Responsible for supervising the general operations of a specific department in an organization. Tasks include assisting customers, ensuring prompt resolution of guest inquiries, distributing tasks to the staff, and monitoring the employees' performance.

Responsible for welcoming customers to a food service environment and ensuring that they are seated and receive attentive service. Their duties include maintaining a waitlist of patrons during busy meal service, passing out menus and accepting phone calls.

Responsibilities include greeting and serving customers, providing detailed information on menus as well as multi-tasking various front-of-the-house duties.

Ensures that alcoholic and non-alcoholic beverages are mixed, garnished and served according to company specifications. They help guests choose menu items or guide them through beverage choices.

Ensures a bartender has everything s/he needs to keep everything running smoothly during service such as clean glasses, adequate garnish, liquor, beer and spirits, ice cubes, etc.

Primarily responsible for delivering food orders from the kitchen to customers' tables rapidly and accurately. It is this person who will maintain the cleanliness of the expo line, organization of order tickets, and communicate effectively with the BOH team.

Assists in keeping a restaurant, bar, or lounge clean and sanitary, assists in cleaning, and tends to customers' needs. The steward may also perform basic administrative tasks, such as answering phones, taking reservations, and giving out basic information.

The Head Chef is responsible for ensuring that the standard and quality of the food production and the hygiene within the department are maintained at the highest level at all times. This role is very much hands-on, showing attention to detail and a positive work attitude.

Chef responsibilities include studying recipes, setting up menus, and preparing high-quality dishes. Able to delegate tasks to kitchen staff to ensure meals are prepared in a timely manner. Familiar with sanitation regulations. Ultimately, Prepare and deliver a complete menu that delights your guests.

Oversees and supervises kitchen staff. Assists with menu planning, inventory, and management of supplies. Ensures that food is top quality and that kitchen is in good condition. Keeps stations clean and complies with food safety standards.

Runs a specific section in a kitchen and reports to the Sous Chef. The role is made up of many varying responsibilities including Preparing, cooking, and presenting high-quality dishes within the specialty section.

Washes utensils and dishes and makes sure they are stored appropriately. Sorting, storing, and distributing ingredients. Washing, peeling, chopping, cutting, and cooking foodstuffs and helping to prepare salads and desserts. Disposing of rubbish.

Kitchen Porter's responsibilities include washing pots and pans, keeping floors clean, sanitizing food preparation areas and occasionally helping with food prep work.