A Restaurant can have all sorts of different structures. Usually the smaller establishments have more of a one-person-for-everything approach. The more upmarket a restaurant pitches itself, the more complex the hierarchy can become.
In our Restaurant, the structure is kept relatively traditional. The entry-level role with us is called a commis waiter. In my eyes the hardest jobs, lowest pay rate but physically hardest job. One up from here and you have a waiter. This role is more guest facing and is doing basic service tasks.
A station headwaiter (or Chef de Rang) runs a service station during a shift. He will be the one that welcomes guests in his station, offers menus, recommends drinks (not only wines), takes orders, completing payments etc.
A Supervisor runs shifts and ensures that the 'ensemble' hits the right notes. This person is important as it ensures that all the above mentioned roles are performing to their assigned tasks.
The Manager is the face of the restaurant. His role involves a range of tasks, such as marketing, cost control, team management, HR and recruitment.
No comments:
Post a Comment