40 Restaurant Positions & Their Descriptions

It’s no secret that the restaurant industry hosts a wide range of roles, each playing an important part in creating memorable dining experiences and ensuring the establishment’s success. 

In this guide, we’ll explore 40 restaurant positions and their descriptions, highlighting key responsibilities and average salaries to help you understand the various opportunities within the field.

Supervisory- or Managerial-Level Restaurant Positions

Below are restaurant positions (with descriptions) for high-level employees who are essential in ensuring efficient operations. These positions require strong leadership skills, experience in staff management and a deep understanding of the restaurant’s day-to-day functions.

1. Director of Restaurant Operations

Directors of Restaurant Operations often oversee multiple restaurant locations, ensuring consistency and efficiency across all stores. 

Their responsibilities include developing operational strategies, managing budgets and ensuring compliance with industry regulations. They also play a vital role in implementing new policies and driving overall business growth.

Average salary: $102,697 per year

2. Restaurant Manager

Restaurant Managers are responsible for the day-to-day operations of a single restaurant. They oversee staff performance, maintain customer satisfaction and manage budgets. Additionally, they’re in charge of hiring, training and scheduling, ensuring the restaurant runs smoothly and profitably.

Average salary: $69,580 per year

3. Assistant Restaurant Manager

As their role name suggests, these are the ones who support the Restaurant Manager in overseeing daily operations. Assistant Restaurant Managers help coordinate staff schedules, monitor inventory and ensure high-quality customer service. 

Their role involves handling customer complaints, managing budgets and assisting in training new employees. 

Average salary: $50,775 per year

4. Floor Manager

Floor Managers (otherwise called Shift Supervisors) supervise the front-of-house staff during their shifts, ensuring that service runs smoothly. 

Floor Managers are not necessarily the same as Assistant Restaurant Managers. The latter has a broader range of responsibilities that include administrative tasks like inventory management, scheduling and assisting with financial operations.

5. Maitre D’

The Maitre D’ oversees the dining room, ensuring exceptional service for all guests. They are responsible for greeting and seating customers, managing reservations and addressing any customer concerns or special requests.

Additionally, they often work closely with the kitchen and service staff to ensure smooth coordination between the front and back of the house.

Unlike the previously mentioned positions like Restaurant Manager and Floor Manager, this one is specifically dedicated to the guest experience — unlike the other positions, which hold more administrative or managerial duties.

6. Executive Chef

Executive Chefs are responsible for the overall management of the kitchen. They develop menus, manage food costs and culinary direction and oversee kitchen operations. Their role also includes training culinary staff, ensuring consistency in food quality and maintaining a safe, sanitary kitchen environment.

Average salary: $80,040 per year

7. Head Chef

The Head Chef’s responsibilities revolve around overseeing the daily kitchen operations, including menu creation, food preparation and leading the kitchen team. They focus on ensuring the quality, consistency and presentation of dishes. 

Although the terms Executive Chef and Head Chef are used interchangeably, they’re not always one and the same. In cases where the roles are separate, the Head Chef is more hands-on, directly involved in cooking, inventory management, staff training and maintaining food safety standards.

Average salary: $73,632 per year

8. Chef de Cuisine

Chef de Cuisine is another term for Head Chef, typically used in formal or fine dining establishments. That said, they are also responsible for menu creation, staff management and overall kitchen operations. Their role requires a deep understanding of culinary techniques and leadership skills.

9. Sous Chef

Sous Chefs act as the second-in-command in the kitchen, assisting the Executive Chef or Head Chef in daily operations. Their responsibilities involve supervising food preparation, managing kitchen staff and ensuring dishes meet quality standards.

The Sous Chef often steps into a leadership role during the Executive or Head Chef’s absence. 

Average salary: $56,013 per year

10. Kitchen Manager

Similar to the earlier positions listed, Kitchen Managers supervise back-of-house staff and ensure food is prepared to quality standards. They manage inventory, order supplies and maintain cleanliness and safety in the kitchen. 

However, unlike the Executive and Head Chefs — who focus on menu development, food preparation and overall culinary direction — Kitchen Managers primarily handle administrative and logistical tasks. 

They ensure that all kitchen equipment runs efficiently, staff are trained and the kitchen is well-stocked, allowing the culinary team to perform at its best. Also, while this role requires strong organizational and managerial skills, a culinary background is not necessarily a must. 

Average salary: $56,460 per year

11. Bar Manager

Bar Managers are in charge of overseeing the bar’s operations, ensuring that drinks are prepared and served efficiently and to a high standard. They manage Bartenders and other staff, maintain inventory and uphold compliance with alcohol regulations. 

Of course, they’re also responsible for maintaining a positive atmosphere for guests, creating drink menus, setting prices and managing costs.

12. Catering Sales Manager

In a restaurant setting, the Catering Sales Manager focuses on generating revenue through event bookings and catering services. They work closely with clients — both corporate and private — to plan menus, coordinate logistics and ensure that events run smoothly. 

Their responsibilities include negotiating contracts, managing budgets and fostering long-term relationships with clients. This role is crucial for restaurants that host events, large parties or offer off-site catering services.

