Do you want to start a restaurant but don't know which positions to fill? Do you have doubts about how many people are needed to prepare and serve a dish?
It's actually 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 employee.
Additionally, 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 responsible for removing the waste.
What are the different seats in a restaurant?
Different positions fulfill specific functions in a restaurant.
Each of these is very important to keep everything in order and the dining room flows properly.
We should note thatlarger and more complex institution, Itseveral positions will require the attention of the HR team.
Some positions are becoming less necessary for small businesses, meaning that specific tasks are spread among existing employees.
In this guide I have added all the seats that can be found in a large restaurant or hotel. Here is the list:
- Administrative positions
- Kitchen utensils
- Kitchen manager
- Assistant manager
- Station Kok
- Assistant cooks
- Cleaning team
- personal FOH
- Above waiter
- Personal bar
This is the staff required for a facility that must be in continuous operation and therefore has a complex organizational chart.
At the top of the system we find the restaurant's administrative staff.
They are of course responsible for managing everything that happens in the restaurant.
1. Director and his duties
The manager is the person responsible for the restaurant.In small restaurants,the manager is usually the owner.
In some cases, a leader is simply someone who takes the reins. The owner selects the manager to manage all aspects of the restaurant in his place.
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A person appointed as director must be highly qualified:
- Manage the business and all aspects 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 who has the greatest responsibility at the legal level.
Since it carries out so many vital functions, it is recommended that the appointed director be a person with administrative studies andgeneral knowledge of host location.
2. Administrator/secretary and his duties
The administrator or secretary is the person responsiblethe practical economy of a restaurant.
He works in constant contact with accountants and bank accounts, as he should be responsiblefacility capital managementand ensure its correct use.
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In addition, he is usually also responsible for hiring and dismissing staff, wages, daily wages and everything to do with 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, it's also one of the people you need to impress.
Back of House (BOH) personale.
After the administrative staff comes 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. Kok / Executive Chef
The chef is the third most critical role in a restaurant.
A head chef is part of the management staff andone of the most critical roles in a kitchen.
Its features are:
- Creating a menu that all guests will love: from the largest to the smallest dish.
- Manage all kitchen staff and their various stations.
- Make management decisions about what is served in the restaurant.
- Ensuring the effectiveness of a kitchen team.
- He is in contact with all the different roles in the restaurant: from the maitre d' to the cleaning staff.
This position is only for chefs with a high level of practical experience. In addition, they usually have some form of additional education, such as a diploma in culinary arts, i.a.
Chef is one of the first positions to be consideredeven before you start the restaurant. OfExperience can help you organize it from scratch.
2. Buyer/Kitchen manager
In large restaurants there is the role of head chef.
In small businesses, this position is occupied by the manager, head chef or shared between the two.
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The purchasing manager is responsible for keeping a complete inventory of all items in the kitchen - he must ensure thatall ingredients are available.
3. Deputy leader
The sous chef is the chef's right hand -if the head chef is absent, the sous chef is the head of the chef brigade.
He is also responsible for carrying out the chef's orders to the letter.
Traditionally, it is left to the head chef to fill the sous chef position. Both must have great working chemistry and great trust in each other.
In addition, it is common for the sous chef to earn his position after passing the various stations in the kitchen.
4. Station chief
The station chef or outgoing chef is responsible for a specific department in a kitchen.
The station chef reports directly to the Executive Chef and Sous Chef.
There are different beginner chefs:
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- Sauce maker/sauce kok: Supervises the fish chef and seafood chef.
- Pastry chef: He is responsible for overseeing pastry shops, pastry shops, pastry shops, ice cream machines.
- The chef cooks: Supervise butchers and butchers.
- Grill cook: He is responsible for preparing the barbecue and the potato.
- Hors d'oeuvre / beginner cook: Supervises the stew/soup cooking and the vegetable cooking.
Each of these positions is filled by chefs with experience in each department.
Chefs are the hands of the kitchen - those responsible for carrying out all orders under the supervision of the station manager, sous chef or head chef.
