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The Organization Chart is a graphic outline of the organization structure, showing to whom each
members of the organization hierarchy reports. It is a useful device, but too much should not be
attributed to it. It does not represent the human qualities.

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The objective and moral code

Regularity, promotion
Training policies, Recruiting policies
Wages and salary policies and procedure
Policies as to participation of employees in decisions affecting the organisation
Provision for insurance against injury, sickness and old age
Union organisation

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Purpose of Position
Basic Responsibilities
Specific duties
Report To
Supervises
Contact with others
Working conditions

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The Purpose of a Job Breakdown is to keep standards. Standard operating procedures are essential
tools in the battle for consistency. Managers cannot rely on employee¶s common sense to do the right
thing at the right time. Tasks must be identified in job breakdowns and procedures to perform the
tasks must be spelled out clearly in a step by step manner.V

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Satisfies the guests: Customers are happy with food quality, service, value for money and overall
atmosphere, Enhances the Reputation of the establishment.
Satisfies the Owner by returning a fair profit. (meet sales budgets and control costs).
Employees are happy and co-operativeV

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Meets all budget goals

Ensures quality standards for Food Production (appearance, taste, size) with the Chef
Ensures quality standards for Beverages
Ensures quality standards for Service
Ensures quality standards for Cleanliness
Develops budgets with department heads
Designs and improves restaurant cash security
Meets with guest for special events (catering, banqueting)
Plans all the marketing and advertising activities
Hire / Fire, Supervises, Schedules, Train the F&B Controller, the Chef, Dining Room mgr, F&B
Assistant mgr
Knows the competition
Knows the suppliers
Knows the industry trends
Conduct regular department meeting
Maintain positive employee relations
Must be able to operate all the equipment in restaurant
Ensure good safety and emergency practices
Plans the menus (with Chef) which means define the menu items, name and describe the items,
price the menu, design the menu with pictures, paper, translate the menu«
Management processV

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The manager is responsible for the operation of the units at all times, whether present or not.
At all time, someone must be accountable for each task.
There should be a policy covering everything which happens in a unit. Recipes, Schedules, Rules
and other policies must be in written, communicated and enforced.
Don¶t let any employee to perform any job or task for which the employee has not been trained.
The main responsibility of a manager is to maintain standards constantly (management process).
At regular intervals a manager should look at the restaurant from the guest¶s viewpoint.
During the busy service, managers should concentrate on service.
The secret of productivity is utilisation, available time can always be used for advanced production
training, cleaning.
As much as possible, food purchased should be sold to the customer.
The reputation of no individual is as important as the reputation of the company.
All customers and employee have the right to be treated with respect.
The most important obligation is to protect the health of the customer by providing absolute
sanitation.
We are triying to see how many customers we can serve without compromising our standards.V

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: In large operations, Executive Chef may perform managerial duties only
and supervise a number of chefs. In smaller operation, the Executive Chef or chef may both perform
managerial and production duties. In charge of the production personnel in the kitchen (planning,
conducting, training, hiring/firing).Responsible for Planning Menus (with restaurant mgr). Responsible
for Recipe standardisation, overall food quality, food served to the guest. Distributes / Organise the
Guest Food order, Hygiene, Aware of new trends and costs, Assist in a Food Purchase specification.
Has Knowledge and experience in International and local cuisine, Has a very high salary.

 
V Principal assistant of the Executive Chef / Chef In small and medium operation,
responsible for the meal of the staff

  V Responsible for cooking meat & chicken (except grilled)Responsible for cooking
meat sauces, Replaces the sous chef when absent

  V Responsible for grilling food, Responsible for griddling food, Responsible for
frying food.


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V Responsible for cooking soups

 &!
  Responsible for cold food production (salads, hors d¶oeuvres, salad
sauces), Butcher (cuts meat, chicken, fish)

#  V Responsible for cooking vegetables, Responsible for cooking rice, spaghetti¶s,
potatoes

   Responsible for cooking Fish (except grilled)

  G V Responsible for cooking pastry, Baker

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V Assists chefs (saucier, patissier«), Make Mise-en-Place (preparation,
cleaning, washing)

 '   Chef Stewards oversees stewards, who perform cleaning tasks in a
kitchen, and in charge of purchasing in small operation, Stewards in charge of the dishwashing, pot
washing

J
  #  Help supplier to unload food, Verify the quality, size,
quantity and price of food delivered, Store foodV

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V

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J!
 %! % J       Hire and train
the Dining Room Staff, Supervises and coordinates activities of dining room staff, Checking the
physical condition of the dining room before it opens, complete the ³Mise en Place´, Taking and
Managing Reservations, Purchases and stores beverages (restaurant mgr) , Organise table and seat
settings. If necessary re-arrange, Prepare the staff schedule and make sure enough service
personnel will be on hand, Make sure the menus are in good condition, Turn on lights, heating or
cooling unitsV


J!
 %! % ()*+J    
   Welcome
the guest, Seat the guest, Give the menu to the guest, Discuss menu specials, Take the F&B Order
(Captain, Chef de Rang), Open and serve wine (somelier), Observe the job performances of service
employees, Make sure the guest is satisfied and follow up guest complaints Detect dishonest servers
and guests, Deal with unhappy or difficult guest in a discreet and appropriate manner, Provide special
service (flambé), Check regularly the cleanness of the toilets, Maintain a pleasant atmosphere in the
dining room, Prepare and present the guest bill / check(cashier), Take guest money / credit card
(cashier, restaurant mgr)V


J!
 %! % ()*+J       Turn off
lights, heating or cooling units, Provide reports and statistics for management (sales per day, lunch,
dinner, items, number of guests per day, lunch, dinner, average guest check)V
 %
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 The captain / Chef de Rang are responsible for a part of the restaurant.
According to the type, size of the establishment, the restaurant¶s policy and the captain¶s ability, the
captain may have some responsibilities that are usually reserved for the dining room manager /
MaitreD, Control the ³Mise en Place´, Describe or suggest food with wine, Take the F&B Order, Open
and serve wine (somelier), Bring the guest¶s Food Order to the Chef, Bring the guest¶s Beverage
Order to the Bartender, Bring (and serve) Food & Beverages,V

Œ  ( + These employees serve food and beverage to guests, Clean the table
and make the Mise en Place (busperson)V

    Clean the table, deserve, carry dirty dishes to the kitchen, Change the ashtray,
Serve bred, Pour water, Buy stuff for the guest (cigarettes) Deliver Food, Make the Mise en Place
(linen, tableware, candles), Clean the dining room (Vacuum, Polish, Take the dust)V

Other Service Personnel 


  reservation, prepare guest check, collect money,    Serve
beverages directly to guest V
    Serve beverages to Servers/CaptainV