In a restaurant, job descriptions are not HR paperwork. They are operational tools.
A clear restaurant industry job description does three things:
- Sets ownership for daily outcomes
- Prevents work from falling between roles
- Protects margins by reducing errors and rework
When job roles are vague, owners end up firefighting. Orders get delayed, food cost creeps up, service quality drops, and managers burn out. Clear responsibilities prevent this before it starts.
Front of House roles and responsibilities
Front of House staff directly shape guest experience and revenue flow. Every FOH role affects table turnover, upselling, and repeat visits.
Restaurant Manager
Core responsibility: Own overall restaurant performance during operating hours.
A restaurant manager is accountable for service quality, staff discipline, daily sales, and guest satisfaction. This role connects the kitchen, service team, and ownership.
Key responsibilities
- Manage daily operations and shift execution
- Control labor schedules to meet sales targets
- Handle escalated guest complaints
- Monitor service speed and floor flow
- Ensure SOP compliance across teams
Operational insight:
In many restaurants, poor labor control is a manager issue, not a staffing issue. This role directly influences labor cost percentage.
Assistant Restaurant Manager
Core responsibility: Execute operations when the manager cannot be everywhere.
This role is critical in mid-size and high-volume restaurants. It reduces dependency on one person.
Key responsibilities
- Supervise FOH staff during peak hours
- Manage shift handovers
- Track attendance and punctuality
- Support training and onboarding
Trade-off:
Smaller restaurants often skip this role, which increases manager burnout and inconsistency.
Floor Supervisor
Core responsibility: Keep service running smoothly during a shift.
This is the eyes-on-the-floor role that catches issues early.
Key responsibilities
- Coordinate servers and runners
- Monitor table turnover
- Resolve minor guest issues before escalation
- Ensure service standards are followed
Host or Hostess
Core responsibility: Control first impressions and table flow.
This role affects wait times and guest mood before food even arrives.
Key responsibilities
- Manage reservations and walk-ins
- Control seating sequence
- Communicate wait times clearly
- Coordinate with service staff
Operational insight:
Poor seating control leads to kitchen overload and uneven service pacing.
Server or Waitstaff
Core responsibility: Convert tables into satisfied, returning customers.
Servers influence average ticket size and guest loyalty.
Key responsibilities
- Present menu and take accurate orders
- Upsell items when appropriate
- Coordinate with kitchen and bar
- Handle billing and payment
Cost impact:
Order errors increase food waste and refunds.
Bartender
Core responsibility: Deliver fast, consistent beverages while managing bar inventory.
Key responsibilities
- Prepare drinks to standard recipes
- Manage bar stock and wastage
- Handle bar guests and service tickets
- Maintain cleanliness and hygiene
Busser or Runner
Core responsibility: Support service speed and cleanliness.
Key responsibilities
- Clear and reset tables quickly
- Assist servers during rush hours
- Maintain dining area cleanliness
Cashier
Core responsibility: Ensure accurate billing and secure cash handling.
Key responsibilities
- Process payments
- Handle POS transactions
- Reconcile cash at shift end
- Assist guests with billing queries
Back of House roles and responsibilities
Back of House roles control food quality, consistency, and cost. Most margin leaks happen here.
Executive Chef or Head Chef
Core responsibility: Own food quality, kitchen discipline, and food cost.
Key responsibilities
- Menu planning and costing
- Kitchen staff supervision
- Food quality control
- Waste reduction
- Hygiene compliance
Business impact:
This role directly affects food cost percentage and guest repeat rate.
Sous Chef
Core responsibility: Keep the kitchen running when the head chef is not present.
Key responsibilities
- Supervise line cooks
- Enforce recipes and portions
- Manage prep schedules
- Maintain service flow during peak hours
Line Cook
Core responsibility: Execute dishes accurately and consistently.
Key responsibilities
- Prepare assigned menu items
- Follow recipes and plating standards
- Maintain station cleanliness
Prep Cook
Core responsibility: Prepare ingredients to keep service uninterrupted.
Key responsibilities
- Ingredient prep and portioning
- Stock rotation
- Basic quality checks
Pastry Chef
Core responsibility: Manage desserts and baked items.
Usually required only in concept-driven or high-volume restaurants.
Kitchen Helper or Commis
Core responsibility: Support senior kitchen staff.
Key responsibilities
- Assist with prep
- Maintain cleanliness
- Follow instructions precisely
Dishwasher or Steward
Core responsibility: Keep operations hygienic and compliant.
This role protects food safety and service speed.
Operations and support roles most restaurants overlook
Inventory Controller
Tracks stock, reduces pilferage, and prevents over-ordering.
Purchase Manager
Negotiates supplier rates and ensures consistent quality.
Hygiene and Safety Officer
Ensures compliance with food safety standards.
Maintenance Technician
Prevents equipment breakdowns during service hours.
How roles change based on restaurant size
In small restaurants, one person may handle multiple roles. In larger setups, specialization improves control.
Key rule:
As revenue increases, role clarity must increase or costs will spiral.
Common mistakes restaurant owners make with job descriptions
- Copying generic templates
- Assigning accountability without authority
- Expecting one role to fix systemic issues
- Ignoring workload during peak hours
How to use this list to build your own restaurant company job description
Start with outcomes, not tasks. Define:
- What success looks like
- What the role owns fully
- What it supports but does not own
This prevents blame-shifting and confusion.
Key Takeaways for Restaurant Owners
- Job descriptions are operational tools, not HR formalities
- FOH roles drive revenue and guest experience
- BOH roles protect food quality and margins
- Role clarity reduces firefighting and burnout
- Small restaurants need flexible roles with clear ownership
- Scaling without redefining roles increases costs
Frequently Asked Questions
How many roles are essential to start a small restaurant?
Most small restaurants operate with 6 to 8 core roles using overlap.
Can one person handle multiple restaurant roles?
Yes, but only with clear priorities and limits.
Which role impacts profit margins the most?
The restaurant manager and head chef together control prime cost.
Should job descriptions change over time?
Yes. They must evolve as volume and complexity increase.
Do job descriptions reduce staff turnover?
Clear expectations reduce conflict and improve retention.