RESTAURANT MANAGER
- Ensure that restaurants operate efficiently and profitably while maintaining that reputation and ethics
- Works closely with the executive chef to develop the restaurant menus
- Responsible for the business performance of their restaurant ( maintaining high standards of food, service, and health and safety )
- Overall responsibility of dining room management
WAITER
- Perform duties such as plate service of dishes and the services of sauces, sometimes assisted in the simplest asks by a trainee
- Serve at table in restaurant
BAR TENDER
- Serves usually alcoholic beverages behind the bar in a licensed establishment
- Maintain the supplies and inventory of bar
- Responsible for confirming that customers meet the legal drinking age before serving them alcoholic
RUNNER
- Expected to move fast to provide support the waiter and kitchen staffs
- Keep the restaurant’s operations on track is typically, required of a restaurant runner
- Required to empty trash, clear tables, restock condiment stations and deliver large or specialty orders to customers
STEWARD
- One appointed to supervise the provision and distribution a food and drink in an institution
- Often responsible for helping the rest of the hotel staff perform its duties
- Oversee the hotel’s food service in both its kitchens and its restaurants
HOSTESS
- Manage the daily operations at hotels
- Manage the property itself, oversee it employees and serves as the point of contact for hotel guest and visitors
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