You’ve seen it before: a cook walks out midweek, a server calls off on a busy night, and suddenly the whole floor feels out of sync. Service slows down, stress builds, and guest satisfaction drops.

Food might bring customers in, but the staff keeps them coming back. That’s why a restaurant staff positions list matters. It defines every role, makes training easier, and keeps restaurant jobs steady.

In this article, you’ll learn about the main restaurant positions and what these roles do.

Hire the right people faster using StaffedUp for only $1!

Why You Need to Know Staff Positions

A restaurant runs on more than food. It runs on people working in roles that keep service consistent and the kitchen moving. When positions are well defined, managers can stay organized, staff know what’s expected, and guests enjoy smoother dining.

Other benefits include:

• Clearer teamwork between front of house (FOH) and back of house (BOH).
• Accurate staffing levels for peak hours.
• Faster onboarding for new restaurant recruits.
• Easier cross-training when someone needs to cover a shift.

For customers, clear positions improve the experience. Guests notice when staff work in sync.

Types of Restaurant Staff Roles

Every shift feels easier when you know who’s handling what. That’s why it helps to break down the essential restaurant positions before you even start hiring.

From the people greeting guests at the door to the ones running the line in the back, each role has a purpose. When those responsibilities are defined, your team communicates better, mistakes drop, and service feels smoother.

The following are the main roles you’ll need to cover in your restaurant.

Managerial and Administrative Restaurant Positions

The essential restaurant positions aren’t always the ones carrying trays or cooking on the line. Managers and administrators are the first to hear customer feedback and the ones who make sure health and safety standards are followed.

Positions under managerial and administrative:

Owner

At the top of any restaurant is the owner who carries the ultimate responsibility for the restaurant’s success, from financing the business to setting the long-term vision. An owner decides the type of cuisine, the brand identity, and the overall guest experience.

In many independent restaurants, the owner may also be the chef or actively involved in daily service. Meanwhile, larger operations or multi-unit groups may focus more on strategy and investment.

Key responsibilities include:

• Developing the concept, brand, and positioning in the local community.
• Securing funding and managing long-term profitability.
• Leading all-around restaurant management decisions and workplace culture.
• Building partnerships with vendors and suppliers.
• Finding new ways to control costs without lowering quality.

Since owners cannot be everywhere at once, they often rely on trusted managers to translate big ideas into daily execution. Effective owners know success relies on finding the right leaders to carry out their vision while monitoring customer expectations and trends.

General Manager

A general manager’s job description involves responsibility for day-to-day operations: hiring and scheduling staff, managing budgets, and making sure the dining experience consistently meets the standards set by ownership.

Key responsibilities include:

• Managing payroll, vendor contracts, and inventory to keep the operation profitable.
• Setting performance goals and holding staff accountable.
• Handling high-level customer complaints that require leadership involvement
• Monitoring sales, labor, and expenses to make sure the restaurant runs efficiently.

General managers also understand the importance of managing food costs and optimizing labor scheduling, two areas that directly affect the bottom line.

Assistant Manager

An assistant manager steps in wherever needed to keep service flowing. They’re the ones making sure staff are supported, guests are cared for, and the business runs smoothly even on hectic nights.

Key responsibilities include:

• Supervising daily service in the dining room and back of house.
• Assisting with managing food costs, inventory, and scheduling.
• Coaching new hires and helping with training programs.
• Stepping in to resolve customer complaints when necessary.
• Supporting marketing promotions and special events.

HR and Recruiting Support (Optional in Larger Restaurants)

Larger restaurants often need dedicated HR and recruiting support to keep up with turnover and constant hiring demands.

Key responsibilities include:

• Recruitment strategies such as job postings, career fairs, and referral programs.
• Selection methods include interviews, trial shifts, and background checks.
• Onboarding programs that prepare staff for their first day with policies, paperwork, and training.
• Ongoing development, like food safety training, customer service workshops, and role-specific coaching.

