Restaurant Staff Positions List: Job Types and Responsibilities

So, you're on the hunt for servers, dishwashers, or anyone else who can keep your restaurant running smoothly? Well, step one is nailing those job descriptions (yep, the boring but necessary part). A good job description lets people know exactly what you're after and helps them figure out if they're the missing puzzle piece in your restaurant.

But hey, before you can whip up these genius job descriptions, you've gotta know which roles you’re hiring for, why they even matter, and how to make your ad sound irresistible (spoiler: it's more than just “must love food”).

In this guide to restaurant job titles and descriptions, you’ll get the scoop on:

• Why having the right people in the right roles can make or break your business (no pressure)
• Job descriptions for literally every role you could possibly need – tailored by venue type. Because a fine dining sommelier is not the same as a food truck cashier.

Ready to build your dream team? Let’s do this.

Front of House (FOH) positions

Let's first talk about your front of house (FOH for short). These are the folks your guests will actually see. They're in charge of making sure everyone’s happy ( not hangry). From the moment someone walks in until they leave, your FOH team has got it covered. Let’s get into who’s doing what. 

Restaurant general manager

The general manager is the boss. They run the show and make sure things don’t fall apart. Think of them as the restaurant’s go-to person for everything: staffing, ordering supplies, handling customer complaints (because someone will complain), and keeping the place afloat. The restaurant manager job description is all about juggling a million things at once—day-to-day operations, customer satisfaction, cost control, and more.

Skills required for a general manager:

• Leadership: not the bossy kind, the real kind. Aside from the restaurant owner, you're in charge
• Problem-solving skills: because something will break
• Multitasking like a pro
• Attention to detail: a big part of the general manager’s job description is to write schedules and deal with overall restaurant operations
• Communication skills: keeping your team in the loop, no secrets
• Health and safety know-how

Host or hostess 

The host (or hostess) is the first face your guests see, and no pressure, but first impressions count. They handle the reservation book, greet guests, and seat them (while smiling through the chaos). They’re basically the gatekeepers of your dining room, making sure everyone gets to their table without drama. Oh, and they manage the waitlist, which means they get to deal with grumpy people on busy nights, fun right?

Skills required:

• A warm, friendly vibe. You’re the restaurant’s hype person
• Organization skills because reservations are not for the faint-hearted
• Patience of a saint. For when people show up with “just one more” in their party
• Ability to stay cool under pressure because no one likes a flustered host

Waitstaff and servers 

Your servers are the beating heart of your restaurant. They take orders, bring food, and make sure everyone’s happy. They’ve gotta know the menu like the back of their hand, upsell drinks, and keep the orders flowing. Plus, they’ve got to work with everyone else (kitchen staff, bartenders, you name it). It’s a full team effort.

Skills required:

• Great memory (no one likes a server who forgets their order)
• Super fast because people are impatient
• Excellent customer service skills. Even when people are the worst
• Teamwork as they have to work with the kitchen, prep cooks, and all the others

Bartenders 

A good bartender does more than just pour drinks. They mix cocktails, chat with customers, and keep the bar in check. Whether you’re in a fine dining establishment or a casual spot, a bartender needs to be quick and smooth, all while keeping everyone entertained. That's the bartender job description. And they’ve got to remember who ordered what, even when it’s chaos (and it will be chaos).

Skills required:

• Knowing how to make a mean cocktail
• Communication skills: you’re not just making drinks, you’re socializing too
• Speed and efficiency: because no one likes waiting for 20 minutes at the bar
• Problem-solving: especially when customers have had one too many

Busser or food runners

The unsung heroes of the restaurant world. Bussers clear tables, reset them, and make sure the dining room stays clean. They also help out by refilling water and bringing bread, which means they’re always on the move. They don’t get a ton of credit, but without them, the place would be a mess.

Skills required:

• Super fast: gotta turn those tables around
• Team player: you’re supporting the whole FOH team
• Attention to detail: no one likes a sticky table
• Great attitude: even though it’s not the most glamorous job (probably the least glam out of the restaurant jobs actually)

Back of house (BOH) positions

Alright, now let’s head to the back of house (BOH)—aka the engine room of your restaurant. These are the restaurant positions that make the magic happen behind the scenes. From prepping food to handling dish duty, this crew keeps the kitchen running smoothly, making sure food quality is on point and health and safety standards are followed (you really don’t want a health inspector on your case). Let’s break down these restaurant jobs.

Executive chef 

The executive chef (aka the head chef) is the boss of the kitchen. They’re in charge of the whole culinary team, running the day-to-day operations, and overseeing everything from menu items to food costs. In fine dining restaurants, they’re also responsible for making sure the food looks like a work of art (because people eat with their eyes first, right?) The executive chef job description is all about leadership—training other team members, keeping an eye on food quality, and maintaining health and safety standards.

Skills required:

• Culinary skills that’ll blow people away: you’re the face of the food
• Problem-solving skills: kitchens can get hectic fast
• Managing inventory and food costs: because wasting food is a no-no
• Attention to detail: because one burnt dish can ruin everything
• Leading a team: you’re the captain here

Sous chef 

The sous chef is basically the executive chef’s right-hand person. They help run the kitchen and make sure everything goes according to plan. A sous chef job description involves working directly with the head chef and the rest of the team to make sure food is prepped, cooked, and plated perfectly. They also step in when the executive chef is busy handling other things (like schmoozing with the restaurant owner or dealing with suppliers).

