G11T1W10 Offline hlayiso.com

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G11T1W10 Once the kitchen brigade has done their work in getting food prepared and cooked, the responsibility is passed over to the restaurant brigade. The restaurant brigade is the team tasked with moving food from the kitchen to the guests. How does the restaurant brigade work? The size of the restaurant, and the type of food that it serves, will dictate how many serving staff make up the restaurant brigade. Being a hierarchical structure, members of a restaurant brigade follow the lead of the restaurant manager who, amongst many things, is primarily responsible for recruiting, training and managing the restaurant staff. In order to work effectively, a restaurant is usually segregated into smaller areas that individual (or small groups of) staff members assume responsibility for – each area is known as a station and generally covers between 30 and 60 seats. Interactive content is hosted on the Obami platform (www.obami.com) courtesy of Sun International

Restaurant Brigade 1. Restaurant manager Setting service standards and ensuring that all staff work well together to meet or exceed these standards is the responsibility of the restaurant manager. In very large establishments that may have more than one restaurant or bar, the restaurant manager may report to a food and beverage manager who would assume responsibility over all. 2. Banqueting manager The banqueting manager is someone who is responsible for the booking, planning and running of special events (like conferences, weddings and other large scale functions) – reporting to the food and beverage manager and communicating with the rest of the restaurant brigade to ensure that an event will run smoothly. Interactive content is hosted on the Obami platform (www.obami.com) courtesy of Sun International

3. Maitre-d’hôtel (head waiter) The head water is someone who is responsible for all aspects of guest service and the staff that provide it. Responsibilities include the drawing up of table layouts and seating plans and ensuring that all necessary equipment is accessible and in working order. The head waiter will also be in charge of greeting guests and handling any of their complaints. In very large restaurants, it is not uncommon to find a number of head waiters that are each in charge of the various stations across the restaurant. 4. Food service staff The food service staff (more commonly known as waiters) are primarily responsible for taking orders from guests and bringing them their food. Also included in their list of duties is the preparation of the tables, making recommendations with regards to the menu, keeping beverages topped up, removing dirty plates, and preparing and serving the bill. 5. Runner The runner is someone (sometimes a trainee) who is responsible for ensuring that tables are set up correctly before service starts, and that dirty plates are all cleared afterwards. They also have to make sure that service areas remain well-stocked and lend a general hand to the waiting staff. Interactive content is hosted on the Obami platform (www.obami.com) courtesy of Sun International

6. Beverage service staff Those who work closely with the bar staff (who prepare drinks) and assume responsibility for keeping the bar well stocked, while being able to share a decent level of knowledge regarding alcoholic and non-alcoholic beverages with guests, are referred to as beverage service staff. 7. Wine steward The wine steward is someone who’s deep knowledge and understanding of wines (and their suitable pairings) assists guests in choosing wine. The wine steward has to manage all aspects of the wine service – from presenting the correct wine-glasses to providing wine coolers and ice-buckets. Glossary brigade team the person responsible for service standards and ensuring that all staff work restaurant manager well together the person responsible for the booking, planning and running of special banqueting manager events Interactive content is hosted on the Obami platform (www.obami.com) courtesy of Sun International

also known as the head waiter - responsible for all aspects of guest service maitre-d’hôtel and the staff that provide it also called food service staff, this person is responsible for taking and delivering food orders to guests and removing any leftovers or empty plates waiter from guests, and serving the bill this person, normally in training, is mostly responsible for setting up and runner clearing tables beverage service this person has a good understanding of beverages and works closely with staff the bar staff this person has a deep understanding of wines and is responsible for sharing this knowledge with guests, while preparing all equipment related to serving wine steward and consuming wine Interactive content is hosted on the Obami platform (www.obami.com) courtesy of Sun International