St. Petersburg College of management and Commerce restaurant staff Student: Polina Khavronina Group: 11gd-22 Teacher: Romashova Maria Borisovna
Food and beverage manager Monitors general work processes in the restaurant. Monitors the ratio of profit and loss. Manages front office and back office. Hires and manages staff. Works with the CEO on marketing initiatives. Other Requirements: Generally a secondary education is an advantage. Experience in the food industry. Communication skills. Leader experience and qualities.
Manager`s assistant Oversees the general work processes in the restaurant during the absence of the senior manager. Helps with determining the balance of profit and loss. Helps with recruiting and managing staff. Helps with order fulfillment, use and storage of inventory and equipment. Often involved in bar management. Other requirements: Preferably secondary vocational education. Leadership qualities. Experience in catering services.
Wine waiter Advises the management in the selection of wine assortments. Recommends wines that suit the meals ordered by guests. Orders and maintains an assortment of wines. Other requirements: Wide knowledge of wine and food pairing
Headwaiter Ensures clear communication between the kitchen and the dining room. Directs waiters, peddlers, observes the situation in the dining room. Maintains an environment of elite service. Seeks advice from senior manager and head chef. Other requirements: Availability of management experience. Knowledge of high-end dining etiquette
Waiter Surrounds guests with attention and takes orders. Provides information and recommendations on the menu. Prepares, verifies and accepts payment. Other requirements: A positive attitude towards people. Ability and willingness to deal with stressful situations. Respect and kindness
Bartender Accepts orders for drinks from waiters or directly from guests. Prepares mixed drinks, pours wine or beer, serves bottled and non-alcoholic drinks. May be responsible for ordering and receiving assortments. Other requirements: Friendly attitude. Maintaining contact with service personnel.
host or hostess Meets the entrance at the entrance. Accompanies and places guests at tables. Can do reception and planning. Pre-orders. Answers phone calls. Provides guests with a menu and cleans up after receiving the order
