Restaurant Services

WHAT IS RESTAURANT

A restaurant (French) or more informally an eatery, is business that prepares and serves food & Drinks to customer Meals are generally served and eaten on the Premises, but many restaurants also offer take – out and food delivery services Restaurants vary greatly in appearance and offerings, including a wide variety of cuisines and services models ranging from inexpensive restaurant and cafeterias to mid-priced family restaurants to high-priced luxury establishments.

In Western countries, most mid-to high-range restaurants serve alcoholic beverages such as beer and wine Some restaurants serve all the major meals, such as breakfast, lunch, and dinner (e.g., major fast food chains, diners, hotel restaurants, and airport restaurants). Other restaurants may serve only a single meal (for example, a pancake house may only serve breakfast) or they may serve two meals (e.g., lunch and dinner).

PART OF RESTAURANT – DUTIES

  • Food & Beverages Manager
  • Restaurant Operations Manager – Maitre’d
  • Restaurant Hostess
  • Cashier
  • Waiter/ss – Restaurant Server
  • Bartender
  • Bar Server
  • Busboy
  • Staff Cook
  • Chef D’Cuisine
  • Sous Chef
  • Galley Steward
  • Sommelier

Food & Beverages Manager

Here’s the list of duties and responsibilities of a food and beverage manager:

  • Formulating financial, catering, and marketing policies and strategies.
  • Appointing the right people for the right job.
  • Preparing a budget for the department consulting departmental heads.
  • Planning menus for various outletsin consultation with chefs and the restaurant managers.
  • Designing and implementing sales promotional activities to achieve the revenue target.
  • Analyzing competitor’s strategies and their market share.
  • Liaising with government agencies.
  • Keeping the staff updated on the latest trends in thefood and beverage sectors.
  • Controlling all three elements of costs- food cost, labor cost, and overheads.
  • Scheduling a training program for all the staff of the food and beverage department.
  • Ensuring the predetermined quality of dishes and services offered to guests is maintained.
  • Maintaining a very good rapport with guests.
  • Attending meetings called for by the general manager.
  • Implementing hygiene and safety standards.
  • Monitoring performance of the departments.
  • Investment decisions on equipment procurement, expansion of food and beverage outlets, and so on.
  • Selecting suppliers for kitchen commodities and alcoholic beverages.

Restaurant operations Manager – Maitre’d

A maitre d’ typically wears several hats. Only upscale restaurants employ these professionals, who are nearly always men. The maitre d’ is responsible for making sure everything runs smoothly in the front of the house – basically, all the parts of the restaurant that the customers see. Think of the maitre d’ as a restaurant’s head of customer service. He greets people as they arrive, visits tables to check on customers, and does everything he can to cater to each diner’s needs.

The person in this job also oversees reservations and table assignments. If a loyal regular or a celebrity wants to dine at a prime table on Saturday night when the restaurant is packed, the maitre d’ finds a way to make it happen. He also acts as a liaison between the front-of-house staff and kitchen staff, communicating with the cooks and food runners about any issues that are affecting the customers. In some restaurants, the maitre d’ supervises waitstaff, hosts and other front-of-house staff. In large establishments, a dedicated floor manager may handle those duties.

A good maitre d’ is friendly, tactful and smooth, so he can handle awkward situations without upsetting customers with deep pockets. He’s also responsible for the overall atmosphere of the restaurant. He checks that table settings are laid correctly and makes choices about things such as lighting, music, temperature and decor.

Restaurant Hostess.

What Does a Restaurant Hostess Do?

A restaurant hostess is most of the time the first person you come across on entering a restaurant.
The job description includes interacting with guests as they arrive and enter the restaurant. She welcomes them and directs them on where to sit.

