The Complete Guide to Restaurant Staff Titles and Roles

Running a restaurant demands careful planning, investments, analytics, and building an effective team to navigate every stage of growth and adaptation in today's competitive market. That’s why understanding staff titles and job roles is crucial for smooth operations, guest satisfaction, and overall team efficiency. 

Studies show that companies with clearly defined roles, restaurant training programs, and responsibilities experience higher productivity. A well-structured restaurant staff is key to maintaining commitment, motivation, and teamwork—factors that help reduce turnover and minimize hiring and training costs. 

According to research by the National Restaurant Association, 8 in 10 restaurant owners in the United States began their careers in entry-level positions. This highlights the importance of creating a clear and supportive structure within your team. In this guide, we’ll share strategies for establishing staff titles, dress codes, and handbooks—key elements in building a strong and cohesive team. 

What is Restaurant Staff and Why Do Roles Matter? 

A well-organized team is essential in a fast-paced environment like a restaurant. Proper training, clear roles, effective communication, fair compensation, and strong leadership are key to maintaining high retention rates, ensuring staff satisfaction, and delivering excellent customer service.  

Clearly defined roles are crucial for avoiding confusion and overlap. By assigning specific responsibilities to servers, kitchen staff, and managers, each team member knows their duties, leading to improved efficiency and team morale.  

16 Common Restaurant Staff Titles and Their Roles 

Hiring the right employees for your business is just the beginning of building an effective team. Once hired, there’s a long path ahead, which includes restaurant training, assigning roles, guiding, and developing a cohesive group. Understanding these employees' titles is critical for creating a strong team, fostering accountability, and ensuring that every operation runs smoothly.  

Below, we’ll explore the 16 most common staff titles in both the front-of-house (FOH) and back-of-house (BOH), each with its own unique set of responsibilities. 

Front-of-House (FOH) Staff Roles 

In the FOH, staff members are the face of the restaurant. They directly interact with guests and create the first impression of your business. Having the right people in the right FOH roles is essential for smooth service and customer satisfaction. Here are the six roles you’ll find in the FOH: 

• General Manager (GM): Oversees operations, staffing, and profitability. They are the go-to person for solving problems and making strategic decisions. 
• Assistant Manager: Supports the GM, handles day-to-day operations, such as training restaurant staff and managing schedules, among other duties.  
• Host/Hostess: Manages reservations and guest seating. Their role is critical in setting the tone to create memorable dining experiences.  
• Waitstaff/Servers: Take orders, serve food, and manage guest relations and their special requests. 
• Bartenders: Prepare beverages and interact with guests. 
• Food Runners/Expediters: Assist servers with delivering food. They help maintain the flow of service. 

Back-of-House (BOH) Staff Roles 

Behind the scenes, these staff members handle food preparation, cleanliness, and overall kitchen operations. A well-organized kitchen is key to delivering high-quality dishes to your customers. Here are six roles of the BOH: 

• Executive Chef: The head of the kitchen staff, responsible for planning menus, inventory management, and overseeing food preparation to ensure quality and consistency. 
• Sous Chef: Second-in-command, manages kitchen staff and operations. 
• Line Cooks: Prepare dishes according to recipes and standards. They are responsible for cooking specific items, whether it’s grilling, sautéing, or baking. 
• Prep Cooks: Prepare ingredients for cooking, such as chopping vegetables, marinating proteins, and setting up stations for the line cooks. 
• Dishwashers: Cleans kitchen tools, utensils, glassware, and dishes. 
• Kitchen Porters: Assists with basic tasks, kitchen cleanliness, and food storage.  

Additional Job Roles in Restaurants 

While FOH and BOH staff are critical, there are a few more positions that help ensure your restaurant thrives. Here are four additional roles: 

• Sommelier: Wine expert responsible for wine selection and pairings. 
• Pastry Chef: Specializes in dessert menu and baked goods. 
• Delivery Drivers: With the rise of online orders, delivery drivers are now an essential part of most restaurants.  
• Marketing and Event Coordinators: Promote the restaurant, plan special events, and increase customer engagement through various marketing channels. 

Establishing a Restaurant Staff Dress Code 

A clear dress code is essential not only for professionalism and hygiene but also for reinforcing the restaurant’s brand. It’s not just about having a “uniform” but about how the business presents itself to the world. It reflects the style, identity, and cleanliness of the restaurant, making it an integral part of the customer experience. Here’s what to wear whether you’re a FOH or BOH restaurant employee: 

• For the Front-of-House (FOH): Common fine-dining restaurant dress code elements include uniforms, aprons, and name tags, which contribute to a polished and approachable appearance.  
• Back-of-House (BOH): Staff typically wear chef coats, hats, and non-slip shoes for both a practical and safe work environment. These roles have distinct attire needs that should be carefully considered to improve the work environment. 

Tips for Creating a Dress Code Policy 

It's important to balance both the restaurant's theme and safety standards while being mindful of your team’s comfort and cultural differences. Establishing a policy that is inclusive, clear, and respectful will help ensure your staff feels confident and represented, while maintaining a professional image for the restaurant. Here are four tips to guide you: 

• Keep It Simple and Clear: Ensure staff knows exactly what’s expected, including rules on attire, grooming, and footwear. 
• Safety Matters: Consider non-slip shoes and other gear that ensures your staff’s safety, especially in high-traffic, fast-paced environments. 
• Consistency is Key: Whether it’s a uniform or a more casual approach, everyone should be on the same page to maintain a unified and professional look. 
• Update as Needed: Review and adjust your dress code periodically to stay in line with restaurant industry standards and the evolving needs of your team and customers. 

