Do you want to open a restaurant but don't know what positions to cover? Not sure how many people it takes to prepare and serve a dish?
In fact, there are more than you think!
In this article I am going to talk a little about the positions that can exist in a restaurant and the functions of each employee.
Also, I will give an example of what an organization chart would look like with these positions.
This guide will also illustrate the importance of each function for the proper functioning of a good dining room:from the owner to the person responsible for garbage removal.
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 properly.
We should notice thatbigger and more complicated establishment, thatseveral positions will require the attention of the human resources team.
Some positions become less necessary for small businesses, which means that specific tasks are distributed among existing employees.
In this guide I have added all the vacancies that can be found in a large restaurant or hotel. Here is the list:
- administrative charges
- kitchen staff
- kitchen manager
- Vice principal
- kook station
- kitchen helpers
- Cleaning equipment
- personal FOH
- above the waiter
- barra personal
This is the necessary staff for a company that must be in continuous operation and therefore has a complex organization chart.
Administrative positions in a restaurant.
At the top of the system we find the administrative staff of the restaurant.
They are, of course, in charge of managing everything that is done in the restaurant.
1. Manager and his duties
The manager is the person in charge of the restaurant.In small restaurantsthe manager is usually the owner.
In some cases, a leader is simply someone who takes the reins. The owner chooses the manager to manage all aspects of the restaurant for him.
(Video) Roles and responsibilities of restaurant management
A person appointed as a manager must be highly qualified in:
- Manage the business and all aspects of it.
- Make important decisions such as the theme of the restaurant, its operation and other administrative decisions.
- Typically, he is responsible for managing the company's appearance, marketing strategy, and more.
- It is the person who has the greatest responsibility at the legal level.
Because he performs so many vital functions, it is recommended that a designated manager be a person with administrative education andgeneral knowledge of the hospitality niche.
2. Administrator/Secretary and their functions
The administrator or secretary is the person in chargethe practical economics of a restaurant.
He works in continuous contact with accountants and bank accounts, for which he is responsiblecompany capital managementand ensure its correct use.
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In addition, it is usually also responsible for hiring and firing employees, salaries, daily profits and everything related to the profits and / or losses of the company.
This is one of the most critical roles in a restaurant – if you're applying for a restaurant job, he's also one of the people you want to impress.
Personal de back-of-house (BOH)
After the administrative staff comes the kitchen area staff, or as I like to call them -the soul of the restaurant.
Because?Because even if you don't see them, they keep the restaurant alive.
1. Kok / Executive Chef
The chef is the third most important role in a restaurant.
A head chef is part of the administrative staff andone of the most critical functions in a kitchen.
Their characteristics are:
- Creating a menu that will delight all diners: from the largest dish to the smallest.
- Manage all kitchen staff and their various stations.
- Make administrative decisions about what is served in the restaurant.
- Ensure the efficiency of a kitchen team.
- He is in contact with all functions of the restaurant: from the maitre d' to the cleaning staff.
This position is only awarded to chefs with a high level of hands-on experience. In addition, they often have some type of higher education, such as a culinary arts degree, i.e.
Chef is one of the first positions to considereven before opening the restaurant. Of theexperience can help organize it from the beginning.
2. Buyer/Kitchen Manager
In large restaurants, there is the role of head chef.
In small companies, this position is held by the administrator, the head chef, or shared between both.
(Video) What is the role of a restaurant manager?
The purchasing manager is responsible for taking a complete inventory of everything in the kitchen; he must make sureall ingredients are available.
3. Assistant Manager
The sous chef is the right hand of the chef -if the head chef is absent, the sous chef is the head of the chef's brigade.
He is also responsible for carrying out the chef's orders to the letter.
Traditionally, it falls to the head chef to fill the position of sous chef. Both of you need to have great working chemistry and great trust in each other.
In addition, it is common for the sous chef to earn his position after successfully passing through the different cooking stations.
kok 4th station
The station manager or head chef is responsible for a specific department in a kitchen.
The station chef reports directly to the head chef and sous chef.
There are different beginner chefs:
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- sauce machine/kok sauce: Supervises the fish chef and seafood chef.
- pastry chef: He is in charge of supervising pastry chefs, pastry chefs, pastry chefs and ice cream makers.
