DOCX - PX-eBook-F&B-Specialist Literature

Short Job Profiles – Management

Walter — Mon, 27 Apr 2026 09:26:04 +0000

PX-eBook

Short Job Profiles – Management

Hire, inspire, retire – management is the fine art of balancing numbers, people and the occasional bout of madness. Whether general manager, head chef, or restaurant director, those in charge need vision, nerves of steel, and the occasional espresso on drip. This chapter examines leadership roles in restaurants, with clarity, structure and a smile that survives even a Monday.

Sample pages (PDF) click here (random selection)

File format: available as PDF or DOCX – (When you choose the DOCX version, the PDF is included automatically at no extra cost)

Note: The DOCX file is optimised for Word on the desktop. In Google Docs or Office Online, the layout may appear differently. For the original presentation, please use the PDF version.

File size: PDF ~1,9 MB, DOCX ~1,9 MB

Page count: 31 pages

Compatibility: All PCs, tablets, mobile phones and devices that can read PDF and/or DOCX files

Copy protection: None

Publication date: January 2026

Inhalt

1. Index
2. Short Profiles for Management
Positions in Management
Summary in Brief
Management Positions in F&B
Estimated Management Requirements (Full Operation)
Managing – Supervising
3. Organisational Chart “OrgChart”
Why an OrgChart Is So Valuable
Types of F&B Operations
A few common Variations
Hotel Restaurant
Stand-Alone-Restaurant
Fine Dining
Casual Restaurant
Delivery Only / Ghost Kitchen
Café
Bar
Ice Cream Parlour
Pop-Up Concept
Fast Food
MICE
Franchise
Create Your Own
Further Variations of Hospitality
4. Profiles
Restaurant General Manager
F&B Manager
Restaurant Manager
Bar Manager, Chef de Bar
Event Manager, MICE Manager
Executive Head Chef, Director of Kitchens
Executive Sous Chef
Head Chef, Chef de Cuisine
Sous Chef
Chef Tournant, Allround Chef
Chief Steard, Stewarding Supervisor
5. Possible positions for Gastronomy
6. Biographical Note
Walter Sperger, F&B Consultant and Author

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Short Job Profiles – BOH

Walter — Sat, 25 Oct 2025 10:40:25 +0000

PX-eBook

Short Job Profiles – Kitchen & BOH

Behind the scenes, there is chopping, sizzling, sweating – and a touch of magic. BOH roles are the backbone of every kitchen: precise, resilient and often armed with a sharp knife and sharper wit. This chapter introduces the unsung heroes of the stove, from pot washer to sous chef – with due respect and a generous pinch of humour.

Sample pages (PDF) click here (random selection)

File format: available as PDF or DOCX – (When you choose the DOCX version, the PDF is included automatically at no extra cost)

Note: The DOCX file is optimised for Word on the desktop. In Google Docs or Office Online, the layout may appear differently. For the original presentation, please use the PDF version.

File size: PDF ~2,8 MB, DOCX ~2,9 MB

Page count: 32 pages

Compatibility: All PCs, tablets, mobile phones and devices that can read PDF and/or DOCX files

Copy protection: None

Publication date: January 2026

Index

1. Index
2. Short Profiles for BOH (Back of House)
Kitchen Positions
Summary in Brief
3. The Kitchen
Basic Size vs Fully Fledged
The Two Species of Professional Kitchens
The Small Basic Kitchen
The Fully Fledged Kitchen
Staff in your Kitchen
Estimated Staff Requirements
The Core of the Kitchen
Different Operations – Different Kitchens
4. Organisational Chart “OrgChart”
Why an OrgChart Is So Valuable
Types of F&B Operations
5. Profiles
Chef de Partie, Station Chef
Pâtissier, Pastry Chef
Garde Manger, Cold Kitchen
Station Chefs and their Stations (Parties)
Saucier, Sauce Chef
Poissonnier, Fish Chef
Entremetier, Vegetable Chef
Rôtisseur, Roast Chef
Potager, Soup Chef
Pizzaiolo, Pizza Chef
Boucher, Butcher
Boulanger, Baker
Chief Steard, Stewarding Supervisor
Demi Chef de Partie, Junior Chef
Commis de Partie, Line Cook
Apprentice, Kitchen Apprentice
Kitchen Porter, Steward, Dishwasher
6. Possible positions for Gastronomie
7. Biographical Note
Walter Sperger, F&B Consultant and Author

The post Short Job Profiles – BOH first appeared on PX-eBook-F&B-Specialist Literature.

Short Job Profiles FOH

Walter — Sat, 25 Oct 2025 10:23:54 +0000

PX-eBook

Short Job Profiles – Service & FOH

Whether it is a charming host, a nimble waiter or a silver-tongued sommelier, in the front of house, it is not just about trays, but about the talent to delight. FOH roles are stage, sensor and social science rolled into one. Those who shine here do not merely serve food – they serve experiences. This chapter explores key roles, requirements and skills.

Sample pages (PDF) click here (random selection)

File format: available as PDF or DOCX – (When you choose the DOCX version, the PDF is included automatically at no extra cost)

Note: The DOCX file is optimised for Word on the desktop. In Google Docs or Office Online, the layout may appear differently. For the original presentation, please use the PDF version.

File size: PDF ~2,3 MB, DOCX ~2,8 MB

Page count: 29 pages

Compatibility: All PCs, tablets, mobile phones and devices that can read PDF and/or DOCX files

Copy protection: None

Publication date: January 2026

Inhalt

1. Index
2. Short Profiles for FOH (Front of House)
Service Positions
Summary in Brief
Service Staff in your Restaurant
Estimated Staff Requirements
Table and Station Plan
3. Organisational Chart “OrgChart”
Why an OrgChart Is So Valuable
Types of F&B Operations
Tronc – The French Tip‑Pooling System
4. Service Systems
French Service System (Chef‑de‑Rang System)
Single‑Waiter or Station‑Waiter System
Two‑Waiter System
Head Waiter or Cash Waiter System
5. Profiles
Head Waiter, Maître d’, Maître d’hôtel
Sommelier, Wine Waiter
Station Waiter, Chef de Range, Supervisor
Waiter, Demi Chef de Range
Further Common Positions
Maître d’hôtel (Head Waiter, Restaurant Captain)
Additional Head Waiters (2nd, 3rd Head Waiter)
Commis de Rang, Junior Waiter
Commis de Suite
Commis Débarrasseur
Apprenti Garçon, Apprentice
Assistant Waiter, Commis, Runner
Bar Tender, Bar(wo)man, Chef de Bar
Barista
Reception, Hostess
6. Possible positions for Gastronomy
7. Biographical Note
Walter Sperger, F&B Consultant and Author

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