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Typical stations and responsibilities under the dining room brigade system.
| Station | Responsibilities |
| Dining room manager (or maitre d'hotel) | Trains all service personnel, oversees wine selection, works with the chef to determine the menu, and organizes seating throughout service |
| Wine steward (or chef de vin/sommelier) | Responsible for all aspects of restaurant wine service, including purchasing wines, preparing a wine list, assisting guests in wine selection, and serving wine properly |
| Head waiter (or chef de salle) | Generally in charge of the service for an entire dining room |
| Captain (or chef d'etage) | Deals most directly with the guests once they are seated |
| Front waiter or (chef de rang) | Ensures that the table is properly delivered to the table, and the needs of the guests are promptly and courteously met |
| Back waiter or «busser» (or demichef de rang) | Clears plates between courses, fills water glasses and bread baskets, replaces ashtrays, and assists the front commis de rang waiter and/or captain as needed |
1.3 What other jobs in a restaurant can you think of? What are their duties ?
2. Read the text and translate it. While reading the text find answers to these questions:
1. What two categories are restaurant operations generally subdivided
into?
2. Whose responsibility is to hold the door open and welcome the
guests to the restaurant?
3. Whose function is to rotate arriving guests among the sections or
stations?
4. What does the expression «smiling people-greeter» mean?
FRONT OF THE HOUSE
Restaurant operations are generally divided between what is commonly called front of the house and back of the house.
Duties of managers
The restaurant is run by the general manager, or restaurant manager. Depending upon the size and sales volume of the restaurant, there may be more managers with special responsibilities such as kitchen manager, bar manager, and dining room manager. These managers are usually to be cross-trained in order to relieve each other.
In the front of the house, restaurant operation begins with creating and maintaining what is called «curbside appeal», or keeping the restaurant looking attractive and welcoming. Most restaurant chains have checklists that each manager uses. The front of the house, the parking lot, including the flower gardens, need to be maintained in good order.
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