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Week 4 Individual Project 1

Deliverable length: 2 pages

Course Objective(s):

  • Demonstrate the ability to schedule employees properly.
  • Produce a layout of a functional Dining Room.
  • Examine restaurant operations and procedures including: reservations, customer databases, and administration procedures.

As the dining room manager of a formal restaurant in a 5-star, 5-diamond rated establishment, you need to ensure adequate staff is scheduled in your dining room for Saturday’s service because the restaurant is completely booked for the evening. You open ate 5:30PM and close at 11:00 PM. You are expecting 225 guests.


  • Your restaurant seats 125 guests.
  • You have two Hosts, a Dining Room Manager, Head Waiter, and Wine Sommelier.
  • Each Server is responsible for 15 customers.
  • Each Busser reports to two Waiters.
  • You have two Service Runners.

Create a floor plan for service:

  • Create a schedule for seating times.
  • Identify the personnel needed for the evening: Servers, Back Servers, Bussers, Food Runners, Hosts, Sommeliers, etc.
  • Describe each person’s position and duties.
  • Describe how you will ensure quality service.

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