Restaurant Positions: A Complete Guide to Roles in the Industry

Running a successful restaurant requires a strong team, and every member plays a critical role in keeping operations smooth. From the front of house to the back of house, understanding the different restaurant positions and their responsibilities helps operators build efficient teams and maintain excellent customer experiences.  

Whether you’re hiring staff, applying for a job, or simply curious about how a restaurant works behind the scenes, this guide will cover all the major restaurant positions, what they do, and why they matter.

Key takeaways

• A strong restaurant team relies on clearly defined roles front and back of house.

• Front of house staff (hosts, servers, bartenders) shape the guest experience.

• Back of house staff (chefs, cooks, dishwashers) keep the kitchen running smoothly.

• Managers provide leadership, structure, and accountability.

• Every position matters in a restaurant: teamwork drives efficiency and customer satisfaction

Why understanding restaurant positions matters

Restaurant roles are interconnected. A well-structured team delivers faster service, higher food quality, and better customer satisfaction. When owners and managers clearly define each position, it reduces confusion, prevents overlaps, and creates a better work environment.  “Lay it all out,” says Tina Lum, CEO of Push Operations. “That way, expectations are set. If they choose to come on board, they know exactly what they're getting themselves into.”

It’s just as important that the entire staff believes in the mission. As chef Jody Myers said, “It’s most important to hire people who believe in the mission of the business. Skills can be taught on a foundation of passion and commitment. It rarely works the other way around.” 

For job seekers, knowing the common restaurant positions helps you understand where your skills fit and what career path you can take in hospitality. For managers, it helps with workforce planning and setting clear expectations.

Front-of-house positions

Front-of-house (FOH) positions are customer-facing roles. These employees interact directly with guests, ensuring a positive dining experience from start to finish.

Host or hostess

The host or hostess is the first point of contact for guests. Their responsibilities include:

• Greeting customers as they enter

• Managing reservations and walk-ins

• Assigning tables based on availability and guest needs

• Communicating wait times accurately

• Coordinating with servers to maintain table flow

A great host sets the tone for the entire dining experience. They need strong communication skills and the ability to stay calm during busy times.

Server

Servers are responsible for taking orders, delivering food, and ensuring guests have everything they need. Typical responsibilities include:

• Explaining the menu and answering questions

• Taking accurate food and drink orders

• Relaying orders to the kitchen

• Serving dishes and beverages promptly

• Checking in with guests during their meal

• Processing payments and closing out checks

Servers often rely on tips, so excellent customer service skills are essential for success in this role.

Bartender

Bartenders mix and serve alcoholic and non-alcoholic drinks. In many restaurants, bartenders also manage the bar area and interact with guests directly. Key responsibilities include:

• Mixing and garnishing cocktails

• Pouring beer and wine

• Taking drink and sometimes food orders

• Maintaining bar inventory

• Following responsible alcohol service laws

• Engaging with guests at the bar to create a welcoming experience

In some restaurants, bartenders also prepare drinks for servers to deliver to tables, making them a key part of the FOH team.

Busser

Bussers support servers by keeping tables clean and ready for the next guests. Their duties include:

• Clearing dirty dishes and glassware

• Wiping down tables and resetting them

• Refilling water glasses

• Assisting with stocking and cleaning

While bussers may not interact much with guests, their work is essential for maintaining smooth table turnover.

Food runner

Food runners act as the link between the kitchen and the dining room. Their primary responsibility is:

• Delivering prepared dishes to tables quickly and accurately

• Ensuring plates are presented correctly

• Answering basic guest questions about food items

• Assisting servers during peak times

This position helps reduce the workload on servers and keeps service efficient.

Back-of-house positions

Back-of-house (BOH) positions handle everything behind the scenes. These roles focus on food preparation, cooking, and keeping the kitchen running efficiently.

