What is the front of house?
What is the person who cleans the front of the house called?
What is a line cook?
What is a kitchen manager?
How to keep people toasty in winter?
What is a headwaiter?
Why is it important to have an outdoor patio?
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What is front of the house and back of the house in hospitality?
You may have also heard the terms “front of house” and “back of house” when talking about the restaurant industry or food and beverage department. In F&B, front of house also includes the guest-facing roles, like servers and hosts, while back of house includes cooks and stewards.
What is the meaning of back of the house in hotel?
The BOH is the area of a hotel or restaurant and the staff members that guests or customers do not interact with daily. Instead, these are the individuals who ensure the fundamental operations of a hotel or restaurant run smoothly and typically work away from guests and public-facing areas.
What do back of the house employees do?
Back of House Positions They supervise the kitchen staff, create menus and specials, order food, determine cost, and take care of administrative tasks.
What is a back of house job?
The back of house — also known as “BOH” — is your restaurant's behind-the-scenes, including the kitchen, staff room, store cupboard and office.
Why Is Back of house important?
It's the part of your restaurant patrons never see, yet the restaurant back of house is what makes your eatery run smoothly and effectively, and keeps diners coming back for more. A well-run back of house is one of the main essential restaurant management tips.
What are boh skills?
Back of house BOH tasks include planning menus and specials according to food costs, ordering food and managing inventories, cleaning and respecting food safety rules, determining expenses, and contributing to administrative work.
What does BOH staff mean?
BOH: An acronym for Back of House that refers to the non-client facing areas like the kitchen. BOH staff include chefs, dishwashers, line cooks, and even the accountant in the back office.
What are the back of the house position in restaurant?
7. Back-of-the-House Staff • The back-of-the-house staff consists of: o Managers o Cleaning Staff o Food Production Staff • The cleaning staff is responsible for cleaning and maintaining plateware, flatware, glassware, and utensils.
What do we call back of the house housekeeping?
Housekeeping is considered as a 'back of the house' department even though they have some direct contact to the guests; like for example while cleaning rooms, picking up laundry, providing evening or turndown services etc.
What does back of house staff mean?
What does back of house mean? In contrast to front of house staff that work directly with guests, back of house staff are the employees responsible for keeping behind-the-scenes operations running smoothly.
What is the meaning of front of house?
front of house | Business English the part of a business such as a restaurant or hotel where the employees deal directly with customers: The front of house service is ultra-efficient and observant, yet human and personable. the employees of a restaurant, hotel, etc.
What is BOH in hotel?
Back of house also refers to areas that typically aren't seen when a guest books a stay. This includes places like the kitchen, storage area, laundry room, and business offices. While only employees see these spots, it's still crucial to maintain order and cleanliness, just as in the front lobby or other common areas.
What is the Back of House?
While the front of house positions are important, they can’t run a hotel alone! Often invisible to guests, the back of house team keeps things running smoothly behind the scenes. They have minimal guest contact, either working in offices separate from guest areas or in guestrooms when the guests are out. Back of house (boh) employees usually work during normal business hours.
What is concierge service?
Concierge: A concierge assists guests with things to do during their stay. Concierges often book restaurant reservations, arrange tours, find concert tickets, and coordinate transportation on a guest’s behalf.
What is front of house in hospitality?
At a restaurant, front of the house might include wait staff, bussers, sommeliers or anyone who deals with the overall dining experience. While technically not part of the FOH or BOH teams, successful restaurants often have active restaurant owners who will bridge the gap working on guest service and behind the scenes.
How does integrated technology help hotels?
Going back to our light bulb example, integrated technology can help the hotel ensure no guest walks into a room that has maintenance issues. The hotel could implement smart sensors on all of the lights - both in guestrooms and public areas - that send alerts when a light bulb needs to be changed. Without these sensors, the housekeeping or maintenance team relies on the busy front of house staff to communicate issues as they happen, rather than preventing them before they happen.
What is a bellman?
Bellman: Bell staff are responsible for helping guests with luggage during their arrival and departure. Sometimes bell staff also store luggage, deliver items to guestrooms, and assist with valet parking. Concierge: A concierge assists guests with things to do during their stay.
What is the most important team in a hotel?
Housekeeping : This team is arguably the most important in the hotel; without housekeeping employees, there would be no clean rooms! Housekeeping tasks range from cleaning rooms, doing laundry, cleaning public areas, and
What is the job of a front desk?
Front desk agents check in guests, handle inquiries throughout the guest’s stay, and check them out at the end. Since guests often come to the front desk whenever they have a question, even if it concerns a different department, the front desk staff must be able to communicate well with the entire hotel team.
What does back of house mean?
In contrast to front of house staff that work directly with guests, back of house staff are the employees responsible for keeping behind-the-scenes operations running smoothly. Despite having minimal hands-on contact with guests, back of house staff need to be in tune with the wants and needs of their patrons in order to provide an effective service.
