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Restaura

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ntMan

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agers

Re

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sponsibili

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ties

Meetsall

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budgetgoals

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Ensuresquality

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standards forFood

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Production(appea

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withtheChef

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Ensuresquality

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standards for

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Beverages

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Ensuresquality

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standards for

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Service

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Ensuresquality

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standards for

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Cleanliness

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Developsbudget

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s withdepart

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mentheads

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Designs andimprov

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esrestaurant

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cashsecurity

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Meetswithguest

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forspecialevents

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(catering,

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banqueting)

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Plansall themarket

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ingandadverti

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singactivities

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Hire /Fire,Superv

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ises,Schedules,

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TraintheF&B

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Controller,the

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Chef,DiningRoom

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mgr,F&B

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Assistantmgr

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Knowsthe

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competition

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Knowsthe

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suppliers

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Knowstheindustr

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ytrends

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Conductregular

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department

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meeting

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Maintainpositiv

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eemployee

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relations

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Mustbeable to

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operate allthe

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equipmentin

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restaurant

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Ensuregoodsafety

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andemergency

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practices

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Plansthemenus

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(withChef)which

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meansdefinethe

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menuitems,name

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anddescri

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be theitems,

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pricethemenu,

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designthemenu

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withpictures,

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paper,transla

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te themenu

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Management

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processTOP

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Guideline

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R

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tMan

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agers

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Themanager is

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responsiblefor the

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operationofthe

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unitsat alltimes,

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whetherpresen

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t ornot.

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At alltime,someo

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nemustbe

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accountablefor

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eachtask.

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Thereshouldbe a

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policycovering

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everythingwhich

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happens in aunit.

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Recipes,Sched

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ules,Rules

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andotherpolicie

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s mustbe inwritten

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,communicat

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ed andenforced.

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Dontlet anyemplo

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yee toperform any

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jobortaskfor

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whichtheemplo

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beentrained.

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Themainrespon

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sibilityof amanag

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er is tomaintain

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ntly(managemen

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tprocess).

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Atregularinterva

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ls amanager

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shouldlook atthe

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theguests

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Duringthebusy

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service,manag

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ersshouldconce

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ntrateon

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service.

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Thesecretof

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productivity isutilisati

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on,available time

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canalwaysbe

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usedforadvan

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cedproduction

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training,

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cleaning.

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Asmuchas

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possible, foodpurcha

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sedshouldbe

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sold tothe

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customer.

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Thereputationof

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noindividual is

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asimportant as

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thereputationof

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thecompany.

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Allcustomers

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andemployee

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betreatedwith

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respect.

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Themostimport

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antobligation is

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toprotectthe

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healthof thecusto

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merbyproviding

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absolute

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sanitation.

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Wearetriying

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to seehowmany

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customerswe can

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servewithoutcompr

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standards.TOP

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Kitchen

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Staff

Executive

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Chef /Chef:In

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largeoperations,

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ExecutiveChef

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mayperform

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managerial

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dutiesonly

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andsupervise a

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Insmaller

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iveCheforchef

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mayboth

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perform

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productionduties.

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Inchargeof the

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productionperson

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nel inthekitchen

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(planning,

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(withrestaurant

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forRecipestanda

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Distributes /

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Hygiene,Aware

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FoodPurchase

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specification.

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HasKnowledge

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andlocalcuisine

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, Has avery

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SousChef:Principal

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assistant ofthe

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onsibleforcookin

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n(except

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forcooking

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onsibleforgrilling

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forgriddling

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tion(salads, hors

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r(cutsmeat,

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chicken, fish)

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bles,Responsible

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forcookingrice,

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spaghettis,

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potatoes

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ChefPoissonnier

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:Responsiblefor

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washing)

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of fooddelivered,

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StorefoodTOP

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Service

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DiningR oom

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Staff,Supervises

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ations,Purchases

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settings. Ifnecess

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ary re-arrange,

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(Captain,Chef

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andguests, Deal

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service(flamb),

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Checkregularly the

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toilets,Maintain a

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guestmoney

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coolingunits,Provid

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statistics formanag

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day,lunch,dinner,

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guestcheck)

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Captain /Chef

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deR ang:The

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captain /Chef

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8/6/2019 Restaurant Managers

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responsiblefora

8/6/2019 Restaurant Managers

390/458

part ofthe

8/6/2019 Restaurant Managers

391/458

restaurant.