Skills required:

• Strong culinary skills: you’re second in command, after all
• Excellent time management skills: because service moves fast
• Able to handle multiple tasks simultaneously: cooking, supervising, etc.
• Communication skills: you’re the bridge between the exec chef and the line cooks
• Leadership: when the exec chef’s not around, it’s your show

Line cook 

Line cooks are the workhorses of the kitchen. They’re the ones actually preparing food, cooking dishes to order, and making sure everything comes out looking and tasting amazing. The line cook job description varies depending on your restaurant hierarchy and type (fast food, fine dining, casual dining, etc.), but one thing’s for sure: line cooks need to move fast and be consistent.

Skills required:

• Great at food preparation: because it all starts here
• Speed and accuracy: gotta keep up in a fast-paced environment
• Attention to detail: making sure every dish is spot on
• Teamwork: working with other line cooks, sous chefs, and kitchen staff
• Food safety standards knowledge: no one wants food poisoning

Prep cook

Prep cooks are very much required in busy businesses in the restaurant industry. They handle all the chopping, slicing, dicing, and general prep work (hence the name). You won’t see them cooking on the line, but without their prep work, the kitchen would be in chaos. The prep cook job description includes getting ingredients ready, following the head chef’s instructions, and keeping the kitchen stocked.

Skills required:

• Amazing culinary skills: you need to know your knife techniques
• Attention to detail: you really don’t want to mess up a batch of sauce
• Food safety knowledge: everything’s gotta be stored and prepped correctly
• Able to work quickly and efficiently: prep time is crucial
• Team player: you’re supporting the entire kitchen crew

Dishwasher

Now, the dishwasher position might not sound alluring, but trust me, it’s essential. No dishwasher = no clean plates and no service. They’re in charge of keeping everything spotless, from plates to pans, ensuring the kitchen staff positions list runs smoothly. They’re also often responsible for helping with kitchen cleanup, taking out the trash, and making sure health and safety standards are followed.

Skills required:

• Super speed: you need to wash dishes faster than people can use them
• Attention to detail: clean means clean
• Able to handle the grind: it’s not the most exciting job, but it’s crucial
• Team player: you’re keeping the kitchen running smoothly
• Able to work in a fast-paced environment: because there are always more dishes

Other specialty and extra roles

Now for the specialty roles—these positions might not be in every restaurant, but when they’re there, they bring that extra sparkle. Whether it’s making sure your guests are sipping the perfect wine or enjoying a flawless latte, these roles are all about elevating the experience. And hey, sometimes you need a little extra help too. Let’s dive into some of these restaurant positions.

Sommelier 

The sommelier is basically your wine guru. They’re the ones who’ll swoop in and save the day when a guest needs the perfect bottle. If you’re running a place with a killer wine list (or just want to impress the heck out of your customers), this is your go-to person. They’re all about making wine fun and making sure every sip is spot-on. Now, you won't find this role at a fast food restaurant they're more likely in fine dining restaurants.

Skills required:

• Expert at reading people’s taste buds.
• You can tell a good wine from a great one
• Charisma that makes wine talk exciting
• Quick with recommendations
• Ability to make the wine list seem less like a novel and more like a menu
• A knack for keeping things chill

Barista 

A barista isn’t just someone who makes your coffee; they’re an artist. Whether it’s a frothy cappuccino or a perfect espresso, they’ve got it covered. They’re the ones who get you through your morning and make your afternoon pick-me-up taste amazing. In any restaurant with a coffee focus, this role is key.

Skills required:

• Coffee knowledge because you need someone who can whip up a latte with flair
• Quick hands
• Great at juggling multiple orders, especially when it’s rush hour
• Friendly vibe, because no one wants a grumpy barista
• Ability to stay calm when the coffee machine starts acting up

Temporary staff 

Sometimes you need an extra hand (or three). That’s where temporary staff come in. They’re the flexible crew who jump in when things get crazy—think extra servers during a busy night or food runners when the place is packed. They’re here for a good time, not a long time, but they’re crucial when you need a little help.

Skills required:

• Flexibility: one minute you’re clearing tables, the next you’re running food
• Fast learner: you’ve got to pick things up on the fly
• Ability to keep cool under pressure: because things get hectic
• Quick thinking: figuring out what to do next without missing a beat
• Team spirit: jumping in where needed and helping out everyone

Food and beverage director

The food and beverage director is the big cheese when it comes to all things food and drink. They’re the ones calling the shots on the menu, making sure everything tastes amazing, and keeping the booze in check. They’re also the person who makes sure your restaurant is on top of its game when it comes to food and drink offerings.

Skills required:

• Big-picture thinking: seeing how all the food and drink pieces fit together
• Strong leadership: because you’re managing a whole department including a general manager and assistant manager
• Creative flair: coming up with cool new menu ideas
• Budgeting: keeping everything on track financially
• Excellent problem-solver: fixing issues before they become big problems

NOTE: When talking about key roles like the executive chef or food and beverage director, it’s worth noting that these positions can vary quite a bit depending on your restaurant business model.

How Epos Now’s software can help to organise your team members

Managing a restaurant can be a wild ride, but Epos Now’s point of sale software makes it way easier. Our restaurant POS systems are built to keep things running smoothly, so you can focus on keeping your customers happy.

Let’s start with our kitchen display system. Forget about paper tickets and messy orders—everything you need goes straight to the kitchen in real-time. Your chefs and kitchen staff see exactly what’s coming up and can get it done without any mix-ups. 

For handling payment processing, Epos Now’s store software has you covered. It makes transactions quick and easy, so your servers can get back to doing what they do best—making sure your guests are enjoying their meals.

Don’t forget about the software apps. Epos Now offers CRM to manage customer relationships, Loyalty to keep your regulars coming back, Delivery to handle online orders smoothly, and Online Ordering so customers can place orders anytime. It’s all about making things simple and efficient.

With Epos Now, you’ve got everything you need to keep your team organized and your restaurant running like a clockwork. Less fuss, more focus on what really matters—serving great food and making your customers smile.