All for One, One for All

There is probably not a field that requires as much teamwork and motivation than the restaurant industry. Working in the restaurant entails utmost team input. This kind of team input does not materialize without the ability of the leader or the executive chef to bring out the individual contributions of his staff. He should be able to deal with each unique individual in both the kitchen and dining department, and empower them towards achieving the common goal of the team. The kitchen and dining department in DB Bistro worked hand in hand to achieve customer satisfaction. From the start of the hiring process, the restaurant has already a set of characteristics, traits, and values that they are looking for in their future employees. This enables the restaurant to align their goals with that of the employee’s goals. The goal is to provide guest satisfaction at all times through food and service. The job description is clearly outlined and explained to each employee, as well as the code of conduct expected of them as stated in the employee hand book. This orientation is a great tool in avoiding miscommunication in the work place in terms of role conflict and ambiguity. The dining staff were responsible for relaying information to the kitchen regarding guest requests, while the kitchen’s task was to fulfill such requests. Special instructions that needed special attention were communicated by the service staff to the kitchen in order to avoid guest complaints. Guest comments were promptly conveyed to the kitchen in order to provide feedback on the quality of food. These served as the basis for new menu items that were added to the menu. On the other hand, menu items that were considered as bestsellers were retained and became staples in the menu. Staff meetings before service enables staff to be empowered in their jobs. In these meetings the executive chef and the managers have a venue for orienting the staff on the menu dishes. The service staff are given the sufficient information on the products that they will be selling, thus making them good salespersons. Questions about the menu are also properly addressed. The menu dishes that needs to be pushed are also given emphasis, in order to lower food costs and increase profits. Any concern or issue that exist between the kitchen and the service are also given the corresponding attention in these meetings.