HOSP 1105: Restaurant Operations Assignment

HOSP 1105: Restaurant Operations Assignment

VISION AND MISSION STATEMENT

MISSION

We are a family in the name of a restaurant that gives all it takes to make the hospitality industry successful. The needs of our customers, associates and owners are at the forefront of everything that we do. Being authentic and innovative are the secrets behind our ability to create unique, memorable experiences.

VISION

To become the leading luxury restaurant in the beautiful land of Canada, to create personal experiences to our esteemed customers that will last for a lifetime; to be the destination for every Canadian looking for tasty experiences with both food and service.

The management and the whole fraternity of Tastyzz are committed to delivering the best to the customers. Our services are inclined to understanding our customer needs and gathering the relevant resources alongside taking advantage of technological innovations to bridge the gap of customer needs. All our staff target to create enduring relationships through the provision of highly personalized services.

We regard customers to be the greatest asset and the key to our success. We believe in the power of diversity and highly regard the role of traditions in operations. In all our operations, we esteem the values of love, honesty, integrity, diligence, service, tradition and success.

To serve our customers effectively, we delight in what we do. We believe that the satisfaction of our customers depends on the teamwork of employees. We work together and values the importance and the contribution of every individual.

 

 

Service Plan

            Restaurant description

Tastyzz restaurant will be an exclusive and luxury class restaurant that will focus on serving Canadians with a higher income. As a result, Tastyzz restaurant will be located in business areas in Canadian cities where we will provide mostly lunch for office workers before resuming to afternoon schedule. Additionally, all the restaurant services will be offered on a single floor, both meals and drinks. The restaurant will consist of two sections, a dining area and a bar parlour where red, white wines and cocktails will be served. To appeal to our customers, our restaurant will be well decorated with bulb stringed lights and jar lights that provide sufficient luminance and set a good ambiance for customers as they enjoy meals. Besides, disco lights will be installed at the bar parlour. Brown points out that restaurant decor has the ability to influence the appetite of customers (2020).

            Music selection

Restaurant music plays a significant role in defining the entire customer experience (Durbin,2017). An appropriate genre of music will be selected; acoustic music and light jazz will be played. Additionally, the volume will be kept standard not only for the customers but also for the staff. To enhance the music will a good sound system fitted on the dining room corners alongside an LED TV screen that will allow diners to view news.

            Style of Service

Tastyzz restaurant will adopt fine dining for the style of service. Our dining will be marked hand and foot service with a mark of elegance. High-level style and class will be observed. Our tables will have fine linen napkins and a sommelier. We will serve our customers with appetizers, an entree and a dessert. The fine dining will not only meet the stomach needs at the same time but also create an unforgettable customer experience.

Uniforms       

In a restaurant, employee uniforms speak volumes to the customers (Nelson & Bowen, 2000). In our restaurant, all the bartenders, waiters, servers, chefs, hosts, cleaners, among others, will have unique uniforms. Notably, the staff uniforms will help build a professional atmosphere for not only the employees but also the customers. Additionally, staff uniforms give customers an easy time in case of questions or any clarifications.

 

Figures: Different Uniforms for our Staff

 

 

Room Set Up Description

Tastyzz restaurant will consist of the back of house area and the front of house area. For the front of house section, there will be a dining room, the billing area, entrance and waiting lobby. The entire region will be spacious for the free movement of both waiters and customers. Additionally, the dining area will comprise of table sections both in the middle section and adjacent to the walls. Quality wooden tables and classy chairs will be used. Each table will be designated a table number for easy allocation of waiter duties. The bar parlour will be a smaller but separate section at one of the extreme ends. Moreover, the table setting will be made suitable for fine dining.

Figure 1: Our Table setting

Figure 2: Restaurant set up

 

Organization Chart

Duties of Front of House Staff

                        Roles of the General Manager

• Delegation of roles and tasks among staff
• Hiring and firing staff
• Ensures ideal guest experiences
• Creation of schedules for staff
• Ensures clear communication between the back of house and the front of house.

