Source: Model Position Descriptions, National Restaurant Association, 2000.

Baker
Responsible for the bakeshop in a foodservice establishment. Ensures that the products produced in the pastry shop meet the quality standards established in conjunction with the pastry chef and executive chef. In a smaller establishmnet, the baker may also be responsible for pasta items.

Banquet manager
Plans and oversees parties, banquets, conventions and other special events hosted or catered by the restaurant. Responsible for soliciting banquet business and ensuring customer satisfaction with all functions booked. Coordinates and supervises the execution of all banquet functions to ensure clients' specifications are adhered to and that the function runs smoothly and efficiently. Possesses knowledge of food production and service, and has the ability to perform all positions in banquet operations in order to supervise, direct and train all banquet personnel.

Bartender
Responsible for the setup, maintenance and operation of the bar. Takes drink orders from patrons or waitstaff, and prepares and serves alcoholic and non-alcoholic drinks in accordance with standard recipes. Mixes ingredients for coktails, and serves wines and bottled or draught beer. Rings drink orders into register, collects payment and makes change. May also wash and sterilize glassware, prepare garnishes for drinks, as well as prepare and replenish appetizers.

Beverage manager
Oversees management and profitability of bars, lounges and other beverage-related outlets.

Broiler cook
Responsible for all grilled, broiled or roasted items prepared in the kitchen of a foodservice establishment. Portions food items prior to cooking, such as steaks or fish fillets. Other duties include carving and portioning roasts, plating and garnishing cooked items, and preparing appropriate garnishes for broiled or roasted foods. Responsible for maintaining a sanitary kitchen work station.

Busperson
Serves water, bread and butter to guests, and refills glasses as needed; removes dirty dishes between courses; clears, cleans and resets tables after customers leave.

Catering manager
Responsible for all catered functions from origination to execution, including the delegation of responsibilities. Works on a consistent basis with sales personnel to generate new business and maintains contact with present accounts. Responsible for handling customer complaints and rectifying problem situations. Responsible for extra arrangements in planning such things as rental of tables, video/audio equipment, game equipment and linen. May book or recommend entertainment such as bands, speakers or specialty acts. Responsible for decorations, flowers, photographs.

Counter server
Responsible for providing quick and efficient service to customers. Greets customers, takes their food and beverage orders, rings orders into register, and prepares and serves hot and cold drinks. Assembles food and beverage orders, checks with them for completeness and accuracy, and packages orders for on-premises or takeout. Collects payments from guest and makes change. Maintains cleanliness of counters and floors at all times.

Dining room manager
Directs dining room and coordinates foodservice activities. Supervises and trains employees, confers with food preparation and other personnel to plan menus and related activities. Estimates food and beverage costs, and requisitions or purchases supplies. May review financial transactions, and monitor budget to ensure efficient operation and that expenditures stay within budget limitations. Maintains payroll and bookkeeping records.

Executive chef
The department head responsible for any and all kitchens in a foodservice establishment. Ensures that all kitchens provide nutrition, safe, eye-appealing, properly flavored food. Maintains a safe and sanitary work environment for all employees. Other duties include menu planning, preparation of budgets, maintenance of payroll, food cost and other records. Specific duties involving food preparation and the establishment of quality standards, training of employees in cooking methods, presentation techniques, portion control and retention of nutrients.
Read profiles of some of the country's most esteemed chefs

Expediter
Functions as the communications link between and among the various food production areas in the kitchen, to ensure the coordination and smooth flow of quality products being produced and assembled, so servers may deliver meal orders to dining room patrons in a timely manner.

Food & beverage manager/director
Oversees management, budget and operation of the foodservice outlet, catering services and kitchen, and maintains liaison with sales department to ensure maximum profitability.

Foodservice director (health care)
Directs the delivery of professional food services that will be a material factor in producing cost effectiveness, positive financial results, customer satisfaction, and a positive public image.

Fry/saute cook
Responsible for all fried or sauteed items prepared in the kitchen of a foodservice establishment. Portions and prepares food items prior to cooking, such as fish fillets, shrimp or veal. Other duties include preparing batter or breading, plating and garnishing cooked items, and preparing appropriate garnishes for fried or sauteed foods. Responsible for maintaining a sanitary kitchen work station.

General manager / unit manager (fullservice)
Coordinates foodservice activities of restaurant or other similar establishment. Estimates food and beverage costs, and requisitions or purchases supplies, equpiment, 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. 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.

General manager / unit manager (quickservice)
Maintains overall management responsibilities for the foodservice unit/establishment. Directs, coordinates, and participates in preparation, cooking, wrapping or packing food serviced or prepared by establishment, colllecting of monies from in-house or take-out customers, or assembly food orders. Coordinates activities of workers engaged in keeping business records, collecting and paying accounts, ordering or purchasing supplies, and delivery of foodstuffs to retail customers. Interviews, hires and trains personnel. May contact prospective customers to promote sale of prepared foods. May establish delivery routes and schedules.

Human resources manager
Recruits and hires qualified employees, creates in-house job-training programs, and assists employees with their career needs.

Kitchen manager
Supervises and coordinates activities concerning all back-of-the-house operations and personnel, including food preparation, kitchen and storeroom areas. Hires, discharges, trains, and evaluates back-of-the-house personnel. Purchases or requisitions food items, supplies and equipment. Plans or participates in menu planning and food production, and apportions meats, vegetables and desserts as well as food surpluses to control costs. Supervises food preparation personnel to ensure food adheres to standards of quality to maintain cleanliness or kitchen and equipment. May meet with clients to plan special menus.

Maitre d'hotel
Manages the dining room; trains, schedules and supervises the waitstaff, hosts and buspersons.

Pantry cook
Responsible for all cold food items prepared in the kitchen of a foodserviced establishment. Portions and prepares cold food items such as salads, cold appetizers, desserts, sandwiches, salad dressings and cold banquet platters. Responsible for maintaining a sanitary kitchen work station.

Pastry chef
Responsible for the pastry shop in a foodservice establishment. Ensures that the products produced in the pastry shop meet the quality standards in conjunction with the Executive Chef. In a large establishment, the Pastry Chef is usually responsible for pastries and candies only. In a smaller establishment, the Pastry Chef is responsible for bakery items. The Pastry Chef may also be responsible for decorative centerpieces such as ice carvings, salt dough sculptures, marzipan figures, pastillage, blown or pulled sugar. Develops recipes and prepares desserts, including cakes, pies, cookies, sauces, glazes and custards.

President/CEO
Manages the entire restaurant operation; responsible for running a profitable and successful business.

Public relations manager
Helps the restaurant create and maintain a positive image; publicizes fundraisers, parties, special discounts and other newsworthy events.

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

Soup and sauce cook
Responsible for all soups and sauces prepared in the kitchen of a foodservice establishment. Prepares stock, thickening agents, soup garnishes, soups and sauces. Responsible for maintaining a sanitary kitchen work station.

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.
Read profiles of some of the country's most esteemed chefs

Wine steward
Selects and orders the wine for the restaurant; teaches staff how to describe, recommend and serve wine to customers.