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All staff are responsible for the health and safety of the customers. Host/Hostess: responsible for greeting customers at the door, monitoring how many people are seated where and balancing the workload of the waitstaff, tracking reservations and people waiting in line, and seeing customers to their seats 7 making sure they have menus. Oversees waitstaff. Waitstaff: responsible for ensuring the table is clean and set with clean utensils in the proper configuration, greeting the customer at their table in a timely fashion, ensuring the customers have drinks and time to decide on their order, taking that order accurately and conveying it to the kitchen. Responsible for monitoring their tables and ensuring their customers always have drinks and are generally happy; responsible for getting food from kitchen when it's prepared and getting it to the customers, and presenting it without spilling it or touching customers unless necessary. Responsible for ensuring all meals are satisfactory to the customer, then getting out of their way while they eat. Responsible for coming back to clear the table when customers are done eating and asking if the customers want anything else; wash, rinse repeat until customer asks for bill. At that time waitstaff are responsible for ensuring that the ill is accurate before presenting it to the customer. Cook: Inspects the kitchen prior to beginning cooking to ensure it's up to standard regarding food safety guidelines, inspects all food items before use for any sign of cross contamination or spoilage, prepares food in accordance with food safety preparation guidelines to include cooking temperatures and times and presents food on the plate in a generally pleasing fashion. Oversees dishwashers. Dishwashers: responsible for making sure every piece of cutlery and flatware and Cooking Equipment is cleaned with the right amount of cleanser at the right temperature for the right length of time to maintain hygiene and prevent transmission of disease. Janitorial staff: responsible for overall hygiene of restaurant - much more important than most people give them credit for, a good set of janitorial staff can keep a restaurant up to health code and prevent serious lawsuits by maintaining the restaurant's standards of cleanliness. Most restaurants do not have this as a separate position, and include these duties in those of the waitstaff without providing extra training. Manager: ensures all personnel are doing their job, counsels personnel on areas in which they are excelling and areas in which they need to improve, hires and fires as necessary, monitors customer satisfaction and handles all paperwork to include ensuring building is up to all safety codes and standards. Responsible for staff morale and overall restaurant productivity; may be responsible for advertising placement.
In a small restaurant the wait staff may do almost everything. Of course, the primary responsibility of the Wait Staff is to provide the highest quality of service to customers at all times. Other responsibilities include seating customers, presenting them with menus, making appropriate meal and wine suggestions and answering questions regarding food preparation. After writing a food check or memorizing the order, the Wait Staff relays the order to the kitchen for preparation. When the preparation is complete, the Wait Staff serves the food to the customer, using proper rules of etiquette. The serving of a meal may require carving meat, fish or poultry, serving salads, and preparing flaming dishes and desserts. In addition, the Wait Staff may total bills and may be asked to respond to complaints regarding food or service. The Wait Staff may accept payment, refer customers to the cashier or operate the cash register. The Wait Staff may carry and distribute supplies and equipment, assist others in the preparation of foods and properly store food, utilizing knowledge of temperature requirements and spoilage. The Wait Staff is expected to clean and sanitize workstations and equipment and follow all client and regulatory rules and procedures. The supervisor may assign other duties as needed, including clearing and resetting of tables and training and supervising of dining room employee.
Apart from rendering customers the best services below are a few duties and responsibilities of Food and Beverage Manager;
1. Undertake food and beverage related duties ensuring accuracy of transactions and the delivery of customer service is of the highest standard.
2. To continually work to ensure correct handling procedures to minimize china and glassware breakage and food waste.
3. Have the ability to work on a shift basis.
4. Maintaining proper stock of Food and beverage items.
5. Preparation of room quotations which were sent to different companies.
6. Preparation of function contract.
7. Preparation of function bills.
8. Preparation of Air Line Catering Invoices
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The main responsibility of a restaurant hostess would be showing the customer(s) to their table after being greeted. Other traditional responsibilities would include answering phones, taking reservations, and always possessing a warm, welcoming attitude.
the duties and responsibilities of food and beverage servers are to bring you your food and beverage and to have a good attitude, not to be rude, make sure you have everything you need/want.
they have to wait on you for when your there also they have to bring you , your food and drinks entail you leave
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