Restaurant Staff Positions List: Job Types and Responsibilities
If you've ever worked in a restaurant, you know it takes a lot of people to ensure everything runs smoothly. From the front of house (FOH) staff who greet you at the door to the back of house (BOH) staff who whip up delicious dishes, each person plays a crucial role in creating a memorable dining experience.
In the world of fine dining restaurants, it takes even more expertise to provide the level of service that customers expect. That's why restaurant owners, food and beverage managers, executive chefs, and anyone involved in the industry must understand the different restaurant staff positions and their responsibilities.
In this guide, we'll be breaking down the various FOH, BOH, and management roles of common restaurant staff duties and responsibilities. So whether you're a seasoned restaurant pro or just starting out in the industry, read on to learn more about the exciting world of restaurant staff positions!
Front of house (FOH) roles
Front of House (FOH) staff are the face of the restaurant, responsible for greeting customers and making sure they have a memorable dining experience. Several different FOH roles make up a restaurant staff, each with their own unique set of responsibilities.
Host/hostess
The host/hostess is the first person customers see in the restaurant. They're responsible for taking reservations, greeting guests and seating them in a timely manner, managing the seating chart, and communicating wait times. In a fast food restaurant, they may also take orders, manage pick-up orders, and handle payments on your restaurant POS.
Great qualities in a host/hostess:
A friendly personality and the ability to work well under pressure are essential qualities for this role.
In fine dining establishments, the host/hostess plays an even more crucial role in creating a welcoming atmosphere. They're responsible for setting the tone for the entire dining experience by greeting guests warmly, escorting them to their table, and presenting them with menus.
An example of what the role includes:
Let's say a couple is celebrating their anniversary and has made a reservation at a fine dining restaurant. When they arrive, the hostess greets them warmly, wishes them a happy anniversary, and escorts them to a romantic table for two by the window. The hostess takes the couple's coats and presents them with menus, explaining any specials or menu items they may have questions about before the server takes over. Throughout their meal, the hostess regularly checks in with the couple to ensure that they're enjoying their experience and that their needs are being met.
Server or wait staff
Servers are responsible for taking orders and serving food and drinks to customers. They must be knowledgeable about the menu and able to make recommendations to customers.
Great qualities in a server or wait staff:
The key to success in this role is customer satisfaction, so servers must be able to anticipate the needs of their guests and provide exceptional service.
An example of what the role includes:
Let's say you work at a fine dining restaurant that specializes in French cuisine. As a server in this establishment, you would be expected to deeply understand the menu, including the ingredients, preparation methods, and flavor profiles of each dish. You would also be expected to have a thorough knowledge of wine and food pairings, as many customers at fine dining restaurants expect their server to be able to recommend a wine that will complement their meal.
Bartender
Bartenders are responsible for creating and serving drinks to customers. All bar staff must have extensive knowledge of mixology and different types of alcohol and be able to make a variety of cocktails.
Great qualities in a bartender:
In addition to creating delicious drinks, bartenders must also be able to engage with customers and provide a friendly atmosphere. Interpersonal skills are key, as well as the ability to problem solve to quickly address customer questions or complaints.
An example of what the role includes:
As a bartender in a fine dining establishment, you may welcome customers while they wait to be seated for their meal. You would be in charge of making their drinks orders, and often delivering polite conversation with customers, such as sharing drink recommendations. It will be your responsibility to check customers are the legal age to purchase alcohol. Alongside this, you’ll be efficient in cleaning and managing the bar, keeping items well stocked, and taking payments if necessary.
At the end of the day, FOH staff are responsible for creating a positive atmosphere in the dining room and ensuring that customers leave satisfied. Whether it's seating guests, taking orders, or creating delicious drinks, each FOH role plays an important part in delivering exceptional service.
Back of house (BOH) roles
While Front of House (FOH) staff are responsible for creating a welcoming atmosphere in the dining room, Back of House (BOH) staff are the ones responsible for preparing the delicious food that customers come to the restaurant for. So let’s look at these restaurant employee heroes! Here are some of the most common BOH roles you'll find in restaurants:
Executive chef
The executive chef is the head of the BOH team and is responsible for overseeing all aspects of the kitchen. In a fine dining restaurant, the executive chef is responsible for creating the menu and ensuring that every dish that leaves the kitchen is of the highest quality. They must have extensive knowledge of cooking techniques and be able to lead a team of cooks and chefs.
In addition to creating and refining the menu, an executive chef in a fine dining establishment is responsible for sourcing high-quality ingredients, managing inventory, and ensuring that all kitchen equipment is maintained and in good working order. They must also work closely with the front of house staff to ensure that all dishes are prepared and served promptly and efficiently, while maintaining the highest quality.
The executive chef is also responsible for training and mentoring the kitchen staff, from line cooks to sous chefs. This requires excellent communication and leadership skills, as well as a willingness to share knowledge and expertise with others.
Head chef
The head chef is second in command in the BOH team and responsible for overseeing the kitchen's daily operations. They work closely with the executive chef to create and refine the menu and ensure that every dish is executed to perfection.
