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

You want to open a restaurant, but you don't know which positions you should fill? Not sure how many people are needed to prepare and serve a meal?

Indeed, they are more than you think!

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

In addition, I will give you an example of what an organization chart would look like with these positions.

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 start!

What are the different positions in a restaurant?

Different positions fulfill specific functions in the restaurant.

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

We have to mention that it islarger and more complicated establishment, themore positions will require the attention of the HR team.

Some jobs are becoming less necessary for small businesses, meaning specific tasks are being shared among 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
• Managers
• Administrator
• Kitchen staff
• Executive chef
• Kitchen manager
• Chef
• Station chief
• cookbooks
• Assistant chef
• Cleaning team
• FOH staff
• Head waiter
• welcome
• sommelier
• Bar staff
• waiters

This staff is necessary for an institution that must be in constant operation, and therefore a complex organizational scheme.

Restaurant administrative positions

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

They are, of course, in charge of everything that is done in the restaurant.

1. Manager and his functions

The manager is the responsible person of the restaurant.In small restaurants,the manager is usually the owner.

In some cases, the manager is simply the person who takes the reins. The owner selects a manager to manage every aspect of the restaurant for him.

The person appointed as manager must be highly capable of:

• Manage the business and every aspect of it.
• You make important decisions, such as the theme of the restaurant, its operation and other administrative decisions.
• He is usually in charge of managing the establishment's appearance, marketing strategy and more.
• He is the person with the highest responsibility at the legal level.

Due to the fact that it fulfills so many vital functions, it is recommended that the appointed administrator be a person with administrative education andgeneral knowledge of the catering niche.

2. Administrator/secretary and his functions

The administrator or secretary is the person in charge ofpractical economy of the restaurant.

He works in constant contact with accountants and bank accounts, for which he must be in chargemanagement of company capitaland ensuring its proper use.

In addition, he is usually also in charge of hiring and firing staff, payroll, daily earnings and anything related to the company's profits and/or losses.

This is one of the most critical roles in a restaurant – if you're looking for a restaurant job, he's also one of the people you should impress.

Permanent staff (BOH).

After the administrative staff come the kitchen staff, 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 important role in a restaurant.

The executive chef is part of the administrative staff andone of the most critical roles in the kitchen.

Its functions are:

• Creating a menu that will appeal to all visitors: from the largest to the smallest dish.
• Direct all kitchen employees and their different stations.
• Make administrative decisions about what is served in the restaurant.
• Ensuring the efficiency of the kitchen team.
• He is in touch with all the different roles in the restaurant: from the maitre d' to the cleaning staff.

This position only goes to chefs with a high level of practical experience. In addition, they usually have some kind of complementary education, such as a diploma in culinary arts, among others.

Head chef is one of the first positions to considereven before starting the restaurant. Hisexperience can help organize from the start.

2. Purchaser/kitchen manager

In large restaurants, there is a role of kitchen manager.

In small establishments, this position is taken by the administrator, the executive chef, or shared between the two.

The procurement manager is responsible for carrying out a complete inventory of everything in the kitchen - he must make sure thatall ingredients are available.

3. Deputy head

The sous-chef is the chef's right hand -if the head chef is absent, the sous-chef is the commander of the cooking brigade.

He is also in charge of accurately executing the chef's orders.

Traditionally, filling the position of sous-chef has been left to the executive chef. Both must have excellent working chemistry and a lot of trust in each other.

In addition, it is common for a sous-chef to earn his position after successfully moving through the various kitchen stations.

4. Head of station

The chef of the station or the chef on departure is in charge of a certain part of the kitchen.

The station chef reports directly to the executive chef and sous-chef.

There are different types of beginner chefs:

• Sauce maker/sauce chef: Supervises fish chef and seafood chef.
• Pastry chef: In charge of supervising pastry chefs, pastry chefs, pastry chefs and ice cream makers.
• Pantry cook: Supervise butchers and butchers.
• Rotisserie Chef: He is responsible for grilling and grilling fries.
• Hors d'oeuvre / head chef: Supervises the Stew/Soup Chef and the Vegetable Chef.

