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Dining Room Organization & Personnel Chapter 3 Highlights.

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Presentation on theme: "Dining Room Organization & Personnel Chapter 3 Highlights."— Presentation transcript:

1 Dining Room Organization & Personnel Chapter 3 Highlights

2 Types of Restaurants  Factors in choosing a restaurant  Kind of food  Price range  Level of service  Ambiance of room

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

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

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

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

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

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

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

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

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

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

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

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

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

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


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