Front of house jobs in a restaurant

Front-of-house jobs are critical to a restaurant’s success. These are the customer-facing restaurant positions that demand a personable individual who is able to provide service with a smile. While there are many front-of-house roles in a restaurant, these five are the most prominent.

1. Server

A server is one of the most well-known roles in the restaurant industry. Servers are a memorable part of the dining experience for patrons because they’re intimately involved with customers throughout their visit. They must introduce themselves by name and check-in at the table throughout the meal.

Video: How to Hire a Server

In this video, learn how to hire a server. From key skills to look for to the top duties to include in your job description, this video can help you hire the right server for your role.

The duties of a server include:

• Being the primary point of contact for customers
• Providing information about specials and promotions
• Being an expert on the menu, sometimes making recommendations
• Developing a rapport with customers
• Taking customer orders
• Communicating with kitchen staff
• Serving food and drinks
• Clearing tables as customers finish
• Ensuring customers have a positive, attentive experience

Servers play a key role in a customer’s dining experience, so individuals in these roles need to be emotionally intelligent, approachable and have a positive attitude. Serving is often an entry-level position requiring no formal education. However, if you own an upscale restaurant, you’ll benefit from hiring workers with previous serving experience.

2. Sommelier

Sommeliers typically only work in upscale restaurants, and they specialize in speaking about and serving wine. The sommelier has an in-depth knowledge of the available wines at the venue and interacts directly with customers to enhance their dining experience.

The duties of a sommelier include:

• Working with management to build wine lists that match the culinary style of the venue
• Storing and caring for wines
• Helping patrons select the best wine to go with their meal
• Serving wine
• Sharing knowledge about the wines the restaurant offers

The ideal candidate for your sommelier position should be passionate about viticulture and have extensive knowledge of the subject. They need to be able to engage with customers about their drink selections to boost sales. A sommelier requires some formal education, and ideal candidates should have a sommelier certificate or diploma.

3. Busser

Bussing is a less than glamorous job in a restaurant, but bussers are critical to the operations of any dining venue. Bussers work on the floor in the front of house, but they don’t have the same level of customer interaction as servers. Bussers must be physically fit because they’re on their feet and moving constantly. This role is responsible for providing a clean and sanitary dining experience.

The duties of a busser are:

• Ensuring the dining room is clean and well-stocked
• Clearing tables and taking tableware back to the kitchens for cleaning
• Sanitizing and cleaning tables between uses
• Resetting the table for the next customer

Bussing is considered an entry-level position and typically requires a high school diploma or the educational equivalent.

4. Host

The host or hostess is the first person a patron meets when they enter the restaurant. The person in this role must be friendly, upbeat and helpful, to make a positive first impression on the customer.

The host of the restaurant:

• Greets customers as they enter
• Takes reservations at the front desk and over the phone
• Communicates with staff on other floors or different areas of the restaurant regarding capacity
• Oversees table assignments and availability
• Shows guests to their seats
• Provides customers with a copy of the menu
• Offers salutations as people leave the restaurant

Although this can be an entry-level position, upscale restaurants often require previous experience in a similar role because the host is so crucial to the guest’s dining experience. Applicants with prior experience working as a host may also be considered for serving positions since the skill sets are related.

5. Bartender

Not all restaurants have a bartender, but those with a bar have one or more designated staff who exclusively handle this area and are responsible for serving alcoholic beverages.

A bartender:

• Makes conversation with customers
• Takes drink orders
• Mixes and pours alcoholic beverages
• Serves responsibly and follows state guidelines
• Clears and cleans glassware

A bartender must be at least 18 years old in most states. However, some states allow people as young as 16 to serve alcohol, while others require bartenders to be 21. Check your state guidelines before hiring for this role to ensure you’re complying with the law. A bartender must also have a valid bartending license, as well as some knowledge of mixology.

Back of house restaurant positions

Back-of-house positions are those that are not directly customer-facing. Many of these roles operate behind the scenes, in the kitchen or head offices.

6. Line cook

Also called a chef de partie or station chef, the line cook is in charge of the kitchen. In larger restaurants, the line cook might supervise several other cooks or have assistants. At smaller venues, the line cook is responsible for making all the food customers eat. The line cook typically doesn’t create the menu for the restaurant; however, they do recreate the dishes the head chef comes up with.

A line cook’s duties include:

• Preparing food promptly for the kitchen assembly line
• Practicing safe food handling and sanitation in the kitchen
• Preparing a station for cooking
• Creating meals that are presented as advertised on the menu
• Ensuring foods reach a safe internal cooking temperature

A line cook might work under a head chef, and they might supervise a prep cook or assistant depending on the size of the venue. If it’s a large kitchen there could be multiple line cooks, each working a different station of the kitchen and preparing a specific type of food.

7. Restaurant supervisor

A restaurant supervisor is an administrative role that requires a business background, either through formal education or industry experience. The supervisor is responsible for:

• Managing employee schedules and time off
• Ensuring the facility complies with food health and safety regulations
• Hiring and training staff members
• Ensuring the premises are clean, including the dining room, kitchen and bathrooms
• Reporting to HR and upper management
• Evaluating employee performance and providing constructive feedback
• Conflict resolution

Sometimes the restaurant supervisor role can also be customer-facing. When patrons want to speak to the manager or require assistance, it’s usually the supervisor who smooths out issues to make sure the dining experience ends on a positive note.

8. Front of house manager

A front-of-house manager is responsible for overseeing the FOH operations and maintaining employee morale. They must be organized to manage shift changes, and they should be able to answer questions quickly as they arise.

A good FOH manager:

• Sets expectations for how the staff treats customers
• Treats everyone with respect
• Coordinates the front of house team
• Encourages collaboration

Individuals who start out as hosts or servers may move toward a FOH manager role if they demonstrate leadership qualities and excel in customer service. Someone with previous experience working in various FOH restaurant positions often makes a better FOH manager because they understand the nuances and challenges of each job.

9. Head chef

A head chef is an exciting position and is a great career goal for anyone starting out as a 3rd cook or a line cook. While a cook is someone who prepares food, a chef is defined as someone with formal training in the culinary arts. They understand flavor and various cooking techniques, and they create food items or recipes from scratch.

A head chef’s duties include:

• Creating entrees for the menu
• Designing the menu, alongside the restaurant owner
• Ensuring compliance with food safety regulations
• Managing special dietary requests
• Hiring and training kitchen staff
• Managing kitchen staff
• Following culinary trends
• Maintaining a standard of food quality for the restaurant

For many people studying the culinary arts, becoming a head chef at a popular location is the ultimate achievement. You’ll need someone with formal education and significant amounts of training to fill this position. The quality of your restaurant’s menu and food depends heavily on who you hire for this role.

10. Food delivery driver

With the rise of takeout in 2020, many restaurants now have delivery drivers to accommodate loyal customers who prefer to eat at home while still supporting local businesses.

A delivery driver:

• Picks up orders at the restaurant
• Transports food safely while keeping it warm
• Follows directions to reach the order location
• Delivers the order to the customer

A delivery driver should have a few basic qualifications. They need a valid driver’s license. Depending on the size of your business, they may also require their own vehicle for making the deliveries. Choosing someone with previous experience is always an asset.