Duties and responsibilities

WWW.HOSPITALITYNU.BLOGSPOT.COM

DUTIES AND RESPONSIBILITIES

RESTAURANT MANAGER

Job title- Restaurant manager Reports to – Food and beverage manager well versed in F&B and all licensing laws set up and maintain the standards staffs (in the restaurant) reports to him staff discipline and decides duty rota monthly budget and participates in menu planning maintains guest liaison and handle complaints if any staff hiring, training and appraisal Month end stock taking intra and inter departmental communication is through him generates the various daily & monthly reports sanctioning authority for the staffs’ leaves link between the management and the junior staff

Senior Captain/Head waiter (Maitre d’hotel)

He relieves the assistant restaurant manager on his day offreports to the restaurant managerHe is responsible forservice aspect of the restaurantallots the stations to the captains supervises grooming check and briefingwell versed in service technique and liquor lawsV.I.P. guests are attended by himprepares the duty roster for the staff and gets its approved by

the restaurant managerHelps the manager to generate various reportsTaking stock of linen, maintaining linen register and deciding

the number of cycles for linen considering the laundry

Hostess (Maitre d’hotel de reception) This person is generally a lady who in charge of receiving

the guests and taking him or her to the particular table She takes the table booking and on receiving the guest

takes the guest to the particular table

She gets the comment register/ card filled up by the guest and takes the general feedback from the guest

She should be pleasant in her behavior

She updates the booking diary and passes all the relevant information to the restaurant brigade & restaurant manager

She should be tactful enough to handle situations of complains from the guest

In case of a VIP guests she is the one to present the check to the guests

She assists the restaurant manager in doing the sales call for the restaurant

She should be well versed with the current affairs and the state laws pertaining to restaurant such as dry

Physical appearenceo Neat, clean and Crisp uniformo Finger nails should be clean and trimmed.o Clean shavedo Polished shoeso No jewellery for boys, girls with minimum

jewellary (wedding ring is allowed).o Hair should be trimmed, girls should tie

in bun.o Bad mannerism should be avoided.

Attributes of server

Qualities of “Service Professional Behavioral Traits

Deal with guests with on-going personal concernKnowledge o Facts of Area, Restaurant, Food and WineProficiency

Work to improve skills and add to skill baseAttentiveness

Knows the “state” of the dining room ( 1 “n”)Preparedness

Mise en PlaceEfficiency

No “empty hands”

Qualities of “Service Professional Behavioral Traits

Persuasiveness Subtle sale technique to express caring

Loyalty Don’t blame the kitchen; sense of “ownership”; be a

team player Honesty

Guest must be able to trust staff

Qualities of “Service Professional” Behavioral Traits

Politeness Open doors, pull chairs, give directions,

treatment of fellow staff Dependability

Can your employer count on you? Composure

No idle chit chat. Proper discussion is about the meal and its service. (host stand hangout)

Sensitivity “read” the guests needs

Tact Guest vs. Chef

Salesmanship

A good waiter should be able to sell anything. He / She should be interactive without being intrusive. Communication skills are of utmost importance. It is very important to be knowledgeable about the product one is selling. It is also important to enjoy the job as only then the waiter can make the guest happy.

THANKS

www.hospitalitynu.blogspot.com