Showing posts with label RESTAURANT BRIGADE. Show all posts
Showing posts with label RESTAURANT BRIGADE. Show all posts
Wednesday, September 24, 2014
Thursday, August 5, 2010
ENGLISH SERVICE
This type of service is also known as "family style" service. In
this service, the soup tureen is placed before the host alongside with
preheated soup plates and hands them to the waiter, indicating the
person to be served. The same procedure is followed with the main
entree. If so desired, the partly filled dinner plate is presented to the
hostess who serves the vegetables from large serving dishes placed
before her. Then the waiter places the plate before the guests. This
type of service is usually found in coffee shops, family restaurants,
counter service, etc.
Advantages:
1. It is fast. Plates of food are served immediately at the proper
temperature.
2. It is inexpensive.
3. It requires no special equipment.
Disadvantages:
1. Less showmanship.
2. Reduced personalized attention to the customer.
this service, the soup tureen is placed before the host alongside with
preheated soup plates and hands them to the waiter, indicating the
person to be served. The same procedure is followed with the main
entree. If so desired, the partly filled dinner plate is presented to the
hostess who serves the vegetables from large serving dishes placed
before her. Then the waiter places the plate before the guests. This
type of service is usually found in coffee shops, family restaurants,
counter service, etc.
Advantages:
1. It is fast. Plates of food are served immediately at the proper
temperature.
2. It is inexpensive.
3. It requires no special equipment.
Disadvantages:
1. Less showmanship.
2. Reduced personalized attention to the customer.
Thursday, June 17, 2010
UNDESIRABLE QUALITIES OF A WAITER
i) Forgetting to great the arriving customer pleasantly.
ii) Letting guests seat themselves, inspite of being present near
the table and not otherwise engaged.
iii) Refusing to assist a guest or seating a guest at a dirty table.
iv) Serving from the wrong side, when it is possible to serve from
the correct side
v) Not setting tables properly and placing empty sugar bowls /
cruet sets on the table.
vi) Forgetting to say 'Pardon me', or 'Excuse me, sir / madam, if a
mistake has been made.
vii) Being too familiar with guests. This could lead to embarrassing
situations.
viii) Gathering in groups in operational areas and talking loudly and
showing signs of irritability with other members of the staff.
ix) Leaving fingerprints on crockery / glassware or making a noise
by clattering the service equipment.
x) Keeping the side station dirty or using torn or stained linen.
xi) Forgetting a dish that has been ordered, or serving wrong
accompaniments.
xii) Overfilling water glasses or leaving them empty or leaving dirty
ashtrays on an occupied table.
xiii) Being inattentive to a guest's needs, for example, forgetting
special instructions from the guest, such as less chillies or no
onions in the food
xiv) Using cold plates for hot food and hot plates for cold food.
xv) Touching food with one's hands.
xvi) Not following the rules of quality waiting at table.
xvii) Soliciting tips or questioning the amount of tips.
ii) Letting guests seat themselves, inspite of being present near
the table and not otherwise engaged.
iii) Refusing to assist a guest or seating a guest at a dirty table.
iv) Serving from the wrong side, when it is possible to serve from
the correct side
v) Not setting tables properly and placing empty sugar bowls /
cruet sets on the table.
vi) Forgetting to say 'Pardon me', or 'Excuse me, sir / madam, if a
mistake has been made.
vii) Being too familiar with guests. This could lead to embarrassing
situations.
viii) Gathering in groups in operational areas and talking loudly and
showing signs of irritability with other members of the staff.
ix) Leaving fingerprints on crockery / glassware or making a noise
by clattering the service equipment.
x) Keeping the side station dirty or using torn or stained linen.
xi) Forgetting a dish that has been ordered, or serving wrong
accompaniments.
xii) Overfilling water glasses or leaving them empty or leaving dirty
ashtrays on an occupied table.
xiii) Being inattentive to a guest's needs, for example, forgetting
special instructions from the guest, such as less chillies or no
onions in the food
xiv) Using cold plates for hot food and hot plates for cold food.
xv) Touching food with one's hands.
xvi) Not following the rules of quality waiting at table.
xvii) Soliciting tips or questioning the amount of tips.
ATTRIBUTES OF A WAITER
The quality of service staff in any establishment reflects the
quality of the establishment itself. No matter how good the food and
ambience are, poorly trained, untidy or rude staff can antagonize
customers. On the other hand, if the staffs are well-trained and
efficient, they can, to a certain extent, make up for other
shortcomings in the services provided.
1) Personal Hygiene and Appearance
· All members of the staff should be well-groomed and clean
at all times, as this gives them a sense of well-being and
confidence to do their job efficiently.
· The hands of the waiting staff should be given special
attention, as they are constantly under the scrutiny of the
guests. Nails should be trimmed and kept clean. Playing
with one's hair and face should be avoided.
· Chewing gum should be avoided in all public areas of the
hotel.
· Minimum jewelry should be worn by the service staff. A
wristwatch, finger ring and plain earrings (for girls only)
should be permitted.
· If an employee has a skin problem, a doctor should be
consulted immediately
· The uniform should be clean and well-pressed. Shoes should
be properly polished and well-fitting.
