Do you want to start a restaurant, but you don't know what positions you should fill? Not sure how many people it takes to prepare and serve a dish?
Indeed, they're more than what you think!
In this article, I will tell you a bit about the positions that may exist in a restaurant and the functions of each staff member.
In addition, I will give you an example of what an organization chart with these positions would look like.
This guide will also illustrate the importance of each role in the proper functioning of a good dining room: from the owner to the person in charge of taking out the garbage.
Let's get started!
What Are The Different Positions In A Restaurant?
Different positions fulfill specific functions in a restaurant.
Each of them is very important so that everything is kept in order and the dining room flows correctly.
We should note that the larger and more complicated the establishment, the more positions will require attention from the human resources team.
Some positions become less necessary for small establishments, which means that specific tasks are divided among the existing employees.
In this guide, I have added all the positions that can exist in a large restaurant or hotel. Here is the list:
- Administrative positions
- Kitchen staff
- Executive chef
- Kitchen manager
- Station chef
- Assistant cooks
- Cleaning team
- FOH staff
- Head waiter
- Bar staff
This is the personnel required for an establishment that has to be in constant operation, and consequently it has a complex organizational chart.
Administrative Positions of a Restaurant
At the top of the system we find the administrative staff of the restaurant.
They are the ones in charge, of course, of managing everything that is done in the restaurant.
1. Manager and his functions
The manager is the person in charge of the restaurant. In small restaurants, the manager is usually the owner.
On some occasions, a manager is simply a person who takes the reins. The owner chooses the manager to manage every aspect of the restaurant in his stead.
(Video) Restaurant Management Role & Responsibilities
A person who is appointed as a manager must be highly capable to:
- Run the business and every aspect of it.
- Make important decisions, such as the restaurant's theme, its operation, and other administrative decisions.
- He is usually in charge of managing the appearance of the establishment, the marketing strategy, and more.
- He is the person with the most responsibility at a legal level.
Thanks to the fact that it fulfills so many vital functions, it is recommended that an appointed manager is a person with administrative studies and general knowledge of the hospitality niche.
2. Administrator / Secretary and his functions
The administrator or secretary is the person who is in charge of the practical economy of a restaurant.
He works in constant contact with accountants and bank accounts, as he must be in charge of managing the capital of the establishment and ensuring its proper use.
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In addition, it usually is also in charge of hiring and firing personnel, payroll, daily earnings, and everything that has to do with the establishment's profits and/or losses.
This is one of the most critical roles in a restaurant - if you are looking for a job in a restaurant, he is also one of the people you should impress.
Back-of-house (BOH) Staff
After the administrative staff comes the kitchen area employees, or as I like to call them - the soul of the restaurant.
Why? Because even if you don't see them, they keep the restaurant alive.
1. Chef / Executive chef
The chef is the third most crucial role in a restaurant.
An executive chef is part of the administrative staff and one of the most critical roles in a kitchen.
Its functions are:
- Creating a menu that all diners will love: from the largest to the smallest dish.
- Direct all the kitchen employees and their different stations.
- Make administrative decisions about what is served in the restaurant.
- Ensuring the efficiency of a kitchen team.
- He is in contact with all the different roles in the restaurant: from the maitre d’ to the cleaning staff.
This position only goes to cooks with a high level of practical experience. In addition, they usually have some type of complementary education, such as a diploma in culinary arts, among others.
The executive chef is one of the first positions to consider even before starting the restaurant. His experience can help organize it from the get-go.
2. Purchaser/Kitchen Manager
In large restaurants, there is the role of kitchen manager.
In small establishments, this position is absorbed by the administrator, the executive chef, or divided between both.
(Video) What is the Role of a Restaurant Manager
The purchasing manager is in charge of carrying out complete inventories of everything in the kitchen - he must make sure that all the ingredients are available.
The sous-chef is the chef's right hand - if the head chef is absent, the sous-chef is the commanding officer of the cooking brigade.
He is also in charge of carrying out the chef's orders to the letter.
Traditionally, filling the sous-chef position is left to the executive chef. Both must have excellent work chemistry and a lot of trust in each other.
