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Swot Analysis Of Landfall Restaurant

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Section 1 Introduction & Human Resource Analysis: Organization Structure The Landfall restaurant is a casual fine dining restaurant located in Woods Hole, Massachusetts. The menu here consists of common and safe dishes since it depends on business from tourism. Located on the water also has an effect on the menu. The menu consists of mainly seafood with appetizers of fried clam strips, calamari, chicken wings and mozzarella sticks as the most popular items. Then for entrees they have swordfish, salmon and cod with each being cooked in multiple ways. They also have five different lobster dishes. The restaurant seats one-hundred and eighty people and during peak season there is one to two turnovers of each table during dinner service. The back of house consisted of the executive chef, sous chef, line cooks and then dishwashers. The executive chef is at the top and would create daily specials. Soups, the schedule receive deliveries and do inventory. The sous would step in for the executive when no there. The sous also managed cleaning and daily prep. The line cooks would prep their stations and cook orders during service and then close there stations at night. The dishwashers would help in prep during slow times, cleaned dishes and did daily cleaning of the walk-ins and seafood prep area. The front of house has a front of house manager, servers, bussers, bar manager, bartenders, and bar backs. The front of house manager would direct daily side work for the servers, assign

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