Sunday, 7 July 2013

JOB SPECIALIZATION

Restaurant manager :

Restaurant managers ensure that restaurants operate efficiently and profitably while maintaining their reputation and ethos. They must coordinate a variety of activities, whatever the size or type of the outlet. Managers are responsible for the business performance of their restaurant, as well as maintaining high standards of food, service, and health and safety.

Restaurant management combines strategic planning, shift pattern organization and day-to-day management activities. Depending on the nature of the outlet, the role may have creative aspects, particularly in marketing and business development.

Waiter:

Waiting staff or wait staff are those who work at a restaurant or a bar attending customers supplying them with food and drink as requested. Traditionally, a male waiting table is called a "waiter" and a female a "waitress" with the gender-neutral version being a "server". Other gender-neutral versions include using "waiter" indiscriminately for males and females, "waitperson", or the little-used Americanism "waitron", which was coined in the 1980s.

Many businesses choose for the people waiting to all wear a uniform, a tradition that has been around in the waiting industry for centuries.

In recent times there has been a trend towards automation in the service of food and drink waiting, with the advent of technologies such as roboticsto take on the waiting roles that once required human staff.

Bar tender:

A bartender (also known as a barkeep, barkeeper, barperson, barman, barmaid, bar attendant, or taberneiro) is a person who serves usually alcoholic beverages behind the bar in a licensed establishment. Bartenders also usually maintain the supplies and inventory for the bar. A bartender can generally mix classic cocktails such as a Cosmopolitan, Manhattan, Old Fashioned, and Mojito. A professional bartender has developed a palate to distinguish different flavours, which in turn gives him or her an ability to mix those flavors in such harmony that it results in a very palatable cocktail. Where tipping is a local custom, bartenders depend on tips for most of their income. Bartenders are also usually responsible for confirming that customers meet the legal drinking age before serving them alcohol. In certain countries, bartenders are legally required to refuse more alcohol to drunk customers.

runner:

The runner takes the food to the tables and can also grab extra condiments and for the guest and see if they need anything else for the moment. They generally only work on the weekend when it's super busy.

steward:

A restaurant steward is instrumental in all kitchen operations. At the discretion of the head chef or head cook, he maintains all areas of the preparation stations as well as food storage areas. This maintenance involves routine and heavy cleaning, organization of food and non-food items and garbage, trash and waste control.

hostess:

The restaurant hostess is the first employee to interact with arriving guests as they enter the restaurant. It is the job of the hostess to greet arriving guests, welcome them into the establishment and seat them. The guests receive their first impression of the service of the restaurant by their exchange with the hostess.

The responsibilities of the hostess include monitoring the open dining sections of the restaurant for empty and cleaned tables, estimating wait times for guests, monitoring the guest waiting list, and ensuring that the needs of the guests are met while they are waiting. The hostess is often responsible for answering the telephone, booking reservations and moving tables together to accommodate large parties.