In addition, it is common for the sous-chef to earn his position after going through the various stations of the kitchen successfully.
4. Station chef
The station chef or departure chef is in charge of a specific section within a kitchen.
The station chef reports directly to the executive chef and the sous-chef.
There are different starting chefs:
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- Sauce maker/sauce chef: Supervises the fish cook and the seafood cook.
- Pastry chef: He is in charge of supervising pastry chefs, pastry chefs, confectioners, and ice cream makers.
- Pantry Chef: Supervise the butchers and butchers.
- Rotisserie Chef: He is responsible for the grill and fries cooking.
- Hors d'oeuvre / starter chef: He supervises the cook of stews/soups and the vegetable cook.
Each of these positions is filled by cooks with experience in each section.
Cooks are the hands of the kitchen - the ones in charge of executing all orders under the supervision of the station chef, the sous-chef, or the executive chef.
This position is one of the most important in a practical way since cooks are in charge of preparing absolutely everything that comes out of the kitchen to be enjoyed by the diners.
6. Assistant cooks
Assistant cooks are in charge of all kinds of important jobs for the operation of each station, without being directly in charge of cooking or preparing any dish.
They are in charge of preparing the work area, organizing and cleaning each preparation table under the orders of the station’s chef.
In addition, they take care of the production area of each station, which includes cleaning and cutting vegetables, cleaning and preparing proteins, and much more.
They are also in direct contact with the cleaning crew, as they make sure that every piece of equipment reaches the dishwasher area after it’s used.
(Video) Restaurant Supervisor duties and responsibilities.
7. Cleaning staff
The cleaning team is as important as all the other positions - in fact, its importance increases with the size of the establishment.
This category includes dishwashers, those that clean the cooks' work tools, and those that clean the kitchen in general.
In small establishments, the dishwasher position is usually covered. All the kitchen workers carry out the other cleaning tasks at the end of each day.
Front-of-the-house (FOH) Staff and Their Functions
Now that you already know each of the roles of a kitchen that are not normally in plain sight, it’s time for you to know the ones that are.
1. Maitre d ' or head waiter
The maitre d' or head waiter is essentially the same position.
This position is vital for the diners' comfort.
Its functions are:
- Accommodate each diner at their table and provide the menu.
- Give direct orders to the waiters, in addition to ensuring that they comply with good personal presentation and excellent treatment to customers.
- Be attentive to the needs of diners.
- Present the account at the end of the service.
- They are in charge of training new waiters and room cleaning staff.
This position is reserved for people trained in the area of service and customer care. They should also have excellent social skills.
In addition, it is sometimes required that you have specific skills, such as speaking different languages, knowledge of enology to fulfill sommelier duties, and more.
A receptionist is a person in charge of receiving diners and verifying their reservation - also regulating their entry and dress code.
This is also a position that requires a person with exceptional presentation and manners.
When it comes to a large restaurant, there may be a sommelier role.
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The sommelier is an expert in oenology - his job is to recommend the right wine for the occasion and/or dish.
In addition, the sommelier must be in direct contact with the executive chef or sous-chef to find out which wine or drink is most suitable for each dish.
4. Bar staff
In large and fine dining restaurants, a bar is usually included for diners to wait for their companions or table.
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There are different roles in a bar:
- The bartender is dedicated exclusively to dealing with customers and preparing cocktails to their liking or found on the spirit’s menu. This person must have extensive knowledge of mixology and different beverage preparation techniques.
- Bartender Assistants- Like kitchen assistants, bartender assistants prepare everything necessary for the bartender to prepare cocktails, including preparing ingredients and cleaning the bar area.
- Barista: a barista is a person dedicated to preparing drinks such as coffee, other infusions, shakes, smoothies, and more. Sometimes the bartender doubles as a barista as well if he has the necessary experience.
In small restaurants, these positions are sometimes filled by waiters with experience in beverage preparation - although this isn’t the most efficient practice.
5. Waiters: Types of waiters and their functions
Waiters are the workforce and face of a dining room.
