Restaurant Job Titles, A Comprehensive List of 2024

Job titles are vital in the fast-paced world of restaurants because they help define responsibilities, career advancement, and team dynamics. Restaurant positions come in a wide range, each requiring experts to carry out certain tasks that are essential to the success of the company. These positions might be anything from waiter or cashier, which are entry-level positions, to restaurant management. The most popular and recently created job titles in the restaurant business will be examined in this article, along with a detailed description of the duties and responsibilities of each position.

The most sought-after positions in the hospitality and catering sectors are those of barista, sommelier, restaurant manager, cook, waitress, bartender, concierge, hotel manager, doorman, and hotel receptionist, per a recent Resume.io survey. These jobs include management, front-of-house, and back-of-house employment in restaurants.

Effective restaurant managers often have diverse experience as servers, bartenders, and supervisors, emphasizing the importance of practical knowledge in the industry. Recent trends show that the role of a restaurant manager now includes tasks like building client relationships, enhancing customer satisfaction, and driving business growth, underscoring the growing importance of customer service and relationship management skills.

As the restaurant landscape evolves, new job titles are emerging to meet changing demands. In 2024, roles like Culinary Innovator, Digital Marketing Specialist, Sustainability Manager, and Hospitality Technologist are gaining prominence, reflecting the industry's shift towards innovation and specialization.

List of Restaurant job titles: Management restaurant positions

1) Owner

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The restaurant's hierarchy of positions starts with the owner. Restaurant operators supervise daily operations, manage personnel, handle complaints from patrons, and strive to turn a profit.

Restaurant operators wear many hats when managing their businesses. Ensuring that patrons are content with their meals and that the restaurant makes a profit is their main objective.

This entails keeping an eye on the wait staff. At the same time, they serve clients, supervise the kitchen workers as they prepare, cook, and present the food, and collaborate with the cleaning team to ensure that everything complies with food safety and health regulations. These are a few of the tasks they do:

Employing
Creating training curricula
Carrying out marketing strategies
Handling finances
Ensuring the restaurant conforms to all health and safety regulations
Payroll

Additionally, the owner could be involved in cultivating ties with vendors, suppliers, and even clients.

2) General Manager

The general manager is responsible for the daily management of the company and supervises every other restaurant employee on this list (obviously not including the owner).

In certain instances, the general manager might also be assigned some or all of the more senior duties that the owner would normally take care of, such as authorizing overtime and making payroll.

3) Assistant manager

The assistant manager is in charge of supporting the general manager in some areas related to the company, such as:

Scheduling
Inventory management
Customer service
Workforce management
Sustaining staff engagement
Synchronizing front and back-of-house operations.

4) Food and beverage manager

The food and beverage manager usually has control over the entire process of preparing and serving the food and beverages.

The food and beverage manager may also be in charge of the following, depending on the other roles in your company:

Creating the menu
Determining the cost of food and drink
Overseeing the culinary crew
Running the dining room
Placing daily orders for food and beverages

5) Kitchen manager

A kitchen manager is responsible for all the activities taking place back in the house. They are usually responsible for ensuring the smooth and effective operation of the kitchen (as well as the kitchen personnel).

In many instances, the kitchen manager will also assist in front-of-the-house coordination to ensure that food and drink are provided following the company's high standards.

Back-of-house restaurant positions

6) Executive chef

The executive chef works in tandem with the kitchen manager, if applicable, to create menus, prepare meals, oversee the kitchen staff, and uphold safety and health regulations.

Restaurants will occasionally combine the duties of the assistant manager, food manager, and kitchen manager under the executive chef role.

Everything is dependent upon how the business is structured organizationally.

7) Sous chef

As kitchen restaurant positions go, the sous chef or assistant chef works directly under the executive chef to guarantee that every dish is made according to the exact specifications, punctually, and to the highest caliber possible.

They will typically also be in charge of overseeing other members of the kitchen crew to ensure that everyone is performing their duties appropriately.

8) Pastry chef

The pastry chef develops, makes, and serves every dessert the restaurant serves, working under the direction of the head chef and sous chef. The pastry chef in larger establishments will also have to oversee a group of assistants.

9) Line cook

The line cook's duties encompass a range of activities, including

Ingredient preparation
Food preparation following the restaurant's recipe
Dish plating
Communication with other chefs and kitchen personnel, and timely and effective completion of all of these chores.

