Front Of The house Staff

Front Of The house Staff

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

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

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

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

Managers • The service manager is responsible for all matters pertaining to servers, service, and the dining room • The sales manageris 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

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

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

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

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

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

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

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

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

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

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

THE END FRONT-OF-THE-HOUSE STAFF

Front Of The house Staff