DEPARTMENTAL ORGANISATION & STAFFING
1. AMERICAN STRUCTURE:
RESTAURANT MANAGER
│
ASSISTANT RESTAURANT MANAGER
│
SENIOR CAPTAIN
│
CAPTAIN
│
SENIOR STEWARD
│
STEWARD
│
BUSBOY
2. FRENCH STRUCTURE:
3. ENGLISH STRUCTURE:
DUTIES & RESPONSIBILITIES
Restaurant Manager
1. He reports to the F&B manager
2. He is in charge of the restaurant and should be well versed in F&B and all licensing laws
3. He is responsible to set up and maintain the standards
4. All the staffs (in the restaurant) reports to him
5. He is the person responsible for staff discipline and decides duty rota
6. He makes the monthly budget and participates in menu planning
7. He maintains guest liaison and handle complaints if any
8. He is responsible for staff hiring, training and appraisal
9. Month end stock taking is supervised by him
10. All intra and inter departmental communication is through him
11. He generates the various daily & monthly reports
12. He is the sanctioning authority for the staffs’ leaves
13. He is a link between the management and the junior staff
Assistant Restaurant Manager
Assists the restaurant manager and in his absence he takes his (Restaurant manager) place
Senior Captain
1. He relieves the assistant restaurant manager on his day off
2. He reports to the restaurant manager
3. He is responsible for the service aspect of the restaurant
4. He allots the stations to the captains
5. He supervises grooming check and briefing
6. He should be well versed in service technique and liquor laws
7. V.I.P. guests are attended by him
8. He makes the duty roster for the staff and gets its approved by the restaurant manager
9. Helps the manager to generate various reports
Captain
1. Reports to the senior captain as well as assists him in his job
2. Responsible for and supervises service at a “station”
3. Responsible for taking order from the guests
4. Relieves the senior captain on his day off day
5. Supervises month end stock taking
Senior Steward
1. Well versed in service techniques and supervises mise-en-place
2. Does the service assisted by the juniors
3. Assists the captain in all his work
Steward
1. Assists senior steward in service. They basically serve accompaniments
Busboy
1. Basically learner
2. Does clearance, sometimes allowed to attend service
Hostess
1. This person is generally a lady who in charge of receiving the guests and taking him or her to the particular table
2. She takes the table booking and on receiving the guest takes the guest to the particular table
3. She gets the comment register/ card filled up by the guest and takes the general feedback from the guest
4. She should be pleasant in her behavior
5. She updates the booking diary and passes all the relevant information to the restaurant brigade & restaurant manager
6. She should be tactful enough to handle situations of complains from the guest
7. In case of a VIP guests she is the one to present the check to the guests
8. She assists the restaurant manager in doing the sales call for the restaurant
9. She should be well versed with the current affairs and the state laws pertaining to restaurant such as dry days etc.
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