At any given restaurant, from fast food drive-thrus to fine dining, there are many different roles people can perform. Some positions are common across all restaurants, while others are specific to the type of establishment. In this comprehensive guide, we break down all the different restaurant job positions and what each one entails.
Understanding the various roles within a restaurant is crucial for smooth operations. Each position comes with specific duties that contribute to the overall success of the establishment. For restaurant owners, having a clear grasp of these roles ensures efficient management and seamless service, even when staff members are absent.
Operational Complexity: Restaurants require many moving parts to operate smoothly.
Role Responsibilities: Each role has unique responsibilities essential to the establishment's operation.
Owner Awareness: Owners must understand each job title and description in their business.
Clear Expectations: Knowing job roles helps set clear expectations for employees.
Coverage Planning: If someone takes a day off, it's important to know who can cover their responsibilities.
Job Variety: The foodservice industry includes a variety of jobs, some general and some specific to certain restaurants.
Role Requirements: Both back-of-house and front-of-house roles have specific requirements and qualifications.
Detailed Breakdown: Below, we break down each job title, its responsibilities, and the average hourly wage.
General Manager
General managers are one of the most important roles in any restaurant. They have many different roles, including hiring and firing staff, training employees, and overseeing and planning restaurant activities. They also may help set menu prices or work on purchasing supplies needed. They are one of the heads of the restaurant, and many front-of-house and back-of-house employees report to the general manager.
Job Requirements & Characteristics:
Strong leadership skills
Great people skills
Calm under pressure
Great at delegating tasks
Average Wage:
$22 to $33
Assistant Manager
The assistant manager serves as a direct second hand to the general manager. Just as the general manager, this role is essential to the restaurant's operations. They assist the general manager with tasks such as running staff meetings, helping with employee schedules, and assisting with hiring and firing. If the general manager is out for a day, the assistant manager takes over the role.
Job Requirements & Characteristics
Great people skills
Works well with others
Calm under pressure
Strong leadership but also follows directions
Average Wage:
$18 to $26
Line Cook
Line cooks are found in almost any restaurant. They handle a specific part of the kitchen, such as a grill or deep fryer. Their job picks up where the prep cook leaves off and executes orders that are put in. They must work well in a team; they will often have to follow the direction of other chefs and work with teammates to ensure orders are prepared in a timely manner.
Job Requirements & Characteristics
Follows instructions
Works well with others
Can work quickly and efficiently
Average Wage:
$14 to $17
Dishwasher
The role of the dishwasher is vital in any restaurant's kitchen. They are in charge of washing all the dishes used by guests, taking out the trash, and ensuring the kitchen area is clean and sanitary. Many people working their way up in the foodservice industry will usually start working as dishwashers.
Job Requirements & Characteristics:
Able to stand for a long time
Works quickly and efficiently
Can endure a physically demanding job
Works well with others
Average Wage:
$11 to $13
Drive-Thru Operator
Drive-thru operators are an essential part of fast-food restaurants. Their responsibilities include taking orders, processing them, cash operations, and giving guests their food. Additionally, they need to make sure they are properly listening to guests' orders, and that the orders given to patrons are the correct ones. Because drive-thru orders are intended to be quick, drive-thru operators should be able to work quickly with minimal wait times.
Job Requirements & Characteristics:
Excellent listening skills
Works well under pressure
Great people skills
Quick and efficient
Average Wage:
$9 to $13
Fast Food Cook
Only working in fast food restaurants, fast food cooks are in charge of cooking and preparing orders. They need to work quickly and efficiently to meet the demands of fast-food restaurants. They follow a short menu and work with kitchen equipment like deep fryers or grills.
Job Requirements & Characteristics:
Works well under pressure
Quick and efficient
Good at multitasking
Works well with others
Average Wage:
$10 to $13
Cashier
Traditionally in fast food or fast-casual restaurants, a cashier's role is to take guests' orders and handle payment operations. They should be familiar with the POS system and be able to efficiently handle customer orders, complaints, or concerns. They should also be able to answer any questions or make any menu recommendations.
