Restaurant Job Titles & Descriptions

At any given restaurant, from fast food drive-thrus to fine dining, there are many different roles people can perform. Some positions are common across all restaurants, while others are specific to the type of establishment. In this comprehensive guide, we break down all the different restaurant job positions and what each one entails.

Understanding the various roles within a restaurant is crucial for smooth operations. Each position comes with specific duties that contribute to the overall success of the establishment. For restaurant owners, having a clear grasp of these roles ensures efficient management and seamless service, even when staff members are absent.

• Operational Complexity: Restaurants require many moving parts to operate smoothly.

• Role Responsibilities: Each role has unique responsibilities essential to the establishment's operation.

• Owner Awareness: Owners must understand each job title and description in their business.

• Clear Expectations: Knowing job roles helps set clear expectations for employees.

• Coverage Planning: If someone takes a day off, it's important to know who can cover their responsibilities.

• Job Variety: The foodservice industry includes a variety of jobs, some general and some specific to certain restaurants.

• Role Requirements: Both back-of-house and front-of-house roles have specific requirements and qualifications.

• Detailed Breakdown: Below, we break down each job title, its responsibilities, and the average hourly wage.

General managers are one of the most important roles in any restaurant. They have many different roles, including hiring and firing staff, training employees, and overseeing and planning restaurant activities. They also may help set menu prices or work on purchasing supplies needed. They are one of the heads of the restaurant, and many front-of-house and back-of-house employees report to the general manager.

• Strong leadership skills

• Great people skills

• Calm under pressure

• Great at delegating tasks

• $22 to $33

The assistant manager serves as a direct second hand to the general manager. Just as the general manager, this role is essential to the restaurant's operations. They assist the general manager with tasks such as running staff meetings, helping with employee schedules, and assisting with hiring and firing. If the general manager is out for a day, the assistant manager takes over the role.

• Great people skills

• Works well with others

• Calm under pressure

• Strong leadership but also follows directions

• $18 to $26

Line cooks are found in almost any restaurant. They handle a specific part of the kitchen, such as a grill or deep fryer. Their job picks up where the prep cook leaves off and executes orders that are put in. They must work well in a team; they will often have to follow the direction of other chefs and work with teammates to ensure orders are prepared in a timely manner.

• Follows instructions

• Works well with others

• Can work quickly and efficiently

• $14 to $17

The role of the dishwasher is vital in any restaurant's kitchen. They are in charge of washing all the dishes used by guests, taking out the trash, and ensuring the kitchen area is clean and sanitary. Many people working their way up in the foodservice industry will usually start working as dishwashers.

• Able to stand for a long time

• Works quickly and efficiently

• Can endure a physically demanding job

• Works well with others

• $11 to $13

• Excellent listening skills

• Works well under pressure

• Great people skills

• Quick and efficient

• $9 to $13

• Works well under pressure

• Quick and efficient

• Good at multitasking

• Works well with others

• $10 to $13

• Good cash-handling skills

• Listening skills

• Organized

• Great people skills

• $14 to $17

• Works well with others

• Quick and efficient

• Some experience in a restaurant may be required

• Good at multitasking

• $10 to $13

• Quick and efficient

• Works well under pressure

• Can multitask

• Is familiar with coffee orders and operations

• $11 to $13

• Typically requires a culinary degree

• Great management skills

• Works well under pressure

• $36 to $48

• Typically requires a culinary degree or experience

• Has strong management skills

• Takes initiative

• $20 to $28

• Extensive knowledge of kitchen operations

• Great management skills

• Calm under pressure

• Works well with others

• $24 to $32

• Extremely organized

• Works well with others

• Have knowledge of kitchen operations

• $31 to $43

• Excellent people skills

• Great customer service

• Attention to detail and good memory

• Quick and efficient

• $8 to $11 plus tips 

• Quick and efficient

• Works well with others

• Follows direction well

• Extremely organized

• $14 to $17

• Familiar with the menu

• Organized

• Works well under pressure

• Can carry heavy loads

• $10 to $13

• Work well under pressure

• Quick and efficient

• Can be standing or walking for long periods of time

• Can carry heavy loads

• $10 to $12

• Extremely friendly

• Great people skills

• Organized

• Works well under pressure

• $9 to $12

• Great memory

• Excellent people skills

• Quick and efficient

• Familiar with multiple drink orders

• $10 to $13 plus tips

• Organized

• Works well with others

• Attention to detail and attentive of needs

• $10 to $12

• Organized

• Formal pastry training or experience

• Quick and efficient

• Attention to detail

• $26 to $35

• Excellent people skills

• Organized

• Works well under pressure

• $15 to $29

• Extremely familiar with wine

• Great people skills

• Experience and education are typically required

• Good memory

• $23 to $36