The hospitality industry is a complex and ever-changing landscape, with one key factor uniting all organizations: the need for organization and the proper allocation of labor across all areas of operation. Front of house and back of house are two of the most important departments within any hospitality organization, and each has a distinct set of responsibilities. While front of house activities are often more visible to guests, back of house operations have an equally important role to play in creating a successful hospitality experience. In this blog post, we’ll take a closer look at the differences between front of house and back of house operations, and explore why each area is essential for creating a truly great hospitality experience.
What is the back of house?
The area of a hotel or restaurant known as the back of house (BOH) houses the staff members who are not frequently approached by guests or customers. Instead, these are the people who make sure that a hotel or restaurant’s basic operations run smoothly and who typically work away from guests and other visible public areas.
What is the front of house?
Front of house (FOH) refers to the areas of a hotel or restaurant and the staff members that customers or guests interact with on a regular basis. The front-of-house staff frequently prioritizes client care and satisfaction.
Positions in the front of house
The front of house category includes a number of positions, such as:
Positions in the back of house
The following jobs are included in the group of “back of house” positions:
How to improve front of house/back of house functionality
The effectiveness of the front- and back-of-house teams’ collaboration depends on a number of variables. When these two units operate effectively together, the outcome may be a productive workforce, pleased customers, and higher profits.
To enhance front of house/back of house functionality, follow these simple steps:
1. Use a tip pool
In order to promote a spirit of cooperation between the front and back of the house, think about implementing a tip pool or tip sharing system. Traditionally, FOH employees may keep 100% of their tips after each shift Due to the fact that BOH employees typically only receive an hourly wage and no tips, there is frequently a significant wage gap between FOH and BOH employees. Members of the front and back of house share each server’s tips in a tip pool or sharing system. Giving tips to both teams encourages staff to cooperate in order to maximize their earnings by delivering superior service, food, and beverages.
2. Improve communication
Typically, the FOH and BOH share similar objectives, which include delivering a fantastic guest experience. However, because these two teams’ daily operations differ, it might be difficult for them to communicate with one another. Members of the FOH and BOH can more effectively accomplish their goals by improving communication. A few fundamental components, such as the following, could facilitate better communication between front- and back-of-house staff:
3. Foster a sense of unity
Due to their physical locations within a hotel or restaurant and the differences in the daily tasks they perform, there can frequently be a feeling of separation between the front and back of house. The members of both teams can feel a strong sense of unity and be inspired to view themselves as a single unit by being reminded that even though they carry out various tasks, they are all working toward the same goal. Efficiency, productivity, customer satisfaction, tipping, and profit can all be increased by working as a team.
4. Consider cross-training
Restaurant and hotel managers frequently use cross-training to help front and back of house staff members better understand what it’s like to work in each other’s environments. Members of each team can benefit from using this technique to gain first-hand knowledge of the needs, challenges, and requirements of the other team’s roles. This might encourage them to communicate more effectively with one another and learn how to support one another more effectively.
5. Offer a staff meal
Members of the front and back of house can unwind and get to know one another over a meal away from the busy shift’s professional setting. Frequently, the food is prepared by the kitchen staff, and the beverages are made and served by the FOH staff. A hotel may also sponsor a weekly staff meal. Everyone has the opportunity to participate in the meal and enjoy their time together, which can foster relationships between the front and back of the house.
Front and back of house
FAQ
Is front of house or back of house harder?
The terms “front of house” and “back of house” may also be used when discussing the restaurant or food and beverage industry. In F
What is considered front of house?
That settles it; working in the back of the house is inherently more difficult than serving in the front of the house (3-1 in the BOH’s favor, if you were keeping score). BOH has fewer designated positions, but those positions demand more skill in that they necessitate more daily attention.
What is a back of the house?
Simply put, the front of house is where customers interact with staff who are directly engaged with customers. Depending on the size and scope of the restaurant, the space, also referred to as the FOH, may include hostess stations, dining rooms, counters, and patios.