2) Good Conduct
All service staff should be well-mannered and respectful to
guests, and to senior members of the staff. They should be
calm and pleasant, even in the most tiring circumstances. They
should be able to satisfactorily solve any problem that may
arise. In case of difficulty, a senior and experienced member of
the staff should be consulted. Tact, punctuality and honesty
are admirable qualities among service personnel.
3) Good Memory
A good memory helps to improve performance. It also
helps the service personnel to attend to small but important
details such as remembering a guest's name or his likes and
dislikes regarding food and beverages.
4) Observation
A keen sense of observation and an eye for detail will help
a member of the staff to be more efficient at his job. An ability
to correctly judge people is definitely an advantage. A sense of
anticipation in the service industry is an invaluable quality. The
ability to anticipate what a guest or the management needs,
even before it is asked for creates a very good impression.
5) Concentration and Skill
Waiting at a table requires concentration and skill. Service
staff should develop a sense of urgency in the performance of
their duties. Good service may not be commented upon, but
bad service is surely noticed and talked about. Service should
be prompt and without the show of haste.
6) Salesmanship
Food and beverage service personnel are technical
salespersons; hence they should have a thorough knowledge
of the proper presentation and service of all the food and
beverages served in the establishment. Waiters should be kept
informed by their superiors of deletions or additions to the
menu.
7) Ability to Assume Responsibility
All service staff should be able to cope with the
demands of the job and possess the ability to assume
responsibility. They should be loyal to their employers,
responsible to the guests, and friendly towards their fellow
workers. They should not consider any job as menial and
should be willing to perform all kinds of jobs efficiently. This will
help the service staff to grow in their careers and at the same
time enhance the image of the establishment in the eyes of the
guests.
8) Maximise Revenue
Cutting down on costs and maximizing the revenue of the
the establishment should be of prime objective to all members of
the staff, even those in junior positions.
9) Punctuality
Punctuality is all-important. If staff is continually late for
duty, it shows a lack of interest in their work and a lack of
respect for the management and customers.
10) Local Knowledge
In the interest of customers, the staff should have a certain
knowledge of the area in which they work so that they may be
able to advise the guests on the various forms of entertainment
offered, the best means of transport to places of interest and
so on.
11) Personality
Staff must be tactful, courteous, good humoured and of an
even temper. They must converse with the customer in a
pleasing and well-spoken manner and the ability to smile at the
right time.
12) Attitude to Customers
The correct approach towards the customer is of the
utmost importance. The staff must not be servile but should
anticipate the customer's needs and wishes. A careful watch
should be kept on customers at all times during the service
without staring. Care should always be taken when dealing
with difficult customers. (There is really no such thing as a
'difficult' customer – they are normal people whom one is
uncertain how to deal with.) Staff should never argue with
customers as this will only aggravate the situation. All
complaints should be referred to someone in authority in the
food service area.
13) Honesty
This is all-important for the staff in dealings with both the
customer and the management. If there is trust and respect in
the triangle of staff, customer, and management relationships,
then there will be a pleasant work atmosphere which encourages
efficiency and a good team spirit among the food and beverage
service operators.
quality of the establishment itself. No matter how good the food and
ambience are, poorly trained, untidy or rude staff can antagonize
customers. On the other hand, if the staffs are well-trained and
efficient, they can, to a certain extent, make up for other
shortcomings in the services provided.
1) Personal Hygiene and Appearance
· All members of the staff should be well-groomed and clean
at all times, as this gives them a sense of well-being and
confidence to do their job efficiently.
· The hands of the waiting staff should be given special
attention, as they are constantly under the scrutiny of the
guests. Nails should be trimmed and kept clean. Playing
with one's hair and face should be avoided.
· Chewing gum should be avoided in all public areas of the
hotel.
· Minimum jewelry should be worn by the service staff. A
wristwatch, finger ring and plain earrings (for girls only)
should be permitted.
· If an employee has a skin problem, a doctor should be
consulted immediately
· The uniform should be clean and well-pressed. Shoes should
be properly polished and well-fitting.
2) Good Conduct
All service staff should be well-mannered and respectful to
guests, and to senior members of the staff. They should be
calm and pleasant, even in the most tiring circumstances. They
should be able to satisfactorily solve any problem that may
arise. In case of difficulty, a senior and experienced member of
the staff should be consulted. Tact, punctuality and honesty
are admirable qualities among service personnel.
3) Good Memory
A good memory helps to improve performance. It also
helps the service personnel to attend to small but important
details such as remembering a guest's name or his likes and
dislikes regarding food and beverages.
4) Observation
A keen sense of observation and an eye for detail will help
a member of the staff to be more efficient at his job. An ability
to correctly judge people is definitely an advantage. A sense of
anticipation in the service industry is an invaluable quality. The
ability to anticipate what a guest or the management needs,
even before it is asked for creates a very good impression.
5) Concentration and Skill
Waiting at a table requires concentration and skill. Service
staff should develop a sense of urgency in the performance of
their duties. Good service may not be commented upon, but
bad service is surely noticed and talked about. Service should
be prompt and without the show of haste.
