The system, service areas, guest service areas and service departments of each business are different. In addition to these, the business concept and features are also different. No business has the same characteristics as another business. The following sample Staff Hierarchy and Staff Roles may never be copied and used for another business. This type of work is business specific. It has to be written by people who are specifically familiar with the subject within each business.

 

I want to make an analogy here;

 

I want to give an example from a puzzle game.

 

and Personnel Tasks written for another business, a manager and business owner who wants to implement it in their own business will do the greatest harm to their own business first. I just wanted to remind you. Anyone can copy it. Just as in a puzzle game, only the piece with the required dimensions can complete the missing piece, so in a business only the staff with the required qualifications can complete the missing staff...

 

Maybe there is another staff with much better and superior features, if you want to use it. You make the mistake of your life...!!!

 

That personnel you are trying to evaluate as having superior characteristics will start to poison that department and will make the department chief fall into difficult situations. In order to replace him as soon as possible with different tricks and tricks, he will try to show that he is successful by breaking the peace and stopping the hurricanes himself. That's why people with real characteristics can fill the real gap in a staff...

 

the Staff Hierarchy and Staff Roles?

 

In my international and intercontinental gastronomy consultancy, I prepare all the systems from A to Z in many businesses where I provide restaurant consulting and kitchen consultancy. One of them is the Personnel Hierarchy and the Duties of the Working Personnel. I think I worked on it for 20 days but only in the evenings at my house...

 

As a Turkish cuisine chef who trusts himself and his knowledge, I have never hidden my knowledge. I have always shared and taught to my employees. Because I know that there are millions of information waiting for me in the universe and it is waiting to be discovered...

 

are the kitchen and restaurant supplies required for a group of 3 restaurants and a coffee shop with an average of 100 employees. Here, I would like to point out that, as the coordinator, I am responsible for all service and kitchen departments. In other words, I coordinate my work as the "deputy boss" or the authorized person after the boss in the companies and groups I work for.

 

I work at my workplace during the day and at home in the evening. Because this is my job. If I try, it gets results. If I try, try, control and calculate goals well, the glitches disappear. I report daily to my employers.

 

These activity reports prepared by me;

 

The work done,

Things to do,

Pending jobs

problematic jobs

 

It has headings like --. Likewise, I receive reports of this type and with different features from my employees.

 

"................" is the Group Management Hierarchical Order, Responsibilities and Implementation Principles...

 

On the Great Management List, Mr. .......... "................" and Mr. .......... "................" has equal powers and "................" group are the bosses. They have different responsibilities in terms of promotion, organization, financial management and operations. Sharing these responsibilities is also in their own authority. They are obliged to inform the employees of the group, the local and foreign press centers, and the "................" public about their responsibilities. Shared responsibilities within the hierarchical management structure of a professional business do not limit their current authority over the business. Their jurisdiction is the responsibility in their sharing with their own decisions. This sharing of responsibility does not concern anyone and is not open to anyone's judgment, no opinion can be expressed or talked about. sec. .......... "................" and sec. .......... "................" every decision they take among themselves other "............... It must be applied without question by the group business employees and officials. Mr. .......... "................" and sec. .......... "................"'s decisions are equally equal and cannot be discussed by other employees...

 

sec. .......... "................" and sec. .......... "................", being aware of these responsibilities, reflects their unity and the decisions they take on behalf of the business to their employees with their behaviors and They do not connect with other employees as a boss outside of their areas. In the areas they need, first two months, only Coordinator Executive Chef Ahmet Özdemir, then the person who has the qualifications of General Operations and In some cases, they contact the security officer, accounting officer and purchasing and request the implementation of the changes they want by specifying the details. After examining the reports given to them daily, weekly and monthly, they reply in writing with the instructions they will give to the executive secretary.

 

For the first 2 months, every day at 15:00;

 

* Mr. .......... "................",

* Mr. .......... "................",

* Coordinator Executive Chef Ahmet Özdemir,

* General Operations Manager

 

They hold a meeting. This will be in the form of information and exchange of ideas about the course of work. 3 agenda topics are determined and the meeting is concluded within 30 minutes at the most, without going out of the agenda.

 

A general meeting is held once a week and the entire administration meets with 18 agenda items. The agenda items are determined by Chef Ahmet Özdemir in consultation with the department heads in advance. The persons who will attend this meeting are as follows;

 

* Mr. .......... "................",

* Mr. .......... "................",

* Executive Chef Ahmet Ozdemir,

* General Operations Manager

* Executive Secretary

* Human Resources Officer

* Associate Accountant

* Purchasing Officer

* Security and Square Manager

 

---the duration of the meeting is targeted as approximately 1+1 hour, with a total of 2 hours. But this time may be longer. The following tasks and work flow responsibilities will be updated by Ahmet Özdemir in the first 2 months. When necessary, they directly contact Executive Chef Ahmet Özdemir and ask for necessary changes to be made.

 

01-a- Great Management List;

 

"................" Group CEO

 

All Food and Beverage Services in Gastronomy under the name "................" in "................" the group;

 

* Promotion,

* Organization,

* Group's Foreign Affairs

* Official Statements of the Group,

* Growth in Domestic and Foreign Markets,

 

---includes studies that serve its purpose. He is responsible for the announcement and growth of the group by making statements to local and foreign press groups. "................" They act together by being in constant contact with the Group General Coordinator. They evaluate the special situations among themselves in the areas they are responsible for, and inform the Executive Chef Ahmet Özdemir and the General Operations Officer, and inform them in writing about the mistakes they see or the innovations they want to be made. They do not interfere with any personnel in the enterprise. At the same time, they stand at an equal distance with all employees. Except for Executive Chef Ahmet Özdemir and General Operations Officer, they do not contact other personnel. He fulfills all his requests in accordance with the "boss" qualification through the Executive Chef Ahmet Özdemir and the General Operations Officer.

 

01-b- "................" Group General Coordinator,

All Food and Beverage Services in Gastronomy under the name "................" in "................" the group;

 

* Financial Transactions,

* Official Procedures,

* Internal Affairs of the Group,

* Group's Operations Management,

* All Personnel Management in the Group,

 

--- is responsible with. "................" They act together by being in constant contact with the Group CEO. They evaluate the special situations among themselves in the areas they are responsible for, and inform the Executive Chef Ahmet Özdemir and the General Operations Officer, and inform them in writing about the mistakes they see or the innovations they want to be made. They do not interfere with any personnel in the enterprise. At the same time, they stand at an equal distance with all employees. Except for Executive Chef Ahmet Özdemir and General Operations Officer, they do not contact other personnel. He fulfills all his requests in accordance with the "boss" qualification through the Executive Chef Ahmet Özdemir and the General Operations Officer.

 

01-02-"................" Group Coordinator Executive Chef Ahmet Özdemir

 

"................" On behalf of the group, Mr. .......... "................" and Mr. .......... is responsible for all coordination from A to Z within the group with the authority given by "................". It can control all businesses within the group and request information from business managers. "................" The group management can even hold the General Operations Manager accountable within its hierarchical order and may request an explanation or report in the areas it needs. "................" In group management, Mr. .......... "................" and sec. .......... is the authorized person after "................".

 

02- "................" Group Sub-Management Personnel List:

 

"................" Persons in charge of the department in charge of Group Management act in a full team mentality, and they have to. They respect the responsibilities of their colleagues, who are responsible for the other department, in success-oriented joint works. They believe that success is a team effort and act accordingly. As per their responsibilities, they issue daily, weekly and monthly written caps and send them to the management e-mail. By combining their knowledge in all studies based on guest satisfaction, they take the right decision on behalf of the "................" Group and direct their colleagues in their own departments.

 

"................" Duties of Group sub-Management members; Their sole purpose in the commercial sense Common means in success "................" Group businesses and common purpose "................" The Group' To provide the necessary coordination for the gastronomy enterprises belonging to the company to be the best. The word and understanding of "customer" can never be tolerated in our business procession. There is a "guest" understanding in our businesses. Saying a guest is the same as welcoming an acquaintance who has come to our house. Customer understanding can only be in jewelers, real estate agents or markets. As a food and beverage business, we can be successful if we welcome and bid farewell like guests who come to our house. remember; Success belongs to all of us, failure belongs to all of us. In this regard, the situations that negative and positive results bring and lose to our businesses will definitely concern us all.

 

The results of these negative and positive situations are for all our management personnel; It may cause you to gain new titles in a positive sense, or it may cause you to lose your job in a negative sense. "................" Group management will always be on the side of success and will reward successful department heads with different methods. Instead of department managers who are unsuccessful in their field, new managers who can carry us to success will look for new managers.

 

"................" Persons in charge of the department in Group Management pay attention to the following important topics;

 

* They organize special meetings for the management,

* They talk about important issues in private meetings,

* They imply that they are a whole as a Management against the personnel,

* As a manager, they never intervene in the areas of responsibility of other managers,

* They do not express opinions outside of their own areas of responsibility,

* They never argue among the staff,

* "...................

* ".............." Instead of hiring new staff for vacancies in the group enterprise, they bring suitable subordinate staff,

* They fulfill their duties under their own responsibilities duly...

 

02-01- General Operations Manager

 

The Coordinator reports to Executive Chef Ahmet Özdemir. He is responsible for all departments in the enterprise, negative or positive, without excuse. The person who should give information first is Ahmet Özdemir. Arrival and departure times are flexible.

