People in hospitality

There are 2 different classifications of restaurant jobs. The first classification is the same as in any manufacturing industry. It includes management personnel, production people and merchandising personnel.

1) Management personnel set and carry out policies for the business. In case of restaurants, the management jobs include the owner or manager, the cashier, bookkeeper or accountant, purchasing agent and storekeeper.

2) Production people are responsible for the product. In case of restaurants, production people are responsible for the food, which comes out of the kitchen. The head of production is chef, who has different assistants such as the assistant chef, the specialty chefs, dietitians, kitchen helpers and dishwashers. An executive chef is one whose duties are primarily managerial.

3) Merchandising personnel must sell the product. In case of restaurants, merchandising personnel is responsible for creating an atmosphere pleasing enough so that customers want to return. Merchandising personnel in restaurants are those who work in the dining room and those who come into contact with the public. Merchandising jobs include the headwaiters and hostesses, the waiters and waitresses the bartenders, the bussers and in large restaurants also a sales manager.

The waiter is a position which you can find in any restaurant. The duties of a waiter include table setting, taking customers’ orders, serving foods and beverages and cleaning up before, during and after servings.

There are special attributes of a waiter. They are:

1) Personal hygiene and appearance, 2)Good conduct, 3) Good memory, 4) Observation, 5) Concentration and skill, 6) Salesmanship, 7) Ability to assume responsibility, 8) Ability to maximize revenue, 9) Punctuality, 10) Local knowledge, 11)Personality, 12) Good attitude to customers, 13) Honesty.

Also there are some undesirable qualities which a waiter should get rid of. They are:

1) Forgetting to great the arriving customer pleasantly

2) Letting guests seat themselves

3) Refusing to assist a guest

4) Seating a guest at a dirty table

5) Serving from the wrong side

6) Not setting tables properly.

7) Forgetting to excuse, if a mistake has been made.

8) Being too familiar with guests.

9) Leaving fingerprints on crockery / glassware or making too much noise.

10) Using dirty linen.

11) Forgetting a dish that has been ordered.

12) Being inattentive to a guest's needs

13) Touching food with one's hands and so on.

Management hierarchy in large restaurant is more conventional then in small ones. It has some executives which handle only advertising, food purchasing or beverage purchasing.

In many independently owned restaurants, the chef is the owner. So the reputation of the restaurant often depends on his cooking and business skills. Sometimes many chefs go into partnership with someone who has more management experience. So the chef is responsible for the back of the house while his co-owner is responsible for the front of the house.

Another way of classifying restaurant jobs depend on skills and education required. This classification includes skilled jobs, semi-skilled jobs and unskilled jobs.

1) Skilled work require special training, education and experience. Such workers obtain their education and experience at schools, colleges, universities and through apprenticeship. This group includes practically all management personnel plus different chefs, dietitians and restaurant consultants. All these workers are employed on a full-time basis and work on a salary basis, except restaurant consultants who are employed on a job-to-job basis.

2) Semi-skilled work also requires some training, but the duties are simple and can be learned through on-the-job training or a short vocational course. This group includes waiters, bussers, cashiers, bookkeepers, secretarial workers and simple cooks. They are paid wages, but waiters can also supplement their wages through regular tips.

3) Unskilled work demand little or no training and education at all. The unskilled group includes kitchen helpers, dishwashers and cleaning personnel.

What is concerned of promotion, in large restaurants and hotel chains a unit manager can be promoted to junior executive and then to a senior executive.

In independently owned restaurants there are separated paths for advancement. In the dining room busser can be promoted to waiter to headwaiter. In the kitchen, kitchen helper can be promoted to cook to assistant or specialty chef to chef. Both headwaiter and chef can become managers. Also they can join forces and create an independent venture.

The whole success of a restaurant or any other organization depends on the work of every member of the staff. That’s why a good cooperation of personnel and the high quality of service they provide is half the battle.

Дата добавления: 2015-11-14