ORGANIZATIONAL SET-UP OF A RESTAURANT

 Definition
 Secrets of a well -managed Restaurant
 Organizational Chart
 Escoffier’s System of Organization via Stations
 Different Kitchen Stations

LEARNING OBJECTIVES

After reading the lesson, the students are expected to:

1.Know favorable organizational conditions;

2.Understand the organizational chart;

3.Know how to match the skills and abilities of people with the positions available in the
restaurant;

4.Identify the needed kitchen stations depending on the kind of restaurant.

The success of a restaurant venture comes not only in the food they offer but
also from the people working inside the restaurant.The way the organization is
established will reflect on how work is efficiently done.Space consideration and
allocation for the different kitchen stations and their functions.The different positions in
the organizational chart to be considered in a restaurant operation are also discussed in
detail to serve as a guide in hiring personnel.

CONSTRUCTIVE ORGANIZATION SETTING

Having the best manpower is not a guarantee to have a successful company.It is

just one part of the whole pie.If the working environment hinders the employees from
shining and giving their best shot,efficiency and competency will not be achieved.Even if
a company hires experienced and skilled workers,a positive organization climate is still
imperative to ensure business success.
Factors to Consider in Creating Favorable Organizational Conditions

1.Purpose of the Business.It answers the question “What type of business are we in?”
This also includes the company’s vision,reason for existence,targets,and objectives.

2.Organizational Structure.This includes the organizational chart,division of

labor,house rules,company policies,and standard operating procedures.This defines
who’s who in the company.

3.Company Policies and Guidelines.This includes the culture of the

organization,beliefs,attitude,,values,principles,and practices.This may also include
guidelines on conflict management,coordination among employees,and the use of
available technologies.

4.Perks or rewards.This comprises the company’s motivational activities or benefits to

encourage employees to work hard for the sake of the business.The corporate social
responsibilities,not only for the employees but also for the
stakeholders,customer’s,workplace,community,and the environment may fall under this.

5.Administration.The leader should be competent to be in charge of the whole

business operation.He should possess the leadership skills and the right mix of
attitude,experience,expertise,management style,and values.

6.Methods and Techniques.It should answer the question.Do you have adequate
procedural and management trainings? Are the latest technologies in the operations
available? How effective is our monitoring? How do you determine success?How do
you deal with infractions?

SECRETS OF A WELL-MANAGED RESTAURANT

1.There should be a clear and well-defined organizational chart.The personnel should

know who’s who in the company.

2.The job positions,their specifications or functions,as well as all the obligations and
responsibilities they entail must be well-understood by the persons concerned.

3.Job misfits should be avoided.Select appropriate people to do the job.

4.People empowerment should be encouraged;however,there should only be one

decision maker in the organization so that everything will be set in one direction.
5.Decision-making,including proposals of activities in practicing corporate social
responsibility should be influenced by the vision and mission of your organization.

6.There should be training and development for the personnel.It will be for the benefit of
the business.Updates,new ideas,best practices,and new strategies must be put into
action to keep your restaurant ahead.

7.All personnel should work as a team.They should have one goal in mind and that is to
have a successful restaurant.Everybody must be committed and self-
motivated.Interpersonal working relationships must be cultured and nurtured to make a
happy workplace.

8.A structured reward system should be in place.This will encourage the team members
to give their best efforts and greatest contributions for the success of establishment.

ORGANIZATIONAL CHART

Sample Organizational Chart

Restaurant Manager

Kitchen supervisor

The people involved in the restaurant operations must know their functions and
responsibilities.The line of communication must always be open in order to clearly relay
concerns and resolutions in cases of infractions.The personnel should know who’s who
in the company and where they are in the organizational chart.The chart should also
define the flow of authority,division of labor,relationships among various job
positions,spans of control,and lines of coordination.

Things to Consider for Different Positions in the Restaurant

The General Manager

 Responsible for decision-making in the scope of his control.

 Must have good leadership skills and must know how to communicate and follow
the orders of the business owners,.
 Must be good in asserting his ideas for the betterment of the organization.
 Must have the charm to persuade his subordinates to follow orders.
 Must look respectful and trustworthy in front of his subordinates,suppliers and
guests.
 Must be skillful enough in both kitchen and dining tasks.
 Must be hardworking and know how to manage the workload in order to finish his
tasks on time.
 Must monitor all the kitchen and dining activities,and be able to lend a helping
hand to his subordinates whenever necessary.
 Must be on top of everything and can handle stress and failure.
 Must be concerned with the whole operations of the restaurant.
 Must be a good observer in order to discern,even anticipate the needs of the
business.