Retention matters as much as hiring. HR teams work on staff culture by promoting a positive work environment, opening communication channels, and rewarding contributions. When employees feel supported, they are less likely to leave.

In some operations, HR may also oversee payroll and benefits. While processing payments is often handled by accounting or finance, HR coordinates timesheets and wage records to make sure staff are paid correctly and on time.

How to Hire and Manage Restaurant Staff Efficiently Using StaffedUp

Hiring in the restaurant industry is tough. Managers spend hours posting jobs, screening unqualified applicants, and chasing people who never show up.

StaffedUp handles posting, screening, communication, and onboarding for you, so you can focus on running the floor.

What StaffedUp offers:

• Makes hiring faster with one-click job posting across major boards like Indeed and Google Jobs.
• Screens applicants automatically so managers don’t waste hours on people who can’t work weekends or fail to respond.
• Consolidates applications, messages, and scheduling in a single place so nothing gets lost.
• Simplifies onboarding with digital paperwork, so new hires are ready before their first day.
• Cuts turnover by up to 45% and shortens hiring time by 77%, based on results from current users.

Other than that, StaffedUp supports custom recruitment pages, culture-focused messaging, and branded applications that match your business. Another major advantage is automated Work Opportunity Tax Credit (WOTC) screening, which helps you qualify for tax credits that improve cash flow.

The result is less stress, stronger teams, and a smoother path to building the staff your restaurant needs.

Post your next restaurant job on StaffedUp for just $1 and start hiring faster today!

Front-of-House Restaurant Staff Positions

The front of house is where guests form their first and last impressions of your restaurant. FOH staff keep the dining room organized, guide guests through the menu, take and deliver orders, and handle processing payments.

Host

Every shift starts at the door. When the host is on point, the night flows better.

Hosts welcome guests, manage reservations, and guide parties to their tables. Many hosts even handle answering phone calls, updating the waitlist, and communicating accurate wait times so nobody feels left in the dark.

The best hosts rely on excellent customer service skills and people-first communication to keep guests comfortable and ensure customer satisfaction from the start.

Key responsibilities include:

• Greeting and seating guests with warmth.
• Managing reservations and table rotations.
• Controlling the flow of the dining room to support smooth service.
• Assisting other staff when the floor gets busy.
• Providing answers to questions and handling concerns.

Servers

Ask any owner, and they’ll tell you that when servers are sharp, everything feels easier. A server often becomes the guest’s main point of contact and provides exceptional customer service at all times.

Key responsibilities include:

• Greeting tables and building a welcoming connection
• Taking accurate food and beverage orders and sharing them with the kitchen or bar.
• Delivering dishes and drinks on time.
• Explaining menu items and recommending add-ons such as desserts or specials.
• Processing payments quickly and without error.
• Keeping tables clean, stocked, and ready for the next group.

Bussers and Food Runners

Nothing drags a shift down like dirty tables sitting empty. Bussers fix that by clearing and resetting quickly so new guests can sit.

Busser responsibilities include:

• Clearing plates, glasses, and silverware after meals.
• Resetting tables with fresh settings.
• Keeping the dining room clean and stocked.

Food runners, on the other hand, keep the kitchen connected to the floor.

Key responsibilities include:

• Delivering food from the kitchen to tables in a timely manner.
• Double-checking that orders are complete and accurate.
• Helping servers by answering basic guest requests.

Together, these roles support the rest of the team and make sure guests enjoy their experience without waiting too long.

Bartenders

Every bar regular has their favorite bartender, who keeps the energy up while mixing drinks for the bar and the dining area. Beyond drinks, bartenders track stock, restock supplies, and keep the bar ready.

Key responsibilities include:

• Mixing and serving cocktails, wine, and soft drinks.
• Engaging with guests at the bar and building relationships.
• Managing bar inventory and working with the beverage manager to avoid waste.
• Keeping the bar clean and ready throughout the night.
• Checking IDs and promoting safe service.

