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Organizational chart:

Organizational chart Restaurant Organizational Chart

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Beverage Manager Dining Room Manager Executive Chef Head Bartender Host Assistant Chief Drink Runner Line Cooks Server Busser


Owner A restaurant owner is an individual who owns and oversees the operation of a restaurant. Although, a college education is not a requirement for this position, some owners may elect to enroll in management or marketing courses to gain experience in these essential areas. A successful owner will need to be business savvy, including being knowledgeable of the  food industry  and business management as a whole. Good communication and people skills will also be beneficial, as a wide variety of personalities will be encountered on a daily basis. The owner's initial job duties will be to obtain a license and insurance, and to order restaurant supplies, but daily expectations will frequently vary. Providing staff management is a key role in being a restaurant owner. The owner will generally be responsible for hiring and terminating employees. Employee incentives, including health care and benefits, are usually designated by this person as well. Most places of business have rules for employees and customers, such as age restrictions and clothing requirements. The owner will typically establish these prerequisites for his business . Owning a restaurant is a big responsibility, but it can be a rewarding one as well. One of the key foundations to being a successful owner is providing stellar  customer service . If the customers are satisfied, not only will they continue to come back, but they will invite others to as well. For this reason, being hospitable and providing a customer-friendly atmosphere is among the most important duties of being a restaurant owner.

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Degree Level High school diploma at minimum; completing a degree or certification program may be helpful Degree Field Hospitality or restaurant management, culinary arts Experience Prior experience working in the food service industry is helpful Licensure and Certification Licenses, permits and approvals are needed before opening a restaurant; voluntary food safety certifications available Key Skills Strong leadership skills, stamina, willingness to work long hours, ability to resolve conflict, customer service skills, attention to detail, effective communication skills, strong organization and problem-solving schools Technical Skills Knowledge of legal issues such as wages, worker safety and consumer protection COMMON REQUIREMENTS OF BEING A RESTAURANT OWNER

Restaurant manager:

Restaurant manager Depending on the size and scope of the operation, a restaurant manager wears many different hats throughout the day. Some of these responsibilities may be delegated to assistant managers or trusted staff members, but the  manager  position still carries a significant number of duties and obligations. It is not unusual for a person with this role in a large commercial restaurant to work at least 60 hours a week or more. For customers and vendors, a restaurant manager is essentially the "face" of the business. Any complaints concerning food quality,  customer service  or maintenance are usually addressed by him or her. Food vendors and service providers routinely deal with the manager to acknowledge receipt of goods and services, or to implement any changes to future orders. The manager often conducts inventories of current supplies and calculates the next food and supply orders accordingly. While much of what a restaurant manager does is behind the scenes, he or she may be called upon to perform the duties of absent or dismissed employees. This means a good manager needs to understand each station of the business and demonstrate a level of competence at all of them. Often, a manager is promoted from within, so he or she may already be quite familiar with the kitchen, sanitation or customer service departments. Sometimes, the person will be hired from outside because of his or her administrative or accounting skills, but most of the time a restaurant's owner will promote promising employees out of the trenches and into supervisory positions. The ultimate reward for an employee's hard work and dedication is often a promotion to management.

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Different Restaurant Manager Jobs SERVICE MANAGER There are commonly two different managers on site in dining establishments where customers receive full service. One of these  restaurant   manager jobs  generally refers to overseeing the front of the house (FOH). The FOH manager may also be called the service manager. It is usually her job to work with staff members such as servers, bartenders, and hostesses. There is generally a wide range of responsibilities she has pertaining to these individuals . KITCHEN MANAGER Another of the common on-site restaurant manager jobs regards oversight of the back of the house (BOH). A BOH manager is often referred to as a  kitchen manager . He usually works with staff members involved in food preparation and perhaps maintenance. This individual has many of the same administrative duties as the FOH manager. Additionally, the kitchen manager is usually responsible for ensuring that the restaurant is properly stocked with all of the items necessary to operate on a daily basis SALES MANAGER Some restaurants have large merchandise departments where they sell items such as signature sauces, t-shirts, and children's items. Such establishments generally require people to fill a third category of restaurant manager jobs. These individuals, known as sales managers , are often responsible for overseeing sales staff, ordering and managing merchandise, and dealing with customers.

