Job description list

Banquet Manager | Broiler Cook | Busperson | Counter Person | Dining Room Manager | Dishwasher | Executive Chef | Expediter | Food + Beverage Director | Fry/ Saute Cook | Host/Hostess | Kitchen Manager | Pantry Cook | Pastry Chef | Restaurant Manager | Sous Chef | Storeroom Person | Unit Manager | Waiter/Waitress

Position Title:
BANQUET MANAGER
Reports To:
Owner/Food & Beverage Director
Position Summary:
Responsible for soliciting banquet business and ensuring customer satisfaction with all functions booked. Coordinates and supervises the execution of all banquet functions to ensure clients' specifications are adhered to and that the function runs smoothly and efficiently. Possesses knowledge of food production and service and has the ability to perform all positions in banquet operations in order to supervise, direct, and train all banquet personnel. Back to Top
Position Title:
BROILER COOK
Reports To:
Sous Chef
Position Summary:
Responsible for all grilled, broiled, or roasted items prepared in the kitchen of a foodservice establishment. Portions food items prior to cooking, such as steaks or fish fillets. Other duties include carving and portioning roasts, plating and garnishing cooked items, and preparing appropriate garnishes for broiled or roasted foods. Responsible for maintaining a sanitary kitchen workstation. Back to Top
Position Title:
BUSPERSON
Reports To:
Host/Hostess
Position Summary:
Communicates with and assists food servers to maintain service efficiency and ensures guest satisfaction. Maintains cleanliness of and restocks the front-of-the-house area. Serves water, bread and butter to guests and provides refills as needed. Removes dirty dishes and utensils from tables between courses and clears tables after guests leave. Replaces dishes and utensils for next course and cleans and resets vacated tables. Returns dirty dishes, silverware, glassware, and utensils to dishwashing area. May assist wait staff in serving tables with hot beverages such as coffee or tea. Back to Top
Position Title:
COUNTER PERSON
Reports To:
Counter Supervisor
Position Summary:
Performs a variety of duties relating to cafeteria-style service including greeting and serving customers, cold food preparation, stocking counters and steam table and maintaining sanitation standards. Responsible customer service is a major component of this position. Back to Top
Position Title:
DINING ROOM MANAGER
Reports To:
General Manager
Position Summary:
Directs dining room and coordinates foodservice activities. Supervises and trains employees, confers with food preparation and other personnel to plan menus and related activities. Estimates food and beverage costs and requisitions or purchases supplies. May review financial transactions and monitor budget to ensure efficient operation and budget limitations. Maintains payroll and bookkeeping records. Back to Top
Position Title:
DISHWASHER
Reports To:
Kitchen Supervisor or Kitchen Steward
Position Summary:
Washes and stores properly all dishes, trays, eating utensils, cups and small equipment for the department. Maintains the dish room and dish machine in a sanitary and efficient manner. Back to Top
Position Title:
EXECUTIVE CHEF
Reports To:
Food and Beverage Manager
Position Summary:
The department head responsible for any and all kitchens in a foodservice establishment. Ensures that all kitchens provide nutritious, safe, eye-appealing and properly flavored food. Maintains a safe and sanitary work environment for all employees. Other duties include menu planning, preparation of budgets, maintenance of payroll, food cost and other records. Specific duties involving food preparation include establishment of quality standards, training of employees in cooking methods, presentation techniques, portion control and retention of nutrients. Back to Top
Position Title:
EXPEDITER
Reports To:
Restaurant Manager
Position Summary:
The Expediter functions as the communications link among various food production areas in the kitchen. Responsible for ensuring coordination and flow of quality products being produced and assembled enabling servers to deliver top-notch meals to dining room patrons in a timely manner. Back to Top
Position Title:
FOOD + BEVERAGE DIRECTOR
Reports To:
General Manager
Position Summary:
Oversees management, budget, and operation of the foodservice outlet, catering services, and kitchen, and maintains liaison with sales department to ensure maximum profitability. Back to Top
Position Title:
FRY/SAUTE COOK
Reports To:
Sous Chef
Position Summary:
Responsible for all fried or sautéed items prepared in the kitchen of a foodservice establishment. Portions and prepares food items prior to cooking, such as fish fillets, shrimp or veal. Other duties include preparing batter or breading, plating and garnishing cooked items and preparing appropriate garnishes for fried or sautéed foods. Responsible for maintaining a sanitary kitchen workstation. Back to Top
Position Title:
HOST/HOSTESS
Reports To:
Restaurant Manager
Position Summary:
Schedules day and shift assignments for all dining room personnel. Assigns service stations to all servers and bus persons. Informs service personnel of daily menu changes and specials, and other matters affecting dining room operations. Supervises the operation of the dining room during meal service periods adjusting patron-seating flow in such manner as to balance customers among the various service stations. Graciously greets guests upon arrival, escorts them to their table, provides menus to them once seated and informs guests of name of their assigned server. Manages special seating requests of guests consistent with table availability. Relays messages to servers and bus persons as appropriate. Assists with the duties of servers and bus persons needed to maintain service effectiveness and efficiency. Oversees training of all new service employees. Back to Top
