LESSON 1:

PREPARE THE DINING ROOM/RESTAURANT

AREA FOR SERVICE (AS)

Topic:
Duties and
Responsibilities of
Food Service Team
LO2: Prepare service stations and equipment.
Organizational Chart Of Food Service Team
Food/Beverage Manager

Headwaiter – Maitre D

Station Head or Captain

Waiter
Bartender Outlet Cashier
Waiters
Bar boy Receptionist
Food Attendant
Counter Attendant
Busboy
Job Duties of
Service
Personnel
A. Outlet Manager:
Basic Function:
•Oversees food and beverage
operations in his assigned outlet;
ensures that service is carried out in
accordance with prescribed
standards and policies.
Specific Duties:
1.Monitors the necessary preparations before
the start of operations and sees to it that all
needed supplies are available and in good
condition.
2.Maintains par stock requirements; Makes
requisition as needed.
•Supervises the safekeeping and inventory
of equipment/supplies.
Specific Duties:
3. Conducts regular/daily/weekly briefing:
• Regarding out of stock items and new promotions
• Inspection of grooming among his staff.
• Discuss operational issues.
4.Monitors the performance of his staff and sees to it
that they follow standard procedures and abide by
existing house rules.
5.Prepares staff schedule, side duties, and
assignments.
Specific Duties:
6.Personally attends to very important guests (VIP’s).
• Receives, greets and entertains customers, attends to their
needs, inquiries and complains.
• Assists in taking and serving orders whenever needed.
• Takes order of wines and serves them to guests.
7.Look after the set-up, appearance, and cleanliness of
the outlets.
8.Attends to administrative responsibilities including
preparation of reports required by management.
B. Captain Waiter or Station Head
Basic Function:
Oversees the set-up and
delivery of service in
his/her area.
Specific Duties:
1. Supervises mis-en-place preparation; checks
availability of par stock.
• Monitors the use of supplies and takes measures
to control losses and wasteful consumption.
• Supervises daily inventory and submits inventory
report to superior.
2. Oversees the set-up of the outlet and ensures that
all needed supplies are properly installed and
provided for.
Specific Duties:
3. Closely coordinates with his/her superior
regarding the requirements and operational
problems in his assigned station.
4. Assists in order taking and service during peak
hours.
• Assists in taking and serving wine order.
5. Monitors table service and the clearing of tables
in his area. Attends to guests’ complains and
requests.
Specific Duties:
6. Attends to guests’ complains and requests.
7. Prepares and submits reports and documents
that are required by management like bar and
stock inventory.
8. Ensures guest satisfaction, solicits feedback
from them regarding the service and food and
attends to their needs and concerns.
9. Trains and coaches staff regarding service
procedures.
Specific Duties:
10.Undertake table side preparation in the absence
of a chef.
11. Performs other duties as maybe assigned by
superior.
C. Receptionist
Basic Function: Welcomes and greets customers at the
entrance and escorts them to their tables.
Specific Duties:
1.Receives guests, welcomes and greets them and
escorts them to their assigned or chosen tables.
2.Receives and logs down reservations
3.Attends to table reservations and inquiries over
the phone and disseminates to all concerned
officers the details of reservations.
Specific Duties:
4. Maintains and fills logbooks/reservation book with the
necessary information and keeps all reservation signs
in place.
5. Assists in the preparation of mis-en-place and in
taking food orders.
6. Monitors movement in the outlet and reports to
captain any unusual incident or suspicious persons.
7. Attends to guest inquiries, requests and complaints.
D. Waiter
Basic Function: Takes and serves food and beverage
order according to prescribed standards of service
Specific Duties:
1. Looks after the necessary preparations before the start of
operation:
a. Wipes/prepares the necessary containers, hollowware,
napkins, tray, cutleries, other supplies.
b. Refills salt and pepper shakers and other condiments.
c. Checks and re-stocks service station and sees to it that the par
stock is maintained.
d. Sets-up the table and installs required facilities.
Specific Duties:
2.Studies the menu and familiarizes himself
with the outlet’s specialties as well as out of
stock items and undertake suggestive selling.
3.Takes and serves food and beverage orders.
4.Assists busboy in placing and picking up
orders from the kitchen.
5.Welcomes guest and assists them in getting
seated.
Specific Duties:
6. Attends the settlement of the bill of guests.
7. Attends to guest inquiries, requests and
complaints.
8. Assists in clearing soiled dishes, dirt and
trash.
E. Busboy
Basic Function: Dining room helper and
runner.
Specific Duties:
1.Assists waiters in mis-en-place preparation and
table set-up
2.Serves bread and butter, coffee, or tea.
3.Places orders to the kitchen and picks up prepared
orders.
Specific Duties:
4.Clears table of soiled dishes, dirt and
mess.
5.Changes soiled ashtray.
6.Fills and refills water goblet with
water.
7.Does other errands in the dining
room.
F. Bar Waiter or Bartender-Barista
Basic Function: Prepares drink orders according to
prescribed standards.
Specific Duties:
1. Prepares drink orders, including coffee, following
standard recipe or procedures.
2. Opens and sets-up the bar, equips it with all the
required pre-operating supplies and stocks.
3. Takes charge of storage of beverage consumption as
well as of losses.
Specific Duties:
4. Makes report on beverage sales and spoilage.
5. Takes inventory of beverage consumptions as well as of
losses.
6. Sees to it that the bar is properly stocked, clean and well
maintained.
7. Attends to customer needs, requests and complaints at
the bar counter.
8. Checks availability of bar stocks and makes requisition
when needed.
9. Serves drinks from the bar counter (if any)
G. Outlet Cashier
Basic Function: Prepares and attends to
settlement of customer’s bills.
Specific Duties:
1.Regularly checks and updates POS of current prices
of food items before the opening of the restaurant.
2.Prepares bill of customers.
3.Receives and punches payments in the cash register.
Specific Duties:
4. Validates credit cards, processes credit card
payments and other charges.
5.Prepares the required report, menu analysis, etc.
6.Receives and accounts for change fund.
7.Turns over sales to general cashier or cash
custodian.
8.May be assigned to accomplish deposit slip and to
deposit cash sales immediately the following day.