15 Restaurant Staff Roles & Responsibilities: Build Your Dream Team

Building a successful restaurant hinges not only on the quality of food and ambiance but fundamentally on the team that brings the vision to life.

The roles and responsibilities of restaurant staff are like the pieces of a jigsaw puzzle, each integral to completing the bigger picture.

From the front-of-house staff, like the host who welcomes guests with a warm smile, to the servers ensuring timely and accurate delivery of orders, and the bartenders crafting memorable drinks; to the back-of-house crew including the chefs orchestrating culinary magic, prep cooks laying the foundation of each dish, and dishwashers ensuring cleanliness, every role is pivotal.

Assembling the dream team means understanding the significance of each role, investing in their training, and fostering an environment of collaboration and respect.

Only then can a restaurant truly achieve its potential and provide an unmatched dining experience

Front-of-house roles & responsibilities

Front-of-house positions encompass a variety of roles such as servers, cashiers, bussers, and mixologists. The specific roles essential for your establishment will differ based on its type. For instance, in a Quick Service Restaurant (QSR), there might be a higher demand for cashiers and less emphasis on having a host or hostess. Conversely, an upscale dining venue might not prioritize cashiers as much, but could place a premium on proficient bartenders and a dedicated Maitre’d to elevate the dining experience.

1. Host

The Maitre’d, commonly referred to as the host, is usually the initial point of contact for guests as they enter your establishment. As the first face your patrons see, it’s imperative they exude friendliness and are impeccably groomed to make a stellar first impression.

Duties:

• Welcome visitors with a warm greeting.
• Efficiently direct guests to their tables.
• Oversee spontaneous guest arrivals and maintain waitlists.
• Handle both online and telephonic reservation inquiries.

Traits:

• Approachable demeanor.
• Courteous in conduct.
• Well-coordinated.

2. Server/waitstaff

Servers are pivotal in shaping the dining experience, as they directly interact with customers and attend to their needs throughout their visit.

Duties:

• Greet and guide guests to their tables when there isn’t a designated host.
• Record food and beverage preferences.
• Possess thorough understanding of the menu to offer suggestions.
• Input orders into the point of sale (POS) system or convey them to the kitchen staff.
• Ensure patrons’ satisfaction during their meal.
• Address concerns, liaising with the kitchen or management when necessary.
• Process payments at the end of the meal.

Traits:

• Amiable nature.
• Courteous disposition.
• Ability to thrive in high-stress situations.
• Proficiency in multitasking.

3. Bartender

The role of a bartender in a restaurant setting is distinct, focusing primarily on crafting and serving a variety of beverages ranging from wines and beers to sodas and intricate cocktails.

Duties:

• Accept drink requests directly from patrons at the bar and via servers.
• Handle transaction procedures.
• Exhibit profound expertise in cocktail mixing and prompt preparation.
• Be well-acquainted with all the drinks available and aptly suggest options to guests.

Traits:

• Approachable demeanor.
• Profound understanding of diverse beverages.
• Flourishes in high-intensity scenarios.

4. Barback

A barback acts as the backbone for bartenders, ensuring that the bar runs seamlessly and consistently has the essentials needed for swift drink preparation. Even though they are a front-of-house position, their interaction with customers is minimal.

Duties:

• Maintain a steady supply of ice.
• Ready the garnishes for drinks.
• Replenish beverage stocks as required.
• Clean and refill the glassware.

Traits:

• Methodical in approach.
• Keen eye for nuances.
• Discreet presence.

Read more: Understand the role of a barback and their detailed responsibilities.

5. Busser

Bussers collaborate with servers to guarantee tables are promptly tidied up, be it post-course or following the conclusion of a dining experience.

Duties:

• Efficiently remove used dishes between courses.
• Swiftly clear off dishes once patrons have finished their meals.
• Fill glasses with water for diners.

Traits:

• Alert and attentive.
• Discreet in approach.
• Collaborative mindset.

6. Runner

Runners play a collaborative role with servers & waiters, primarily tasked with bringing prepared food and beverages to guests. While commonly seen in more expansive dining settings, in cozier venues, these responsibilities often fall on the waitstaff.

Duties:

• Transporting dishes from the kitchen to the designated tables.
• Fetching drinks from the bar and ensuring they reach the correct diners.
• Possessing a comprehensive knowledge of the menu.

Traits:

• Amiable nature.
• Collaborative spirit.
• Proficient in executing directives.

7. Barista

Baristas specialize in crafting coffee and various hot drinks. While not every dining establishment might need one, restaurants catering to breakfast and midday meals often prioritize this role.

Duties:

• Possessing a thorough understanding of diverse coffee variations and beverages.
• Skilled operation of the espresso machine.
• Maintaining a neat and organized coffee prep area.

Traits:

• Ability to handle high-paced scenarios.
• Well-informed about coffee intricacies.
• Approachable demeanor.

8. Cashier

Cashiers are primarily seen in Quick Service Restaurants (QSRs), handling orders and payments at the point of purchase. In venues without a specific cashier role, this duty often falls upon the servers.

