SENIOR HIGH HOMESCHOOL

FACTSHEET – PLUS

Name: __________________________________School: __________________________________

Grade Level/Semester: _____________________Section: _________________________________
Subject: _________________________________Time: ___________________________________
Lesson No.: Q1, Week 1, Day4

I. LESSON OBJECTIVE: Importance of restaurant staff

II. THE LESSON FOR THE DAY
Staffing and Management
The focus of recruiting service personnel and management staff should be effective delivery of services
and proper management on daily basis, plus long-term goals of the restaurant. Restaurant staffing
depends on size, covers, style, and type of the food and extent of the operation. But remember, the key
for effective management and service delivery is teamwork. The following personnel shows a structure of
medium size casual dining restaurant.
Restaurant Manager
This person has overall responsibility for the restaurant and other food and beverage service areas. The
restaurant manager sets the standards for service and is responsible for any staff training that may have
to be carried out, on or off the job.
Captain
This person has overall charge of the service staff/ team. He is responsible for ensuring that all the duties
necessary for the pre-preparation for service are efficiently carried out and that nothing is forgotten.
Waiter
The waiter must be able to carry out the same work as the station headwaiter and relieve him on days-off.
The waiter will normally have less experience than the station headwaiter. Both the waiter and the station
headwaiter must work together as a team, to provide efficient and speedy service.
Wine Waiter/ Sommelier
The sommelier is responsible for the service of all alcoholic drinks, during the service of meals. He must
also be a salesperson. This employee must have a good knowledge of all beverages available, the best
wines to accompany certain foods and the liquor licensing laws applicable to the establishment and area.
Host/Hostess
The role of a restaurant host/ess is to attend to guests needs, particularly, on arrival at the restaurant. The
host should "Meet, Greet and Seat" the guest. The host/ess should make sure that; guests leaving the
restaurant have enjoyed their meal. The host/ess is usually the final contact point for the guest and this is
a "sales" opportunity.
Barman
This person must have a good knowledge about the ingredients and methods needed to make alcoholic
and non-alcoholic drinks.

III. APPLICATION
A well-trained workforce saves a restaurant time and money, and it also increases profitability.
Therefore, ensure that every member of a team from the wait and kitchen staff to the managers receives
solid and continuous training to remain outstanding in the highly competitive industry. It is also
imperative that it work with professional and reputable trainers for a desirable outcome.

Depending on the type of restaurant you are opening, staffing needs will vary. Initially, some of
these roles may cross over, and servers can double as dishwashers in quiet times and managers can be
hosts. Because of this, it is important to hire people who are willing to be flexible in their roles.  Well-
coordinated operations, from buying food to serving it, are an asset to a restaurant. Training programs
provide workers with accurate specifications of their responsibilities and facilitate a harmonious
relationship between employees, which breeds a team spirit. They gel well with each other and fulfil
their duties, which often are interrelated. In a smoothly running restaurants, customers receive their food
on time, chefs cook food as required and waiters treat customers courteously.

(https://smallbusiness.chron.com/importance-training-restaurant-75676.html)

IV. SELF-CHECK
Instruction: Briefly discuss your answer on the question.
1. In your point of view, why is it important to a certain restaurant to have a well identified staff. Is
it beneficial to the part of the owner (of the restaurant) to have a staff who is willing to be
flexible in their roles? Why did you say so?
____________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________