Job Duties of a Restaurant Manager

Job Duties of a Restaurant Manager

©   Restaurant Managers have a wide variety of duties they must accomplish on a daily basis.  The position requires someone who is organized, professional, and most importantly, a strong leader.  The following are some of the responsibilities of a Restaurant Manager:

·         Ordering Supplies. The Restaurant Manager will often place orders for not only food items, but linens, dishes, silverware, and any other supplies that the restaurant needs to function. This can involve working with a variety of different vendors and understanding the market to ensure that the best prices and highest quality goods are received and that all expenditures are properly tracked.

·         Personnel. The Restaurant Manager is usually responsible for hiring employees for the restaurant. While the Executive Chef may hire kitchen workers such as line cooks and assistants, the Restaurant Manager will be responsible for the balance of employees. The Restaurant Manager is also normally in charge of scheduling and payroll for all restaurant employees.

·         Front of House. One of the primary jobs of the Restaurant Manager during meal service is to manage the front of the house.  This includes waiters, bus people, bartenders, and anyone else who regularly interacts with customers before, during, and after the meal.  The Restaurant Manager will ensure that customers are happy with their dining experience thanks to timely delivery of food and attention to detail by servers.

·         Training. The Restaurant Manager will be responsible for either training or arranging for the training of new employees.  Often, the Executive Chef will handle training kitchen workers; however, the Restaurant Manager is responsible for all other employees.

·         Customer Service. The Restaurant Manager is the last stop for customers who have a complaint. To handle this duty, the Restaurant Manager must be professional and level-headed so that he or she can resolve the customer’s concerns without becoming upset.

·         Regulatory Control. Most restaurants are subject to certain regulatory agency inspections. Most often, this will be the health department in the city where the restaurant is located.  The Restaurant Manager is responsible for ensuring that all building codes and city health department regulations are met, and that proper documentation is available upon request.

Job Duties of a Waiter / Waitress

Job Duties of a Waiter / Waitress

©   A Waiter/Waitress (or server) takes orders and delivers food and

beverages. This position ensures the quality of the food and overall guest experience is

excellent. A server is responsible for all billing and payment processing.

Check with customers to ensure that they are enjoying their meals and take action to correct any problems. Collect payments from customers. Write patrons' food orders on order slips, memorize orders, or enter orders into computers for transmittal to kitchen staff. Prepare checks that itemize and total meal costs and sales taxes. Take orders from patrons for food or beverages. Check patrons' identification to ensure that they meet minimum age requirements for consumption of alcoholic beverages. Serve food or beverages to patrons, and prepare or serve specialty dishes at tables as required. Present menus to patrons and answer questions about menu items, making recommendations upon request. Clean tables or counters after patrons have finished dining. Prepare hot, cold, and mixed drinks for patrons, and chill bottles of wine. Roll silverware, set up food stations or set up dining areas to prepare for the next shift or for large parties. Inform customers of daily specials. Stock service areas with supplies such as coffee, food, tableware, and linens. Explain how various menu items are prepared, describing ingredients and cooking methods. Prepare tables for meals, including setting up items such as linens, silverware, and glassware. Remove dishes and glasses from tables or counters, take them to kitchen for cleaning. Assist host or hostess by answering phones to take reservations or to-go orders, and by greeting, seating, and thanking guests. Perform cleaning duties, such as sweeping and mopping floors, vacuuming carpet, tidying up server station, taking out trash, or checking and cleaning bathroom. Bring wine selections to tables with appropriate glasses, and pour the wines for customers. Perform food preparation duties such as preparing salads, appetizers, and cold dishes, portioning desserts, and brewing coffee. Escort customers to their tables. Garnish and decorate dishes in preparation for serving. Fill salt, pepper, sugar, cream, condiment, and napkin containers. Describe and recommend wines to customers. Provide guests with information about local areas, including giving directions.

Job Duties of a Bartender

Job Duties of a Bartender

©   Mix and serve drinks to patrons, directly or through waitstaff.

	Collect money for drinks served. Check identification of customers to verify age requirements for purchase of alcohol. Clean glasses, utensils, and bar equipment. Balance cash receipts. Attempt to limit problems and liability related to customers' excessive drinking by taking steps such as persuading customers to stop drinking, or ordering taxis or other transportation for intoxicated patrons. Stock bar with beer, wine, liquor, and related supplies such as ice, glassware, napkins, or straws. Serve wine, and bottled or draft beer. Take beverage orders from serving staff or directly from patrons. Clean bars, work areas, and tables. Mix ingredients, such as liquor, soda, water, sugar, and bitters, to prepare cocktails and other drinks. Plan, organize, and control the operations of a cocktail lounge or bar. Order or requisition liquors and supplies. Supervise the work of bar staff and other bartenders. Serve snacks or food items to customers seated at the bar. Slice and pit fruit for garnishing drinks. Plan bar menus. Prepare appetizers such as pickles, cheese, and cold meats. Ask customers who become loud and obnoxious to leave, or physically remove them. Arrange bottles and glasses to make attractive displays. Create drink recipes.

                                              

    WHAT IS RUNNER

Hotel runner also known as food runner is assistant to the restaurant manager .  This purpose hotel runner  is to create the company experience for guests by providing food and beverage service to customers.

      AREAS OF RESPONSIBILITY

·         Deliver the company experience for guests.

·         Work with the hotel team to create the company experience for guests.

·         Create an environment for the guests designed to stimulate all senses through personal services, amenities and experiences.

·         Follow up with guests with additional services that enhance the guests’ experience.

·         Handle guest requests personally and/or refer as appropriate.

·         Demonstrate the hotel values when providing service and teamwork.

·         Create luxury for all the senses by serving guests at the restaurants in accordance with hotel standards.

·         Make and pour coffee for the customers.

·         Clear tables throughout the dining experience using proper methods for removing dishes, glassware and silverware.

·         Clean tables, chairs and floor area.

·         Reset table quickly.

 

WHAT IS HOSTESS

Hostesses basically supervise and manage the activities in the dining area of a restaurant or hotel. They are an important part of the work force in a hotel though the position is often deprived of attention.  In a small hotel it also known as lodging desk managers, and work in small groups. However, they has the same responsible as hostesses in a large hotel.

    AREAS  OF  RESPONSIBILITIES

·         Make sure all menus of the hotel are wiped and stain free

·         Answering the telephone and get the all reservations.

·         Confirm with the manager about the parties or event that will be held in the hotel.

·         Greet all guests with politely and escort them to the allocated tables with the menus.

·         Give full attention to the guests while taking their order.

·         Make sure that the hotel lobby, dining room, bathrooms, and menus are kept clean throughout hotel operations.

 

WHAT IS STEWARD

Steward is a person who assigns kitchen helper and other non cooking employees to such activities as dish washing and silver cleaning.

      AREAS OF RESPONSIBILITIES

·         Inspect kitchen, work rooms and equipments for cleanliness and order.

·         Takes inventories china ware, silverware, and glassware.

·         Report shortages and requisition replacement of equipment from purchasing agents.

·         May be working supervisor in establishment employing and executive chef.

·         May be designated according to area of work as pantry steward.