This position is one of the most important from a practical point of viewas the chefs are tasked with preparing absolutely everything that comes out of the kitchen for guests to enjoy.
6. Cook's assistants
Assistant cooks undertake all sorts of important tasks for the operation of each station, without being directly responsible for cooking or preparing any dish.
They are responsible for preparing the work area, organizing and cleaning each preparation table as ordered by the station manager.
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 staff as they ensure that all equipment reaches the dishwasher area after use.
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7. Cleaning staff
The cleaning team is as important as all the other positions - in fact,Its importance increases with the size of the plant.
This category includes dishwashers, those that clean chefs' work tools and those that clean the kitchen in general.
In small installations, the position of the dishwasher is usually covered. All kitchen staff perform the other cleaning tasks at the end of each day.
Front of house (FOH) staff and their functions
Now that you already know each of the roles in a kitchen that aren't usually visible, it's time to learn the ones that are.
1. Maitre d' or head waiter
The maître d' or head waiter has much the same position.
This position is essential for the comfort of the guests.
Its features are:
- Host each diner at their table and provide the menu.
- Direct orders to waiters in addition to ensuring they adhere to good personal presentation and excellent customer service.
- Pay attention to the needs of the guests.
- Present the bill at the end of the service.
- They are responsible for training new waiters and housekeeping staff.
This post is for private userstrained in service and customer service. They must also have good social skills.
In addition, you are sometimes required to have specific skills such as speaking different languages, knowledge of oenology to fulfill the duties of a sommelier and much more.
A receptionist is someone responsible for welcoming guests and verifying their reservation - also regulating their access and dress code.
This is also a position that requires a person with excellent presentation and manners.
When it comes to a large restaurant, there can be a sommelier role.
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A 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 head chef or sous chef to find out which wine or drink goes best with each dish.
4. Personal bar
In large and fine restaurants, there is usually a bar included where guests can wait for their companions or table.
(Video) Restaurant Manager Job Description | Restaurant manager Duties and responsibilities and roles
There are different roles in a bar:
- The bartendersolely dedicated to handling customers and preparing cocktails to their liking or found on the spirits menu. This person should have extensive knowledge of mixology and various beverage preparation techniques.
- Assistant bartenders- Like kitchen assistants, bartender assistants prepare everything necessary for the bartender to prepare cocktails, including preparing ingredients and cleaning the bar area.
- Barista: a barista is a person dedicated to the preparation of beverages such as coffee, other beverages, shakes, smoothies and others. Sometimes the bartender becomes a barista if he has the necessary experience.
In small restaurants, these positions are sometimes filled by waiters with experience making drinks - although this is not the most efficient practice.
5. Servers: Server types and their functions
Waiters are the workforce and the face of a restaurant.
Depending on the organization of the restaurant, there are different types of waiters, especially in larger companies:
- Serving: They are tasked with 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 diner has left. Other functions include delivering the bill to restaurants, receiving complaints or compliments, communicating them to the kitchen staff and even charging for services.
- Runners: In large restaurants, they are especially charged with bringing the dishes to the table. They work in large batches 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 specifically responsible for cleaning and rearranging each table after the waiters have left.
Waiters are the people you have the most contact with when you go to a restaurant, regardless of the nature of the establishment.
For this reason, they are an essential part of a restaurant's service!
Personal Restaurant Organization Chart
The following organizational chart for a small/medium restaurant will serve as a visual aid to give you an idea of the hierarchy for some of the positions.
It is worth noting that regardless of the organizational chart and hierarchy of a restaurant, every employee must havea professional relationship of respect between them.
In many restaurants, employees treat each other like family, which is very beneficial for improving teamwork mechanisms.
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 to the proper operation of a restaurant.
If any of these fail, the restaurant begins to risk dying as an establishment:
- Without someone managing the capital well, a viable restaurant cannot be sustained.
- 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 workers will perform adequately. Otherwise, no one would dare enter the restaurant in the first place!
So when you go out to eat at a restaurant, keep this in mindthe work of at least 10 people or more is necessary to enjoy your meals.
