Professional Documents
Culture Documents
aura
nt Man
ager s Re
spon sibili
ties
Meets all
budget goals
Ensure s quality
Ensure s quality
Bevera ges
Ensure s quality
Servic e
Ensure s quality
Cleanli ness
Develo ps budget
s with depart
ment heads
es restaur ant
cash securit y
(cateri ng,
banqu eting)
sing activiti es
mgr, F&B
Knows the
compe tition
Knows the
supplie rs
y trends
Condu ct regular
depart ment
meetin g
Mainta in positiv
e emplo yee
relatio ns
Must be able to
equip ment in
restaur ant
practic es
and descri
be the items,
with picture s,
paper, transla
te the menu
Manag ement
proces s
TOP
Guid
eline
s for R
esta uran
t Man
ager s
The manag er is
operati on of the
wheth er presen
t or not.
ne must be
each task.
There should be a
policy coveri ng
happe ns in a unit.
Recipe s, Sched
ules, Rules
s must be in written
, comm unicat
been trained .
sibility of a manag
er is to mainta in
t proces s).
At regular interva
ls a manag er
the guest s
viewpo int.
service , manag
ntrate on
service .
The secret of
can always be
trainin g,
cleanin g.
As much as
sed should be
sold to the
custo mer.
no individ ual is
as import ant as
be treated with
respec t.
ant obligati on is
to protect the
mer by providi ng
absolu te
sanitati on.
We are triying
omisin g our
standa rds.
TOP
Kitch
en
Staff
Execu tive
Chef / Chef : In
may perfor m
manag erial
duties only
numbe r of chefs.
In smalle r
may both
perfor m
In charge of the
(planni ng,
g, hiring/f iring).
Planni ng Menus
Distrib utes /
Organi se the
Hygien e, Aware
costs, Assist in a
Food Purcha se
specifi cation.
in Interna tional
, Has a very
high salary.
assista nt of the
Chef In small
and mediu m
operati on,
n (excep t
for cookin g
meat sauces ,
for griddli ng
food, Respo
nsible for
frying food.
cookin g soups
ChefG ardeMange
sauces ), Butche
r (cuts meat,
chicke n, fish)
cookin g vegeta
spagh ettis,
potato es
t grilled)
cookin g
pastry, Baker
Make Miseen-
cleanin g,
washin g)
Stewa rds: Ch ef
Stewar ds overse
es stewar ds,
who perfor m
cleanin g tasks in a
kitchen , and in
charge of purcha
on, Stewar ds in
shing, pot
washin g
Receiv
ing and
r to unload food,
Verify the
quality, size,
Store food
TOP
Serv ice
Staff
Dining R oom
Manag er / Maitre
D/ Somel ier,R e
e servic e
activiti es of dining
room staff,
Checki ng the
physic al conditi
on of the dining
room before it
Mise en Place,
Taking and
mgr) , Organi se
setting s. If necess
ary rearrang e,
h service
Turn on lights,
heatin g or
cooling units
er / Maitre D/
ring s ervice
:Welco me
guest, Discus s
menu special s,
Take the
F&B Order
de Rang), Open
mance s of service
is satisfie d and
follow up guest
dishon est
server s
with unhap py or
difficult guest in a
riate manne r,
Provid e special
service (flamb ),
toilets, Mainta in a
pleasa nt atmos
phere in the
guest money
/ credit card
ant mgr)
er / Maitre D/
er ser vice
: Turn off
lights, heatin g or
e reports and
day, lunch,
r of guests per
averag e
guest check)
Captai n/ Chef
deR an g : The
captai n/ Chef
de Rang are
part of the
restaur ant.
ns ability, the
dining room
manag er /
Maitre D, Contro
l the Mise en
Place, Descri be or
s Bevera ge
Bevera ges,
Food
Server s
e emplo yees
bevera ge to guests
Mise en Place
(buspe rson)
e, carry dirty
, Chang e the
ashtra y,
en Place
(Vacuu m, Polish,
Other Servic e
Person nel
Cashi er : reser
vation, prepar e
money ,
Public Barten
der :Serve
y to guest
Servic
e Barten
der : Serv e
s/Capt ai