Job Requirements & Characteristics:
Good cash-handling skills
Listening skills
Organized
Great people skills
Average Wage:
$14 to $17
Short Order Cook
Short-order cooks are common in fast-casual restaurants. They are responsible for quick recipes such as breakfast items, sandwiches, burgers, etc. They should be able to execute orders quickly and efficiently and prepare multiple orders simultaneously. For this role, knowing another language to communicate with coworkers in the kitchen can be especially helpful. Knowing a few phrases in another language can help the flow of communication and improve work efficiency.
Job Requirements & Characteristics:
Works well with others
Quick and efficient
Some experience in a restaurant may be required
Good at multitasking
Average Wage:
$10 to $13
Barista
Baristas are often hired for bakeries, fast food, or fast-casual restaurants. They are responsible for preparing guests' orders promptly, such as smoothies, coffees, or teas. Because they are preparing coffee orders, they should know how to work an espresso machine and be familiar with various coffee orders. In some cases, they also heat up food for guests.
Job Requirements & Characteristics:
Quick and efficient
Works well under pressure
Can multitask
Is familiar with coffee orders and operations
Average Wage:
$11 to $13
Executive Chef
An executive chef plays a vital role in the kitchen. In most cases, the role of executive chef is found only in fine-dining restaurants. They are the head in command in the kitchen. Their responsibilities include developing menus, taking care of food processes from cooking to serving, and managing kitchen staff.
Job Requirements & Characteristics:
Typically requires a culinary degree
Great management skills
Works well under pressure
Average Wage:
$36 to $48
Sous Chef
The sous chef is second in command after the executive chef. Similar to the role of the assistant manager to the general manager, the sous chef assists the executive chef with their responsibilities. They handle all the day-to-day tasks to ensure the kitchen operates as it's supposed to, including training back-of-house staff and preparing food orders. Whenever the executive chef is out for the day, the sous chef steps into their role.
Job Requirements & Characteristics:
Typically requires a culinary degree or experience
Has strong management skills
Takes initiative
Average Wage:
$20 to $28
Kitchen Manager
Kitchen managers can be present in casual or fine-dining restaurants. Their role specifically manages the back-of-house staff. They are in charge of various tasks, such as food preparation, buying supplies, hiring and firing employees, and checking food quality. The kitchen manager’s role is an important one, but operates and manages only the kitchen staff, while the general manager is in charge of both the front and back of the house.
Job Requirements & Characteristics:
Extensive knowledge of kitchen operations
Great management skills
Calm under pressure
Works well with others
Average Wage:
$24 to $32
Food & Beverage Manager
Typically operating in a casual or fine dining restaurant, food and beverage managers have a variety of responsibilities. Some of their tasks may include budget management, handling inventory, and making sure the kitchen is compliant with codes.
Job Requirements & Characteristics:
Extremely organized
Works well with others
Have knowledge of kitchen operations
Average Wage:
$31 to $43
Server
A server's job is arguably one of the most important in a restaurant, as it directly affects the customers' experience. Servers operate in casual or fine dining establishments and have multiple responsibilities. A server's most essential role is taking customer orders and sending orders to the kitchen and bar staff. They also check in with guests to make sure their meals are okay without being overbearing or overwhelming them. Some other important duties of a server include informing customers of any menu specials, noting allergies or dietary restrictions, and being attentive to guests' needs.
Job Requirements & Characteristics:
Excellent people skills
Great customer service
Attention to detail and good memory
Quick and efficient
Average Wage:
$8 to $11 plus tips
Prep Cook
Prep cooks have a unique, but integral role in the kitchen. They are not part of the cooking process itself, but they prepare all the ingredients for meals beforehand to be ready for chefs. This role is typical in a fine dining restaurant, although they can also operate in a casual restaurant. This job is beneficial and necessary when there is a high volume of orders and chefs are trying to execute orders as efficiently as possible.
