Full List of Restaurant Staff [Roles + Responsibilities] (2023) (2023)

Do you want to start a restaurant, but you don't know what positions to fill? You don't know how many people are needed to prepare and serve a dish?

Indeed, it's more than you think!

In this article, I will tell you a little about the positions that can exist in a restaurant and the functions of each staff member.

Additionally, I will give an example of what an org chart would look like with these items.

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 responsible for waste disposal.

Let's start!

What are the different seats in the restaurant?

Different positions perform specific functions in a restaurant.

Each of them is very important to ensure that everything is in order and the dining room flows properly.

Let's note thata larger and more complex institution,more positions will require the attention of the HR team.

Some positions become less necessary for small businesses, meaning that certain tasks are redistributed among existing employees.

In this guide, I've added all the seating you'd find in a large restaurant or hotel. Here is the list:

• Administrative positions
• Directors
• Admin
• Kitchen tools
• Chef
• kitchen manager
• assistant chef
• Station chef
• cooks
• Cooks helpers
• cleaning team
• personel FOH
• Head waiter
• Receptionist
• Sommelier
• personal belt
• waiters

This is the personnel required in a facility that must be in constant operation and therefore has a complex organizational chart.

Restaurant management positions

At the very top of the system is the administrative staff of the restaurant.

They are of course responsible for managing everything that happens in the restaurant.

1. Director 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 manager is simply the person who takes over. The owner chooses a manager who manages every aspect of the restaurant in his stead.

The person appointed to the position of director must have high qualifications:

• Manage the company and every aspect of it.
• Make important decisions such as the theme of the restaurant, its operation and other management decisions.
• He is usually responsible for managing the company's appearance, marketing strategy and more.
• He is the person with the greatest responsibility at the legal level.

Due to the fact that it fulfills so many vital functions, it is recommended that a person with administrative education andgeneral knowledge of the hosting location.

2. Administrator/Secretary and his duties

The administrator or secretary is responsiblepractical restaurant economy.

He works in constant contact with accountants and bank accounts, as he should be responsibleFacility capital managementand ensuring its proper use.

In addition, he is usually responsible for hiring and firing staff, payroll, daily wages, and anything that has to do with the company's profits and/or losses.

This is one of the most important roles in a restaurant - if you are looking for a job in a restaurant, this is also one of the people you need to impress.

Personel Back of House (BOH).

After the administrative staff comes the kitchen staff or what I like to call them -the soul of the restaurant.

Why;Because even if you don't see them, the restaurant is alive thanks to them.

1. Chef / Chef

The chef is the third most important role in a restaurant.

The chef is part of the management team andone of the most important roles in the kitchen.

Its functions are:

• Creating a menu that all guests will love: from the largest to the smallest dish.
• Manage all the kitchen staff and their different jobs.
• Make management decisions about what is served in the restaurant.
• Ensuring the efficiency of the work of the kitchen team.
• He is in touch with different roles in the restaurant: from maitre d' to cleaning staff.

This position is only for cooks with extensive practical experience. In addition, they usually have some additional education, such as a degree in culinary arts.

Chef is one of the first positions to considerbefore the restaurant opened. WITHExperience can help you organize it from scratch.

2. Buyer/kitchen manager

In large restaurants, the role of the kitchen manager occurs.

In small establishments, this position is taken over by the manager, the chef, or shared between them.

The Purchasing Manager is responsible for carrying out a full inventory of all items in the kitchen - he must see to itall ingredients are available.

3. Deputy leader

Sous chef is the chef's right hand -in the absence of the chef, the deputy chef is the commander of the kitchen brigade.

He is also responsible for following the chef's orders to the letter.

Traditionally, the filling of the assistant chef position is left to the head chef. They both must have great chemistry at work and a lot of trust in each other.

In addition, an assistant chef often gains his position after successfully moving through various positions in the kitchen.

4. Station chief

The station chef or departure chef is responsible for a specific department in the kitchen.

The head of the station reports directly to the Executive Chef and the Deputy Chef.

There are different aspiring chefs:

• Juice maker/Sauce maker: Supervises the fish cook and the seafood cook.
• Confectioner: Responsible for the supervision of pastry shops, pastry shops, pastry shops, ice cream machines.
• chef: Supervise butchers and butchers.
• Grill Chef: He is responsible for cooking the barbecue and potatoes.
• Hors d'oeuvre / aspiring chef: Supervises the stew/soup cook and vegetable cook.

Each of these positions is staffed by chefs with experience in each department.

5. Cooks

Chefs are the hands of the kitchen - people responsible for the implementation of all orders under the supervision of the head of the station, sous chef or chef.

