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Restaurant Job Titles & Descriptions

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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.

Why You Need To Know The Difference

Each restaurant requires a lot of moving parts to operate smoothly. Each role has unique responsibilities that are essential to the establishment's operation. For restaurant owners, it's crucial to know and understand each job title and description that operates in your business. Doing so lets you and your employees know what is expected of each person who occupies each role/position. Additionally, if there's a scenario where someone in a specific role takes a day off, it's important to know who can and will take over those responsibilities to keep operations running smoothly.

There are a lot of different jobs within the foodservice industry. Some are general roles that are held in most establishments; some are specific to certain types of restaurants. Whether it's a back-of-house or front-of-house role — each job has specific requirements and qualifications. Below we break down what each job title is, what responsibilities it requires, and the average hourly wage.
restaurant employee meeting

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 restaurant cashier

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 restaurant server 

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 is typically required
  • Good memory

Average Wage:

  • $23 to $36 pouring wine into a glass

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.

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