                        The Role of the Shift manager

• Handles staff complains
• Training of staff
• Reporting to the general manager
• Determining staff roles
• Supervision of restaurant roles

                        Role of Restaurant Host

• He sets up guest reservations
• Organisation of seating charts
• He/she handles calls and deals with customer complains
• Greeting of customers

                        Role of servers

• Setting up the dining tables
• Processes bills after meals
• Linking the kitchen and the guests
• Explaining the menu to guests and taking orders
• Filling of containers with water, salt and sugar.

Role of bartenders

• Ensure the tidiness of the bar parlour
• Serving of wine and drinks to customers
• Making drinks for servers to take to tables
• Closing the bar after services

Menu

Our menu is tailored to offer a balanced diet to our customers due to our health concerns about them. The menu avails a variety of appetizers, desserts, entrees, wines, cocktails and beverages for our customers to choose from. The meals are available for breakfast, lunch and dinner.

• Appetizers
• Bacon-wrapped Jalapeno Poppers
• Nacho Cups
• Cranberry Almond Baked Pie

Entrees

• Mushroom and sausage Gnocchi
• Canadian Poutine
• Reen Chicken skillet

Desserts

• Butter Tart
• Dole Whip
• Wines

Red wine

• Barbera
• Red Zinfandel
• Malbec

White Wine

• Vendange Chardonnay
• Belvino Pinot Grigio
• Double dog Dare Muscato
• Cocktails
• Moscow Mule
• Negroni
• Dry Martini

Beverages

• Tea: white tea, Green Tea, and Black tea.
• Black Coffee
• White Coffee

Allergies

In our menu, we acknowledge the possibility of allergies to customers by some of our menu items. For instance, allergic reactions to coffee cause skin rashes. To deal with that, Tastyzz restaurant hosts are actively involved in getting information on customer allergies before customer services. Furthermore, the restaurant will avail an alternative meal that does not cause allergy to customers. In addition, some customers who are allergic to dairy may not eat Nacho cups for dessert. Luckily, there are two other alternatives to pick from. Still, different flavours are available for various menu options. For example, For the Cranberry bakes pie, there is an apple flavoured one and a vegan option for the sake of customers who do not eat meat.

Pre Shift Summary

In Tastyzz restaurant, pre-shift meetings will occur before the beginning of meal services and will be chaired by the manager or assistant manager. During the pre-shift meeting, the manager will relay important updates to the rest of the staff members. Additionally, he will coach and offer them advice. According to an article, the pre-shift meeting is an opportunity for the manager to answer any questions from the staff and motivate them (“Strategies for Delivering Effective Pre-Shift Meetings,” 2020). The pre-shift meetings will be held just before the hustle of the lunch rush and will not exceed fifteen minutes. Furthermore, there are specific things that the manger will observe. One, he will ask about the status of cash from the cash desk. Also, he asks the other members to submit complaints. Moreover, he may ask questions like, “How can we improve our service?” Similarly, the manager asks the kitchen manager about stock balances and comments on the nature of the table setting; he may ask questions like. “And how do you find our table setting?” Any ideas on how to make it better for our customers?” Lastly, the meeting ends by collection of reports and dismissal of staff to resume their specific duties.

 

 

 

 

 

 

 

 

 

References

Brown, A. (2020). Restaurant Decor Can Influence Your Customers – Total Food Service. Retrieved 23 April 2020, from https://totalfood.com/restaurant-decor-influence-customers/

Durbin, A. (2019). Music in Restaurants: What Music Selection Should You Go With? | Toast POS. Retrieved 23 April 2020, from https://pos.toasttab.com/blog/music-in-restaurants

Nelson, K., & Bowen, J. (2000). The effect of employee uniforms on employee satisfaction. Cornell Hotel and Restaurant Administration Quarterly, 41(2), 86-95.

Strategies for Delivering Effective Pre-Shift Meetings. (2020). Retrieved 22 April 2020, from https://golbonrfs.com/operators-toolbox/articles/training/strategies-for-delivering-effective-pre-shift-meetings/