PowerPoint Presentation:

Different Restaurant Manager Jobs AREA MANAGER There are restaurant manager jobs that are commonly held by individuals who do not remain on-site. These individuals are commonly referred to as area managers and district managers. Both of these roles generally require travel to numerous facilities and may require an individual to remain at a certain location if there are problems such as low revenues or a large number of customer complaints. An  area manager  generally exercises responsibility for numerous establishments in a given area, such as a city or county. It is usually his responsibility to ensure that those restaurants are operating as they should and to address problems raised by the managers of those establishments. DISTRICT MANAGER A district manager  is an overseer of a larger area. It is generally his responsibility to work with a number of area managers to ensure they are effectively doing their jobs. The district manager may report directly to a head office.   .

Assistant restaurant manager:

Assistant restaurant manager Assistant managers at restaurants can have a high level of interaction with employees. Sometimes they can hire or terminate employees, they may be involved in training, and they can oversee employee work to determine if its quality is appropriate or if improvements need to be made. A restaurant assistant manager might also be responsible for conducting employee reviews, making up work schedules, or acting as a go-between communicator between employees and upper level management or owners. How does one become an assistant restaurant manager? If you want to become a restaurant assistant  manager , you're likely to need at least a year of experience as a shift supervisor. Shift supervisors perform the same work as other employees, but they oversee the others during their job shifts. A good restaurant shift supervisor is likely to eventually be promoted to an assistant management position as long as his or her work quality stays consistent. Restaurant managers look for reliable assistants who understand the expected job duties and who are motivating and inspiring leaders. Leadership skills plus a proven track record as a shift supervisor means not only overseeing staff but also improving sales and lowering complaints. In other words, if you want to become a restaurant  assistant manager  you should be taking the initiative to improve current problems. Making the restaurant manager's job easier shows that you'd be the ideal assistant. You'll have to adhere to company policy as well as obey your manager's instructions while solving problems and gaining new skills. After a year or more as a shift manager, you may be able to create a career development plan with the manager during a performance view. It's best to mention your goal to become a restaurant assistant manager  during an excellent review. If your manager gave you feedback about improving any area of your job performance, it's crucial that you do it as quickly and efficiently as possible. This action will show him or her that you learn well and can change. Many employees won't even admit they have a problem in how they perform their job duties, so taking what your manager said and turning it into a positive change can put you ahead. If you want to become a restaurant assistant manager at an eatery you haven't previously worked at, such as by answering a job ad in a newspaper, you'll have to convince the hiring personnel  that you're the best fit for the position. Dress professionally for the interview right down to clean fingernails. Make sure your resume doesn't simply list your experience, but mentions specific accomplishments of your past restaurant work. Let the hiring manager know how you solved problems as a shift supervisor. Explain what you did when workers didn't show up for shifts or how you improved overall  customer service  and sales.


BEVERAGE MANAGER Controlling , counting, and purchasing  inventory  is a big portion of the job. The bar manager, possibly along with the assistant bar manager or lead bartender, counts inventory of the bar's products. It is important that the bar manager keep a watchful eye on drastic drops or rises in inventory, as that may be a sign for foul play or carelessness behind the bar. The most significant and expensive products to be ordered are, of course, the alcoholic beverages. Amounts of wine, liquor, and bottled and draft beer should be counted regularly in order to stock the proper amount. The bar manager may put in orders with one or more alcoholic beverage representatives or merchants on a recurring basis. Common Requirements Degree Level No further education beyond a high school diploma is required; however, more employers require or prefer applicants who have completed postsecondary education programs Degree Field Hospitality or food service management Certification Certification is not required, but voluntary certification is available for aspiring food and beverage managers Experience 1-5 years of experience may be necessary Key Skills Food and beverage managers should have solid customer service, speaking, problem-solving, leadership, organizational and managerial skills Computer Skills Experience with recipe and menu database software, inventory management software and point of sale (POS) software is helpful; food and beverage managers may also use accounting software, such as QuickBooks Technical Skills Food and beverage managers may use computerized cash registers Additional Requirements Long and irregular hours may sometimes be necessary; some individuals may find this career stressful, since they must deal with difficult customers Depending on how busy the bar is, these orders may be placed daily, weekly or even monthly. Because he is generally in charge of the bar rather than the entire restaurant, the bar manager typically forges relationships with the liquor, beer, or wine salesmen, with whom he deals often. Occasionally, such relationships can result in special deals, which can mean better inventory levels for the bar. This type of manager is also in charge of the behind-the-bar staff such as bartenders and barbacks , or those who assist the bartenders. He will typically either train all of the bartenders or train the lead bartender to train the new bartenders. Training usually consists of liquor handling, preferred guest interaction, and money-handling policies.

