MALIGAYANG

ARAW!
 QUALITIES OF
RESTAURANT
SERVICE PERSONNEL
A. STANDARD OF CLEANLINESS
 One should practice standard good grooming
and personal hygiene. Daily bathing and oral
hygiene are imperative, since there will be
direct contact with the food and the
guests/customers. However wearing of strong
perfume of fragrance is discouraged so as not
to over power the aroma of the food being
served.
B. FLEXIBLE
 All restaurant service personnel must be
adaptable and accommodating they should
delight a guests/customer through their
services. It is important that they are skilled
and their attitude must be open for some
changes if necessary. They must be willing to
learn new skills in order to adapt to
some improvements.
C. EFFICIENT
 It is expected of a restaurant service personnel
to be well-organized effective and competent.
One should be proficient enough to give pleasing
and delightful service to guests/customers.
He/she should be capable to perform the skills
expected like setting the table, serving the food
in the right sequence and should be
knowledgeable enough with the menu
in order to answer the queries
of guests/customers.
D. COMMITTED
 The success of the food and beverages outlet
may depend on the dedication of its people. They
should be able to perform the required standard
operating procedures of the restaurant. They
should be willing to follow the directives of their
superiors. More than the monetary benefits they
can get form their job they should find joy
in fulfilling their duties.
MANAGEMENT COMPETENCY
 Management is the attainment of organisation goals
is an effective and efficient manner through planning,
organizing, controlling, and implementing.

In managing a food and beverages outlet, one must

plan its concept, target market, competitive edge,
vision, mission, and objectives, the menu pricing
strategy and manpower requirements. Choosing the
right service personnel is crucial.
1. Pleasing personality
2. Good command of English (and any
acceptable) language
3. Good personal hygiene
4. Highly skilled and dedicated to serve people
5. Creative and full of energy
6. Keen mind and retentive memory
7. Willingness to work long hours
8. Capacity to perform other related tasks if
needed
 Even when all members of the services team
are already considered to be the right persons for
the restaurant, continuous training and
monitoring are imperative. Management must
consider checking other establishment for best
practices and latest trends in food service.
Consider innovations and creative ideas and
keep the customers in patronizing the
establishment.
 All the things needed for the service must be
arranged systemically in the service station. The
condiments, toothpick, table napkins, cutleries, etc.
Should be readily available when needed. Printed
menus, bar and food trays, towel for cleaning the
table, etc. Should be clean and well maintain. Tables
and chairs must be arranged in such a way that the
dinning space will be maximized however, it should
ensure comfort and ease to the service personnel as
they perform their tasks.
 Aside from the sales, proper control on costs may be a
good attribute to increase income. A standard operating
procedure (sop) may be implemented to ensure proper
issuance of these items. Implement sop’s on good customer
service. Speed in the delivery of service plus a satisfying
dinning experience are good combination for a delightful
visit in a restaurant.

Talk to your staff, see what they are doing, because that
will give you the opportunity to give immediate corrections
in case it is needed.
THANK YOU!