Rest

aura

nt Man

ager s Re

spon sibili

ties
Meets all

budget goals

Ensure s quality

standa rds for Food

Produc tion (appea

rance, taste, size)

with the Chef

Ensure s quality

standa rds for

Bevera ges

Ensure s quality

standa rds for

Servic e

Ensure s quality

standa rds for

Cleanli ness

Develo ps budget

s with depart

ment heads

Design s and improv

es restaur ant

cash securit y

Meets with guest

for special events

(cateri ng,

banqu eting)

Plans all the market

ing and adverti

sing activiti es

Hire / Fire, Superv

ises, Sched ules,

Train the F&B

Contro ller, the

Chef, Dining Room

mgr, F&B

Assist ant mgr

Knows the

compe tition

Knows the

supplie rs

Knows the industr

y trends

Condu ct regular

depart ment

meetin g

Mainta in positiv

e emplo yee

relatio ns

Must be able to

operat e all the

equip ment in

restaur ant

Ensure good safety

and emerg ency

practic es

Plans the menus

(with Chef) which

means define the

menu items, name

and descri

be the items,

price the menu,

design the menu

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

respon sible for the

operati on of the

units at all times,

wheth er presen

t or not.

At all time, someo

ne must be

accou ntable for

each task.

There should be a

policy coveri ng

everyt hing which

happe ns in a unit.

Recipe s, Sched

ules, Rules

and other policie

s must be in written

, comm unicat

ed and enforc ed.

Dont let any emplo

yee to perfor m any

job or task for

which the emplo

yee has not

been trained .

The main respon

sibility of a manag

er is to mainta in

standa rds consta

ntly (mana gemen

t proces s).

At regular interva

ls a manag er

should look at the

restaur ant from

the guest s

viewpo int.

During the busy

service , manag

ers should conce

ntrate on

service .

The secret of

produc tivity is utilisati

on, availab le time

can always be

used for advan

ced produc tion

trainin g,

cleanin g.

As much as

possibl e, food purcha

sed should be

sold to the

custo mer.

The reputat ion of

no individ ual is

as import ant as

the reputat ion of

the compa ny.

All custo mers

and emplo yee

have the right to

be treated with

respec t.

The most import

ant obligati on is

to protect the

health of the custo

mer by providi ng

absolu te

sanitati on.

We are triying

to see how many

custo mers we can

serve without compr

omisin g our

standa rds.
TOP

Kitch

en

Staff
Execu tive

Chef / Chef : In

large operati ons,

Execut ive Chef

may perfor m

manag erial

duties only

and superv ise a

numbe r of chefs.

In smalle r

operati on, the Execut

ive Chef or chef

may both

perfor m

manag erial and

produc tion duties.

In charge of the

produc tion person

nel in the kitchen

(planni ng,

condu cting, trainin

g, hiring/f iring).

Respo nsible for

Planni ng Menus

(with restaur ant

mgr). Respo nsible

for Recipe standa

rdisati on, overall

food quality, food

served to the guest.

Distrib utes /

Organi se the

Guest Food order,

Hygien e, Aware

of new trends and

costs, Assist in a

Food Purcha se

specifi cation.

Has Knowl edge

and experi ence

in Interna tional

and local cuisine

, Has a very

high salary.

Sous Chef: P rincipal

assista nt of the

Execut ive Chef /

Chef In small

and mediu m

operati on,

respon sible for the

meal of the staff

Chef saucie r: Resp

onsible for cookin

g meat & chicke

n (excep t

grilled) Respo nsible

for cookin g

meat sauces ,

Replac es the sous

chef when absent

ChefG rillardi n: Resp

onsible for grilling

food, Respo nsible

for griddli ng

food, Respo

nsible for

frying food.

