1. Restaurant Manager He /she is responsible for the organization, administration, standard of service of food and beverages in all food service areas

2. Head Waiter He/she receives clients, accompanies them to the tables, take their orders and fulfill their request. Collaborate with the Executive Chef in the preparation of the menu. Establishes the second maitre shifts of personnel.

3. Waiter He/she takes care of the preparation and service. If required, he/she is able to perform almost all the tasks necessary in a restaurant, as well as the service of breakfast.

4. Commis waiter/waitress He/she helps the station waiter in the service

5. Wine Waiter/Waitress He/she recommends the customer with wines to match the dishes and takes care of the service.

6. Barman /Barmaid He/she is responsible for the preparation of coffee, cappuccino, drinks, Cocktails and cold dishes and serves customers both over the counter and tables