Banqueting/Conference Manager
The banqueting/conference manager oversees all administrative tasks, including meeting prospective clients and discussing arrangements for menus, table plans, costs, wines, bands, and toastmasters.
This role requires communication with all relevant departments regarding the date of a function, expected attendance, and specific details needed by each department.
Functions of Administration Office Staff
Administration staff work alongside managers, handling all incoming and outgoing mail, ensuring function-related information reaches relevant internal departments, and maintaining records.
These staff members manage inquiries and may make provisional bookings, ensuring details are recorded on the function booking form.
Duties of the Banqueting/Function Headwaiter
The banqueting/function headwaiter manages the function rooms and the organization required to prepare them for various events. This role may also involve engaging casual staff to cover duties during functions.
Role of Dispense Bar Staff in Food Service
Dispense bar staff manage the allocation of bar stock for various functions, setting up bars, organizing bar staff, controlling stock and cash during service, and handling service and stocktaking after events. They are also responsible for restocking function bars.
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Tasks of the Banqueting Head Wine Waiter
The banqueting head wine waiter may collaborate with dispense bar staff and is often responsible for organizing and employing banqueting wine waiters, if on a casual basis.
This role includes allocating wine waiters’ stations, providing floats for cash wines, and discussing service procedures.
Contributions of Permanent Service Staff
Permanent service staff are typically experienced individuals capable of handling any function-related tasks. They primarily manage mise-en-place before functions, such as laying tables.
Role of Casual Staff in Functions
Casual staff are employed on a part-time basis to work at functions as needed.
Importance of Porters in Event Setup
Porters, typically part of the permanent function staff, are essential for preparing room layouts before and after functions, handling significant setup and cleanup tasks.
The various staff roles that enhance performance in the food and beverage industry, supporting agricultural supply chains, have been highlighted. The sales manager’s primary role is to promote the function facilities of an establishment and make initial approaches and contacts.
The sales manager must have extensive knowledge of room specifications, including size, light switches, electrical points, doorway heights, and maximum floor loads, enabling quick responses to client requests during initial meetings.
Most establishments provide banqueting and/or meeting and conference sales packages, offering detailed information about available facilities and charges
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