Restaurant Operations S4 O2 Identify different jobs, careers, and opportunities in the restaurant industry. Food Handlers Permit Link: http://www.co.davis.ut.us/health/environmental-health-services/permits/food/food-handler-permit

Restaurant Organization Success depends on many factors including the quality of the operations. Most restaurants are divided into two areas: Front of the House Back of the House

General Manager (GM) Responsible for overall management of all in-house operations Creates budgets Forecasts number of guests (covers) to be served and average guest check Determines the number of staff members needed for each shift and station

Front of the House The part of the hospitality establishment that guests view, such as the entrance and dining

Front of the House Service Focuses on professional service and satisfying the customer Initial Impression: Appearances, cleanliness, parking lots, valet Greeting: Welcome and seating preferences Taking and transmitting orders: Presentation of specials, upselling, confirming orders

Front of the House Service - Continued Serving food: delivering meals, refilling drinks, dessert specials Presenting the bill: accepting payment, thanking guests, inviting guests to return. Preparing for the next guest: clearing tables, resetting and restocking.

Front of the House Jobs/Careers Managers Assistant Manager Supervises day to day operations Opening Manager Unlocks the doors, ensures employees and the building are ready of the day Closing Manager Last to leave at night, checks security, sanitation, and preparations for the next day’s service

Front of the House Jobs/Careers - Continued Host and/or Hostess: Greets and seats the guests, may take phone reservations Server: Has the most direct contact with the guests, answers menu questions, offers suggestions, delivers the orders, clears the table, presents the check Cashier: Handles customer’s money, reports the receipts, may prepare bank deposits

Front of the House Jobs/Careers - continued Busser: Assists servers by serving meals and pouring water for guests and clearing tables Bartender: Only staff member who takes the guest’s order, prepares it, and delivers it Assists the servers with drink orders

Back of the House The area in a hospitality establishment guests usually do not view, such as the kitchen, receiving, office, and storage areas

Back of the House Responsible for: Food preparation Production Safety Sanitation Cost control Purchasing Storage Receiving Control for the restaurant

Back of the House Staff Performs These Tasks Plan the menu Prepare food & beverages Determine product specifications Develop purchase orders Obtain bids or quotes Select and contact vendors Place orders or award contracts Receive & inspect deliveries or shipments Store and issue products Evaluate service and products

Back of the House Production An assembly-line process –food is Prepared Plated Expedited by teams at various food stations Salad, cooking line, food prep, and dessert Performed by a chef, head cook, or food-production manager

Back of the House Kitchen Positions Executive Chef Trained professional cook who must be a good manager Hires, trains, and supervises employees Plans meals at the right price Sous Chef (Sauce Chef) Second in command and assistant to the Executive Chef Oversees quality, consistency, and presentation of food production

Back of the House Kitchen Positions Prep Cook Prepares the workstations for the shift: chops vegetables restocks oils, butter, spices, and wine Organizes workstations for chefs to work efficiently Garde-manager Makes garnishes used in food preparation Makes platters & display items for buffets & presentations

Back of the House Kitchen Positions Pastry Chef Prepares sweets and cakes Works closely with the baker or may also be the baker Baker Makes the breads and cakes

Back of the House Kitchen Positions Steward Oversees china, silverware, glassware, linen, and small items such as salt & pepper shakers, vases, and candle holders Expediter Communicates between the Front of the House and the Back of the House

Production and Other Operations Efficient production manages: Portions Waste Costs Calculating product needs Standardizing recipes for consistent quality, portion control, cook/prep time, seasoning, and delivery

Production and other Operations Purchasing Selection and receipt of product Compare brands and suppliers for service, quality, timeliness, and company specifications Inventory control Maintain quality standards Negotiating prices Paying for the product

Production and other Operations Inventory Success requires inventory monitoring Most common system is FIFO (First-in-first-out) Older items are used first Newer items are stocked behind older ones