Different types of staff at a restaurant

Hiring skilled and productive personnel is crucial for your company’s success. But what are the various restaurant employee roles? Which is the most crucial aspect to consider when creating a good restaurant team? What are the greatest methods for locating the ideal employees for your restaurant? we have studied uber eats clones to bring their best practices to you. 

The workforce is one of the aspects that affect the success of your restaurant. It is critical that you hire employees who are extremely productive for your company. Ultimately, you spend a huge amount of time with the people who work in your restaurant. 

These are all just some of the many questions you can’t seem to answer. Only a dedicated team can fully operationalize a restaurant. We’ll additionally tell you who to hire or how to go about doing so.

Do you need a certain number of restaurant employees?

There are two operational zones in every restaurant: front of the house (FOH) and back of the house (BOH) (BOH). The front-of-house (FOH) refers to the areas of your restaurant where customers can go. It includes the dining room, bar, and any other places they might want to visit. The back end of a restaurant, such as a kitchen and storage spaces, is referred to as BOH. Only personnel is permitted in this portion of the restaurant.

 You’ll need to hire staff to work in both of these departments at your restaurant.

 Roles of front-of-the-house restaurant employees Roles of front-of-the-house restaurant employees

 The Front of House team is your guests’ first point of contact. They must be able to react and communicate quickly.

Do you need a certain number of restaurant employees?

There are two operational zones in every restaurant: the front of the household (FOH) as well as the back of the house (BOH) (BOH). The front-of-house (FOH) refers to the areas of your restaurant where customers can go. It encompasses the dining table, bar, and every other place they might want to visit. The back end of a restaurant, such as the cooking and storage spaces, is referred to as BOH. Only personnel is permitted in this portion of the restaurant.

 You’ll have to hire staff to work in both these departments at your restaurant.

Roles of front-of-the-house restaurant employees Roles of front-of-the-house restaurant employees

The Front of House team is your guests’ first point of contact. They must be able to react and communicate quickly.

Bartender

After bartenders, bartenders are the next in line. Whenever it comes to preparing drinks, they should be quick and innovative. The cocktails that are served in bars pique people’s interest. The bartender should explain each cocktail that he or she creates to the customer. As a result, a high level of comprehension is necessary.

Host

When customers come into your restaurant, they are greeted by hosts. The hosts of a restaurant are in charge of creating reservations and communicating with customers. 

Server

Servers, sometimes called as the restaurant’s wait staff, escort guests to their seats, hand out menus, notify them of the day’s specials, and take down their orders. When they punch in orders, the meal preparation begins. Customers contact servers if they seek support. As a consequence, servers are required to keep an eye on them. Digital kitchen ordering tickets have significantly reduced the burden of waiters who traditionally had to write it down customer orders them to the kitchens manually. 

Busser

In restaurants, demonstrating examples are in charge of table clearance and set-up. They are responsible for making sure the table is done properly along with all the necessary dishes and utensils. It is their obligation to

Runners

Runners and servers work closely together. They transport fully prepared food from the fridge to clients’ tables. They make sure the food is in a logical order at the kitchen counter. Doordash clone also uses many runners. 

Cashier

The cash registers are managed by cashiers. Orders are punched in, edited, and printed. All bills are printed at the cash register. Cashiers are also in charge of the online food ordering system. Their task is to make sure that almost all online sales are entered and transmitted to the kitchen crew as quickly as feasible.

Back-of-the-house staff at a restaurant

Employees who work in professional kitchens and back-of-house storage rooms are the most prevalent.

 The person in control of the overall kitchen is known as the head chef. She or that he is in command of the menu at the restaurant. They’re in charge of preparing meals for customers. They get their own team to assist them in the preparation and cooking of the food. Before being served, meals are sent to the top chef for review and approval. They also teach new cooks who are hired to work in the restaurant kitchen. In addition to directing and training the kitchen crew, head chefs are in charge of the restaurant’s inventory and stock acquisitions. 

Chef de Partie

These are the aides to the chef de cuisine. In the kitchen, they assist the executive chef. They also provide instructions to other cooks working at the respective kitchen counters. The sous chef is in control of the kitchen while the head chef is not there.

 Line cooks are in charge of preparing and cooking the food for the chefs above them. They are tasked with managing several stations. After being briefed either by head and sous chef, they handle their various stations. 

Cooks in preparation

These individuals, as the names suggest, aid in assembling all of the ingredients for a dish. Washing, cutting, slicing, or grinding vegetables and meat for their senior cook is what they do. 

Dishwasher

Dishwashing machines may typically do the job, but then you’ll need someone else to operate them. There are times when an instrument must be cleansed immediately. In this circumstance, a dishwasher machine is worthless because dishwashing takes time. 

Staff in charge of cleaning and upkeep

People like to eat in clean and tidy restaurants. Your restaurant’s maintenance team supports you in keeping a clean atmosphere in which to dine and work.

Employee responsibilities that are prevalent in various types of restaurants and food delivery app development will help to manage your staff better. 

Depending on the type of establishment you run, the above-mentioned staff positions may differ. A few diner responsibilities have been added to the above-mentioned restaurant employee list, while others have been removed.