Do you want to set up a restaurant, but you don't know what positions you should cover? Not sure how many people it takes to prepare and serve a dish?
In fact, there are 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 member of the staff.
Also, I'll 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 us begin!
What are the different positions in a restaurant?
Different positions fulfill specific functions in a restaurant.
Each of them is very important so that everything is kept in order and the dining room flows correctly.
We must notice that thebigger and more complicated establishment, hemore positions will require the attention of the human resources team.
Some positions become less necessary for small establishments, which means that specific tasks are divided among existing employees.
In this guide I have added all the positions that may exist in a large restaurant or hotel. Here is the list:
- administrative positions
- Kitchen staff
- Executive chef
- kitchen manager
- second chef
- station boss
- kitchen helpers
- cleaning equipment
- room staff
- Head waiter
- bar staff
This is the necessary staff for an establishment that has to be in constant operation, and consequently has a complex organization chart.
Administrative Positions of a Restaurant
At the top of the system we find the administrative staff of the restaurant.
They are in charge, of course, of managing everything that is done in the restaurant.
1. Manager and his duties
The manager is the person in charge of the restaurant.In small restaurantsthe manager is usually the owner.
Sometimes a manager is simply a person who takes the reins. The owner chooses the manager to manage all aspects of the restaurant for him.
(Video) Role and responsibilities of restaurant management
A person who is appointed as a manager must be highly capable of:
- Run the business and every aspect of it.
- Make important decisions, such as the theme of the restaurant, its operation and other management decisions.
- Typically, they are in charge of managing the store's appearance, marketing strategy, and more.
- He is the person with the most legal responsibility.
Because you perform so many vital functions, it is recommended that the designated manager be someone with a background in management andgeneral knowledge of the hospitality niche.
2. Administrator/Secretary and their functions
The administrator or secretary is the person in chargethe practical economics of a restaurant.
He works in constant contact with accountants and bank accounts, since he must be in charge ofmanage the capital of the establishmentand ensuring its proper use.
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In addition, it is usually also in charge of hiring and firing personnel, payroll, daily income and everything that has to do with the profits and/or losses of the establishment.
This is one of the most critical roles in a restaurant – if you're looking for restaurant work, you're also one of the people you need to impress.
Personal de back-of-house (BOH)
After the administrative staff come the kitchen area employees, or as I like to call them -the soul of the restaurant.
Because?Because even if you don't see them, they keep the restaurant alive.
1. Chef / Executive Chef
The chef is the third most crucial role in a restaurant.
An executive chef is part of the administrative staff andone of the most critical roles in a kitchen.
Their functions are:
- Creating a menu that will delight all diners: from the largest dish to the smallest.
- Manages all kitchen employees and their different positions.
- Make administrative decisions about what is served in the restaurant.
- Ensure the efficiency of a kitchen equipment.
- He is in touch with all the different roles in the restaurant: from the maitre d' to the cleaning staff.
This position is only awarded to cooks with a high level of practical experience. In addition, they usually have some type of complementary education, such as a culinary arts degree, among others.
Executive chef is one of the first positions to considereven before launching the restaurant. Hisexperience can help organize it from the beginning.
2. Buyer/Kitchen Manager
In large restaurants, there is the role of head chef.
In small establishments, this position is absorbed by the administrator, the executive chef, or divided between both.
(Video) What is the role of a restaurant manager?
The purchasing manager is in charge of taking complete inventories of everything in the kitchen - he must ensure thatall ingredients are available.
3. Assistant Chief
The sous-chef is the right hand of the chef -if the head chef is absent, the sous-chef is the commanding officer of the kitchen brigade.
He is also in charge of carrying out the chef's orders to the letter.
Traditionally, filling the position of sous-chef is left to the executive chef. You both need to have great working chemistry and a lot of trust in each other.
In addition, it is common for the sous-chef to earn his position after successfully passing through the different kitchen stations.
The station chef or outlet chef is in charge of a specific section within a kitchen.
The station chef reports directly to the executive chef and sous-chef.
There are different beginner chefs:
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- sauce chef/sauce chef: Supervises the fish and shellfish cook.
- Pastry chef: He is in charge of supervising pastry chefs, pastry chefs, pastry chefs and ice cream makers.
- pantry chef: Supervise the butchers and butchers.
