WHO'S WHO IN SERVICE - Food and Beverage Service Training #5

Summary

This script outlines the hierarchical structure and roles within a restaurant service team. It introduces various positions, from trainee comis and runners to station waiters, sommeliers, and the restaurant manager. Each role's responsibilities are detailed, emphasizing teamwork and the importance of each staff member in delivering exceptional service. The script aims to help staff understand where they fit and how they contribute to the restaurant's success.

Takeaways

• 👨‍🍳 The trainee comi is an entry-level position for those new to the food industry, focusing on back-of-house tasks like preparation and cleaning.
• 🏃‍♂️ The runner or comie assists the station head waiter, with more front-of-house responsibilities such as fetching and clearing plates.
• 🍽️ The station waiter is responsible for serving a specific section of tables, requiring knowledge of the menu and the ability to make recommendations and take orders.
• 👨‍🍳‍🔬 The station head waiter leads the station waiter, offering menu and wine recommendations, and often has more experience.
• 🍷 The sommelier specializes in alcoholic beverages, particularly wines, and suggests pairings that complement the menu items.
• 👨‍💼 The maître d' or head waiter supervises the service staff, ensuring responsibilities are met and sometimes assists with taking orders.
• 📋 The reception head waiter, often also known as a host or hostess, manages bookings, reservations, and greets guests upon arrival.
• 🏢 The restaurant manager oversees the organization and administration, ensuring the restaurant operates efficiently.
• 🔄 The structure of service staff can vary, with positions combined or structured differently depending on the establishment.
• 🔍 Understanding one's role within the service team is crucial for providing excellent service and contributing to the overall dining experience.

Q & A

What is the primary role of a trainee comi in a restaurant?

The trainee comi is an apprentice who has just started in the food industry and assists with preparation and tasks in the back-of-house areas, such as the kitchen, offices, and storage, with little to no guest interaction.

How does a runner differ from a trainee comi in terms of responsibilities?

A runner is more active in front-of-house operations, receiving instructions from the station head waiter, fetching and clearing plates, and assisting with setup and preparation before service.

What is the main responsibility of a station waiter?

A station waiter supports the station head waiter in carrying out food service at the table, which includes having a good knowledge of the menu, food, wine, and other beverages, and may also take guests' orders and make recommendations.

What is the role of a station head waiter in relation to the station waiter?

The station head waiter forms a team with the station waiter, often making menu and wine recommendations, taking orders, and usually having more experience than a station waiter.

What expertise is expected from a sommelier or wine steward?

A sommelier is responsible for the alcoholic drinks served at the restaurant, should have extensive knowledge of all drinks, including wines, and makes wine pairings with dishes on the menu.

What supervisory duties does the maître d' or head waiter have?

The maître d' has a supervisory role, ensuring everyone carries out their responsibilities in preparing for service, may take orders when needed, and can relieve the restaurant manager at times.

What are the typical responsibilities of a reception head waiter or host/hostess?

The reception head waiter, often called a host or hostess, accepts bookings, reserves tables, allocates reservations to sections, and greets guests upon arrival at the restaurant.

How does the restaurant manager's role differ from other positions in the restaurant?

The restaurant manager is in charge of organization and administration, ensuring the restaurant runs smoothly, which includes overseeing the entire service structure and operations.

What is the significance of understanding the structure and roles within a restaurant service team?

Understanding the structure and roles helps individuals know where they fit in and the specific part they play in delivering great service, which is crucial for efficient and high-quality guest experiences.

How might the roles and structure of a restaurant service team differ from one establishment to another?

Roles and structures may vary based on the size and type of the establishment; some positions may be combined, or the hierarchy might be different, but the key is understanding one's role and how it contributes to the overall service.