The Kitchen Supervisor

 Must love to work in the kitchen and can handle grace under pressure.
 Must have the passion for cooking and must value the importance of good
hygiene and sanitation.
 Must be knowledgeable in culinary terms and procedures.
 Must know how to plan a menu,must be able to follow recipes,while at the
same timebeing creative and innovative with other recipes.
 Must have a system for inventories of different ingredients and kitchen items
everyday.
 Must have the patience to work with figures or the prices of the different
ingredients needed in the kitchen.
 Must have good leadership skills and must be
trustworthy,resourceful,hardworking,and problem-solver.
 Must be familiar with the different kitchen tools,utensils, and equipment.
  Must have no food allergies so that he could check the tastes and quality of
all the dishes prepared in the kitchen.
 Must know how to do an effective game plan for kitchen work,considering
time constraints to accomplish tasks successfully.

The Kitchen Staff

 Must have the discipline with regards to personal hygiene,sanitation,and safety

measures against food contamination.
 Must be willing to work for long hours inside the kitchen.
 Must have the passion for cooking.
 Must know how to follow instructions.
 Must know how to comply with the time allotted for preparation and cooking.
 Must know how to use the different kitchen tool,utensils,and equipment.
 Must follow the “Clean as ou go” (CAYGO) procedure.
 Must be flexible enough to do other tasks inside the kitchen like dishwashing
mopping of floors,running errands,etc.

The Dishwasher

 Must be hardworking and concerned with good hygiene and sanitation.

 Must love to work with water and soap.
 Must be able to work fast and must be willing to perform other tasks like mopping
the floor,washing of kitchen rags,helping in the preparation area,etc.
 Must know how to follow instructions.
 Must be knowledgeable in the different cleaning chemicals used in the
restaurant.
 Should know how to handle and operate a dishwashing machine.

The Dining Supervisor

 Must have leadership skills,charm,good personality,and should know how to deal

with different kinds of people.
 Must know how to work with grace under pressure.
 Must be knowledgeable in the table setting,food and beverage service
procedures and handling customer complaints.
 Must value the importance of good grooming,hygiene and sanitation.
 Must be familiar with the different tools,utensils,and equipment used inside the
service area.
 Must have a retentive memory to explain the different menu items offered in the
restaurant.
  Must know how to work effectively and efficiently as a waiter and bartender so
that he can guide his subordinates.

The Waiter

 Must be knowledgeable in table setting,different table napkin techniques,and

proper handling of tools and utensils.
 Must be trained on how to carry food trays with plated food items and glasses
with beverages.
 Must be well-groomed at all times and know how to follow food hygiene and
sanitation procedures in the service area.
 Must have a positive disposition-courteous and always wears a smile the
performance duty.
 Must have a retentive memory and is familiar with the different menu items being
offered.
 Must have the ability to move and work fast,while staying focused on the needs
of the customers.
 Must be willing to do other tasks like cleaning the table,sweeping and mopping
the floor,etc.
 Must be prepared with the things he needs in the performance of duty like order
slips,ballpoin pens,list of unavailable items,etc.

The Busboy

 Must be well-groomed and courteous

 Must know the right procedure of bussing out
 Must maintain the cleanliness of the whole dining area
 Must work fast and know how to follow instructions from superiors
 Must be flexible enough to perform other duties in the dining area

The Bartender

 Must know how to set up a bar

 Must be knowledgeable in the preparation of the different kinds of beverages
 Must observe good grooming and personal hygiene at all times
 Must be responsible for the availability of bar items like potable
water,ice,sugar,straw,garnishes,glassware,etc.
 Must be knowledgeable in different bar tools,utensils,and equipment
 Must know how to work under pressure

The Bar Boy

  Must know how to assist the bartender
 Must maintain the up keep of the bar area
 Must be familiar with the different bar tools,utensils,and equipment
 Must know how to follow instructions
 Must be flexible in the performance of his duties