- grill chef: He is responsible for cooking the grill and the fries.
- Hors d'oeuvres/chef entree: Supervises the stew/soup cook and the vegetable cook.
Each of these positions is filled by chefs with experience in each section.
The cooks are the hands of the kitchen, the ones in charge of executing all the orders under the supervision of the station chef, the sous-chef or the executive chef.
This position is one of the most important in a practical way.since the cooks are in charge of preparing absolutely everything that comes out of the kitchen to be enjoyed by the diners.
6. Kitchen assistants
The kitchen helpers are in charge of all kinds of important tasks for the operation 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 under the orders of the station chef.
In addition, they are in charge of the production area of each station, which includes cleaning and cutting vegetables, cleaning and preparing proteins, and much more.
They are also in direct contact with the cleaning crew, as they make sure each piece of equipment makes it to the dishwasher area after use.
(Video) Duties and responsibilities of the restaurant supervisor.
7. Cleaning staff
The cleaning crew is just as important as all the other positions; in fact,its importance increases with the size of the establishment.
This category includes dishwashers, those that clean cooks' work tools, and those that clean the kitchen in general.
In small establishments, the position of the dishwasher is usually covered. All kitchen workers perform other cleaning tasks at the end of each day.
Reception staff (FOH) and their functions
Now that you know each of the roles in a kitchen that are normally hidden from view, it is time for you to know which ones are.
1. Maitre d' or head waiter
The maitre d' or head waiter is essentially the same position.
This position is vital for the comfort of diners.
Their functions are:
- Accommodate each diner at their table and provide the menu.
- Give direct orders to the waiters, in addition to ensuring that they comply with a good personal presentation and excellent treatment of customers.
- Be attentive to the needs of diners.
- Present the account at the end of the service.
- They are in charge of training the new waiters and room cleaning staff.
This position is reserved for peopletrained in the area of service and customer service. They must also have excellent social skills.
In addition, sometimes you are required to have specific skills, such as speaking different languages, knowledge of oenology to fulfill the functions of a sommelier, and more.
A receptionist is a person in charge of receiving diners and verifying their reservation, also regulating their entrance and dress code.
This is also a position that requires a person with exceptional presentation and manners.
When it comes to a large restaurant, there may be a role of a sommelier.
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The 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 executive chef or sous-chef to find out which wine or drink is the most suitable for each dish.
4. Bar staff
In large and haute cuisine restaurants, a bar is usually included so that diners can wait for their companions or a table.
(Video) Restaurant Manager Job Description | Restaurant Manager Duties, Responsibilities, and Roles
There are different roles in a bar:
- The waiteris dedicated exclusively to dealing with customers and making cocktails to your liking or the distillate menu. This person must have extensive knowledge of cocktails and different techniques of preparing drinks.
- bartender assistants- Similar to kitchen helpers, bartender helpers prepare everything needed for the bartender to prepare the cocktails, including preparing ingredients and cleaning up the bar area.
- barista: A barista is a person who is dedicated to preparing drinks such as coffee, other infusions, shakes, milkshakes and more. Sometimes the bartender also acts as a barista if he has the necessary experience.
In small restaurants, these positions are sometimes filled by servers 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 face of a 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 taking the orders to the kitchen and delivering the dishes once they are ready. In small restaurants, they may also clean up and rearrange the table after the diner has left. Other functions are the delivery of the bill to the diners, the receipt of complaints or congratulations, their communication to the kitchen staff and even the billing of the services.
- runners: In large restaurants, they are specifically in charge of bringing the dishes to the table. They work in large teams so that all the dishes arrive simultaneously and at the correct temperature; this is also common with waiters.
- Room cleaning team:In large restaurants, they are specifically tasked with cleaning and rearranging each table after diners have left.
Waiters are the people you have the most contact with when you go to a restaurant, regardless of the nature of the business.
Therefore, they are an essential part of a restaurant service!
restaurant staff organizational chart
The following organization chart for a small/medium restaurant will serve as a visual aid to give you an idea of the hierarchy of some of the positions.
It is worth mentioning that regardless of the organizational chart and hierarchy of a restaurant, each of the staff members must havea professional relationship of mutual respect.
In many restaurants, employees treat each other like family, which is very beneficial for improving the mechanics of teamwork.