Creating a Comprehensive Restaurant Staff Handbook 

A well-structured restaurant staff handbook helps set clear guidelines for employees, ensuring smooth operations and alignment with the restaurant’s goals. Here are the five sections to include in your restaurant’s staff handbook: 

• Employment Policies and Code of Conduct: Clearly outline the expectations for behavior, attendance, dress code, regular training sessions, and other workplace rules. 
• Health, Safety, and Sanitation Guidelines: Ensure staff understand personal hygiene practices, food quality standards, and emergency procedures related to health and safety, like foodborne illnesses.  
• Customer Service Standards and Expectations: Define the expected level of service and guest interaction. Customer service training is essential in the restaurant industry to ensure consistency and quality.  
• Procedures for Handling Complaints and Conflicts: Provide a step-by-step process for addressing guest complaints, staff conflicts, and resolving issues professionally. 
• Emergency Safety Protocols: Include clear guidelines on handling emergencies, such as fire drills, medical incidents, and other urgent situations. 

Effective Restaurant Staff Training Techniques 

Restaurant staff training is one of the most common concerns for new employees. It’s not just about teaching the operations; it's about providing guidance, building confidence, and promoting good communication within the team. A lack of training or not asking enough questions in the early stages can lead to confusion and mistakes. Here are the best practices for onboarding new staff members: 

Training Methods 

• Workshops: Hands-on, interactive sessions that allow staff to practice tasks and gain a deeper understanding of their roles.  
• Role-Playing: Simulating real-life scenarios to prepare staff for guest interactions, handling difficult situations, and ensuring they feel confident in their ability to perform under pressure. 
• E-Learning Modules: Online training resources that allow staff to learn at their own pace while covering key topics such as safety, menu knowledge, industry trends, and customer service. 

Regular Reviews and Feedback Sessions 

Providing constructive feedback and reviewing performance regularly can help restaurant employees grow in their roles and stay motivated. It’s an opportunity to identify strengths, address areas for improvement, and ensure everyone is on track with their development. 

How to Manage and Retain Restaurant Staff Effectively 

Managing a dedicated restaurant team is key to keeping service consistent and creating a positive work environment. High turnover rates can drive costs and lead to uneven customer service, so businesses aim to minimize it. Here are seven tips to consider: 

Building a Positive Workplace Culture 

1. Open Communication: Encourage transparent dialogue between restaurant management and employees to build trust and address concerns promptly.​ 
2. Opportunities for Advancement: To motivate restaurant employees and reduce turnover, offer career development programs, and clear pathways for promotion.​ 
3. Work-Life Balance: Implement flexible scheduling and respect personal time to prevent burnout and increase job satisfaction.​ 

Motivating Staff and Reducing Turnover 

1. Offer Competitive Compensation: Provide salaries and benefits that meet or exceed restaurant industry standards to attract and retain top talent. ​ 
2. Implement Recognition Programs: Regularly acknowledge and celebrate employee achievements to boost morale and loyalty. ​ 
3. Invest in Professional Development: Offer continuous training programs and development opportunities to improve necessary skills and show commitment to employee growth.​ 
4. Create a Supportive Work Environment: Foster a culture of respect and teamwork to make restaurant employees feel valued and connected to the organization. 

Frequently Asked Questions About Restaurant Staff 

Managing a successful restaurant staff involves many moving parts, and understanding common questions about staffing can help streamline operations. Here are answers to some of the most frequently asked questions: 

How do you make a restaurant employee's schedule? 

First, identify peak hours and days to ensure adequate coverage. Then, assign shifts based on employees availability, preferences, and skill sets, while considering legal requirements such as rest periods. Using restaurant staff software is crucial to streamline the process and avoid errors. Finally, remain flexible to accommodate last-minute changes while maintaining fairness and consistency. 

What is the 5-2-5-3 work schedule template? 

The 5-2 5-3 work schedule template is a system that divides workdays into a pattern. Employees work five consecutive days, followed by two days off, then five days of work again, and three days off. This schedule is often used in industries like hospitality to provide consistent work hours while giving employees longer periods off for rest and recovery.  

What is the hierarchy of restaurant staff? 

The hierarchy of restaurant staff typically follows a chain of command to ensure that each position is accountable for specific tasks. The general structure includes: Owner/Operator, General Manager, Assistant Manager, FOH staff, and BOH staff. 

What are the positions at a restaurant? 

The positions at a restaurant are divided into front-of-house (FOH) and back-of-house (BOH). Common FOH roles include hosts, servers, bartenders, and food runners. BOH's roles include executive chefs, sous chefs, line cooks, prep cooks, dishwashers, and kitchen porters. Other specialized positions may include sommeliers, pastry chefs, and marketing coordinators, depending on the restaurant’s needs. 

Building a Strong, Skilled Restaurant Team 

Building and managing a restaurant team goes beyond just hiring—it’s about defining clear roles, setting expectations, and creating an environment where employees can thrive. From front-of-house service to back-of-house operations, every position plays a role in delivering a great guest experience. A well-structured training program, fair policies, and ongoing feedback help ensure consistency, while competitive pay and growth opportunities keep staff motivated.  

Looking to streamline operations and support your team? Book a demo to see how Paytronix solutions—loyalty, marketing, online ordering, gift and comp, and more—can help. Plus, download our guide, and you’ll see how loyalty programs can improve the overall guest experience while making your restaurant more efficient.