Job Descriptions Restoran.docx

Restaurant is an effort to provide food and beverage services equipped with equipment and equipment for the process of making, storing and serving in a fixed place that does not move with the aim of obtaining profits and or profits.the purpose of the restaurant is to seek profits and make consumers satisfied. restaurant organizations and their responsibilities as follows: 1. Owner Restaurant owner and at the same time the leader of all parts or employees in the restaurant. 2. Restaurant Manager Someone who has been appointed as head of the restaurant operations. Keep an eye on daily operations in restaurants so that they can always provide and provide maximum quality service and maintain service standards in accordance with the regulations that have been set. 3. assistant Manager Someone who is authorized to help the Restaurant Manager in carrying out his duties and responsibilities. Responsible for the operational work of the restaurant if the manager is not in place. 4. Supervisor Someone who is appointed and given the task and authority to conduct supervision in restaurant operations. 5. Chef Someone who is responsible for production operations at a restaurant. duties and responsibilities include managing the kitchen, arranging menus and overseeing the running of the kitchen. 6. Waiter A group of people in charge of serving the needs of restaurant guest orders. their duties and responsibilities include: Presenting food and beverage orders in an efficient and polite way to get guest satisfaction and in accordance with established procedures. 7. Cook Helper A group of people who help chef work in kitchen operations. The cook helper is the executor who works on the orders of his superior.