This is something managers, administrative staff, and executive chefs should be rooting for!
Tip: a well organized restaurant is a guaranteed success
Each of these positions is very important for the proper functioning of a restaurant.
If any of them fail, the restaurant begins to run the risk of dying as an establishment:
- Without someone who manages capital well, you cannot maintain a sustainable restaurant.
- 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 perform adequately. Or no one would dare to enter the restaurant in the first place!
Therefore, every time you go out to eat at a restaurant, keep in mind thatthe work of at least 10 people or more is necessary for you to enjoy your meals.
Don't forget to tip!
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What are the duties and responsibilities of kitchen staff? ›
Kitchen Staff Responsibilities
- Clean and sanitize dishes, cookware, and utensils.
- Clean and sanitize food preparation workstations.
- Assist in the food preparation process by cutting, chopping, slicing, and washing vegetables, meats, and other ingredients.
- Follow all health and food safety requirements.
See details >
A restaurant server takes orders, answers questions about the menu and food, sells the restaurant's food and beverages, takes payment, communicates orders to kitchen staff, seats customers, and assists with customer service and housekeeping.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 them effectively to the kitchen, and further memorizing the menu and offering recommendations for selling more appetizers, desserts, or drinks.What are the 5 roles of a restaurant supervisor? ›
Check in with the guest and ensure the best quality food is served. Resolve customer complaints in a professional manner. Ensure customer satisfaction with all services provided. Preparation of daily reports and presentation to senior management.What staff is needed to run a restaurant? ›
Depending on the type of restaurant you are opening, your staffing needs will vary. Your restaurant may needmanagers, waiters, cooks, dishwashers and hosts. In newer or smaller companies, some of these roles may intersect, and servers may function as dishwashers in quiet moments while managers may play host.What is the support staff in a restaurant? ›
Floor staff are typically employed in fine dining restaurants and chain restaurants, as well as cafes and coffee shops to provide general support to service staff. They clear dirty dishes, set tables, and help waiters deliver food to customers. Completely free trial, no card required.What are the departments of a restaurant? ›
- Food drink.
- Human Resources.
- Training Department.
- Sales Marketing.
- Other Operating Sectors.
- Provide friendly, excellent and professional service to all guests.
- Responsible for handling food and beverage orders and serving guests.
- Assist teammates with prep and assembly in restaurants. ...
- Check that all amenities and utensils are properly stocked and inspected.
Explore more >
Server Resume Work Experience Examples
- Responsible for taking customer orders and ensuring customer satisfaction.
- Recommend daily specials and discounts to successfully sell food products for a limited time.
- Successfully resolved customer conflicts and issues when errors were made with orders and payments.
January 24, 2020
See details >
A sales associate is typically responsible forgreet customers, maintain floor appearance, direct customers to products, and operate cash registers. They make sure that your business makes more sales and gets customers products that are right for their needs.
Learn more >
What is the responsibility of the service crew? ›
Service crew members are workers who serve food and beverages, and both job titles are associated withProvide customer service, perform food preparation, and clean restaurants and canteens..
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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.How do you evaluate restaurant staff? ›
- 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.
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.What is one of the most respected positions in the kitchen? ›
The role of the saucier, commonly known as the sauce chef, is often the highest respected role in the kitchen brigade system of stations, reporting directly to the head chef or sous-chef.
Servers should "check back" after each phase of the meal — beverage, appetizer, main course, and dessert.How many tables can a good server handle? ›
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.How many staff do you need for 100 guests? ›
|EVENT TYPE||WAITERS||WINE WAITERS|
|3 course seated dinner for 100 – formal||10||3|
|3 course seated dinner for 100 – informal||5||0|
|3 course seated dinner with shared platters for 100 – informal||4||0|
|Buffet for 100 – informal||5||0|
- Define job title.
- Identify job duties relevant to the position.
- List duties by importance.
- Detail the requirements and qualifications.
- Proofread and read out loud.
- Send to the hiring manager and human resources department for verification.
- keep your work area free of hazards.
- make sure your employer has provided you with induction, training and instructions so you feel safe doing the work being asked of you.
- follow all reasonable (safe) directions by your supervisor.
- 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.
- Being a good parent.
- Working with other people.
- Difficult decisions you've had to make.