The first impression any customer gets of the restaurant and its standard of service is usually from the hostess. This is why the hostess must be very careful at all times how she handles customers. The ability to be hospitable is an essential skill for this position.

the examples shown in the following job description:

  • Ensure that everything guests will be needing is in order and clean
  • Estimate wait times for guests
  • Monitor guest waiting list
  • Provide a menu for customers and explain the specials
  • Regularly check the reservation book for next meal reservations
  • Answer customer’s question accurately
  • Make contact with guests as they leave, open the door, and help them to their cars and bid them goodbye
  • Ensure effective and fast delivery service by the servers
  • Inspect dining facilities and ensure proper maintenance
  • Assign tasks to the serving personnel for smooth running of the business
  • Ensure that guests are being attended to
  • Welcome and greet guests as they arrive
  • Escort guests to their seats
  • Schedule reservations in advance for guest
  • Ensure that guests receive quality service
  • Ensure that all guests requirements are timely met
  • Introduce guests to their servers
  • Monitor the activities of the servers

Cashier

The restaurant cashier’s job description covers interacting with customers and accepting payment from them for products and services provided.

An essential position in any restaurant will involve the person handling money. Such personnel are referred to as restaurant cashiers. They can also be regarded as the waiter/waitress, the floor manager, or host of the restaurant.

Here is an example of job description normally executed by cashiers working at most restaurants, showing key duties, tasks, and responsibilities of the job.

  • Take customer orders at the counter
  • Receive payments and present change to customers
  • Pack food items, make coffee, and fill beverage cups
  • Function as the host/hostess of the restaurant
  • Make reservations for customers
  • Receive food checks from waiters or customers
  • Appeal to impatient or irritated customers, especially during rush hours
  • Manage the register, including all credit card and cash operations
  • Ensure a balance of the register at the end of the shift or working period

Waiter/ss – Restaurant Server

DUTIES

  • Duties and Responsibilities of a good waiter are to provide excellent service to the guests.
  • A good waiter ensures the satisfaction of the customers.
  • The main responsibilities of a waiter are taking the order of food and drink to the guests and serve.
  • The duties and responsibilities of a food server is the same as a waiter duties and responsibilities.
  • Most of the restaurant waiter is whole in charge of outlet like table set up, order taking, table cleaning, cash handling, checks closing, etc.
  • A waiter is also responsible for prompt service to the customers.
  • A waiter should always check the satisfaction level of the guest during having meals or while drinking their beverage.
  • If you are a good waitresses or waiter then you should always familiarize yourself with the guest as soon as possible for a good relationship.
  • Smart waiters or waitresses always do upselling of food and drinks to recommend the best-selling items from the menu.

Responsibility of Waiter

If you are a waiter or waitresses, then you must know responsibility: –

  • Greet the guest with a pleasant smile.
  • Escort the guest to the table, while escorting make a conversation with guests so they get entertain.
  • Assist them in sitting on a chair, start with kids, senior citizens, Lady, and gentlemen.
  • Present the food and beverage menu and explain the “drink of the day” or “special food of the day”.
  • Give a few minutes to choose the dishes or drinks from the menu.
  • Before taking orders brief them about allergies if they are into anything.
  • After taking the order repeat the order to the guest to avoid miss communication of orders.
  • If your table is set, then serve the drink before foodservice and give accompaniment as per meal timing if any.
  • Now coordinate with your assistant waiter to food pickup from the galley and serve food on the table.
  • Always double-check with guests after food service like “dear anything else shall I get for you on the table”.
  • Once they have done their meal then you must clear the table and make it very neat and clean.
  • Ask for tea/coffee at last to close the table.
  • At last, you present the check and collect the bill payment.
  • While leaving the guest from your station you must greet the guest again” Thank you sir/mam for dining with us” have a lovely day.

Bartender

Bartenders, or Mixologists, mix and serve alcoholic beverages based on customer requests. Their duties include verifying the identification and age of customers, preparing and serving alcoholic beverages, accepting payment from customers, cleaning glasses and bar utensils and balancing cash receipts to record sales.