10) Short-order cook

A short-order cook is a trained chef who prepares and serves meals quickly and according to order. It should just take a few minutes to finish one order. Short-order cooks frequently handle several orders from clients at once on a sizable cooking surface, like a flat-top griddle. A short-order cook's job is not like that of line cooks or other related vocations. While line cooks are usually solely in charge of one dish's component, short-order cooks routinely make the entire meal.

11) Prep cook

A Prep Cook, or Preparatory Cook, is in charge of lending assistance to the culinary crew while they prepare meals and ingredients. In addition to slicing ingredients and labeling food products in storage closets, they also have to clean their workstation both before and after services.

12) Fast food cook

The fast food cook is in charge of quickly and effectively preparing, cooking, and serving a wide range of delectable culinary items. Here are a few of their responsibilities:

Maintain cleanliness in the kitchen and abide by health and safety regulations.
Prepare and cook food items by established recipes and standards.
Make sure that all food items are cooked to the required temperature.
Receive, store, and rotate stock items in accordance with established procedures.
Verify that every component is top-notch and fresh
Keep an eye on the food's preparation and presentation to make sure it adheres to the strictest guidelines
Help in creating new menu items and dishes
Support new cooks' training

13) Dishwasher

The dishwasher has a range of duties that occasionally go beyond simply using the cleaning apparatus.

Making sure that every dish, flatware, and cup is clean, sterilized, and prepared for usage is their main duty. Cleaning up spills and messes in the kitchen and keeping clean dishes stocked for the cook and servers are common examples of secondary duties.

14) Stocker

A stocker is a worker employed by some restaurants who is in charge of unloading, organizing, and managing the company's inventory of food, drinks, and supplies.

Front-of-house restaurant positions

15) Sommelier

A sommelier is a wine specialist who curates wine lists to complement menu items. Sommeliers curate and revise wine lists, offer suggestions for food and wine pairings and suggest wines to patrons based on their preferences. Here are a few of their responsibilities:

Working with the managers and chefs to create and update wine lists.
Offering suggestions for matching wines and foods.
Ensuring that the wine cellar is well supplied.
Explaining to visitors the range of wines that are offered.
Educating servers about the wines that are offered.
Bargaining with suppliers on prices.
Planning occasions for wine tastings.
Adhering to health and safety protocols.

16) Server

A server's duties will frequently differ according to the kind of restaurant they work in, but typical duties include the following:

Taking orders
Setting up eating spaces
Cleaning tables
Delivering food and drinks to the table
Processing payments
Offering top-notch customer service

17) Host/Hostess

The host and hostess restaurant positions are in charge of managing reservations, taking phone calls, seating visitors at available tables, and welcoming them when they come.

In addition, if another host or hostess is working concurrently, they might be requested to do errands and light cleaning as needed.

18) Bartender

The bartender's primary responsibility is receiving drink orders from consumers or servers and making or blending the drinks.

They are also in charge of maintaining the bar, which serves as their workspace, stocked with the tools they need to complete their tasks.

19) Barback

A Barback is a bartender's assistant. They make sure bartenders have everything they need to serve patrons. A barback's duties include replenishing supplies, stocking, and maintaining a tidy workspace.

20) Barista

A Barista is in charge of preparing and serving meals like sandwiches, muffins, and cookies, as well as drinks like coffee and tea. In addition to packaging coffee blends and making coffee and tea, they also serve clients, clean, and try to make sure they are happy.

A barista performs a variety of tasks, including:

Making and serving hot and cold beverages, including specialized, artisan, and tea drinks.
Cleaning service and seating areas; cleaning and disinfecting work spaces, utensils, and equipment
Serving customers and taking orders
ordering, receiving, and distributing stock supplies
Explaining menu items to consumers and making product recommendations
Accepting and processing payments from customers

21) Drive-thru operator

As restaurant positions go, drive-thru operators are usually employed by restaurants that serve fast food or that provide curbside and takeout service. Their duties include taking orders from customers, entering them into the POS system, processing payments, and making changes.

22) Cashier

Restaurants of all shapes and sizes can employ a cashier to receive payment from patrons, enter the bill into POS software, and, if needed, make the required change.

23) Busser

The Busser is responsible for preserving the glasses, preparing the tables, and positioning the silverware correctly. They support the wait staff in making sure every table is quickly set and cleared.

24) Runner

A food runner's job is to transport the finished dishes from the kitchen to the servers or straight to the customer's table, making sure that everything is assembled correctly.