What are the challenges faced by front of house workers?
The majority of challenges faced by front of house workers in the hospitality sector are guest-based. Depending on the type of guests your establishment attracts, you could see a variety of situations that require swift diffusion and creative resolution. For the most part, front of house workers deal with enquiries, complaints or requests for a particular item or service. In order to handle these challenges effectively, there are a number of things you can do:
What is front of house in hospitality?
A front of house role in hospitality is any job that handles guests in some capacity. For instance, a front of house role at a hotel would be a receptionist that manages check-ins, check-outs and complaints. Similarly, at a restaurant, a front of house role would be the servers responsible for seating guests, taking their orders and delivering their food.
What are the challenges of back of house staff?
The majority of challenges that back of house staff have to overcome are administrative in some capacity. Such administrative tasks could include a discrepancy on the payroll, developing a marketing strategy to attract new guests or handling the logistics for product delivery. Because of this, there are a number of interpersonal and professional skills that back of house staff can develop to overcome such challenges. These include:
What is the role of front of house?
Although the daily roles of front of house employees vary depending on the specific role, the underlying role that unites all front of house staff is to ensure the happiness and satisfaction of their guests. A good front of house team member commits to delivering exceptional service to guests on a personal level. Some of the most common roles you handle as a member of the front of house team include:
What do you do as a front of house worker?
In general, you can expect to do a number of things on behalf of a guest during your shift as a front of house worker, including securing their luggage, serving them food or drinks and providing them with everything they need or request.
What is learning to manage your inventory effectively to order new stock well ahead of time?
Learning to manage your inventory effectively to order new stock well ahead of time. This solves future stock shortages and keeps guests fulfilled.
What is the front of house?
In the restaurant and hospitality industry, front of house (FOH) is the areas of a hotel or restaurant and the staff members who guests or customers interact with daily. Often, the front of house staff focuses on customer care and satisfaction.
What is the back of house?
The back of house (BOH) is the area of a hotel or restaurant and the staff members that guests or customers do not interact with on a daily basis. Instead, these are the individuals who ensure the fundamental operations of a hotel or restaurant run smoothly and typically work away from guests and public-facing areas.
Positions in the front of house
There are several positions that fall into the front of house category, including:
Positions in the back of house
There are several positions that fall into the back of house category, including:
What Is the Front of the House?
The front of the house, also called the FOH, refers to all actions and areas that a customer will be exposed to during their stay at a restaurant, such as the lobby and dining area. Your front of house space is the perfect place to use decor to set the theme of your restaurant. Employees who work in the front of the house should have excellent hygiene and adopt a professional, welcoming demeanor at all times.
What is a headwaiter in a restaurant?
Headwaiter/Captain – The headwaiter leads the wait staff, host staff, and bussers in providing the best customer service possible. In addition to serving their own tables, they act as a supervisor and report to the front of house manager.
What is the dining room?
The dining room is the heart of front of house operations. It’s the area where your guests will spend most of their time and also where many front of house employees will work during their shifts. Dining rooms can be laid out and organized in a variety of ways to suit your restaurant’s concept, but there should be a natural flow from room to room. Servers should be able to maneuver freely, and customers should be able to access their seats with enough space to feel comfortable.
How to serve alcohol at a restaurant?
If your restaurant plans to serve alcohol, make sure your bar is as inviting as your main dining area. It should feel welcoming and serve as an alternative location for guests to enjoy their meals. Providing entertainment in the form of big screen TVs ensures that guests stay longer and order more drinks. Because guests can easily see the liquor bottles and cocktail mixes behind your bar, make sure to keep them clean and use liquor pourers to prevent fruit flies. The whole area behind the bar should be organized so you can serve guests quickly.
What is the main goal of front of house employees?
Creating repeat customers by providing an unforgettable dining experience is the main goal for front of the house employees. They act as liaisons between guests and the kitchen, and have many job titles and functions.
What is a kitchen manager?
Kitchen Manager - The kitchen manager is responsible for managing the back of house staff which includes interviewing and hiring new employees, ensuring food safety procedures are being met, and assisting the kitchen when they are busy.
What is the role of a front of house manager?
Front of House Manager - The FOH manager reports to the GM and oversees all employees who work in the front of house. They are responsible for interviewing and hiring new staff members, making schedules, and handling customer complaints. At the end of the shift, they count the drawer and record the day’s earnings.
What do front of house staff wear?
In addition to being identifiable through different job duties, it is often easy to distinguish between members of a restaurant staff by uniforms. Back of house staffers typically wear chef's pants, full jackets, and protective hair coverings, along with closed toed shoes. Their clothing is designed to be comfortable and practical through a long shift of cooking, rather than stylish. Most front of house staff wear restaurant issued uniforms or elegant personal clothing, to enhance the atmosphere of the restaurant. Bussers and runners are often found in aprons and clothing which suggests the kitchen more than the front of house.
