Do you want to open a restaurant, but don't know what positions you should cover? Don't know 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.
In addition, I will give an example of how an organization chart would look 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 waste disposal.
Let us begin!
What are the different positions in the restaurant?
Different positions perform specific functions in a restaurant.
Each of them is very important to keep everything in order and for the dining room to flow correctly.
Let us note thata larger and more complex facility,more positions will require the attention of the human resources team.
Some positions become less necessary in small plants, which means that certain 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
- people working in the kitchen
- kitchen manager
- assistant chef
- station boss
- kitchen helpers
- cleaning equipment
- personal FOH
- Head waiter
- bar service
This is the necessary personnel for the plant, which must be constantly in operation and therefore has a complicated organization chart.
administrative positions in restaurants
At the top of the system is the administrative staff of the restaurant.
They are, of course, the ones in charge of managing everything that happens 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.
In some cases, a manager is simply the person who takes charge. The owner chooses a manager who manages all aspects of the restaurant for him.
(Video) Role and responsibilities in restaurant management
The person appointed as manager must be highly capable of:
- Run your business and every aspect of it.
- Make important decisions such as the theme of the restaurant, its operation and other administrative decisions.
- Typically responsible for managing facility appearance, marketing strategy, and more.
- He is the person with the greatest legal responsibility.
Due to the fact that it fulfills so many important functions, it is recommended that a person with administrative experience and experience be appointed as the manager.general knowledge of the hospitality industry.
2. Administrator/Secretary and their functions
The administrator or secretary is the person responsible forPractical economics of the restaurant.
He works in constant contact with accountants and bank accounts for which he has to be responsiblecompany capital managementand ensuring its proper use.
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In addition, it is usually responsible for hiring and firing staff, payroll, daily income and everything that has to do with the profits and / or losses of the establishment.
This is one of the most important roles in a restaurant – if you're looking for a restaurant job, you're also one of the people you need to impress.
Personal de back-office (BOH).
After the administrative staff comes the kitchen staff, or as I like to call them -the soul of the restaurant.
Because?Because even if you don't see them, the restaurant is alive thanks to them.
1. Cook / Cook
The chef is the third most important role in a restaurant.
The chef is part of the administrative staff andone of the most important roles in the kitchen.
Their functions are:
- Creating a menu that will delight all diners: from the largest dish to the smallest.
- Manage all the kitchen staff and their different jobs.
- Make administrative decisions about what is served in the restaurant.
- Ensure the efficiency of the kitchen equipment.
- You are exposed to various roles in the restaurant: from maitre d' to cleaning staff.
This position is intended for cooks with extensive practical experience only. In addition, they usually have some additional training, such as a degree in culinary arts.
Chef is one of the first positions to considerbefore the restaurant opened. HisExperience can help you organize it from the beginning.
2. Buyer/Head Chef
In large restaurants, the role of head chef is given.
In small establishments, this position is assumed by the manager, the chef, or shared by both.
(Video) What is the role of a restaurant manager?
The Purchasing Manager is responsible for taking a complete inventory of everything in the kitchen; he must take care of it.all ingredients are available.
3. Assistant Chief
Sous-chef is the right hand of the chef -in the absence of the chef, the deputy chef is the commander of the kitchen brigade.
You are also responsible for following the chef's instructions to the letter.
Traditionally, the filling of the assistant chef position is left to the head chef. Both of you must have great chemistry at work and a lot of trust in each other.
Additionally, an assistant chef often earns their position after successfully passing through various positions in the kitchen.
The station chef or outlet chef is responsible for a specific section of the kitchen.
The station chef reports directly to the chef and assistant chef.
There are different aspiring chefs:
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- Juice/Sauce Maker: Supervises the fish and shellfish cook.
- I confess: Responsible for the supervision of pastry chefs, pastry chefs, confectioners and ice cream makers.
- pantry chef: Supervise butcher shops and butchers.
- A chef with a rotisserie: He is in charge of cooking the barbecue and the fries.
- starter/cook: Supervises the stew/soup cook and the vegetable cook.
Each of these positions is made up of chefs with experience in each section.
Cooks are the hands of the kitchen, responsible for carrying out all orders under the supervision of the chef, sous-chef, or station chef.
This position is one of the most important in a practical way.because the cooks are in charge of preparing absolutely everything that comes out of the kitchen for the enjoyment of the guests.
6. Kitchen assistants
Kitchen helpers perform all kinds of important jobs related to serving each station without being directly responsible for cooking or preparing any food.
They are in charge of preparing the workplace, organizing and cleaning each preparation table according to the instructions 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, making sure each piece of equipment goes into the dishwasher after use.
(Video) Duties and Responsibilities of a Restaurant Manager.