Head bartender :

Head bartender Head bartenders generally perform similar duties to other bartenders; however, their jobs differ because the head bartender is in charge of the overall bar area and reports to the bar manager or bar owner. Bartenders generally make minimum wage or slightly higher than minimum wage, plus tips. However, the head bartender may make slightly higher because of her duties, which include some clerical work and some management experience.   Duties Controlling the Bar Costs Head bartenders are responsible for maintaining the cost flow of alcohol. Once a week, they are required to evaluate, report and make suggestions on each bartender's "free pour" technique to maintain quality and cost. Performing Drink Demonstrations and Creating Specials Another responsibility for the head bartender is to perform demonstrations to make sure other bartenders are capable of preparing the drinks on the menu. They are usually required to create drink specials to help attract customers and unload any overstocked products that need to be used. Ordering and Stocking Inventory Ordering and stocking inventory is an important duty of a head bartender, who must maintain high standards of cleanliness and safety. At the end of each night, the head bartender is expected to take inventory of the products and supplies behind the bar and restock or order accordingly. Managing Bar Staff Head bartenders manage the staff. They are responsible for hiring servers, bar backs and other bartenders, and educating them on the safety and work procedures that the bar maintains. They are also in charge of creating and enforcing the work schedule. Working Conditions Head bartenders are usually required to lift heavy kegs and be able to stand for several hours at a time. Head bartenders are also in charge of dealing with customer complaints, rowdy clients, ensuring all bartenders check for the proper identification for alcohol consumption and make drinks properly. Since the head bartender is also in charge of some administrative duties, some time sitting in front of a computer may be required. Education The educational requirements vary for a head bartender position. Some employers require a GED or high school education, while some do not specify any educational requirements. No licenses or certifications are usually required; however, if the candidate has attended bartending school, the additional experience on his resume may help them stand out against other applicants.  

Dining room manager:

Dining room manager Service Manager ensures that Members and guests have a pleasant and memorable dining experience. Monitors setup, maintenance, cleanliness and safety of Dining areas. Supervises and trains the Dining Room Staff to Country Club standards of excellence. This individual is required to act as Manager on Duty in absence of the Assistant Clubhouse Manager and Clubhouse Manager. This individual must be able to complete opening and closing duties/checklists in a timely fashion. This individual must coordinate food service between kitchen and dining staff. Service Captain enforces Club Rules and policies. Reports directly to the Assistant Clubhouse Manager with reporting responsibilities to the Clubhouse Manager and General Manager. Main functions Oversees the activities of the servers and other dining room personnel Maintains a good working environment Recruits and hires the dining room personnel Explains the new recipes and the new equipment to the dining room personnel Orders the food supplies and dining room equipment Trains servers to prepare, garnish and present the food Has a professional appearance Supervises the organization of personnel and equipment to ensure customer satisfaction Plans and directs activities related to the preparation and service of meals Ensures the quality of the food meets standards Evaluates the requirements for and cost of beverages Evaluates the requirements for and the cost of labour Executes all other tasks as requested by the manager or franchisee.   Requirements A few years of post-secondary studies may be required. This type of employment requires 1 to 2 years of experience as a server or dining room team leader. The ability to quickly grasp complex situations, an analytical mind, attention to detail, facility with numbers, the ability to take decisions and a openness to change are required. Interpersonal skills, facility with meeting people, teamwork, collaboration, leadership, adaptability and good verbal communication skill are required. Bilingualism may be required. Good personal grooming, confidence, integrity, ability to manage stress, dynamism, energy, autonomy, initiative, availability, flexibility and orientation toward quality are required.


