But before focusing on hiring, it's important to familiarize yourself with all the different jobs within a restaurant. Many homeowners can't tell the difference between a head chef and a kitchen manager and wonder why their business isn't working well. Being informed about the different restaurant positions will help you find the right people. As the job suggests, assistant managers are responsible for assisting the general manager in the execution of his tasks.
They are often responsible for managing paperwork, managing training programs, participating in brainstorming activities, assisting in decision-making processes, etc. When the general manager takes a day off, it is the assistant who takes the position. If your goal is to offer the best cuisine in the city, focus on finding the best executive chef out there. A good executive chef prepares the meals on your menu.
The excellent one helps you to improve your overall service and to adapt the concept of food according to the needs of your restaurant. It also handles all cooking processes, from preparation to the way it is served. This is basically the second most important position in the kitchen, after the executive chef. Consider sous chefs as assistants to the main man.
If the executive chef takes a day off, it is the sub-chef who is in charge of the kitchen. Subchefs must have experience and skills similar to those of executive chefs. This is basically the general manager of the kitchen. The functions related to this position focus on the recruitment and dismissal of staff, process management and optimization, inventory management, etc.
The kitchen manager must be able to form a cohesive unit that works as a team and has one main objective: to achieve high customer satisfaction. We'll start our list with the employees who are in front of the house. The host or hostess is the first person customers see when they enter the establishment, so restaurant managers and customers expect them to be optimistic and smiling. Not only are hosts tasked with taking customers to their seats and fulfilling takeout orders, they are often tasked with general restaurant maintenance.
Whether it's making sure bathrooms are clean or picking up trash in the waiting room, restaurant managers rely on hosts for a lot of things. The salary scale for a host or hostess is the minimum wage, since this job is usually reserved for the most novice employees. Also known as waiters or waitresses, waiters are the heart of the restaurant. Obviously, waiters are tasked with waiting at specific tables and providing them with food and drink as requested.
Some waiters are responsible for handling their own alcoholic beverages, so depending on the state you are in, there may be a minimum age for requesting it. Servers must be able to work with people who have all types of personalities. In addition, they must provide exceptional service no matter what day or table they serve. Waiters must have a food handler certificate to understand the best safety practices for serving food in the United States.
However, the details of the certification vary depending on the state in which you work. The payment of a waiter depends largely on the restaurant and the state in which it is located. Most servers are paid less than the minimum wage because their pay will be supplemented by tips. Although not all restaurants hire waiters, their necessary additional certification ensures that they are always in demand.
Waiters are responsible for preparing beverages for the entire restaurant, as well as serving the people who sit at the bar. Waiters are paid similarly to waiters, where most of their salary comes from tips. If you're interested in becoming a waiter, be sure to complete your training to get certified as an alcoholic beverage vendor before applying for any job. Now let's move on to the back of the house, also known as the kitchen.
Of course, a restaurant can't continue to function without delicious food, so the chef's work is critical to success. Depending on the restaurant, there may be several different types of cooks, such as line cooks, head cooks and sous chefs. The levels of experience and salary scales required vary depending on the type of chef in question. When you're looking for a job as a cook or chef in a restaurant, pay attention to the job description and the experience required, as charges may vary from restaurant to restaurant.
Although it's not the most glamorous job, a dishwasher is vital for a restaurant and is an excellent entry-level job if you want to gain experience in the restaurant industry. Washing the dishes is not difficult, and the work mainly consists of pre-rinsing and operating the machines. However, it's important to keep in mind that you'll need to learn a little bit about industrial dishwashers, since they're different from the ones you find in your home. Dishwashers are usually paid a minimum wage because, as we mentioned earlier, this is a more basic job.
When it comes to managing a restaurant, it's often a job that requires several people. Each restaurant has its own configuration, which could include kitchen managers, bar managers and restaurant managers. Kitchen and bar managers have titles that are self-explanatory. Still, for a little more context, a restaurant manager basically directs the restaurant's daily operations, from hiring and firing to managing customer complaints.
If you're looking to be hired as a restaurant manager, get certified in food safety. It will increase your chances of getting the job. In addition, many states require that you be certified. They are responsible for hiring candidates, firing employees, training new employees, overseeing general restaurant activities, and working on marketing strategies and community outreach.
Formal waiter education may be required at some restaurants, but many hire based on experience. If you have a fine dining restaurant or a restaurant, where wine is the focus of the whole experience, hiring a sommelier is a must. Read on to learn about the different positions in a restaurant and in what type of restaurant you could find that position. Usually, the position of preparatory cook is typical of fine dining restaurants and his duties are related to the initial preparation of the ingredients necessary for the dishes on the menu.
Food and beverage managers are responsible for managing inventory (both bar and kitchen products and supplies), for monitoring whether the kitchen and bar meet local health requirements and codes, and for defining menu items and general work processes within the restaurant (creation of schedules, for example). Some restaurants prefer to hire runners to make the waiter's job more efficient and easier. By employing an efficient self-service infrastructure, some restaurants manage to work with a very small staff. There are some restaurant positions that cover the different types of food service establishments, but there are also some very specific and specialized jobs.