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Restaurant Career Paths
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Restaurant Career Paths- Management Level

General Manager- The General Manager coordinates foodservice activities as well as estimates food and beverage costs and requisitions or purchases supplies, equipment, and food and beverages. Confers with food preparation and other personnel from the dining room, bar, and banquet team to plan menus and related activities. Oversees cleaning and maintenance of equipment and facilities and ensures that all health and safety regulations are adhered to. He or she directs hiring, assignment, training, motivation, and termination of personnel. Investigates and resolves food quality and service complaints. May develop marketing strategy and implement advertising and promotional campaigns to increase business. May review financial transactions and monitor budget to ensure efficient operation and to ensure expenditures stay within budget limitations.

 

Assistant General Manager- Assistant General Managers share responsibility with the General Manager for the total operation of a single restaurant including building sales and all other aspects of profit and loss, hiring/training of management and hourly team, daily execution of safety/sanitation, quality food preparation, and guest service. He or she is responsible for the proper execution and operation of the kitchen department including all hiring/training of assistant kitchen managers and hourly team and may assume responsibility overseeing another cost area or specific hourly department. Share responsibility with the General Manager for the cleanliness, repair, and maintenance of the physical building.

 

Assistant Manager- An Assistant Manager’s role includes running the day-to-day operations, overseeing personnel, ensuring that the facilities are properly maintained, taking steps to ensure customer satisfaction, and overseeing the upkeep of administrative and financial records.

 

Executive Chef- The Executive Chef is responsible for the kitchen/kitchens. Ensures kitchens provide nutritious, safe, eye-appealing, properly flavored food and maintains a safe and sanitary work environment for all employees. Other duties include menu planning, budget preparation, and maintenance of payroll, food cost, and other records. Specific duties involve food preparation and establishing quality standards, training employees in cooking methods, presentation techniques, portion control, and retention of nutrients.


Sous Chef-
The Sous Chef acts second-in-command in the kitchen, directing and managing cooks and other kitchen workers and taking over when the executive chef is absent. In a large establishment, the sous chef may be in charge of food production for one kitchen. In a smaller operation, the sous chef ensures that all food production workers are performing their duties as prescribed by the quality standards established by the executive chef. The sous chef assumes all the duties of the executive chef in the chef's absence.

 

Restaurant Career Paths- Service Level


Bartender- A bartender is
responsible for setup, maintenance, and operation of the bar. Takes drink orders from patrons or servers and prepares and serves alcoholic and non-alcoholic drinks according to standard recipes. Mixes ingredients for cocktails and serves wine and bottled or draft beer. Rings in drink orders into register, collects payment, and makes change. May also wash and sterilize glassware, prepare garnishes for drinks, and prepare and replenish appetizers.

 

Server- Describes menu and daily specials, takes orders, serves food, and makes sure customers have everything they need to enjoy their meals. A server is responsible for coordinating entire station and communicating front- and back-of-house personnel to provide a dining experience that meets or exceeds guest expectations. Processes guest orders to ensure all items are prepared properly and on a timely basis. May carve meats, bone fish and fowl, prepare flaming dishes and desserts at table side and present, open, and pour wine when serving guests. Observes diners to ensure they are satisfied with food and service, responds to additional requests, and determines when the meal has been completed. Rings up bills and accepts payment or refers guests to cashier and may assist bus person in stocking, removing and resetting dishes and silverware between courses, and cleaning and resetting vacated tables.

 

Grill Cook- A grill cook is a type of chef that specializes in preparing all types of grilled foods. Although a grill cook most often works with meat, his or her job can also involve working with a wide variety other foods and vegetables.

 

Salad/ Prep Cook- Food preparation workers perform many routine tasks under the direction of cooks, chefs, or food service managers. Food preparation workers prepare cold foods, slice meat, peel and cut vegetables, brew coffee or tea, and perform many other food service tasks.

 

Restaurant Career Paths- Entry Level

 

Busser- Bussers clean tables; take plates, utensils, and drinkware to the kitchen to be washed, make sure diners' water glasses are full, and reset tables for the next service. Bussers might help waiters and waitresses bring food out to a table, restock utensils, napkins, and other dining room needs.

 

Host- You'll need to cheerfully greet guests, take them to their table, and provide them with silverware and a menu. You'll need to be able to monitor the table rotation and make sure that each member of the wait staff gets a fair amount of tables without giving them too many all at once. At the same time, you'll need to know which servers you can count on to take extra tables when you get slammed with customers. You'll also need to keep track of which tables are cleaned and available for new guests and you may even be required to answer the phone, take reservations and, in some cases, take-out orders.

 

Dishwasher- Washes dishes, utensils, and other cooking appliances.

NHLRA Strategic Partners

 

New Hampshire Lodging & Restaurant Association

Promote, Protect, Educate.

16 Centre Street, Concord, NH 03301

Phone: 603-228-9585          Fax: 603-226-1829         E-mail: info@nhlra.com

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