Lightspeed Commerce: What are the reception positions in a restaurant?
Every successful restaurant needs top notch staff to make sure everything runs smoothly and customers are completely satisfied from the moment they walk in the door. Your restaurant reception team should be made up of workers with a variety of skills and talents. It is therefore absolutely crucial for the overall success to find the best person for each of these reception positions.
In addition to technical skills such as being able to work the POS restaurant, restaurant staff should be friendly, open, customer service oriented and able to handle situations on the fly. However, each role has specific responsibilities that are essential to consider when staffing, so let’s dig deeper into these job descriptions.
In this article we will cover:
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Standard front-of-house positions in a restaurant
Not only is the owner the person who makes all the financial and business decisions for the restaurant, but he is also usually the one who creates the restaurant’s brand and participates in its implementation from the start. Due to their high level of involvement in the business, the owner also assumes all legal responsibilities of the restaurant.
Qualifications: While a particular level of education is not required to open a business, a bachelor’s degree in commerce, culinary arts, hospitality, or management or relevant industry experience is extremely helpful. New owners should be prepared to work long hours, be educated on legal issues, worker safety and customer protection, and have excellent leadership, organizational, problem-solving, communication and communication skills. customer service.
It is likely that the owner will not be available to manage the day-to-day operations of the restaurant, which is why a general manager is hired to be their voice and act as the liaison between them and the rest of the staff. The daily tasks of the General Manager include:
- Delegate roles and tasks among staff
- Creation of schedules for staff members
- Determination of the rules to be followed by the staff
- Hiring and firing of staff
- Train new staff
- Establish a good customer service protocol
- Make administrative decisions
- Establishment of commercial technology
- Create a good restaurant flow
- Maintain clear communication between the back and front of house staff
- Supervise the services to the guests of the house
- Guarantee the ideal customer experience
- Report progress and issues to the restaurant owner
Qualifications: Most restaurateurs will want to hire general managers with at least a bachelor’s degree in hospitality, commerce, or management who also have 5-10 years of industry experience. General managers should have a thorough knowledge of driving sales and achieving goals, along with top-notch customer service and interpersonal skills.
Since many restaurants are open long hours, it may not be possible for the General Manager to be there at all times. This is where a shift supervisor comes in to take on some of these management responsibilities and take some of the pressure off. Their tasks include:
- Oversee operations from the front of the house
- Ensure restaurant staff successfully complete their tasks
- Appointment of staff roles
- Handling of staff complaints
- Assist with all customer complaints
- Training staff
- Reporting to the CEO
Qualifications: A team leader should have a minimum of a high school diploma or equivalent, along with industry and management experience. Like the CEO, their interpersonal and customer service skills must be exceptional and they must be goal-oriented. They should also be comfortable with double duty and be able to help the rest of the staff during peak hours.
Often the first point of contact for customers, the host retains an important role in establishing customer needs and expectations and then passing that information on to their server. The host is also responsible for:
- Setting up guest reservations
- Organization of seating plans
- Greet guests while waiting to be seated
- Place guests as tables become available
- Make sure waiters are aware of customers’ allergies or dietary restrictions
- Notify waiters if their guests are celebrating a special occasion, such as a birthday or anniversary
Qualifications: Since being the first point of contact for guests, a host should be very energetic, have good people relations and good communication skills, be organized and have an eye for detail. This is one of the more entry-level entry-level positions out there, so it’s a great option for anyone trying to break into the restaurant industry.
Arguably the most visible members of staff in a restaurant, waiters are responsible for ensuring the satisfaction of all guests. Many restaurants assign each server a station to keep things running smoothly, and their tasks include:
- Take food and beverage orders from guests
- Make sure water glasses are always full
- Provide customers with information on the menu or daily specials
- Setting up the dining room before the service
- Liaise between guests and the kitchen
- Processing invoices after the meal is over
Qualifications: Due to the time spent with guests, waiters are expected to be friendly, accommodating, and have excellent customer service skills. Since many full-service restaurants prefer to hire servers with some industry experience, many new servers will start out as hosts, bussers, dishwashers, or work in a quick service or other related business. to food.
Sometimes the servers can act as their own bussers. However, especially in fine dining establishments, bussers have a distinct role to assist the waiter and help them devote maximum attention to the guests. The tasks of a busser include:
- Serving dishes
- Fill water glasses
- Clear the tables throughout the meal
- Cleaning of tables after the departure of the guests
- Ensure stations are clean and organized for staff use
Qualifications: Being a busser is another entry-level position and a great way for new workers to enter the industry. They must have great attention to detail and be able to move quickly to clear tables of waiters and guests. They must also be good communicators and multitasking, as they may be called upon to manage food and meet a variety of customer needs.
Bartenders are primarily responsible for the upkeep of their space behind the bar and are expected to have knowledge of the wines, spirits, and certainly any drink specials offered by the restaurant. The duties of a bartender include:
- Set up the bar at the start of their shift
- Serve drinks to guests seated at the bar
- Make drinks for waiters to bring to tables
- Make sure the bar is clean and tidy throughout
- Close the bar at the end of the night
Qualifications: Bartenders should have a high level of knowledge of beer, wine, and cocktails, whether that knowledge comes from work experience or a bartending training program. In addition, they must have the same skills as the waiters dealing with customers, especially if the food is served at the bar. A bartender should always be hyper aware of his guests and their level of intoxication, and have the communication and problem-solving skills necessary to keep guests safe.
While some restaurants have both a bar manager and a sommelier, some may combine these two roles into one.
A bar manager shares the same responsibilities as bartenders in addition to the following:
- Supervise bar staff
- Keeping of the bar staff schedule
- Training staff
- Regulation of bar inventory
- Purchase of ingredients for drinks, including alcohol, mixers and toppings
- Creation of new drink recipes
- Keep the bar menu up to date
- Update of the bar’s cash register system
Qualifications: Bar managers should have experience in the industry, preferably behind the bar. A good bar manager will have business management, inventory and accounting skills, the ability to delegate tasks, and great conflict resolution, communication and interpersonal skills. While not required, a graduate degree in management, business, or hospitality is generally preferred.
Additional positions in front of the house in a restaurant
While most of the above FOH positions can be found in the majority of restaurants, there are other roles that will only exist in certain types of establishments. Some involve aspects of gastronomy, while others support an event or a catering side of the business.
A sommelier mainly takes care of the restaurant’s wine list. They earned their title by studying wine at an academic level, so their taste should be respected as they craft a wine list that perfectly complements the restaurant’s dishes. They are also on hand to offer wine recommendations to guests.
Banquets and private events coordinator
When special events are held at the restaurant or VIP guests are present, a banquet and private events coordinator is needed to make sure everything runs smoothly from start to finish. They are the first point of contact for the customer and will take into account all the customer’s special requests for his visit. The Banquets and Private Events Coordinator also coordinates with the General Manager and Head Chef to make sure the event runs smoothly and feedback is well received.
Some restaurants may choose to operate off-site catering services as well, in which a catering coordinator is most certainly helpful. They will connect with the guests, plan and organize the event with them, and then execute the event perfectly. Once the restoration is complete, the coordinator will take all comments into account and implement them for future success. This role may also include marketing the restaurant’s catering service, in particular, in the hope of gaining more business.
If you are an owner preparing to increase your recruiting, be sure to consider the unique attributes required by each restaurant position.
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Lightspeed Commerce Inc. published this content on 12 October 2021 and is solely responsible for the information it contains. Distributed by Public, unedited and unmodified, on October 12, 2021 04:11:03 PM UTC.