A reputable restaurant can be compared to a machine. It needs to be well-oiled so that it can perform at the top level. A good restaurant needs to have an efficient kitchen and great chain of command. New Braunfels restaurants have discovered these and have invested heavily in equipment and human resource to boost their operations. A broad range of functions and roles ought to be performed and filled for the restaurant to continue providing quality services and foods to its guests. Strict supervisors and workers work in tandem to ensure the restaurant runs smoothly even though it confronts challenges of the food service industry.
Roles and functions of a restaurant
A restaurant should have a store manager that bears the responsibility to ensure success is achieved. Some of the management duties include legal compliance as far as food storage and safety are concerned. Others include managing finances, hiring and training workers. They are also tasked with sourcing of ingredients and maintaining supplier relationships.
Floor supervisor functions
This type of supervisory function is quite important in a restaurant. This is because supervisors perform different duties. They train schedule, coach, and interview employees. They can also supervise new team members. This is necessary to ensure the quality standards are achieved. Other than working with their subordinates, they are tasked with opening and closing of the restaurant. These positions are split between front and back house areas. For instance, the head chef should supervise the kitchen staff. He or she is assisted with the sous chef.
These roles in a restaurant can be split into two major categories: back-of-house and front-of-house. The staff includes bartenders, waiters and waitresses, hosts, and bussers. Fine dining restaurants can employ wine specialists, food expediters, and sommeliers. All these workers welcome and serve customers. After this, they clean up and prepare for new diners. The front-of-house staff should clean different restaurant parts and stock the necessary utensils and tools, which are required for operations.
These include dishwashers and cooks. They can be assigned to offer a broad range of roles. However, this is dependent on kitchen design. There are prep cooks that prepare the new ingredients quickly for cooking. The line cooks will then complete orders as soon as they are received. Some classical setups include professionals at every cooking station such as soup station, saute pan or grill. Dishwashing role is very important to ensure continued operation by providing steady flow of clean utensils and dishes.…