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This document discusses different types of restaurants and qualities of service professionals. It describes factors in choosing a restaurant like type of food, price, and ambiance. There are categories of table service restaurants like fine dining, bistro/trattoria, and casual/family. Qualities of good service professionals include physical appearance, knowledge, proficiency, attentiveness, efficiency, persuasiveness, loyalty, honesty, politeness, dependability, composure, sensitivity, and tact. The document outlines organizational structures for different types of restaurants, including the roles in a "classic service" brigade model.
Diningroomorg
- 1. Dining Room Organization and Personnel Presented by Margie Ferree Jones
- 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 損 Facts of Area, Restaurant, Food and Wine Proficiency 損 Work to improve skills and add to skill base Attentiveness 損 Knows the state of the dining room ( 1 n) Preparedness 損 Mise en Place Efficiency 損 No empty hands
- 6. Qualities of Service Professional Behavioral Traits Efficiency 損 No empty hands Persuasiveness 損 Subtle sale technique to express caring Loyalty 損 Dont blame the kitchen; sense of ownership; be a team player Honesty 損 Guest must be able to trust staff
- 7. Qualities of Service Professional Behavioral Traits Politeness 損 Open doors, pull chairs, give directions, treatment of fellow staff Dependability 損 Can your employer count on you? Composure 損 No idle chit chat. Proper discussion is about the meal and its service. (host stand hangout) Sensitivity 損 read the guests needs Tact 損 Guest vs. Chef
- 8. Organizational Structure of Classic Service Officer of Mouth >Ma樽tre dH担tel >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 損 e.g. Captain as Ma樽tre dH担tel
- 10. Organizational Structure of Classic Service Brigade Ma樽tre dH担tel (General Manager) Management of dining room service, public relations, and physical plant Chef de Salle (Dining Room Manager) Manager of dining room 損 not common in U.S. Chef de rang (Captain) In charge of service in particular area of dining room. 損 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 C la s s i c K i t c h e n a n d D i n i n g R o o m B r ig a d e O wner G e n e ra l M a n a g e r A s s is t a n t M a n a g e r E x e c u t iv e C h e f M a i t r e d 'H o t e l P a s try C h e f C a p t a in H e a d B a rte n d e r P a s try C o o k s W a it e r B a rte n d e r A s s t. C h e f B u s p e rs o n C o c k t a il W a it e r L in e C o o k s B ar B ack K it c h e n H e lp
- 14. Adapted from Remarkable Service " F in e D in in g " O wner G e n e ra l M a n a g e r F & B D ir e c t o r A s s is t a n t M a n a g e r E x e c u t iv e C h e f M a it r e d 'H o t e l C a p t a in S o m m e lie r A s s t. C h e f W a it e r H e a d B a rte n d e r L in e C o o k s B u s p e rs o n B a rte n d e r K it c h e n H e lp C o c k t a il W a it e r B ar B ack
- 15. Adapted from Remarkable Service " B is t r o " O w n e r o r G e n e ra l M a n a g e r C hef M a it r e d 'H o t e l o r F lo o r M a n a g e r A s s t. C h e f R unner B a rte n d e r L in e C o o k s B u s p e rs o n B ar B ack K it c h e n H e lp
- 16. Adapted from Remarkable Service " C a s u a l C h a in R e s t a u r a n t " CEO R e g io n a l M a n a g e r D is t r ic t M a n a g e r G e n e ra l M a n a g e r S h ift M a n a g e r s C hef H ost A s s t. C h e f S te w a rd S e rv e r L in e C o o k s B u s p e rs o n K it c h e n H e lp