server

1. Greet and seat guests.
2. Take food and drink orders.
3. Deliver orders promptly.
4. Address customer inquiries.
5. Upsell and recommend.
6. Handle payments.
7. Maintain cleanliness.

host

1. Warmly greet and welcome guests upon arrival.
2. Manage the waiting list and seat guests efficiently.
3. Provide accurate wait times and manage reservations.
4. Maintain a tidy and organized reception area.
5. Answer phone calls and respond to guest inquiries.
6. Communicate with servers and staff to coordinate seating.
7. Assist in managing the flow of guests during busy times.

line cook

1. Prepare and cook menu items according to recipes and guidelines.
2. Set up and stock stations with all necessary ingredients and equipment.
3. Ensure food is cooked to the correct temperature and presentation standards.
4. Collaborate with kitchen team to ensure timely and efficient service.
5. Follow proper food safety and sanitation procedures.
6. Maintain a clean and organized work area.
7. Assist with food prep and kitchen tasks as needed.

sous chef

1. Assist the head chef in menu planning and recipe development.
2. Oversee food preparation and supervise the kitchen staff.
3. Ensure food quality, taste, and presentation meet the restaurant’s standards.
4. Coordinate and expedite orders during busy service periods.
5. Train and mentor junior kitchen staff in cooking techniques and safety procedures.
6. Monitor inventory levels and assist with food orders and stock rotation.
7. Maintain a clean, organized, and sanitary kitchen environment.

kitchen manager

1. Oversee daily kitchen operations and staff performance.
2. Coordinate food preparation and ensure timely order execution.
3. Enforce hygiene, safety, and sanitation standards in the kitchen.
4. Train and mentor kitchen staff, fostering a cohesive team environment.
5. Collaborate with the head chef in menu planning and cost control.
6. Manage inventory, food supplies, and kitchen equipment.
7. Address and resolve any kitchen-related issues or conflicts.