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Human resource management in a restaurant

Organizational Hierarchy for Restaurants


Organization and a clear understanding of who is responsible for what is helpful for any business, no matter how small. The organizational hierarchy in restaurants varies a little from large establishments to small ones. What is most important is that the different factions, such as bar and dining room, communicate and work together toward a common goal of serving customers.

Restaurants are divided into two basic sections: Front of House (FOH) and Back of House (BOH.) The FOH consists of the dining room and service areas. FOH employees include waiters and waitresses, hostesses, bussers and food runners. The bar and bartenders are also FOH. The kitchen, chefs and cooks are the BOH. BOH includes the dish room and dish washers.

RESTAURANT VISITED

About DELHI HEIGHTS


Delhi has always welcomed whatever culture and time has given into it. Bearing the same in mind we are looking at a cafe concept where a Delhiite feels at home. Feels it to be his own part or a regular hangout place.Dilliwallahs surely love the places which love them. Lets keep that thing in mind and gear up for a superlative place. First Floor, Cross Point MallDLF Phase 4Gurgaon Main Market Rajouri Garden Ambience Mall Gurgaon

SIZE OF THE WORKFORCE (DELHI HEIGHTS RAJOURI GARDEN)


28 tables spread across a carpet area of 1000 square feet managed by 16 stewards. In teams of 4 on an average they manage 8 tables simultaneously. Kitchen staff of 15 people

Captain

2 Bartender

15 Cooking Staff

Manager

16 Stewards

2 Assistant Captains

About the workforce


FRONT OF HOUSE:

Front of House (FOH) and Back of House (BOH.) The FOH consists of the dining room and service areas. FOH employees include waiters and waitresses, hostesses, bussers and food runners. The bar and bartenders are also FOH.
Restaurant Manager Captain Bartender Stewards

BACK OF HOUSE: The areas of the restaurant where guests are not permitted including the kitchen. All kitchen staff are back of the house employees. The kitchen, chefs and cooks are the BOH. BOH includes the dish room and dish washers.

Kitchen Manager

CHEFS

COOKS

CLEANING STAFF

RESTAURANT MANAGER
JOB SPECIFICATION :
Degree in Hotel Management Minimum 5-6 years of experience Must possess strong leadership Skills Strong communication skills Needs to be dependable, reliable and motivated Able to work in 8 hour plus shifts with extensive standing/walking Authority & responsibility for all activities

JOB DESCRIPTION: The Restaurant Manager is responsible for Maintains good energy and positive image to guests and staff. Takes responsibility for growth and development by setting goals and seeking out knowledge without direction. Sets the standard for service expectations by scrutinizing every aspect of the guest's experience from start to finish. Using learned recovery techniques, successfully resolves guest problems to ensure the guest's happiness. Documenting unresolved situations for corporate intervention. Personally intervenes to correct below standard service issues and positively motivate staff to achieve the highest quality of service in all areas of the restaurant. Conducts daily line checks for food quality freshness and standards. Achieves financial goals for the assigned area without compromising food or beverage quality and service.

captain
JOB SPECIFICATIONS :
Technical skills ( including restaurant appearance) Efficient communication skills 2-3 years of experience as captain Leadership skills Honesty Management of operations

JOB DESCRIPTION:

The captain reports to the restaurant manager, and may take on some of the front-of-the-house responsibilities. communication between kitchen and wait staff, restaurant appearance, safety, restaurant cleanliness. Maintaining the inventory levels Efficient Delegation of work looks after the wait staff, makes sure orders are correct and served timely. greets patrons and performs the duties of a host, such as seating tables, taking reservations and presenting diners with menus.

BARTENDER
JOB SPECIFICATION

At least 1 year bartending experience in a full-service restaurant.


Ability to work positively in a fast-paced environment. Able to work quickly in a confined area and stand for extended periods of time Able to assist guests and possess great guest relations skills. Excellent verbal communication and interpersonal skills.

Basic math skills for mixing drinks.


Continuous use of hands and arms.

JOB DESCRIPTION:
crafts beverages recipes as per the customer

assists guests in making food and beverage selections


takes and rings in orders. is responsible for all aspects of the bar area

sets up and stocks product for each shift, maintains storage areas, and
cleanliness of the bar

maintains all equipment, utensils and tools.

