Organization Chart

The Organization Chart is a graphic outline of the organization structure, showing to whom each members of the organization hierarchy reports. It is a useful device, but too much should not be attributed to it. It does not represent the human qualities.

Personnel Policy

It is advisable to develop a written policy on which the personnel program can be based. Such policy may develop over the years, it should cover such matter as:

  • The objective and moral code
  • Regularity, promotion
  • Training policies, Recruiting policies
  • Wages and salary policies and procedure
  • Policies as to participation of employees in decisions affecting the organisation
  • Provision for insurance against injury, sickness and old age
  • Union organisation 

Job Description

Job Description Purpose is to lists duties and responsibilities to be performed, that should include :

  • Purpose of Position
  • Basic Responsibilities
  • Specific duties
  • Report To
  • Supervises
  • Contact with others
  • Working conditions

Job Breakdown

The Purpose of a Job Breakdown is to keep standards. Standard operating procedures are essential tools in the battle for consistency. Managers cannot rely on employee’s common sense to do the right thing at the right time. Tasks must be identified in job breakdowns and procedures to perform the tasks must be spelled out clearly in a step by step manner.

Restaurant Managers Aim

  •  Satisfies the guests: Customers are happy with food quality, service, value for money and overall atmosphere, Enhances the Reputation of the establishment. 
  • Satisfies the Owner by returning a fair profit. (meet sales budgets and control costs). 
  • Employees are happy and co-operative


Restaurant Managers Responsibilities

  • Meets all budget goals
  • Ensures quality standards for Food Production (appearance, taste, size) with the Chef
  • Ensures quality standards for Beverages
  • Ensures quality standards for Service
  • Ensures quality standards for Cleanliness
  • Develops budgets with department heads
  • Designs and improves restaurant cash security
  • Meets with guest for special events (catering, banqueting)
  • Plans all the marketing and advertising activities
  • Hire / Fire, Supervises, Schedules, Train the F&B Controller, the Chef, Dining Room mgr, F&B Assistant mgr
  • Knows the competition
  • Knows the suppliers
  • Knows the industry trends
  • Conduct regular department meeting
  • Maintain positive employee relations
  • Must be able to operate all the equipment in restaurant
  • Ensure good safety and emergency practices
  • Plans the menus (with Chef) which means define the menu items, name and describe the items, price the menu, design the menu with
  • pictures, paper, translate the menu…
  • Management process

Guidelines for Restaurant Managers

  • The manager is responsible for the operation of the units at all times, whether present or not.
  • At all time, someone must be accountable for each task.
  • There should be a policy covering everything which happens in a unit. Recipes, Schedules, Rules and other policies must be in written, communicated and enforced.
  • Don’t let any employee to perform any job or task for which the employee has not been trained.
  • The main responsibility of a manager is to maintain standards constantly (management process).
  • At regular intervals a manager should look at the restaurant from the guest’s viewpoint.
  • During the busy service, managers should concentrate on service.
  • The secret of productivity is utilisation, available time can always be used for advanced production training, cleaning.
  • As much as possible, food purchased should be sold to the customer.
  • The reputation of no individual is as important as the reputation of the company.
  • All customers and employee have the right to be treated with respect.
  • The most important obligation is to protect the health of the customer by providing absolute sanitation.
  • We are triying to see how many customers we can serve without compromising our standards. 