A Bartender has a variety of duties and responsibilities, including:

  • Verify identification and age requirements of customers
  • Mix traditional and creative cocktails
  • Process payment from customers
  • Clean glasses and bar utensils
  • Make suggestions based on customer tastes and preferences
  • Record and balance cash receipts and prepare cash deposits
  • Open and maintain tabs throughout their shift
  • Build a rapport with regular customers to create a positive atmosphere

Bar Server

Bar servers greet and welcome customers, take all drink orders from customers and the rest of the serving staff, serve drinks and cocktails, and collect payment from customers. Typically, bar servers are also responsible for helping to keep the bar and dining room areas clean. Bar servers work nights, weekends, and holidays. They report directly to the bar manager and to the restaurant manager, if there is one present. Pubs, taverns, night clubs, catering companies, and restaurants of all types hire bar servers.

Bar Server Duties and Responsibilities

Bar servers are hired by a number of establishments, including hotels and restaurants, but the basic duties and responsibilities are the same everywhere and include the following:

Serve Drinks to Customers

Bar servers serve wine, bottled beer, draft beer, mixed drinks, and cocktails to customers.

Mix Drinks and Prepare Cocktails

Bartenders do not fill every single drink order; for simple orders such as draft or bottled beer, the bar server will be required to prepare these items themselves.

Take Beverage Orders

Bar servers must accurately record all drink orders from guests and servers.

Provide Customer Service

Bar servers must respond to customer complaints and find the appropriate person to handle customer problems as they arise.

Check Customer Identification and Monitor Customer Drinking

Bar servers are responsible for making sure all persons being served alcohol meet legal age requirements. Bar servers must also determine when customers have had enough to drink and stop serving people who have reached this limit.

Make Menu Recommendations

Bar servers advise guests on which menu items to purchase and make recommendations about pairing food with beverages to maximize flavor. This means that bar servers must be very familiar with all drink and food menus in the establishment where they work.

Record Orders and Collect Money

Bar servers must keep track of all customer drink orders and make a record of them for the final bill. When this bill is presented, bar servers must collect money from customers.

Cut and Prepare Drink Garnishes

Busboy

Busboys help support other restaurant staff members by cleaning, clearing and setting tables for guests, stocking supplies, and attending to the needs of guests. These entry-level staff members may also be known as bussers.

  • Work with restaurant staff to create a positive dining experience for guests.
  • Greet customers and answer questions.
  • Alert servers when tables are in need of attention.
  • Clean tables and remove dishes after the party leaves.
  • Carry loads of soiled dishes to the dishwasher to be cleaned.
  • Ensure availability of clean dishes, flatware, glasses, straws, napkins, and other dining materials.
  • Washing dishes.
  • Be able to remain focused and on-task during busy hours.

Staff Cook – Kitchen staff

The kitchen staff works on the front lines of restaurant, cafeteria, and catering kitchens, interacting with cooks, waitstaff, bartenders, and sometimes customers. They work part-time or full-time, days, nights, weekends, and sometimes early in the morning to prep food. Part of a larger food preparation and delivery team, the kitchen staff works in a fast-paced and sometimes demanding environment helping to prepare delicious meals.

Staff Cook – Kitchen staff

The kitchen staff works on the front lines of restaurant, cafeteria, and catering kitchens, interacting with cooks, waitstaff, bartenders, and sometimes customers. They work part-time or full-time, days, nights, weekends, and sometimes early in the morning to prep food. Part of a larger food preparation and delivery team, the kitchen staff works in a fast-paced and sometimes demanding environment helping to prepare delicious meals.

Kitchen Staff Duties and Responsibilities

Basic Food Prep

The kitchen staff arrives early to organize the kitchen and do food prep to streamline cooking and meal presentation, including washing, peeling, and cutting fruits and vegetables; mixing ingredients for dishes; and cutting and seasoning meats.

Meal Presentation

The kitchen staff organizes customers’ plates before the waitstaff—or sometimes even the kitchen staff—bring the final product to the customer. They have a working knowledge of the day’s meals and menus and understand what each dish calls for before delivery.

Stock Kitchen and Storeroom

The kitchen staff works with management and head cooks to receive, stack, and properly store food in kitchens, cold storage, and storerooms. They transfer food and supplies to the kitchen as needed.

Cleaning Duties

The kitchen staff is responsible for ensuring all areas of the kitchen, food prep, and food storage areas are clean and properly sanitized. This includes washing dishes and cooking equipment, cleaning floors, sanitizing countertops and cutting boards, and maintaining all areas to health code standards.

