Structure of management of restaurant. The headwaiter

you are: Structure of management of restaurant

The headwaiter supervises over all work of waiters, barmen, door-keepers, cloakroom attendants, cleaners of halls, toilets;

The Headwaiter is obliged: to supervise the personnel in observance of rules of service of visitors of restaurant, the internal schedule, personal hygiene, uniform carrying etc.

The Headwaiter establishes together with workers serviznogo buffet an order of reception, an exchange and delivery by waiters of ware and other subjects of laying, provides preparation of a hall for restaurant opening.

Within day the headwaiter should be in a hall, watch cleanliness and order maintenance and correctness of laying of tables.

Before restaurant opening to instruct waiters about an operating procedure in the given day, to check their readiness for service, to acquaint with the menu; to welcome visitors and to help them with a choice of places, charging the further service to waiters.

Upon termination of the working day the headwaiter is obliged to track cleaning of halls, delivery by waiters in gain cash desk for a day, delivery in serviznyj buffet of ware, devices, the linen, received on receipt, to write down in special magazine-diary of the commission which are necessary for executing to the following change.

The Headwaiter will organise work of waiters, forming from them brigades and appointing foremen; makes the schedule of an exit of waiters, other workers of a hall for work and supervises its performance; distributes waiters on separate sites of a hall and the certain quantity of tables assigns to them for service; provides accurate communication of manufacture and a trading hall; observes of correctness of holiday of ready dishes and their registration; gives out to waiters on receipt forms of accounts, writes down their numbers, checks in the end of day the register made by the waiter in which numbers of the sum of accounts are specified, and vises this register for transfer to cash desk.

The Headwaiter has the right in case of infringement by waiters, barmen of rules of service not to suppose them to work or to discharge of it, having informed about it to a restaurant management; at wrong holiday or registration of a ready dish to return it on manufacture, to demand replacement also in the event that the visitor did not like the ordered dish, a garnish or sauce.

The Headwaiter of restaurant should have magazine of the forgotten things. Waiters, cloakroom attendants and cleaners are obliged to hand over immediately to the headwaiter the forgotten things, and the headwaiter should write down them in magazine and report on it on the director.