HOST OR HOSTESS As a host or hostess you'll be responsible for many things. You'll need to cheerfully greet guests, take them to their table and provide them with silverware and a menu. You'll need to be able to monitor the table rotation and make sure that each member of the wait staff gets a fair amount of tables without giving them too many all at once. At the same time, you'll need to know which servers you can count on to take extra tables when you get slammed with customers. You'll also need to keep track of which tables are cleaned and available for new guests, and you may even be required to answer the phone, take reservations and in some cases take-out orders. Significance The hostess is a personal representation of the service and overall  hospitality  of the staff of the restaurant. While guests are waiting to be seated or waiting for take-out orders to be ready, it is the job of the hostess to ensure that the guests are made comfortable and kept informed of the status of their orders or wait times. In some restaurants, the hostess offers drinks to the guests who have to wait. Responsibilities 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. Function As guests arrive, the hostess assesses the dining room and, if an accommodating table is available, escorts the guests to the dining room. In some restaurants, hostesses are also responsible for taking initial drink orders. Depending on individual restaurant policy, hostesses either fill the drink order or give the information to the responsible food server. Upon returning to the station, hostesses also make any necessary changes to the dining room occupancy chart.


HOST OR HOSTESS As a host or hostess you'll be responsible for many things. You'll need to cheerfully greet guests, take them to their table and provide them with silverware and a menu. You'll need to be able to monitor the table rotation and make sure that each member of the wait staff gets a fair amount of tables without giving them too many all at once. At the same time, you'll need to know which servers you can count on to take extra tables when you get slammed with customers. You'll also need to keep track of which tables are cleaned and available for new guests, and you may even be required to answer the phone, take reservations and in some cases take-out orders. Experience Most restaurants do not require previous restaurant experience to become a hostess but may require the hostesses to have the ability to read and write fluently, to take and follow instructions in both verbal and written forms and to have the basic assessment and math skills to estimate wait times for guests. Most restaurants require a high school diploma to work as a hostess. Salary The median range of wages for a restaurant hostess is between $7.00 and $8.00 per hour, depending on the size and style of restaurant. Most restaurants pay minimum wage to starting hostesses, although hostesses with more experience or those who work in high-end establishments may start off with slightly higher pay. The average yearly salary depends greatly on the hours worked and falls between $8,000 to $10,000 per year for part time and $14,000 to $17,000 per year for full time employment.


SERVER Once known as waiters and waitresses, restaurant servers play an integral part in any restaurant. While a restaurant server job entails taking orders and delivering food, todays servers are the customer service representatives of any restaurant. A good server can make any customer into a regular, while a poor server can cause customers not to return for a second visit. A restaurant server job description can include many different duties, depending on the type of restaurant in which they work. Not every person is cut out to be a restaurant server. If you hope to become a restaurant server, it’s vital you understand that you are part of a much bigger team and you need to work well with your coworkers if you hope to succeed. General Responsibilities ♦ Prepares the tables, laying out napkins and utensils, making sure the condiments are refilled, performing all other preparation tasks. ♦Staying updated on current menu choices, specialties and menu deviations, knowing if the kitchen staff is running out of any items…etc. ♦ Handle the table bookings, direct customers to their tables, presenting menus, suggesting dishes, assisting in drink selection, informing customers about food preparation details, communicating specific customer needs to the cooks. ♦ Maintaining proper dining experience, delivering items, fulfilling customer needs, offering desserts and drinks, removing courses, replenishing utensils, refilling glasses. ♦ Prepare mixed drinks for service to your customers table. ♦ Properly open and pour wine at the tableside. ♦ Obtaining revenues, issuing receipts, accepting payments, returning the change. ♦ Performing basic cleaning tasks as needed or directed by supervisor. ♦ Filling in for absent staff as needed. ♦ Assisting with special events as needed. ♦ Greet all guests and owners warmly with an appropriate greeting. ♦ Adhere to grooming and appearance standards consistently. ♦ Understands and can communicate products and services available at the resort. ♦ Must have some familiarity with basic cooking skills.