Depending on the organization of the restaurant, there are different types of waiters, especially in bigger establishments:
- Waiters: They are in charge of bringing orders to the kitchen and delivering the dishes once they are ready. In small restaurants, they can also clean and rearrange the table once the diner has left. Other functions include handing over the bill to diners, receiving complaints or congratulations, communicating them to kitchen staff, and even billing for the services.
- Runners: In large restaurants, they are specifically in charge of bringing the dishes to the table. They work in large crews so that all dishes arrive simultaneously and at the correct temperature - this is also common with waiters.
- Room cleaning team: In large restaurants, they are specifically in charge of cleaning and rearranging each table after the diners have left.
Waiters are the people with whom you have the most contact when going to a restaurant, regardless of the nature of the business.
For that reason, they are an essential part of the service of a restaurant!
Restaurant Staff Organization Chart
The following organization chart for a small/medium restaurant will serve as a visual aid to give you an idea of the hierarchy of some of the positions.
It is worth mentioning that regardless of the organization chart and hierarchy of a restaurant, each of the staff members must have a professional relationship of respect with each other.
In many restaurants, employees treat each other like family, which is very beneficial in improving the mechanics of teamwork.
This is something that managers, administrative staff, and executive chefs should encourage!
Tip: A Well-Organized Restaurant Is Guaranteed Success
Each of these positions is very important for the proper functioning of a restaurant.
If any one of them fails, the restaurant begins to be at risk of dying as an establishment:
- Without someone who manages capital well, a sustainable restaurant cannot be maintained.
- If there is no one to cook, the restaurant does not work.
- If there is no one to serve, no one eats in the restaurant.
- If there is no one to clean and organize the restaurant, no other worker will perform adequately. Or no one would dare enter the restaurant in the first place!
Therefore, every time you go out to eat in a restaurant, keep in mind that the work of at least 10 people or more is necessary for you to enjoy your meals.
Don't forget to tip!
Useful Articles For New Restaurant Owners
Here are some informative articles from our blog that will be helpful for new restaurant owners:
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What are the duties and responsibilities of kitchen staff? ›
Kitchen Staff Responsibilities
- Clean and sanitize dishes, cookware, and utensils.
- Clean and sanitize food preparation work stations.
- Assist in the food preparation process by cutting, chopping, slicing, and washing vegetables, meats, and other ingredients.
- Follow all food health and safety requirements.
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A restaurant server takes orders, answers questions about the menu and food, sells the restaurant's food and drinks, takes payment, communicates orders with the kitchen staff, seats customers, and helps with customer service and cleaning.What are the duties and responsibilities of a waiter in a restaurant? ›
The duties and responsibilities of a Waiter/Waitress include welcoming and seating guests, taking guest orders, communicating them effectively to the kitchen and in addition, memorizing the menu and offering recommendations to upsell appetizers, desserts, or drinks.What are the 5 roles of a restaurant supervisor? ›
Checking with the guest and making sure that they are getting served with the best quality food. Resolving customer complaints in a professional manner. Ensuring customer satisfaction with all the services provided to them. Preparing daily reports and presenting them to the higher management.What staff is needed to run a restaurant? ›
Depending on the type of restaurant you are opening, staffing needs will vary. Your restaurant may need managers, servers, cooks, dishwashers, and hosts. In newer or smaller enterprises, some of these roles may cross over, and servers can double as dishwashers in quiet times while managers might be hosts.What is support staff in a restaurant? ›
Floor Staff is typically employed by fine-dining and chain restaurants as well as cafes and cafeterias to provide overall support to the wait staff. They clear dirty tableware, set tables, and assist the wait staff in delivering food to patrons. Completely free trial, no card required.What are the departments of a restaurant? ›
- Food & Beverage.
- Human Resource.
- Training Department.
- Marketing & Sales.
- Other Operating Sectors.
- Provide friendly, excellent and professional service to all guests.
- Responsible for handling food and beverage orders and serving guests.
- Assist fellow Team Members to perform preparation and setting up in the restaurants for. ...
- Check that all amenities and utensils are properly stocked and inspected.
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Examples of server resume job experience
- Responsible for taking customer orders and ensuring customer satisfaction.
- Recommending daily specials and discounts to successfully up-sell limited-time food products.
- Successfully solved customer conflict and problems when mistakes were made with orders and payments.
