Презентация на тему Restaurant Staff

the ratio of profit and loss.
Manages front office

and back office.
Hires and manages staff.
Works with the CEO on marketing initiatives.

Other Requirements:
Generally a secondary education is an advantage.
Experience in the food industry.
Communication skills.
Leader experience and qualities.

Food and beverage manager

restaurant during the absence of the senior manager.
Helps with

determining the balance of profit and loss.

Helps with recruiting and managing staff.
Helps with order fulfillment, use and storage of inventory and equipment.
Often involved in bar management.

Other requirements:
Preferably secondary vocational education.
Leadership qualities.
Experience in catering services.

assortments.
Recommends wines that suit the meals ordered by

guests.
Orders and maintains an assortment of wines.
Other requirements:
Wide knowledge of wine and food pairing

Wine waiter

dining room.
Directs waiters, peddlers, observes the situation in

the dining room.
Maintains an environment of elite service.
Seeks advice from senior manager and head chef.
Other requirements:
Availability of management experience.
Knowledge of high-end dining etiquette

Headwaiter

information and recommendations on the menu.
Prepares, verifies and

accepts payment.
Other requirements:
A positive attitude towards people.
Ability and willingness to deal with stressful situations.
Respect and kindness

Waiter

from guests.
Prepares mixed drinks, pours wine or beer,

serves bottled and non-alcoholic drinks.
May be responsible for ordering and receiving assortments.
Other requirements:
Friendly attitude.
Maintaining contact with service personnel.

Bartender

places guests at tables.
Can do reception and planning.

Pre-orders.
Answers phone calls.
Provides guests with a menu and cleans up after receiving the order

host or hostess