Restaurant job titles: Emerging job titles in the restaurant industry in 2024 include:

Sustainability Manager: Focuses on encouraging sustainability, cutting waste, and applying eco-friendly procedures in restaurant operations.
Guest Experience Manager: Specializes in delivering exceptional service, cultivating client loyalty, and crafting remarkable dining experiences.
Digital Marketing Specialist: Oversees the restaurant's social media accounts, digital marketing initiatives, and web presence.
Culinary Innovator: Creates original and imaginative food items by experimenting with flavors and methods.
Hospitality Technologist: Manages and applies technological solutions to improve customer satisfaction and restaurant operations.

Restaurant job titles: How to Advance Your Current Server Title

1. Develop Your Customer Service Skills

Outstanding servers are aware of how important the clientele experience is. Develop your people skills to deal with a variety of client needs in a classy and professional manner. Your ability to provide exceptional dining experiences paves the way for professional growth and word-of-mouth recommendations, which are priceless in our field.

2. Increase Your Food and Beverage Knowledge

It is essential to have a thorough grasp of what your organization has to offer. Learn about the origins, preparation, and ideal combinations of each dish on the menu. Serving knowledgeable advice makes servers stand out and puts them in a good position to advance.

3. Foster Teamwork and Leadership Skills

Your capacity to lead and collaborate with a team gets more and more crucial as you aim to advance. Take the initiative to take on more duties and mentor new employees. When it comes time to fill a higher job, your leadership abilities won't be overlooked.

4. Adopt Efficiency and Multitasking Mindsets

An advanced server can handle several tables and jobs at once without sacrificing service quality. Improve your productivity and planning abilities to manage stressful circumstances with ease.

5. Develop a Network of Professionals

In the hotel sector, networking can lead to new prospects. Join professional associations, go to industry events, and establish connections with mentors and colleagues. When looking for new professional opportunities or promotions, having a strong network can be quite beneficial.

6. Keep up With Industry Developments

The hospitality industry is dynamic, with new trends appearing regularly. Observe the most recent developments in technology, consumer tastes, and dining trends. Knowledgeable and flexible servers have a higher chance of being considered for higher-level positions.

Restaurant job titles: Skills for Servers 2024

1. Excellence in Customer Service

The core of a server's job is providing excellent customer service. This collection of abilities includes the capacity to establish a rapport with customers, foresee their wants, and deliver a customized dining experience. It requires patience, attentive listening, and a sincere desire to make every customer feel important and cared for. Even during busy times, servers need to be skilled at accommodating unique requests, taking complaints calmly, and keeping a cheerful attitude. Reaching the pinnacle of customer service excellence results in happy clients and has a big impact on referrals.

2. Interpersonal and Communication Skills

For servers to ensure clear and concise interactions with both customers and team members, effective communication is crucial. This competence includes both verbal and nonverbal cues, the capability to communicate customer needs to the kitchen and bar staff effectively, and the ability to explain menu items intriguingly. To maintain a seamless service flow, interpersonal skills also include cooperating well with coworkers, assigning tasks, and offering assistance to one another. A high-performing eating restaurant must have a team-oriented attitude, which is fostered by strong communication.

3. Menu expertise and sales techniques

A server's capacity to suggest and upsell menu items can greatly boost sales at a restaurant. A thorough understanding of the menu, including ingredients, preparation techniques, and potential allergens, is necessary for this expertise. A server should be aware of the dietary needs and preferences of their customers while also making recommendations for food and drink pairings that improve the overall dining experience. Subtle, educational, and customer-focused sales techniques lead to memorable dining experiences and increased ticket averages.

4. Stamina and Physical Coordination

A server's physical workload is frequently underestimated. For servers to maneuver through busy dining rooms, carry several plates, and stand for extended periods, they must possess physical coordination and stamina. These skills are essential for keeping up a quick and effective service, reducing mishaps, and guaranteeing the security of employees and customers. To keep up with the physical demands of their job, servers need to be nimble and robust as dining areas become dynamic.

5. Expertise in Technology

Servers need to be tech-savvy because of the hospitality industry's growing incorporation of technology. This skill set entails using mobile devices to take orders, managing digital reservations, and operating point-of-sale (POS) systems. Being technologically savvy also means keeping up with the latest developments in areas like online review sites and mobile payment methods. Using technology to its full potential enables servers to minimize mistakes, expedite processes, and serve customers on time—all critical in today's fast-paced dining setting. Servers may make sure they are prepared to deliver great service, adjust to the changing hospitality industry, and grow in their careers by developing these varied skill sets.

Conclusion

In a nutshell, this article explores a detailed list of restaurant job titles for 2024, including topics such as industry-emerging job titles, tactics for career advancement, and critical abilities for servers. People can focus on growth and success while navigating the varied terrain of restaurant professions by investigating these essential elements.