Page 17 - Waiter-Learner Manual (ENGLISH).indd

MODULE 1: TOURISM, HOSPITALITY, FOOD AND BEVERAGE SERVICE

specifically accommodated by any other listed categories. Example: Asian Cuisine,
Chinese cuisine, Indian Cuisine, American Cuisine etc.

1.4 Staffing and Management

Focus of recruiting service personnel and management staff should be effective delivery
of services and proper management on daily basis, plus long-term goals of the restaurant.
Usually, restaurant staffing depends on size, covers, style, and type of the food and
extent of the operation. But remember, the key for effective management and service
delivery is teamwork. Following diagram shows a structure of medium size casual dining
restaurant.

Restaurant
Manager

Restaurant
Manager

Station Station Station Wine
Waiter Waiter Waiter Barman Waiter

Trainee Trainee Trainee Trainee

Note: Not every station waiter will have a trainee, but there are usually one or two
helping in the restaurant and learning service skills – just like you!

Restaurant Manager

This person has overall responsibility for the restaurant and other food and beverage
service areas. The restaurant manager sets the standards for service and is responsible
for any staff training that may have to be carried out, on or off the job. He or she may
make out duty rosters, holiday schedules, and hours on and off duty, so that all the
service areas and outlets run efficiently and smoothly.

Captain

This person has overall charge of the service staff/ team. He is responsible for ensuring
that all the duties necessary for the pre-preparation for service are efficiently carried
out and that nothing is forgotten. The captain helps with the compilation of duty rosters
and holiday schedules, and may relieve the restaurant manager, on their days off.

17