Jan 24, 2020
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A sales associate is usually responsible for welcoming customers, maintaining floor appearance, directing customers to goods and operating cash registers. They ensure that their company makes more sales and gets customers products suited to their needs.
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What is the responsibility of service crew? ›
Service crew members are food and beverage serving workers, and both job titles are associated with providing customer service, performing food preparation, and cleaning restaurant and dining areas.
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They should be customer-focused, always
Being friendly and approachable should be the minimum requirement for working in hospitality, but a truly great server takes those natural skills and hones them to create the best possible customer experience.
General Managers are crucial to every restaurant. They're in charge of hiring employees, firing people when necessary, and training new staff members on the business's policies and best practices.
Staffing Guidelines and Staff to Customer Ratios
Casual dining: One server for every five to six tables per shift and four back-of-house staff per 50 tables. Fine dining: One server for every three to four tables per shift and six to seven back-of-house staff per 50 customers.
Your most important responsibilities as an employee are: to take reasonable care of your own health and safety. if possible to avoid wearing jewellery or loose clothing if operating machinery. if you have long hair, or wear a headscarf, make sure it's tucked out of the way as it could get caught in machinery.What are your main duties and responsibilities? ›
Your duties and responsibilities refer to your legal and professional obligations and the tasks and behaviours that your employer expects from you as part of your job role. Your main duties and responsibilities will be dependent on your own particular role.How do you evaluate restaurant staff? ›
- Familiarize staff with the evaluation form. ...
- Explain why your restaurant uses employee evaluation forms. ...
- Schedule performance reviews. ...
- Ask employees to evaluate themselves. ...
- Evaluate employee performance. ...
- Share completed evaluation forms with staff before their reviews.
Regular handwashing is the most important thing food workers can do to keep food safe from hazards. If food, drinks, gum, or tobacco are used in or around food preparation areas, there is a high risk of contamination on food and surfaces.How do you manage restaurant staff well? ›
- Be consistent. ...
- Manage proactively. ...
- Learn the operation by doing the work yourself. ...
- Prioritize staff retention. ...
- Mix it up with a fun promotion experiment. ...
- Keep your eye on customer satisfaction. ...
- Improve the customer experience.
The most important employee in many restaurants is the manager. They can help you with your duties or handle them entirely if you plan to be an absentee owner. Your best candidate for the job will have already managed a restaurant in your area and will be familiar with local buying sources, suppliers and methods.What is the hierarchy of kitchen staff? ›
In terms of the hierarchy, if there's an executive chef then the head chef would report to them, and if there's no executive then they would report directly to the restaurant owner or manager. Reporting into the head chef role will be the sous chef and chef de partie, which are coming up next.
|EVENT TYPE||WAITERS||WINE WAITERS|
|3 course seated dinner for 100 – formal||10||3|
|3 course seated dinner for 100 – informal||5||0|
|3 course seated dinner with shared platters for 100 – informal||4||0|
|Buffet for 100 – informal||5||0|
Servers should "check back" after each phase of the meal — beverage, appetizer, main course, and dessert.What is the max level for staff in my restaurant? ›
Staff get levels when they cook food or serve customers. They get 12 experience per dish cooked/served. The higher the level, the faster they work. The maximum level for staff is currently 50.
- Define job title.
- Identify job duties relevant to the position.
- List duties by importance.
- Detail the requirements and qualifications.
- Proofread and read out loud.
- Send to the hiring manager and human resources department for verification.
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- CHALLENGER: questions effectiveness and drives for results. ...
- DOER: encourages progress and takes on practical jobs. ...
- THINKER: produces ideas and thinks through those proposed by others. ...
- SUPPORTER: eases tension and promotes harmony.
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- HOW TO BE. A RESPONSIBLE PERSON. ...
- When you agree to do something, do it. If you let people down, they'll stop believing you. ...
- Answer for your own actions. ...
- Take care of your own matters. ...
- Be trustworthy. ...
- Always use your head. ...
- Don't put things off. ...
- DISCUSSION QUESTIONS.
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This is the most important position within your business when it comes to the operational part. General managers are those who focus on hiring/firing employees, training programs, PR and marketing, process optimization, etc. Consider them as the head of your restaurant.
