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 TOP
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.
TOP
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
TOPJob 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
TOP 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.
TOPRestaurant 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
TOPRestaurant 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
TOP 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.
TOP 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
TOP 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 (flamb�), 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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