Escuela San Gabriel de Colegio de San Gabriel
Arcangel Foundation, Inc. Arcangel of Caloocan
F&B - GRADE 12
BANQUET AND CATERING SERVICES
Module 4: Restaurant Personnel: Position and Duties
Warm Up Activity!
Who am I?
It is my duty to _________________________.
My responsibilities are _____________, ______________, _____________.
Lesson 1: Restaurant Personnel: Position and Duties
All restaurants have specific positions for their staff. The family restaurants will have
fewer positions and a more casual approach to service. Most restaurants will have a
general manager, a dining room manager, hosts, servers, bussers, and expediters. A
fine dining establishment will also have a sommelier and a captain.
General Manager – Oversees the entire operation of the restaurant, from the dining
room, to public relations and marketing.
Dining Room Manager – This position takes care of the dining room, its customers and
servers. This individual must ensure that costs are kept to a minimum, and is often in
charge of hiring and firing of staff. It is the dining room manager's duty to train, or
ensure training, for all front room staff, including servers, bussers, and expediters.
Captain – This position is found usually only in a fine dining establishment and the
duties include service in a specific section of tables. This individual may take orders and
assist servers in that section. This individual rarely leaves the floor because all
responsibility for the section is his or hers.
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Host/ess – The host greets the customer, seats them appropriately, and provides a
menu. This individual will also take reservations over the phone. The host/ess is
responsible for filling service stations, informing servers of changes in the menu and/or
specials, and helps to seat large parties.
Sommelier – The wine steward helps to create the wine list, takes care of the wine
inventory, recommends wine to customers, according to their tastes and the meal they
have chosen, and serving the bottle of wine.
1
Head Waiter – Also known as the maître d, ensures a pleasant dining experience by
the patrons. This individual is responsible for teaching the serving staff the nightly menu
specials, preparation methods, supervises the serving staff and appearance, and
handles clean-up and closing.
Server – Waiter or waitress. This individual is responsible for taking orders from the
customer and serving the customer with high quality service that start with a friendly
greeting and query for immediate needs. The server provides the patrons with menu
information, preparation methods, specials, wine pairings, takes orders – both food and
drink, interacts with the kitchen staff, serves the food and beverages, performs side
duties as needed.
Busser – These individuals assist the servers by keeping the service area clean and
tidy. The busser can be the server's best friend. While the server is busy, the bus
person will keep normal beverage glasses filled, handle requests for additional utensils
and napkins, and handle any accidents that might occur. The busser also takes care of
the clean-up of the table between courses, and when the table departs. The busser is
often responsible for cleaning the restrooms.
Activity 1
Create an organizational chart of your own restaurant
Activity 2
Answer the following questions comprehensively.
1. What are the staffs of a restaurant?
2. Why do we have to know the duty of each restaurant personnel?
3. If the General Manager ask you to do a job which is not your duty, would you do it?
Why or why not?
4. What is the important role of each personnel in a restaurant?
Activity 3
Identify the type of the following restaurant personnel. Write your answer before each
number.
1. Oversees the entire operation of the restaurant, from the dining room, to
public relations and marketing.
2. Takes care of the wine inventory, recommends wine to customers
3. Also known as the maître d.
4. Provides the patrons with menu information .
5. Greets the customer, seats them appropriately, and provides a menu.
6. These individuals assist the servers by keeping the service area clean and
tidy.
7. This individual rarely leaves the floor because all responsibility for the
section is his or hers.
8. This position takes care of the dining room, its customers and servers.
9. Responsible for cleaning the restrooms.
10. This individual is responsible for teaching the serving staff the nightly menu