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Showing posts with the label waiter

Intra-Department relationship

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INTRA-DEPARTMENT RELATIONSHIP No individual department in any hotel can work in isolation. To achieve positive moments of truth in any service provided to the guests, no specific department can be responsible: in fact it should be a collective responsibility of all the departments concerned. Each department is equally important for proper functioning of hotel. The food and beverage service department is one of the major selling points of the hotel. All sections under the umbrella of the F&B department coordinate and cooperate with each other to achieve objectives of the department that are customer, management, and employee focused. The following shows the intra –departmental relationship between sections. 1. Food Production In a food and beverage outlet, the F&B production has the most important role to play. Items prepared/dressed here are the ones that the service personnel sell. To be successful in its operations, it coordinates with the other F&B Sect...
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Waiter

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WAITER Waiting staff/wait staff, are those who work at a restaurant or a bar attending customers supplying them with food and beverages as requested promptly and pleasantly. The waiter is popularly known as a Steward or Commis-de- Rang. A female who "waits" on tables is often called a waitress. The gender-neutral server and collective waitstaff can also be used. The duties of waiting staff include preparing tables (table setting) for a meal, taking customers' orders, serving drinks and food, and cleaning up before, during and after servings in a restaurant. He must have knowledge of proper rules and etiquette in order to furnish working service in either a formal or informal sitting. Other task of a waiter includes: Reports to Senior Captain / Captain to receive necessary instruction for the shift and for any menu changes. Has to attend briefings conducted by Senior Captain. Sets the assigned tables and ensures that the services area too is well-stocked w...
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Location: India
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Station Waiter

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STATION WAITER Station Waiter is known as the Captain. He is responsible for the actual service of food and beverage. He is responsible to maintain his own station and side-boards. He is responsible to settle the bill before the guest departs. He is responsible for the clearance of his tables and side-boards. He is responsible to receive and give a proper hand-over from the preceding to the following shift respectively. He is supposed to carry-out the additional responsibilities which are allotted to him by the senior captain. The steward is supposed to carry out the maintenance of stock of cutlery, linen, crockery at all times in a shift. The steward is supposed to suggest a food and beverage dish to a guest and/or when required.
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Location: India
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Head Waiter

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HEAD WAITER( Maitre’ De Hotel) Head Waiter also known as the   Maitre’ De Hotel He is in charge of the restaurant operations. He is in charge of the whole restaurant in absence of the restaurant manager. He prepares the duty chart of the staff with the approval of Restaurant manager. He looks after the leave and weekly off of the staff. He conducts the daily briefing before the commencement of a shift. He prepares the indent to be picked up from the stores by the steward. He is in charge of the restaurant inventory. He allocates the stations and tables to the captains and stewards. Supervise food service with a view to ensure speed, quality of service and personalization. Motivate staff through fair leadership.
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Location: India
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Reception Head Waiter

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RECEPTION HEAD WAITER He is the man with tremendous responsibilities. He has complete knowledge of the floor plan. He is responsible to maintain and update all different registers like the cover register & sales register. He also maintains a separate register for staff absentees and sends it to the personal department from time to time. He welcomes the guests at the entrance. He informs the staff during the briefing about the possible arrival of VIP’s/celebrity persons. In the absence of the restaurant manager and the head waiter (Maitre’ de Hotel), he is in charge of the restaurant. He presents the menu to the guests. In the absence of the restaurant manager, he is responsible for the public relation activities of the restaurant. In a formal banquet he decides the seating arrangement on the main table. He maintains the guest comment card.
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Location: Unnamed Road, Nayagaon Khurd, Madhya Pradesh 464668, India
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