Front-of-House Positions

Below are the non-managerial, front-of-house staff who interact directly with guests, facilitating smooth service and a welcoming atmosphere.

13. Host/Hostess

Hosts and Hostesses are the first point of contact for guests, responsible for seating them and managing reservations. They maintain an organized waiting list and ensure the dining area operates efficiently. Their role involves creating a warm, friendly atmosphere and addressing guest inquiries.

Average salary: $30,370 per year

14. Waiter/Waitress

Waiters and Waitresses are responsible for providing a welcoming and efficient dining experience. They greet guests, take orders, serve food and beverages, and ensure customer satisfaction throughout the meal. 

Their duties include upselling menu items, addressing customer inquiries and maintaining a clean and organized dining area.

Average salary: $36,530 per year

15. Server

Restaurant Servers make sure guests have a positive dining experience by delivering food and drinks promptly and accurately. They work closely with kitchen staff, communicate special requests and make menu suggestions. 

<pro tip module> The role of a Server is often interchangeable with that of a Waiter/Waitress. However, the former is typically seen as the more gender-neutral term.

Average salary: $35,457 per year

16. Fine Dining Server

This specific type of Server specializes in providing an upscale dining experience. Their duties include setting tables, taking orders and delivering a polished level of service to guests.

As such, Fine Dining Servers need to be knowledgeable about menus, wine pairings and formal etiquette. 

Average salary: $56,584 per year

17. Cocktail Server

Cocktail Servers take drink orders and serve beverages to guests in bars or lounges. They provide quick, attentive service while ensuring guests have an enjoyable experience. This role requires excellent communication skills and a good understanding of the drink menu.

18. Bartender

A Bartender’s duties involve mixing and serving drinks, engaging with customers and managing bar inventory. They are skilled at creating cocktails and often play a key role in maintaining the bar’s lively atmosphere. This position requires creativity, speed and excellent interpersonal skills.

Average salary: $37,090 per year

19. Barback

Barbacks assist Bartenders by restocking supplies, cleaning the bar area and helping maintain smooth operations, especially during busy hours. Their efficiency behind the scenes allows Bartenders to focus on preparing drinks and serving customers.

Average salary: $31,688 per year

20. Barista

In restaurant settings, a Barista’s duties involve preparing and serving coffee, espresso drinks, and other specialty beverages. They interact closely with customers, taking orders and ensuring the quality and presentation of each drink. 

Baristas are also responsible for maintaining the cleanliness of the coffee station, managing inventory and sometimes handling cash transactions. 

Average salary: $34,825 per year

21. Sommelier

Sommeliers in restaurants are responsible for managing the wine list, advising guests on wine pairings and overseeing the wine cellar. They curate wine selections, ensure proper storage and handle wine service during meals. 

Sommeliers also engage with customers to provide personalized recommendations based on the menu and guests’ preferences. That said, this position requires extensive knowledge of wines, vineyards and wine production, along with strong interpersonal skills to enhance the dining experience.

Average salary: $65,581 per year

22. Food Runner

In a nutshell, Food Runners are the link between the kitchen and the dining area. They deliver food to guests’ tables promptly and make sure orders are accurate. Their role supports the waitstaff, allowing for seamless service.

Food Runners may also perform other duties such as refilling condiment bottles, polishing silverware and throwing out the garbage.

Average salary: $29,691 per year

23. Busser

Bussers (also called Backwaiters) assist waitstaff by clearing tables, refilling water glasses and helping maintain a clean, orderly dining area. Their primary responsibility is to ensure a smooth table turnover, preparing the space for new guests and contributing to an efficient dining experience.

Average salary: $30,040 per year

24. Cashier

Cashiers in restaurants or other food service settings are responsible for processing customer payments, handling cash and credit transactions and verifying the accuracy of orders. 

They greet customers, answer questions and assist with any issues related to bills or payment methods. Cashiers also maintain a clean, organized register area and may assist with restocking or taking orders during busy periods.

Average salary: $30,710 per year

Culinary Positions

The following restaurant positions (with descriptions) are the ones who prepare and cook food to the highest standards. Let’s go through each of these one by one. 

See also: Types of Chefs and Kitchen Hierarchy

25. Chef

Chefs, in general, are the creative minds behind a restaurant’s menu. They’re skilled culinary professionals responsible for preparing, cooking and presenting dishes to the highest standards. 

Depending on their level in the kitchen hierarchy, their responsibilities may also include managing kitchen staff and developing recipes for new menu items. Additionally, some Chefs specialize in specific cuisines or culinary techniques. 

Average salary: $62,640 per year

26. Chef de Partie

Chefs de Partie (also known as Station Chefs) are responsible for specific sections of the kitchen, such as grill, sauté or pastry. They oversee all tasks related to their station, ensuring that it operates smoothly and consistently produces high-quality food. 

In more formal kitchens, Chefs de Partie may supervise junior staff — such as Commis Chefs — and take ownership of their station’s organization and output.

27. Line Cook

Line Cooks are responsible for preparing and cooking food in a restaurant’s kitchen, following recipes and maintaining consistent quality.

