Restaurant department in a hotel

Restaurant department roles:

• F&B Employee

• Assistant Restaurant Manager

• Breakfast Staff

• Chef de Rang

• Hostess

• Restaurant Manager

• Restaurant Supervisor

• Sommelier

• Waiter

• Maître d'Hôtel

• F&B Manager

• Hospitality Employee

Working in a hotel's restaurant means you strive every day to bring a smile to the faces of your guests. With a deep passion for food and drink, you ensure this passion is transmitted to the guests while aiming for optimal service and guest satisfaction.

Responsibilities of the restaurant staff

As a team member in the restaurant, you are directly responsible for providing outstanding service to guests, contributing to a perfect stay. Your range of duties includes:

• Guest Service: You greet guests with a lasting smile, serve them efficiently, and enjoy making conversation to create a warm and welcoming atmosphere.

• Operational Tasks: You clear tables, keep the restaurant clean, and handle the mise-en-place. You serve dishes and beverages and ensure tables are neatly set and prepared for new guests.

• Teamwork and Communication: You work closely with the kitchen team, including the breakfast chef, chef de partie, head chef, commis chef, demi chef de partie, cook, sous chef, and independent chef to ensure smooth service.

• Customer Service: You handle guest complaints and requests tactfully and professionally.

• Efficiency and Productivity: You monitor the efficiency and productivity of the department and coordinate the procurement of products.

• Supplier Relationships: You maintain good contact with suppliers to ensure the quality of the products.

Similarities with banqueting

The roles within the restaurant have much in common with those in the banqueting department, such as the banqueting staff role, where hospitality and service are central.