The food service industry is huge and employs millions in the US alone. Jobs in the food service industry range from entry level to highly skilled and require years of experience and training. Finding great staff is key to any restaurant, big or small.
Different positions in a restaurant have different duties so make sure you fill them with the right people. Before you start hiring, get to know the different types of jobs in a restaurant so you can find the best candidates. Knowing the different roles in a restaurant will help you run your business better.
This article will cover 23 restaurant jobs, job descriptions and pay rates. By knowing each job’s roles and responsibilities you can decide which one is best for you.
Whether you’re looking to hire staff for work in a fast food or fine dining restaurant this article will get you started.
Table of Contents
- 1 Restaurant Jobs and Duties
- 1.1 1. Restaurant Owner & Operator
- 1.2 2. General Manager
- 1.3 3. Assistant Manager
- 1.4 4. Executive Chef
- 1.5 5. Sous Chef (Assistant Chef)
- 1.6 6. Pastry Chef
- 1.7 7. F&B Manager (Food & Beverage)
- 1.8 8. Kitchen Manager
- 1.9 9. Sommelier
- 1.10 10. Server / Waiter
- 1.11 11. Host/Hostess
- 1.12 12. Bartender
- 1.13 13. Barback
- 1.14 14. Barista
- 1.15 15. Drive-thru Operator
- 1.16 16. Cashier
- 1.17 17. Runner
- 1.18 18. Line Cook
- 1.19 19. Short Order Cook
- 1.20 20. Prep Cook
- 1.21 21. Fast Food Cook
- 1.22 22. Busser
- 1.23 23. Dishwasher
- 2 Conclusion
Restaurant Jobs and Duties
The type of restaurant and business model will determine how many staff you need. Generally, restaurants need to hire people for various positions to run smoothly. Some positions will handle customers, others will prepare food and others will manage finances. Knowing the different duties of each position will help you make better decisions about staffing your restaurant.
1. Restaurant Owner & Operator
The restaurant owner is the top dog and is responsible for the whole restaurant. This includes hiring and training staff, creating and executing marketing plans, managing finances and making sure the restaurant meets all health and safety regulations. The owner will also develop relationships with suppliers and customers.
Skills:
- Hiring and training staff
- Creating and executing marketing plans
- Managing finances
- Meeting health and safety regulations
- Developing relationships with suppliers and customers
Median Income: $60,000. Half of all restaurant owners earn more than this and half earn less. Restaurant owners earn a salary plus bonuses and profits from the business. The amount varies depending on the size and success of the restaurant.
2. General Manager
The general manager of a restaurant is responsible for the day-to-day operations of the restaurant. They oversee all staff and make sure customers are happy with their experience. The general manager may also order supplies, manage finances and market the restaurant. A good general manager must have good leadership skills and work well under pressure.
Skills:
- Good at talking to others and getting the message across
- Good at keeping things in order and on track
- Can work well under pressure or stress
- Quick to find solutions to problems that arise
- Have experience in this field/area
Hourly pay rate: $18.00 to $25.00
3. Assistant Manager
The assistant manager of a restaurant will help the manager with day-to-day tasks such as inventory, scheduling, customer complaints and other employee’s work. They will also oversee the restaurant to make sure everything runs smoothly. Good communication and organizational skills are key for this role.
Skills:
- Good communication and interpersonal skills
- Can work collaboratively and under pressure
- Experienced in the food and beverage industry, preferably in a high volume or fast paced environment.
- Assistant Manager is less experienced than General Manager
Hourly pay rate: $18.00 to $20.00
4. Executive Chef
The executive chef is responsible for the whole kitchen, including menu development, food preparation and staff management. They work closely with the restaurant owner or manager to make sure the dining experience meets the customer’s expectations. They also identify new trends and dishes to keep the menu fresh and exciting.