Kitchen Staff

  • Executive Chef / Chef : In large operations, Executive Chef may perform managerial duties only and supervise a number of chefs. In smaller operation, the Executive Chef or chef may both perform managerial and production duties. In charge of the production personnel in the kitchen (planning, conducting, training, hiring/firing).Responsible for Planning Menus (with restaurant mgr). Responsible for Recipe standardisation, overall food quality, food served to the guest. Distributes / Organise the Guest Food order, Hygiene, Aware of new trends and costs, Assist in a Food Purchase specification. Has Knowledge and experience in International and local cuisine, Has a very high salary.
  • Sous Chef : Principal assistant of the Executive Chef / Chef In small and medium operation, responsible for the meal of the staff
  • Chef saucier : Responsible for cooking meat & chicken (except grilled)Responsible for cooking meat sauces, Replaces the sous chef when absent  
  • Chef Grillardin : Responsible for grilling food, Responsible for griddling food, Responsible for frying food.
  • Chef Potager (Soup) : Responsible for cooking soups
  • Chef Garde-Manger : Responsible for cold food production (salads, hors d’oeuvres, salad sauces), Butcher (cuts meat, chicken, fish)
  • Chef Entremetier : Responsible for cooking vegetables, Responsible for cooking rice, spaghetti’s, potatoes
  • Chef Poissonnier : Responsible for cooking Fish (except grilled)
  • Chef Patissier (pastry) : Responsible for cooking pastry, Baker
  • Commis (cooks) :  Assists chefs (saucier, patissier…), Make Mise-en-Place (preparation, cleaning, washing)
  • Chef Steward & Stewards : Chef Stewards oversees stewards, who perform cleaning tasks in a kitchen, and in charge of purchasing in small operation, Stewards in charge of the dishwashing, pot washing
  • Receiving and Storeroom Employees : Help supplier to unload food, Verify the quality, size, quantity and price of food delivered, Store food

Service Staff

  • Dining Room Manager / Maitre D / Somelier, Responsibilities before service : Hire and train the Dining Room Staff, Supervises and coordinates activities of dining room staff, Checking the physical condition of the dining room before it opens, complete the “Mise en Place”, Taking and Managing Reservations, Purchases and stores beverages (restaurant mgr) , Organise table and seat settings. If necessary re-arrange, Prepare the staff schedule and make sure enough service personnel will be on hand, Make sure the menus are in good condition, Turn on lights, heating or cooling units
  • Dining Room Manager / Maitre D / Somelier (p.31) Responsibilities during service : Welcome the guest, Seat the guest, Give the menu to the guest, Discuss menu specials, Take the F&B Order (Captain, Chef de Rang), Open and serve wine (somelier), Observe the job performances of service employees, Make sure the guest is satisfied and follow up guest complaints Detect dishonest servers and guests, Deal with unhappy or difficult guest in a discreet and appropriate manner, Provide special service (flambé), Check regularly the cleanness of the toilets, Maintain a pleasant atmosphere in the dining room, Prepare and present the guest bill / check(cashier), Take guest money / credit card (cashier, restaurant mgr)
  • Dining Room Manager / Maitre D / Somelier (p.31) Responsibilities after service : Turn off lights, heating or cooling units, Provide reports and statistics for management (sales per day, lunch, dinner, items, number of guests per day, lunch, dinner, average guest check)
  • Captain / Chef de Rang : The captain / Chef de Rang are responsible for a part of the restaurant. According to the type, size of the establishment, the restaurant’s policy and the captain’s ability, the captain may have some responsibilities that are usually reserved for the dining room manager / MaitreD, Control the “Mise en Place”, Describe or suggest food with wine, Take the F&B Order, Open and serve wine (somelier), Bring the guest’s Food Order to the Chef, Bring the guest’s Beverage Order to the Bartender, Bring (and serve) Food & Beverages,
  • Food Servers (commis) : These employees serve food and beverage to guests, Clean the table and make the Mise en Place (busperson)
  • Buspersons : Clean the table, deserve, carry dirty dishes to the kitchen, Change the ashtray, Serve bred, Pour water, Buy stuff for the guest (cigarettes) Deliver Food, Make the Mise en Place (linen, tableware, candles), Clean the dining room (Vacuum, Polish, Take the dust)

 

Other Service Personnel 

  • Cashier : reservation, prepare guest check, collect money,
  • Public Bartender : Serve beverages directly to guest 
  • Service Bartender : Serve beverages to Servers/Captain
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About arkimhao

My nickname is KIM

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