Restaurant
What are the Front of House Positions in a Restaurant?
29 Mar 2024

Introduction

In the fast-paced and dynamic world of restaurants, the front of house (FOH) staff is the public face of the business and plays a critical role in delivering exceptional dining experiences. The FOH crew is essential to making sure that everything goes properly and that visitors are satisfied from the time they arrive until they go. Operating a successful restaurant operation requires knowing the roles and responsibilities of the various FOH jobs. This comprehensive guide covers both general and specialized front of house roles, providing valuable advice on how to organize job descriptions and position your team for success.

Standard front of house positions

1. General Manager:

The general manager is the backbone of the front of house operations. They are responsible for overseeing all aspects of the restaurant, including managing staff, ensuring customer satisfaction, and meeting financial goals. The general manager plays a key role in setting the tone for the restaurant and ensuring that all staff members are working together towards a common goal. They are often the face of the restaurant, interacting with guests and handling any issues that may arise. A successful general manager will have strong leadership skills, excellent communication abilities, and a passion for the hospitality industry.

2. Shift Supervisor:

The shift supervisor is responsible for overseeing the day-to-day operations of the restaurant during their shift. They are tasked with managing staff, handling customer inquiries and issues, and ensuring that the restaurant is operating in accordance with health and safety regulations. The shift supervisor plays a critical role in ensuring that the restaurant runs smoothly and that guests have a positive experience. They must have excellent organizational skills, the ability to multitask, and a strong attention to detail.

3. Server:

Servers are the front-line staff members who interact directly with guests. They take orders, serve food and beverages, and ensure that guests have an enjoyable dining experience. Servers must have excellent customer service skills, the ability to work well under pressure, and a friendly and outgoing personality. They must also have a good memory and be able to remember and accurately communicate orders to the kitchen staff.

4. Bartender:

Bartenders are responsible for preparing and serving beverages, including alcoholic and non-alcoholic drinks. They must have a strong knowledge of drink recipes and be able to mix drinks quickly and accurately. Bartenders must also ensure responsible alcohol service and be able to identify when a guest has had too much to drink. They must have excellent customer service skills and be able to work efficiently in a fast-paced environment.

5. Host/Hostess:

Hosts and hostesses are the first point of contact for guests when they arrive at the restaurant. They greet guests, manage reservations, and seat guests in an organized and timely manner. Hosts and hostesses must have excellent communication skills, a friendly and welcoming demeanor, and the ability to multitask effectively. They must also have a good knowledge of the restaurant's layout and be able to seat guests in a way that maximizes the use of available tables.

6. Busser/Runner:

Bussers and runners are responsible for clearing and resetting tables, refilling drinks, and assisting servers in delivering food to guests. They play a critical role in ensuring that the restaurant runs smoothly and that guests have a positive experience. Bussers and runners must have good attention to detail, the ability to work quickly and efficiently, and a willingness to help wherever needed.

7. Expeditor:

Expeditors are responsible for coordinating between the kitchen and the front of house to ensure that food is prepared and delivered to the correct table in a timely manner. They play a critical role in ensuring that the kitchen and front of house operations run smoothly and that guests receive their food in a timely manner. Expeditors must have excellent organizational skills, the ability to work well under pressure, and a strong attention to detail.

How to write a killer restaurant front of house job description

1. Crafting a Compelling Job Title: The job title sets the tone for your job description and can attract the right candidates. Instead of using generic titles like "Server" or "Hostess," consider titles that highlight the importance of the role, such as "Guest Experience Specialist" or "Customer Service Champion."

2. Start with an Engaging Overview: Begin your job description with a brief overview that captures the essence of the role. Highlight the importance of the front of house team in creating a positive dining experience for guests. Mention the restaurant's commitment to exceptional customer service and the role the candidate will play in achieving that goal.

3. Detail the Responsibilities: Provide a comprehensive list of responsibilities that the candidate will be expected to fulfill. This can include greeting and seating guests, taking orders, serving food and beverages, and handling customer inquiries and complaints. Be specific about the expectations for the role and how it contributes to the overall success of the restaurant.

4. Emphasize the Importance of Customer Service: Customer service is paramount in the restaurant industry, so emphasize the importance of excellent customer service skills in your job description. Highlight the candidate's role in ensuring that guests have a positive dining experience and how their interactions with guests can impact the restaurant's reputation.

