Restaurant Job Descriptions
Requirements: Workers usually must withstand the pressure and strain of working in close quarters, standing for hours at a time, lifting heavy pots and kettles, and working near hot ovens and grills. Job hazards include slips and falls, cuts, and burns.
Maitre d, host/hostess- Takes Reservations, organizes seating, greets customers, seats customers, distributes menus. They sometimes operate the cash register. They occasionally take orders and act as a liaison between the kitchen and dining room.
Manager - A Manager should be able to open and close your restaurant, purchase food and beverage inventory, open the register, track inventory, train and manage the staff, work with suppliers and manage your advertising.
Chef or head cook - This person is responsible for all that goes on in the kitchen. He/she should be responsible for hiring and training other cooks, prep persons and dishwashers. They are responsible for the menu, buying supplies and equipment. At some restaurants the chef is the star attraction.
The kitchen staff may include several chefs and cooks, (sometimes called assistant or apprentice chefs and cooks), a bread and pastry baker, vegetable, fry or a sauce chef. Each chef or cook usually has a special assignment and often a special job title. Executive chefs coordinate the work of the kitchen staff and often direct the preparation of certain foods. They decide the size of servings, plan menus, and buy food supplies.
Kitchen workers weigh and measure ingredients, go after pots and pans, and stir and strain soups and sauces. They also clean, peel, and slice vegetables and fruits and make salads. They may cut and grind meats, poultry, and seafood in preparation for cooking.
Cashier - The Restaurant Cashier is in charge of the register. This would include cash and credit card transactions, tipping out wait staff, and balancing the register at the end of the shift. The cashier may assists the Wait Staff with various tasks. Must be competent with computerized register system and have good cash handling skills. Must have experience in retail sales, and be professional, polite, and reliable
Waiter/waitress - Take customer's orders, serve food and beverages, prepare itemized checks, and sometimes accept payments. Waiters and waitresses may perform additional duties, which may include escorting guests to tables, serving customers seated at counters, setting up and clearing tables, or operating a cash register. They also check the identification of patrons to ensure they meet the minimum age requirement for the purchase of alcohol and tobacco products. Must be professional, polite, and reliable. Must be able to learn and describe food proficiently.
Wait Staff need to be familiar with the menu, how things are prepared, what they taste like, and if special requests are allowed. They need to be informed about specials and special events.
Bus Person - The Bus persons assist the Waiters by monitoring and cleaning tables throughout service. Generally their duties include setting and clearing the table of dishes during the meal. They are often responsible for bringing bread and butter, etc. to the table before the ordered dish arrives. They may also help bring food from the kitchen and serve.
Dishwasher - Keeps the kitchen staff supplied with clean dishes, pots, pans and utensils. The may also have the job of keeping the kitchen clean during a shift, takes out trash, cleans floors, etc.
Bartenders - fill drink orders that waiters and waitresses take from customers. They prepare standard mixed drinks and, occasionally, are asked to mix drinks to suit a customer's taste. Bartenders collect payment, operate the cash register, clean up after customers leave, and often serve food to customers seated at the bar. Bartenders also check identification of customers seated at the bar, to ensure they meet the minimum age requirement for the purchase of alcohol and tobacco products. Bartenders usually are responsible for ordering and maintaining an inventory of liquor, mixes, and other bar supplies.
Fast Food Workers - take orders from customers at counters or drive-through windows at fast-food restaurants. They pick up the ordered beverage and food items, serve them to a customer, and accept payment. Many fast-food workers also cook and package food, make coffee, and fill beverage cups using drink-dispensing machines.
Counter attendants - take orders and serve food at counters. In cafeterias, they serve food displayed on counters and steam tables, carve meat, dish out vegetables, ladle sauces and soups, and fill beverage glasses. In lunchrooms and coffee shops, counter attendants take orders from customers seated at the counter, transmit orders to the kitchen, and pick up and serve food. They also fill cups with coffee, soda, and other beverages and prepare fountain specialties, such as milkshakes and ice cream sundaes. Counter attendants prepare some short-order items, such as sandwiches and salads, and wrap or place orders in containers for carry out. They also clean counters, write itemized checks, and sometimes accept payment.