ROLE'S & JOB DESCRIPTION'S

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. He or she may
make out duty rosters, holiday schedules, and hours on and off duty, so that all the
ser

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. The captain helps with the compilation of duty rosters
and holiday schedules, and may relieve the restaurant manager, on their days off.
vice areas and outlets run efficiently and smoothly.

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

Waiter

The waiter must be able to carry out the same work as the station head waiter and
relieve him on days off. The waiter will normally have less experience than the station
head waiter. Both the waiter and the station head waiter must work together as a
team, to provide efficient and speedy service.

Trainee/Apprentice

The trainee is the 'learner', having just joined the food service staff, and possibly
wishing to take up food service as a career. During service, this person will keep
the sideboard well filled with equipment, and may help to fetch and carry items, as
required. The trainee carries out certain cleaning tasks during the pre-preparation
period. He may be given the responsibility of looking after and serving some appetizers
or smaller courses, from the appropriate trolleys.

Wine Waiter

The Wine Waiter 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 particular establishment and area.

Host/Hostess

The role of a restaurant host is to attend to guest 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 is usually the
final contact point for the guest and this is a "sales" opportunity. At this time, the host
should find out if the guests would like to make a reservation for the future.

Barman

This person must have good knowledge about the ingredients and methods needed
to make alcoholic drinks.

To Be Continued