Service Staff

Service Staff
Dining Room Manager / Maitre D / Somelier, Responsibilities before service : Hire and train the Dining Room Staff, Supervises and coordinates activities of dining room staff, Checking the physical condition of the dining room before it opens, complete the “Mise en Place”, Taking and Managing Reservations, Purchases and stores beverages (restaurant mgr) , Organise table and seat settings. If necessary re-arrange, Prepare the staff schedule and make sure enough service personnel will be on hand, Make sure the menus are in good condition, Turn on lights, heating or cooling units

Dining Room Manager / Maitre D / Somelier (p.31) Responsibilities during service : Welcome the guest, Seat the guest, Give the menu to the guest, Discuss menu specials, Take the F&B Order (Captain, Chef de Rang), Open and serve wine (somelier), Observe the job performances of service employees, Make sure the guest is satisfied and follow up guest complaints Detect dishonest servers and guests, Deal with unhappy or difficult guest in a discreet and appropriate manner, Provide special service (flambe), Check regularly the cleanness of the toilets, Maintain a pleasant atmosphere in the dining room, Prepare and present the guest bill / check(cashier), Take guest money / credit card (cashier, restaurant mgr)

Dining Room Manager / Maitre D / Somelier (p.31) Responsibilities after service : Turn off lights, heating or cooling units, Provide reports and statistics for management (sales per day, lunch, dinner, items, number of guests per day, lunch, dinner, average guest check)

Captain / Chef de Rang : The captain / Chef de Rang are responsible for a part of the restaurant. According to the type, size of the establishment, the restaurant’s policy and the captain’s ability, the captain may have some responsibilities that are usually reserved for the dining room manager / MaitreD, Control the “Mise en Place”, Describe or suggest food with wine, Take the F&B Order, Open and serve wine (somelier), Bring the guest’s Food Order to the Chef, Bring the guest’s Beverage Order to the Bartender, Bring (and serve) Food & Beverages,

Food Servers (commis) : These employees serve food and beverage to guests, Clean the table and make the Mise en Place (busperson)

Buspersons : Clean the table, deserve, carry dirty dishes to the kitchen, Change the ashtray, Serve bred, Pour water, Buy stuff for the guest (cigarettes) Deliver Food, Make the Mise en Place (linen, tableware, candles), Clean the dining room (Vacuum, Polish, Take the dust)

Other Service Personnel 
Cashier : reservation, prepare guest check, collect money, Public Bartender : Serve beverages directly to guest  
Service Bartender : Serve beverages to Servers/Captain