 

All managers have to send the activity report to be filled in daily, weekly and monthly to the specified e-mail. All employees must be equidistant. The manager never enters into arguments with his friends among other personnel.

 

It is responsible for having the relevant responsibilities fill in all printed documents prepared and approved by the management on a daily, weekly and monthly basis and checking their accuracy.

 

In addition to being responsible for standing at the beginning of the business during the opening hours of the business, it has to be present especially at the opening or closing times.

  

All kinds of construction, electricity, electronics, accounting, kitchen, living room, official and unofficial payments and receivables and payments, organization, guest relations, security issues of the enterprise have to be followed.

 

It should resolve the problems that the department heads cannot overcome. Each staff thinks and acts as if they can take part in the "................" Group Management in the future. Instead of recruiting new staff in vacancies, it tests the suitable ones from the lower staff and raises their title. This will motivate other personnel by increasing their success.

  

He will be aware of everything in the entire enterprise, he will decide everything, but he will stay behind and watch. They should only intervene when necessary and unfavorable and inform their bases about the issue.

 

All kinds of dominance of the business is in his own hands and he is responsible for giving an account to the board of directors for the functioning of the guest satisfaction-oriented business in every sense. One of the most important issues that the General Operations Officer will pay attention to is that the personnel cannot receive service in the areas where the guest receives service.

 

02-01-02- Executive Secretary

 

Responsible for the written and verbal communication of the entire enterprise. Responsible for archiving and protecting all reports from department heads. It ensures that the relevant reports and printed documents are adequately prepared. It enables the meeting requests coming from outside the company to be contacted with the responsible persons. Takes notes when necessary and forwards it to the person in charge at the appropriate time. It prepares the appointment times of the managers and informs the responsible person about this when necessary.

 

Business owners; informs important reminders such as meeting, communication, appointment, special affairs, special instructions one day, one hour and 10 minutes in advance verbally and in writing when necessary. In some cramped situations, he can use his personal initiative to rank and coordinate these meetings.

 

"................" checks all the e-mails of the Group and informs the responsible persons in writing when necessary. It can never delete mail. It creates a written archive for each notification in line with incoming e-mails and ensures that these are folders in their own classes. Presents all kinds of management meetings related to guest satisfaction in writing.

 

02-01-03- Human Resources Officer

 

"................" constitutes all personnel infrastructure that the Group needs and may need in the future. It updates all the personnel found in the personnel bank every month. It ensures the archiving of negative or positive reports given by the department heads and the operating manager about the personnel. performs the personnel performance evaluation of all employees within its authority on a monthly and annual basis. It may be desirable to train staff with a lack of knowledge, but it ensures that people with a lack of character are replaced at the earliest opportunity.

 

It ensures the selection of the staff of the month and the staff of the year, and informs the superiors about the form of the award. It prepares the necessary personnel infrastructure for all employees to take their annual leave and presents them to the department heads. He is always in contact with the department heads. Following the disciplinary punishments given by the administrators ensures the creation of the archive, and in cases where it is repeated for the 3rd time, it sends it to the disciplinary committee and implements the decision.

 

It informs the department heads by creating the necessary written warning notes for the personnel who do not arrive at the hours specified in the work schedules. It follows the social rights of the employees in accordance with the laws of "................" and informs the board of directors about the issues that concern the business in this regard. It does not establish direct contact with the personnel, and acts in line with the opinions of the department heads when necessary. He informs the business manager about the issues he deems inaccurate within the information given to him and presents the issue in writing to the board of directors.

 

01-a- 01-b-02-01-04- Associate Accountant

 

He is responsible for carefully filling in all of the printed documents to be given to him in the necessary areas, organizing them and defining the questions on the document completely and completely and archiving them in the relevant folder. "................" It is among the most important duties of all businesses within the group to deliver and receive the opening and closing cash registers. When necessary, he can check the cash of the business he wants at any time without time and time limit.

 

At the same time, it can make necessary counting studies by taking reports in the liquor store and coffee shop. informs the Business Manager on important issues when necessary. He has to know how much money is available in which bank, how much cash is in the business on a daily basis. It is responsible for counting and weighing all kinds of invoices coming from outside to the business.

 

"................" tracks all receivables and payables of the Group. Like other department heads, he/she reports daily, weekly and monthly to the person he/she is responsible for. "................" informs the business owners in written and verbal form 2 days in advance in order to collect our receivables on time and to pay our debts on time with the authorization given to it by the Group. Re-informs about the same issues for the last 6 hours.

 

All department heads are in constant contact with their friends. It carries out its work in confidentiality and meticulousness. If necessary, sec. .......... "................" and sec. .......... It can directly connect with "................". Mr. .......... "................" and Mr. .......... receives direct orders from "................" and acting in line with their orders is among its top priorities. "................" Protecting and keeping the private information of the group business is among its most important duties. In the event that the information that it is responsible for protecting is disclosed from another source, it is responsible for deciphering the confidential information of the enterprise according to the laws of "................". ..." A lawsuit may be filed by the Group.

 

At the end of each month, he is responsible for delivering the written documents of all official invoices, producer receipts, purchasing documents and personnel payments to the main accounting officer. (This person will be notified by the big management 01-a and 01-b. The big management 01-a and 01-b can bring the issues to the board of directors in writing or verbally.

 

Sets up all payments on the 1st and 17th of each month. Only all wholesale markets are paid a maximum of 2 times a month. Total payments are classified and put in order. Staff salary payments must be within one of this class. Cash proceeds are deposited into the specified accounts on a daily and weekly basis, in line with the decision of the business owners.

 

01-a- 01-b-02-01-05- Purchasing Officer

 

"................" Purchasing, which is one of the most important departments of the group business, should be in close connection with all department chiefs after accounting and kitchen. He can never be a verbal source in his purchases. Every expenditure must be against a written receipt, invoice or receipt. After the purchases are made, they are delivered to the business department by counting or weighing in the presence of the accounting officer. Accounting and purchasing work together, but the main authority is the accountant.

 

Purchases are only 3 days a week. These days are set as dry food, grocery and vegetable purchases. One day before the purchase day, the business departments convey their needs in the relevant fields to the accounting department in writing. The missing lists, which are examined by the accounting, are delivered to the purchasing officer. The purchasing officer conducts price research from the relevant wholesalers and submits it to the accounting officer for approval. The most suitable offer is determined and the purchase is made.

 

In bulk purchases, these inspections and price researches are made in more detail, and the payment plans are adjusted according to the most appropriate business interests by informing the business owners in person. In very important cases, Mr. .......... "................" and Mr. .......... "................" can be contacted directly and, if necessary, informs the board of directors in writing at meeting times. Working hours are at his own discretion, but he must inform the accounting officer. The accounting officer must convincingly complete the documents that he deems incomplete.

 

In materials delivered to business departments; If it is detected as defective, insufficient quality, deficiencies and unsuitable for its purpose, and if the department chief applies to him in this regard, he has to make the necessary corrections. No extra money is paid from the operating cashier for this. It arranges daily, weekly and monthly work reports and sends them to the specified e-mail.

 

02-01-06- Kitchen Chef

 

Prepares weekly work schedules of all employees and submits them to the human resources officer. kitchen staff; personal cleaning, hygiene rules, discipline and working quality are checked and informed in an educational way when necessary. It controls the quality of all food materials coming to the kitchen and contacts the purchasing and accounting officer when necessary. Can make changes in the duties of kitchen workers according to their skill abilities.

 

"................" is responsible "without excuse" for the quality of every kind of food that goes to the guests in the group business. It is responsible for all negative and positive results in guest satisfaction and cannot blame any other kitchen staff in this regard. It trains kitchen workers when necessary and makes them more experienced. It follows innovative presentation techniques and ensures that the food recipes given to it are presented to the guests in full. Coordinates and motivates its employees in their busy work schedule.

 

It is important that it is applied to the determined presentations, original recipe contents, food weights without excuse. At the same time, it ensures that these conditions are fulfilled by the kitchen staff. It monitors material losses and, when necessary, fills in the relevant reports and submits them to the accounting officer. Participates in management meetings when necessary and prepares daily, weekly and monthly reports. It ensures that all kinds of cleanliness, order and full service of the main kitchen and other kitchens are reflected to the guest.

 

It is responsible for the maintenance and order of the material inventory of all kitchens and the writing of the missing lists. When necessary, it goes to the guest tables and receives feedback with short conversations and informs its staff about this. He personally manages the menu planning, cost and special situations from private party, banquet and organization issues and informs his superiors and other department chief friends. He never argues with other department chief friends in front of employees.

 

It follows the daily kitchen standards and strives to maintain and improve the service quality of the business in collaboration with the pastry chef. Supervises occupational safety issues in the kitchen. It acts as a bridge between service personnel and kitchen personnel, and tries to instill a team mentality and teamwork in all employees. In some negative or positive cases, it prepares the necessary reports and informs the senior management and human resources personnel. He maintains strong daily and hourly connections with his fellow department chiefs.

