Chapter 2: Organizational Set-

up and Personal Grooming

 The Restaurant Organizational Set-up
Restaurants have very specific staffing
needs, and their organizational structure
must be in line with those needs to
function well. The size of the restaurant
usually determines the ultimate
structure; staffers often take on more
than one role in smaller establishments,
but restaurants typically have the same
basic framework, regardless of their
size.
The structure is designed to
implement a system of responsibility
and accountability, with a clear chain
of command. A restaurant
organizational chart will show
employees in an organized chain of
command.
A general restaurant organizational chart
looks like this: The business belongs to
the owners, and they will make all major
restaurant decisions. They hire a general
manager and an executive chef to
control the day-to-day operations.
A front-of-house manager stays on the floor and keeps
communication directly with the general manager, while shift leaders
are chosen by the front-of-house managers for their leadership
qualities and experience .
Organizational Structure
of a Medium Dining Room
 Owner

Restaurant Manager

Bar Headwaiter/Headwaitress Kitchen

Waiter/Waitress
Cashier

Busboy/Busgirls

Figure 1. Organizational Chart for Medium Operation Restaurant

Organizational Structure
of a Large Dining Room
 Owner

Restaurant Manager

Asst. Restaurant Manager

Bar Dining Room Manager Kitchen

Captain Waiter/Hostess

Receptionist Cashier

Headwaiter/Headwaitress

Waiter/Waitress

Figure 2. Organizational Chart for Large

Busboy/Busgirls Operation Restaurant
 JOB DESCRIPTION
JOB TITLE: Restaurant Manager
REPORTS TO: General Manager / Owner

BASIC FUNCTION

Responsible for the planning,

directing, controlling, coordinating
and participating in all food service
activities to maximize revenues
from Food and Beverage sales,
minimize expenses and ensure
quest satisfaction with good
accommodation and quality
service.
 JOB DESCRIPTION
JOB TITLE: Assistant Restaurant Manager
REPORTS TO: Restaurant Manager

BASIC FUNCTION

Assistant Manager generally helps

a manager keep a company or
store running smoothly by taking
on some managerial tasks, such as
overseeing employees or providing
customer service.A main
responsibility of an Assistant
Manager is to act in the role of a
manager in the manager's
absence.
 JOB DESCRIPTION
JOB TITLE: Dining Room Manager
REPORTS TO: Restaurant Manager

BASIC FUNCTION

Facilitate communication between

the dining area and the kitchen.
Hire, train, and supervise front of
house staff, enforce dining room
policies. Oversee the restaurant
operation and see to it that service
is carried out according to the
prescribed standards.
 JOB DESCRIPTION
JOB TITLE: Captain Waiter/ Captain Waitress
REPORTS TO: Dining Room Manager

BASIC FUNCTION

Also known as a head waiter,

oversees the wait staff and food
service of a restaurant.
Responsible for providing
courteous and efficient service of
food and beverage to guests in the
Dining Room and supervising the
Food Service Attendants in his
section.
 JOB DESCRIPTION
JOB TITLE: Head Waiter/ Head Waitress
REPORTS TO: Captain Waiter/ Captain Waitress

BASIC FUNCTION

Head waiters are the dining room

supervisors for dining establishments.
Head waiters serve in a supervisory
capacity; their responsibilities include
helping the host/hostess assign
waitstaff tables, talking to patrons to
ensure they have a good experience,
and performing opening and closing
duties.
 JOB DESCRIPTION
JOB TITLE: Receptionist
REPORTS TO: Dining Room Manager

BASIC FUNCTION

A restaurant receptionist is the first

person customers often meet when
they walk into a restaurant. He/she
greets customers in a courteous
and professional manner,
welcomes them to the restaurant,
and attends to their inquiries before
handing them to a waiter who will
take their orders.
 JOB DESCRIPTION
JOB TITLE: Food Attendant/ Waiter/Waitress
REPORTS TO: Head Waiter/ Head Waitress

BASIC FUNCTION

They are responsible for greeting

customers, taking and serving food
and beverage orders, verifying the
identification and age of any
customers ordering alcoholic
beverages and submitting food
orders to the kitchen staff.
 JOB DESCRIPTION
JOB TITLE: Table Attendant/ Busboy/ Busgirl
REPORTS TO: Head Waiter/ Head Waitress