Chef Potag er(Sou

p): Res ponsibl e for

cookin g soups

ChefG ardeMange

r: Resp onsible for

cold food produc

tion (salad s, hors

doeu vres, salad

sauces ), Butche

r (cuts meat,

chicke n, fish)

Chef Entre metier

Respo nsible for

:

cookin g vegeta

bles, Respo nsible

for cookin g rice,

spagh ettis,

potato es

Chef Poiss onnier

Respo nsible for

:

cookin g Fish (excep

t grilled)

Chef Patiss ier(pas

try): Re sponsi ble for

cookin g

pastry, Baker

Comm is(coo ks): As

sists chefs (sauci

er, patissi er),

Make Miseen-

Place (prepa ration,

cleanin g,

washin g)

Chef Stewa rd &

Stewa rds: Ch ef

Stewar ds overse

es stewar ds,

who perfor m

cleanin g tasks in a

kitchen , and in

charge of purcha

sing in small operati

on, Stewar ds in

charge of the dishwa

shing, pot

washin g

Receiv

ing and

Storer oom Emplo

yees: H elp supplie

r to unload food,

Verify the

quality, size,

quantit y and price

of food deliver ed,

Store food
TOP

Serv ice

Staff
Dining R oom

Manag er / Maitre

D/ Somel ier,R e

spons ibilitie sbefor

e servic e

: Hire and train

the Dining Room

Staff, Superv ises

and coordi nates

activiti es of dining

room staff,

Checki ng the

physic al conditi

on of the dining

room before it

opens, compl ete the

Mise en Place,

Taking and

Manag ing Reserv

ations, Purcha ses

and stores bevera

ges (restau rant

mgr) , Organi se

table and seat

setting s. If necess

ary rearrang e,

Prepar e the staff

sched ule and

make sure enoug

h service

person nel will be on

hand, Make sure

the menus are in

good conditi on,

Turn on lights,

heatin g or

cooling units

Dining R oom Manag

er / Maitre D/

Somel ier (p.31)

espo nsibili tiesdu

R

ring s ervice

:Welco me

the guest, Seat

the guest, Give

the menu to the

guest, Discus s

menu special s,

Take the

F&B Order

(Capta in, Chef

de Rang), Open

and serve wine

(somel ier), Obser

ve the job perfor

mance s of service

emplo yees, Make

sure the guest

is satisfie d and

follow up guest

compl aints Detect

dishon est

server s

and guests , Deal

with unhap py or

difficult guest in a

discre et and approp

riate manne r,

Provid e special

service (flamb ),

Check regular ly the

cleann ess of the

toilets, Mainta in a

pleasa nt atmos

phere in the

dining room, Prepar

e and presen t the

guest bill / check(

cashie r), Take

guest money

/ credit card

(cashi er, restaur

ant mgr)

Dining R oom Manag

er / Maitre D/

Somel ier (p.31)

espo nsibili tiesaft

R

er ser vice

: Turn off

lights, heatin g or

cooling units, Provid

e reports and

statisti cs for manag

ement (sales per

day, lunch,

dinner, items, numbe

r of guests per

day, lunch, dinner,

averag e

guest check)

Captai n/ Chef

deR an g : The

captai n/ Chef

de Rang are

respon sible for a

part of the

restaur ant.

Accord ing to the

type, size of the

establi shmen t, the

restaur ants policy

and the captai

ns ability, the

captai n may have

some respon sibilitie

s that are usually

reserv ed for the

dining room

manag er /

Maitre D, Contro

l the Mise en

Place, Descri be or

sugge st food with

wine, Take the

F&B Order, Open

and serve wine

(somel ier), Bring

the guest s Food

Order to the Chef,

Bring the guest

s Bevera ge

Order to the Barten

der, Bring (and

serve) Food &

Bevera ges,

Food

Server s

(com mis) : Thes

e emplo yees

serve food and

bevera ge to guests

, Clean the table

and make the

Mise en Place

(buspe rson)

Buspe rsons : Clea

n the table, deserv

e, carry dirty

dishes to the kitchen

, Chang e the

ashtra y,

Serve bred, Pour

water, Buy stuff

for the guest (cigare

ttes) Deliver Food,

Make the Mise

en Place

(linen, tablew are,

candle s), Clean

the dining room

(Vacuu m, Polish,

Take the dust)

Other Servic e

Person nel

Cashi er : reser

vation, prepar e

guest check, collect

money ,

Public Barten

der :Serve

bevera ges directl

y to guest

Servic

e Barten

der : Serv e

bevera ges to Server

s/Capt ai