Staffing – Organising responsibilities
Food and Beverage

Staffing – Organising responsibilities

Organising responsibilities

Duties can be categorised by task, listed and rostered. The type of establishment and the kind of duties to be performed will determine the number of staff required, their time off, and whether a split/straight shift is worked.

The purpose of duty roster is to ensure necessary duties are covered. An ethos of everyone is responsible generally means no one responsible. If human resources are to be efficiently unitised its critical managers and staff alike understand their responsibility and accountable for specific tasks.

Managing individual and team discipline ensures an efficient utilisation of production resources and safeguards customer service experience. Customers soon identify an undisciplined work force and your bottom line will quickly reflect customer dissatisfaction.

You should draw up detailed actionable contingency plans for managing seasonal and unexpected business peaks. Detailed task and duty lists provide the basis for job descriptions, staff training and the standards of performance to be achieved.

Examples of key roles are:

Head chef

Responsible for ordering, receiving, preparing and service of food to guests, staff where food service may be required in a hygienic manner.

  • Food preparation and storage (kitchens, food and equipment stores)
  • Food quality
  • Preparation maintenance of plant, equipment and utensils
  • Food suppliers, cleaning materials
  • Food preparation, storage and wash-up
  • Staff engagement, organising staff and the payment of casual labour
  • Petty cash
  • Goods received, swill areas, corridors, washing-up area, stillroom
  • In all areas ensure hygiene standards are adhered to

Key aims

  • Gross profit in percentage and cash terms
  • Control of labour and ancillary costs in percentage and cash terms
  • Ensure customer service levels are satisfactory

Restaurant manager

Responsible for ensuring service of all food and beverages to guests and staff alike is satisfactory.

  • Restaurant, dispense bars, cloakrooms
  • Restaurant furniture and equipment (small operations may include banqueting)
  • Linen, glass, cutlery, trolleys and stationary
  • Restaurant cash floats, takings, petty cash and casual staff payment
  • Uniforms
  • Transport for late staff
  • In all areas ensure hygiene standards are adhered to

Key aims

  • Labour cost in percentage and cash terms
  • Beverage sales in percentage and cash terms
  • Monitor revenue goals for example average spend per head
  • Ensure customer service levels are satisfactory

Bars manager

Ordering, receiving, preparing and serving of beverage items to guests. Responsibilities may cover maintenance of satisfactory standards of safety, hygiene, service and customer relations.

  • Bars, liquor service areas
  • Bar glassware, equipment and utensils
  • Beverage, tobacco, food and sundry stock
  • Cash floats and takings
  • Management of bar staff
  • Enforcement of beverage licensing laws and hygiene and safety regulations

Key aims

  • Labour and other costs in percentage and cash terms
  • Liquor sales in percentage and cash terms
  • Gross profit in percentage and cash terms
  • Revenue goals and average spend per head figures
  • Ensure customer service levels are satisfactory

Wine waiter

Wine waiters specialise in recommendation and service of beverages to guests. Some operations the wine waiter (sommelier, wine butler, wine captain, wine steward) are responsible for the cellar-master.

  • Select and order beverages
  • Manage cellar layout and maintenance
  • Maintain stock control records, inventory tracking
  • Match sales receipts to inventory records
  • Staff engagement, management, training, and payment
  • Manage cellar, dispense bars
  • Furniture and equipment
  • In all areas ensure hygiene standards are adhered to

Key aims

  • Labour and other costs in percentage and cash terms
  • Liquor sales in percentage and cash terms
  • Gross profit in percentage and cash terms
  • Revenue goals and average spend per head figures
  • Ensure customer service levels are satisfactory

Storekeeper

Storekeepers play a crucial role in managing business profitability. The storekeeper is generally responsible for ordering, receiving and accounting for items issued to authorised departmental staff. Duties may include stock record maintenance, satisfactory standards of safety, hygiene, service and interdepartmental relations.

  • Control and quality of purchases
  • Management of requisitioning procedures
  • Management and organisation of stock
  • Liaison with department heads
  • Control inventory and records
  • Maintain supplier relationship
  • Monitor market prices
  • Best price purchasing taking into account required product specification
  • In all areas ensure hygiene standards are adhered to

Key aims

  • Stock and other costs in percentage and cash terms
  • Wastage in percentage and cash terms

Staff training

Training is a systemised methodology to develop people to meet prescribed working standard.

Generally training objectives are as follows:

  • To maintain or improve quantity and or quality of output by cultivating employee skills.
  • Minimise, reduce accidents
  • Remuneration package to motivate employee to produce the desired output. This can include increase pay, recognition etc.
  • Improve operational profitability, utilisation of equipment and material required to produce and sell a given product service
  • Reduce mistakes, supervision
  • Minimise customer discounts due to inadequate employee skills
  • Create a more harmonise team, improve morale job satisfaction
  • To smooth staff transitions from one job role to another. Implement changes in working practices, increase efficiencies and adjust to changing needs. Help employees to adapt to new working methods.
  • Promote willingness, loyalty organisational interest, increase the desire to excel

The following can identify a training gap

  • If knowledge, skills and attributes displayed by people in their jobs fails to meet employment requirements
  • Changing job needs require new knowledge, skills and attributes to be able to achieve the desired employment output

The advantages of well-crafted training packages

  • Improve standards of performance i.e. ability of staff to deliver required output
  • Ability to measure individual ability
  • Maintain efficient working practices
  • Well defined responsibilities

Management role in training is to:

  • Safeguard staff competencies to carry out the duties required to a prescribed standard
  • Ensure staff working practices comply with legal requirements for example staff under 18 are not working behind the bar and or using equipment categorised as dangerous.
  • Advance and train staff as required to maintain and or improve product services
  • Develop and train staff to support and train new employees
  • Identify training needs for now and in the future
  • Train staff for future role
  • Develop the necessary skills to deliver new product service

Health and safety

Adhering to health and safety regulations benefits both employer and employee.

  • Employers are responsible for selecting reasonably competent staff and the provision of employee training
  • To provide training materials
  • Ensure working environment is safe and the use of equipment won’t result in injury

Employees suffering injury as a result of a breach of health and safety regulations may choose to make a personal injury claim. An employee not suffering an injury able to prove an employer had created a potential hazard may justifiably resign without notice and make a successful claim of unfair constructive dismissal.

Christopher Bird Author

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