6) Salesmanship
Food and beverage service personnel are technical
salespersons; hence they should have a thorough knowledge
of the proper presentation and service of all the food and
beverages served in the establishment. Waiters should be kept
informed by their superiors of deletions or additions to the
menu.
7) Ability to Assume Responsibility
All service staff should be able to cope with the
demands of the job and possess the ability to assume
responsibility. They should be loyal to their employers,
responsible to the guests, and friendly towards their fellow
workers. They should not consider any job as menial and
should be willing to perform all kinds of jobs efficiently. This will
help the service staff to grow in their careers and at the same
time enhance the image of the establishment in the eyes of the
guests.
8) Maximise Revenue
Cutting down on costs and maximizing the revenue of the
the establishment should be of prime objective to all members of
the staff, even those in junior positions.
9) Punctuality
Punctuality is all-important. If staff is continually late for
duty, it shows a lack of interest in their work and a lack of
respect for the management and customers.
10) Local Knowledge
In the interest of customers, the staff should have a certain
knowledge of the area in which they work so that they may be
able to advise the guests on the various forms of entertainment
offered, the best means of transport to places of interest and
so on.
11) Personality
Staff must be tactful, courteous, good humoured and of an
even temper. They must converse with the customer in a
pleasing and well-spoken manner and the ability to smile at the
right time.
12) Attitude to Customers
The correct approach towards the customer is of the
utmost importance. The staff must not be servile but should
anticipate the customer's needs and wishes. A careful watch
should be kept on customers at all times during the service
without staring. Care should always be taken when dealing
with difficult customers. (There is really no such thing as a
'difficult' customer – they are normal people whom one is
uncertain how to deal with.) Staff should never argue with
customers as this will only aggravate the situation. All
complaints should be referred to someone in authority in the
food service area.
13) Honesty
This is all-important for the staff in dealings with both the
customer and the management. If there is trust and respect in
the triangle of staff, customer, and management relationships,
then there will be a pleasant work atmosphere which encourages
efficiency and a good team spirit among the food and beverage
service operators.
STATUS OF A STEWARD
The duties of waiting staff include preparing tables (table
setting) for a meal, taking customers' orders, serving drinks and
food, and cleaning up before, during and after servings in a
restaurant. He must have knowledge of proper rules of etiquette in
order to furnish working service in either a formal or informal sitting.
Other task of a waiter includes:
1. Reports to Senior Captain / Captain to receive necessary
instruction for the shift and for any menu changes.
2. Has to attend briefings conducted by senior captain.
3. Sets the assigned tables and ensures that the services
area too is well-stocked with linen, silver, glassware,
china etc. Sets up any special displays that be used for
the meal period.
4. Greets guests and sometimes assists the host/ hostess in
seating guest. Fills water glasses, serves butter,
cocktails, answers questions about menu items and
makes suggestions about dishes and wine if the customer
requests or desires.
5. Takes orders on check, turns or gives over with
specification the order to the cooks with consideration to
the timing of the preceding courses. Picks up all food and
all other required items from various stations.
6. May carve meats, bone fish and prepare flaming dishes
or desserts at guest’s table. He may assist Senior
Captain for the same.
7. May serve guests from plates to the guest’s table.
8. Other tasks to be performed as determined by
establishment from time to time.
9. Replenishes wine, water, butter, and bread as and when
required.
10. Observes the guests in order to anticipate any additional
request and to perceive when the meal has been
completed.
11. After all the guests have finished each course and before
the next one is served, the waiter/ waitress should
remove all soiled dishes or ensure that the assistant
stewatard does it.
12. When guests have finished the meal, the table is cleared
and reset and ready for the next customer.
13. Performs other tasks as directed by the supervisor.
Depending on the restaurant, other less common duties may
be required, such as singing birthday songs to customers who are
celebrating a birthday. A theme restaurant may even require staff to
dance (e.g. Joe's Crab Shack). There are now event caterers that
outsource waiting staff to events and specific functions. Silver
service staffs are specially trained to serve at banquets or high-end
restaurants. They follow specific rules of service and it is a skilled /
specialized job. They generally wear black and white with a long,
white apron (extending from the waist to ankle).
setting) for a meal, taking customers' orders, serving drinks and
food, and cleaning up before, during and after servings in a
restaurant. He must have knowledge of proper rules of etiquette in
order to furnish working service in either a formal or informal sitting.
Other task of a waiter includes:
1. Reports to Senior Captain / Captain to receive necessary
instruction for the shift and for any menu changes.
2. Has to attend briefings conducted by senior captain.
3. Sets the assigned tables and ensures that the services
area too is well-stocked with linen, silver, glassware,
china etc. Sets up any special displays that be used for
the meal period.
4. Greets guests and sometimes assists the host/ hostess in
seating guest. Fills water glasses, serves butter,
cocktails, answers questions about menu items and
makes suggestions about dishes and wine if the customer
requests or desires.
5. Takes orders on check, turns or gives over with
specification the order to the cooks with consideration to
the timing of the preceding courses. Picks up all food and
all other required items from various stations.
6. May carve meats, bone fish and prepare flaming dishes
or desserts at guest’s table. He may assist Senior
Captain for the same.
