A restaurant kitchen will never be successful without a butler department. After all, butlers are considered the backbone of the restaurant industry, bearing the burden of ensuring that everything is spotless in and out of the restaurant kitchen. Without them, the reputation of the restaurant will suffer, and it will not matter if you have a very good chef preparing excellent dishes if the health and safety of the diners are not assured.
So what are the common goals of the butler department, especially since butlers are considered a very integral part of the restaurant industry?
One, because restaurants deal with people and diners, one of the most important goals of the management department is to place the utmost importance on customer service and satisfaction. After all, customers will be the restaurant’s bread and butter, and without them, the restaurant will not survive. For this reason, curators must always be respectful of guests. They should never argue with customers, and if an argument arises, the kitchen butler is urged to report to the chief butler, who will handle the situation himself. Management conducts regular meetings and trainings aimed at providing 100% customer service and satisfaction, and the management department is always encouraged to attend these events to meet the goal.
Two, it is also the goal of the management department to ensure that the quality of food is preserved at all times. Now this can only be guaranteed if the administration department is very strict in cleaning the entire kitchen, inside and out. There is no denying that a dirty kitchen can contaminate fresh food products, and serving contaminated food to your diners can lead to health problems that, in turn, can lead to legal problems. For this reason, the curators have to be very meticulous in maintaining the cleanliness of all areas of the kitchen as well as the front of the restaurant to avoid contaminating food products with anything that could harm people.
Three, another common goal of the Stewarding Department is to help promote a professional atmosphere throughout the restaurant. It won’t do the restaurant any good if there is tension and fights in the restaurant. If there are fights and tensions between the staff, then the kitchen workflow will suffer, which will affect the entire restaurant as well. For this reason, staff are also encouraged to respect each other. If a kitchen butler has a problem with his co-workers, it is recommended that he bring the problem to the chief butler, who can act as a mediator between them.
These are just some of the common but very important goals of the management department, and achieving this means helping make the restaurant a success. However, this will be possible if we all work together to achieve the goals.