As the dining room manager of a formal restaurant in a 5-star, 5-diamond rated establishment, you need to ensure adequate staff is scheduled in your dining room for Saturday’s service because the restaurant is completely booked for the evening. You open ate 5:30PM and close at 11:00 PM. You are expecting 225 guests.
Your restaurant seats 125 guests.
You have two Hosts, a Dining Room Manager, Head Waiter, and Wine Sommelier.
Each Server is responsible for 15 customers.
Each Busser reports to two Waiters.
You have two Service Runners.
Create a floor plan for service:
Create a schedule for seating times.
Identify the personnel needed for the evening: Servers, Back Servers, Bussers, Food Runners, Hosts, Sommeliers, etc.
Describe each person’s position and duties.
Describe how you will ensure quality service.
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