Complete List of Restaurant Workers [Roles + Responsibilities] (2023) (2023)

Do you want to open a restaurant but don't know what positions to fill? Not sure how many people you need to prepare and serve?

In fact, there are more of them than you might think!

In this article, I will tell you about the positions that can be set up in a restaurant and the role of each employee.

Also, I'll give you an example of what an org chart looks like for these positions.

This guide also explains how important each role is in the proper functioning of a good restaurant:From owner to person responsible for waste disposal.

Let's start!

What are the different locations of the restaurant?

Different locations fulfill specific functions in the restaurant.

Each of them is very important so that everything stays organized and the restaurant works properly.

we should noticeLarger and more complex setups, dieAdditional positions require attention from the HR team.

Some positions have become less necessary for small businesses, which means certain tasks are assigned to existing employees.

In this guide, I've listed all the locations a large restaurant or hotel can have. Here is the list:

• administrative positions
• manager
• administration staff
• kitchen staff
• managing Director
• kitchen manager
• sous chef
• Station kitchen
• chef
• assistant chef
• cleaning team
• FOH staff
• upper kellner
• Receptionist
• sommelier
• bar personal
• Kellner

This is a human requirement for a company that must continue to operate and thus has a complex org chart.

Restaurant Administrative jobs

At the top of the system, we find the administrative staff of the restaurant.

You are of course responsible for managing all operations of the restaurant.

1. Managers and their functions

The manager is the person in charge of the restaurant.in the diner,manager is usually the owner.

In some cases, a manager is simply a person in charge. The owner assigns the manager to manage all aspects of the restaurant in his place.

A person appointed as a manager must possess the following skills:

• Running the company and all its aspects.
• Make important decisions such as restaurant themes, operations, and other administrative decisions.
• He is usually responsible for the company's image, marketing strategy, etc.
• He is the one with the greatest legal responsibility.

Since it performs so many vital functions, it is recommended that the manager appointed is someone with administrative trainingGeneral knowledge of the hospitality industry.

2. Administrator/Secretary and their functions

administrator or secretary is in chargePractical economy for restaurants.

He is constantly in touch with accountants and bank accounts he has to be responsible forInstitutional Capital ManagementAnd make sure to use it correctly.

In addition, it is often responsible for hiring and firing employees, payroll, daily earnings, and anything related to the company's profits and/or losses.

This is one of the most important characters in a restaurant - and one of the people you should impress if you're looking for a job in a restaurant.

Logistician (BOH)

After the executives are the kitchen staff, or as I like to call them-restaurant soul.

Why?Because they keep a restaurant alive even when you can't see them.

1. Chef/Chef

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

The chef is part of the administrative staff, andOne of the most important roles in the kitchen.

Its functions are:

• Create a menu that all your guests will love: from the largest dish to the smallest.
• Instructs all kitchen staff and their various positions.
• Make administrative decisions about food served in restaurants.
• Ensure the efficiency of the kitchen team.
• He is connected to all roles in the restaurant: from the head waiter to the cleaning staff.

This position is only possible for chefs with a high level of practical experience. In addition, they often receive additional training, such as a diploma in culinary arts.

Executive chef is one of the first positions consideredEven before the restaurant opened. yesExperience can help get organized from the start.

2. Buyer/Kitchen Manager

In large restaurants, there is the role of the head chef.

In small businesses, this position is filled by either an administrator or a cook, or a combination of both.

The Purchasing Manager is responsible for a complete inventory of all items in the kitchen - he has to ensure thisall the ingredients are there.

3. Deputy Director

The sous chef is the chef's right-hand man—In the absence of the head chef, the sous chef is the commander of the culinary brigade.

He is also responsible for strictly following the chef's instructions.

Traditionally, the position of sous chef has been filled by the executive chef. Both have to have great working chemistry and trust each other very much.

Additionally, it is common for sous chefs to be awarded positions after successfully advancing through various positions in the kitchen.

4th Stop Chef

Station cooks or departure cooks are responsible for specific areas within the kitchen.

The Ward Chef reports directly to the Head Chef and Sous Chef.

There are different starter chefs:

• Sauce maker / Sauce maker: Supervise fish chefs and seafood chefs.
• pastry chef: He supervises the pastry chef, pastry chef, pastry chef and ice cream chef.
• chef: The butcher and the butcher's supervision.
• Rotisserie Chef: He is in charge of preparing the barbecue and French fries.
• Appetizer/Appetizer Chef: He supervises the stew/soup cook and the vegetable cook.

Each of these positions will be filled by chefs with experience in their respective fields.

