Restaurant Manager - Overall responsible for the organization and administration of particular food and beverage service areas.
- Sets standards for service in dining room.
- Responsible for any staff training that may have to be carried out on or off the job.
Waiter / Waitress- Acts by instruction from the 'chef de rang'.
- Mainly fetches and carries, may do a little service.
- Help to clear tables after each course .
Bartender
- Informs Manager, when new bottles of liquor or supplies are needed.
- Recognizes levels of intoxication and prevents customers from becoming intoxicated.
- Restocks bar supplies, such as dry goods, all glassware, all juices, sodas, and garnishes.
Runner- Obtain service area assignment at the beginning of each shift.
- Promptly greet guests as they are seated and bring bread, butter and water to table.
- Remove used tableware between courses and provide tableware for next course.
Steward
- Supervises kitchen employees not actively engaged in cooking to ensure clean, efficient, and economical food service.
- Assigns Kitchen Helper and other non cooking employees to such activities as dish washing and silver cleaning.
- Inspects kitchens, workrooms, and equipment for cleanliness and order.
Hostess(host)
- Supervises and coordinates activities of dining room personnel to provide fast and courteous service to patrons: Schedules dining reservations and arranges parties or special services for diners.
- Greets guests, escorts them to tables, and provides menus.
- Assigns work tasks and coordinates activities of dining room personnel to ensure prompt and courteous service to patrons.
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