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- Knowledge of supplies, equipment, and/or services ordering and inventory control.
- Ability to follow routine verbal and written instructions.
- Ability to read and write.
- Ability to understand and follow safety procedures.
- Ability to safely use cleaning equipment and supplies.
- Update your restaurant employee handbook.
- Create a training plan.
- Modernize your training program.
- Offer role-specific training.
- Run a test shift simulation.
- Gather training feedback.
- Ongoing restaurant training strategy.
The best way to handle rudeness is to bite your tongue and respond in a calm, cool manner. Ask the waiter politely to repeat what they said. If the waiter's rudeness came out of something they said, they may have said something on impulse or made a mistake. It's less likely they will be rude a second time.What are the 5 roles of a restaurant supervisor? ›
- Interviewing candidates and training new staff.
- Creating work schedules and rotas.
- Ensuring food safety and compliance with regulations.
- Checking that diners are satisfied with their meal and service.
- Handling service issues and customer complaints.
- Hire the best.
- Measure the performance of employees regularly.
- Communicating openly is key.
- Encourage employees to share their opinions.
- Set clear goals.
- Reward hard work.
- Ensure that employees enjoy working.
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- Be on the Floor. ...
- Spend One-on-One Time with Employees.
- Little known to the public but vital to the smooth running of a restaurant, expeditors set.
- the pace for the whole dining experience while managing the workflow of the kitchen.
- like an air traffic controller.
The number one position in your restaurant: You!
The restaurant owner. You're the leader your restaurant needs. You work on budgets, marketing, developing your management team and holding them accountable.
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Head Chef (Chef de Cuisine)
Like an executive chef, this person controls all aspects of the kitchen. They are responsible for creating menus, controlling kitchen costs, and managing the kitchen staff.
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- Greeting customers, guiding them to tables and delivering drinks from the bartender.
- Clearing, cleaning and setting tables.
- Ensuring serving stations are stocked with cutlery, napkins, trays, and condiments.
- Sweeping and mopping floors in the restaurant, bar, and kitchen.
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The kitchen stewards report to the kitchen supervisor and generally work in a commercial kitchen, restaurants, and hotels. Their responsibility may include maintaining and creating a cleaning schedule for the kitchen, cleaning pots and grills, and washing glasses, dishes, and cutlery. They may also polish silvers.What are five responsibilities of a steward? ›
The steward will attend to customer needs, assist wait staff, ensure all stations are well stocked, and assist in keeping all areas clean and sanitary. You will clean and put away dishes, clean floors and food preparation areas, refill supplies, wipe tables, and take out the trash.What are 5 qualities of a good steward? ›
- Confidence. “Now faith is confidence in what we hope for and assurance about what we do not see.” - ...
- Humility. ...
- Trust. ...
- Forgiveness. ...
Serving customers in a fast, efficient, and friendly manner. Providing customers with information regarding food ingredients, availability, and pricing. Escalating customer concerns and complaints to management. Assisting customers to pay for products.
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The role of the steward's assistant consists mainly of stocking, cleaning and assisting with the preparation and serving of meals. The steward's assistant often assists the steward by removing stocks such as food, linen, and utensils and making sure they arrive where they're needed.What should a steward not do? ›
- Mistake 1 - Failing to Represent Fairly. ...
- Mistake 2 - Making Backroom Deals. ...
- Mistake 3 - Failing to Organize. ...
- Mistake 4 - Promising Remedies Too Quickly. ...
- Mistake 5 - Failing to Speak with New Workers. ...
- Mistake 6 - Failing to Adhere to Time Lines.
A Customer Service Representative, or CSR, will act as a liaison, provide product/services information, answer questions, and resolve any emerging problems that our customer accounts might face with accuracy and efficiency. The best CSRs are genuinely excited to help customers.What are the responsibilities of a front end cashier? ›
- Welcome and greet customers courteously.
- Provide excellent and prompt services to customers.
- Ensure fast financial transactions to minimize long register lines.
- Adhere to store policies and procedures for operational efficiency.
- Perform cash, card and check transactions for customer purchases.
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