ORGANIZATION CHART

• • Organization is structed based upon eropean system ---french system.

In this system, the “Maitre d’hotel “ is in charge of the dining rooms, all food and beverage outlets or functions.

• • Traditional organization chart are more complicated compared to the modern organization chart. More staff are involved in traditional system which it is simplified in modern system.

Each position is a training ground for the next higher level. This procedure assures a supply of labor that is well trained in all aspects of good service.

TRADITIONAL SYSTEM RESTAURANT MANAGER ASST. RESTAURANT MANAGER RECEPTION HEAD WAITER MAITRE D’HOTEL (HEAD WAITER) SOMMELIER (WINE BUTLER) COMMIS DU WIN (WINE WAITER) STATION HEADWAITER CHEF DE RANG (STATION WAITER) DEMI CHEF DE RANG (ASST. STATION WAITER) COMMIS DE RANG (WAITER) COMMIS DEBARRASSEUR (APPRENTICE) TRACHEUR (CARVER)

MODERN SYSTEM RESTAURANT MANAGER ASST. RESTAURANT MANAGER SUPERVISORS HOSTERS (RECEPTION WAITER) CAPTAIN WAITER /WAITERESS BUSBOY / BUSGIRL

JOB SPECIFICATION

• • • • 1. Restaurant manager overall responsible for the organization and administration of particular f&b service area.

Set standards for service in dining room Responsible for training staff Prepare duty roster, holiday list

• • • 2. Reception head waiter Responsible to accepting any bookings and for keeping the booking diary up to date.

Will reserve tables and allocate these reservations to particular stations Greets guests on arrival and take them to the table and seats them.

• 3. Head waiter Relieve the restaurant manager on their off day

• • Overal charge of the staff team Responsible for seeing that all the duties necessary for the preparation for service are efficiently carried out.

• • Aid the reception headwaiter during the service Possibly take some orders if the station waiter is busy • 4. Station headwaiter Overall responsibility for a team of staff serving a number of sets of tables

• • • Must have a good knowledge of food and wines Be able to instruct other members of the staff Carry out all of the service at the table with the help of chef de rang • • 5. Chef de rang / station waiter Must be able to carry out the same work as the station headwaiter Have had less experience than the station headwaiter

• Chef de rang and the station headwaiter must be work together as a team to provide an efficient and speedy service • • • • 6. Apprentice Learner Keep sidebord Help to fetch and carry items Carry out certain cleaning items during the pre-preparation period

• • 7. Carver / trancheur Responsible for carving trolley and the carving of joints at the table as required Will plate up each portion with the appropriate accompaniments • • • 8. Wine butler Responsible for the service of all alcohol drinks during the service of meals.

Almost must be a sales person Should have knowledge when served

• • 9. Cocktail barstaff Well versed in the skills of shaking and stirring cocktails Have knowledge about the alcoholic drinks or non alcoholic drinks, the ingredients necessary for the making of cocktails and of the licensing laws • • 10. Busboys / busgirls Assists the servers during busy cleaning