Dining Room Organization
& Personnel
Chapter 3 Highlights
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

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 Structure
of “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 Structure
of “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 Structure
of “Classic Service” Brigade

Maître d’Hôtel (Restaurant 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 Structure
of “Classic Service” Brigade

Trancheur (Carver)


Sommelier (Wine Steward)


Rolls the Cart/Voiture
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 Structure
of “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
Classic Kitchen and Dining Room Brigade
Owner
General Manager
Assistant Manager
Executive Chef
Maitre d'Hotel
Pastry Chef
Captain
Head Bartender
Pastry Cooks
Waiter
Bartender
Busperson
Cocktail Waiter
Asst. Chef
Line Cooks
Bar Back
Kitchen Help
Adapted from Remarkable Service
"Fine Dining"
Owner
General Manager
F & B Director
Assistant Manager
Executive Chef
Maitre d'Hotel
Asst. Chef
Captain
Sommelier
Line Cooks
Waiter
Head Bartender
Kitchen Help
Busperson
Bartender
Cocktail Waiter
Adapted from Remarkable Service
Bar Back
"Bistro"
Owner or General Manager
Chef
Maitre d'Hotel or Floor Manager
Asst. Chef
Runner
Bartender
Line Cooks
Busperson
Bar Back
Kitchen Help
Adapted from Remarkable Service
Casual Chain Restaurant"
"
CEO
Regional Manager
District Manager
General Manager
Shift Managers
Chef
Asst. Chef
Line Cooks
Host
Steward
Server
Busperson
Kitchen Help
Adapted from Remarkable Service