Melanie Ann L.

Utar BSHRM-2 Food and Beverage Service w/ Lab THU 1:00 5:00PM

ORGANIZATIONAL SET UP OF THE SERVICE BRIGADE IN A RESTAURANT

Food/Beverage Manager

Headwaiter-Maitre D Station Head or Captain Waiter Waiters Bartender Food attendant Busboy Bar boy Receptionist Counter attendant Outlet cashier

A. Outlet Manger Basic Function: Oversees food and beverage operations in his assigned outlet; ensures that the service is carried out in accordance with prescribed standards and policies. Specific Duties: 1. Monitors the necessary preparations before the start of operations and sees to it that all needed supplies are available and in good condition; 2. Conducts daily briefing and inspection of grooming among his staff 3. Maintains par stock requirements; Makes requisition as needed; 4. Coordinates with the kitchen regarding out of stock items and new promotions and disseminates said information to all dining staff; 5. Conducts regular briefing and inspection among his staff before the start of operations; 6. Monitors the performance of his staff and sees to it that they follow standard procedures and abide by existing house rules; 7. Receives, greets and entertains customers, attends to their needs, requires and complaints; 8. Prepare staff schedule, side duties, and assignments;

9. Conducts weekly meetings with his/her staff to discuss operational issues;

10. 11. 12. 13. Looks after the set up, appearance, cleanliness of the outlets; Supervises the safekeeping and inventory of equipments/supplies; Assists in taking and serving orders whenever needed; Takes order of wines and serve them to guests; 14. Personally attends to very important guests (VIPs) and 15. Attends to administrative responsibilities including the preparation of reports required by management. B. Captain Waiter or Station Head Basic Function: Oversees the set-up and delivery of service in his/her area. Specific Duties: 1. Supervise mise-en place preparation; checks availability of par stock; 2. Oversees the set-up of the outlet and ensures that all needed supplies are properly installed and provided for; 3. Monitors table service and the clearing of tables in his area; 4. Closely coordinates with his/her superior regarding the requirements and operational problems in his assigned station; 5. Assists in order taking and service during peak hours; 6. Monitors the use of supplies and takes measures to control losses and wasteful consumption; 7. Supervises daily inventory and submits inventory report to superior; 8. Prepares and submits reports and documents that are required by management like bar and stock inventory; 9. Attends to guests complaints and requests; 10. Ensures guests satisfaction, solicits feedback from them regarding the service and food and attends to their needs and concerns; 11. Trains and coaches staff regarding service procedures; 12. Assists in taking and serving wine orders; 13. Undertake table side preparation in the absence of a chef; 14. Performs other duties as maybe assigned by superior. C. Receptionist Basic Function: Welcomes and greets customers at the entrance and escorts them to their tables. Specific Duties: 1. Receives guests, welcomes and greet them and escort them to their assigned or chosen tables; 2. Receives and logs down reservations; 3. Attends to table reservations and inquires over the phone and disseminates to all concerned officer the detail of reservations; 4. Maintains the fill logbooks/reservation book with the necessary information and keeps all reservation signs in place; 5. Assists in the preparation of mise-en-place and in taking food orders; 6. Monitors movement in the outlet and reports to captain any unusual incident or suspicious persons;

7. Attends to guests inquires, requests and complaints. D. Waiter Basic Function: Takes and serves food and beverage order according to prescribed standards of service. Specific Duties: 1. Looks after necessary preparations before the start of operation: Wipes/prepares the necessary containers, hollowware, napkins, tray, cutleries, other supplies; Refills salt and pepper shakers and other condiments; Checks and re-stocks service station and sees to it that the par stock is maintained; Sets-up the table and installs required facilities 2. Studies the menu and familiarizes himself with the outlets specialties as well as out of stock items and undertakes suggestive selling; 3. Takes and serves food and beverage orders; 4. Assists busboy in placing and in picking up orders from the kitchen; 5. Welcomes guest and assists them in getting seated; 6. Attends to the settlement of the bill of guests; 7. Attends to guests inquires, request and complaints; 8. Assists in clearing soiled dishes, dirt and trash E. Busboy Basic Function: Dining room helper and runner. Specific Duties: 1. Assists waiters in mise-en-place preparation and table set-up; 2. Serves bread and butter, coffee or tea; 3. Places orders to the kitchen and picks up prepared orders; 4. Clears table of soiled dishes, dirt and mess; 5. Changes soiled ashtray; 6. Fills and refills water goblet with water and 7. Does other errands in the dining room. F. Bar Waiter or Bartender-Barista Basic Function: Prepares drink orders according to prescribed standards. Specific Duties: 1. Prepares drink orders, including coffee, following standard recipe or procedures; 2. Opens and set-up the bar, equips it with all the required pre-operating supplies and stocks; 3. Takes charge of storage of beverages and bar supplies; 4. Makes report on beverages sales and spoilage; 5. Takes of inventory of beverages consumption as well as of losses; 6. Sees to it that the bar is properly stocked, clean and well maintained;

7. Attends to customers needs, requests and complaints at the bar counter; 8. Checks availability of bar stocks and makes requisition when needed; 9. Serves drinks from the bar counter (if any).

G. Outlet Cashier
Basic Function: Prepares and attends to settlements of customers bill. Specific Duties: 1. Regularly checks and updates POS of current prices of food items before the opening of the restaurant; 2. Prepares bills of customers; 3. Receives and purchases payments in the cash register; 4. Validates credit cards, processes credit card payments and other charges; 5. Prepares the required reports cashiers report, menu analysis, etc.; 6. Receives and accounts for change fund; 7. Turns over sales to general cashier or cash custodian; 8. May be assigned to accomplish deposit slip and to deposit cash sales immediately the following day.