Kitchen Setup and Breakdown

If they are the first to arrive, the kitchen staff turns on the lights and grills, starts kitchen prep work, and prepares the kitchen and customer areas for service. When they’re the last to leave, the kitchen staff puts food and dishes away, cleans and mops the floors, and turns off all ovens, stoves, and other cooking equipment.

Chef De Cuisine

The title “chef” derives from the French term chef de cuisine: the chief, or leader, of the kitchen.

What Are the Responsibilities of a Chef de Cuisine?

Good chefs de cuisine is an omniscient presence in the kitchen, steering the ship with an organized mind and a steady hand. Some of the chef de cuisine’s duties include:

  • Maintain relationships with suppliers
  • Manage day-to-day kitchen operations, including sanitation requirements and maintenance of kitchen equipment
  • Oversee food preparation bycommis (line cooks) and kitchen porters 
  • Manage hiring and kitchen staff
  • Plan menus with the Sous Chef and pastry chef
  • Execute the menu (by overseeing a chef de partie, or station chef, for example) and work any station on the line

Sous Chef

A sous chef is the second in command in a kitchen. In French, the term literally means “under chef,” and this individual is an important part of the restaurant he or she works in, ensuring that everything runs smoothly whether or not the head chef is present. The duties of the job can vary widely, depending on the restaurant and its command structure. This position in the culinary world can be extremely demanding, especially since it carries none of the glamor associated with being a head or executive chef.

  • Preparing meals and food to meet the specifications of guests in a timely manner
  • Properly measuring kitchen ingredients and food portions
  • Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements
  • Using kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation
  • Managing the kitchen inventory and ensuring supplies are fresh and of high quality
  • Ensuring proper food temperatures when cooking and proper storage afterward
  • Keeping the workstation and kitchen equipment clean, organized and sanitized
  • Taking charge of kitchen opening, closing and other side duties as directed by the Executive Chef

Galley Steward 

Responsible for Cleanliness in the Main Galley, and other Food preparation Areas onboard, Direct Subordinates: Galley Steward, (Dishwashers, Pot washers, Day & Night Cleaners, Garbageman.

Galley Steward Responsibilities

  1. Inspections
    Participate out all inspections as outlined in the Hotel Management Manuals and as requested by the Sanitation Officer.
  2. Maintaining Standard Procedures
    Check on administration and working procedures and ensure all are carried out as stated in the Hotel Management Manuals & ISM Manual.
  3. Cost Control
    Ensure that cleaning supplies and consumables are used economically, and wastage is minimized Always act in the best interests of the company with regard to minimizing costs.
  4. Equipment
    All machines and equipment must be kept in good repair and in clean condition. Supervise instruction program on handling of equipment for new or re-rated crew members. Handling procedures of already trained crew members to be re-checked. Regular inspections on the conditions of equipment must be carried out and an up-to-date AVO list to be maintained. Follow up on action required, outstanding repair list to be checked on a regular basis.
  5. Waste Disposial
    Ensure Ensure that all waste produced and handled by the catering department complies with rules set by MARPOL and the ship. Ensure all workers are fully trained and that complete records of waste discharge are kept as per ISM manual.
  6. Public Health & Hygiene
    Ensure that all Utilities in your Department stores, restaurant and bars, work according to the standards set in the Hotel Management Manuals & ISM Manual. (Vessel Sanitation Regulations). Spot-checks to be made on a regular daily basis. End of cruise general cleaning to be done .

Sommelier

The basic definition of sommelier is a wine steward. Which means someone who looks after wine. The more commonly used sommelier definition, however, is a trained knowledgeable wine professional, often working in restaurants, with expertise in wine theory, wine service, and wine tasting.

In addition to serving wine, a wine steward has several other responsibilities. These

responsibilities include:

  • Creating wine lists for the restaurant
  • Knowing what wine will be best with different foods
  • Maintaining the wine
  • Ordering the wine
  • Training other employees about the basic knowledge of wines