 

02-01-06- 01- Pastry Chef

 

It ensures that the desired menus are presented to the guests in full in line with the directives of the main kitchen chef. He is responsible for making all the desserts in the food menus and the entire coffee shop menu. It follows all the deficiencies of its own kitchen and prepares the lists at the desired times and delivers them to the kitchen chef. He works with his assistant in his own kitchen. He is responsible for all kinds of order, cleanliness and protection of the materials of his kitchen. In special cases, the kitchen chef can determine the list of product types for which he is responsible.

 

02-01-07- Security and Square Officer

 

Depends on the General Operations Manager. In all kinds of negative or positive situations, he can only contact the General Operations Manager. Together with its employees, "... In very important cases, Mr. .......... "................" and Mr. .......... It can connect directly with "................". Security and Square Responsible , who is always in contact with other department chief friends, "... In inappropriate cases, it first informs the operator and intervenes in accordance with the principles of "................".

 

Guest satisfaction is among the priority duties of welcoming and sending off each guest in the best way possible in terms of service and working understanding. Personal cleanliness, speech, style and behavior and discipline of him and his employees represent the "................" businesses. This requires diligence and care. In some cases, it participates in management meetings and informs the board of directors verbally and in writing.

 

02-01-07-01- Security Officer, 02-01-07-02- Security Officer,

 

"................" is responsible for the security of all departments in the group business. They are subordinate to the Security and Field Officer. With the guidance of the Security and Field Officer, within the enterprise;

 

* Welcoming Guest Vehicles,

* To ensure that the vehicles are parked in the most suitable areas,

* Using Extremely Gentle Language,

* Staying Away From Slang Words,

and flexible towards alcoholic guests (remember, we sell alcohol, guests can make mistakes, but we can't),

* You Should Never Be the Initiator of Any Turmoil or Fight,

You can only use your power to end the fight in the turmoil or fight that may arise within our business departments and within the borders of the "................" Group Business.

 

Even if you are right, you cannot hit the guest. However, if the guest has a firearm or cutting tool;

 

1- Notifying the Security and Square Officer, If Unreachable,

2- Mr. .......... "................" And Mr. You must notify .......... "................". If They Can't Be Reached,

3- It is your duty to notify "................" Security Forces.

 

In Case Your Third Article is Implemented;

 

1- Ensuring that Business Personnel Do Not Go Out,

2- Ensuring that our guests in our restaurants do not go out,

3- If possible, the person who cannot be controlled is to be restrained by tying their hands and waiting until the security forces arrive.

 

--don't forget! Do not put yourself and our business in an "unfair" situation by behaving incorrectly in a position where you are right. Strength; It does not require making mistakes, to protect yourself first, then our guests and our staff without any harm, with intelligence and intelligence . The criminal is punished not by us, but by "the laws of ................".

 

02-01-01 Garden Restaurant Manager

 

Depends on the general operating manager. It is his most important duty to ensure that every guest who comes to the garden restaurant is hosted happily without any excuse. The importance of team mentality is always its basic principles. It ensures the application of the following items both outside and inside the restaurant.

 

 

* Personnel cannot receive service, sit, or carry telephones in the areas where the guest receives service,

* Must be at work during busy business hours,

* Preparing the weekly work schedules of the employees,

* Disciplined behavior of personnel,

* Complying with the rules of personal cleaning and hygiene,

* Keeping the clothes belonging to the workplace clean,

* Optimum arrangement of tables and chairs,

* Tables and chairs are always ready and clean for guest service,

* Keeping the Restaurant Glasses in the cleanest way,

* Ensuring and controlling the cleaning of guest toilets at specified intervals,

* Control of arrival and departure times of service personnel,

* Confirmation at least 1 hour in advance by making reservation controls,

* Taking special care of guests in abnormal situations,

* Never enter into arguments with other employees during business hours,

* Managing private organization and group meals personally,

* Performing monthly inventory counts,

* Submitting all the missing lists of the restaurant to the accounting officer one day in advance,

* Checking the accuracy of the documents that need to be arranged during the opening and closing hours,

* All the table arrangement in the garden is clean and ready,

* Garden cleaning is suitable for guest service,

* Ensuring that the guests are welcomed at the door and sent off happily at the door,

* Ensuring that the questionnaires requested by the management are filled by presenting them to the guests after the meal...

 

He prioritizes and controls his subjects. He is always in contact with the kitchen chef. It adopts the understanding that the kitchen and service are a whole and ensures that its personnel adopt it. Provides personnel support to other restaurants when necessary, depending on the workload. When necessary, the garden asks for staff support from other restaurants according to the intensity of the restaurant. He sends his daily, weekly and monthly reports in writing to the e-mail given to him. In case of abnormal situations in personnel discipline or guest relations, duly fills in the written minutes and submits them to the relevant department (human resources, accounting, management, business manager)

 

02-01-02 Fine Dining Restaurant Manager (Second Floor)

 

Fine Dining restaurant "................" is the most important department of the group business. Must have rich knowledge of VIP service details. Depends on the general operating manager. He should know the hierarchy of flexible rules towards guests. The most important duty of Fine Dining is to ensure that every guest who comes to the restaurant is welcomed happily without any excuse. The importance of team mentality is always its basic principles.

 

* It ensures the application of the following items both outside and inside the restaurant.

* Making each of our guests feel special,

* Addressing guests by name if possible,

* Must be at work during busy business hours,

* Preparing the weekly work schedules of the employees,

* Ensuring that its personnel behave within the highest disciplinary rules,

* Complying with the rules of personal cleaning and VIP hygiene,

* Personnel cannot receive service, sit, or carry telephones in the areas where the guest receives service,

* Keeping the clothes belonging to the workplace clean at the highest level,

* The most appropriate arrangement of VIP tables and chairs,

* Tables and chairs are always ready and clean for guest service,

* Ensure and control that the guest toilets are cleaned at specified intervals,

* Control of arrival and departure times of service personnel,

* Confirmation at least 1 hour in advance by making reservation controls,

* Taking special care of guests in abnormal situations,

* After the meal, the guests must ask about their satisfaction,

* Never enter into arguments with other employees during business hours,

* Managing private organization and group meals personally,

* Ensuring that private businessmen are dealt with as VIPs,

* Ensuring the follow-up of VIP materials and making the monthly inventory count personally,

* Submitting all the missing lists of the restaurant to the accounting officer one day in advance,

* Checking the accuracy of the documents that need to be arranged during the opening and closing hours,

* All table layout in Fine Dining restaurant is clean and ready,

* The cleanliness of the Fine Dining restaurant is suitable for guest service,

* Ensuring that the guests are welcomed at the door and sent off happily at the door,

* Ensuring that the questionnaires requested by the management are filled by presenting them to the guests after the meal...

 

He prioritizes and controls his subjects. He is always in contact with the kitchen chef. It adopts the understanding that the kitchen and service are a whole and ensures that its personnel adopt it. Provides personnel support to other restaurants when necessary, depending on the workload. When necessary, Fine Dining requests staff support from other restaurants depending on the intensity of the restaurant. He sends his daily, weekly and monthly reports in writing to the e-mail given to him. In case of abnormal situations in personnel discipline or guest relations, duly fills in the written minutes and submits them to the relevant department (human resources, accounting, management, business manager)

 

02-01-03 Bistro Bar Manager

 

He should definitely stay at work until late at night. Depends on the general operating manager. Unlike other restaurants should have a lot more patience. "................" As a group business, we will work mainly on liquor in this department. Some of our guests may get drunk because we sell liquor. Our job is to manage them and apply some rules flexibly. At the same time, it is to make them feel special for us with our behaviors when necessary.

 

* To make all kinds of control of the whole restaurant before the guests arrive before the opening,

* Making necessary evaluations with the chef and bartender about the latest status of the food menu and drink menus,

* Checking the suitability of personal hygiene and clothes of its employees,

* Making short-term organizations by contacting the DJ about special occasions (birthday, wedding anniversary, etc.),

* Evaluating guest satisfaction-oriented opportunities at every opportunity,

* Personnel cannot receive service, sit, or carry telephones in the areas where the guest receives service,

* Making weekly work schedules of employees,

* To train bistro bar employees and to organize informative meetings,

* Taking part in the service in person, if necessary, depending on the workload,

* Helping other department colleagues by being in contact at any time,

* Keeping the necessary minutes about the personnel violating the operating rules and submitting them in writing to the relevant department,

* To send daily, weekly and monthly reports to the specified e-mail,

* Attending management meetings for necessary explanations in important situations,

* Anticipating all kinds of developments in the Bistro Bar and restaurant that may conflict with the material and moral interests of the "...

 

02-01-04 Coffee Shop Manager

 

Depends on the general operating manager. (female staff) It will adopt the coffee shop, which will sell to passers-by and business guests, as if it were its own business. He will work alone, but in a busy work schedule, he will be assisted by the supervisor he is responsible for (this may be one of the employees of the other department), and he should have experience and experience in coffee making. It follows the latest coffee trends and improves itself. Even if there are no guests, they cannot sit in this area and cannot carry phones during business hours. His eyes should be ready at the door as if a guest will come at any moment.

 

It exhibits the products produced by the patisserie kitchen to its guests in the most appropriate way. One day in advance, he delivers all the missing lists to the accounting officer. Informs the chef of the patisserie kitchen about the missing products. It checks the freshness of the cakes, sweets and cookies in its cabinets and delivers the foods that are out of date, which may be dangerous to human health, to the pastry chef. He fills in the opening and closing reports given to him every day and submits them to the accounting.