7. May serve guests from plates to the guest’s table.
8. Other tasks to be performed as determined by
establishment from time to time.
9. Replenishes wine, water, butter, and bread as and when
required.
10. Observes the guests in order to anticipate any additional
request and to perceive when the meal has been
completed.
11. After all the guests have finished each course and before
the next one is served, the waiter/ waitress should
remove all soiled dishes or ensure that the assistant
stewatard does it.
12. When guests have finished the meal, the table is cleared
and reset and ready for the next customer.
13. Performs other tasks as directed by the supervisor.
Depending on the restaurant, other less common duties may
be required, such as singing birthday songs to customers who are
celebrating a birthday. A theme restaurant may even require staff to
dance (e.g. Joe's Crab Shack). There are now event caterers that
outsource waiting staff to events and specific functions. Silver
service staffs are specially trained to serve at banquets or high-end
restaurants. They follow specific rules of service and it is a skilled /
specialized job. They generally wear black and white with a long,
white apron (extending from the waist to ankle).
THE STEWARD
Waiting staff, wait staff, or waitstaff are those who work at a
restaurant or a bar attending customers - supplying them with food
and drink as requested promptly and pleasantly.
The waiter is popularly known as a Steward or Commis-de-
Rang. A female who "waits" on tables is often called a waitress. The
gender-neutral server and collective waitstaff can also be used.
Some people prefer to use gender-neutral language, using
waiter indiscriminately for males and females, waitperson, server, or
waitron.
restaurant or a bar attending customers - supplying them with food
and drink as requested promptly and pleasantly.
The waiter is popularly known as a Steward or Commis-de-
Rang. A female who "waits" on tables is often called a waitress. The
gender-neutral server and collective waitstaff can also be used.
Some people prefer to use gender-neutral language, using
waiter indiscriminately for males and females, waitperson, server, or
waitron.
THE STEWARD
The English writer, Wilfred Gowers-Round, wrote a number of
‘Rules for Waiters’ that he called a ‘Manifesto.’
· A waiter's job is to serve and never to impose himself.
· The goal of waiting is inconspicuous but pleasing service.
· Waiters must be clean and smart and should never wear
cologne.
· Under no circumstances should a waiter ever touch a
diner.
· Wine glasses should never be filled too full.
· Unasked for advice should never be offered.
· If diners are content to pour the wine themselves, let
them.
· Unless asked, no plates should be removed until all have
been finished.
· Women diners should be afforded respect equal to men.
· While attending to the customer, the waiter should make
sure the diner’s coffee cup / water goblet, bread basket,
butter, sugar, cream and clean ashray are kept full at all
times.
· The bill should be placed on the table without ceremony.
· If the diner so desires, the waiter should carry the money
to the cash counter, pay the bill and return the balace to
the diner.
‘Rules for Waiters’ that he called a ‘Manifesto.’
· A waiter's job is to serve and never to impose himself.
· The goal of waiting is inconspicuous but pleasing service.
· Waiters must be clean and smart and should never wear
cologne.
· Under no circumstances should a waiter ever touch a
diner.
· Wine glasses should never be filled too full.
· Unasked for advice should never be offered.
· If diners are content to pour the wine themselves, let
them.
· Unless asked, no plates should be removed until all have
been finished.
· Women diners should be afforded respect equal to men.
· While attending to the customer, the waiter should make
sure the diner’s coffee cup / water goblet, bread basket,
butter, sugar, cream and clean ashray are kept full at all
times.
· The bill should be placed on the table without ceremony.
· If the diner so desires, the waiter should carry the money
to the cash counter, pay the bill and return the balace to
the diner.
THE STEWARD
A successful restaurant is one which the guests are anxious
to visit again, a place where they feel as comfortable as in their own
homes. This pleasant atmosphere is produced by courtesy; good
well-cooked food; advice in selecting from the available dishes; a
knowledge of how they are prepared; and quiet, efficient, but
unostentatious, service. It is by these amenities that both buyer and
seller are satisfied and goodwill of the business increased. At the
end of the visit the customer is made to feel that he got his money’s
worth in terms of both quality food and courteous service.
Good waiters are necessary to the success and development
of the hotel and catering industry. Waiters play an important part as,
in effect, an efficient salesman of food, one who assists materially in
merchandising and its accompanying services. Waiter is in direct
contact with the guests and therefore much of catering
establishment’s success depends on the skills, interest and
personable qualities of the waiter. The waiters are prompted to
develop tact and initiative and by keeping their brains active and
reveal their personality.