BASIC FUNCTION

As a dining room helper and runner

he is responsible for assisting the
waiter in providing courteous, fast,
and efficient service to guests. He
also clears tables, takes dirty
dishes to the dishwasher, setting
tables, refilling and otherwise
assisting the waiting staff.
 JOB DESCRIPTION
JOB TITLE: Food Attendant/ Waiter/Waitress
REPORTS TO: Head Waiter/ Head Waitress

BASIC FUNCTION

They are responsible for greeting

customers, taking and serving food
and beverage orders, verifying the
identification and age of any
customers ordering alcoholic
beverages and submitting food
orders to the kitchen staff.
 JOB DESCRIPTION
JOB TITLE: Restaurant Cashier
REPORTS TO: Dining Room Manager

BASIC FUNCTION

Restaurant cashier manages cash

and sales transactions in dining
facilities. Their responsibilities
include promoting services,
improving customer satisfaction,
answering to inquiries, reporting to
the restaurant's manager, and
greeting customers.
Grooming and Hygiene for
Restaurant Personnel
Checklist for
Personal
Appearance
(Female)
Cut the hair so that they do not
touch the shoulder or tie them up.
Ribbon should be plain and dark. Proper use of lipstick with
suitable make-up.
Do not put on huge earrings
or necklace.
Name plate must be put
Eye shadow, eye liner must
properly on the left.
not be too striking.

Keep fingernails short and

clean. Manicure should be
as natural as possible. Besides engagement and
wedding rings, no other rings
should be worn.

Stockings should be plain

and skin colour or as directed
by the Restaurant
Well-polished, dirt-free shoe.
 HAIR
 Clean
 Dandruff-free
 Well-combed and use ‘black
hair-clip’ or ribbon
 The fringe must not cover the
face while blowing
 No falling hair
 Noimproper hair
ornament/decoration
 Hair should not be dyed
 FACE
 Maintain a clean face
 Colour and shade of make-up
must be appropriate
 No thick make-up
 MOUTH
 No food remains stuck in
between teeth and odor-free
 Regularly brush your teeth
before reporting for work
HANDS & FINGERNAILS
 Hands kept clean
 Nail varnish colour should be
appropriate (preferably not to
wear nail polish)
 Manicure must well be
maintained
STOCKINGS & SHOES
 Skin colour stocking or colour
as directed by your restaurant
 Suitable for the demands of the
job (preferably heel should not
be too high)
 Well taken care of, not torn and
tattered.
 CLOTHING
 Design as directed by the
restaurant
 Clothing must be clean and
well-ironed
 No rips, stain or dirt
 ACCESSORIES
 Heavy, glaring accessories
must not be used except
wedding ring
 OTHERS
 No heavy perfume should
be used
 Nameplate must be worn in
the designated place
Checklist for
Personal
Appearance
(Male)
Wash face, brush teeth and
shave in the morning. After
which, cream and lotion
should be applied.
Name plate must be put
properly on the left.
Tip of sleeve should always
be kept clean.
Besides engagement and
wedding rings, no other rings
should be worn.
Socks should be plain and
black or other colour as
directed by the Restaurant.
Well-polished, dirt-free shoe.
Hair should be kept short and
properly maintained.
Do not put on earrings.
Necktie should be properly
tied.
Starched, well-pressed
(ironed) and clean white shirt.
Dandruff, dirt and stain-free,
well-pressed uniform.
Wash hands before taking
meals and after going to the
restrooms. Keep fingernails
short and clean.
Dirt and stain-free, fold
should be distinct.
 HAIR
 Simple and neat hair cut
 Not dirty
 Well-combed
 Dandruff-free
 FACE
 Maintain a clean face
 Moustache, nostrils hairs
well maintained
 MOUTH
 Teeth well-brushed
 No bad breath
HANDS & FINGERNAILS
 Hands must be clean
 Fingernails must be short
 No other rings except for
a wedding ring
 SUIT
 Well-ironed
 No dirt or stains
 No lost or ripped buttons
 Trousers of appropriate
length
 SHIRT
 Collar ends of sleeve
must be clean
 Top of collar and ends of
sleeve must not be frayed
 All buttons must be
properly attached
 Well-ironed
 NECKTIE
 The colour, design must
meet the restaurant
requirement or as
directed by the restaurant
 Not soiled or dirty
 Must be properly tied
with the knot in proper
position
 SOCKS
 Clean
 Not loose and falling
 An appropriate colour as
directed by the restaurant
 SHOES
 Clean and well-polished
 Colour and design must
not be too outlandish
 Heels must not be worn
out
 OTHERS
 Nameplate must be
worn in the designated
place