what does a back of house manager do

Both the front of house and back of house are integral parts of a successful foodservice operation. While they may have different responsibilities and skill sets, they rely on each other to provide a seamless dining experience. By understanding the roles and responsibilities of each area, businesses can optimize their operations and provide exceptional service to their customers. Below, we cover vital information you need to know about both front of house and back of house positions, as well as how you can improve communication and efficiency between the various teams. Use these links to learn more about front of house, back of house, and their differences:

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.

A) Back of the House Management: Ensure food safety and presentation by ensuring procedures are followed and equipment is in operating order. Lead and enforce Food Safety- Kitchen staff utilizing hair nets, gloves, proper cooking temperatures, proper holding temperatures and proper equipment temperatures.

Front of House Locations

These front of house locations are where all the interaction with your guests will occur. Keeping these areas clean and orderly should be a top priority. Any staff member who enters front of house locations should understand that they represent the business with their professionalism in these areas.

Your customers will form a first impression of your business as soon as they walk in the door. In order to make it a good one, the entryway should capture the theme and feel of your restaurant and create a natural flow leading to other areas. Don’t forget about the outdoor appearance as well! Keep the area outside your door clean and swept.

During the busiest times of day, customers might crowd into your waiting area. If they are made to wait too long before being acknowledged or are forced outside because of limited space, it can create a negative experience. To alleviate this, waiting areas should be as comfortable as possible. The addition of chairs and benches gives your guests a place to rest while they wait. Placing extra stacks of menus within reach helps to entertain them and also gives them a head start on their menu decisions. When your customers already know what they want to order before they sit down, it increases your turnover rate.

The hostess station should be visible as soon as your guests enter the waiting area. It’s important to acknowledge and greet customers as soon as possible, and a host or hostess should be on duty at all times so that no one is made to wait. Make sure to place your hostess podium in a location with a good view of the waiting area and entry.

Most guests who eat out at restaurants will use the restroom at one point during their visit, especially if they have children, which is why it’s crucial not to overlook this small area. The state of your restrooms can have a big impact on guest experience. Modern fixtures and tile can improve the look of the room, but the most important factor is making sure the area is clean and well stocked. Assigning periodic restroom checks throughout the shift will ensure that the paper products and soap are stocked and that all messes are cleaned up quickly. A thorough cleaning checklist should be completed at the end of the shift.

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.

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.

Adding outdoor seating to your restaurant increases your capacity and dining revenue. Dining al fresco is especially popular in the summer months, when many guests look for restaurants with decks or patios. You can take advantage of this by making your outdoor dining area as welcoming as your dining room. Decorate with outdoor furniture and lighting and provide umbrellas or canopies so your guests are protected from the hot sun. Patio heaters can turn your outdoor dining area into a year-round space.

The parking lot is often the first point of contact for customers. Its essential to have a well-maintained parking lot that is easily accessible and provides ample parking space. A clean and well-lit parking lot not only ensures the safety of your customers but also gives a positive impression of your restaurant.

Back of House Jobs

Roles for employees in the back of house usually have a strict hierarchy in which each person has a specific job to fill and chain of command to follow.

• Kitchen Manager – The kitchen manager is responsible for managing the back of house staff which includes interviewing and hiring new employees, ensuring food safety guidelines are being met, and assisting the kitchen when they are busy.
• Executive Chef/Head Chef – The head chef is the most senior member of the kitchen staff. They supervise the kitchen staff, create menus and specials, order food, determine cost, and take care of administrative tasks.
• Sous Chef – The sous chef is second in command, reporting directly to the head chef. They are responsible for supervising the kitchen staff, creating schedules, and training. When the head chef is away, the sous chef assumes leadership.
• Line Cook – Line cooks work at different stations along the kitchen line and can be divided up by cooking type or food type, such as fry cook, grill cook, salad cook, or pastry chef.
• Expeditor – The expeditor is in charge of organizing orders by table so everyone sitting at a particular table is served at the same time. They work on the server side of the window and should be very familiar with menu.
• Dishwasher – Dishwashers are responsible for operating all dishwashing equipment. They clean dishes, flatware, and glasses in a timely manner so that the turnover rate in the dining room is maintained. They are also responsible for cleaning pots, pans, and cooking utensils for the kitchen staff.
• Delivery Driver – Delivery drivers play a crucial role in the back of house, as they are responsible for transporting goods and supplies from suppliers to the restaurant or from the restaurant to customers. A good delivery driver must be adept at navigating their routes efficiently, requiring familiarity with the restaurants location and the best routes to take.

5 tips to keep your back of house systems in order

FAQ

What is the role of a back of house manager?

What are the responsibilities of the back of the house?

What does a back of the house manager do in a hotel?

What is the role of a Boh manager?

What does a back of house manager do?

Usually, one of the first people you see in the back of house is the kitchen manager. The kitchen manager is responsible for all back of house operations. They hire employees, ensure the restaurant is up to code with food safety, and even jump in on the action when the kitchen is very busy.

What does a back of house employee do?

Back of house (BOH) employees work behind the scenes, primarily in the kitchen, and are responsible for food preparation, cooking and maintaining health standards. Both sides are equally important to a restaurant’s success.

Why is back of house important?

The back-of-house (BOH) at a restaurant is the behind-the-scenes area of the restaurant — it works like an engine and keeps the restaurant going. It is a busy place with hot surfaces, chaotic movements, staff shouts, and cutlery noise.

What is a back of house job?

Back of house positions deal with the action behind the scenes, like food prep, cooking and washing dishes. Some key back of house positions include: Chefs, cooks, dishwashers, food prep staff, kitchen managers Dealing with customer complaints, maintaining service quality, coordination between teams