In addition to working closely with the executive chef, the head chef is also responsible for managing the kitchen staff and ensuring that everyone is working together efficiently and effectively. This includes scheduling, training, mentoring, monitoring food preparation, and ensuring that all health and safety standards are met.
In a fine dining restaurant, the head chef is often responsible for leading the line during service, ensuring that each dish is prepared and plated to the highest standards. They must be able to work quickly and efficiently while still maintaining high quality and attention to detail. In addition, they must be able to adapt to changing circumstances, whether it's a sudden rush of orders, customer allergies or complaints, or a last-minute change to the menu.
Sous chef
The sous chef is the third in command in the BOH team and is responsible for managing the line cooks and other kitchen staff. They must be able to work quickly and efficiently and deeply understand different cooking techniques.
In addition to managing the line cooks, the sous chef is also responsible for assisting the head chef and executive chef in menu planning, recipe development, and food preparation. They may be responsible for ordering ingredients and supplies, as well as ensuring that all food is stored and prepared according to health and safety standards.
Prep cooks
Prep cooks are responsible for preparing ingredients before the cooking process begins. They may be responsible for chopping vegetables, marinating meats, and preparing sauces and dressings. Prep cooks play an essential role in ensuring that the kitchen runs smoothly and efficiently, as they help to streamline the cooking process and ensure that ingredients are readily available when needed.
In a fast-paced kitchen environment, prep cooks must be able to work quickly and efficiently, often juggling multiple tasks at once. They must have excellent organizational skills and be able to follow recipes and plating instructions with precision.
Line cooks or fast-food cooks
Line cooks are responsible for preparing food to order, following recipes, and plating instructions to ensure that every dish looks and tastes perfect. They must be able to work quickly and efficiently under pressure to ensure that orders are completed in a timely manner.
In a fine dining restaurant, line cooks must be able to work with precision and attention to detail to ensure that every plate is presented beautifully. They may be responsible for preparing a specific menu section, such as appetizers, entrees, or desserts. They must be able to work in coordination with other line cooks and kitchen staff to ensure that every dish is served hot and on time.
Line cooks must also be able to communicate effectively with servers and other FOH staff to ensure that any special requests or modifications are executed correctly. They must have a thorough understanding of food safety and sanitation practices and must be able to maintain a clean and organized workspace.
In addition to technical skills such as knife handling and cooking techniques, qualities such as attention to detail, teamwork, and a passion for food are essential for success as a line cook in a restaurant.
In quick service restaurants (QSRs), fast-food cooks must work quickly to prepare food in a timely manner. They must be able to follow recipes and cooking instructions to ensure that every dish is consistent and delicious.
Management roles
Overall, BOH staff are responsible for ensuring that every dish that leaves the kitchen is of the highest quality.But in addition to FOH and BOH roles, every restaurant also has management positions responsible for overseeing the restaurant's day-to-day operations. Here are some of the most common management roles you'll find in restaurants:
Food and beverage manager
The food and beverage manager oversees all aspects of the restaurant, from the kitchen to the dining area. In fine dining restaurants, the food and beverage manager works closely with the executive chef to ensure that every aspect of the dining experience is perfect. They must have excellent customer service skills and be able to provide quick and efficient service to ensure that guests have a memorable dining experience.
General manager
General managers are responsible for overseeing the overall operations of the restaurant. They’re in charge of managing staff, ensuring that food preparation and service are efficient, and providing excellent customer service. In addition to overseeing FOH and BOH staff, general managers are also responsible for financial management and ensuring that the restaurant is profitable.
Kitchen manager
The kitchen manager oversees the BOH staff and ensures that food preparation and service are quick and efficient. They work closely with the executive chef and head chef to ensure that every dish is executed to perfection. In addition to managing the kitchen staff, kitchen managers are also responsible for inventory management and ensuring that food costs are controlled.
Overall, management roles are essential in ensuring that the restaurant runs smoothly and provides excellent service to guests. Whether it's the food and beverage manager overseeing the dining room or the kitchen manager ensuring that food preparation is efficient, each management role plays an important part in creating a successful restaurant.
TOP TIP: Read our blog on mastering restaurant management.
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Final thoughts
The world of restaurant positions is vast and varied, offering opportunities for individuals with a wide range of skills and interests. From the front of house staff to the back of house team, from entry-level positions to top-level management roles, there is something for everyone in the restaurant industry.
Whether you're interested in pursuing a career in food service or just looking for a part-time job, understanding the different job descriptions and responsibilities can help you make an informed decision about which restaurant positions are right for you.
And if you're a restaurant owner or manager, hiring the right people for the right roles is essential to ensuring your restaurant runs smoothly and provides excellent customer service.
One thing that can make a big difference in streamlining restaurant operations is investing in a good restaurant POS system. With payment processing services, inventory tracking, and employee management tools, a restaurant POS can help restaurant owners and managers better understand their business, manage staff effectively, and make data-driven decisions.
In the end, whether you're a seasoned pro or just starting out in the restaurant industry, there's always more to learn about restaurant positions and the world of food service. So why not dive in and discover all that this exciting and dynamic industry has to offer?
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