Thursday, May 27, 2010
OTHER STAFF DESTINATIONS
v) Trainee / Commis De Barraseur
The trainees work closely with the waiters, fetching orders
from the kitchen and the bar, and clearing the side station in
a restaurant. They serve water and assist the waiter. They
are mainly responsible for the mise-en-place, and stacking
the side board with the necessary equipment for service. The
debarrasseur is the ‘learner’, having just joined the food
service staff, and possibly wishing to take up food service as
a carreer.
vi) Wine Waiter / Sommelier
Wine waiters have an important role to play in reputed
establishments. Their job is to take orders for the service of
wine and alcoholic beverages and serve them during the
meal. Hence they should be knowledgeable about wines that
accompany a particular dish and the manner in which they
should be served. They should also be aware of the licensing
laws prevalent in the city and should be efficient sales
persons.
vii) Room Service Waiters / Chef D’etage
Room service waiters work in the room service outlet,
serving food and beverage to guests in their rooms. The
order is placed by the guest on telephone, and is recorded on
a Kitchen Order Ticket (K.O.T). It is then passed on to the
duty captain. The duty captain in turn places the order in the
kitchen or the bar, as the case may be. The room service
waiter who has been assigned that order, sets the tray
according to the food or beverage ordered, picks up and
delivers the order when it is ready.
viii) Carver / Trancheur
The carver is responsible for the carving trolley and the
carving of joints at the table as required. The carver will plate
up each portion with the appropriate accompaniment.
ix) Floor Service Staff / Floor Waiter
The floor service staffs are often responsible for an entire
floor in an establishment or, depending on the size of the
establishment, a number of rooms or suites. Floor service of
all meals and breakfast is offered either throughout the day or
in a limited time depending on the size of the establishment.
The floor service staff would normally work from a floor pantry
or from a central kitchen with all food and drink reaching the
appropriate floor and the required room by lift and in a heated
trolley.
x) Lounge staff / Chef de sale
Lounge staff may deal with lounge service as a specific duty
only in a first class establishment. The lounge staff is
responsible for the service of morning coffee, afternoon teas,
aperitifs and liqueurs before and after both lunch and dinner,
and any coffee top ups required after meals. They would be
responsible for setting up the lounge in the morning and
maintaing its cleanliness and presentation throughout the
day.
xi) Cocktail Bar Staff
The person who works on the cocktail bar must be
responsible, well versed in the skills of shaking and stirring
cocktails and should have thorough knowledge of all alcoholic
and non-alcholic drinks, the ingredients necessary for the
making of cocktails and of the licensing laws.
xii) Buffet Assistant / Buffet Chef / Chef de buffet
The chef de buffet is in charge of the buffet in the room, its
presentation, the carving and portioning of food and its
service. This staff would normally be a member of the kitchen
team. The cashier is responsible for the takings of the food
and beverage operation. This may include making up bills
from food and drink check or, alternatively, in a cafeteria, for
example, charging customers for their selection of items on a
tray.
xiii) Counter Assistants
Counter assistants are found in cafeterias where they would
stock the counter and sometimes serve or portion food for
customers. Duties may also include some cooking of call
order items.
xiv) Table Clearers
Table clearers are responsible for clearing tables and
trolleys, specially designed for good stacking of crockery,
glassware, cutlery, etc.
The trainees work closely with the waiters, fetching orders
from the kitchen and the bar, and clearing the side station in
a restaurant. They serve water and assist the waiter. They
are mainly responsible for the mise-en-place, and stacking
the side board with the necessary equipment for service. The
debarrasseur is the ‘learner’, having just joined the food
service staff, and possibly wishing to take up food service as
a carreer.
vi) Wine Waiter / Sommelier
Wine waiters have an important role to play in reputed
establishments. Their job is to take orders for the service of
wine and alcoholic beverages and serve them during the
meal. Hence they should be knowledgeable about wines that
accompany a particular dish and the manner in which they
should be served. They should also be aware of the licensing
laws prevalent in the city and should be efficient sales
persons.
vii) Room Service Waiters / Chef D’etage
Room service waiters work in the room service outlet,
serving food and beverage to guests in their rooms. The
order is placed by the guest on telephone, and is recorded on
a Kitchen Order Ticket (K.O.T). It is then passed on to the
duty captain. The duty captain in turn places the order in the
kitchen or the bar, as the case may be. The room service
waiter who has been assigned that order, sets the tray
according to the food or beverage ordered, picks up and
delivers the order when it is ready.
viii) Carver / Trancheur
The carver is responsible for the carving trolley and the
carving of joints at the table as required. The carver will plate
up each portion with the appropriate accompaniment.
ix) Floor Service Staff / Floor Waiter
The floor service staffs are often responsible for an entire
floor in an establishment or, depending on the size of the
establishment, a number of rooms or suites. Floor service of
all meals and breakfast is offered either throughout the day or
in a limited time depending on the size of the establishment.
The floor service staff would normally work from a floor pantry
or from a central kitchen with all food and drink reaching the
appropriate floor and the required room by lift and in a heated
trolley.
x) Lounge staff / Chef de sale
Lounge staff may deal with lounge service as a specific duty
only in a first class establishment. The lounge staff is
responsible for the service of morning coffee, afternoon teas,
aperitifs and liqueurs before and after both lunch and dinner,
and any coffee top ups required after meals. They would be
responsible for setting up the lounge in the morning and
maintaing its cleanliness and presentation throughout the
day.
xi) Cocktail Bar Staff
The person who works on the cocktail bar must be
responsible, well versed in the skills of shaking and stirring
cocktails and should have thorough knowledge of all alcoholic
and non-alcholic drinks, the ingredients necessary for the
making of cocktails and of the licensing laws.
xii) Buffet Assistant / Buffet Chef / Chef de buffet
The chef de buffet is in charge of the buffet in the room, its
presentation, the carving and portioning of food and its
service. This staff would normally be a member of the kitchen
team. The cashier is responsible for the takings of the food
and beverage operation. This may include making up bills
from food and drink check or, alternatively, in a cafeteria, for
example, charging customers for their selection of items on a
tray.
xiii) Counter Assistants
Counter assistants are found in cafeterias where they would
stock the counter and sometimes serve or portion food for
customers. Duties may also include some cooking of call
order items.
xiv) Table Clearers
Table clearers are responsible for clearing tables and
trolleys, specially designed for good stacking of crockery,
glassware, cutlery, etc.
