1. Restaurant Operations
S4 O2 Identify different jobs, careers, and opportunities in the restaurant industry.
Food Handlers Permit Link:

2. 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

3. 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

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

5. 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

6. 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.

7. 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

8. 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

9. 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

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

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

12. 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

13. 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

14. 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

15. 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

16. 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

17. 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

18. 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

19. 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

20. 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