Food & Beverage Division Organization Chart It also includes some small details for some of the section.

Such as: Waiters and waitresses section also include the hostess, backland person, food runner and so on. The main functions of each individual position are: F & B Director: The food and beverage director is the cohesive force that keeps all departments together. The chief responsibility of him is to operate food and beverage department that satisfies the expectations of the hotel general manager and the owner. Food and beverage director also should have a solid working knowledge of most departments in hotel. The specific jobs are: Expected to contribute and offer opinions. The food and beverage director must be a leader. Be aware of problems in other divisions, such as emergencies, building repairs, refurbishing plans, security problems and staff changes. To deal in personnel matters with fairness and compassion. This is according to the internal abilities. Ensuring that the required profit margins are achieved for each food and beverage service area in each financial period. Liaison with the executive chef, coming out with the new, special food and beverage menu and professional service. Holding the regular meeting with every head of sections. Training and give the task and setting the goals to all the managers under food and beverage department. Executive Chef: Executive chef is in charge of all the food cook and inventory areas. He is the head of the kitchen. And at the same times, executive chef also must have the high professional knowledge about all the paper works. Ensure the safety, cleaning and attractive food to serve for customers. To be creative. Executive chef must be an outstanding cook and always keeping the creative mind to design the new method of foods. Harmonious relationship with the food and beverage director. Responsible for food being constantly checked, to do the paper work to decide how much food should be prepares, enforcing the sanitary, cleanliness and safety programs and measures. Financial knowledge. To account to cost of each dish and set the acceptable selling price.

Communicate with all the section chefs. Get complains and suggestions from guest to improve the dish. And be able to inspire section chefs and train them. Shang Palace restaurant manager: The manager should be always communicates with the F& B director, manager of each department and general manager. Manager must always have the creative and effective minds to improve the restaurant. Create the promotion list every month to attract customers. All of those, restaurant manager have to create and discuss with director. At the end of month, manager has to give the monthly summary; set the target for the following month and the action plan for achieve the target that he set to food and beverage director. Make out the staff's duty schedule, holiday list, working hours and off day. So that the Shang palace restaurant can be run efficiently and smoothly. Reporting and attend the meeting with food and beverage director. Handle the restaurant complains both from customers and staffs. Have the powerful knowledge service, food and beverage. Promote and design new Chinese restaurant menu with communicate of Chinese kitchen. Overall, the Chinese restaurant manager is the person that in charge of the whole restaurant. This person should lead staff properly to satisfy every customer who coming to Shang palace restaurant. At the same time, manager also has to report the restaurant to food and beverage director. He likes a middleman between staff of Shang Palace and the director of food and beverage department. Chinese and Dim Sum Kitchen Sou Chef: Just like the manager of Shang Palace restaurant, Sou chef of Chinese kitchen is in charge of the whole Chinese kitchen area. He helps the executive chef run and manage the Chinese kitchen, have the powerful knowledge about the Chinese style food and Dim Sum. Create new dish and train the staff in Chinese kitchen. Ensure the foods that served in Shang Palace restaurant are safety, cleanliness and delicious. Communicate with manager and customers in Shang Palace restaurant, so that he can get the feedback from customers to improve the taste and quality of the food in Shang Palace.

Supervisor: Actually, under manager position should have an assistant manager to help the manager. But in Shang Palace, there don't have assistant manager. The supervisor also should do some of the duty of assistant manager. Manage the waiters and waitresses to do the operation job of service. Well know about the restaurant service and supervise staff in Shang Palace restaurant. Ability to have a speaking and briefing to all the staff and give them daily training. Sometimes, supervisor should handle complain from customers and solve the staff problem. Responsible for accepting and booking for keep the booking diary up to date. Reserve tables and allocate these reservations to particular stations. The main job is assassinating the manager to run the operation of Shang Palace restaurant. Captain: In Shang Palace restaurant, it has smoking and non-smoking areas. Here have two captains to in charge of those two stations of the restaurant. Lead the waiters and waitresses in own station to give the customer best service. Explain the menu, suggest matching beverage and sell the specials to the customers. Take down the customer information and request from them. Work with staffs as a team, to provide an efficient and speedy service. Waiter/Waitress: The food industry is a service industry, same as Shang Palace restaurant. Waiters are very important and directness part to give the customer best service and satisfactions. Serve the food and beverage to the customers with professional attitude and standard service. The professional skill of food and beverage service. Before the operating hour, waiter and waitresses should make sure all of the tables and chairs are set properly, the lights, air-con are on, music already be on. Ready the warm, cold and ice water, double check the table setting and make sure that the own station is ready for service. On operating hours, waiters and waitress may do serving of place plate upon the table; clear the table after guest leaves. Tables turn over, setting table and prepare the tablecloth and folder napkins are their duty. Send the order forms to both cashier and kitchen sides.

After operating hour, waiters and waitresses should double check the china, silver and glassware. Do back lane job, front setting, cuter list and linen assignment. Hostess: The hostess in Shang Palace restaurant has to wear the Chinese culture clothes to attract the guest and to greet and seat the guest. Their duties are: Take down the reservation and record it on the reservation book. The reservation should include the name of the guest, date for reservation, number of guest and contact number of guest. When the guest is coming, hostess should guide the guest to the table and seat the guest. Greeting guest with smile and polite words. Settle the reservation table for the guest. Handle the telephone reservation. Cashier: The cashier position requires accuracy, a strong sense for number, and the ability to schedule and get along with people. Ability to learn and teach the new things. Because the cash registers and other reporting machines may change often. Must be on duty and on time when scheduled. Honesty is must. Settle bills either with cash, credit card or room charges. Work fast without any mistakes. Steward: The steward in Shang Palace restaurant is normally do the cleaning job. Wash the china, glassware by efficiency and effective. At the same time, before Shang Palace open, steward has to prepare all the machines that will use inside restaurant. Such as: Dim Sum trolley and roast station. This is a heavy job. During my two months training in Shang Palace restaurant, I felt and saw their good business is mainly according to the strengths of the restaurant. But from the knowledge of hotel industry, which I had learnt from college, I also found that Shang Palace still has some limitations should be improve. In Chapter 3 and 4, I write down the strengths and some of the limitations of Shang Palace restaurant and in Chapter 5, I write some suggestions to improve the restaurant.