Sommelier (Fine-Dining Restaurant)

Not every restaurant has one, but in a fine dining establishment, a sommelier transforms the guest experience. Often called a “wine steward,” they focus on wine knowledge and guest service.

A sommelier manages the restaurant’s wine list, selects bottles that fit the menu, and works with the head chef to design pairings that complement every dish.

Key responsibilities include:

• Choosing and managing wine inventory with proper storage.
• Recommending wine and food pairings to customers.
• Guiding guests through selections that fit their taste and budget.
• Training servers so they can answer basic wine questions.
• Hosting tastings and events to support the restaurant’s brand.

Food and Beverage Manager or Director

The food and beverage manager’s goal is to keep service smooth, boost sales, and raise guest satisfaction.

Key responsibilities include:

• Monitoring food and beverage operations to meet standards for quality and timing.
• Handling customer concerns directly when needed.
• Driving promotions and sales strategies to grow revenue.
• Working with ownership on inventory, costs, and reporting.

In larger venues or hotels, such a role often connects with a food and beverage director who oversees multiple outlets.

Back-of-House Restaurant Staff Positions

While the front of house interacts with guests, the back of house is where most of the work happens out of sight: food preparation, storage, cleaning, and overall organization.

Without an efficient back of house, even the finest dining room team cannot deliver the experience guests expect.

Executive Chef or Head Chef

At the top of the kitchen hierarchy is the executive chef or head chef. In a smaller restaurant, one person often carries both titles.

For larger operations, the executive chef’s job description is to handle strategy while the head chef manages the kitchen floor. Both roles demand leadership, planning, and the ability to keep service consistent.

Key responsibilities include:

• Directing food preparation and supervising the brigade.
• Planning menus, which can include a seasonal dessert menu.
• Training staff and assigning stations for timely preparation.
• Overseeing and managing inventory management to control waste and stock.
• Maintaining compliance with health and safety regulations.

Sous Chef

The sous chef is the second in command. They support the head chef, step up when needed, and act as the link between leadership and the rest of the kitchen.

Key responsibilities include:

• Supervising line cooks and prep staff.
• Overseeing food preparation during service.
• Handling menu specials with the chef.
• Tracking supplies and placing orders to prevent shortages.
• Mentoring junior staff and training new hires.

Line Cook

A line cook job description often includes both prep and cooking. These cooks usually focus on one station in the kitchen, such as the grill, sauté, or pantry.

Key responsibilities include:

• Setting up their station with ingredients and tools.
• Handling food preparation like chopping, grilling, and frying.
• Cooking dishes to order with consistency.
• Working with the sous chef to time dishes for the same table.

Pastry Chef

The pastry chef is the dessert expert. In a fine dining establishment, they handle everything from bread to show-stopping cakes.

Key responsibilities include:

• Planning the dessert menu with seasonal creativity.
• Developing recipes and testing flavors.
• Preparing food with exact measurements and timing.
• Decorating pastries and plated desserts.
• Training junior pastry staff in techniques and standards.

Prep Cook

A prep cook supports the entire kitchen by making sure ingredients are ready before the rush begins. Without them, service would slow down. A prep cook job description focuses on organization and consistency.

Key responsibilities include:

• Preparing food by chopping vegetables, marinating meats, and measuring sauces.
• Following prep lists from the chef to get ahead of service.
• Organizing ingredients for each station.
• Handling basic cooking tasks such as parboiling or blending.

Dishwasher

Every kitchen depends on a steady flow of clean plates and utensils. Dishwashers keep the back of the house sanitary and functional.

Key responsibilities include:

• In charge of washing dishes, pots, and pans by hand or machine.
• Stocking clean kitchenware where it belongs.
• Cleaning the dish area and removing trash.
• Supporting the team by maintaining a clean and organized workspace.

