Recently, I want to bid for a western restaurant in a four-star hotel. I want to ask some questions about western food, such as the staffing and service knowledge of western restaurants.

Western food personnel ratio: waiter 10: bartender 2: cashier 2: foreman 3: floor manager 2: store manager 1.

Western-style kitchen is simpler than Chinese food, so it is ok to find a good western-style chef. Generally, anyone who can be a chef will have his own team of chefs.

After cooking western food for several years, it is easy to find western food personnel. The main reason is that the cost of ingredients is not easy to handle. The amount of semi-finished products to finished products is larger than that used in Chinese restaurants, and there is basically no purchase channel for raw products. Purchasing is very important. Another big western restaurant needs an office: it consists of finance, procurement, personnel and marketing, and each department has at least one person.