5. Chef

The chef is at the helm of the kitchen - responsible for carrying out all orders, under the supervision of the station chef, sous chef or head chef.

This position is in practice one of the most importantBecause it's the chef's responsibility to prepare everything that comes out of the kitchen in a way that guests can savor.

6. Assistant Chef

Assistant chefs are responsible for a variety of essential tasks in each site's operation, and are not directly responsible for cooking or preparing dishes.

You will be responsible for prepping the work area, organizing and cleaning each prep station as directed by the station chef.

Additionally, they take care of the production area at each station, including washing and chopping vegetables, washing and prepping proteins, and more.

They also have direct contact with the cleaning staff as they ensure that each piece of equipment goes into the dishwasher area after use.

7. Cleaning staff

Janitors are just as important as any other job – actuallyIts importance increases with the size of the facility.

This category includes dishwashers, dishwashers for cleaning chef tools, and dishwashers for cleaning kitchens in general.

In small businesses, dishwasher space is often covered. The rest of the cleaning is done by all kitchen staff at the end of each day.

FOH (Front Office) staff and their functions

Now that you know all the features of a kitchen that are not usually visible, it's time to learn about the ones that are visible.

1. Maitre d' or Oberkellner

The position of a foreman or foreman is basically the same.

This location is critical to the comfort of your guests.

Its functions are:

• Seat each guest and provide a menu.
• Place your order directly with the waiter and make sure they show up personally and treat customers in a great way.
• Pay attention to the needs of customers.
• Submit your account at the end of your service.
• You are responsible for training new waiters and housekeeping staff.

This position is reserved for peopleTrained in service and customer service. You should also have excellent social skills.

In addition, you are sometimes required to possess certain skills such as: B. Speaking different languages, knowledge of oenology to perform the duties of a sommelier, etc.

2. Receptionist

Receptionists are responsible for welcoming guests and checking their reservations, as well as managing their entry and dress code.

Again, this position requires someone with extraordinary grace and manner.

3. Sommelier

When it comes to large restaurants, there may be a sommelier role.

A 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 have direct contact with the chef or sous chef to determine which wine or drink is best for which dish.

4. Bar Personal

In large, upscale restaurants, there is usually a bar where guests can wait for their companions or their table.

There are different roles in the bar:

• bartenderDedicated exclusively to dealing with clients and preparing cocktails to their liking or spirits menu. This person must have extensive knowledge of mixology and various beverage preparation techniques.
• bartender assistant- Like a kitchen assistant, an assistant bartender prepares everything a bartender needs to prepare a cocktail, including prepping ingredients and cleaning the bar area.
• coffee maker: A barista is someone who specializes in preparing coffee, other brewed drinks, milkshakes, smoothies, and more. Sometimes a bartender can also act as a barista if he has the necessary experience.

In small restaurants, these positions are sometimes filled with servers experienced in preparing drinks—although this is not the most efficient practice.

5. Waiters: types and functions of waiters

Servers are the face of the workforce and the restaurant.

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

• Kellner: You are responsible for taking orders from the kitchen and delivering the dishes when they are ready. In small restaurants, they can also clear and rearrange tables after guests have left them. Other functions include handing bills to guests, receiving complaints or congratulations, sending them to the kitchen staff, and even billing for service.
• runner: In large restaurants, they specialize in bringing the food to the table. They work in large teams to ensure that all dishes arrive at the right temperature at the same time - this is also common among waiters.
• Housekeeping Team:In large restaurants, they specialize in cleaning and rearranging each table after guests leave the table.

Servers are the people you interact with the most when you go to a restaurant, no matter the type of business.

As such, they are an essential part of restaurant service!

restaurant staff organization chart

The following organizational chart for a small to mid-sized restaurant serves as a visual aid to give you an idea of ​​the hierarchy of certain positions.

It is worth noting that regardless of the org chart and hierarchy of the restaurant, each employee must have an appropriate organizationProfessional and respectful cooperation.

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

This is something managers, executives and chefs should encourage!

Tip: A well-organized restaurant is a guarantee of success

Each of these positions is very important to the smooth operation of the restaurant.

If one of these fails, the restaurant as an institution risks its demise:

• You can't run a sustainable restaurant without people who are good at capital.
• A restaurant cannot function without someone cooking.
• If no one is serving, no one is eating in the restaurant.
• The rest of the workers wouldn't perform as well without someone cleaning and tidying the restaurant. Otherwise, no one would dare to enter the restaurant!

So keep this in mind every time you go to a restaurantIn order for you to eat happily, at least 10+ people need to work.

Don't forget to tip!

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