Executive CHEF:

Executive CHEF An executive chef is also charged with maximizing the productivity of the kitchen staff, as well as managing the sous chef and chef de partie , whom are directly below them in the chef’s chain of command. Maintaining impeccable personal hygiene as well as high  work  and safety standards in the workplace is incredibly important for all chefs, and the executive chef is expected to set an example for the chefs below him or her. An executive chef will have worked their way up the kitchen hierarchy in many different chef roles before assuming this particular  chef  title. Duties and Responsibilities An executive chef has a huge range of duties and responsibilities within the kitchen. The most important of these is to ensure that quality culinary dishes are served on schedule and to see that any problems that arise are rectified. As such, the executive chef is responsible for approving all prepared food items that leave his or her kitchen. When the restaurant is not occupied with actively serving patrons, as in between meal times, the  executive chef  is expected to modify and create new menus as needed so that they remain effective for the purposes for the restaurant or other establishment. The  executive chef  may also be called upon to use this time to create a wide variety of new dishes for his or her kitchen. In addition, the head chef also performs many administrative duties, including ordering supplies and reporting to the head of the establishment. Salary Starting salaries for executive chefs range from $30,000 to $60,000 or higher depending on the experience level of the executive chef and the size of the employer. To reach the higher end of the pay scale, a head chef will typically need to have accrued at least 20 years of professional experience as a chef.


BUSSERS The primary duty of a busser is to ensure that empty tables are ready to receive new guests. When a party departs, bussers remove dirty dishes, sanitize the table, clean the seats and if necessary, sweep or vacuum the surrounding floor. Other duties depend on the nature of the restaurant. In some restaurants, bussers change table cloths or add fresh place settings. Bussers may fill water glasses or deliver complimentary snacks, such as breadsticks or chips, for newly arrived guests. Bussers sometimes assist servers by refilling drinks for guests or delivering trays of food to the table. Some bussers are responsible for delivering clean dishes to the cook or servers' station, setting up or breaking down a salad bar, emptying trash containers, refilling ice bins or performing general cleaning chores. In restaurants without runners, bussers sometimes perform many of a runner's duties. HOW MUCH DO BUSSERS MAKE? According to the Bureau of Labor Statistics, the median 2010 hourly income for bussers was $8.75. WHAT ARE THE EDUCATION REQUIREMENTS? Busser jobs do not need a high school diploma. Most jobs will train you on site. JOB SKILLS AND REQUIREMENTS Customer Service: A friendly, relaxing demeanor, courteousness and quick service will help you get repeat customers. Stamina: Expect long, busy days on your feet. You also might need to lift heavy objects like trashbags , kegs, or pallets of stock. Teamwork: You will be working with servers, other bussers, bartenders and cooks to make a great dining experience. Being a team player is essential.