 

It arranges the necessary records of the products that may be lost and delivers them to the accounting department. It receives its main safe from the accounting office before the opening time and delivers it to the accounting department at the closing time together with all written minutes. In case of any confusion in the accounts, he asks for help from the accounting department and informs the person in charge. It ensures that the products bought by the guests for gift purposes are packaged in the best way.

 

He is responsible "without excuse" for all kinds of cleaning and ordering of the coffee shop. At the end of each month, with the support of the accounting department, it counts the inventory and arranges the necessary minutes for the missing materials and ensures that they are deleted from the inventory. It physically monitors the temperature of the product display cabinets at certain times of the day. Daily, weekly and monthly activity reports are written and sent to the specified e-mail in written form. It does not intervene in a way that may endanger its own safety in the face of a problem that may arise in the machines. In this regard, he asks for support and help from the general business manager. He also puts a copy of the cash delivery minutes in his own archive. In case of problems that may arise, both minutes will be compared.

 

02-01-05 Liquor Store Manager

 

It will sell directly to the public in its own division. will have the understanding of adopting his business as the owner or boss of his own business. Depends on the general operating manager. It delivers all kinds of deficiencies to the accounting department in writing one day in advance. It sends daily, weekly and monthly negative and positive developments to the e-mail address specified as the activity report. In case of problems that may arise, the information contained in the activity reports sent will be accepted as a source.

 

Before the business is opened, it receives the safe from the accounting officer in return for the printed papers and delivers it in the same way at the closing time of the business. He also puts a copy of the cash delivery minutes in his own archive. In case of problems that may arise, both minutes will be compared. In the liquor store "................" will represent the Group business alone. At the end of each month, the current fixture and inventory are counted with the accounting officer and purchasing officer and compared with the stock management. If there is a deficit or surplus, it is recorded and archived with written minutes.

 

Even if there are no guests, they cannot sit in this area and cannot carry phones during business hours. His eyes should be ready at the door as if a guest will come at any moment. For this, he personally pays attention to the following topics and checks himself.

 

* Uses the special outfit that the business will give him,

* Fills in the opening and closing reports given to him every day and submits them to the accounting,

* He does the cleaning of the liquor shelves himself on the days and times in the cleaning schedule,

* Cannot deal with private affairs during business hours,

* Physically controls the temperature of the liquor cabinets at the specified hours,

* Puts the products purchased by the guests in their bags and delivers them to the guests in the most appropriate way,

* As soon as the liquor and wine types, which will take time to purchase, fall below the given quota, it notifies the accounting department in writing.

* Must pay special attention to personal cleaning and hair care (female staff),

* It does not allow an unpaid product to go outside the boundaries of the shop ,

* Security button should be used in case of unusual situations by guests.

 

02-01- Garden Restaurant Staff List;

 

These principles are the chain brand infrastructure. Some of these principles are as follows. "Some general definitions that all staff should pay attention to"

 

* No personnel can carry phones during business hours,

* Can't get service, sit in the areas prepared for guests,

* Not every personnel can go out of the business areas with the clothes with the official logo given to him,

* No personnel can give information to the guests about their personal issues, and can not engage in personal conversation in these areas,

 

Some of the answers that can be used against the questions and requests of the guests to our staff are as follows. Other important rules to follow will be given to them in the personnel handbook;

 

* Shortest answers,

* The clearest answers,

* Understood, sir.

* I'll bring it right away, sir,

* I'm forwarding it immediately, sir,

* I will inform you about this, sir,

* If you will excuse me, I will investigate this immediately,

* Never ask guest specific questions,

* A private phone number can never be requested from the guest,

* No special relationship can be established with the guest except for the survey information,

* Even if it is his own brother, it is not allowed to sit at the table of the guest,

* No "medication" can be given to the guest in any way, even with humanitarian considerations, under any circumstances,

* The right thing to do in the face of health problems that the guests may experience is to inform the restaurant chef with the "emergency code".

* The bags or wallets of the guests cannot be touched,

* "Jewelry" cannot be worn, except for wedding and engagement rings,

* Flashy watches cannot be used)a staff member should not have a better watch than the guest's),

* Even if the guest wants to take money from his wallet, money can never be taken from the guest's wallet (he will give it),

* Even if the guest requests, the personal phone number cannot be given to the guest, nor can it be taken from the guest ( in such cases, only the business card can be given),

* "...................

* No personnel can use alcohol or drugs within the boundaries of the establishment, even if it is offered by the guest,

 

"................" Group business never serves its guests; Words such as brother, sister, brother, cousin, brother cannot be used. He cannot respond with more laudable gestures and words than necessary. If such situations are detected, disciplinary action will be taken. If the same mistake is repeated after the necessary warnings, he will be terminated due to the crime of lack of discipline.

 

02-01-01 Restaurant Chef

The necessary definition has been made above. This title is also "Garden Restaurant Manager".

 

02-01-02 guest receptionist "Stewardess-lady"

 

Answers all phone calls to the restaurant. He is always in contact with the restaurant chef. Important tasks and some details that need attention are as follows;

 

* Smiling is its greatest feature,

* Welcoming the guest at the door,

* Saying goodbye to the guest at the door,

* To be able to give flexible answers to the special requests of the guests,

* Making reservations and sitting at the most suitable table according to the person's situation,

* Ensuring that the guests fill in the "................" group questionnaires after the meal,

* Making the restaurant cashier and taking on the cashier duty,

* At the end of the work, to prepare the cash documents in writing and to submit them to the accounting officer with the approval of the restaurant chef,

* Being in close contact with other restaurant employees,

* Participating in training meetings organized by the Restaurant Chef,

 

02-01-03 Waiter, 02-01-04 Waiter, 02-01-05 Waiter, 02-01-06 Waiter,

 

Subordinates to the Restaurant Chef. It meets all kinds of food and beverage demands of the guests according to the existing menus. Some other duties and responsibilities are as follows;

 

* Explaining the smart signs in the food and beverage menu to the guest with short words that can be understood clearly,

* Trying to sell to the guest from the sections in the classified menu,

* To be able to agree with other restaurant employees even with eye contact,

* Being involved in the meetings organized by the Restaurant Chef,

* To comply with the information in the personnel handbook,

* To comply with the arrival and departure times in the work schedules,

* To protect the material and moral interests of the "................" Group business in every way and in every field,

* To act completely focused on guest satisfaction,

* To inform the restaurant chef about the problems that may arise at the dinner tables,

* Asking the restaurant chef for help first about the questions asked by the guests about the subjects he does not know,

* To follow the guests who find them at the dinner tables for which they are responsible,

* To follow the table from a distance that the guests cannot hear,

* Paying attention to personal hygiene,

* Fulfilling the duties given by the chefs in restaurant cleaning...

 

They should take into account details such as being in close contact with the kitchen staff. The smallest guest should definitely inform the restaurant chef of his complaint. If there is no restaurant chef, he should inform the restaurant hostess about this. If there is the slightest problem at the guest's table due to his own fault, another waiter should be appointed to take his place by informing the restaurant chef about it.

 

02-01-07 Food Carrier, 02-01-08 Food Carrier,

 

Personnel is responsible for reading and considering the rules in the handbook from beginning to end. Food carriers act as a bridge between the kitchen and the waiters they are responsible for. Food Carriers, who are primarily dependent on restaurant waiters, have to pay attention to the following details. Their common tools are food quality and speed, and their common goal is guest satisfaction, which should be in the restaurant.

 

* Delivering the ordered meals to the guest table on time,

* They deliver the ready meals only to the waiters they are responsible for,

* They never leave food on the guest table under any circumstances.

v They allow the waiter to leave the food on the guest table,

* They stay in close contact with the entire restaurant team,

even negotiate with their colleagues from one end of the restaurant to the other ,

* They provide cleanliness and order in the restaurant outside of business hours,

* Participates in the meetings of the restaurant chef for the purpose of training and program order,

* They comply with the arrival and departure times in the working schedules,

* They provide the connection between the kitchen and the waiters,

* In line with the restaurant chef's requests, he can work in other "................" Group departments during peak business hours,

 

02-01-09 Bartender

 

It is in charge of preparing all kinds of beverage orders requested by the waiters and food carriers. It depends on the restaurant chef. He is responsible for the area where all the drinks in the restaurant are prepared. As the personnel is responsible for complying with the operating rules in the handbook, paying attention to the following details is among their most important duties;

 

* Following the restaurant chef's instructions,

* Being in full contact with colleagues,

* Claiming the drinks embezzled on behalf of the "................" group business

* Checking the embezzled product list every day at the opening and closing hours of the restaurant,

* To follow the latest gastronomy trends and to have information on this subject,

* Attending the meetings organized by the restaurant chef,

* To protect the material and moral interests of the "................" Group business,

* Trying to be an example to other colleagues with work discipline...

* Complying with some general definitions that all personnel should pay attention to

 

It is among the issues that should be paid attention to. In a full team mentality with its colleagues, the "................" Group business shares its guest satisfaction-oriented skills and abilities.

