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Dining Room Organization and Personnel. Presented by Margie Ferree Jones. Types of Restaurants. Factors in choosing a restaurant Kind of food Price range Level of service Ambiance of room. Types of Restaurants. Categories of Table-Service Restaurants Fine Dining (Please note: 1 “n”)
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Dining Room Organization and Personnel Presented by Margie Ferree Jones
Types of Restaurants • Factors in choosing a restaurant • Kind of food • Price range • Level of service • Ambiance of room
Types of Restaurants • Categories of Table-Service Restaurants • Fine Dining (Please note: 1 “n”) • Bistro/Trattoria • Casual/Family
Qualities of “Service Professional ” • Physical Appearance • Neat and Clean Uniform that fits • Styled Hair • Nails • Fresh and Clean Breath • Well-kept shoes
Qualities of “Service Professional” • Behavioral Traits • Deal with guests with on-going personal concern • Knowledge • Facts of Area, Restaurant, Food and Wine • Proficiency • Work to improve skills and add to skill base • Attentiveness • Knows the “state” of the dining room ( 1 “n”) • Preparedness • Mise en Place • Efficiency • No “empty hands”
Qualities of “Service Professional” • Behavioral Traits • Efficiency • No “empty hands” • Persuasiveness • Subtle sale technique to express caring • Loyalty • Don’t blame the kitchen; sense of “ownership”; be a team player • Honesty • Guest must be able to trust staff
Qualities of “Service Professional” • Behavioral Traits • Politeness • Open doors, pull chairs, give directions, treatment of fellow staff • Dependability • Can your employer count on you? • Composure • No idle chit chat. Proper discussion is about the meal and its service. (host stand hangout) • Sensitivity • “read” the guests needs • Tact • Guest vs. Chef
Organizational Structureof “Classic Service” • Officer of Mouth >Maître d’Hôtel >General Manager > Manager • All function as host to guest • Staff should know • reporting structure, organizational chart • nature of position • characteristics of success
Organizational Structureof “Classic Service” • Design of “Brigade” of Dining Room • efficiency • type & price of menu • physical structure of menu • “Working Your Way Up” • one position is training post for the position above • e.g. Captain as Maître d’Hôtel
Organizational Structureof “Classic Service” Brigade • Maître d’Hôtel (General Manager) • Management of dining room service, public relations, and physical plant • Chef de Salle (Dining Room Manager) • Manager of dining room • not common in U.S. • Chef de rang (Captain) • In charge of service in particular area of dining room. • Takes orders,really interacts with guests
Organizational Structureof “Classic Service” Brigade • Trancheur (Carver) • Rolls the Cart/Voiture • Sommelier (Wine Steward) • Creates wine list, maintains wine inventory, recommends and serves to guests • Commis de rang (Front Waiter) • Assist the captain (chef de rang) helps serve food and beverages, may assist back waiter (commis de suite)
Organizational Structureof “Classic Service” Brigade • Commis de suite (Back Waiter) • Food runner • Commis de debarrasseur (bus person) • stocks side stands/gueridons; clears the table • Receptionniste • Greets and Seats; answers the phone