OTHER STAFF DESTINATIONS
The following are the various designations with their job
specifications in the food and beverage department.
i) Senior Captain or Maitre d’ Hotel
The senior captain has overall responsibility for operations.
He prepares the duty charts in consultation with the outlet
manager. He oversees the Mise-en-place, cleaning, setting
up of the outlet and staffing to ensure that the outlet is always
ready for service. The senior captain receives the guests and
hands them over to the captain or station holder. He takes
orders from guests if the captain is unable to do so. The
senior captain should be an able organiser and also be
prepared to take over the duties of any member of the staff
as and when required.
ii) Reception Head Waiter
This staff member is responsible for accepting any booking
and for keeping the booking diary up-to-date. He / she will
reserve tables and allocate these reservations to particular
stations. The reception head waiter greets guests on arrival
and takes them to the table and seats them.
iii) Captain / Chef de Rang
This position exists in large restaurants, as well as in the food
and beverage service department of all major hotels. The
captain is basically a supervisor and is in charge of a
particular section. A restaurant may be divided into sections
called Sations, each consisting of 4 to 5 tables or 20 to 24
covers. A captain is responsible for the efficient performance
of the staff in his station. A captain should possess a sound
knowledge of food and beverage, and be able to discuss the
menu with the guests. He should be able to take a guest's
order and be an efficient salesperson. Specialised service
such as gueridon work involves a certain degree of skill, and
it is the captain who usually takes the responsibility to do this
work.
iv) Waiters / Commis de Rang / Server
The waiters serve the food and beverage ordered by a guest
and is part of a team under a station captain. They should be
able to perform the duties of a captain to a certain extent and
be a substitute for the captain if he is busy or not on duty.
They should; also be knowledgeable about all types of food
and beverages, so that they can effectively take an order
from a guest, execute the order and serve the correct dish
with its appropriate garnish and accompaniment. They should
be able to efficiently coordinate with the other staff in the
outlet.
specifications in the food and beverage department.
i) Senior Captain or Maitre d’ Hotel
The senior captain has overall responsibility for operations.
He prepares the duty charts in consultation with the outlet
manager. He oversees the Mise-en-place, cleaning, setting
up of the outlet and staffing to ensure that the outlet is always
ready for service. The senior captain receives the guests and
hands them over to the captain or station holder. He takes
orders from guests if the captain is unable to do so. The
senior captain should be an able organiser and also be
prepared to take over the duties of any member of the staff
as and when required.
ii) Reception Head Waiter
This staff member is responsible for accepting any booking
and for keeping the booking diary up-to-date. He / she will
reserve tables and allocate these reservations to particular
stations. The reception head waiter greets guests on arrival
and takes them to the table and seats them.
iii) Captain / Chef de Rang
This position exists in large restaurants, as well as in the food
and beverage service department of all major hotels. The
captain is basically a supervisor and is in charge of a
particular section. A restaurant may be divided into sections
called Sations, each consisting of 4 to 5 tables or 20 to 24
covers. A captain is responsible for the efficient performance
of the staff in his station. A captain should possess a sound
knowledge of food and beverage, and be able to discuss the
menu with the guests. He should be able to take a guest's
order and be an efficient salesperson. Specialised service
such as gueridon work involves a certain degree of skill, and
it is the captain who usually takes the responsibility to do this
work.
iv) Waiters / Commis de Rang / Server
The waiters serve the food and beverage ordered by a guest
and is part of a team under a station captain. They should be
able to perform the duties of a captain to a certain extent and
be a substitute for the captain if he is busy or not on duty.
They should; also be knowledgeable about all types of food
and beverages, so that they can effectively take an order
from a guest, execute the order and serve the correct dish
with its appropriate garnish and accompaniment. They should
be able to efficiently coordinate with the other staff in the
outlet.
BANQUET MANAGER
The banquet manager supervises the banquet operations,
sets up break-down service according to the standards established
by the hotel. He co-ordinates the banquet service in conjunction with
other departments involved and prepares weekly schedules for the
banquet personnel.
From the time the bookings are done till the guest settles the
bill, the banquet manager is in charge of all aspects of banquet and
conference operations. He supervises the work of the banquet sales
assistants, who do the banquet bookings and the captains and
waiters who perform the food and beverage service activities under
his guidance. He is responsible for organising everything right down
to the finest detail.
The banquet manager projects the budget of the banquets,
and works in close coordination with the chef in preparing menus. He
is responsible for making an inventory of all the banquet equipment
and maintaining a balance between revenue and expenditure.
