JOB AND DUTIES OF DRVICE PERSONNEL

(START IMAGINING THAT THEY GOING TO EXPENSIVE

RESTAURANT)
DUTIES AND RESPONSIBILITIES IN PERSONNEL OF THE
RESTAURANT:
1. Receptionist - who welcomes and greet the guest at the
entrance and escort them to their table.
- assist the guest to their tables, must be hospitable in
entertain the needs of the guest for them to feel
comportable.

2. Waiter/waitress – serves food and beverage order

according to prescribed standards of service.
- responsible in familiarizing the menu with the outlet
specialties as well as the stock items.
- Responsible in getting the orders of the customers.
- Responsible in attending the guest inquiries, request and
complaints.
3. Captain waiter/ station head – oversees the set
up and delivery of service in his/her area.
 Is supervise the preparation and checks the
availability of par stock and oversees the set up
of the outlet and ensures that all the needed
supplies are properly installed and provided.

4. Busboy/busgirl – dining helper and runner.

- the errands in the dining area and she/he assist
the waiter in serving the customers orders and
clear table of soiled dishes.
5. Cashier – prepares and attends to settlement of
customers bill.
- responsible in preparing the bills of the customers and
receives the account for change fund.

6. Manager / outlet manager – is the eye and brain of

every food establishment.
- she/he ensures that service is carried out in
accordance with prescribed standard and policies among
the staff.
- she/ he attend administrative responsibility including
preparation of reports required by the management or
the owner of the restaurant.
( some photos of service personnel)
Activity: Group into three (3) groups, make a simple role-
play on how to do the service personnel to their duties and
responsibilities in the restaurant.

After 10 minutes present your simple role-playing in the

class.
Question:
1. Why do you need to give a good service to the
customers who dine-in to the restaurant?
Answer:
1. We need to give them a good service for the restaurant
to be known not just the food that they offer but on how
the service personnel take good care to the customers.
- We need to give them a good service because customers
are the key of success in every establishments.
Question:
2. If you were going to be one of a service personnel, how
do you entertain our guest?
Asnwer:
2. You should respect the guests and be hospitable.
Question:
3. Why is it important the food personnel in the
restaurant?
Answer:
3. Service personnel is important in the restaurant
because without them food establishment did not
function well.
Evaluation:
I. Matching type: Match column A to column B.
1. She/ he ensures that service a.cashier
is carried out in accordance with
prescribed standards and policies.
2. Does the errands in the dining area. b.receptionist
3. Prepare and attends the settlement c. manager
of customers bill.
4. Supervise in mise-en-place d. station head
preparation and to the daily
inventory of the restaurant.
5. Welcome and greets the e. waiter/waitress
customers.
6. Take and serve food and f. busboy/busgirl
beverages according to
prescribed standards of
service.

II. Site two service personnel and explain how do this

service personnel helps in the operation of the food
establishment.
“Tomorrow” we will go to the next lesson which is
table setting.
thank you !!!