Position Title:
KITCHEN MANAGER
Reports To:
Restaurant Manager
Position Summary:
Supervises and coordinates activities concerning all back-of-the-house operations and personnel including food preparation, kitchen and storeroom areas. Hires, discharges, trains and evaluates back-of-the-house personnel. Purchases or requisitions food items, supplies and equipment. Plans or participates in menu planning and food production and apportions meats, vegetables and desserts as well as food surpluses to control food costs. Supervises food preparation personnel to ensure food adheres to standards of quality to maintain cleanliness of kitchen and equipment. May meet with clients to plan special menus. Back to Top
Position Title:
PANTRY COOK
Reports To:
Sous Chef
Position Summary:
Responsible for all cold food items prepared in the kitchen of a foodservice establishment. Portions and prepares cold food items such as salads, cold appetizers, desserts, sandwiches, salad dressings and cold banquet platters. Responsible for maintaining a sanitary kitchen workstation. Back to Top
Position Title:
PASTRY CHEF
Reports To:
Executive Chef
Position Summary:
Responsible for the pastry shop in a foodservice establishment. Ensures that the products produced in the pastry shop meet the quality standards established in conjunction with the Executive Chef. In a large establishment, the Pastry Chef is usually responsible for pastries and candies only. In a smaller establishment, the Pastry Chef is responsible for bakery items. The Pastry Chef may also be responsible for decorative centerpieces such as ice carvings, salt dough sculptures, marzipan figures, pastillage, blown or pulled sugar. Back to Top
Position Title:
RESTAURANT MANAGER (Full-Service)
Reports To:
Owner/District Manager
Position Summary:
Coordinates foodservice activities of restaurant or other similar establishment. Estimates food and beverage costs and requisitions or purchases supplies, equipment and food and beverages. Confers with food preparation and other personnel from the dining room, bar and banquet team to plan menus and related activities. Oversees cleaning and maintenance of equipment and facilities and ensures that all health and safety regulations are adhered to. Directs hiring, assignment, training, motivation and termination of personnel. Investigates and resolves food quality and service complaints. May develop marketing strategy and implement advertising and promotional campaigns to increase business. May review financial transactions and monitor budget to ensure efficient operation and to ensure expenditures stay within budget limitations. Back to Top
Position Title:
SOUS CHEF
Reports To:
Executive Chef
Position Summary:
The Sous Chef is the second in command in the kitchen and generally is in charge of food production. In a large establishment, the Sous Chef may be in charge of food production for one kitchen. In a smaller operation, the Sous Chef is in charge of food production in all kitchens. The Sous Chef ensures that all food production workers are performing their duties as prescribed by the quality standards established by the Executive Chef. The Sous Chef assumes all the duties of the Executive Chef in the chef's absence. Back to Top
Position Title:
STOREROOM PERSON
Reports To:
Unit Manager
Position Summary:
Responsible for the receipt and storage of all food items and equipment received in a unit. The inventory and security of the stored items is under the control of this individual. Back to Top
Position Title:
UNIT MANAGER (Quick Service)
Reports To:
Owner/District Manager
Position Summary:
Maintains overall management responsibilities for the foodservice unit/establishment. Directs, coordinates and participates in preparation, cooking, wrapping or packing food serviced or prepared by establishment, collecting of monies from in-house or take-out customers or assembly food orders. Coordinates activities of workers engaged in keeping business records, collecting and paying accounts, ordering or purchasing supplies and delivery of foodstuffs to retail customers. Interviews, hires and trains personnel. May contact prospective customers to promote sale of prepared foods. May establish delivery routes and schedules. Back to Top
Position Title:
WAITER/WAITRESS
Reports To:
Host/Hostess
Position Summary:
Responsible for coordinating entire station and communicating with front- and back-of-the-house personnel to provide a dining experience that meets or exceeds guest expectations. Processes guest orders to ensure that all items are prepared properly and on a timely basis. May carve meats, bone fish and fowl, prepare flaming dishes and desserts at tableside and present, open and pour wine when serving guests. Observes diners to ensure that guests are satisfied with the food and service, responds to additional requests and determines when the meal has been completed. Totals bills and accepts payment or refers guests to cashier. May assist bus person with stocking, removing and resetting dishes and silverware between courses and cleaning and resetting vacated tables. Back to Top

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