- maid: Beware of butchers and butcher shops.
- grill: He is responsible for the grill and the fries.
- Hors d'oeuvres / starter kok: Supervises the stew/soup cook and vegetable cook.
Each of these positions is filled by chefs with experience in each section.
Chefs are the hands of the kitchen, responsible for fulfilling all orders under the supervision of the station chef, sous chef, or head chef.
This position is one of the most important in practical terms.since chefs are in charge of preparing absolutely everything that comes out of the kitchen to be enjoyed by diners.
6. Cook helpers
Kitchen helpers are in charge of all kinds of tasks that are important for the operation of each station, without being directly responsible for cooking or preparing any dish.
They are in charge of preparing the work area, organizing and cleaning each preparation table as requested by the station manager.
In addition, they take care of the production area each season, which includes cleaning and cutting vegetables, cleaning and preparation of proteins and much more.
They are also in direct contact with the cleaning crew, as they make sure each piece of equipment makes it to the dishwasher area after use.
(Video) Tasks and Responsibilities of the Restaurant Supervisor.
7. Cleaning equipment
The cleaning crew is just as important as any other job; in fact,its importance increases with the size of the company.
This category includes dishwashers, those that clean cooks' work utensils, and those that clean the kitchen in general.
In small businesses, the position of the dishwasher is often covered. All other cleaning tasks are performed by all kitchen staff at the end of each day.
Front of House (FOH) Employees and Their Duties
Now that you know each of the functions of a kitchen that are normally hidden from view, it is time for you to know what they are.
1. Maitre d' or head waiter
The maître d' or head waiter occupies essentially the same position.
This position is essential for the comfort of diners.
Their characteristics are:
- Seat each diner at their table and provide the menu.
- Direct requests to the waiters, in addition to ensuring a good personal presentation and excellent service.
- Be aware of the needs of your guests.
- Present the invoice at the end of the service.
- They are in charge of training the new waiters and cleaning staff.
This position is reserved for peopleTrained in customer service and care. They must also have good social skills.
In addition, sometimes it is necessary to have specific skills, such as speaking different languages, knowledge of oenology to perform the functions of sommelier and much more.
A receptionist is the person responsible for receiving guests and verifying their reservation, as well as regulating their access and dress code.
This is also a position that requires a person with exceptional manners and presentation.
When it comes to a large restaurant, there may be a role of a sommelier.
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The sommelier is an expert in oenology, his job is to recommend the right wine for the occasion and/or the dish.
In addition, the sommelier must be in direct contact with the chef or sous chef to find out which wine or drink goes best with each dish.
4. Barra personal
In large and fine restaurants, it is customary to include a bar so that diners can wait for their guests or table.
(Video) Restaurant Manager Job Description | Restaurant Manager Duties and Responsibilities and Roles
There are different roles in a bar:
- oh barmanis dedicated exclusively to customer service and the preparation of cocktails to your liking or included in the liquor menu. This person should have extensive knowledge of bartending and various drink preparation techniques.
- barman- Similar to kitchen help, bartenders prepare everything necessary for the bartender to prepare the cocktails, including preparing the ingredients and cleaning the bar area.
- barista: A barista is a person who is dedicated to preparing drinks such as coffee, other infusions, shakes, milkshakes and much more. Sometimes the bartender also acts as a barista if he has the necessary experience.
In small restaurants, these positions are sometimes filled by servers with drink preparation experience, although this is not the most efficient practice.
5. Servers: types of servers and their functions
Servers are the workforce and the face of a diner.
Depending on the organization of the restaurant, there are different types of waiters, especially in larger establishments:
- service: They are in charge of taking the orders to the kitchen and delivering the dishes when they are ready. In small restaurants, they may also clean up and rearrange the table after the customer leaves. Other functions are delivering the bill to diners, receiving complaints or congratulations, communicating them to the kitchen staff and even billing services.
- runners: In large restaurants, they are specifically in charge of bringing the dishes to the table. They work in large batches so that all the dishes arrive at the same time and at the correct temperature, this is common with the servers as well.
- Cleaning equipment:In large restaurants, they are specifically tasked with cleaning and rearranging each table after customers leave.