Even though the role is entry-level, dishwashers keep the entire kitchen running.

Kitchen Manager

The kitchen manager focuses on the business side of the back of the house.

Key responsibilities include:

• Handling inventory management and placing supplier orders.
• Watching labor and food costs to keep budgets balanced.
• Hiring and scheduling back-of-house staff.
• Overseeing food preparation standards.
• Enforcing compliance with health and safety regulations.
• Coordinating equipment repairs and maintenance.
• Working with chefs on menu pricing and food quality control.

Specialized or Modern Restaurant Staff Roles

Some restaurants focus on a single cuisine, while others adopt modern approaches like tech-driven service or hybrid dining models.

These unique setups often require staff who can handle tasks outside of traditional roles and coordinate with other team members to keep service running smoothly.

Delivery Drivers

Delivery drivers act as the connection between a restaurant and customers outside its walls. The job goes beyond dropping off meals, since drivers carry the restaurant’s reputation with each order.

Many customers only interact with the driver, which makes the role just as important as anyone inside the dining room.

Key responsibilities include:

• Picking up and delivering food and beverage orders without mistakes.
• Mapping routes for timely service while driving safely.
• Staying in touch with dispatch or the restaurant for updates.
• Interacting politely with customers during handoffs.
• Following food safety standards to keep meals safe and fresh.
• Keeping delivery records and reporting issues on the road.

On-time deliveries strengthen trust, while late or poorly handled orders can cancel out the effort of the kitchen and front of house.

Cross-Trained Staff

By learning tasks outside their main role, your employees can step in where needed and keep service flowing during busy shifts or unexpected absences.

How cross-training works:

• On-the-job shadowing to learn from coworkers.
• Job rotation that exposes staff to new responsibilities.
• Mentorship programs for deeper knowledge transfer.
• Workshops or online training for structured learning.
• Project-based tasks that stretch skills and confidence.

Benefits for restaurants include: reduced costs, fewer slowdowns, and stronger teamwork. Besides that, your employees enjoy more variety, better job security, and chances to advance.

Fill Every Restaurant Staff Role With StaffedUp

Traditional job boards slow managers down, leaving shifts uncovered and good applicants slipping through the cracks.

How StaffedUp helps:

• Hire faster by posting to multiple job boards with one click, bringing in up to 8x more applicants.
• Keep everything in one place, from applications to interviews, so no candidate gets overlooked.
• Screen smarter with filters and custom questions that flag the right talent for the role.
• Text and schedule interviews in seconds, cutting time to hire by as much as 77%.
• Onboard digitally before day one, which eliminates paperwork piles and saves managers hours each week.
• Reduce turnover with stronger hires, while also gaining tax credit support that puts money back in your pocket.

StaffedUp makes it possible to fill every restaurant staff role quickly and confidently. Whether you need a new host, line cook, or assistant restaurant manager, the platform brings structure to hiring and helps you build a dependable team.

Ready to lower turnover and hire stronger staff? Start with StaffedUp for $1!

FAQs About Restaurant Staff Positions List

What are the positions in a restaurant?

The positions in a restaurant include both front-of-house roles, such as hosts, servers, bussers, bartenders, and sommeliers, and back-of-house roles like executive chef, sous chef, line cook, prep cook, pastry chef, dishwasher, and kitchen manager.

These jobs all work together to provide efficient service and maintain smooth daily operations.

What are workers in a restaurant called?

Workers in a restaurant are generally called restaurant staff or employees, but specific titles depend on their duties, such as server, cook, or manager.

What is the hierarchy of a restaurant?

The hierarchy of a restaurant usually starts with the owner or operator at the top, followed by the general manager, food and beverage manager, executive chef, sous chef, and then the line-level staff in both front and back of house.

What positions are called in a fast food restaurant?

Positions in a fast food restaurant are often more streamlined and include roles such as cashier, cook, shift manager, assistant manager, and general manager.