Dining Room Organization Personnel Chapter 3 Highlights Types

Dining Room Organization & Personnel Chapter 3 Highlights

Types of Restaurants p Factors in choosing a restaurant § Kind of food § Price range § Level of service § Ambiance of room

Types of Restaurants p Categories of Table-Service Restaurants § Fine Dining (Please note: 1 “n”) § Bistro/Trattoria § Casual/Family

Qualities of “Service Professional ” p Physical Appearance § Neat and Clean Uniform that fits § Styled Hair § Nails § Fresh and Clean Breath § Well-kept shoes

Qualities of “Service Professional” n Behavioral Traits p Deal with guests with on-going personal concern p Knowledge § Facts of Area, Restaurant, Food and Wine p Proficiency § Work to improve skills and add to skill base p Attentiveness § Knows the “state” of the dining room ( 1 “n”) p Preparedness § Mise en Place p Efficiency § No “empty hands”

Qualities of “Service Professional” n Behavioral Traits p Persuasiveness § Subtle sale technique to express caring p Loyalty § Don’t blame the kitchen; sense of “ownership”; be a team player p Honesty § Guest must be able to trust staff

Qualities of “Service Professional” n Behavioral Traits p Politeness § Open doors, pull chairs, give directions, treatment of fellow staff p Dependability § Can your employer count on you? p Composure § No idle chit chat. Proper discussion is about the meal and its service. (host stand hangout) p Sensitivity § “read” the guests needs p Tact § Guest vs. Chef

Organizational Structure of “Classic Service” n Officer of Mouth >Maître d’Hôtel >General Manager > Manager p n All function as host to guest Staff should know p reporting structure, organizational chart p nature of position p characteristics of success

Organizational Structure of “Classic Service” n Design of “Brigade” of Dining Room p efficiency p type & price of menu p physical n structure of menu “Working Your Way Up” p one position is training post for the position above § e. g. Captain as Maître d’Hôtel

Organizational Structure of “Classic Service” Brigade n Maître d’Hôtel (Restaurant Manager) p n Management of dining room service, public relations, and physical plant Chef de Salle (Dining Room Manager) p Manager of dining room § not common in U. S. n Chef de rang (Captain) p In charge of service in particular area of dining room. § Takes orders, really interacts with guests

Organizational Structure of “Classic Service” Brigade n Trancheur (Carver) p n Sommelier (Wine Steward) p n Rolls the Cart/Voiture Creates wine list, maintains wine inventory, recommends and serves to guests Commis de rang (Front Waiter) p Assist the captain (chef de rang) helps serve food and beverages, may assist back waiter (commis de suite)

Organizational Structure of “Classic Service” Brigade n Commis de suite (Back Waiter) p n Food runner Commis de debarrasseur (bus person) p stocks side stands/gueridons; clears the table n Receptionniste p Greets and Seats; answers the phone

Classic Kitchen and Dining Room Brigade Owner General Manager Assistant Manager Executive Chef Maitre d'Hotel Pastry Chef Captain Head Bartender Pastry Cooks Waiter Bartender Busperson Cocktail Waiter Asst. Chef Line Cooks Bar Back Kitchen Help Adapted from Remarkable Service

"Fine Dining" Owner General Manager F & B Director Assistant Manager Executive Chef Maitre d'Hotel Asst. Chef Captain Sommelier Line Cooks Waiter Head Bartender Kitchen Help Busperson Bartender Cocktail Waiter Adapted from Remarkable Service Bar Back

"Bistro" Owner or General Manager Chef Maitre d'Hotel or Floor Manager Asst. Chef Runner Bartender Line Cooks Busperson Bar Back Kitchen Help Adapted from Remarkable Service

" Casual Chain Restaurant" CEO Regional Manager District Manager General Manager Shift Managers Chef Asst. Chef Line Cooks Host Steward Server Busperson Kitchen Help Adapted from Remarkable Service