Waiters are the people you come into contact with the most when you go to a restaurant, regardless of the nature of the business.
Therefore, they are an essential part of a restaurant's service!
Organization diagram for restaurantpersonale
The following organization chart of 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 organizational chart and hierarchy of a restaurant, each employee must havea professional relationship of mutual respect.
In many restaurants, employees treat each other like family, which is very beneficial for improving the mechanics of teamwork.
This is something managers, administrative staff and 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 of them fail, the restaurant risks dying as an establishment:
- Without someone to manage capital well, a sustainable restaurant cannot stand on its own.
- 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 employees will perform adequately. Otherwise, no one would dare to enter the restaurant in the first place!
That is why you should keep this in mind every time you eat at a restaurant.The work of at least 10 people or more is required for you to enjoy your meals.
Don't forget to tip!
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What are the tasks and responsibilities of kitchen staff? ›
Responsibility of kitchen staff.
- Clean and disinfect dishes, pots and utensils.
- Clean and disinfect kitchen work stations.
- Assist in the cooking process by chopping, dicing, slicing and washing vegetables, meat and other ingredients.
- Follow all health and food safety requirements.
Learn more >
A restaurant server takes orders, answers questions about the menu and food, sells restaurant food and beverages, accepts payment, communicates orders to kitchen staff, seats customers, and assists with customer service and housekeeping. .What are the duties and responsibilities of a waiter in a restaurant? ›
The duties and responsibilities of a waiter/waitress include greeting and seating guests, taking customer orders, communicating them effectively to the kitchen, as well as memorizing the menu and offering recommendations for selling appetizers, desserts, or beverages.What are the 5 functions of a restaurant supervisor? ›
Check with the guest and make sure you are serving the best quality food. Resolution of customer complaints in a professional manner. Ensure customer satisfaction with all services provided. Prepare daily reports and present them to senior management.What kind of staff is needed to run a restaurant? ›
Depending on the type of restaurant you open, your staffing requirements will vary. Your restaurant may needmanagers, waiters, cooks, dishwashers and hosts. In newer or smaller companies, some of these roles may intersect, and servers may act as dishwashers during quiet periods while managers may be the hosts.What is the support staff in a restaurant? ›
Floor staff are typically employed in fine dining restaurants and chain restaurants, as well as cafeterias and canteens to provide general support to service staff. They clear dirty dishes, set tables, and help servers deliver food to customers. Totally free trial, no card required.What are the departments of a restaurant? ›
- Food and drinks.
- Human Resources.
- Training Department.
- Sales Marketing.
- Other business sectors.
- Provide friendly, excellent and professional service to all guests.
- Responsible for processing food and beverage orders and serving guests.
- Help other team members prepare and set up restaurants for. ...
- Make sure all amenities and tools are properly stored and inspected.
Learn more here ›
Server CV Work Experience Examples
- Responsible for taking customer orders and ensuring customer satisfaction.
- Recommend daily promotions and discounts to successfully sell food for a limited time.
- Resolution of conflicts and customer problems when errors were made with orders and payments.
January 24, 2020
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A seller is generally responsible forgreet customers, maintain floor appearance, direct customers to merchandise, and operate cash registers. They make sure that their businesses sell more and get products that meet their needs.
see more >
What are the responsibilities of service personnel? ›
Service staff members are food and beverage reservation workers and both roles are associated withprovide customer service, cook and clean restaurants and canteens.
Find out more >
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Introduction: My name is Lilliana Bartoletti, I am an adventurous, friendly, bright, gorgeous, gorgeous, avid and fiery person who loves to write and would like to share my knowledge and understanding with you.
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.
Head Chef (Chef de Cuisine)
The head chef remains at the top of the hierarchy in restaurant kitchens without an executive chef. 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.
Most restaurants in the U.S. use job titles that are straightforward and self-explanatory such as head chef, kitchen manager, server, hostess, bartender and fry cook. Large restaurants, particularly those that cater events, tend to have a wider range of restaurant staff positions.What are your responsibilities as a staff member? ›
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.What is the chain of command in a restaurant? ›
Below the owner are the general manager and the bookkeeper. Under the bookkeeper fall the assistant managers and the kitchen manager. Finally the team members like servers and barristers work under the assistant manager(s). At the same time, the kitchen manager oversees kitchen team members like line cooks and porters.What is the hierarchy of kitchen staff? ›
|Role||Alternative Position Title(s)|
|Chef de Cuisine||Executive Chef Grand Chef Chef Manager Head Chef Masterchef|
|Sous Chef||Executive Sous Chef Chef's Assistant|
|Line Cook||Chef de Partie Cook|
|Commis Chef||Prep Cook Production Cook Banquet Prep Cook Catering Prep Cook|
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.