Skills:
- Love food and cooking
- Creative in the kitchen
- Leadership skills to manage a team of cooks
- Good time management
- Can work well under pressure
- Attention to detail
- High standards for food quality
- Can stay calm in a busy kitchen
- Good communication to pass orders to cooks
- Can think on your feet and come up with solutions to problems that arise in the kitchen
Hourly pay rate: $35.00 to $60.00
5. Sous Chef (Assistant Chef)
A sous chef is a kitchen manager who is in charge of food preparation. They work under the head chef to make sure all dishes are prepared correctly and on time. Sous chefs often manage a team of cooks and help with menu planning. They may also order supplies and manage inventory.
The role of a sous chef can vary depending on the size and type of restaurant. In a small restaurant the sous chef may do all food preparation. In a larger restaurant they may specialize in a particular area such as appetizers, desserts or seafood.
Skills:
- Can work well under pressure with good time management
- Delegate tasks and manage kitchen staff efficiently
- Can handle multiple tasks at once and think on their feet
- Good culinary skills and can create new and exciting dishes
- Good communication to manage kitchen staff
Hourly pay rate: $25.00 to $40.00
6. Pastry Chef
The pastry chef will create and execute all desserts for the restaurant. This includes creating new and exciting desserts and overseeing the production of all pastries. The pastry chef must have good culinary skills and can work under pressure. They must also manage a team of assistants. They should also be able to develop new recipes and menu items.
Skills:
- Pastry experience or education
- Good sense of taste and smell
- Creative design skills
- Can work quickly and efficiently under pressure
- Attention to detail
- Good organizational skills
- Physical stamina and agility
- Clean and tidy work ethic
- Good people skills for customer interaction
Hourly pay rate: $25.00 to $35.00
7. F&B Manager (Food & Beverage)
A food and beverage manager is in charge of the whole food and beverage department of a restaurant. They will oversee all aspects of the department for larger restaurants, including menu development, kitchen staff management, food and beverage procurement from suppliers, and dining room operations.
They may also develop and implement marketing and promotional strategies. A food and beverage manager should have a good knowledge of food and beverage safety and good customer service skills. They must be able to manage a team of staff and solve problems that arise.
Skills:
- Can manage a team of food and beverage staff
- Good working knowledge of food and beverage safety
- Good customer service
- Can develop creative marketing plans
- Good financial management
- Can solve problems quickly
- Good communication and interpersonal skills
- Can work well under pressure and meet deadlines
- Positive and professional attitude
Hourly pay rate: $30.00 to $40.00
8. Kitchen Manager
A kitchen manager is in charge of the back of house and kitchen. They make sure the kitchen runs smoothly and efficiently. They manage the kitchen staff including cooks and dishwashers and make sure they are trained. They also develop menus, order supplies and oversee food preparation.
They also work with the front of house staff to make sure the restaurant runs smoothly. Kitchen managers must be able to handle multiple tasks at once and think on their feet. They should also have good communication and interpersonal skills.
Skills:
- Manage kitchen staff and keep kitchen tidy
- Develop recipes and food preparation
- Determine food costs and portion sizes
- Order supplies and equipment as needed
- Oversee kitchen sanitation
- Solve conflicts among kitchen staff
- Keep a safe and clean work environment
- Train new staff members
- Work long hours, often under pressure
Hourly pay rate: $20.00 to $30.00
9. Sommelier
A sommelier is a wine expert who works in a restaurant and helps customers choose the right wine to go with their meal. A good sommelier will have a good knowledge of wine and how it pairs with food. They will also recommend wine based on the customer’s budget and preferences.
Being a sommelier can be tough as they often work long hours on their feet. They must also remain calm and professional even with difficult customers.
Skills:
- Experience and/or formal education
- Good knowledge of different types of wine
- Can make recommendations based on customer’s preferences
- Can store and serve wine properly
- Can open and pour wine without spilling
A sommelier gets a salary plus commission on wine sales. Average salary for a sommelier in the US is $50,000.
Hourly pay rate: $25.00 to $35.00
10. Server / Waiter
A server at a restaurant is a front-of-house staff member who greets and seats guests, takes orders, delivers food and beverages, handles payments and provides good customer service. They may also clean tables and set up dining areas.
A server’s tasks vary depending on the establishment they work in but their ultimate goal is to make sure guests have a good dining experience. Good customer service is key for servers as they are the face of the restaurant. They should be friendly, attentive and can solve problems quickly.
