JOBS AND WORKPLACES

General Manager General managers play a key role in every restaurant. They are responsible for hiring and training employees, overseeing general restaurant activities, and working on marketing and community strategies. They may also help to set menu prices and purchase supplies.

Assistant Manager Second in command, but not less important, assistant managers are essential for every busy restaurant. They assist the manager with training duties, help with decision making, and fill in if the manager has the day off.

Cashier Сashiers must accurately record a customer’s order and handle cash to process the transaction. Cashiers must be able to listen when customers have problems or concerns with their orders and respond to their questions appropriately.

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 Мay include several 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. 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.

Dishwasher Keeps the kitchen staff supplied with clean dishes, pots, pans and utensils. The may also have the job of keeping the kitchen clean, takes out trash, cleans floors.

Server A good server can make or break the customer experience. Responsible for taking orders in a friendly manner, reporting orders to the kitchen, and calculating the bill, servers play an essential role in any casual or fine dining restaurant.

Runner Runners make servers’ jobs easier by delivering the food from the kitchen to the table both quickly and safely. It is their responsibility to ensure that food arrives as soon as it is ready, and at the proper temperature.

Busser An essential part of keeping a casual or fine dining restaurant clean, bussers are responsible for cleaning tables to prepare for the next customer. They may also assist servers by filling water glasses for customers.

Host A host or hostess must smile and greet customers, then take them to their seats and distribute menus. They are also responsible for answering phone calls and scheduling reservations.

Bartender Restaurant bartenders may serve customers directly or give their creations to servers for delivery, but either way, they must have an excellent memory and work well under pressure.

Maître D’ Similar to a host or hostess, the maître d’ is the first face customers see when they enter a fine dining establishment. Maître d’s must arrange reservations and seat guests, but are also responsible for management duties in the dining room, including creating a schedule for the wait staff. The maître d’ ensures customer satisfaction above all, making it an extremely important part of any fine dining experience.

Sommelier A sommelier helps to create the wine list, takes care of the wine inventory, recommends wine to customers.