 

02-01-10 assistant bartender

 

He acts in accordance with the orders and requests of the bartender. works in line with the speed of the work and the fulfillment of the service completely. He pays attention to the following topics during his work;

 

* Generally, glass washing and cleaning in the bar,

* Detection of missing materials,

* Daily material withdrawal from the main warehouse,

* Completing the missing glasses in the glass cabinet,

* Using cold glasses especially in beer services,

* Eliminating the deficiencies of the bartender in the busy work tempo,

* Complying with some general definitions that all personnel should pay attention to

 

02-01-11 Hookah Bar

 

It depends on the restaurant chef. He always controls the sitting groups in the garden. It acts in accordance with the following items in its works focused entirely on guest satisfaction;

 

* Complying with some general definitions that all personnel should pay attention to

* Controls the given hookahs at certain intervals,

* It ensures the continuity of garden cleaning during its operation,

* Provides information to fielders and cleaners when necessary,

* Pays attention to the weights of tobacco to be used,

* Never talks to guests about their personal problems,

* Detects the hookah deficiencies one day in advance and delivers it to the restaurant chef,

* He tells the waiters or the restaurant chef about the negativities he has seen on the guest tables during hookah service and maintenance,

* No matter what happens, he can never provide guest service on a subject other than hookah,

* In such cases, it is necessary to inform the responsible person.

 

02-01-12 cleaner,

 

He does cleaning work in every area of the restaurant. He is also responsible for the cleanliness of the entire restaurant and restaurant toilets. Literally, he is responsible for cleaning the entire restaurant from A to Z. Some items to be considered during working hours are as follows;

 

* Responsible for the cleaning of the entire restaurant,

* Takes immediate action in case of instantaneous impurities,

* Dumps the garbage accumulated in the restaurant and in the bar,

* If possible, tries not to reflect the pollution on the guests in cleaning works,

* Immediately performs the cleaning tasks that are told to him by the restaurant employees,

* Washes the trash cans on certain days of the week...

 

If he finds a material that the guests have forgotten, especially in the tables and garden seating, he delivers it to the restaurant chef or the attendant hostess. In such cases, the relevant report is kept and mutually signed. This report is submitted to accounting.

 

02-01-02 Fine Dining Restaurant Staff List (Second Floor);

 

This department "................" is the department where the guests (VIP) who need to be served in the first degree of the group business are found. Vulnerable, unexcused guest satisfaction is important. In particular, all personnel must strictly comply with some general definitions and work in full discipline and harmony.

 

* Jewelry cannot be worn, except for wedding and engagement rings,

* Female or male cannot have large nails,

* Flashy watches can never be used,

* The phone can never be used,

* "................" The clothes given by the group company cannot be used dirty or without iron,

* Clothing other than the official uniform cannot be used,

* The human resources officer will give special instructions to Fine Dining Restaurant employees about dress and personal attitude,

* Music should be used at a level that will close the conversation at the guest tables,

* Do not stay too close to the guest tables,

* Guest tables should be followed from a distance, but you should not disturb the guest with your eyes,

* Before starting the service, deodorant must be used under the armpits,

* Attention should be paid to the shortest questions and the shortest answers ( General definitions that all personnel should pay attention to),

 

Other details will be included in the following job descriptions...

 

02-01-01 Restaurant Chef (hostess-female)

 

It is located at the entrance door in the simplest and most beautiful way. She does not use flashy jewelry. It strives for the best guest satisfaction by carrying out its business in full harmony with the restaurant chef and restaurant employees. Other issues to consider are as follows;

 

* Arranges the weekly work schedules of restaurant employees,

* Controls individual tables by touch and detects whether they are swaying or not,

* If there is a rocking table, it can be resolved by asking the technical service for help,

* Welcoming the incoming guest at the door,

* Saying goodbye at the door in the most satisfied way,

* To ensure that restaurant employees are in full harmony,

* Undertaking the duty of cashier,

* Receiving the safe at the opening,

* Delivering the safe with the documents written at the closing,

* Sharing thoughts by informing the restaurant chef in important situations,

* To follow the discipline and practices of other restaurant employees,

* Memorizing the items that Fine Dining Restaurant Staff should pay attention to...

 

Checking the reports given by the management at the opening and closing of the Fine Dining Restaurant with the restaurant chef and submitting them to the accounting department.

 

02-01-02 Waiter, 02-01-03 Waiter

 

"Same as the garsan definition above." But Fine Dining Restaurant waiters must have superior virtues and skills. Subordinates to the Restaurant Chef. It meets all kinds of food and beverage demands of the guests according to the existing menus. Some other duties and responsibilities are as follows;

 

* After the dishes brought in closed containers with lids are placed on the table, their lids are opened,

* They must have command of the guest tables and understand the guest's body language.

* Experience of at least 12 years or more should be preferred.

* Successful diction, visionary, confident waitresses should be taken into account,

* Explaining the smart signs in the food and beverage menu to the guest with short words that can be understood clearly,

* Trying to sell to the guest from the sections in the classified menu,

* To be able to agree with other restaurant employees even with eye contact,

* Being involved in the meetings organized by the Restaurant Chef,

* To comply with the information in the personnel handbook,

* To comply with the arrival and departure times in the work schedules,

* To protect the material and moral interests of the "................" Group business in every way and in every field,

* To act completely focused on guest satisfaction,

* To inform the restaurant chef about the problems that may arise at the dinner tables,

* Asking the restaurant chef for help first about the questions asked by the guests about the subjects he does not know,

* To follow the guests who find them at the dinner tables for which they are responsible,

* To follow the table from a distance that the guests cannot hear,

* Paying attention to personal hygiene,

* Fulfilling the duties given by the chefs in restaurant cleaning...

 

02-01-04 Food Carrier

 

It is the same as the food carrier duties I mentioned above. But in a fine dining restaurant, this task is done with more care and attention.

 

Personnel is responsible for reading and considering the rules in the handbook from beginning to end. Food carriers act as a bridge between the kitchen and the waiters they are responsible for. Food Carriers, who are primarily dependent on restaurant waiters, have to pay attention to the following details. Their common tools are food quality and speed, and their common goal is guest satisfaction, which should be in the restaurant.

 

* The table waiter is informed 2 minutes before the meals come out,

* After the table waiter is informed, the meals are brought to the restaurant in closed containers with the order of the waiter,

* Delivering the ordered meals to the guest table on time,

* They deliver the ready meals only to the waiters they are responsible for,

* They never leave food on the guest table under any circumstances.

* They allow the waiter to leave the food on the guest table,

* They stay in close contact with the entire restaurant team,

even negotiate with their colleagues from one end of the restaurant to the other ,

* They provide cleanliness and order in the restaurant outside of business hours,

* Participates in the meetings of the restaurant chef for the purpose of training and program order,

* They comply with the arrival and departure times in the working schedules,

* They provide the connection between the kitchen and the waiters,

* In line with the restaurant chef's requests, he can work in other "................" Group departments during peak business hours,

 

02-01-05 Busboy (cleaner)

 

It's the same definition I gave earlier. but here it will be called "cleaning busboy" as a title. He does cleaning work in every area of the restaurant. He is also responsible for the cleanliness of the entire restaurant and restaurant toilets. Literally, he is responsible for cleaning the entire restaurant from A to Z. Some items to be considered during working hours are as follows;

 

* All cleaning and maintenance works are done at the opening and closing of the restaurant,

* Responsible for the cleaning of the entire restaurant,

* Takes immediate action in case of instantaneous impurities,

* Dumps the garbage accumulated in the restaurant and in the bar,

* If possible, tries not to reflect the pollution on the guests in cleaning works,

* Immediately performs the cleaning tasks that are told to him by the restaurant employees,

 

If he finds a material that the guests have forgotten, especially in the tables and garden seating, he delivers it to the restaurant chef or the attendant hostess. In such cases, the relevant report is kept and mutually signed. This report is delivered to accounting.

 

02-01-06 Busboy

 

The restaurant chef fulfills all the needs of the hostess and waiters. Since she works at Fine Dining Restaurant, her actions and behaviors require professionalism. Some issues to consider are as follows;

 

* All of the other staff in the restaurant are of higher rank than him,

* Fulfills the demands of all employees,

* He cannot question what is asked of him,

* Delivers all kinds of items forgotten by the guests on the tables to the restaurant chef or the hostess and signs the written report,

* Helps the food carrier during the service,

* Never goes to the table when the guests call, and informs the responsible waiter as soon as possible (let the waiter, hostess or restaurant chef go),

* Instead of answering the guests' questions in ordinary situations; -Sir, let me call the person in charge who is more knowledgeable about this. He informs his superiors by saying,

* During the service, he always follows the responsible waiter and stays in touch with his superiors even by looking at him,

* Always acts by considering the interests of the "................" Group...

 

He memorizes items such as --and acts in accordance with these principles. Recognizing that the city of "................" serves the most important business people, it explores how people with first-degree service priority are treated. In later times, "................" He trains himself and tries to have more experience in order to be able to take better positions in the group businesses.

 

02-01-03- Bistro Bar Tavern Business Personnel List:

 

Counter system will be used in liquor bottles.

 

02-01-03-01 Bistro Bar Restaurant Chef (Bistro Bar Tavern Responsible)

 

The same definition has been made above. Bistro Bar Tavern Manager will also serve as Bistro Bar Restaurant Chef...