Each of these positions is filled by chefs with experience in each section.

5. Shot

Chefs are the hands in the kitchen - those who are in charge of carrying out all orders under the supervision of a station master, sous-chef or executive chef.

This position is one of the most important in a practical sensesince the chefs are in charge of preparing absolutely everything that comes out of the kitchen for the guests to enjoy.

6. Assistant cook

Assistant cooks are in charge of all kinds of important tasks for the work 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 according to the orders of the station chef.

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

They are also in direct contact with the cleaning crew, making sure that every piece of equipment reaches the dishwashing area after use.

7. Cleaning staff

The cleaning team is just as important as any other position - in fact,its importance increases with the size of the company.

This category includes dishwashers, those that clean cooking utensils and those that clean the kitchen in general.

In small establishments, the place for washing dishes is usually covered. All kitchen workers perform other cleaning tasks at the end of each day.

Front-of-the-house (FOH) staff and their functions

Now that you already know all the roles in the kitchen that are normally not in a visible place, it's time to find out the ones that are.

1. Maitre d' or head waiter

Maitre d' or head waiter is essentially the same position.

This position is vital for visitor comfort.

Its functions are:

• Place each guest at your table and provide a menu.
• Give direct orders to waiters, ensuring they adhere to good personal presentation and excellent customer treatment.
• Be attentive to the needs of visitors.
• Present the bill at the end of the service.
• They are in charge of training new waiters and room cleaning staff.

This position is reserved for humanstrained in customer service and care. They should also have excellent social skills.

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

2. Welcome

The receptionist is the person in charge of receiving guests and checking their reservation - he also regulates their entry and dress code.

This is also a position that requires a person of exceptional presentation and manners.

3. Sommelier

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

A sommelier is an oenology expert - his job is to recommend the right wine for the occasion and/or meal.

In addition, the sommelier must be in direct contact with the head chef or sous-chef to discover which wine or drink is best suited to each dish.

4. Bar staff

In large and fancy restaurants, a bar is usually included for guests waiting for their company or table.

There are different roles at the bar:

• The bosomis dedicated exclusively to working with clients and preparing cocktails according to their taste or on the list of spirits. This person must have extensive knowledge of mixology and various beverage preparation techniques.
• Assistant bartenders- Like kitchen assistants, assistant bartenders prepare everything a bartender needs to make a cocktail, including preparing ingredients and cleaning up after the bartender.
• Barista: a barista is a person dedicated to the preparation of drinks such as coffee, other drinks, shakes, smoothies and more. Sometimes a bartender also works as a barista if he has the necessary experience.

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

5. Waiters: Types of waiters and their functions

Waiters are the workforce and the face of the dining room.

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

• waiters: They are in charge of bringing orders to the kitchen and delivering the dishes when they are ready. In small restaurants, they can also clean and rearrange the table after the guests have left. Other functions include handing over bills to guests, receiving complaints or congratulations, communicating them to the kitchen staff, and even charging for services.
• Racing: 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 common with waiters.
• Room cleaning team:In large restaurants, they are especially responsible for cleaning and rearranging each table after the guests have left.

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

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

Restaurant staff organization scheme

The following organizational 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 important to note that regardless of the organizational chart and hierarchy of the restaurant, each of the staff members must haveprofessional relationship of mutual respect.

In many restaurants, employees treat each other like family, which is very useful in improving the mechanics of teamwork.

This is something managers, administrative staff and head 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 one of them fails, the restaurant begins to be in danger of dying as an institution:

• Without someone who manages capital well, a viable restaurant cannot sustain itself.
• 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 do it adequately. Or no one would dare enter the restaurant at all!

So, every time you go out to eat at a restaurant, keep this in mindit takes the work of at least 10 or more people to enjoy the meals.

Don't forget to tip!

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