Restaurant Operations Paper
All in One is a small family restaurant consisting of one dining room, one lounge room, and a bar. The restaurant uses Family Style Services when guests serve themselves sitting at the table. Such a style allows the restaurant to eliminate additional staff hiring, for example, bussers. Thus, the front of the house employees (FOH) employees necessary for the restaurant will be based on the following server ratio: one waiter per 12 tables, one bartender per lounge room, and one bartender for the bar ("Restaurant Operations Report"). There are 27 tables in the dining room, 4 couches in the lounge (each couch accommodates 6 people) and 30 seats in the bar. The number of seats in operation is around 120 places and projected occupation ratio for the year round is about 90%, which is 108 people attending the restaurant every day throughout the year. The structure and number FOH employees will comprise of:
1 host/hostess to manage free places and accommodate guests comfortably;
9 waiters=108 seats in operation/12 seats served by one waiter;
1 bartender for 30 guests in the bar;
1 bartender for the lounge room.
The total anticipated number of FOH employees amounts to 12 servers for one shift working schedule.
In the case, the restaurant owner decides to serve food and beverages in the lounge and bar sections the number of seats in operation will increase by 40 places. Increased food and beverages services will require additional waiters and bartenders:
12 waiters=108+40 seats in operation/12 seats served by one waiter;
2 bartenders for 30 guests in the bar;
1 bartender for the lounge room.
The total anticipated number of FOH employees amounts to 15 servers for one shift working schedule.
Works Cited
"Restaurant Operations Report". National Restaurant Association, 2016, …
