1. TFJ3C
Ms. Mulligan Smith

2. Restaurant Operations
Restaurants are busy places
Whether they’re quick service, family oriented or fine dining, there’s always a million going on!
Restaurants can be separated into 2 different operating systems:
Front of the house- where customers are and some employees
Back of the house- where only employees are

3. Front of the House Responsibilities
Planning: server sections
Organizing: employees (lead shift sheet, see who is on the floor)
Communicating: with back of the house
Motivating: entire staff
Controlling: the reservations and patrons
Scheduling: front of the house employees

4. Front of the House Responsible for first impression of the restaurant
Restaurant Manager, Host, Bartenders, Servers and Bussers

5. Front of the House Positions
Restaurant Manager
Forecast how many guests are expected
Guest count is arrived at by comparing same day last year
Also examine today’s weather, day of the week, etc
Share the info with the kitchen
Responds to customer complaints
Host or Hostess
Greets and seats guests
Provides menus
Organizes and prepares reservations
Brings complaints to attention of manager

6. Front of the House Positions Cont’d
Bartenders
Check ID to verify age
Serve wine, beer and spirits
Clean glasses, utensils and bar equipment
Take orders both directly from patrons and through servers
Collect money for bar tabs and bills
Make garnishes
Ask or remove customers who become loud or obnoxious
Order liquor and bar supplies
Have Smart Serve training

7. Front of the House Positions Cont’d
Servers
Explain various menu items, including ingredients and cooking methods
Know daily specials
Be able to make suggestions
Take orders, and deliver food to tables
Prepare cheques
Use computer systems like Squirrel
Stock service areas with supplies

8. Front of the House Positions Cont’d
Bussers
Cleans dirty dishes off tables
Resetting cleared tables
Refill water glasses
May bring introductory foods (bread baskets or tortilla chips)
Taking out garbage

9. Back of the House Called the heart of the operation
Center of production
Production sheets must be carefully created and kept on top of (know what you have left)
Someone must be in charge of “calling” the orders