 

He should definitely stay at work until late at night. Depends on the general operating manager. Unlike other restaurants should have a lot more patience. "................" As a group business, we will work mainly on liquor in this department. Some of our guests may get drunk because we sell liquor. Our job is to manage them and apply some rules flexibly. At the same time, it is to make them feel special for us with our behaviors when necessary.

 

* To make all kinds of control of the whole restaurant before the guests arrive before the opening,

* Making necessary evaluations with the chef and bartender about the latest status of the food menu and drink menus,

* Checking the suitability of personal hygiene and clothes of its employees,

* Making short-term organizations by contacting the DJ about special occasions (birthday, wedding anniversary, etc.),

* Evaluating guest satisfaction-oriented opportunities at every opportunity,

* Personnel cannot receive service, sit, or carry telephones in the areas where the guest receives service,

* Making weekly work schedules of employees,

* To train bistro bar employees and to organize informative meetings,

* Taking part in the service in person, if necessary, depending on the workload,

* Helping other department colleagues by being in contact at any time,

* Keeping the necessary minutes about the personnel violating the operating rules and submitting them in writing to the relevant department,

* To send daily, weekly and monthly reports to the specified e-mail,

* Attending management meetings for necessary explanations in important situations,

* Organizing special days and private parties,

* In new opportunities, "................" is one of the group businesses, "Bistro Bar Restaurant" is the best in gastronomy. to make it one of the best,

 

In the Bistro Bar and restaurant "...

 

02-01-03-02 music editor- Dj.

 

It reports to the Bistro Bar Restaurant Chef (Bistro Bar Tavern Responsible). Before the work starts, they make their schedules taking into account the reservations made. In general, he is the person who knows the new trends in the world music charts, even though he is affiliated with the Bistro Bar Restaurant Chef. It applies the "................" trends and world trends in line with their personal initiatives. In harmony with other colleagues, "................" pays attention to the following items in line with the interests of the group businesses;

 

* To follow the latest music trends,

* To follow the "................" trends,

* To take into account some "special" requests of "special" guests,

* Maintaining the rhythm of the entertainment with the music used in the Bistro Bar,

* To increase our guest portfolio by creating special mixed music lists for "................" Group,

* Creating a guest portfolio specific to their own experience,

* Establishing targets to be the best in "................" trends,

* Presenting new projects to the restaurant chef about special deals for special occasions...

 

--- such studies are found. Shares their current projects with their managers, if any, in order for the group businesses to be number one in the "................" trends .

 

02-01-03-03 Bartender

 

The same definition has been given above. The duties that are different in this task will be explained with specific definitions for the relevant department. It is in charge of preparing all kinds of beverage orders requested by the waiters and food carriers. It depends on the restaurant chef. He is responsible for the area where all the drinks in the restaurant are prepared. As the personnel is responsible for complying with the operating rules in the handbook, paying attention to the following details is among their most important duties;

 

* The garden should have different skills than the restaurant,

* Must have knowledge about cocktail types,

* Being in full contact with colleagues,

* Claiming the drinks embezzled on behalf of the "................" group business

* Checking the embezzled product list every day at the opening and closing hours of the restaurant,

* To follow the latest gastronomy trends and to have information on this subject,

* Attending the meetings organized by the restaurant chef,

* To protect the material and moral interests of the "................" Group business,

* Trying to be an example to other colleagues with work discipline,

* Complying with some general definitions that all personnel should pay attention to...

 

---It is among the issues that need attention. In a full team mentality with its colleagues, the "................" Group business shares its guest satisfaction-oriented skills and abilities.

 

02-01-03-04 Waiter, 02-01-03-05 Waiter

 

"Same as the waiter description above." But Fine Bistro Bar Tavern waiters should have different virtues and skills. Subordinates to the Restaurant Chef. They have to catch the best sales by meeting all kinds of food and beverage demands of the guests according to the available menus. Some other duties and responsibilities of Bistro Bar Tavern waiters are as follows;

 

Since they will work in a darker environment, they should know the environment better,

command of the guest tables and understand the guest's body language.

Experience of at least 6 years or more should be preferred.

Successful diction, visionary, confident waitresses should be considered,

They should use more sexy and attractive clothes compared to other department waiters,

 

They should have information about the sections in the classified food and beverage menu,

They should be able to communicate with other restaurant employees even with eye contact in the dark,

They must have the skill and persuasive ability to sell the best liquor,

Like other department employees, they must strictly comply with the information in the Personnel handbook,

 

* To comply with the arrival and departure times in the work schedules,

* To protect the material and moral interests of the "................" Group business in every way and in every field,

* To act completely focused on guest satisfaction,

* To inform the restaurant chef about the problems that may arise at the dinner tables,

* Asking the restaurant chef for help first about the questions asked by the guests about the subjects he does not know,

* To follow the guests who find them at the dinner tables for which they are responsible,

* Compared to our other restaurants, our guests should be treated more understanding and more flexible, we cannot blame the guest for being alcoholic because we sell alcohol,

* To follow the table from a distance that the guests cannot hear,

* Paying attention to personal hygiene,

* Fulfilling the duties given by the chefs in restaurant cleaning...

* Trying to sell food to groups that drink alcohol,

* Knowing the food menu very well in food sales, and memorizing which dishes are more compatible with which alcohol, with the training given to them,

* Trying to sell the chef's recommended dishes and fusion snacks with special recommendations,

 

02-01-03-06 Busboy, 02-01-03-07 Busboy

 

I have made this definition above before. Although they have the same duties, I list their additional duties below.

 

It performs all kinds of services required by restaurant chefs and waiters. Since he works in a bistro bar restaurant, his actions and behaviors require him to be extremely fit and intelligent. Some issues to consider are as follows;

 

* Since the environment will be dark, he should look carefully at the group tables much more than normal conditions,

* All of the other staff in the restaurant are of higher rank than him,

* Fulfills the demands of all employees (including the bartender),

* He cannot question what is asked of him or the orders given,

* Compared to our other restaurants, our guests should be treated more understanding and more flexible, we cannot blame the guest for being alcoholic because we sell alcohol,

* Delivers all kinds of items forgotten by the guests on the tables to the restaurant chef or bartender and signs the written report,

* Helps the food carrier and waiters in every sense during the service,

* Never goes to the table when guests call and informs the responsible waiter as soon as possible (makes the waiter or restaurant chef go),

* Instead of answering the guests' questions in ordinary situations; -Sir, let me call the person in charge who is more knowledgeable about this. He informs his superiors by saying,

* During the service, he always follows the responsible waiter and stays in touch with his superiors even by looking at him,

* Sometimes it can act as a bridge between the DJ and the guests,

* Always acts by considering the interests of the "................" Group...

 

He memorizes items such as --and acts in accordance with these principles. Being aware of the fact that the city of "............" serves the most important business people, she researches and learns how people with first-degree service priority are treated. He applies the training given to him practically in his spare time. Later on, "...................

 

02-01-04- Coffee Shop Business Personnel List (Barista);

 

Coffee Shop Supervisor is also the staff of the coffee shop. It will work alone. If necessary, additional personnel may be requested from the general operating manager. The same definition is given above.

 

Depends on the general operating manager. (female staff) He will adopt the coffee shop, which will sell to passers-by and business guests, as if it were his own business. He will work alone, but in a busy work schedule, he will be assisted by the supervisor he is responsible for (this may be one of the employees of the other department), and he should have experience and experience in coffee making. It follows the latest coffee trends and improves itself. Even if there are no guests, they cannot sit in this area and cannot carry phones during business hours. His eyes should be ready at the door as if a guest will come at any moment.

 

It exhibits the products produced by the patisserie kitchen to its guests in the most appropriate way. One day in advance, he delivers all the missing lists to the accounting officer. Informs the chef of the patisserie kitchen about the missing products. It checks the freshness of the cakes, sweets and cookies in its cabinets and delivers the foods that are out of date, which may be dangerous to human health, to the pastry chef. He fills in the opening and closing reports given to him every day and submits them to the accounting.

 

It arranges the necessary records of the products that may be lost and delivers them to the accounting department. It receives its main safe from the accounting office before the opening time and delivers it to the accounting department at the closing time together with all written minutes. In case of any confusion in the accounts, he asks for help from the accounting department and informs the person in charge. It ensures that the products bought by the guests for gift purposes are packaged in the best way.

 

He is responsible "without excuse" for all kinds of cleaning and ordering of the coffee shop. At the end of each month, with the support of the accounting department, it counts the inventory and arranges the necessary minutes for the missing materials and ensures that they are deleted from the inventory. It physically monitors the temperature of the product display cabinets at certain times of the day. Daily, weekly and monthly activity reports are written and sent to the specified e-mail in written form. It does not intervene in a way that may endanger its own safety in the face of a problem that may arise in the machines. In this regard , he asks for support and help from the general business manager. He puts a copy of the safe delivery minutes in his own archive. In case of problems that may arise, both minutes will be compared.

 

02-01-05- Liquor Store Manager Personnel List (Marketing Person);

 

I have made this definition above before. The Liquor Store Manager is also a marketing and sales person. It will sell directly to the public in its own division. will have the understanding of adopting his business as the owner or boss of his own business. Depends on the general operating manager. It delivers all kinds of deficiencies to the accounting department in writing one day in advance. It sends daily, weekly and monthly negative and positive developments to the e-mail address specified as the activity report. In case of problems that may arise, the information contained in the activity reports sent will be accepted as a source.

