Attendants of a hall

Duties of the headwaiter. The headwaiter supervises over all work connected with service of service of visitors in a hall of restaurant.

It supervises over work of waiters, barmen, door-keepers, cleaners of halls, toilets, workers serviznogo buffet and bartenders.

The Headwaiter supervises observance of rules of service of visitors by them, the internal schedule, personal hygiene, uniform carrying; establishes together with workers serviznoj an order of reception, an exchange and delivery by waiters of ware and other subjects of laying; provides timely preparation of a trading hall for restaurant opening.

At the restaurants serving foreign tourists, the headwaiter should organise according to the standard rules their food at restaurant and hotel numbers, and also to spend receptions and banquets. He is obliged to know technology of preparation of dishes, an order of their giving and to consider national features and habits of foreign tourists.

Within day the headwaiter should be in a hall, watch maintenance of cleanliness 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 meet 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 hall cleaning, delivery by waiters in gain cash desk for a day, delivery in serviznuju ware, devices, the linen, received on receipt, to write down in special magazine of the commission which are necessary for executing to the following change.

Headwaiters of restaurant should have magazine of the forgotten things. Waiters, cloakroom attendants and workers of a toilet are obliged to hand over immediately to the headwaiter the forgotten things, and the headwaiter should write down them in magazine.

The Headwaiter supervises over foremen of waiters, makes the schedule of an exit of waiters and other workers for work and supervises its performance; distributes between brigades and links of waiters 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 on receipt forms of accounts, writes down their numbers, checks in the end of day the register made by the waiter in which numbers and the sums of accounts are specified, and vises this register for transfer to cash desk.

The Headwaiter has the right in case of infringement by waiters of rules of service not to suppose them on work or to discharge of it, having informed about it to the director of restaurant; 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. In the work the headwaiter submits to the director of restaurant and follows the its instructions connected with service of visitors of restaurant.

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