Restaurant Operations: Front

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Restaurant Operations Front Back of the House
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Front of the House Responsibilities

• Planning server sections
• Organizing employees (lead shift sheet, see who
  is on the floor)
• Communicating with back of the house
• Motivating entire staff
• Controlling the reservations and patrons
• Scheduling front of the house employees

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Front of the House

• Responsible for first impression of the
  restaurant
• Restaurant Manager, Host, Bartenders, Servers and
  Bussers

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Front of the House Positions

• Restaurant Manager
• Forecast how many guests are expected
• Guest count is arrived at by comparing same day
  last year
• Also examine todays weather, day of the week,
  etc
• Share the info with the kitchen
• Responds to customer complaints
• Host or Hostess
• Greets and seats guests
• Provides menus
• Organizes and prepares reservations
• Brings complaints to attention of manager

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• Bartenders
• Check ID to verify age
• Serve wine, beer and spirits
• Clean glasses, utensils and bar equipment
• Take orders both directly from patrons and
  through servers
• Collect money for bar tabs and bills
• Make garnishes
• Ask or remove customers who become loud or
  obnoxious
• Order liquor and bar supplies
• Have Smart Serve training

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• Servers
• Explain various menu items, including ingredients
  and cooking methods
• Know daily specials
• Be able to make suggestions
• Take orders, and deliver food to tables
• Prepare cheques
• Use computer systems like Squirrel
• Stock service areas with supplies

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• Bussers
• Cleans dirty dishes off tables
• Resetting cleared tables
• Refill water glasses
• May bring introductory foods (bread baskets or
  tortilla chips)
• Taking out garbage

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Back of the House

• Called the heart of the operation
• Center of production
• Production sheets must be carefully created and
  kept on top of (know what you have left)
• Someone must be in charge of callingthe orders