Work in restaurants is organized in such a way that a certain number of tables are grouped into what are called serving areas. One or more servers can work in an area.
This system is applied in restaurants with a less complex service and less choices of food and drink on their menus.
Serving manager oversees the serving areas, each placed in charge of one server.
Manager – duties:
- before customers arrive, controls preparations,
- checks the appearance of servers,
- checks the knowledge of servers about daily specials and regular menu items,
- greets the customers as they enter and seats them in a particular serving area with the help of the server,
- asks customers what they thought about the food and drink offer, and about the staff,
- assists new servers and evaluates their capabilities and self-reliance,
- oversees the work of servers in the back and the front of the restaurant,
- manages the schedule, weekly and annual vacations, notifies about mistakes made and gives advice on how to correct them,
- organizes professional trainings,
- must be fair,
- pays particular attention to the staff and follows their work.
In a serving area, server fulfills all the duties alone and makes sure the customers are satisfied:
- finishes preparations,
- studies the menu and specials,
- seats the guests in his/her area, hands them the menu,
- takes their orders and charges them,
- brings food and drinks, clears the tables.
Two-server system- This is what do restaurant menagers do in two-server system
Manager: holds the same duties as in the one-server system.
Server in charge of an area – duties:
- must know the food and drink offer very well,
- must know the rules of serving, be skillful at selling, speak foreign languages,
- controls preparations,
- greets the guests, seats them, takes their order, hands them the bill,
- serves the customers with assistance of the back server,
- sees them off together with the back server,
- must be present in the serving area during the entire meal,
- trains the back server.
Back- server, duties:
I. performs necessary preparations, must know the inventory, the food and drink offer, the way they are served, the way tables are cleared and set.