ORGANIZATION%20CHART

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ORGANIZATION CHART

• Organization is structed based upon eropean
  system ---french system.
• In this system, the Maitre dhotel is in
  charge of the dining rooms, all food and beverage
  outlets or functions.

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• 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.

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TRADITIONAL SYSTEM
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MODERN SYSTEM
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JOB SPECIFICATION

• Restaurant manager
• overall responsible for the organization and
  administration of particular fb service area.
• Set standards for service in dining room
• Responsible for training staff
• Prepare duty roster, holiday list

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• 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

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• 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

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• 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

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• 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

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• 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

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• 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