F&B Training Manual

Topics: Customer service, Restaurant, Coffee Pages: 5 (1302 words) Published: October 31, 2012
Training manual

Food and beverage service training prepares workers to greet customers, take food and drink orders, serve food and beverages, and explain menu items. Food and beverage service workers are considered the front line of customer service in full-service restaurants, casual dining eateries, and other food service establishments. Most food and beverage service jobs do not require a great deal of education; training is generally completed while on the job.

Job description:
Restaurant servers ensure that patrons have an enjoyable dining experience by providing quality customer service. Servers work in the front of the business taking orders, serving food and drinks and removing dinnerware from the table in a timely manner. 1. Greets all guests with enthusiasm and friendliness.

2. Serves food and beverages in an appropriate manner consistent with company standards. 3. Answers guest questions about food, beverages, and our facilities accurately and in a friendly manner. 4. Does side work during non-busy hours.

5. Provides the highest level of service in accordance with our standards. 6. Identifies food orders when ready and delivers items to tables in a timely manner. 7. Maintains a professional appearance at all times.

8. Reports to work as scheduled, in uniform, and ready to be in position. 9. Follows checklists and standard operating procedures.
10. Maintains a safe, clean, organized, and stocked work area. 11. Performs duties as assigned.
12. Maintains full knowledge of menus, recipes, and other pertinent information. 13. Constantly increasing knowledge of food, beverages, and other products and services. 14. Ensures that guests have a positive and memorable experience at Nine Irish Brothers. 15. Responsible for constant sanitation, organization, and proper food handling. 16. Prepares work area for opening, mid-shift, or closing in accordance with company standards.

Job specification:

Order taking:

When approaching the table, be sure to have your pen ready, book open, and pad ready. Ask the customer if they have any questions concerning either the specials or entrees. After answering all the questions, if there are any, ask if you can take their order. Through either eye contact or verbal address, you may start to take their order. Be sure to gather all information from each guest before proceeding to the next. If possible, you should take the order from women and children first, and then the men. Position numbers must identify customers; thus, the orders should be written and ordered in relation to position #1. Position #1 is the seat closest to the first person to your left. Moving in a clockwise direction, continue taking the orders. If no one is sitting in position #1, move in a clockwise direction until you find a customer. This customer will become the position #1 customer. The reason is that we need to know who gets what. We do not use a runner system but there's a chance someone other than you could be delivering the food to the table. This person must know where to place the food without asking. Taking the order is the time for making recommendations. Suggest appetizers that will compliment the guests' meal. This is when wine can, and should, be offered. Always get the cooking temperature for meats. Our cooking temperatures are as follows: Rare - Bloody cool center, touch of rawness

Medium Rare - Bloody red, no rawness of meat
Medium - Pink warm center
Medium Well to Well - Fully cooked with no redness
Use a small folder, clipboard, or other hard surface to hold your pad while you write up the order. It looks better and makes it easier for you. Begin taking the order at the same spot at each table. Start with the person closest to you on your left, and work around clockwise. Again, it is very important that every server records orders in the same way. If another person takes the food to the table for you, then he...
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