Front Of The house Staff

Key Terms Trainers Restaurant Manager Service Manager Sales Manager Host/ Hostess Waiters/ Waitresses Servers Bussers Cashiers

Front-of-the-House Staff Front-of-the-house staff consists of: Managers Host or Hostess Servers Bussers Cashiers Restaurants that serve alcoholic beverages will also have bartenders Large restaurants will often have trainers A trainer is a person whose major responsibility is to train new employees

Mangers The restaurant manager is responsible for everything that happens in the front-of-the-house Manager responsibilities include: Hiring the rest of the staff Scheduling the staff Guest relations and quality of service Restaurant cleanliness Cash management Coordination with Back-of-the-House

Managers A larger restaurant may have an assistant restaurant manager In some restaurants, the front-of-the-house management is divided between: Service Manager Sales Manager

Managers The service manager is responsible for all matters pertaining to servers, service, and the dining room The sales manager is responsible for the bar staff and beverages, host or hostess, carryout staff, and cashiers The sales manager will also handle all cash and accounting duties

Managers A successful restaurant manager must know the different types of service, when to use them, and how to serve properly The manager must also know the correct methods of beverage service Restaurant managers are also responsible for: Reducing costs and waste Insuring communication among all employees in the restaurant

Managers The restaurant manager must have excellent interpersonal skills for dealing with customers and supervising and training staff Managers must be prepared for the long and often stressful hours in the business

Host or Hostess The host or hostess serves as the greeter and dining room coordinator for a restaurant The major responsibility of the host or hostess is to manage the flow of customers in the dining room They must make customers feel welcome and ensure that they are promptly seated He or she must manage the customers when there are not enough tables and they must wait

Host or Hostess The host or hostess keeps track of which tables are occupied, which ones are ready, and which ones are almost ready The host or hostess must ensure not to overload the servers at one time Table management computer programs will help the host or hostess manage the dining room

Servers Servers used to be called waiters and waitresses Servers get their name based on what they do: Serve the customer To serve the customer means to meet all his or her needs, and to anticipate the customer’s needs and respond before the customer even ask

Servers The server is responsible for: Representing the restaurant Selling the dining experience to the customer, including both food and beverage items Delivering the dining experience to the customer Collecting payment from the customer It is important that the server knows how to be: Patient Kind A good listener

Servers The server must be able to lift and carry: Heavy trays Food Beverages Dishes

Bussers The busser is an assistant to the servers The busser is responsible for: Setup of tables Clearing of dirty dishes from tables Resetting the tables Helping servers in any way necessary

Cashiers Cashiers handle payments for the meals The restaurant cashier has the same duties as any retail cashier The duties include: Preparing a change fund Reports the receipts Prepares bank deposits

Cashiers In some restaurants, the cashier has a station at the front of the restaurant The guests bring the guest check and payment to the cashier In other restaurants, the cashier will have a station in the bar or in the kitchen The server takes the payment from the guest and brings it to the cashier

FRONT-OF-THE-HOUSE STAFF THE END FRONT-OF-THE-HOUSE STAFF