What is the job of a busser?
Some staff flit between both the back and front of the house. Bussers and runners, for example, carry food and plates back and forth from the kitchen and the floor. Their jobs can be extremely high stress, as they must deal with demands from the kitchen and the floor staff. In addition, they also engage in interactions with customers, since guests of the restaurant may not always understand the distinction between waitstaff, runners, and kitchen staff.
What is the difference between front of house and back of house?
The back of house is the staff area , where cooks and other support staff work. The front of house is the area where diners sit. Different types of staff work in each area, and rivalries sometimes crop up between back of house and front of house staffers, especially in large restaurants which can get extremely busy.
What is the back of the house?
As a general rule, the back of house is a staff-only area, although it may be opened to the public on a limited basis for tours. The back of house is the area in which food is stored and prepared, and it typically includes other staff areas such as a break room and changing area. Cooks, expediters, and dishwashers work in the back of house, usually largely unseen by the public. In most kitchens, the back of house has a strict hierarchy, with each staff member performing a specific task.
What is the floor staff in a restaurant?
Floor staff are supposed to be courteous, informative, and neatly dressed, since their behavior determines whether or not guests enjoy themselves.
Where do servers work?
The servers at a restaurant work in the "front of house," interacting directly with patrons.
Can you see the kitchen in restaurants?
In some restaurants, part of the kitchen may be visible to members of the public. Not all kitchen staff enjoy this, as cooking can be a messy and tension-fraught business. Diners, on the other hand, enjoy being able to watch food preparation, especially since showy stations such as grill or sautee are often exposed.
What is an expeditor in restaurants?
An expeditor is a liaison between the BOH and FOH and works to make sure the plates get out to the guests properly and quickly and often performs a final quality check. Often, the expeditor is the executive chef or sous chef.
Why do restaurants use expeditor?
Usually, this comes down to a break-down in the lines of communication. Many restaurants use an expeditor to help with this problem. An expeditor is a liaison between the BOH and FOH and works to make sure the plates get out to the guests properly and quickly and often performs a final quality check. Often, the expeditor is the executive chef or sous chef. Besides an effective expeditor to handle the flow from the kitchen to the dining area, restaurants often hold staff meetings including the BOH and the FOH staff, to ensure that the entire house receives the same communication.
What is the FOH in a restaurant?
Front of house, or FOH, is a quick way of referring to the front part of a restaurant and all the staff who works there, outside the kitchen, such as such as waiters or greeters, hosts, bartenders, barbacks, bussers, food runners, floor managers, and cashiers in restaurants who employ them. It is basically the opposite of back-of-house.
What is the back of house?
Back of house, or BOH, is the part of the restaurant that diners don’t see, at least typically. It is the opposite, then, of front-of-house. The BOH includes the kitchen, offices, storage rooms and any other areas hidden from guests. If a restaurant is a show, then the BOH is the back-stage area.
What is a restaurant front door?
The term usually means all the public areas of a restaurant, not only including the dining rooms and bar, the front-door area, which may have a space for waiting, and the restrooms. It can simply be thought of as the part of the restaurant that guests see.
What is the front of house?
Simply put, the front of house is where customers interact with customer-facing employees. Also known as the FOH, the area may include hostess stations, dining rooms, counters, and patios depending on the size and scope of the restaurant. Those who work in the front of house, such as servers or bartenders, are tasked with communication, customer service, and hospitality, and are typically expected to dress, look, and act according to the restaurant's standards.
What is the person who cleans the front of the house called?
Dishwasher: This person washes all dishes — plates, flatware, glasses, pots, pans, utensils, and whatever else the front and back of house need cleaned. They generally have their own station, equipped with a dishwasher and dish storage areas.
What is a line cook?
Line cook: Line cooks are found in each station of the kitchen. Each station has a line cook — fry, grill, salad, garde manger, etc., and each cook is dedicated to their station. Expeditor: This person is in charge of keeping orders organized at all times so food flows out of the kitchen smoothly.
What is a kitchen manager?
Kitchen manager: The kitchen manager is responsible for managing staff in the kitchen and in the back of house. Their responsibilities include hiring kitchen staff, helping in the kitchen when needed, and keeping food safety standards met.
How to keep people toasty in winter?
Consider outdoor furniture to help with extreme weather — umbrellas to keep the sun off of customers, or outdoor heaters to keep folks toasty during winter. Restrooms: This one explains itself. Make sure your restrooms are spic and span before service begins in order to keep guests feeling safe and comfortable.
What is a headwaiter?
Head waiter: The headwaiter is a leader for the servers, bussers, and hosts. In addition to helping the front of house staff, they serve their own tables and report to managers. Server: This staffer has the closest interaction with guests.
Why is it important to have an outdoor patio?
The outdoor patio can be a bonus way to seat more guests and increase revenue.