Key Responsibilities and Required Skills for F&B Worker

🎯 Role Definition

An F&B Worker (Food & Beverage Worker) provides efficient, hygienic and customer-focused support across front-of-house and back-of-house operations in restaurants, cafés, hotels, catering and event venues. This role handles food preparation, beverage service, cleaning and setup tasks while strictly following food safety standards (ServSafe/HACCP), operating point-of-sale systems, and delivering excellent guest experiences. Ideal candidates are reliable, physically fit, team-oriented, and able to thrive in fast-paced hospitality environments.

📈 Career Progression

Typical Career Path

Entry Point From:

Cafeteria Attendant / Food Runner
Kitchen Porter / Dishwasher
Barista or Beverage Server

Advancement To:

F&B Supervisor / Shift Lead
Head Server or Senior Food & Beverage Attendant
Restaurant Manager or Catering Manager

Lateral Moves:

Banquet Server / Banquet Captain
Bar Supervisor / Barback
Front of House Supervisor / Guest Services Associate

Core Responsibilities

Primary Functions

Prepare and portion menu items, following standardized recipes and plating guidelines to ensure consistent food quality, portion control and attractive presentation for dine‑in and takeaway orders.
Operate point-of-sale (POS) systems (e.g., Toast, Square, Lightspeed) to input orders, process cash and card transactions accurately, issue receipts and reconcile sales at shift close.
Greet guests warmly, take orders efficiently, recommend daily specials or add‑ons, and provide fast, courteous table service that drives repeat business and positive reviews.
Maintain strict adherence to food safety and sanitation protocols (ServSafe, HACCP), including proper handwashing, use of gloves, and cross‑contamination prevention at all times.
Monitor and record food and holding temperatures for hot and cold items, update temperature logs, and adjust holding methods to comply with local health regulations.
Receive, inspect and store incoming deliveries; verify counts and quality against invoices, sign for deliveries, and organize stock using FIFO (first-in, first-out) rotation.
Clean and sanitize kitchen workstations, prep equipment, service areas, dining rooms, beverage stations and restrooms to maintain a safe and hygienic environment.
Assist cooks and chefs with mise en place and prep work — chopping, portioning, assembling ingredients — to maintain steady production during peak service periods.
Prepare beverages including coffee, tea, soft drinks, juices and basic alcoholic drinks when licensed; operate espresso machines and beverage dispensers according to standard recipes.
Operate kitchen equipment safely (grill, fryer, slicer, oven, dishwasher) following manufacturer instructions and safety SOPs; report malfunctioning equipment immediately.
Follow opening and closing checklists: set up service stations, restock supplies, secure cash drawers, lock down equipment and complete cleaning tasks before leaving.
Address customer inquiries and resolve service issues or complaints professionally, escalating to a manager when necessary to ensure guest satisfaction and de-escalation.
Maintain personal hygiene and wear appropriate uniform and PPE; adhere to grooming standards and onsite safety policies at all times.
Assist with buffet, banquet or catering setup — arrange chafing dishes, signage, beverage stations and buffet hygiene barriers — and efficiently break down event setups.
Monitor and minimize food waste by portion control, accurate prep forecasting and clear communication with kitchen leads to support cost control targets.
Follow allergen management procedures: identify common allergens, communicate ingredient information to guests, and take extra precautions when preparing allergy-friendly orders.
Conduct daily side work (restocking condiments, polishing silverware, refilling dispensers) and maintain organized service stations to reduce service delays.
Participate in scheduled inventory counts and provide input on low stock items or ordering needs to the supervisor to avoid supply shortages.
Assist with training and onboarding of new team members on SOPs, POS operation, hygiene protocols and customer service expectations.
Report workplace incidents, guest complaints and safety hazards promptly and accurately, and participate in incident follow-ups and corrective actions.
Follow venue-specific quality control procedures such as taste testing, visual inspection and portion verification to maintain consistent standards.
Support upselling and promotional campaigns by learning current offers and communicating benefits to guests, increasing average check value.
Maintain accurate cash handling procedures, complete end-of-shift cash reconciliation and prepare bank deposits or electronic settlement as directed.
Perform other duties as assigned by management to support smooth operation of the F&B team during service hours and special events.

