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.
(Video) Restaurant Manager Job Description | Restaurant Manager Duties and Responsibilities and Roles
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!
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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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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 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.What are job responsibilities? ›
Job responsibilities refer to the duties and tasks of their particular roles. This is sometimes referred to as the job description. Roles, however, refer to a person's position on a team. The individual roles that make up a team vary depending on the organization or business.What should I expect from my staff? ›
In the modern business landscape, employees expect to be treated with respect, to be paid equitably, to trust and be trusted by the people they work with, to feel job security, and to have opportunities to use their skills and abilities in their work.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.Who is the key part of the restaurant staff? ›
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.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.
Most servers can manage about 4 tables at any given time during their shift. The number of customers may ebb and flow during the shift, but typically, each server should have about 4 tables when it's steady. This ensures that servers have the chance to make enough money to make shifts worthwhile.How many staff do you need for 100 guests? ›
For general staff and volunteers, you should try for five to six per hundred guests.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.
Our duties are to obey the laws, pay taxes, defend the nation, serve in court and attend school.What are three examples of responsibilities? ›
- Being a good parent.
- Working with other people.
- Difficult decisions you've had to make.
- Looking after yourself and others.
- 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.
A responsibility is something you are expected to do. A responsibility might be a task you are expected to do. For example, your parents expect you to brush your teeth. Brushing your teeth is “a responsibility” and it is your responsibility to brush your teeth every day.What should I put for description of responsibilities? ›
In the job description section, write a brief paragraph or two that gives an overview of the job role. Include some key responsibilities, what a qualified candidate looks like and why the position is important for the company. Make this section easy to understand and include overall duties.What do employees expect from employers 2023? ›
Heading into 2023, most workers want the same thing from their employers: Clear communication, empathy and stability.What are employees expectations? ›
Employee expectations are the assumptions, anticipations, and behavior that employees expect their employers to take. This greatly affects employee satisfaction. Because when an employee receives what they expect from their employer, they usually feel more valued.
The company has expectations of making a profit next year. I saved the files in the expectation that they would be useful in the future. There is widespread expectation that the strike will be settled soon. The crowd waited in expectation of her arrival.What is staff evaluation? ›
Evaluations are a mechanism to provide feedback and documentation about an employee's performance through a defined time period, and can provide clear communication of job expectations and goals.What are the five key metrics that will be used to measure restaurant performance? ›
- Sales. Sales are one of the most critical indicators of success for any business. ...
- Historical Sales. Historical sales data tracks how a restaurant is doing over time. ...
- Labor Cost. ...
- Cost of Goods. ...
- Prime Cost. ...
- Turnover Rate. ...
- Server Benchmarks.
A restaurant evaluation form collects customer feedback and helps restaurant owners learn how to improve their business.What is the biggest responsibility of food handler? ›
A food handler may do many different things for a food business. Examples include making, cooking, preparing, serving, packing, displaying and storing food. Food handlers can also be involved in manufacturing, producing, collecting, extracting, processing, transporting, delivering, thawing or preserving food.What is the most important job in any restaurant? ›
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.
- 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.
- 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.
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.
- 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.
- 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.
For any restaurant, making guests happy and satisfied is the top priority, and for that purpose, restaurant operators try their very best ways to engage their customers. With the advancement of technology, there are many effective strategies that are emerging to improve restaurant service.Who gets paid the most in a restaurant? ›
- Cooking Show Host. ...
- Restaurant Operations Manager. ...
- Chef Manager. ...
- Bar Manager. ...
- Hospitality Manager. Salary range: $40,000-$66,000 per year. ...
- Sous Chef. Salary range: $45,500-$65,000 per year. ...
- Chef. Salary range: $31,000-$64,500 per year. ...
- Culinary Manager. Salary range: $45,500-$64,500 per year.
- Greeting guests.
- Acting in a professional manner at all times.
- Using an EPOS system to process sales.
- Answering telephone calls and emails.
- Creating staff schedules.
- Liaising with suppliers and contractors.
- Restocking supplies.
- Reporting breakages and maintenance issues.
The Service Crew is responsible for presenting menus to patrons. He/She takes orders and answers questions on meal items. He/She makes recommendations and serves food/beverages to customers. He/She prepares the bill that itemizes total meal costs and sales taxes.What are the duties and responsibilities of steward in restaurant? ›
- 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.