These titles may include host or hostess (or maître d', in more upscale restaurants), server (or waiter/waitress), busser (or busboy/busgirl, or back waiter), runner, and bartender.What is it called when you clean tables at a restaurant? ›
In North America, a busser, sometimes known as a busboy or busgirl, is a person who works in the restaurant and catering industry clearing tables, taking dirty dishes to the dishwasher, setting tables, refilling and otherwise assisting the waiting staff.
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 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.
Employers often expect their employees to be respectful, hardworking and a team player. Employer expectations can have several benefits, like keeping employees focused and motivated to stay on task.What are 5 responsibilities of a worker? ›
- keep your work area free of hazards.
- make sure your employer has provided you with induction, training and instructions so you feel safe doing the work being asked of you.
- follow all reasonable (safe) directions by your supervisor.
- Plan and develop the project.
- Create and lead the team.
- Monitor and share project progress.
- LEADER: makes sure team has clear objectives and members are engaged. ...
- 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.
- 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.
An restaurant organizational chart is simply an organizational chart that gives the public a high-level overview of the company. It provides us with abstract information on each department that works in the business or restaurant. The primary benefit of org charts are the level of clarity that they bring.How is a restaurant structured? ›
The owner, who is at the top of the structure, oversees the bookkeeper, who reports to both the owner and general manager. The general manager oversees the assistant managers and the kitchen managers, who are each in charge of the team members and operations within their unit.What is the restaurant hierarchy? ›
Most restaurants have three different hierarchies, which include kitchen, management, and front-of-house. There is no set hierarchy across every restaurant, but many do follow similar hierarchies with these three existing at their facilities.
The cook in charge of calling out the tickets and making sure each order is complete is running the pass. It's important to have a point person on the line who can accurately call out orders to the other line cooks. The chef running the pass also works with the expo to make sure each dish is plated correctly.What is the lowest position in a kitchen? ›
A commie chef is a low-skilled, assistant position and are usually training for higher-level roles. An apprentice is the lowest ranking position. They are commonly studying culinary arts and move amongst all stations in order to learn and grow.Who supervises kitchen staff? ›
Kitchen managers are in charge of the overall operations for the kitchen area of a restaurant. Also known as a kitchen supervisor, their goal is to ensure the kitchen department runs smoothly and complies with safety regulations. Duties include ordering food, preparing menus, and monitoring staff.What is the most difficult position in a restaurant? ›
- 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.
Noun. eight-top (plural eight-tops) (restaurants) A table seating eight diners.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 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.
A restaurant cashier operates a cash register, communicates with customers, and assists other restaurant staff as needed. Responsibilities in this career can include processing credit card payments, accepting cash payments and making change, and using a point of sale (POS) system for transactions.What are the duties and responsibilities of kitchen steward in restaurant? ›
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 the roles and responsibilities in a foodservice operation? ›
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.
- Welcoming guests.
- Greeting guests when entering and leaving.
- Listening to guests' requirements and communicating with the concerned person.
- Taking table orders.
- Ensuring guest satisfaction.
- Assisting server and kitchen staff.
- Setting up tables when guests leave.
- Confidence. “Now faith is confidence in what we hope for and assurance about what we do not see.” - ...
- Humility. ...
- Trust. ...
- Forgiveness. ...
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? ›
- Miss your deadline. ...
- Never get back to the grievant. ...
- Bad mouth the union. ...
- Drop the routine fly ball. ...
- Sit down and shut up at meetings with management. ...
- Lose control. ...
- Write long grievances. ...
- Meet the grievant for the first time at the grievance hearing.
The business steward is responsible for defining the procedures, policies, data meanings, data definitions and requirements of the domains assigned to them.What are the different duties and responsibilities of a server waiter? ›
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 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.