Banquet managers may also be designated as assistant
managers in the food and beverage service department.
sets up break-down service according to the standards established
by the hotel. He co-ordinates the banquet service in conjunction with
other departments involved and prepares weekly schedules for the
banquet personnel.
From the time the bookings are done till the guest settles the
bill, the banquet manager is in charge of all aspects of banquet and
conference operations. He supervises the work of the banquet sales
assistants, who do the banquet bookings and the captains and
waiters who perform the food and beverage service activities under
his guidance. He is responsible for organising everything right down
to the finest detail.
The banquet manager projects the budget of the banquets,
and works in close coordination with the chef in preparing menus. He
is responsible for making an inventory of all the banquet equipment
and maintaining a balance between revenue and expenditure.
Banquet managers may also be designated as assistant
managers in the food and beverage service department.
BAR MANAGER
Bar Manager organises and controls a bar's operations. A bar
manager arranges the purchase and pricing of beverages according
to budget; selects, trains and supervises bar staff; maintains records
of stock levels and financial transactions; makes sure bar staff follow
liquor laws and regulations; and checks on customer satisfaction and
preferences.The bar manager should have good interpersonal skills and
good memory. He must be efficient and speedy, must enjoy working
with people. He should have good cash-handling skills.
manager arranges the purchase and pricing of beverages according
to budget; selects, trains and supervises bar staff; maintains records
of stock levels and financial transactions; makes sure bar staff follow
liquor laws and regulations; and checks on customer satisfaction and
preferences.The bar manager should have good interpersonal skills and
good memory. He must be efficient and speedy, must enjoy working
with people. He should have good cash-handling skills.
ROOM SERVICE MANAGER
The room service manager reports directly to the food and
beverage manager and is responsible for the room service outlet.
The room service manager checks that the service rendered to the
guests conforms to the standards set by the hotel. He also monitors
all operational aspects of the outlet such as service, billing, duty
charts, leave and absenteeism, in addition to attending to guest
complaints regarding food and service.
The room service manager is also in charge of the sales and
expenditure budget. The room service is most liable to have
problems. The room service manager should ensure coordination
among the room service order taker, the captain and the waiter. It is
necessary for the room service manager to be present in the outlet
during peak hours to interact with other departments of the hotel and
to take regular momentums of all the equipment used In the event of
the hotel offering valet service and the room service manager takes
charge of that service as well .
beverage manager and is responsible for the room service outlet.
The room service manager checks that the service rendered to the
guests conforms to the standards set by the hotel. He also monitors
all operational aspects of the outlet such as service, billing, duty
charts, leave and absenteeism, in addition to attending to guest
complaints regarding food and service.
The room service manager is also in charge of the sales and
expenditure budget. The room service is most liable to have
problems. The room service manager should ensure coordination
among the room service order taker, the captain and the waiter. It is
necessary for the room service manager to be present in the outlet
during peak hours to interact with other departments of the hotel and
to take regular momentums of all the equipment used In the event of
the hotel offering valet service and the room service manager takes
charge of that service as well .
RESTAURANT MANAGER
Restaurant Manager is responsible for directing and
supervising all activities pertaining to employee relation, food
production, sanitation, guest service and operating profits. The
restaurant manager is either the coffee shop manager, bar manager
or the specialist restaurant manager. The restaurant manager
reports directly to the food and beverage manager and has overall
responsibility for the organisation and administration of a particular
outlet or a section of the food and beverage service department. The
restaurant manager's job includes:
i) Setting and monitoring the standards of service in the outlets.
ii) Administrative duties such as setting duty charts, granting leave,
monitoring staff positions, recommending staff promotions and
handling issues relating to discipline.
iii) Training the staff by conducting a daily briefing in the outlet.
iv) Playing a vital role in public relations, meeting guests in the
outlets and attending to guest complaints, if any.
v) Formulating the sales and expenditure budget for the outlet.
vi) Planning food festivals to increase the revenue and organising
advertisement campaign of the outlet along with the chef and the
food and beverage manager.
supervising all activities pertaining to employee relation, food
production, sanitation, guest service and operating profits. The
restaurant manager is either the coffee shop manager, bar manager
or the specialist restaurant manager. The restaurant manager
reports directly to the food and beverage manager and has overall
responsibility for the organisation and administration of a particular
outlet or a section of the food and beverage service department. The
restaurant manager's job includes:
i) Setting and monitoring the standards of service in the outlets.
ii) Administrative duties such as setting duty charts, granting leave,
monitoring staff positions, recommending staff promotions and
handling issues relating to discipline.
iii) Training the staff by conducting a daily briefing in the outlet.
iv) Playing a vital role in public relations, meeting guests in the
outlets and attending to guest complaints, if any.
v) Formulating the sales and expenditure budget for the outlet.
vi) Planning food festivals to increase the revenue and organising
advertisement campaign of the outlet along with the chef and the
food and beverage manager.
