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    Atul Vijay P.
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    A restaurant has a defined hierarchy with the Restaurant Manager at the top overseeing all operations. Below the manager are roles like Hostess, Sommelier, Trancheur, Maitre d’ Hotel, Chef de rang, Commis de rang, and Commis de Barasseur that each have specific duties to ensure smooth service and operations. The hierarchy ensures clear lines of responsibility and accountability within the restaurant.

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    A restaurant has a defined hierarchy with the Restaurant Manager at the top overseeing all operations. Below the manager are roles like Hostess, Sommelier, Trancheur, Maitre d’ Hotel, Chef de rang, Commis de rang, and Commis de Barasseur that each have specific duties to ensure smooth service and operations. The hierarchy ensures clear lines of responsibility and accountability within the restaurant.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
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    15 views2 pages

    Chart 2

    Uploaded by

    Atul Vijay P.
    A restaurant has a defined hierarchy with the Restaurant Manager at the top overseeing all operations. Below the manager are roles like Hostess, Sommelier, Trancheur, Maitre d’ Hotel, Chef de rang, Commis de rang, and Commis de Barasseur that each have specific duties to ensure smooth service and operations. The hierarchy ensures clear lines of responsibility and accountability within the restaurant.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 2

    Organisational Hierarchy of a Restaurant

    Restaurant Manager

    Hostess/ Receptionist

    Sommelier (Wine Waiter)

    Trancheur (Carver)

    Maitre d Hotel (Senior Captain)

    Chef de rang (Captain)

    Commis de rang (Steward)

    Commis de Barasseur (Bus Boy)

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