Don't forget to advise!
Useful articles for new restaurant owners
Here are some informative articles from our blog that will be helpful for new restaurant owners:
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Frequently asked questions
What are the tasks and responsibilities of the kitchen staff? ›
Responsibility of the kitchen staff
- Clean and disinfect crockery, cookware and utensils.
- Clean and disinfect cooking workstations.
- Assist in the cooking process by cutting, chopping, slicing and washing vegetables, meat and other ingredients.
- Follow all health and food safety requirements.
Get more information ›
A restaurant server takes orders, answers questions about the menu and the food, sells the restaurant's food and drinks, pays, communicates orders with the kitchen staff, seats customers, and assists with customer service and cleanup.What are the duties and responsibilities of a waiter in a restaurant? ›
The duties and responsibilities of a waiter/waitress include welcoming and seating guests, taking guest orders, communicating effectively with those in the kitchen, and additionally memorizing the menu and making recommendations to increase sales of appetizers, desserts, or beverages.What are the 5 roles of a restaurant supervisor? ›
Check with the guest and ensure they are served with the best quality food. Resolve customer complaints in a professional manner. Ensuring customer satisfaction from all services provided to them. 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, staffing requirements will vary. Your restaurant may need itmanagers, servers, cooks, dishwashers and hosts. In newer or smaller companies, some of these roles may overlap, and servers may act as dishwashers in quiet moments, while administrators may host.What are support staff in a restaurant? ›
Floor staff are typically employed in fine restaurants and chain restaurants as well as cafes and coffee bars to provide overall support to the waiting staff. They clean dirty dishes, set tables and help waiters deliver food to guests. Totally free trial, no card required.What are the departments in a restaurant? ›
- Food and drinks.
- Human resources.
- Ministry of Education.
- Marketing & Sales.
- Other functional areas.
- Provide friendly, excellent and professional service to all guests.
- Responsible for handling food and beverage orders and serving guests.
- Help teammates prepare and set up the restaurants. ...
- Check that all amenities and tools are properly stocked and inspected.
Get more information here ›
Examples of work experience on server CV
- Responsible for receiving customer orders and ensuring customer satisfaction.
- Propose daily deals and sales to successfully increase limited time food sales.
- Resolved customer conflicts and issues when mistakes were made with orders and payments.
24 January 2020
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A sales employee is usually responsiblegreet customers, maintain floor appearance, direct customers to merchandise and operate cash registers. They ensure that their company sells more and provides customers with products that suit their needs.
See more >
What are the responsibilities of the service staff? ›
Service crew members are employees who serve food and beverages, and both job titles are associatedprovide customer service, perform cooking and cleaning of restaurants and dining areas.
Discover more >
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Introduction: My name is Lilliana Bartoletti, I am an adventurous, pleasant, bright, beautiful, beautiful, zealous, delicious 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.
General Managers are crucial to every restaurant. They're in charge of hiring employees, firing people when necessary, and training new staff members on the business's policies and best practices.
Staffing Guidelines and Staff to Customer Ratios
Casual dining: One server for every five to six tables per shift and four back-of-house staff per 50 tables. Fine dining: One server for every three to four tables per shift and six to seven back-of-house staff per 50 customers.
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 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 most important employee in many restaurants is the manager. They can help you with your duties or handle them entirely if you plan to be an absentee owner. Your best candidate for the job will have already managed a restaurant in your area and will be familiar with local buying sources, suppliers and methods.How many staff do you need for 100 guests? ›
For general staff and volunteers, you should try for five to six per hundred guests.What is the max level for staff in my restaurant? ›
Staff get levels when they cook food or serve customers. They get 12 experience per dish cooked/served. The higher the level, the faster they work. The maximum level for staff is currently 50.
How many servers do I need? For a buffet, we recommend one server for every 25 to 35 guests. For a seated, plated event, we suggest one server for every 10 to 15 guests.
- 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.
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 manage restaurant staff well? ›
- Be consistent. ...
- Manage proactively. ...
