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3.
Operations
Job
Functions
A
restaurant staff is not
unlike a baseball team.
A group of people with
diverse experience, skills
and personalities merge
to form a single cohesive
unit...with the objective
of winning games and putting
people in seats. Or, think
of a restaurant like a
theatre company. There
are the "performers"
on stage, the waitstaff,
and then there are the
people behind the scenes,
the kitchen crew. There
is a director, a producer...and
always someone to keep
the books and distribute
the paychecks.
Here is a list of restaurant
job functions with a brief
description of each:
General
Manager
Oversees
and coordinates the
planning, organizing,
training and leadership
necessary to achieve
stated objectives
in sales, costs, employee
retention, guest service
and satisfaction,
food quality, cleanliness
and sanitation.
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Assistant
Manager
Oversee
and coordinate the
planning, organizing,
training and leadership
necessary to achieve
stated objectives
in sales, costs, employee
retention, guest service
and satisfaction,
food quality, cleanliness
and sanitation.
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Human
Resources Director
Manages,
coordinates and administers
the various day-to-day
responsibilities and
support activities
of the Human Resources
Department, which
includes recruiting,
hiring, employee records
management, payroll,
employee benefits
and employee orientation.
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Kitchen
Manager
Directly
responsible for all
kitchen functions
including food purchasing,
preparation and maintenance
of quality standards;
sanitation and cleanliness;
training of employees
in methods of cooking,
preparation, plate
presentation, portion
and cost control and
sanitation and cleanliness.
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Cook
Accurately
and efficiently cook
meats, fish, vegetables,
soups and other hot
food products as well
as prepare and portion
food products prior
to cooking. Also perform
other duties in the
areas of food and
final plate preparation.
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Bartender
Provide
timely, accurate and
friendly service while
preparing the highest
quality beverages
for our guests.
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Server
Provide
friendly, responsive
service to create
an exceptional dining
experience for all
of our guests. Each
server’s primary
objective is to show
our guests such a
marvelous time, they
will want to return
again and again.
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Host
Welcome
and warmly greet guests
on arrival. Manage
the efficient and
timely seating of
our guests to a table
that best serves their
wishes.
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Dishwasher
Wash
and clean tableware,
pots, pans and cooking
equipment. Keep the
dishroom and equipment
clean and organized.
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Busperson
Serve
guests, bread, water
and butter upon their
arrival, and provide
refills as needed.
Remove used tableware
between courses; clear
and reset tables after
guests leave.
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