1. Front Of The house Staff

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

3. 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

4. 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

5. 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

6. 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

7. 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

8. 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

9. 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

10. 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

11. 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

12. 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

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

14. 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

15. 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

16. 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

17. FRONT-OF-THE-HOUSE STAFF
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FRONT-OF-THE-HOUSE STAFF