While they often specialize in particular areas such as grilling, frying or sautéing, they work under the direction of senior kitchen staff, such as the Sous Chef or Chef de Partie. 

Average salary: $33,829 per year

28. Commis Chef

Commis Chefs are entry-level chefs who assist in food preparation and learn various cooking techniques. They work under the guidance of senior Chefs — such as Sous Chefs — in order to gain hands-on experience in different kitchen stations.

29. Prep Cook

Prep Cooks focus primarily on preparing ingredients for the cooking process. Their duties include washing, chopping and portioning ingredients, as well as organizing the kitchen and ensuring stations are stocked with necessary items for service. 

Unlike Commis Chefs, Prep Cooks are usually not involved in cooking or station-specific tasks but play a vital role in maintaining kitchen efficiency.

Average salary: $32,427 per year

30. Chef Tournant

The Chef Tournant, also called the Relief Chef, steps in to cover different stations in the kitchen as needed. As such, this role requires versatility and a deep understanding of various cooking techniques to maintain consistent quality across all stations. 

Additionally, they often assist in training new culinary staff and providing support during busy shifts.

31. Banquet Chef

A Banquet Chef’s forte lies in preparing food for large events such as weddings, corporate meetings and other gatherings. They design event-specific menus, oversee food preparation and ensure that meals are delivered on time. 

Their role involves managing a team of Cooks and maintaining high standards for large-scale production.

32. Sushi Chef

Sushi Chefs specialize in the preparation and presentation of sushi, sashimi and other similar Japanese dishes. They carefully select ingredients, master traditional sushi techniques and ensure the highest quality and presentation of each dish. 

Sushi Chefs often work in upscale sushi bars or Japanese restaurants and are expected to have extensive knowledge of fish, rice preparation and sushi etiquette.

Average salary: $58,909 per year

33. Pastry Chef

Pastry Chefs are culinary experts specializing in creating desserts, breads and other baked goods. They develop and test recipes, design dessert menus and manage the pastry team to ensure high-quality production. 

Pastry Chefs also oversee inventory for baking supplies, maintain kitchen organization and focus on delivering visually stunning and delicious creations. Their role requires creativity and precision to deliver visually appealing and delicious treats.

Average salary: $54,995 per year

34. Pastry Cook

Pastry Cooks are hands-on professionals who focus on preparing and baking desserts, breads and pastries as directed by the Pastry Chef. They work within the pastry section of the kitchen, following established recipes to create items like cakes, pies, cookies and more. 

While they focus on execution rather than menu creation, Pastry Cooks require strong technical baking skills and an eye for detail to ensure consistent quality and presentation.

35. Baker

Bakers are specialists in producing a variety of baked goods, such as bread rolls, cupcakes and muffins. Their responsibilities include measuring and mixing ingredients, operating baking equipment and maintaining production schedules. 

Unlike Pastry Chefs and Pastry Cooks, Bakers often focus more on bread and daily baked products rather than intricate desserts. However, Bakers may also still handle custom orders, ensuring freshness and quality in their creations.

Average salary: $35,550 per year

Other Back-of-House Positions

These restaurant positions with descriptions focus on the essential tasks that keep the kitchen running efficiently. 

36. Dishwasher

Dishwashers focus mainly on cleaning dirty dishes, utensils, pots, pans and kitchen equipment. They play an important role in maintaining cleanliness and a steady supply of clean items for the front- and back-of-house staff. 

Dishwashers also help with organizing dishware and maintaining sanitation standards. However, they do not typically assist with food preparation.

Average salary: $31,650 per year

37. Kitchen Porter

Kitchen Porters are versatile back-of-house staff members who assist with both cleaning and basic food preparation. In addition to washing dishes and cleaning kitchen workspaces, they may peel vegetables, organize stock or perform other light prep tasks as needed. 

Their role is broader than that of a Dishwasher, as they focus on overall kitchen support and helping maintain smooth operations.

38. Food Delivery Driver

Food Delivery Drivers are in charge of transporting meals to customers in a timely manner. They also ensure orders are accurate and often represent the restaurant in interactions with guests. As such, this role requires good time management and communication skills.

Specialized Restaurant Positions

Below are key professionals who — although aren’t typically hired full-time — help elevate a restaurant’s overall branding and presentation. 

39. Restaurant Consultant

Restaurant Consultants provide expert advice on operations, menu development, marketing strategies or other specific aspects of the establishment. They work with the owner or the Director of Restaurant Operations to improve efficiency, customer satisfaction and profitability. 

Average salary: $81,376 per year

40. Food Stylist

In a restaurant context, Food Stylists focus on making dishes visually appealing for menus, promotional materials and social media. They work closely with Chefs, marketing teams and photographers to present food in the best way possible, often arranging it creatively to highlight textures, colors, and plating. 

That said, this role requires an artistic eye, attention to detail and a keen understanding of how food can attract and engage customers.

Final Word

Understanding restaurant positions and their descriptions is essential for both employers and job seekers. Whether you’re crafting job postings or looking to apply for a role in the hospitality industry, knowing the expectations and responsibilities for each position can help streamline the process. 

P.S. — Make sure to stay tuned to OysterLink for the latest career advice and job listings tailored to the hospitality industry.