- Learn the operation by doing the work yourself. ...
- Prioritize staff retention. ...
- Mix it up with a fun promotion experiment. ...
- Keep your eye on customer satisfaction. ...
- Improve the customer experience.
- 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.
Answer: A Data Protection Officer (DPO) is a new leadership role that keeps detailed roles and responsibilities of privacy office, officers in it and other stakeholders.What are 5 basic responsibilities? ›
Our duties are to obey the laws, pay taxes, defend the nation, serve in court and attend school.What are some good responsibilities? ›
- 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.
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.Who runs the pass in a kitchen? ›
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 hierarchy in a kitchen brigade? Like a general is the head of the army, an executive chef is the head of the kitchen in a restaurant. According to the kitchen brigade system, the chef de cuisine is second-in-command to the executive chef.What are the 5 roles of a restaurant supervisor? ›
- Interviewing candidates and training new staff.
- Creating work schedules and rotas.
- Ensuring food safety and compliance with regulations.
- Checking that diners are satisfied with their meal and service.
- Handling service issues and customer complaints.
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.
A workstation is an area in the kitchen dedicated to a particular task, such as broiling or salad making. Workstations using the same or similar equipment for related tasks are grouped together into a work section. Workstations help keep a kitchen running smoothly.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.
- 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.
For any restaurant, making guests happy and satisfied is the top priority, and for that purpose, restaurant operators try their very best ways to engage their customers. With the advancement of technology, there are many effective strategies that are emerging to improve restaurant service.How many appetizers per guest? ›
A good rule of thumb for a dinner party, allow for 6 appetizers per person. For a cocktail party consider making 12 appetizers per person.What is staff to guest ratio? ›
Calculating the ratio is quite simple. Divide the number of staff by the number of rooms and arrive at an easily understood scale: one staff member to one room – good; one staff member to 4 rooms- not so good for guests but less on payroll; two staff to every room – a luxury…or is it?How many waiters per guest? ›
For excellent service, the minimum service ratio for conventional sit-down meal functions with American-style service with some foods preset is one server for every 20 guests. If you are using rounds of 10, the caterer should schedule one server for every 2 dining tables.
Most servers can manage about 4 tables at any given time during their shift. The number of customers may ebb and flow during the shift, but typically, each server should have about 4 tables when it's steady. This ensures that servers have the chance to make enough money to make shifts worthwhile.Are restaurants really understaffed? ›
From high turnover rates to difficulty attracting new workers, the restaurant staffing shortage has been the most significant post-pandemic issue. In fact, restaurant owners have said recruiting and retaining employees are among their top business challenges in 2023.What's the lowest rating a restaurant can get? ›
GRADE A: The restaurant is clean, up to code, and free of violations. GRADE B: The restaurant has some issues that must be fixed. GRADE C: The restaurant is a public risk and on verge of closure.How many trays of food do I need for 100 guests? ›
So, for an event of 100 guests, you'll need 80 platters to feed the guests at “full meal” capacity. You may feel the need to order 1-2 more than your calculation, but keep in mind that different guests have different levels of appetite.How do I calculate how many servers I need? ›
Measure the number of requests made to the server during a given period and then multiply that by that amount of power needed for the server's tasks. If you don't have a server of your own to reference, you can use your market research or study similar servers used by other businesses.How many buffet lines do I need for 100 people? ›
Typically, if you are serving buffet style, with lines moving along both sides, you will need two 8' banquet tables per 100 guests.What are the duties and responsibilities of steward in restaurant? ›
- 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 five responsibilities of a steward? ›
- 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 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 duties and responsibilities of the steward department? ›
The steward department consists of service staff and generally refers to the galley (kitchens). The main duties of these crew members are to prepare and serve meals for the ship's crew and conducting general housekeeping aboard the ship.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 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 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.
A Head Cashier, or Senior Cashier, oversees the cashier staff and overall functions of a retail store. Their main duties include addressing employee and customer complaints or requests, ensuring all registers have the correct amount of cash at all times and resolving price checks for customers.