Servers must also take orders quickly and deliver food and drinks promptly. Sometimes they may have to prepare food items or cocktails. Servers are on their feet all day so comfortable non-slip shoes are a must when working in a restaurant.
Skills:
- Can relay orders to the kitchen accurately
- Fast and efficient in serving customers
- Handle difficult customer service complaints professionally
- Good organizational skills to keep the dining area clean and tidy
- Can work well under pressure in a fast pace environment
- Flexible with hours and days worked as restaurant servers often work nights and weekends
- Works well in a team to ensure all customers have a good dining experience
Hourly pay rate: $3.50 to $12.00 (plus tips)
11. Host/Hostess
A restaurant host or hostess greets and seats guests, takes phone calls and manages reservations. They may also do light cleaning and run errands. A good hostess can multi-task and work in a fast pace environment. They have good customer service skills.
Restaurant hosts or hostesses work in the evenings and weekends. Some restaurants may require their host or hostess to wear a uniform.
Skills:
- Can multi-task and work in a fast pace environment
- Good customer service skills
- Can stay calm under pressure
Hourly pay rate: $8.00 to $11.00
12. Bartender
A bartender in a restaurant takes orders from customers and serves them drinks (alcoholic and non-alcoholic). They keep the bar area clean and stocked with supplies. Bartenders must multi-task and have good customer service skills.
Skills:
- Can work fast while making drinks
- Can upsell customers
- Knows drink recipes
- Can keep track of customer orders
- Keep the work area clean
- Communicate with co-workers and customers
- Can work in a fast pace environment
- Can multi-task
- Available to work nights and weekends
Hourly pay rate: $8.00 to $13.00 (plus tips)
13. Barback
A barback keeps the bar area clean and organized, stocks supplies and assists the bartenders. They may also prepare simple drinks and handle customer inquiries.
Barbacks work in fast pace environments and must be able to keep up with the job. Good customer service skills are a must, as well as being able to lift heavy objects and stand for long periods of time.
Skills:
- Can lift and carry heavy objects long distance
- Can work fast and efficiently under pressure
- Good customer service skills
- Good organizational skills
- Can multi-task and keep track of multiple orders at once
- Attention to detail
- Can troubleshoot and think on their feet
Hourly pay rate: $8.00 to $11.00 (plus a small portion of tips)
14. Barista
A barista in a restaurant prepares and serves coffee and other hot drinks. They may also clean the equipment used to make the drinks and keep the work area clean.
A barista works in a fast pace environment like a bakery or coffee shop and must be able to multi-task. As baristas interact with customers, good customer service skills are a must.
Skills:
- Can make drinks fast and efficient
- Good customer service
- Basic knowledge of coffee drinks
- Can work in a fast pace environment
- Physical stamina to be on your feet for long periods of time
- Attention to detail
- Friendly and pleasant
Hourly pay rate: $9.00 to $12.00 (plus shared tips)
15. Drive-thru Operator
The drive-thru operator takes orders from customers and enters them into the restaurant’s POS system. They must take down the customer’s order accurately, handle payments and give change if needed.
The drive-thru operator must also upsell customers on menu items and make sure the order is correct before it goes to the kitchen. The drive-thru operator may also prepare food items like drinks and condiments.
Skills:
- Can stay calm and efficient under pressure
- Good customer service skills
- Good multi-tasking skills
- Good communication skills
- Can work under pressure
- Positive attitude
Hourly pay rate: $8.00 to $10.00
16. Cashier
A restaurant cashier takes payments from customers at the point of sale and makes sure they get the correct change. They may also bag food items, count out utensils and take phone orders. Cashiers must be able to work fast and efficiently and provide good customer service. Good math skills and the ability to handle money accurately are a must. The cash register must always balance.
Some restaurants may require cashiers to do additional tasks like preparing food or cleaning and stocking shelves. Being a cashier in a restaurant can be a fast pace and challenging job but it can also be very rewarding. Those who can provide good customer service and keep the customers happy will be successful in this role.