The Cashier

 Must be good in basic mathematics

 Must know how to operate the cash register/POS machine
 Must know how to prepare the daily sales report
 Must know how to organize and safe keep documenta like official receipts,petty
cash vouchers,gift certificates,discount coupon,etc
 Must be concerned with the availability of the change fund to be used before the
start of the operations
 Must be familiar with the different kinds of menu items,promotional
activities,discounts,and the like.
 Must be updated on the menu codes and prices

ESCOFFIER’S SYSTEM OF ORGANIZATION VIA STATIONS

At the head of each station in the kitchen are the station chefs of heads with a
particular area of expertise:

 Sau Chef or saucier (so-see-ay).The highest position among the

stations.This chef specializes in the production of sauces,sauce-related
dishes,hot hors d’oeuvres,stews,and sautéed foods.
 Fish cook or poissonnier (pwah-so-nee-ay).Sometimes this station is
covered by the sauce chef.
 Vegetable cook or entremetier (on-tramet-ee-ay).Prepares vegetables.
 Soup cook or potager( poh-ta-zhay).Prepares soups and stocks.
 Roast cook or rotisseur(ro-tee-sur).Responsible for meat
dishes,particularly if they are roasted of braised.
 Broiler cook or grillardin (gree-yar-dan).Specializes in preparing
grilled,broiled meats,poultry and seafood.
 Pantry chef of chef garde manger (guard-mon-zhay).Prepares all non-
dessert cold foods such as salads and cold hors d’oeuvres.
 Pastry chef or patissier(pa-tees-see-ay).Prepares baked goods-
pastries,desserts,and breads.
  Relief,swing,or round cook or tourmant (tour-non).Capable of handling
any station in order to relieve one of the other chefs.

DIFFERENT KINDS OF KITCHEN STATIONS

The kitchen stations in your restaurant depend on the type of food establishment
and the food items you have.There must be a big consideration on the space and
budget for the lay-out of the different kitchen stations.If you have limited space and
budget,stations can be combined and defined according to the equipment present in the
said location.Sometimes kitchen stations may be named after the food being prepared
there,For example a palce where the hotdogs are prepared msy be called hotdog
station.

Typical Kitchen Stations

The Saute’ Station

 This is where the gas ranges are placed.Expert cooks and chefs are normally
assigned in this station
 The most difficult dishes are prepared here
 There must be a working table for this station as well as the necessary tools like
chopping boards,knives,and seasoning used for cooking

The Grill Station

 This is where the griddle,tongs,grill brush,and the like are placed

 Workers on this station must be skilled
 The exhaust system in this station must be well-maintained

The Fry Station

 This is where the fryers,tongs,fry baskets,trays,or bowls for breading and fry rack
are.
 Inexperienced staff may be assigned here.Usually fryers used in the restaurant
habe built-in timer with alarm for cooking.
Dispatching Station

 This is where the final checking of the food is done.

 The dispatcher must be equipped with paper towels to clean the plates in case of
spillage.
 The final garnishes and accompaniments of the dishes are assembled here.
 This is where the waiters get the food items to be served.

Preparation and Wash area

 This is also a good station where unexperienced staff can start working.
 This area must have a weighing scale,measuring spoon and cup,spice and herb
rack,coded chopping boards,knives,etc.
 It must be close to the sink where all ingredients are washed before peeling and
slicing.
 This area must be strategically located near the cold storages and the saute’
station.
 The wash area must be separated from the preparation area to avoid soap and
chemical contamination.

NOTE:If you intend to have a full blown restaurant that will also offer baked items
like pastries,cakes and you just have a very limited space in the kitchen where the
different viands are prepared and cooked,might as well have the bakery items in
outsourcing.Find a solution other than baking them in the kitchen that might have
flavor contamination.Would you like your cake to have onion and garlic flavor?

SUMMARY

A well-defined organizational set-up is an important factor for success in any

establishment.People’s designation in the company and how their work should be
done must be clear from the beginning.Taking chances for that matter could be
uneconomical.Even if you will provide training if the person is not cut for the job
everything will be put into waste.The kind of food and beverage establishment will
dictate the work stations needed in the kitchen.In addition,having a clear idea of
what your restaurant requires in terms of personnel skills and knowledge will guide
you in hiring the right people.Training people who are not cut out for the job in the
first place is a waste of company resources.
 STOP:Think and Discuss.