This position is one of the most important from a practical point of viewbecause cooks are tasked with preparing absolutely everything that comes out of the kitchen for guests to enjoy.

6. Assistant cooks

Cook assistants undertake all kinds of important tasks related to the service of each station without being directly responsible for the cooking or preparation of any food.

They are responsible for preparing the workplace, tidying up and cleaning each preparation table under the instructions of the station chief.

In addition, they take care of the production area of ​​each station, which includes cleaning and cutting vegetables, cleaning and preparing proteins, and more.

They are also in direct contact with the cleaning crew as they ensure that all equipment reaches the dishwasher area after use.

7. Cleaning staff

The cleaning team is as important as any other job – in factIts importance increases with the size of the object.

This category includes dishwashers, those that clean cooks' work tools, and those that clean the kitchen in general.

In small installations, the dishwasher station is usually covered. All kitchen staff perform different cleaning tasks at the end of each day.

Front House Staff (FOH) and its functions

Now that you know all the roles in the kitchen that are usually not seen, it's time to learn the ones that are.

1. Maitre d' or head waiter

The maître d' or head waiter is essentially the same position.

This position is essential for guest comfort.

Its functions are:

• Invite each restaurant to your table and give them a menu.
• Direct orders to waiters and also make sure they adhere to good personal presentation and excellent customer service.
• Pay attention to the needs of guests.
• Show the bill at the end of the service.
• They are responsible for training new waiters and cleaning staff.

This post is for individualstrained in service and customer service. They should also have excellent social skills.

In addition, certain skills such as speaking different languages, knowledge of oenology are sometimes required to perform sommelier duties, and more.

2. Receptionist

The receptionist is the person responsible for receiving guests and verifying their reservations - also regulating their entrance and dress code.

It is also a position that requires a person with excellent presence and manners.

3. Sommelier

As for a large restaurant, he can act as a sommelier.

The sommelier is an expert in the field of oenology - his task is to recommend the right wine for the occasion and / or dish.

In addition, the sommelier must be in direct contact with the chef or assistant chef to find out which wine or drink best goes with each dish.

4. Personal Belt

In large and elegant restaurants, a bar is usually attached where customers can wait for their companions or a table.

There are different roles in the bar:

• Barmandedicated exclusively to serving customers and preparing cocktails according to their preferences or alcohols on the menu. This person should have extensive knowledge of mixology and various techniques for making beverages.
• Bartenders assistants- Similar to kitchen helpers, bartender assistants prepare everything necessary for a bartender to prepare cocktails, including preparing ingredients and cleaning the bar.
• Barista: a barista is a person who prepares beverages such as coffee, other beverages, smoothies, smoothies, and more. Sometimes a bartender becomes a barista if he has the necessary experience.

In small restaurants, these positions are sometimes filled by waiters with experience in making drinks - although this is not the most effective practice.

5. Waiters: types of waiters and their functions

Waiters are the workforce and the face of the restaurant.

Depending on the organization of the restaurant, there are different types of waiters, especially in larger establishments:

• waiters: They are tasked with delivering the orders to the kitchen and delivering the dishes when they are ready. In small restaurants, they can also clean up and move the table after the guest leaves. Other functions include delivering the bill to the restaurant, accepting complaints or compliments, passing them on to the kitchen staff, and even charging for services.
• Runners: In large restaurants, they are especially responsible for bringing food to the table. They work in large teams so that all dishes arrive at the same time and at the right temperature - this is also a common affliction of waiters.
• Room cleaning team:In large restaurants, they are especially responsible for clearing and rearranging each table after the waiters leave.

Waiters are the people you have the most contact with when you go to a restaurant, regardless of the nature of your business.

For this reason, they are an indispensable element of restaurant service!

Scheme of organization of a personal restaurant

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 positions.

It is worth noting that regardless of the organizational scheme and hierarchy of the restaurant, each employee must have itprofessional relationship of respect between them.

In many restaurants, employees treat each other like family, which has a very positive effect on improving teamwork mechanisms.

This is what managers, administrative staff and chefs should encourage!

Tip: A well-organized restaurant is a guaranteed success

Each of these positions is very important for the proper functioning of the restaurant.

If any of these elements fail, the restaurant starts to risk dying as a venue:

• Without someone who manages capital well, it is impossible to maintain a profitable restaurant.
• If there is no one to cook, the restaurant does not work.
• If there is no one to serve, no one eats at the restaurant.
• If there is no one to clean and tidy the restaurant, no other employee will function properly. Or no one would dare to enter the restaurant!

So whenever you go to a restaurant, keep this in mindthe work of at least 10 people or more is needed to enjoy the meals.

Don't forget to advise!

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