Full List of Restaurant Staff [Roles + Responsibilities] (2023) (2023)

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
• managers
• Administrator
• Kitchen staff
• Executive chef
• kitchen manager
• second chef
• station boss
• chefs
• kitchen helpers
• cleaning equipment
• room staff
• Head waiter
• Receptionist
• summary
• bar staff
• Waiters

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.

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.

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.

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.

4. Stationmaster

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:

• 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.

5. Cooks

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.

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.

2. receptionist

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.

3. Summary

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

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.

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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