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    Maitre D Hotel. Head Waiter

    Uploaded by

    Alondra Sanchez
    This document summarizes the roles and responsibilities of various staff positions in a restaurant. It describes positions such as maitre d'hotel, who manages bookings and finds tables for customers; captain, who runs an area and supervises staff; waiters/waitresses, who serve customers and set tables; busboys/busgirls, who clear tables; and food and beverage manager, who oversees the overall running of the restaurant including hiring staff and managing customers.

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    Maitre D Hotel. Head Waiter

    Uploaded by

    Alondra Sanchez
    24 views2 pages
    This document summarizes the roles and responsibilities of various staff positions in a restaurant. It describes positions such as maitre d'hotel, who manages bookings and finds tables for customers; captain, who runs an area and supervises staff; waiters/waitresses, who serve customers and set tables; busboys/busgirls, who clear tables; and food and beverage manager, who oversees the overall running of the restaurant including hiring staff and managing customers.

    Original Description:

    e te amo

    Original Title

    Soberanis

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    This document summarizes the roles and responsibilities of various staff positions in a restaurant. It describes positions such as maitre d'hotel, who manages bookings and finds tables for customers; captain, who runs an area and supervises staff; waiters/waitresses, who serve customers and set tables; busboys/busgirls, who clear tables; and food and beverage manager, who oversees the overall running of the restaurant including hiring staff and managing customers.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    24 views2 pages

    Maitre D Hotel. Head Waiter

    Uploaded by

    Alondra Sanchez
    This document summarizes the roles and responsibilities of various staff positions in a restaurant. It describes positions such as maitre d'hotel, who manages bookings and finds tables for customers; captain, who runs an area and supervises staff; waiters/waitresses, who serve customers and set tables; busboys/busgirls, who clear tables; and food and beverage manager, who oversees the overall running of the restaurant including hiring staff and managing customers.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    Maitre d´hotel. Head waiter.

    I manage bookings. I am the second in command.


    I find tables for customers. I supervises service in a particular area of a
    I assign serving areas to waiting staff. restaurant.
    I supervice their work. In smaller restaurants I carry out the tasks of the
    I deal with any customer complaints. Maitre d´hotel.

    Captain. Waitress/waitresses
    I am also called the Chef the rang. I serve the customers during their meal by taking
    I run one area in a restaurant and supervise the their orders.
    word of two or three staff members I find tables I set the tables.
    for customers. I bring out food when is ready.
    I am responsible in particular for the
    communication between the kichen and the
    front-of-house staff.
    I allocate tasks.
    I supervise service.

    Busboys/Busgirls Food and beverage manager


    I do basic tasks I am responsible for the overall running of a
    I clearing tables. restaurant.
    I bringing bread and I plans the menu
    water to the tables. with the Chef de
    cuisine.
    I am creates the
    right atmosphere
    and ambiance.
    I hires staff.
    I manages and greets customers.
    Host/Hostess Wine waiter
    I meet and Usually only present
    greeting in more formal
    customers. restaurants.
    I takes bookings. Chooses wines.
    I welcomes Serves wines to
    customers to the customers.
    restaurant.
    I Shows customers to their tables.

    Bartender
    I prepares drinks for customers during their meal.
    I gives drinks to the waiter/waiters to take them
    to the customers´tables.
    When there´s no sommelier, I am responsible for
    the is restaurant´s wine stock.

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