ASST. FOOD & BEVERAGE MANAGER
The assistant food and beverage manager assists the food
and beverage manager in running the department by being more
involved in the actual day-to-day operations. This position exists only
in large organisations. An assistant food and beverage manager's
job includes:
i) Assisting section heads during busy periods.
ii) Taking charge of an outlet, when an outlet manager is on
leave.
iii) Setting duty schedules for all the outlet managers and
monitoring their performance.
iv) Running the department independently in the absence of
the food and beverage manager.
and beverage manager in running the department by being more
involved in the actual day-to-day operations. This position exists only
in large organisations. An assistant food and beverage manager's
job includes:
i) Assisting section heads during busy periods.
ii) Taking charge of an outlet, when an outlet manager is on
leave.
iii) Setting duty schedules for all the outlet managers and
monitoring their performance.
iv) Running the department independently in the absence of
the food and beverage manager.
FOOD & BEVERAGE MANAGER
The food and beverage manager is the head of the food and
beverage service department, and is responsible for its
administrative and operational work. Food and Beverage Managers
direct, plan and control all aspects of food and beverage services.
Food and Beverage Managers require excellent sales and
customer service skills, proven human resource management skills,
and good communication and leadership skills. Desired knowledge
for this position includes knowledge of the products, services, sector,
industry and local area, and knowledge of relevant legislation and
regulations, as well. Hence it is said that food and beverage manager
is a Jack-of-all-trades, as the job covers a wide variety of
duties.
In general, food and beverage manager is responsible for:
i) Budgeting
The food and beverage manager is responsible for preparing
the budget for the department. He should ensure that each
outlet in the department achieves the estimated profit
margins.
ii) Compiling New Menus and Wine Lists
In consultation with the chef, and based on the availability of
ingredients and prevailing trends, the food and beverage
manager should update and if necessary, compile new
menus. New and updated wine lists should also be
introduced regularly.
iii) Quality Control
The food and beverage manager should ensure quality
control in terms of efficiency in all service areas, by
ascertaining that the staffs are adequately trained in keeping
with the standards of the unit.
iv) Manpower Development
The food and beverage manager is responsible for
recruitment, promotions, transfers and dismissals in the
department. He should hold regular meetings with section
heads, to ensure that both routine as well as projected
activities of the department go on as planned. He must also
give training, motivate and effectively control staff.
beverage service department, and is responsible for its
administrative and operational work. Food and Beverage Managers
direct, plan and control all aspects of food and beverage services.
Food and Beverage Managers require excellent sales and
customer service skills, proven human resource management skills,
and good communication and leadership skills. Desired knowledge
for this position includes knowledge of the products, services, sector,
industry and local area, and knowledge of relevant legislation and
regulations, as well. Hence it is said that food and beverage manager
is a Jack-of-all-trades, as the job covers a wide variety of
duties.
In general, food and beverage manager is responsible for:
i) Budgeting
The food and beverage manager is responsible for preparing
the budget for the department. He should ensure that each
outlet in the department achieves the estimated profit
margins.
ii) Compiling New Menus and Wine Lists
In consultation with the chef, and based on the availability of
ingredients and prevailing trends, the food and beverage
manager should update and if necessary, compile new
menus. New and updated wine lists should also be
introduced regularly.
iii) Quality Control
The food and beverage manager should ensure quality
control in terms of efficiency in all service areas, by
ascertaining that the staffs are adequately trained in keeping
with the standards of the unit.
iv) Manpower Development
The food and beverage manager is responsible for
recruitment, promotions, transfers and dismissals in the
department. He should hold regular meetings with section
heads, to ensure that both routine as well as projected
activities of the department go on as planned. He must also
give training, motivate and effectively control staff.
DUTIES & RESPONSIBILITIES OF RESTAURANT STAFF
All types of catering establishments require a variety of staff
positions in order to operate effectively and efficiently. The food and
beverage service department usually has the largest staff. Able
leadership and supervision is required to effectively direct the
department and guide the staff. The personnel in the food and
beverage service industry require practical knowledge of operations
as even a small error can cause displeasure to the guest.
Coordination of activities of all outlets is essential to provide the
guest with quality service at all times. Teamwork is the watchword in
any food and beverage service department. A dedicated and
committed team, with able leadership, under ideal working
conditions, helps in fulfilling the establishment's ultimate goal of
guest satisfaction
The important duties and responsibilities of the restaurant
staffs are discussed in this section.
positions in order to operate effectively and efficiently. The food and
beverage service department usually has the largest staff. Able
leadership and supervision is required to effectively direct the
department and guide the staff. The personnel in the food and
beverage service industry require practical knowledge of operations
as even a small error can cause displeasure to the guest.
Coordination of activities of all outlets is essential to provide the
guest with quality service at all times. Teamwork is the watchword in
any food and beverage service department. A dedicated and
committed team, with able leadership, under ideal working
conditions, helps in fulfilling the establishment's ultimate goal of
guest satisfaction
The important duties and responsibilities of the restaurant
staffs are discussed in this section.
STAFF ORGANISATION
Staff organization is basically concerned with matters such as
the decision of tasks within the restaurant, position of responsibility
and authority and the relationship between them. It helps in
introducing the conceps of span of control, level of management and
delegation of power and responsibilities.
the decision of tasks within the restaurant, position of responsibility
and authority and the relationship between them. It helps in
introducing the conceps of span of control, level of management and
delegation of power and responsibilities.
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