There are many different jobs within any restaurant. But no matter what job you do, from the owner to the dishwasher, they are all important to making a restaurant run smoothly.
It is easy as a restaurant owner to want to do everything yourself, from the cooking, to the marketing to the bookkeeping to repairs and maintenance. However, trying to do everything, whether out of financial concern or simply because you don’t think anyone can do it “right” will quickly run you and possibly your business into the ground. Read more about the day in a life of a restaurant owner.
Executive Chef/ Kitchen Manager
This is the head chef. He is the guy (or girl) who creates the specials, orders the foods, and works as the general manager of the kitchen. He probably does the scheduling, the hiring and the firing of kitchen staff, as well. A good candidate for the executive chef position is normally filled by someone with several years cooking experience and restaurant management experience. Read more about hiring the right people for your restaurant kitchen.
Restaurant managers have a number of responsibilities in the day to day business of running a restaurant. Qualifications required to be a restaurant manager include basics, such as people skills and organization. However, depending on the size and concept of a restaurant, candidates may need a degree in business or hospitality. Read on for the full job description of a restaurant manager.
A restaurant server is customer service representatives for your restaurant. A good restaurant server can convert any customer into a regular, while a poor server can just as easily turn customers away. A restaurant server job description can include many different duties beyond just serving foo. Read on for more about what it takes to be a excellent restaurant server.
The bartender is the top position of the front of house staff. Depending on the type of restaurant, the bartender may be responsible for getting the rest of the staff drinks for their tables (service bar) as well as the serving of customers who choose to eat at the bar. Read more about how to become a bartender.
The general job of a restaurant host is to meet, greet, and seat customers. Therefore it is an excellent entry-level job for someone without a lot of restaurant experience (or any). The host should be friendly and courteous, as well as organized and comfortable multi-tasking, knowing how to handle busy shifts.
Usually an entry-level position, the dishwasher is often the most underrated position in the whole restaurant. Beyond the obvious of washing dishes, other duties include washing floors, cleaning bathrooms and other small maintenance tasks. While dishwashing isn’t most people’s dream job, it is one of the most important- after all, if the dishwasher doesn’t show up for their shift, it can bring your restaurant to a grinding halt on a busy night.
Bookkeeper or Accountant
As with many parts of running a restaurant, the owner may act as the bookkeeper or accountant. It’s important to understand the difference between each of these jobs. A bookkeeper records financial transactions, like daily bank deposits and issuing payroll checks. An accountant analyzes those transactions, such as creating profit and loss statements and preparing annual taxes. Time is an important factor when deciding to hire a bookkeeper or do it yourself. As the owner you already have a never ending to-do list. If you can’t dedicate the time managing your day to day finances, consider hiring out, because money is not an area you want to neglect. Just as important is your comfort level with bookkeeping. If you have no prior experience in finances, the complexity of a restaurant operation may be hard to track.
There is lots of equipment that can break in any restaurant, from freezers to ranges to entire walk-in coolers, along with daily cleaning. Like bookkeeping, the day to day maintenance may be a job you want to do yourself. It depends on how handy you are, the size of your restaurant and what other duties you already shouldering. You may find it cheaper to keep a full time maintenance/cleaning person on staff, rather than calling a repairman every time something breaks.