You were recently hired as a Dining Room Manager for a new fine dining restaurant that is expected to be opened in two months This restaurant will only be opened for dinner from 6pm 11pm It will seat 40 guests Your restaurant theme will be fine dining French service The owners of the restaurant trust that with your years of experience in Dining Room Management you will be the best person to help them develop a training manual for your front of the house (FOH) staff as well as staffing guidelines To assist you with this assignment you must consider the following How many employees will you hire for this establishment Make sure to discuss how many full time and or part time employees you will have to successfully run this restaurant Draw and label an organizational chart that shows the chain of command within your dining room, including job titles What uniform suggestions can you give to the owners for your staff and why you chose this option Please refer to the theme of the restaurant and include images Identify the various sanitation practices your staff will be required to carry out daily Discuss why is it important to have good sanitation practices in a restaurant operation Explain how you would train your employees in maintaining guest satisfaction Discuss four (4) essential traits you think your servers should have to be successful in your dining room How would you ensure that your servers are familiar with the menu of this new establishment Discuss (4) four training topics that you would cover in your server training session Discuss the policy you would implement to solve unsatisfied guests As a restaurant manager, how important is it for you to understand the details of dining room operation and the importance of having exceptional servers in your restaurant What technology would you recommend for the owner to use in your dining room and for reservation purposes and why You must compare your chosen technology with another system Develop a reservation policy you would implement to eliminate No shows or loss of revenue What policies would you implement for groups and special events

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You were recently hired as a Dining Room Manager for a new fine dining restaurant that is expected to be opened in two months. This

You were recently hired as a Dining Room Manager for a new fine dining restaurant that is expected to be opened in two months. This restaurant will only be opened for dinner from 6pm-11pm. It will seat 40 guests. Your restaurant theme will be fine dining/French service. The owners of the restaurant trust that with your years of experience in Dining Room Management you will be the best person to help them develop a training manual for your front of the house (FOH) staff as well as staffing guidelines. To assist you with this assignment you must consider the following:

How many employees will you hire for this establishment? Make sure to discuss how many full time and/or part time employees you will have to successfully run this restaurant?
Draw and label an organizational chart that shows the chain of command within your dining room, including job titles.
What uniform suggestions can you give to the owners for your staff and why you chose this option? Please refer to the theme of the restaurant and include images.
Identify the various sanitation practices your staff will be required to carry out daily.
Discuss why is it important to have good sanitation practices in a restaurant operation
Explain how you would train your employees in maintaining guest satisfaction?
Discuss four (4) essential traits you think your servers should have to be successful in your dining room?
How would you ensure that your servers are familiar with the menu of this new establishment?
Discuss (4) four training topics that you would cover in your server training session?
Discuss the policy you would implement to solve unsatisfied guests.
As a restaurant manager, how important is it for you to understand the details of dining room operation and the importance of having exceptional servers in your restaurant?
What technology would you recommend for the owner to use in your dining room and for reservation purposes and why? You must compare your chosen technology with another system.
Develop a reservation policy you would implement to eliminate No-shows or loss of revenue.
What policies would you implement for groups and special events?

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To effectively address your questions lets break down each aspect 1 Staffing a Number of Employees Considering the size of the restaurant 40 seats and the expected busy hours 6pm11pm you may need appr... blur-text-image