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Chapter 1 (ABC)

The document discusses the organizational chart and job roles of a restaurant including the general manager, cashier, cook, and server. It provides qualifications and job descriptions for each role.

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LEON JOAQUIN VALDEZ
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43 views

Chapter 1 (ABC)

The document discusses the organizational chart and job roles of a restaurant including the general manager, cashier, cook, and server. It provides qualifications and job descriptions for each role.

Uploaded by

LEON JOAQUIN VALDEZ
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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CHAPTER 2

ORGANIZATION AND MANAGEMENT ASPECT

A. Organizational Chart

General Manager
The general manager's
responsibility to ensure strategic
goals are met by setting
operational policies, creating
and maintaining budgets,
managing employees, and
more.

Cashier Cook
A cashier is responsible for A Cook plans, prepares,
processing cash, debit, and cooks food items to
credit and check ensure the highest quality
transactions using a cash service and experience
register or other point-of- for customers.
sale system in a retail
environment.

Server
A server at a restaurant takes
orders, responds to inquiries about
the menu and food, sells the
establishments food and
beverages, collects payments,
relays orders to the kitchen staff,
seats guests, and assists with
cleaning.
B.Job Qualifications

General Manager

 Bachelor’s degree in business, management, or related field.


 More education or experience may be preferred or required.
 Excellent communication, interpersonal, leadership, coaching, and conflict
resolution skills.

 Analyzing information and processes and developing more effective or efficient


processes and strategies.
 Strong understanding of business management, financial, and leadership
principles.

Cashier
 Basic math and computer skills.
 Ability to handle transactions accurately and responsibly.
 Customer service or cashier experience.
 Ability to stand, walk, lift heavy items, and work with other team members in a fast-
paced environment to provide excellent service.

Cook

 Sound knowledge of cooking methods and techniques.


 The ability to work in a team.
 The ability to follow recipes.
 The ability to stand for extended periods of time.

Server

 Friendly
 Works well under pressure
 Can juggle a lot of tasks at once
C. Job Descriptions

General Manager

A general manager or Gm is responsible for overseeing operations. In any


business manager job description, you should mention duties that include hiring and
training staff, performing employee evaluations, ordering inventory, and leading initiatives
to grow the business, like marketing campaigns and partnerships. You should also include
these role-specific responsibilities in your business.

Cashier

Cashiers are responsible for serving customers by greeting them, taking their
orders, and answering questions about menu items. Cashiers are also in charge of
financial duties like processing payments and managing the cash box.

Cook

Cook is responsible for all aspects of the food that comes out of the restaurant’s
kitchen. This includes overseeing kitchen operations, planning the menu, developing
recipes, and hiring back-of-house (BOH) staff.

Server

A restaurant server has many responsibilities including welcoming customers,


taking food orders, conducting satisfaction checks, placing orders and serving as liaison
between the kitchen and customers if there are any problems, and collecting payments
for meals. Servers should be knowledgeable about menu items and be able to answer
questions about ingredients and dietary restrictions.

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