Dining Room Organization and Personnel

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Dining Room Organization and Personnel

• Presented by
• Margie Ferree Jones

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Types of Restaurants

• Factors in choosing a restaurant
• Kind of food
• Price range
• Level of service
• Ambiance of room

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Types of Restaurants

• Categories of Table-Service Restaurants
• Fine Dining (Please note 1 n)
• Bistro/Trattoria
• Casual/Family

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Qualities of Service Professional

• Physical Appearance
• Neat and Clean Uniform that fits
• Styled Hair
• Nails
• Fresh and Clean Breath
• Well-kept shoes

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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

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Qualities of Service Professional

• Behavioral Traits
• Efficiency
• No empty hands
• Persuasiveness
• Subtle sale technique to express caring
• Loyalty
• Dont blame the kitchen sense of ownership be
  a team player
• Honesty
• Guest must be able to trust staff

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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

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Organizational Structureof Classic Service

• Officer of Mouth gtMaître dHôtel gtGeneral Manager
  gt Manager
• All function as host to guest
• Staff should know
• reporting structure, organizational chart
• nature of position
• characteristics of success

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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 dHôtel

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Organizational Structureof Classic Service
Brigade

• Maître dHôtel (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

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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)

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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

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Adapted from Remarkable Service
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Adapted from Remarkable Service
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Adapted from Remarkable Service
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Adapted from Remarkable Service