Skills:
- Good customer service skills
- Can handle money and give change
- Can multi-task and stay organized
- Basic math skills
- Good communication skills
- Attention to detail
Hourly pay rate: $8.00 to $10.00
17. Runner
A food runner brings dishes from the kitchen to the dining room and makes sure they get to the right table. They must be able to keep track of multiple orders at once and have a good knowledge of the menu to answer guests’ questions.
Food runners must also be able to keep up the energy and pace throughout their shift.
Skills:
- Multi-task and keep track of multiple orders at once
- Strong knowledge of the menu
- Keep up the energy and pace throughout their shift.
Hourly pay rate: $9.00 to $12.00
18. Line Cook
A line cook prepares food orders fast and efficiently. Line cooks work in restaurants and other food service establishments. They may prep ingredients, cook according to recipe and plate dishes. Line cooks must be able to work fast and under pressure.
Line cooks should also have a good sense of taste and smell and attention to detail. Line cooks should also have good people skills to interact with customers.
Skills:
- Can work fast and efficiently under pressure
- Good knife skills
- Can follow directions and recipes accurately
- Attention to detail
- Organized
- Team player
- Physical stamina to stand for long periods of time
- Fast paced environment
- Flexible to work various shifts including evenings and weekends.
Hourly pay rate: $10.00 to $15.00
19. Short Order Cook
A short order cook prepares food orders fast and accurately. They must be able to work fast and efficient under pressure. Short order cooks must have good knife skills and follow directions. They must also have attention to detail and be organized. Short order cooks must also maintain a clean and safe work environment.
Skills Required:
- Can work fast and efficiently under pressure
- Kitchen experience
- Can follow recipes
Hourly pay rate: $12.00 to $18.00
20. Prep Cook
A prep cook prepares food ahead of time for the cooks who will be cooking to order. This includes chopping vegetables, making sauces and other food prep as directed by the head cook or chef.
Prep cooks work with the cooks and other kitchen staff to make sure food is prepared fast and efficiently. They must follow recipes and instructions and work fast under pressure. Prep cook is an entry level position and is one of the first jobs for someone who wants to work in a kitchen.
Hours for a prep cook can be long and irregular and physically demanding. But it’s also a great way to learn the inner workings of a kitchen and get a feel of what it’s like to work in one.
Skills:
- Can follow recipes and cooking instructions
- Food handling and prep skills
- Can work fast and efficient under pressure
Hourly pay rate: $12.00 to $15.00
21. Fast Food Cook
A fast-food cook prepares and cooks food in a quick service restaurant. They must be able to follow recipes and cook to order. Fast food cooks work in shifts and may be required to work evenings, weekends and holidays.
Skills:
- Follow directions and recipes accurately
- Work fast and efficient under pressure
- Maintain a clean and organized work area
Hourly pay rate: $9.00 to $12.00
22. Busser
A busser in a restaurant cleans and resets tables and serves guests water and bread. They may also run food to guests, refill drinks and help the host or hostess seat guests. Bussers work in the dining room and report to the head waiter or manager.
Skills:
- Can work fast and efficient
- Good customer service skills
- Able to lift and carry heavy trays of dishes
Hourly pay rate: $7.00 to $9.00
23. Dishwasher
A dishwasher in a restaurant makes sure all the dishes are clean and sanitized. This includes scrubbing, washing and rinsing the dishes by hand. The dishwasher may also clean up any spills or messes in the kitchen. Sometimes the dishwasher may also stock the dishwashing supplies.
Skills:
- Can move fast and efficiently
- Can lift heavy objects
- Can stand for long periods of time
- Can work in hot and wet environment
- Can use industrial dishwashing machines
- Can follow instructions carefully
- Can work under pressure
Hourly pay rate: Minimum wage
Conclusion
As you can see there are many positions in a restaurant. When hiring for any of the above positions, make sure to look for a candidate who is motivated and willing to learn and adapt.
It’s good to have a mix of younger, motivated people who can be trained on your restaurant’s needs and experienced professionals.
Employee retention is key to a business so make sure your staff is happy in their work environment.
Give them the best work environment to retain them. Happy employees = happy customers = more business.