7. Cleaning staff
Cleaning crew is just as important as any other job, in factits 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 dishwashing station is often covered. All kitchen staff perform different cleaning tasks at the end of each day.
Front Line Personnel (FOH) and their functions
Now that you know all the roles in the kitchen that you don't normally see, it's time to find out what they are.
1. Maitre d' or head waiter
The maitre d' or head waiter occupies essentially the same position.
This position is essential for the comfort of guests.
Their functions are:
- Seat each guest at their table and give them a menu.
- Give direct orders to the waiters and also ensure that they comply with a good personal presentation and excellent customer service.
- Be attentive to the needs of guests.
- Show the invoice at the end of the service.
- They are in charge of training the new waiters and cleaning staff.
This position is reserved for humans.Trained in customer service and care. They must also have excellent social skills.
In addition, certain skills are sometimes required, such as speaking different languages, knowledge of oenology to perform the duties of a sommelier, etc.
The receptionist is the person responsible for receiving guests and verifying their reservations, as well as regulating their entry and dress code.
It is also a position that requires a person of exceptional presence and manners.
As for a large restaurant, you can act as a sommelier.
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The sommelier is an expert in the field of oenology - his task is to recommend the right wine for the occasion and/or dish.
In addition, the sommelier must be in direct contact with the chef or kitchen assistant to find out which wine or drink goes best with each dish.
4. New staff
In large and elegant restaurants, a bar is usually attached so that diners can wait for their companions or a table.
(Video) Restaurant Manager Job Description | Duties, responsibilities and roles of the restaurant manager.
There are different roles in the bar:
- BarmanIt deals exclusively with serving customers and preparing cocktails according to their preferences or spirits on the menu. This person should have extensive knowledge of bartending and various drink preparation techniques.
- busboys- Similar to kitchen helpers, bartenders prepare everything needed for a bartender to prepare cocktails, including preparing ingredients and cleaning up the bar.
- barista: A barista is a person who makes drinks like coffee, other beers, milkshakes, smoothies, and more. Sometimes a bartender also acts as a barista if he has the necessary experience.
In small restaurants, these positions are sometimes filled by experienced bartenders, although this is not the most effective practice.
5. Waiters: types of waiters and their functions
Servers are the labor and face of the 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 when they are ready. In small restaurants, they may also clean up and rearrange the table after the diner leaves. Other features include billing guests, accepting complaints or compliments, forwarding them to kitchen staff, and even billing for services.
- runners: In large restaurants, they are especially in charge of bringing food to the table. They work in large teams so that all the dishes arrive at the same time and at the right temperature, which is also a common ailment of waiters.
- Room cleaning team:In large restaurants, they are especially responsible for cleaning and rearranging each table after the guests have left.
Waiters are the people you have the most contact with when you go to a restaurant, regardless of the nature of your business.
Therefore, they are an essential element of restaurant service!
restaurant staff organizational chart
The following organizational chart for a small/medium restaurant will serve as a visual aid to give you an idea of the hierarchy of some positions.
It is worth mentioning that regardless of the organizational scheme and hierarchy of the restaurant, each employee must have itprofessional relationships based on mutual respect.
In many restaurants, employees treat each other like family, which greatly enhances the mechanics of teamwork.
This is something managers, administrators and chefs should encourage!
Tip: a well-organized restaurant is a guarantee of success
Each of these positions is very important for the proper functioning of the restaurant.
If one of them fails, the restaurant as a local begins to be in danger of death:
- Without someone who manages capital well, it is impossible to 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 tidy the restaurant, no other employee will do the job properly. Or no one would dare enter the restaurant!
So every time you go to eat at a restaurant, keep this in mind.the 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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Check in with the guest and make sure they get the best quality food. Professional resolution of customer complaints. Ensure customer satisfaction with all services provided. 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, 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 act as dishwashers during quiet times while managers may act as hosts.What is restaurant support staff? ›
Floor staff are typically employed by fine dining restaurants and chain restaurants, as well as cafeterias and canteens, to provide general support to servers. They clear dirty dishes, set tables, and help servers deliver food to customers. Completely free trial, no card required.What are the departments of the restaurant? ›
- Food and drinks.
- Human Resources.
- Training department.
- marketing and sales.
- Other operating sectors.
- Provide friendly, excellent and professional service to all guests.
- Responsible for the execution of food and beverage orders and guest service.
- Help other team members prepare and set up the restaurant. ...
- Check that all amenities and utensils are properly stocked and checked.
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- 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.
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- 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.
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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.
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|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.
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- Cost of Goods. ...
- Prime Cost. ...
- Turnover Rate. ...
- Server Benchmarks.
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- 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.
- 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.
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- 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.
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