Restaurant staff must work together quickly and efficiently in order to properly run a restaurant.
Within each restaurant, there are a number of staff positions, each with its own set of distinct duties. Larger restaurants often have more more position types, while smaller and independently-owned restaurants may require a greater range of duties for each position. Depending upon the nature of the establishment and its management, certain positions may have overlapping duties and/or work together in order to increase efficiency.
Manager
The manager is in charge of all major decisions regarding the restaurant. He is in charge of hiring and firing staff as well as providing staff training, product inventory, advertising campaigns, and restaurant layout and organization. The manager takes part in deciding and supervising staff payroll. In most cases, especially in larger establishments, the manager will hire additional staff as aids.
Host/Hostess
The host or hostess works in the front of the house and is mainly responsible for greeting guests, taking reservations, seating guests at their tables and handing out menus. In many cases, the hostess will also take drink orders once the group is seated. Additional duties may include working the register as well as opening and closing duties such as setting tables and taking out the trash.
Cashier
The cashier is responsible for the register. This involves receiving and changing payments in cash, checks or credit cards as well as balancing the register at the end of a shift.
Server
Severs are responsible for taking food and drink orders and bringing them to the table. A server may work as a runner, whose purpose is to deliver food from the kitchen to the table. Servers work closely with the bar and the kitchen to properly facilitate and clarify orders. Servers also present the customer bill, take payments to the register and return with the change. Servers are often required to have extensive knowledge of the menu.
Bus Person
Bussers are responsible for setting and clearing the table, and wiping tables down in addition to sweeping and mopping the dining room. Additional duties might include providing menus or bread and butter as well as additional cleanup.
Head Chef
The head chef is responsible for directing his team of chefs and line cooks, conceiving the menu and buying food products and equipment for the kitchen. He often plays a role in hiring and firing his kitchen staff, including prep-chefs, assistant chefs and dishwashers. In more upscale restaurants, the head chef is often the highest paid position in the restaurant.
Kitchen Staff
Possible kitchen staff may range from simply the head chef to a whole team of workers. Prep chefs carry out simple preparatory tasks such as cutting vegetables, weighing out ingredients and seeking out utensils. Assistant chefs work under the head chef and carry out special cooking assignments. Dishwashers are responsible for cleaning, drying and organizing dishes, cups and other utensils; they usually have a variety of additional cleaning tasks for opening and closing shifts.
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