Executive chef

The executive chef, often called the head chef, oversees the entire kitchen. Responsibilities include:

• Designing the menu and creating new dishes

• Managing food costs and inventory

• Supervising kitchen staff

• Maintaining food safety and sanitation standards

• Coordinating with restaurant management on specials and events

This is one of the most senior roles in the kitchen and requires strong leadership and culinary expertise.

Sous chef

The sous chef is the second-in-command in the kitchen. Their responsibilities include:

• Assisting the executive chef with menu planning

• Supervising daily kitchen operations

• Training and mentoring cooks

• Ensuring consistency in food quality

• Filling in for the executive chef when needed

Sous chefs often handle scheduling and ordering as well, making this a key leadership position.

Line cook

Line cooks work on the “line,” where dishes are assembled and cooked during service. Typical duties include:

• Preparing ingredients before service (mise en place)

• Cooking dishes according to recipes and standards

• Working different stations such as grill, sauté, or fry

• Maintaining cleanliness and food safety at their station

• Communicating with other cooks and expeditors to ensure smooth service

Line cooks thrive in fast-paced environments and need strong multitasking skills.

Prep cook

Prep cooks focus on the early stages of meal preparation. Their main tasks include:

• Chopping vegetables

• Preparing sauces and marinades

• Portioning ingredients for line cooks

• Organizing and labeling prepped items

• Cleaning and sanitizing work areas

Prep cooks are essential for setting the kitchen up for success during busy service hours.

Dishwasher

Dishwashers keep the kitchen and dining area stocked with clean plates, utensils, and glassware. Their responsibilities include:

• Washing dishes and kitchen tools

• Maintaining cleanliness of sinks and dish areas

• Assisting with basic cleaning tasks in the kitchen

• Taking out trash and recycling

Although it’s often an entry-level role, dishwashers play a critical part in keeping the restaurant running smoothly.

Management and supervisory positions

In addition to FOH and BOH roles, restaurants also rely on managers and supervisors to oversee operations.

General manager

The general manager (GM) runs the day-to-day operations of the restaurant. Responsibilities include:

• Hiring and training staff

• Managing budgets and controlling costs

• Overseeing customer service and resolving issues

• Ensuring compliance with health and safety regulations

• Coordinating with owners or corporate leadership on strategy

The GM is often the highest-ranking on-site manager and needs strong leadership and business skills.

Assistant manager

Assistant managers support the general manager and may focus on specific areas like FOH or BOH operations. Their duties often include:

• Supervising staff during shifts

• Handling scheduling and payroll

• Assisting with inventory management

• Supporting hiring and training

• Stepping in when the GM is off duty

Assistant managers are critical for maintaining consistency across shifts.

Floor manager

The floor manager focuses on FOH operations during service. They:

• Greet guests and monitor the dining area

• Handle guest complaints quickly

• Support servers and hosts during busy times

• Communicate with the kitchen to keep service running smoothly

This role helps maintain excellent guest experiences throughout each shift.

Specialty positions

Depending on the type of restaurant, there may be additional specialized roles, such as:

• Sommelier: Wine expert who curates the wine list and assists guests with selections

• Pastry chef: Specialist in desserts and baked goods

• Barista: Coffee expert, typically in cafes or restaurants with a coffee program

• Expeditor (Expo): Manages the flow of dishes from the kitchen to the dining room during service

These roles add value to the dining experience and help restaurants stand out in competitive markets.

How to structure your restaurant team

The ideal team structure depends on your restaurant size, style, and service model. A fine dining restaurant will have more specialized roles compared to a small casual café. When building your team:

• Clearly define roles and responsibilities

• Cross-train employees to increase flexibility

• Schedule enough staff to handle peak times without overstaffing

• Invest in training to maintain quality and consistency

Building the right team for success

Every restaurant position plays an important role in delivering a great guest experience. From the host who greets customers to the dishwasher who ensures clean plates, a successful restaurant relies on teamwork, communication, and clearly defined responsibilities. By understanding each role, operators can build efficient teams and create a positive environment for both staff and guests.