Analysis of Functional Roles and Communication in Hospitality Sector

This report provides an overview of key functional roles within the hospitality sector, focusing on the job descriptions of chefs, bartenders, and waiters. It highlights the importance of these roles and their interdependencies in delivering quality service to customers. The report details the responsibilities associated with each position, such as food preparation, beverage service, and customer interaction. Furthermore, it explores various communication, coordination, and monitoring methods used within hospitality organizations, including face-to-face communication, walkie-talkies, and emails/social media. The advantages and disadvantages of each method are discussed, emphasizing the need for effective communication to achieve organizational objectives and maintain smooth operations. The report concludes by stressing the significance of interrelating these roles and selecting appropriate communication strategies for different scenarios within the hospitality sector.

Hospitality sector consists of various individuals which are
required to shape the industry and effectively achieve its
organisational objectives. This report emphasises on
interrelation of various functional roles and different methods
of communication, coordination and monitoring within a
specific department of an organisation.
Job Description of a Chef:
JOB DETAILS: Post: Chef
JOB PURPOSE
The purpose of chef is to oversee overall management of the
kitchen of a hotel or restaurant and monitor activities of food
preparation team. It is up to chef to decide the dishes that
would be served as well as they are required to adjust orders
as per guests' requests.
ROLES & RESPONSIBILITIES
 Undertakes creation of food orders as per
preferences of guests.
 Chooses ingredients to provide best flavour to
dishes.
 Employment of food safety standards and best
practice.
 Overall monitoring of effectiveness of quality
standards.
P8 Interrelationship between different functional roles within
the hospitality sector
Within hospitality sector, there are various functional roles that
help an organisation achieve their daily objectives and
ultimately attain their company goals. These roles within the
hospitality sector are quite essential in supporting its existence
and goals. However, it is essential for organisation to specify
their job descriptions to effectively know their duties and
achieve success.
Hospitality
INTRODUCTION

Job Description of a Waiter:
JOB DETAILS: Post: Waiter
JOB PURPOSE
The most crucial purpose for a waiter/waitress is to greet
customers within the restaurants and offer them food
menus, check whether all their needs are being fulfilled
and preparation of bills and other payments.
ROLES & RESPONSIBILITIES
 Effectively introduces customers to food menu
and make them familiar with seasonal and daily
menu specials.
 Acquire customers' feedbacks after their service
and communicate the same to higher
management for assurance of quality standards.
 Communicates the food orders to the kitchen and
serve them appropriately.
 Removal of used dishes and overlooking overall
cleanliness of tables and the restaurants.
Job Description of a Bartender:
JOB DETAILS: Post: Bartender
JOB PURPOSE
Purpose of a bartender is to prepare beverages for
customers and serving them either at bar or through staff.
They are also required to maintain a clean and hygienic
work environment.
ROLES & RESPONSIBILITIES
 Mix various drinks and make amazing beverages
as per demands of customers through using
ingredients such as liquor, soda, bitters, fruits,
etc.
 Undertaking age verification to determine legal
age requirements.
 Effective organisation of bar area to appropriately
prepare drinks and inventory.
 Preparation of bar menus.
All these roles within the hospitality sector are interrelated. This is
because they are required to work together to give a nice and quality
service to customers within their restaurant. Chefs, waiters and
bartender work to provide effective food and beverage service to
customers.
For instance, waiters require to effectively communicate the orders
to chef which then makes overlooks in completing those and
presenting to customers. Bartenders too are interrelated with waiters
to serve drinks and get them prepared according to patrons. There are
cocktail chefs present in the however, that are in charge of flavour
and ingredient of every beverage required to be served. Thus, it is
imperative that these individuals remain interrelated to effectively
serve patrons and maintain high professionalism and long term
customer relationships.

P9 Various methods of communication, coordination and monitoring
applied in a specific department of a hospitality organisations
Each department within the hospitality sector must communicate
appropriately to achieve organisational objectives and it is essential that
appropriate methods are used to share and exchange vital information.
There are various methods of communication which are used in food
and beverage as well as conference boutique sectors which are
mentioned below:
Face to Face Communication: This type of conversation takes place
formally as well as informally where exchange of information happens
while presence of all the parties face-to-face. For instance, manager of
the organisation might indulge into a face-to-face communication while
discussing a strategy with employees of the organisation. However,
there are various advantages as well as disadvantages of this
communication method which are described below:
Advantages: It is effective in case responses are required immediately.
Its suitability is most when important discussions are necessary for a
particular issue.
Disadvantages: It is not suitable within a large-scale organisation with
various levels situated at different places. It has a scope of error if the
listeners are not attentive.
Walkie-Talkies: Another method which are widely used
in hospitality organisations are walkie-talkies. These were
usually known as 'handheld transceiver' and were
developed during World War II and they have range of a
few meters where instant communication could be
established regarding a subject matter. Its various merits
and drawbacks are mentioned below:
Advantages: It allows receiver as well as sender to
indulge into instant communication without waiting for
timing for connection which enhances its suitability in
case of emergencies. They are a cheap mode of
communication which could be quite convenient for the
organisation.
Disadvantages: These devices have limited coverage
which makes it unable to be used in various
organisational levels. Sometimes due to battery failures,
they lack the clarity which is essential for correct
interpretation and accurate flow of information.
Emails and Social Media: Emails are formal messages
that are sent through computers, whereas, social media
provides platform for social exchanges and virtual
communities. With rise in technologies, most hospitality
organisations constantly use this method for
communicating their staff. There are various advantage
Advantages: It is a very fast method of communication and a
lot of people within the organisation could be sent to a lot of
people together. It helps keep the organisation a detailed
record of information being exchanged.
Disadvantages: There is always a potential threat of viruses
while using emails or social media portals like WhatsApp or
Facebook. Unsolicited emails could vastly overwhelm the
email system which could enhance disturbance in
communication.
All these methods are quite effective and are utmost necessary
within a hospitality organisation. Each have their own
advantages and drawbacks. However, after judging various
aspects, emails and social media seem appropriate while
sharing important information, however, walkie-talkies are
appropriate for employees working in a closed setting like
restaurant or bar.
Thus, it is concluded that various roles within hospitality
sector are crucial and necessary to be interrelated to help
establish a flow of exchange in information. Lastly,
various methods for communication, coordination and
monitoring must be evaluated to apply the most
appropriate ones in the organisation.
Conclusion