Download - Dining Room Org

8/18/2019 Dining Room Org

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Organization

& Personnel

MA. CRISTINA Q. TRINIDAD


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CAREER

PROFESSIONALISMA. Personal Hygiene - is a fancy term that reallyonly refers to the steps you take to keep clean andhealthy.

The hygiene of a person includes many good livinghabits such as:Getting a good night sleepEating a good breakfast

Dental careTake a bath dailyWash your hand frequentlyGet plenty of exercise everyday

l!ays practice good posture


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CAREER

PROFESSIONALISMB. Good Grooming: Practices for a professionalappearance

"airstyles are simple and attractive. "air is off your collar anda!ay from your face.

#ake$up is modest in amount and moderate in color.Dress is clean% pressed% and mended.Dress !ell and be modest in length and style.&over tattoos.'ingernails are clean% short% and neatly shaped.

Do not !ear any nail polish.#oderate your perfume and cologne.Wear appropriate accessories only.(hoes are clean% comfortable)

give needed support and fit properly.


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Qualities of “Service

Professional”*ehavioral TraitsDeal !ith guests !ith on$going personal concern+no!ledge

'acts of rea% ,estaurant% 'ood and Wine

-roficiencyWork to improve skills and add to skill base

ttentiveness+no!s the state/ of the dining room

-reparedness#ise en -lace

Efficiency0o empty hands/


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Professional”*ehavioral Traits-ersuasiveness

(ubtle sale technique to express caring

1oyaltyDon2t blame the kitchen) sense of o!nership/) be a team player

"onestyGuest must be able to trust staff


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Professional”*ehavioral Traits-oliteness

3pen doors% pull chairs% give directions%treatment of fello! staff

Dependability&an your employer count on you4

&omposure0o idle chit chat. -roper discussion is about themeal and its service. 5host stand hangout6

(ensitivity read/ the guests needs

TactGuest vs. &hef


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Common Characteristics

and Attributes that Needsto be Improved7. -ersonal discipline8. Time management% planning of

activities9. ttitude a!areness

. &reative thinking

;.


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Think positive ! about

!ourse " 7. cceptance $ . ,espect yourself% do not try to be someoneelse% you are unique.?. Take pride in your achievements% both great

and small.


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#ork ethics


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Organizational Structureof “Classic Service”

Design of *rigade/ of Dining ,oomefficiency

type @ price of menuphysical structure of menu

Working Aour Way Bp/

one position is training post for theposition above

e.g. &aptain as #aCtre d2" tel


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(taff should kno!reporting structure% organi ational chartnature of positioncharacteristics of success


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3fficer of #outh F#aCtred2" tel FGeneral #anager F#anager

ll function as host to guest3versees food and beverageoperations in his assigned outlet)

ensures that service is carried outin accordance !ith prescribedstandards and policies.


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Organizational Structureof “Classic Service” Brigade&hef de (alle 5Dining ,oom #anager6

#anager of dining room not common in B.(.

&hef de rang 5&aptain6


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Head WaiterOversee/supervise service session

Monitor service standards

Conduct end-of-session de-briengsContribute positive suggestions f or change


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Organizational Structureof “Classic Service” Brigade

Trancheur 5&arver6,olls the &art Hoiture

(ommelier 5Wine (te!ard6&reates !ine list% maintains !ine inventory%recommends and serves to guests

&ommis de rang 5'ront Waiter6ssist the captain 5chef de rang6 helps serve

food and beverages% may assist back !aiter5commis de suite6


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Food WaiterSetting up room

Greeting guests

Taking orders

Serving food

Clearing tables

Preparing & presenting accounts

Receiving payment

Bidding Farewell guests

Stripping room


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Organizational Structureof “Classic Service” Brigade

&ommis de suite 5*ack Waiter6'ood runner

,eceptionnisteGreets and (eats) ans!ers the phone


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COMMIS DE DEBARRASSEUR (BUSPERSON) RUNNERS’(‘BUSBOYS/BUSGIRLS) – SUPPORTWAITERS:Running/bussing dishes t o & from kitchen & dining

room

stocks side stands gueridons) clears thetableRemoving unwanted items

Preparing ancillary items t o support service

Fetching & carrying whatever the waiter wants

Conveying messages

Dealing with spills


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Organizational Structureof “Modern Service” Brigade

*arista*asic 'unction: -repares coffee orders

according to prescribed standards.

3utlet &ashier*asic 'unction: -repares and attends tosettlement of customer2s bill.


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Bartender:Prepares b ar for service

Mix & serve drinks – to staff & direct tocustomers

Accepts pa yment - & may run the accounts

Orders stock

Cleans & tidies bar


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$e o% is the t!pica productivit!ratio used b! ar&e and medium'si(ed "ood estab ishments)

7 !aiter attendant for every 7;customers 5for merican or -late service6

7 !aiter for every table of 7I$78

customers 5for ,ussian service67 !aiter for every ; customers 5for

'rench service !ith table side preparations67 !aiter for every 8I$8; customers 5for

buffet service67 !aiter for every 8I$8; customers or

$; tables for family or 1auriat service


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Ada ted from Remar!a"leService

Owner

General Manager

Assistant Manager

Executive Chef Maitre d'Hotel

Pastry Chef

Pastry Cooks

Asst. Chef

ine Cooks

!itchen Hel"

Ca"tain Head #artender

$aiter

#us"erson

#artender

Cocktail $aiter

#ar #ack

ssic #itc$en and Dining Room Brig


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Ada ted from Remar!a"le

Service

Owner or General Manager

Chef Maitre d'Hotel or %loor Manager

Asst. Chef

ine Cooks

!itchen Hel"

*unner #artender

#us"erson #ar #ack

%Bistro%


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Ada ted from Remar!a"le

Service

CEO

*egional Manager

istrict Manager

General Manager

(hift Managers

Chef Host

Asst. Chef (teward

ine Cooks

!itchen Hel"

(erver

#us"erson

asual C$ain Restaurant%


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Types of Catering

Establishments


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Ma*or Cate&ories o"Foodservice

&ommercial0on$commercial


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Ma*or Cate&ories o"Foodservice

&ommercial0on$commercial


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actors in c$oosing arestaurant

Type of establishmentTime available for the meal

Type of menu presented(ite of the establishment

mbiance of room1evel of serviceType of customer to be servedTurnover of custom expected&ost of the meal served -rice range

+ind of food


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'( es of Restaurants&ategories of Table$(ervice ,estaurants

'ine Dining*istro&asual 'amily

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