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Copy of Organizational Chart of Hotel and Restaurant

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Liza Macalandag

on 19 February 2013

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Transcript of Copy of Organizational Chart of Hotel and Restaurant

Organizational Chart
Hotel & Restaurant
Why do people make
organizational chart? The Egyptians are thought to be the first people to use charts to illustrate the division of labor employed for large projects like the building of the Pyramids. Daniel C. McCallum, a supervisor for the Erie Railroad in New York, is credited for introducing organizational charts to the American railroad industry in 1855.

He found it hard to manage the workers, so he make an organizational chart to make the work clearer.

Since that on, more and more people using organizational chart for many areas. Owner Beverage
Manager Assistent
Restaurant Manager Restaurant
Manager Dining Room
Manager Executive
Chef Head
Bartender Drink
Runner Host Server Bussers Assistant
Chef Line
Cooks Restaurant Chart Individual who owns and oversees the operation of restaurant
Hiring and terminating employees
Gives incentives to the employees Gives the guidelines to run the restaurants Taking responsibility for the business performance of the restaurant Organising marketing activities Preparing reports at the end of the shift/week Managing staff Planning and coordinating menus
Scheduling the staff Communication with the guest Should work if there is shortage of staff Open and close the restaurant Training of new staff Reports to the manager Identify and estimate quantities of
beverages and supplies to be recorded Develop new alcohol packages and wine menu Responsible for training staff to serve alcohol In charge of the main bar area

Prepares drinks and serves them One year minimum experience
Communication skills Entreating the guests
Large knowledge of drink recipies. To deliver drinks.
Quick and efficient.
Keeps the area clean.
Gives the bartender the orders of drinks.
Helps the bartender in maintaing the bar How can we use the chart in Restaurants? sees that the needs of the business
and of customers, are met For example, business needs are met by attention to profits.
So, the manager tries to avoid waste, check compliance with health and legal standards, control the cash drawer, encourage drink and food orders, keep costs down, and monitor employee behavior and service. May be responsible for a variety of job duties.

Hosts serve a major role in establishing the
atmosphere for their guests. Because they make meals enjoyable and the surroundings inviting and comfortable for their patrons, their job duties
also include adjusting customer complaints and inspecting serving stations to insure that they are clean, neat, and contain the necessary dining room supplies. Ensure that all guests are greeted in a timely, friendly, and professional manner. Ensure all service standards are complied with as described in the server training manual. Help food service go smoothly and quickly. Speed, alertness and cleanliness are important skills. Bussers also need good customer service skills when working with the public, as they may be asked for help. In charge of the kitchen as a whole. They manage staff (hiring, firing, and deciding who does what) and usually plan what items will be on the menu and what the costs of items will be. Assists the line chef to make sure that the overall preparation of dishes is correct. Also may answer questions the staff has about the meals. Usually responsible for setting up his or her station in accordance with a menu.
If the menu includes lobster tails, for example, the line cook or one of his or her employees will make sure enough tails are thawed, prepped and stored to handle any potential demand during service. Next The Organizational Chart
of a Divided into two: Organizational Chart for Small Hotel & Big Hotel Why? Hotel’s organizational structure will vary according to the size and the style of operation.

The increase in size of the hotel means that very often there is a corporate level of management, which makes all the long-term future plans for the hotel.

And again, because of it, there are more specialist departments, such as human resources, purchasing, accounts and training.
So, Owner/
Manager Front Office Kitchen Restaurant Bar/Cellar Stores House
keeping Small Hotel Organizational Chart Big Hotel Organizational Chart Board of Directors Exec. Director:
Marketing&Sales Exec. Director:
Purchasing Exec. Director:
Operations Exec. Director:
Finance Exec. Director:
Personnel Regional Sales
Manager Chief Project
Manager Project
Managers Regional Purchasing
Manager Director:
F&B Chief
Accountant Accountants
Training Managers Human
Resources Managers Hotel General
Manager Resident
Manager Assistant
Managers F&B
Manager Sales &
Manager Hotel
Accountant Engineering /
Manager Personnel &
Manager Rooms
Manager Executive
Housekeeper Front
Manager Assistant Front
Office Manager Cashier Reservations
Mail and
Receptionist Room Attendants Cooks Waiter Bartender Storekeeper What is the advantages and main purpose of making organizational chart? 1. To coordinate the activities of the different staff and departments 2. To make the employees clearly understand their duties and responsibilities
3. It enables the manager to know the positions of staff within the hotel, as well as who is responsible for whom In the future, how to change?
1. Involve employees from all levels of your organization in the planning stage 2. Communicate planning progress across the organization regularly 3. Explain thoroughly the reasons for the change, as well as the benefits that the change will afford to individual departments and employees 4. Lead by example in the change initiative and enlist your top-level managers to do the same 5. Roll out the change one department at a time, if possible, to identify and address logistical issues early Thankyou for your time!
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