Restaurant jobs

Restaurant jobs and candidates can be found at iHireHospitality.  Offering careers and job seekers at many different levels of experience, we use a unique system in order to match candidates to an employers’ job description.  The following are a list of restaurant job titles along with short descriptions that are listed on our site:

Restaurant Manager
To maintain the overall satisfaction and experience of customers, restaurant managers oversee all activities within a facility.  They ensure that each customer is welcomed into the establishment and seated in a timely manner.  For special patrons, they may personally take orders, ensuring that top of the line service is delivered.  They also resolve any issues in order to secure customer satisfaction in compliance with company policies. 

Director/Manager of Food and Beverage
To ensure daily operations run smoothly, food and beverage managers work together with the general management in an attempt to increase profits and assist with the pricing of menu items.  They monitor associates and guarantee optimal preparation, presentation, and delivery to customers. 

Director/Manager of Catering
When delivering meals to an offsite destination, there are many factors catering managers and directors must consider.  Meals must be prepared in foreign facilities or transported from their restaurant, therefore extensive planning is necessary.  Professionals must be adequately trained in food safety regulations, and ensure employees constantly maintain safe practices.

Director/Manager of Banquets
Responsible for the success of events including weddings, corporate meetings, birthdays, etc. Banquet managers and directors must deliver optimal services.  They arrange entertainment, staff, decorations, and schedule events so that there is adequate time to clean up from one event and set up for the next event.  They are responsible for large and meaningful moments in others’ lives, and therefore must perform exceptionally for each event.

Bar Manager
Responsible for services delivered by bar staff, bar managers supervise a number of individuals in generally busy and hectic environments.  They determine serving sizes and adjust prices accordingly to ensure company profits.  They monitor employees to ensure proper portions are served, and determine what inventory to keep on hand.  They also train and manage the staff to ensure a clean facility and smooth operation.

Food Service Manager
Food service managers are responsible for the oversight of all activities related to food service within a specific organization.  They purchase necessary food, plan menus, maintain health and safety regulations, and staff the kitchen and dining room.  They purchase the best equipment at the best price for their facility in order to maintain company budget and increase profits. 

Kitchen Manager
Kitchen managers work jointly with food service managers to ensure all operations within the kitchen are properly organized and executed.  They monitor the preparation and serving of food, as well as the training and supervision of the staff.  They must keep a number of financial records, and are in charge of preparing reports. 

Maitre D’
With duties similar to a host or hostess, the maitre d’ is responsible for dividing the restaurant into sections for each server to maintain, greeting guests as they arrive, keeping seating charts and logs, and seating guests as tables are cleared.  They may also be in charge of taking reservations, handling any customer complaints, or fulfilling requests as they arise.  These professionals are often employed in elite or very exclusive establishments.

Host/Hostess
Hosts and hostesses greet guests as they arrive, monitor the restaurant floor to ensure the availability of seats and efficiency of the staff, keep waiting lists, and seat guests.  They resolve customer complaints, and are in charge of taking reservations.  The main difference between these associates and maitre d’s is that hosts and hostesses are employed in establishments ranked with fewer than four stars.

Wine Steward
Employed by restaurants for delivering wine to a customer’s table, or overseeing wine tastings, wine stewards are thoroughly knowledgeable about all wine sold within their establishment.  They ensure wine is stored properly and suggest the best wines to compliment specific dishes. 

Bartender
While the main job of a bartender is to serve beer, wine, and mixed drinks as requested, there are a number of other tasks associated with these positions.  These professionals must memorize drink recipes, and be able to prepare each drink specific to order while  accurately measuring drinks to ensure little or no waste.  Professionals receive orders from customers seated at the bar, as well as the wait staff.  They keep track of drinks served, and collect payment as necessary. 

Bar Staff
The primary duty of the bar staff is to deliver food and beverages to customers in a timely manner, with exceptional service.  They also prepare a variety of drinks and cocktails to serve directly to customers.  They maintain the cleanliness and organization of the entire bar area, and assist bartenders and bar managers as necessary.

Wait Staff
In order to become part of a wait staff, it is required to complete training to ensure the safe and proper handling of food from the kitchen to a customers’ table.  In facilities where alcoholic beverages are served, waiters and waitresses may be required to obtain a liquor license in order to legally handle alcohol.  Professionals may collect payment from customers, and must ensure that facilities are clean and equipment is well maintained.  They are expected to assist others as the work load necessitates.

Kitchen Staff
To assist chefs and cooks when preparing dishes, the kitchen staff organizes and prepares ingredients or simple dishes.  Duties may include cleaning, chopping, slicing, trimming, or seasoning meats, fruits, vegetables, or breads.  Professionals must wash and store pots, pans, and utensils necessary for later use.  Overall, they maintain the cleanliness, and organization of kitchen and adjacent areas throughout the day, delivering their assistance when needed.

Valets
Employed by upscale restaurants, valets meet and greet customers at the curb, assist them with exiting their vehicle and safely park their vehicle for the customer.  Valets exchange identification slips for keys so when customers are ready for to leave, the slip is presented, and valets drive the customer’s car up to the curb, assist guests, and ensure exceptional service from beginning to end.  Valets are generally uniformed, and must be highly trustworthy due to the equipment customers entrust them with. 

For more information on finding a job within a restaurant, please visit the following sites:

• National Restaurant Association Education Foundation
• Bill Marvin - The Restaurant Doctor
• University of South Carolina
• Restaurant Report
• QSR Online