 

Before the business is opened, it receives the safe from the accounting officer in return for the printed papers and delivers it in the same way at the closing time of the business. He puts a copy of the safe delivery minutes in his own archive. In case of problems that may arise, both minutes will be compared. In the liquor store "................" will represent the Group business alone. At the end of each month, the current fixture and inventory are counted with the accounting officer and purchasing officer and compared with the stock management. If there is a deficit or surplus, it is recorded and archived with written minutes.

 

Even if there are no guests, they cannot sit in this area and cannot carry phones during business hours. His eyes should be ready at the door as if a guest will come at any moment. For this, he personally pays attention to the following topics and checks himself.

 

* Uses the special outfit that the business will give him,

* Fills in the opening and closing reports given to him every day and submits them to the accounting,

* He does the cleaning of the liquor shelves himself on the days and times in the cleaning schedule,

* Cannot deal with private affairs during business hours,

* Physically controls the temperature of the liquor cabinets at the specified hours,

* Puts the products purchased by the guests in their bags and delivers them to the guests in the most appropriate way,

* As soon as the liquor and wine types, which will take time to purchase, fall below the given quota, it notifies the accounting department in writing.

* Must pay special attention to personal cleaning and hair care ( female staff),

* It does not allow an unpaid product to go outside the boundaries of the shop ,

* Security button should be used in case of unusual situations by guests.

 

02-06-01 Kitchen Chief Staff List;

 

When necessary, it will undertake the duties of the masters who are irreplaceable on leave. Prepares weekly work schedules of all employees and submits them to the human resources officer. kitchen staff; personal cleaning, hygiene rules, discipline and working quality are checked and informed in an educational way when necessary. It controls the quality of all food materials coming to the kitchen and contacts the purchasing and accounting officer when necessary. Can make changes in the duties of kitchen workers according to their skill abilities. It trains new staff from the lower staff for the vacant kitchen staff.

 

"................" is responsible "without excuse" for the quality of every kind of food that goes to the guests in the group business. It is responsible for all negative and positive results in guest satisfaction and cannot blame any other kitchen staff in this regard. It trains kitchen workers when necessary and makes them more experienced. It follows innovative presentation techniques and ensures that the food recipes given to it are presented to the guests in full. Coordinates and motivates its employees in their busy work schedule.

 

 

It is important that it is applied to the determined presentations, original recipe contents, food weights without excuse. At the same time, it ensures that these conditions are fulfilled by the kitchen staff. It monitors material losses and, when necessary, fills in the relevant reports and submits them to the accounting officer. Participates in management meetings when necessary and prepares daily, weekly and monthly reports. It ensures that all kinds of cleanliness, order and full service of the main kitchen and other kitchens are reflected to the guest.

 

It is responsible for the maintenance and order of the material inventory of all kitchens and the writing of the missing lists. When necessary, it goes to the guest tables and receives feedback with short conversations and informs its staff about this. He personally manages the menu planning, cost and special situations from private party, banquet and organization issues and informs his superiors and other department chief friends. He never argues with other department chief friends in front of employees.

 

It follows the daily kitchen standards and strives to maintain and improve the service quality of the enterprise in cooperation with the pastry chef. Supervises occupational safety issues in the kitchen. It acts as a bridge between service personnel and kitchen personnel, and tries to instill a team mentality and teamwork in all employees. In some negative or positive cases, it prepares the necessary reports and informs the senior management and human resources personnel. He maintains strong daily and hourly connections with his fellow department chiefs . When the Plate Designer is not present, this task belongs to the kitchen chef.

 

02-06-01-01 Cold Section Chief

 

"................" is responsible for preparing all the cold dishes in the food menus to be used in the group businesses. He works under the command of the main kitchen chef and completely fulfills all his instructions. It trains its personnel working with it as soon as possible. It teaches the types of food to be made. He is in close contact with the Salad and Cold Starters Chef. They work together at work and share orders. The Salad and Cold Starters Chef is also his assistant.

 

They plan in a way that will give the least loss in the products they have made. Any product they have made must be finished within a maximum of 3 days. The quality of the products waiting in the cabinets for more than 3 days is checked. They definitely inform the kitchen chef about the products to be thrown away and keep a casualty report about the product. This report is given to the accounting officer and is deducted from the available stocks. He is also responsible for cooking olive oil dishes.

 

They adapt to the arrival and departure times in the main kitchen work schedule. They cooperate with other kitchen staff in a very close relationship and fulfill the rules of solid team mentality. "................" obeys and abides by the personnel rules that all personnel in the group businesses must comply with. It pays attention to the presentations of the dishes it produces, to be creative, innovative and suitable for the concept of "................" group restaurants. This attention should be doubled especially for fine dining restaurant meals.

 

02-06-01-02 Hot Section Chief

 

He is the assistant of the chef and the second official in the kitchen. "................" deals with all the main dishes in the food menus to be used in the group businesses, other dishes and their presentations. Contributes to the preparation of missing material lists. Contributes to the preparation of personnel schedules. Controls the cleanliness and order of the kitchen. He has all kinds of responsibilities in the main kitchen and other kitchens, while there is no head chef when necessary.

 

In his spare time, he pays attention to the training and informing of the kitchen staff and makes an effort in this regard. It gives vocational training especially on presentation techniques. When necessary, he works with the chef of the patisserie kitchen to have knowledge and experience about the desserts used in the main course menus. In the absence of the head chef, he is responsible for the operation of all kitchens and for the staff to serve in harmony.

 

It shows the highest performance in menu planning, application and service stages in special programs, banquets, protocols and organizations. He does his best to coordinate and motivate other kitchen workers at the highest level. It ensures its sustainability by carrying out follow-up and control studies in order to reduce the loss to "0" level in production and preparation stages. By fulfilling his responsibilities with respect and discipline, he makes an effort to train himself in the experience to be the chef of this kitchen when the time comes.

 

02-06-01-03 Pan Dishes Chef

 

""................" Group" businesses are obliged to make all the pan dishes in the food menus. It carries out its work under the head chef and hot chef. Particular care and attention is paid to fine dinnig restaurant meals. ""................" Group" is obliged to comply with all personnel rules. It complies with the working hours in the working schedules. As a team with other teammates, the ""................" Group works with a focus on guest satisfaction.

 

The closest coordination is with the hot chef and head chef. It makes an effort to have the dishes belonging to the same table come out at the same time and helps other employees if necessary. As he will pay attention to every meal presentation, he closely follows the Plate Designer in fine dinning restaurant presentations and tries to learn what the Plate Designer can do as soon as necessary. The Plate Design Master will do this work himself with the head chef on his days off.

 

When the Hot Section Chief is on leave, he will also fulfill his responsibilities. Together with his other teammates, he sets an example for his friends to follow by following the team mentality and principles. It masters and applies the "0" loss understanding in the production stages . It protects the interests of the ""................" Group" businesses in the areas it is responsible for. By fulfilling his responsibilities with respect and discipline, he makes an effort to train himself in the experience to be the chef of this kitchen when the time comes.

 

02-06-01-04 Deputy Head of Cold Section

 

He works alongside the Cold Section Chief. He provides all kinds of materials that his chef may need in the kitchen and delivers them to his chef. When necessary, it helps the work in the areas needed in the kitchen as an element that makes up the team. He is the person who will ensure all kinds of order and cleanliness in his department. Gain experience to improve himself as soon as possible. As in every department of the ""................" Group" enterprises, he will be appointed to the same task if he successfully passes the tests to be made in case his chief leaves the job due to a possible reason.

 

He does not look for the vulnerabilities of his colleagues. He supports his friends by trying to cover their shortcomings. Such habits will definitely be noticed by the ""...

 

02-06-01-05 Master of Oven Meals

 

Responsible for making all the bakery dishes in the ""................" Group" restaurants (pizza, lahmacun, oven dishes). One day in advance, he prepares all the missing lists and delivers them to the kitchen chef. The patisserie kitchen will be in close contact with the chef. It will be ready for the service time by preparing all its dough in the patisserie. He is responsible for the cleanliness and order of his own department. All ""................" Group" personnel are responsible for complying with the rules in the handbook.

 

In line with the requests of the head chef and the hot section chief, when necessary, dil helps the departments. In a team spirit, it protects the interests of ""................" Group" restaurants and shows superior performance so that it can be assigned to much better positions in the future. He shares his experiences with the Bistro Bar Cook and inform him to the extent that he can fulfill his responsibilities when he is off. He tries to set an example for his other colleagues by minimizing material losses in all his works.

 

02-06-01-06 Plate Designer

 

It is the main duty of preparing the presentation plates of all the dishes that will go to the fine dining restaurant. At the same time, plate presentations are made by the Plate Design Master in all meals ordered from the garden restaurant and bistro bar. Not only the food, but all kinds of order plates that will go to the tables are designed by the Plate Design Master. These designs are standard. He applies the same things that were shown to him by the coordinator chef Ahmet Özdemir.

 

While presenting hot meals, he completes the preparations before the meal comes out and takes care not to let the food get cold. After the first month, he shares his creativity and new trend presentations with Ahmet Özdemir and the kitchen chef. If it is liked, the quality level of presentation techniques is increased. It keeps the team spirit alive and sets an example to other colleagues with its performance. Complies with the rules in the personnel handbook applicable to all personnel and helps other colleagues to comply.