The organizational structure of a retail store will vary by the size and type of the business. Most tasks involved with operating a retail business will be the same. However, small or independent retail stores may combine many sectors together under one division, while larger stores create various divisions for each particular function along with many layers of management. For example, the small specialty shop may have all of its employees under one category called Store Operations. A large department store may have a complete staff consisting of a manager, assistant manager and sales associates for its Sporting Goods department, Home and Garden, Bed and Bath, and each additional department. In order to define the store's organization, start by specifying all tasks that need to be performed. Then divide those responsibilities among various individuals or channels. Group and classify each task into a job with a title and description. The final step is to develop an organizational chart.

Retailing Structure
The following is a brief outline of some of the divisions in a retail organization. Owner/CEO or President Store Operations: Management, Cashier, Sales, Receiving, Loss Prevention Marketing: Visual Displays, Public Relations, Promotions Merchandising: Planning, Buying, Inventory Control Human Relations: Personnel, Training Finance: Accounting, Credit Technology: Information Technology As the store grows and the retail business evolves, the dynamics of the organization's structure will change too. Therefore it is paramount to redesign the store's organizational chart to support the decision-making, collaboration and leadership capabilities that are essential during and after a growth period.

Cashiers perform a much-needed function. You can find cashiers/tellers in banks, at retail outlets, department stores, grocery stores and many other businesses. Cashiers must pay attention to their job duties, otherwise business operations can suffer. Cashiers have to be efficient and effective when they perform their responsibilities.

Area managers are required in a companys that have large areas of business. These managers are responsible for the functions of the company in that area, generally each area is allotted one manager but if the business requires there can be two, an area manager is also called as a regional manager. As an area manager you will have the overall responsibility of the company which includes the companys outlets, the companys staff, delivering companys growth, maximising sales and profitability, maintaining and increasing standards of customer service, conducting training and development of your staff, etc The responsibility of an area manager is very wide, when the company branch is experience any kind of operational or management problem the area manager is contacted and he acts as a trouble shooter. The position of an area manager position requires a lot of skills especially in communication one of the most important role of the branch manager to report regularly the performance of the companys branches to its main office. The duties and responsibilities of the area manger are

Meeting with the areas branch manager from time to time and supervising the work. Carefully evaluating the information gathered and reporting it to the head office. Visiting the company branches within their area from time to time to ensure that all the companys branches performance well. Evaluating the branches performance in terms of profitability, production. Act as a troublshooter if any kind of problem arises. Selecting a low performing company branches and work for its improvement. Carefully managing and supervising the work of a newly opened branch in the area. Leadingand organising the branch managers to perform well. Controlling the uncertain or unrequired expense of the branch. Implementing strategies to avoid risks and uncertainties. Able to adapt the updated with the current economic or market trends and apply it on the branchesunder the area. If required travel along the area and visit the stores personally. a wide range of skills arerequired in an area manager they are ability to inspire, ability to motivate and lead the team, excellent communication skills, ability to handle any kind of emergency situation, be able to work under pressure, should be a confident person, planning and organising the branches work in the area. Educational qualifications required are a masters degree in management, and good statistics and technical knowledge and a few years of experience as a manager in the related field.

Area sales managers carry out sales activities within specific localities allocated to them by their organizations. The job description of an area sales manager involves strategizing, planning and ensuring that they and their team meet the company's sales objectives. They handle clients, communicating with them and ensuring a good working relationship. Sales managers also work closely with other employees in other departments to ensure implementation of overall objectives.

Job Duties and Tasks for: "Cashier"

1) Receive payment by cash, check, credit cards, vouchers, or automatic debits. 2) Issue receipts, refunds, credits, or change due to customers. 3) Count money in cash drawers at the beginning of shifts to ensure that amounts are correct and that there is adequate change. 4) Greet customers entering establishments. 5) Maintain clean and orderly checkout areas. 6) Establish or identify prices of goods, services or admission, and tabulate bills using calculators, cash registers, or optical price scanners.

Job Duties and Tasks for: "Security Guard"

1) Patrol industrial and commercial premises to prevent and detect signs of intrusion and ensure security of doors, windows, and gates. 2) Answer alarms and investigate disturbances. 3) Monitor and authorize entrance and departure of employees, visitors, and other persons to guard against theft and maintain security of premises. 4) Write reports of daily activities and irregularities, such as equipment or property damage, theft, presence of unauthorized persons, or unusual occurrences. 5) Call police or fire departments in cases of emergency, such as fire or presence of unauthorized persons. 6) Circulate among visitors, patrons, and employees to preserve order and protect property.

Security guards usually work in banks, retail establishments and at public events, protecting people from vandalism, fire and bodily injury. Security guards often communicate with police about certain crimes that have been committed. Some security guards may need to appear in court and give their testimony after a crime. The guard job description includes numerous responsibilities and duties.