Duties:

• Welcoming patrons as they approach the counter to place orders.
• Capturing and entering orders into the Point of Sale (POS) system.
• Demonstrating a comprehensive grasp of the menu to address any queries.
• Managing transaction procedures.

Traits:

• Amiable nature.
• Efficient in high-intensity environments.
• Proactive approach.

Read more: Top Websites To Hire Restaurant Staff

Back-of-house roles & responsibilities

Roles in the back-of-house can vary from executive chefs to those handling dish cleaning duties. The specific positions essential for your kitchen will be determined by the scale of your establishment and the breadth of your menu offerings.

9. Head chef

The executive chef holds the reins of the kitchen, overseeing aspects from menu creation to daily specials, stock control, and supervising the kitchen brigade. An ideal executive chef should possess a rich background in kitchen management coupled with relevant culinary certifications.

Duties:

• Crafting the menu and conceptualizing daily specials.
• Formulating recipes.
• Leading the back-of-house crew.
• Monitoring overall kitchen activities.
• Recruiting members for the kitchen team.

Traits:

• Proven leadership abilities.
• Capacity to thrive in demanding situations.
• Extensive qualifications and/or previous experience in the field.

10. Sous chef

The sous chef serves as the right hand to the head chef, taking charge of ensuring dishes are crafted to perfection and delivered promptly.

Duties:

• Engaging in food preparation.
• Supervising kitchen team to guarantee dishes meet the established standards.
• Handling inventory responsibilities, from accepting deliveries to conducting stock assessments.

Traits:

• Background in team leadership.
• Ability to excel in high-stress situations.
• Holds relevant qualifications.

11. Prep cook

Prep cook stands as an indispensable BOH team member, ensuring all food and ingredients are meticulously prepped and poised for the skilled touch of line cooks.

Responsibilities:

• Diligently washes raw produce, breathing fresh life into vegetables and fruits.
• Exhibits surgical precision while chopping and dicing ingredients, transforming them into culinary gems.
• Masterfully preps workstations, readying them for the grand performance of culinary creations.
• Demonstrates a relentless commitment to cleanliness by maintaining spotless workspaces.
• Safeguards the essence of flavors by storing food and ingredients correctly and safely, in line with hygiene and food safety standards.

Characteristics:

• Thrives under pressure, exhibiting unwavering composure amidst the hustle and bustle of the kitchen.
• Imbued with innate organizational prowess, ensuring every move is purposeful and methodical.
• Adept at following instructions with precision, like a maestro leading an orchestra to harmonious culinary symphonies.

12. Line cook

In the heart of the kitchen battlefield, the line cooks emerge as culinary warriors, brandishing their culinary expertise and skillfully preparing dishes that are destined to enchant the palates of eager customers. Assigned to specific sections of the kitchen, each line cook becomes the master of their domain, orchestrating a culinary symphony that delights and satiates the most discerning of tastes.

Responsibilities:

• With unwavering camaraderie, line cooks work in perfect harmony with their team members, forging a bond of efficiency and cooperation. Together, they strive to cook and plate orders in a timely manner, ensuring every dish is served with precision and finesse.

Characteristics:

• Undaunted by the intensity of the kitchen battlefield, line cooks exude a cool composure that thrives under pressure. In the midst of culinary chaos, they remain steadfast and focused, transforming challenges into opportunities for culinary triumph.
• Organization is their ally, as line cooks deftly manage their stations with a meticulous eye. Each ingredient, each tool, finds its rightful place in their domain, contributing to the well-orchestrated dance of the kitchen brigade.
• Guided by the culinary maestros, line cooks follow instructions with unparalleled precision. They embrace the art of culinary craftsmanship, skillfully bringing to life the vision of the head chef, as each dish emerges as a masterpiece on its own.

13. Dishwasher

Within the bustling kitchen realm, the unsung heroes known as dishwashers rise to the occasion, bearing the vital responsibility of restoring the culinary arsenal to its sparkling glory. With a humble heart and a strong work ethic, they transform the debris of a feast into a pristine canvas, ready to be adorned with delectable creations once more.

Despite often requiring no prior hospitality or kitchen experience, dishwashers wield the power to ascend to other roles within the kitchen, earning their rightful place among the culinary artisans.

Responsibilities:

• Embracing their role with diligence, dishwashers engage in a never-ending cycle of cleansing, washing dirty dishes, glasses, and cutlery with meticulous care. Through their hands, culinary utensils find rejuvenation and readiness for the next gastronomic adventure.
• Ever-vigilant, dishwashers man the dishwasher and dish cleaning station, ensuring every item meets its cleansing destiny. Like guardians of cleanliness, they shield the kitchen from clutter and disarray, allowing culinary creativity to flourish.
• With a keen eye for tidiness, dishwashers maintain the pristine aura of their station, ensuring the area remains clean and inviting. Their domain becomes a sanctuary where culinary tools find solace before being summoned for their next culinary escapade.
• Adhering to the culinary code, dishwashers ensure dishes, cutlery, and glassware find their rightful places in the kitchen’s storage sanctum. Each item rests, poised and prepared for the next culinary journey.
• Beyond their core duty, dishwashers lend a helping hand to the wider kitchen community, actively participating in kitchen cleaning endeavors. As devoted team players, they contribute to the kitchen’s harmonious symphony, supporting their culinary comrades in every culinary pursuit.