 

02-06-01-07 Bistro Bar Cook (Fruit, Snack, Fast Food, Soup)

 

Other kitchen workers will come later and close the kitchen. The hot section is subordinate to the chief and the head chef. He works with the Oven Meals master. He shares his current knowledge with the Oven Meals master and only applies what is shown to him. Maintains and implements the standards set by Ahmet Özdemir. ""................" Group restaurants comply with the personnel rules and keep team spirit alive in the kitchen.

 

Applies the techniques of the Plate Designer in food presentations. Because most of the other kitchen workers will not be around for about 2.5 hours. He has to have many of the experiences that other kitchen workers have. All the contents of the Bistro Bar food menu will be shown to him by the coordinator chef Ahmet Özdemir. He is also the only official in the kitchen after the hot chef and kitchen chef are gone. He is aware of his responsibilities.

 

Since he is the last person to leave the kitchen, he checks and marks the items specified in the kitchen closure reports one by one. It closes the electricity and gas connections by controlling it by hand. The dishwashers are responsible for the order and discipline of the cleaners. He never gives out food without the food receipt. (There is no excuse to provide food without a meal voucher, and it's a serious disciplinary offence)

 

All responsibility belongs to the Bistro Bar Cook at the closing of the kitchen. It is the closest name to the kitchen chef after the hot section chef. His track record in hot section chief and kitchen chief, which will be vacated in the future, will be evaluated by managers and if appropriate for these positions, he will be presented as a candidate for major management. In the ""................" Group" personnel hierarchy, personnel starting from the bottom can rise up to general operating responsibility. For this, its track record and performance evaluations in the ""................" Group" enterprises will be taken into account along with its "reliability".

 

02-06-01-08 Cleaner and Cold Storage Supervisor

 

He is responsible for all the helpers, cleaners and dishwashers in the kitchen. He/she may use initiative among his/her duties, provided that he/she informs the hot section chief. All kitchens and all kinds of kitchens;

 

* Cleaning,

* Order,

* Hygiene,

* Layout of the cold storage cabinet,

* The layout of the freezer,

* Layout of dry food warehouse,

* Weekly general cleaning,

* Monthly general cleaning,

 

Checks responsibilities such as -- on a daily basis. Assists the hot section chef and kitchen chef while preparing ingredient lists. He watches the masters during their work and develops himself by learning. They show superior performance in order to be a candidate for vacancies in the kitchen in the future. In abnormal situations, it informs the responsible about the products ending in the warehouses.

 

Follows the work of the boiler dishwasher and plate dishwasher. It performs quality control studies on how well the cleaned plates and cauldrons are cleaned, and warns those responsible when necessary . It prepares the necessary minutes about the casualties that will occur during the works and informs the hot section chief and ensures that they are mutually signed. It ensures that the relevant documents are delivered to the accounting department.

 

He is one of the kitchen workers who will close the kitchen. He is also responsible as the assistant of the Bistro Bar Cook. He helps the Bistro Bar Chef in every way after the other kitchen staff leaves when there is a busy work schedule. Makes sure and controls the following items in the kitchen closure;

 

* Were the electric cartels closed?

* Are the gas valves closed?

* Have the dishwashers been cleaned and their water changed?

* Have the kitchen sinks been cleaned?

* Was the garbage dumped?

* Have the warehouses been arranged and made ready for the morning?

* Have the main kitchen been washed and hygiene standards applied?

 

Allows checks like -- and so on. After getting the approval of the Bistro Bar Chef, they close and lock the main kitchen together.

 

02-06-01-09 Dishwasher

 

It is responsible for cleaning and placing all the dirty dishes in the ""................" Group" restaurants, taking into account the hygiene rules. Depends on the Cleaner and Cold Storage Supervisor. He may ask for help and support from the Cleaner and Cold Storage Supervisor in his busy work schedule . When the kitchen is closed, it cleans the dishwasher and changes its water. Helps other co-workers with kitchen closure.

 

02-06-01-10 Assistant Staff, 02-06-01-11 Assistant Staff

 

They are subordinate to the hot section chief. They are in charge of helping other masters working in the kitchen. They are responsible for the layout of all areas of the main kitchen. During the service, they also perform the following duties in order for the masters to complete their work;

 

* Carrying the dinner plates to the main kitchen,

* Bringing the tools and equipment needed by the masters to their departments,

* Carrying dirty pans and pots to the dishwashing room,

* Carrying the materials needed by the craftsmen from the cold storage,

* Carrying the materials needed by the craftsmen from the dry food warehouse,

* Peeling the potatoes and onions needed before serving,

* Washing vegetables and making them usable,

* Placing all the materials from the purchase in their places,

* Assisting the department chiefs during the service when necessary...

 

It is among its important duties. They should not forget that they can serve as masters in the kitchen staff that will be vacated in the future. For this, they need to have the performance they have shown during the period they worked in the Group, to have team spirit, to comply with the rules in the personnel handbook and to have an exemplary personnel record. .

 

02-06-01- Pastry Department Staff List;

 

02-01-06-01- Pastry Chef

 

It ensures that the desired menus are presented to the guests in full in line with the directives of the main kitchen chef. He is responsible for making all the desserts in the food menus and the entire coffee shop menu. It follows all the deficiencies of its own kitchen and prepares the lists at the desired times and delivers them to the kitchen chef. He works with his assistant in his own kitchen. He is responsible for all kinds of order, cleanliness and protection of the materials of his kitchen. In special cases, the kitchen chef can determine the list of product types for which he is responsible.

 

Additional assistant personnel may be requested from the kitchen chef for special programs and special orders in a busy work schedule. It is responsible for making bread types, cookies, cakes and desserts in all food menus on certain days of the week . Considering the cost calculations, it makes the product types in small sizes and makes it again if the product is demanded and sold. It prevents the products from being thrown away. Minimizes casualties. It warns and controls the employee next to it in this regard.

 

He trains his assistant as soon as he can take care of his place. In his spare time, he trains the staff and gives him detailed information about the making of other products. "................" shows dedication and effort to make the group business one of the best "................" businesses. "................" Group business guests; tries to give the freshest, best, newest and most delicious products. He takes it upon himself to use the highest quality in desserts to be used by the main kitchen.

 

02-06-01-02 Assistant Pastry Chef (Milk Desserts, Dough, Fruits)

 

He is the assistant of the Pastry Chef. He fulfills all the responsibilities of the Pastry Chef on the days when his master is on leave. "................" abides by the personnel rules of the group enterprise and keeps the team spirit alive with his colleagues. In addition, some other duties are as follows;

 

* Completes the duties assigned by the Pastry Chef,

* Follows the display cabinets of the coffee shop daily,

* Inform your supervisor about the missing products in the cabinets,

* Responsible for the arrangement of under -counter and vertical cabinets,

* Assists the chief in preparing material lists,

* Pays attention to material losses and informs the chief about possible situations,

* Tells the chef about the products that fall below the specified number about the product list of the main kitchen and the coffee shop,

* Responsible for the cleanliness and order of the entire patisserie kitchen,

* Carries the products to be used daily from the cold storage and dry food storage to the kitchen...

 

--Your chef watches his work at every opportunity and gets to know about the production of the products as soon as possible. Assists the coffee shop clerk in arranging the display cabinets when needed. It controls the products that are not consumed within 3 days by touching and tasting them. He informs his supervisor about their current quality. "................" strives to be an exemplary staff member of the Group.

 

02-07-01-02- Square Cleaner - Cauldron Dishwasher

 

He is responsible for washing all kinds of tools and equipment that are used by the department chiefs and that are contaminated in the kitchen, excluding plates. He places the items he washes on the shelves where they belong. It works in line with the orders and directives of the Cleaner and Cold Storage Supervisor. He assists the cleaners and cold storage supervisors in the kitchen closing. It shows superior performance in order to reach higher positions in the future.

 

Conclusion;

 

"................" Group businesses are corporate businesses. Apart from the first opening, he authorizes his own teammates as a personnel regulation and brings them to higher positions when necessary. It takes into account the personnel hierarchy. While authorizing the existing personnel for the vacancies in the upper positions, the following features are taken into consideration;

 

* Loyalty,

* Reliability,

* Successful Personnel record,

* Outstanding success in personnel performance evaluations,

* Carrying and keeping the team spirit mentality alive,

* Adopts the principle of saying "we", not me,

* "................" protecting group management interests,

* Having the idea of unity in the long term, not the short term,

 

With the idea of patience and protection, "........", which has adopted the principle of growing with sensitive teammates, sharing and being a big family with its employees, not complaining about their friends, but closing the gaps of their friends . Group management wishes its employees success in their professional careers.

 

Ahmet Ozdemir - Has Chef

International and Intercontinental Restaurant Consultant and Culinary Consultant

Ottoman and Turkish Cuisine World Envoy

 

My English website;

https://gastronomyconsultation.com

My Turkish website:

https://www.hasascibasiahmetozdemir.com

 

*** You have reviewed "What are the Staff Hierarchy and the Duties of the Staff" in "Management Systems" in my International and Intercontinental Restaurant Consulting and Culinary Consulting.