- Looking after yourself and others.
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 is a restaurant assessment? ›
An Operations Assessment is a review of your business' overall operations to determine what systems need to be implemented to improve efficiencies, including inventory controls, waste sheets, incentivized compensation models, and more.What are the five key metrics that will be used to measure restaurant performance? ›
- Sales. Sales are one of the most critical indicators of success for any business. ...
- Historical Sales. Historical sales data tracks how a restaurant is doing over time. ...
- Labor Cost. ...
- Cost of Goods. ...
- Prime Cost. ...
- Turnover Rate. ...
- Server Benchmarks.
A food handler may do many different things for a food business. Examples include making, cooking, preparing, serving, packing, displaying and storing food. Food handlers can also be involved in manufacturing, producing, collecting, extracting, processing, transporting, delivering, thawing or preserving food.What is the most important job in any restaurant? ›
This is the most important position within your business when it comes to the operational part. General managers are those who focus on hiring/firing employees, training programs, PR and marketing, process optimization, etc. Consider them as the head of your restaurant.
- Knowledge of supplies, equipment, and/or services ordering and inventory control.
- Ability to follow routine verbal and written instructions.
- Ability to read and write.
- Ability to understand and follow safety procedures.
- Ability to safely use cleaning equipment and supplies.
- Update your restaurant employee handbook.
- Create a training plan.
- Modernize your training program.
- Offer role-specific training.
- Run a test shift simulation.
- Gather training feedback.
- Ongoing restaurant training strategy.
- Hire the best.
- Measure the performance of employees regularly.
- Communicating openly is key.
- Encourage employees to share their opinions.
- Set clear goals.
- Reward hard work.
- Ensure that employees enjoy working.
- 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.
- Define Your Goals and Expectations. ...
- Don't Overlook the Importance of a Manager. ...
- Invite Collaboration and Feedback. ...
- Be on the Floor. ...
- Spend One-on-One Time with Employees.
- 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.
Noun. eight-top (plural eight-tops) (restaurants) A table seating eight diners.What is the number one rule in the kitchen? ›
Kitchen hygiene 101: wash hands
Making sure your hands are clean is at the top of the kitchen hygiene rules list. It's easy for bacteria to be transferred, so wash your hands throughout prepping and cooking food.
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 number one rule in any kitchen? ›
1. Wash your hands well and often. Washing your hands well and often is the golden rule of food safety. Your hands are full of bacteria, and you pick up new bacteria every time you touch something.How soon should a server greet a table? ›
Within 90 seconds of the guests being seated: Greet table; take drink orders.Why do servers not like to split checks? ›
Another downside to separate checks is that some guests might rightfully assume their tablemates are bigger tippers and back off their contribution. Then the server suffers (similar to how the “banker” guest often suffers when their tablemates throw money in the communal pot at the end of a meal).How many requests can an average server handle? ›
The from-the-box number of open connections for most servers is usually around 256 or fewer, ergo 256 requests per second. You can push it up to 2000-5000 for ping requests or to 500-1000 for lightweight requests.How many cooks are needed in a restaurant? ›
In the kitchen, you'll usually have an executive chef along with a sous chef or lead line cook supervising the rest of the kitchen team. Depending on the size of the restaurant, you could have three to five line cooks (or more), as well as a dishwasher.How do I calculate how many staff I need for a restaurant? ›
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.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?
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 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? ›
The steward will attend to customer needs, assist wait staff, ensure all stations are well stocked, and assist in keeping all areas clean and sanitary. You will clean and put away dishes, clean floors and food preparation areas, refill supplies, wipe tables, and take out the trash.What are 5 qualities of a good steward? ›
- 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 a steward? ›
A steward helps manage a restaurant or bar and keeps if clean and hygienic. They may assist with dishwashing and help other employees perform their job. A steward may also perform administrative duties such as answering the phone, taking reservations and providing basic information.What are the duties and responsibilities of assistant steward? ›
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 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.
- 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.
Main cashier duties and responsibilities include ringing up sales, bagging items, requesting price checks, honoring coupons, collecting payment, and giving appropriate change. Responsible for counting the contents of the cash register drawer at the end of each shift, maintaining receipts, records, and withdrawals.What are the duties and responsibilities of head cashier? ›
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.