Full list of restaurant staff [roles + responsibilities] (2023) (2023)

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.

Let's begin!

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
• Directors
• Admin
• Kitchen utensils
• Chef
• Kitchen manager
• Assistant manager
• Station Kok
• Chefs
• Assistant cooks
• Cleaning team
• personal FOH
• Above waiter
• Receptionist
• Sommelier
• Personal bar
• Serving

This is the staff required for a facility that must be in continuous operation and therefore has a complex organizational chart.

Restaurantlederstillinger

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.

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.

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.

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:

• 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.

5. Cooks

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.

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.

2. Receptionist

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.

3. Sommelier

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

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.

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!

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