Restaurant job titles do not just include chefs and waiters. There is a wide variety of positions in the restaurant that might not naturally come to your mind, but utilize many different skills and experiences needed to run a successful restaurant.
There are as many types of restaurant jobs as there are kinds of restaurants.
Types of Restaurant Jobs
Restaurant type often dictates available positions and restaurant job titles. Naturally, large fast food or casual dining chain will offer much more administrative, human resources, management, and marketing positions, where in a small cafe or fine dining establishment, many of those tasks will fall to the general manager, owner, or even the chef.
Usually, work in restaurants is divided into the back and front positions. In large chains, there is usually a corporate location where the upper management and administration will take place.
Restaurant Job Titles In The Back
Back positions are those that pertain to the preparation of the food in a restaurant, whether it is a chain or owned by an individual owner.
This is where the chef, kitchen manager, dishwasher, and all the related fields, like a sous chef, baker, prep cook and more do their jobs.
In a proprietary restaurant, the chef and kitchen manager set the menu and pricing, order the food, train people from the restaurant staff list, and oversee all the physical and administrative work in the kitchen.
In a chain restaurant, the general manager will be responsible for both front and back of operations, and the kitchen manager will be responsible for maintaining efficiency in the back, overseeing the cooks, food prep, and inventory – in other words – the production process.
Restaurant Job Titles In The Front
Front positions are those that deal directly with the customers. The host, server, bartender, general manager, and similar and supporting positions are the ones that are responsible for the customer experience. In a sit-down restaurant, the host is the first point of contact when you enter the restaurant, to greet and seat your party.
In sit-down restaurants, the host is the first point of contact when you enter the restaurant, to greet and seat your party.Your server or wait person attends to your needs during the meal.
The busser clears the table between courses and after the meal is finished. The bartender is not only responsible for making drinks, but also ensuring that the laws regarding serving alcoholic beverages are strictly adhered to.
In fast food restaurant, you will have a cashier, drive-through-operator, and a shift manager working the front end jobs.
In large restaurant chain, like a regional or national, there will be an off site corporate office which houses the upper management, including administrative, communications, human resources, research and development, and marketing divisions.
While the managers in the restaurants themselves will have the responsibility for hiring employees and maintaining records, the corporateAll Posts facility will oversee area and regional operations.
They will house the marketing directors and staff to create and execute marketing strategy, and human resources department to develop and enforce company policy, as well as executive and regional managers to oversee the operations in all the restaurants.
List of Restaurant Job Titles:
- Apprentice Bartender
- Area Director
- Assistant Chef
- Assistant General Manager
- Assistant Kitchen Manager
- Associate Creative Director
- Bakery-Cafe Associate
- Bar Manager
- Brand Manager
- Bus Person
- Casual Restaurant Manager
- Chef Manager
- Coffee Tasting Room Assistant
- Communications Manager
- Culinary Services Supervisor
- Culinary Trainee
- Dessert Finisher
- Digital Marketing Manager
- Dining Room Manager
- Director of Human Resources
- District Manager
- Espresso Beverage Maker
- Executive Chef
- Field Recruiting Manager
- Fine Dining Restaurant Manager
- Food Runner
- Front Manager
- Grill Cook
- Hibachi Chef
- Human Resources Manager
- Inventory Analyst
- Kitchen Manager
- Kitchen Worker
- Lead Cook
- Line Cook
- Manager, Research, and Development
- National Training Manager
- Operations Analyst
- Pantry Worker
- Prep Cook
- Product Manager
- Regional Brand Development Manager
- Regional Facilities Manager
- Regional Manager
- Regional Operations Specialist
- Restaurant General Manager
- Restaurant Manager
- Shift Supervisor
- Sous Chef
In the end of the day, food industry job titles are here to hold the structure of any restaurant organization.