ASSISTANT CHEF An Assistant Cook does the majority of the actual cooking in a kitchen. He prepares everything from main dishes to salads, breads, pasta and even desserts. Depending on the size of the kitchen, an Assistant Cook may work a single station, such as the pasta station, or may be responsible for any number of dishes as needed. The following is a list of some of the duties of a Assistant Cook: Storage and disposal of food. An Assistant Cook is usually responsible for the storage of food, both incoming stock and leftovers. A Assistant Cook will often assist in unloading delivery trucks and ensuring that food is stored in the appropriate conditions. After food service, the Assistant Cook is responsible for determining if leftovers of either prepared or partially prepared food can be reused or if they must be disposed of. Training Most assistant chefs receive formal training, though that is not necessarily a requirement. Training courses may be given at community colleges, culinary schools, technical schools, or colleges and universities. Students in culinary arts programs work in kitchens so they may prepare food and practice their cooking skills. They also take classes in nutrition, purchasing and inventory methods, menu planning and proper food storage procedures. Many culinary programs also require students to participate in internships at commercial kitchens, so they gain experience preparing food for customers. Some assistant chefs receive all of their training on the job. Experienced head chefs will instruct them in cooking and food preparation techniques. Apprenticeships through culinary associations, trade unions or culinary institutes also provide on-the-job training. Working Conditions Assistant chefs work in restaurants, school cafeterias and other food service facilities. There are many hazards associated with the job, including cuts, burns, slips and falls, but these are usually not serious. Work as an assistant chef can be quite stressful, however, because you must hurry to prepare quality meals for customers in a timely manner. Assistant chefs’ schedules in a restaurant vary greatly, with some assistant chefs having to work early mornings and others having to work late nights. Many restaurant assistant chefs also have to work holidays and weekends. Those who work in cafeterias often have more regular schedules, though they may have to put in overtime as well. Salary In 2012, the median annual salary for chefs and head cooks was $42,480, while chefs working in travel-related food environments commanded between $47,000 and $48,000. The top 10 percent of chefs earned nearly $75,000 .


LINE COOK Liking to cook dinner for your friends and loved ones might be a good starting point, but it won't be enough if you want to make it as a line  cook . Cooking the same dishes for strangers for a lengthy shift requires more than just a general "like" of the kitchen, you've got to love it. For someone looking to get into the  restaurant  business, especially the "back of the house," a line cook job is a great stepping stone. Line cooks are usually responsible for prepping ingredients and assembling dishes according to restaurant recipes and specifications. Station Set Up .  The line cook is responsible for preparing his or her station before the start of each service.  The line cook must make sure that all the supplies that will be needed for the night are available and ready for use.  This can include preparing some items in advance, or performing simple tasks such as stocking the station with plates and bowls. Prepping Food .  The line cook will be asked to prep food for service each day.  This can mean chopping vegetables, butchering meat, or preparing sauces.  Depending on the needs of the kitchen, the line cook may also be asked to prepare items for other stations or for special events. Cooking .  During meal service, the line cook is responsible for preparing the items requested from his or her station.  This requires working with other cooks in the kitchen to make sure that food is ready at the right time, in the right order so that it arrives at the customers table ready to eat and at the right temperature.  A line cook will often be directed by a Sous Chef or Executive Chef as he prepares food.


LINE COOK Liking to cook dinner for your friends and loved ones might be a good starting point, but it won't be enough if you want to make it as a line  cook . Cooking the same dishes for strangers for a lengthy shift requires more than just a general "like" of the kitchen, you've got to love it. For someone looking to get into the  restaurant  business, especially the "back of the house," a line cook job is a great stepping stone. Line cooks are usually responsible for prepping ingredients and assembling dishes according to restaurant recipes and specifications. Clean Up .  At the end of service, the line cook is responsible for cleaning his or her station, and may be asked to help other cooks clean up their stations.  This means disposing of garbage, cleaning utensils, pots, and pans, and cleaning cooking surfaces.  The line cook will also be responsible for taking care of left over food, whether that means disposing of it, returning unused items to the correct inventory location, or storing cooked goods for use at another service. Stocking .  The line cook is also called on to unload delivery trucks and store inventory correctly.  This can mean stocking pantries or walk in refrigerators, or simply inventorying items and reporting to the Executive Chef. Line Cook Salary: How much money does a Line Cook make? The position of line cook is an entry level position, and as such, pay is modest.  Most line cooks can expect to earn between $10.00 and $17.00 per hour.  As with any other job, your salary will depend on your experience and education.  Line Cooks who have graduated from a culinary arts program can expect to earn more money, and are more likely to be promoted quickly.  In general, the salary of a line cook will also depend on where you work- generally, line cooks in gourmet restaurants or those in large cities can expect to earn more money.



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