1. The importance of having an organizational chart.

2. Is it important for every employee to be aware of the organizational chart of
his/her company?
3. Can you think of other ways to create a favorable working conditions in a
restaurant business?
4. What is the best basis for a reward system?Should it be based on the
performance of the personnel or on the sales? (Explain your answer)

CHAPTER QUIZ

Instruction:Identify who is being asked

_________________1.This chef specializes in the production of sauces,sauce-

related dishes,hars d’oeuvres,stews and sautéed foods.

__________________2.Prepares all non-dessert cold foods,such as salads and

cold hars d’oeuvres.

___________________3.Prepares baked goods---pastries,desserts,and breads.

___________________4.Capable of handling any station in order to relieve one of

the other chefs.

___________________5.He must love to work with water and soap.

___________________6.He must be knowledgeable in food service operations like

the different table napkins techniques,table setting,proper handling of tools and
utensils,etc.

___________________7.He must know the right procedure of bussing-out.

___________________8.He must know how to assist the bartender.

___________________9.He must be good in basic mathematics.

___________________10.He must be willing to work long hours in the kitchen.

CASE STUDY

Le Café Continental is one of the most successful coffee shops in the metropolis
for 7 yrs now. Ms. Bettina Polinon,a fresh graduate is the new dining supervisor.She
was an apprentice in said café when she was still in college.One of her trainers that
time was Ms. Becky Abdi who is still a cashier.That situation led them to have a
close friendly relationship.By the time Ms. Bettina became the dining supervisor,she
became even closer to Ms.Becky.There came a point where the Directing
Supervisor became so independent on the cashier.There were a lot of times that Ms.
Bettina will allow Ms.Becky to do the job for her,like training newly hired dining
staff,manpower schedule and even making decisions on whether or not to grant
requests of waiters for change-day off or shift.This kind kind of empowerment for
Ms.Becky went to her head and she started acting more powerful than the
supervisor.This scenario annoyed most of the dining staff because the supervisor is
incompetent and totally dependent on Ms. Becky.At the same time,they were
bothered to see the cashier power tripping and acting like the supervisor who is
inconsiderate of their needs.This situation led to faster turn-over of manpower.

The worst thing that happened was when the senior waiter,Mr. Mark Gevarra
decided to file his resignation,he was the most efficient and reliable waiter of the
café.Most of regular guests wanted him to do the service for them.He was the Best
Employee for consecutive years.He could not become a supervisor because he is
not a Bachelor’s Degree holder.It all started when his request for a four day leave to
attend to his sick grandfather in Batangas was denied by Ms.Becky.A week later,his
grandfather died which aggravated the situation and finally decided to resign.

Mr.Gevarra’s resignation led to poor and delayed service.Customer complaint

went up and the sales went down.The owners of the café became disappointed with
Ms. Bettina and wanted her out of the company.The owner thought that she could
perform well because she is a bachelor’s degree graduate of Home and Restaurant
Manangement and fininshed it with honors.Ms. Bettina on the other hand became
frustrated because she felt she was treated unfairy.she reasoned out that the
company did not give her proper training for the Dining Supervisor position.She also
trusted Ms. Becky’s decision since she was the trainer when she was still a trainee.
 ASSESSMENT

1. Identify all the inefficiencies of the company.How could they have been
corrected?
2. How did the lack of organizational efficiency affect the restaurant’s
performance?
3. How do you analyze the situation of Ms.Bettina? What hampered her from
performing a good job?
4. What would you do if you were the owner of the restaurant?

EXPERIENTAL LEARNING ACTIVITY

Visit atleast two different restaurants in your locality( 1 counter service,1 waiter service)
and conduct an interview with the managers.

a.Ask for a copy of their organizational chart and let the manager explain it to you.

b.Know the most important qualifications they look for the following positions:

 Managers
 Cook
 Dishwasher
 Waiter
 Cashier
 Busboy
 Bartender

c.Know the different working stations they have in the kitchen and what activities are
done in each station.

d.Compare the information you gathered with the discussion in this chapter.

COLLABORATIVE LEARNING SKILLS

1.As a group plan for your restaurant operation.Decide what food and beverage items
will be offered in your restaurant.

2.assess the skills,interests and capabilities of each member of the class to know what
posisitons in you restaurant fit them.
3.Create your own organizational chart

4.Design and decide the different kitchen station that you will need according to your
menu.

5.Plan the concept,ambiance,and other gimmicks for your proposed restaurant

6.Think of a name for your restaurant,including its theme and logo. (SUBMIT IT IN
JPG.FILE)