Steward
JOB SPECIFICATION : 6 months experience in a full-service restaurant preferred. Ability to work positively in a fast-paced environment. Ability to work effectively within a team. Advanced English reading and communication skills. Strong attention to detail. Ability to be on your feet and alert for extended periods of time. Knowledge of weights, measurements, volume and cooking procedures. Ability to lift up to 50 lbs. as needed. Must be able to work in extreme temperatures (freezers and walk-in refrigerators). Continuous use of hands and arms. Continuous bending, reaching and twisting

JOB DESCRIPTION:
ensures the highest quality products are on hand at all times. is responsible for communication with outside vendors placing orders for food beverage and dry stock items maintaining all storage areas in the restaurant commitment to enthusiasm and a personal determination Being a good listener with a creative mind will assist you win your position.

KITCHEN MANAGER
JOB SPECIFICATIONS : Must have 2+ years of kitchen management experience in a full service, moderate to high volume restaurant. Solid track record of success in previous assignments demonstrating upward career tracking Strong communication skills Strong leadership skills Ability to speak and understand Spanish a plus Finger/hand dexterity to operate kitchen machinery, knives, etc Able to withstand changes in temperature, occasional smoke, steam and heat and work in a confined are Must possess hearing, visual and sensory abilities to observe and detect emergency situations; also to distinguish product, taste, texture, temperature and presentation and preparation

JOB DESCRIPTION : Ensures proper staffing levels by recruiting, interviewing and hiring talented kitchen staff members following Company guidelines Manages assigned staff, including scheduling, performance feedback, discipline, investigations and terminations. Is responsible for ongoing training and professional development of staff members Effectively communicates to management to ensure effective and efficient operations without issue. Effectively builds trust with staff members and fellow management by providing clear and honest communication and feedback. Evaluates the quality, care and morale of the staff and strives to improve these areas through solid communication, care with schedule-writing, work group leadership, etc

CHEF
JOB SPECIFICATIONS:
One year experience as a Line Cook preferred. Ability to work positively in a fast-paced environment. Ability to work effectively within a team. Must be able to work quickly in a confined area and stand for extended periods of time. Basic English reading and communication skills. Strong attention to detail. Knowledge of weights, measurements, volume and cooking procedures. Ability to work in elevated temperatures.

JOB DESCRIPTION : ensures the highest quality food is served at all times from our scratch kitchen. is responsible for all aspects of their assigned cooking station sets up and stocks product, cooks and presents dishes cleans, sanitizes and maintains equipment, utensils and tools. Be familiar with the MOU and inform employees of their rights under the MOU learn about state and federal laws and regulations as they apply to employees on their job rights represent employees in work related grievances or concerns. Teach employees how to enforce their rights under the MOU. Stewards assist employees with filing grievances, complaints, and predisciplinary investigations

COOKING STAFF
JOB SPECIFICATIONS : 6 months restaurant experience preferred. Ability to work positively in a fast-paced environment. Ability to work effectively within a team. Must be able to work quickly in a confined area and stand for extended periods of time. Basic English reading and communication skills. Strong attention to detail. Knowledge of weights, measurements, volume and cooking procedures. Ability to lift up to 50 lbs. as needed. Ability to work in elevated temperatures.

JOB DESCRIPTION:
ensures the highest quality food is prepared per the exact recipe specifications at all times from our scratch kitchen. is responsible for all aspects of their assigned station completes all items on the daily preparation list keeps the Line Cooks stocked with basic critical items throughout the shift cleans, sanitizes, and maintains equipment, utensils and tools.

CLEANING STAFF
JOB SPECIFICATIONS :

Candidate must be willing to take direction.


Must be comfortable working in an environment comprising of people of all ages and backgrounds. Ability to lift up to 50 lbs, as needed. Knowledge of using chemicals and cleaning supplies safely. Must be able to work quickly in a confined area and stand for extended periods of time.

Strong attention to detail.


Ability to work in elevated temperatures.

JOB DESCRIPTION:
Cleaning, washing, sweeping, mopping, dusting, polishing and vacuum cleaning of designated areas to the required standard. Cleaning up after the guests. Keeping the restaurant in a presentable, welcoming and like-able condition. Emptying litter bins, etc., and removing waste to designated areas. Cleaning of toilets and washrooms to the required standard where allocated. Maintaining basic and acceptable levels of hygiene. Cleaning of working surfaces and other furniture as directed. Undertake any other duties which may reasonably be regarded as within the nature of the duties and responsibilities/grade of the post as defined, subject to the proviso that normally any changes of a permanent nature shall be incorporated into the job description in specific terms.

CONCLUSION
Delhi Heights has in place all the job roles described above,

clear organizational hierarchy. Hence, business runs smoothly. Organizational hierarchy is decided on the basis of various factors including: Size of business Target customers & their anticipated preferences Type of business Among other factors Delhi Heights, being a restaurant of medium-scale, catering essentially to Delhiites, who take their food very seriously, has struck a perfect balance between the managerial, cooking and other staff.