The part of a business such as a restaurant or hotel, where the employees deal directly with customers; ultra-efficient and observant, yet human and personable
WAITING STAFF
Someone who waits on at a table in a dining establishment
HEAD WAITER/WAITRESS OR CHEF DE RANG
To organise and manage the waiting staff, and ensure the smooth running of the service
MIXOLOGIST
A person skilled and knowledgeable in the making and design of cocktails; bartender
BAR MANAGER
Bar management involves operating and running an establishment's bar; they will need to oversee a variety of staff members as well as assisting with the F&B operations
SOMMELIER
Originally an officer in charge of provisions - now this job title refers to a highly skilled, qualified and knowledgeable wine waiter
ASSISTANT MANAGER
Responsible for all the things a Restaurant Manager does not want to do
FOOD & BEVERAGE MANAGER
This role is to ensure an efficient service delivery at every point of sale in the food and beverage department. Therefore they supervise and co-ordinate the Food and Beverage Department
RESTAURANT MANAGER
Responsible for the day to day operations of a restaurant
GENERAL MANAGER
A business executive who usually oversees a unit / Hotel or firm's marketing and sales functions, as well as the day-to-day business operations