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    Maligayang Araw!

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    Jesabel Ramos
    This document discusses the qualities and responsibilities of restaurant service personnel. It outlines standards of cleanliness, the need to be flexible and adaptable to customers, and the importance of being efficient. Restaurant staff should be committed to their duties and follow management directives. The document also discusses management competencies like planning, organizing, controlling and implementing goals. Managers must choose the right service personnel based on qualities like pleasing personality, language skills, dedication and more. Ongoing training and monitoring of staff is important to provide best customer service.

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    Maligayang Araw!

    Uploaded by

    Jesabel Ramos
    13 views17 pages
    This document discusses the qualities and responsibilities of restaurant service personnel. It outlines standards of cleanliness, the need to be flexible and adaptable to customers, and the importance of being efficient. Restaurant staff should be committed to their duties and follow management directives. The document also discusses management competencies like planning, organizing, controlling and implementing goals. Managers must choose the right service personnel based on qualities like pleasing personality, language skills, dedication and more. Ongoing training and monitoring of staff is important to provide best customer service.

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    This document discusses the qualities and responsibilities of restaurant service personnel. It outlines standards of cleanliness, the need to be flexible and adaptable to customers, and the importance of being efficient. Restaurant staff should be committed to their duties and follow management directives. The document also discusses management competencies like planning, organizing, controlling and implementing goals. Managers must choose the right service personnel based on qualities like pleasing personality, language skills, dedication and more. Ongoing training and monitoring of staff is important to provide best customer service.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    13 views17 pages

    Maligayang Araw!

    Uploaded by

    Jesabel Ramos
    This document discusses the qualities and responsibilities of restaurant service personnel. It outlines standards of cleanliness, the need to be flexible and adaptable to customers, and the importance of being efficient. Restaurant staff should be committed to their duties and follow management directives. The document also discusses management competencies like planning, organizing, controlling and implementing goals. Managers must choose the right service personnel based on qualities like pleasing personality, language skills, dedication and more. Ongoing training and monitoring of staff is important to provide best customer service.

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    MALIGAYANG

    ARAW!
    QUALITIES OF
    RESTAURANT
    SERVICE PERSONNEL
    A. STANDARD OF CLEANLINESS
    One should practice standard good grooming
    and personal hygiene. Daily bathing and oral
    hygiene are imperative, since there will be
    direct contact with the food and the
    guests/customers. However wearing of strong
    perfume of fragrance is discouraged so as not
    to over power the aroma of the food being
    served.
    B. FLEXIBLE
    All restaurant service personnel must be
    adaptable and accommodating they should
    delight a guests/customer through their
    services. It is important that they are skilled
    and their attitude must be open for some
    changes if necessary. They must be willing to
    learn new skills in order to adapt to
    some improvements.
    C. EFFICIENT
    It is expected of a restaurant service personnel
    to be well-organized effective and competent.
    One should be proficient enough to give pleasing
    and delightful service to guests/customers.
    He/she should be capable to perform the skills
    expected like setting the table, serving the food
    in the right sequence and should be
    knowledgeable enough with the menu
    in order to answer the queries
    of guests/customers.
    D. COMMITTED
    The success of the food and beverages outlet
    may depend on the dedication of its people. They
    should be able to perform the required standard
    operating procedures of the restaurant. They
    should be willing to follow the directives of their
    superiors. More than the monetary benefits they
    can get form their job they should find joy
    in fulfilling their duties.
    MANAGEMENT COMPETENCY
    Management is the attainment of organisation goals
    is an effective and efficient manner through planning,
    organizing, controlling, and implementing.

    In managing a food and beverages outlet, one must


    plan its concept, target market, competitive edge,
    vision, mission, and objectives, the menu pricing
    strategy and manpower requirements. Choosing the
    right service personnel is crucial.
    1. Pleasing personality
    2. Good command of English (and any
    acceptable) language
    3. Good personal hygiene
    4. Highly skilled and dedicated to serve people
    5. Creative and full of energy
    6. Keen mind and retentive memory
    7. Willingness to work long hours
    8. Capacity to perform other related tasks if
    needed
    Even when all members of the services team
    are already considered to be the right persons for
    the restaurant, continuous training and
    monitoring are imperative. Management must
    consider checking other establishment for best
    practices and latest trends in food service.
    Consider innovations and creative ideas and
    keep the customers in patronizing the
    establishment.
    All the things needed for the service must be
    arranged systemically in the service station. The
    condiments, toothpick, table napkins, cutleries, etc.
    Should be readily available when needed. Printed
    menus, bar and food trays, towel for cleaning the
    table, etc. Should be clean and well maintain. Tables
    and chairs must be arranged in such a way that the
    dinning space will be maximized however, it should
    ensure comfort and ease to the service personnel as
    they perform their tasks.
    Aside from the sales, proper control on costs may be a
    good attribute to increase income. A standard operating
    procedure (sop) may be implemented to ensure proper
    issuance of these items. Implement sop’s on good customer
    service. Speed in the delivery of service plus a satisfying
    dinning experience are good combination for a delightful
    visit in a restaurant.

    Talk to your staff, see what they are doing, because that
    will give you the opportunity to give immediate corrections
    in case it is needed.
    THANK YOU!

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