Hospo 101: The Different Roles in a Restaurant
Jul 03, 2024
Welcome to the world of hospitality! It will be quite a ride and sometimes you just don't know where to start. Here’s a handy guide to each role you'll encounter and help you figure out what path you can take in the future:
Front-of-House Roles & Responsibilities
1. Host/Maitre’d The first face your guests encounter, the host or Maitre’d, sets the tone for their dining experience. They manage reservations, seat guests, and ensure a warm welcome.
2. Server/Waitstaff At the heart of customer service, servers take orders, deliver meals, and ensure guest satisfaction throughout their dining journey.
3. Bartender Crafting beverages from cocktails to coffees, bartenders elevate the bar experience with expertise and flair.
4. Barback (Glassy) Supporting bartenders, barbacks (locally known as "glassies" in Australia) keep the bar stocked and running smoothly behind the scenes.
5. Busser Integral to table turnover, bussers clear and set tables efficiently, maintaining a clean and inviting dining environment.
6. Runner Collaborating closely with servers, runners deliver dishes promptly from kitchen to table, ensuring a seamless dining flow.
7. Barista Mastering the art of coffee, baristas satisfy caffeine cravings with precision and passion.
8. Cashier Handling payments and customer queries, cashiers provide efficient service at the till, enhancing the customer checkout experience.
Back-of-House Roles & Responsibilities
9. Head Chef Leading the kitchen brigade, the head chef orchestrates menu creation, kitchen operations, and team management.
10. Sous Chef Assisting the head chef, sous chefs ensure culinary excellence, overseeing food preparation and kitchen logistics.
11. Prep Cook Behind the scenes, prep cooks meticulously prepare ingredients, ensuring smooth kitchen operations during service.
12. Line Cook Stationed at various kitchen sections, line cooks execute orders with precision, maintaining quality and timeliness.
13. Dishwasher Maintaining kitchen hygiene, dishwashers clean and sanitize equipment, ensuring a seamless flow of clean dishes.
Restaurant Management Roles & Responsibilities
14. Restaurant Manager At the helm of operations, the restaurant manager oversees day-to-day activities, from staff management to customer relations and business growth initiatives.
15. Assistant Manager Supporting the restaurant manager, assistant managers aid in daily operations, team coordination, and strategic planning.
16. Venue Manager Responsible for the overall management of the venue, the venue manager ensures smooth operations, profitability, and customer satisfaction. They oversee staff, handle administrative tasks, and implement strategies to enhance venue performance.
Conclusion
Each role within a restaurant plays a crucial part in delivering exceptional dining experiences. By defining these positions and their responsibilities, you can build a cohesive team that operates harmoniously, ensuring your restaurant thrives. Ready to find your dream team? Explore our other Hospo 101 articles for expert tips on hiring and retaining top talent. Start your journey to culinary success today!
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