Job Requirements & Characteristics:
Quick and efficient
Works well with others
Follows direction well
Extremely organized
Average Wage:
$14 to $17
Runner/Food Runner
Sometimes hired to make servers' jobs run smoother, runners' primary role is to take the meals from the kitchen to the table. Runners operate in casual or fine dining restaurants where food is directly taken to guests at their seats. The runner ensures that meals are given to guests at an appropriate time and temperature. They may also be in charge of delivering patrons' drinks from the bar to their tables.
Job Requirements & Characteristics:
Familiar with the menu
Organized
Works well under pressure
Can carry heavy loads
Average Wage:
$10 to $13
Busser
Bussers are extremely important in casual or fine-dining restaurants. Their main responsibility is to clear tables after one party is done and prepare them for the next group. They clear empty dishes and glasses from the table. They may also assist with refilling guests' water glasses or ice in soda machines. Bussers are often moving quickly and efficiently to ensure tables are cleared at an appropriate pace, so the ability to work at a fast pace is essential. This role, similar to a dishwasher role, can be a good starting opportunity for those looking to work their way up.
Job Requirements & Characteristics:
Work well under pressure
Quick and efficient
Can be standing or walking for long periods of time
Can carry heavy loads
Average Wage:
$10 to $12
Host/Hostess
A casual or fine dining restaurant host or hostess is the first person a guest sees when they walk in. They are responsible for the first impression and are regarded as the face of the restaurant. They greet patrons as soon as they come in, and take them to their seats. Some additional duties they may have are answering phone calls or handling reservations.
Job Requirements & Characteristics:
Extremely friendly
Great people skills
Organized
Works well under pressure
Average Wage:
$9 to $12
Bartender
At a casual or fine-dining restaurant, the bartender takes care of guests at the bar itself and the drinks of patrons at the tables. They need to be familiar with various cocktails, beers, wines, and other spirits. Additionally, they need to have a great memory to keep track of multiple orders at once.
Job Requirements & Characteristics:
Great memory
Excellent people skills
Quick and efficient
Familiar with multiple drink orders
Average Wage:
$10 to $13 plus tips
Barback
The barback assists the bartender at a casual or fine dining restaurant. They are responsible for ensuring ample supplies in the bar, keeping track of inventory, preparing garnishes, and keeping products clean. While barbacks work at the bar, they usually do not interact with the customers. People who want to work as a bartender may start out working as a barback.
Job Requirements & Characteristics:
Organized
Works well with others
Attention to detail and attentive of needs
Average Wage:
$10 to $12
Pastry Chef
At some fine dining establishments, there will be specifically a pastry chef. The pastry chef can be in charge of anything from candies to pastries. In larger or more elaborate establishments, they can also be responsible for food or ice sculptures. They develop the recipes and execute desserts for the establishment such as cakes, cookies, souffles, mousse, or pies.
Job Requirements & Characteristics:
Organized
Formal pastry training or experience
Quick and efficient
Attention to detail
Average Wage:
$26 to $35
Maitre D’
The maitre d' of a restaurant is a similar role to a host, but specifically in a fine dining restaurant. They greet guests, show them to their table, handle reservations, and manage the dining room. They are responsible for assuring guests are comfortable and have a great experience.
Job Requirements & Characteristics:
Excellent people skills
Organized
Works well under pressure
Average Wage:
$15 to $29
Sommelier
Many fine-dining eateries will hire sommeliers to have an expert on hand. A sommelier is familiar with different wines and will recommend wine and food pairings. Additionally, they will create wine menus, handle wine purchasing, and provide information to guests regarding specific wines. This is a specialty role in fine dining restaurants, so it isn't common or necessary to have a sommelier at your establishment.
Job Requirements & Characteristics:
Extremely familiar with wine
Great people skills
Experience and education are typically required
Good memory
Average Wage:
$23 to $36
Know Your Role
Knowing the different roles in an establishment is essential to ensure that the restaurant's operations are running smoothly. Defining each person's role and responsibilities can guarantee that everyone is aware of what is expected of them. In any foodservice job, one of the most critical parts is working hard and having a positive attitude. That way, everyone can work together to make sure guests have a great experience every time. Contact us through phone or chat to find all the supplies you need to streamline the duties of each of your staff members.