8/6/2019 Restaurant Managers

392/458

According tothe

8/6/2019 Restaurant Managers

393/458

type,size ofthe

8/6/2019 Restaurant Managers

394/458

establishment, the

8/6/2019 Restaurant Managers

395/458

restaurantspolicy

8/6/2019 Restaurant Managers

396/458

andthecaptai

8/6/2019 Restaurant Managers

397/458

nsability,the

8/6/2019 Restaurant Managers

398/458

captainmayhave

8/6/2019 Restaurant Managers

399/458

someresponsibilitie

8/6/2019 Restaurant Managers

400/458

s thatareusually

8/6/2019 Restaurant Managers

401/458

reserved forthe

8/6/2019 Restaurant Managers

402/458

diningroom

8/6/2019 Restaurant Managers

403/458

manager /

8/6/2019 Restaurant Managers

404/458

MaitreD,Contro

8/6/2019 Restaurant Managers

405/458

l theMiseen

8/6/2019 Restaurant Managers

406/458

Place,Describe or

8/6/2019 Restaurant Managers

407/458

suggest foodwith

8/6/2019 Restaurant Managers

408/458

wine,Takethe

8/6/2019 Restaurant Managers

409/458

F&BOrder,Open

8/6/2019 Restaurant Managers

410/458

andservewine

8/6/2019 Restaurant Managers

411/458

(somelier),Bring

8/6/2019 Restaurant Managers

412/458

theguests Food

8/6/2019 Restaurant Managers

413/458

Orderto theChef,

8/6/2019 Restaurant Managers

414/458

Bringtheguest

8/6/2019 Restaurant Managers

415/458

sBeverage

8/6/2019 Restaurant Managers

416/458

Orderto theBarten

8/6/2019 Restaurant Managers

417/458

der,Bring(and

8/6/2019 Restaurant Managers

418/458

serve)Food&

8/6/2019 Restaurant Managers

419/458

Beverages,

8/6/2019 Restaurant Managers

420/458

FoodServers

8/6/2019 Restaurant Managers

421/458

(commis):Thes

8/6/2019 Restaurant Managers

422/458

eemployees

8/6/2019 Restaurant Managers

423/458

servefoodand

8/6/2019 Restaurant Managers

424/458

beverage toguests

8/6/2019 Restaurant Managers

425/458

, Cleanthetable

8/6/2019 Restaurant Managers

426/458

andmakethe

8/6/2019 Restaurant Managers

427/458

MiseenPlace

8/6/2019 Restaurant Managers

428/458

(busperson)

8/6/2019 Restaurant Managers

429/458

Buspersons: Clea

8/6/2019 Restaurant Managers

430/458

n thetable,deserv

8/6/2019 Restaurant Managers

431/458

e,carrydirty

8/6/2019 Restaurant Managers

432/458

dishesto thekitchen

8/6/2019 Restaurant Managers

433/458

,Change the

8/6/2019 Restaurant Managers

434/458

ashtray,

8/6/2019 Restaurant Managers

435/458

Servebred,Pour

8/6/2019 Restaurant Managers

436/458

water,Buystuff

8/6/2019 Restaurant Managers

437/458

for theguest(cigare

8/6/2019 Restaurant Managers

438/458

ttes)DeliverFood,

8/6/2019 Restaurant Managers

439/458

MaketheMise

8/6/2019 Restaurant Managers

440/458

enPlace

8/6/2019 Restaurant Managers

441/458

(linen,tableware,

8/6/2019 Restaurant Managers

442/458

candles),Clean

8/6/2019 Restaurant Managers

443/458

thediningroom

8/6/2019 Restaurant Managers

444/458

(Vacuum,Polish,

8/6/2019 Restaurant Managers

445/458

Takethedust)

8/6/2019 Restaurant Managers

446/458

OtherService

8/6/2019 Restaurant Managers

447/458

Personnel

8/6/2019 Restaurant Managers

448/458

Cashier:reser

8/6/2019 Restaurant Managers

449/458

vation,prepare

8/6/2019 Restaurant Managers

450/458

guestcheck,collect

8/6/2019 Restaurant Managers

451/458

money,

8/6/2019 Restaurant Managers

452/458

PublicBarten

8/6/2019 Restaurant Managers

453/458

der:Serve

8/6/2019 Restaurant Managers

454/458

beveragesdirectl

8/6/2019 Restaurant Managers

455/458

y toguest

8/6/2019 Restaurant Managers

456/458

ServiceBarten

8/6/2019 Restaurant Managers

457/458

der:Serve

8/6/2019 Restaurant Managers

458/458

beverages to