Secondary Functions

Assist with periodic inventory reconciliation and help prepare stock order requests to maintain optimum par levels and reduce emergency orders.
Support menu tastings, trial runs of new items, and provide practical feedback from operations to inform menu development and cost decisions.
Document and maintain cleaning schedules, HACCP logs and compliance checklists to prepare for health inspections and audits.
Coordinate with suppliers and receiving staff to resolve missing or damaged items and ensure timely substitutions when necessary.
Help create attractive food displays and promotional setups (chalkboards, table tents, sample stations) to support marketing and drive revenue.
Participate in team meetings, pre-shift briefings and training sessions to stay informed on menu changes, service standards and safety updates.
Provide cross-training across front‑of‑house and back‑of‑house tasks to maintain operational flexibility during staff shortages or peak periods.
Assist supervisors with simple administrative tasks such as printing menus, labeling food containers, and updating shift logs.

Required Skills & Competencies

Hard Skills (Technical)

Valid food safety certification / food handler card (ServSafe, Level 2, or local equivalent).
Strong knowledge of HACCP principles, sanitation standards and local health department regulations.
Proficient operation of POS systems (Toast, Square, Lightspeed, Revel) and basic digital order platforms.
Cash handling, end-of-shift reconciliation and familiarity with basic accounting accuracy.
Food preparation techniques: safe knife skills, portioning, basic cooking methods and mise en place.
Beverage preparation and barista skills, including espresso operation, milk steaming and drink recipes.
Inventory management: receiving, stock rotation (FIFO), par level maintenance and basic ordering processes.
Temperature monitoring and logging (thermometers, hot-holding and refrigeration best practices).
Allergen awareness and ability to follow allergen separation and labeling procedures.
Safe operation and routine cleaning of kitchen equipment (grill, fryer, slicer, dishwasher).
Basic knowledge of catering and banquet setup procedures and service etiquette.
Familiarity with complaint handling software or guest feedback platforms (optional but beneficial).

Soft Skills

Exceptional customer service and guest-facing communication to create memorable experiences.
Strong teamwork and the ability to collaborate with kitchen and front-of-house staff under pressure.
Excellent time management and multitasking skills to balance prep, service and cleaning tasks.
High attention to detail for portion control, food safety documentation and order accuracy.
Dependability, punctuality and commitment to consistent attendance and flexible scheduling.
Calm problem-solving and conflict resolution when addressing guest concerns or service disruptions.
Adaptability to changing menus, rush periods and last-minute event changes.
Positive attitude, energy and professional demeanor in fast-paced hospitality environments.
Physical stamina and the ability to stand for long periods, lift moderate weights and work rotating shifts.
Continuous learning mindset and openness to feedback and coaching.

Education & Experience

Educational Background

Minimum Education:

High school diploma or GED (or equivalent secondary education). Basic literacy and numeracy required for order and cash handling.

Preferred Education:

Certificate or diploma in Culinary Arts, Hospitality, or Food Service Management.
Official food safety certification (ServSafe / Level 2 / local equivalent).

Relevant Fields of Study:

Hospitality Management
Culinary Arts
Food Service Management
Nutrition or Dietetics (useful for special-diet handling)
Event / Catering Management

Experience Requirements

Typical Experience Range:

Entry-level: 0–2 years in food service, retail or hospitality roles.
Preferred for mid-level roles: 1–3 years of hands-on experience in restaurants, cafés, hotels or catering operations.

Preferred:

1+ year experience with POS systems, basic food prep and guest service.
Prior experience in high-volume/fast-paced environments or banquet/catering settings is a strong plus.
Experience with cash reconciliation and inventory cycles preferred for supervisory progression.