Characteristics:

• Dishwashers embrace the physical demands of their role with remarkable poise. Endowed with a sturdy physique, they tirelessly navigate through their duties, revealing the hidden strength that underpins their culinary prowess.
• Their devotion to detail is nothing short of awe-inspiring. Each dish, each glass, and each piece of cutlery is handled with utmost precision, leaving no trace of impurity in their wake.
• Like a cog in the intricate machinery of the kitchen, dishwashers recognize the value of teamwork. In their unassuming role, they forge connections with their culinary brethren, solidifying their status as an integral part of the kitchen fraternity.

Read more: 7 Mistakes New Business Owners Make When Hiring Restaurant Staff

Restaurant management roles and responsibilities

Working in a restaurant can be hectic, and it’s important to have a strong leadership team that can steer the business in the right direction, manage team members effectively and drive sales.

14. Restaurant manager

At the helm of the restaurant’s voyage stands the esteemed restaurant manager, a master orchestrator overseeing the entire operation with finesse. With seamless communication between Front-of-House (FOH) and Back-of-House (BOH), they ensure the restaurant sails on the winds of success, while keeping the owner informed on the performance horizon.

A seasoned veteran of the hospitality realm, the restaurant manager boasts a wealth of experience, having navigated both FOH and BOH waters, and understands the key ingredients for running a prosperous restaurant – from financial acumen to savvy marketing.

Responsibilities:

• A discerning talent scout, the restaurant manager expertly hires and trains staff, assembling a dream team that embodies the spirit of the establishment.
• With a conductor’s precision, they orchestrate employee scheduling, ensuring the restaurant’s rhythm flows harmoniously.
• Masters of the financial seas, restaurant managers adeptly manage accounts and bookkeeping, navigating the waves of financial stability.
• With a keen eye for inventory, they skillfully order and manage stock, ensuring the restaurant is always well-provisioned.
• Like marketing mavens, restaurant managers lead and oversee marketing activities, casting a net of allure to draw in patrons.
• Champions of team spirit, they nurture and manage team members, fostering a culture of growth and camaraderie.
• Through meticulous analysis, they run reports to gauge performance, charting a course towards continuous improvement.
• With an entrepreneurial spirit, restaurant managers conceive and implement initiatives to propel the business to new heights.

Characteristics:

• Seasoned leaders, restaurant managers boast a wealth of management experience, steering the ship with confidence and poise.
• Their organisational prowess ensures that every detail is attended to, leaving no loose ends in the restaurant’s tapestry.
• Unfazed by challenges, they harness innovation as a driving force, seeking novel solutions to propel the restaurant forward.

15. Assistant manager

In the dynamic realm of restaurants, an invaluable asset comes in the form of the assistant manager, a trusted ally who supports the restaurant manager in their day-to-day endeavors. While not all restaurants may require an assistant manager, their presence proves invaluable for larger establishments with extensive staff and bustling daily operations.

Responsibilities:

• Adaptable and resourceful, the assistant manager stands ready to assist the restaurant manager wherever needed, seamlessly filling in the gaps and ensuring smooth operations.
• With the skill of a conductor, they run team meetings, fostering open communication and strengthening the bonds that unite the restaurant family.
• As masters of organization, assistant managers lend their expertise to manage inventory, ensuring the restaurant’s shelves are always stocked and ready for action.
• Marketing initiatives find a passionate advocate in the assistant manager, who eagerly executes strategies to allure patrons and elevate the restaurant’s presence in the culinary landscape.
• In collaboration with the restaurant manager, they artfully craft employee schedules, ensuring that each member of the team finds their place in the symphony of the restaurant’s daily activities.

Characteristics:

• Driven by a proactive spirit, the assistant manager takes initiative, anticipating needs and swiftly taking action to overcome challenges.
• Like a key player in a harmonious orchestra, they embody the essence of a team player, collaborating seamlessly with the restaurant manager and the entire staff to achieve collective success.
• The assistant manager’s organisational prowess is a beacon of order amidst the restaurant’s bustling atmosphere, ensuring that every detail finds its rightful place.

What job roles does your restaurant need?

In the rich tapestry of the culinary world, each restaurant holds a unique identity, and the key to building an efficient team lies in customizing it to suit the restaurant’s size, menu, and opening hours.

Although no list can encompass every role in a restaurant, we present the most common and crucial restaurant roles and responsibilities that pave the path to a flourishing team and success. Embracing these roles will undoubtedly chart a course towards culinary triumph and create a memorable dining experience for patrons.