5. Specify Qualifications and Skills: Outline the qualifications, skills, and experience required for the position. This can include previous experience in the restaurant industry, knowledge of food and beverage service, and excellent communication skills. Be specific about the qualities you're looking for in a candidate and how they align with your restaurant's values and culture.

6. Highlight Benefits and Perks: Mention any benefits or perks that come with the job, such as flexible scheduling, employee discounts, or opportunities for advancement. This can make your job listing more attractive to potential candidates and help differentiate your restaurant from others.

7. End with a Call to Action: Conclude your job description with a strong call to action that encourages interested candidates to apply. Provide clear instructions on how to apply, such as submitting a resume and cover letter or completing an online application. Encourage candidates to highlight their relevant experience and skills that make them a good fit for the role.

How to set your front of house staff up for success

1. Provide Comprehensive Training: One of the most important ways to set your front of house staff up for success is by providing them with comprehensive training. This includes not only training on how to perform their specific job duties, such as taking orders or serving drinks, but also on customer service, communication skills, and how to handle difficult situations. By ensuring that your staff is well-trained, you can help them feel confident and capable in their roles, which can lead to better performance and improved guest satisfaction.

2. Foster a Positive Work Environment: Creating a positive work environment is essential for ensuring that your front of house staff feels motivated and engaged. This includes providing opportunities for staff to bond and socialize, recognizing and rewarding their hard work, and addressing any issues or concerns they may have in a timely and supportive manner. By fostering a positive work environment, you can help your front of house staff feel valued and motivated to perform at their best.

3. Encourage Open Communication: Open communication is key to ensuring that your front of house staff feels supported and heard. Encourage your staff to share their ideas, concerns, and feedback openly, and be receptive to their input. This can help to foster a sense of trust and collaboration among your team, which can lead to improved morale and performance.

4. Provide Opportunities for Growth and Development: Providing your front of house staff with opportunities for growth and development can help to keep them motivated and engaged. This can include offering training programs, mentoring opportunities, or opportunities for advancement within the organization. By investing in your front of house staff's professional development, you can help them build their skills and advance their careers, which can lead to increased job satisfaction and loyalty.

5. Recognize and Reward Excellence: Recognizing and rewarding excellence is important for motivating your front of house staff and encouraging them to perform at their best. This can include acknowledging their hard work and achievements publicly, providing incentives such as bonuses or other rewards, or simply saying thank you for a job well done. By recognizing and rewarding excellence, you can help to create a culture of excellence within your front of house team, which can lead to improved performance and guest satisfaction.

Specialty front of house positions

1. Sommelier: A sommelier is a specialized front of house position responsible for managing the restaurant's wine list and offering wine recommendations to guests. They have extensive knowledge of wines, including grape varieties, regions, and vintages, and are skilled at pairing wines with food. A sommelier's role extends beyond serving wine; they also play a crucial role in enhancing the overall dining experience for guests by providing insights into the wine selection and enhancing the restaurant's reputation for excellence in wine service.

2. Banquet and Private Events Coordinator: In restaurants that host special events or private parties, a banquet and private events coordinator is essential for ensuring that these events run smoothly. This role involves liaising with clients to plan and organize events, coordinating with the kitchen and serving staff to ensure that food and beverages are served on time, and overseeing the event from start to finish. A banquet and private events coordinator must have excellent organizational skills, attention to detail, and the ability to work well under pressure to ensure that events meet or exceed the expectations of clients and guests.

3. Catering Coordinator: Some restaurants offer off-site catering services, and a catering coordinator is responsible for managing these operations. This role involves working closely with clients to plan and organize catering events, coordinating with the kitchen and serving staff to ensure that food is prepared and delivered on time, and overseeing the event to ensure that it meets the client's expectations. A catering coordinator must have strong organizational and communication skills, as well as the ability to work well under pressure to ensure the success of catering events.

4. Restaurant Trainer: A restaurant trainer is responsible for training new front of house staff and ensuring that existing staff are up to date with the latest policies, procedures, and customer service standards. This role involves developing training materials, conducting training sessions, and providing feedback and coaching to staff to help them improve their performance. A restaurant trainer must have excellent communication and interpersonal skills, as well as a thorough understanding of the restaurant's operations and customer service standards. By investing in training and development, restaurants can ensure that their front of house staff are well-equipped to provide exceptional service to guests.

Conclusion

In conclusion, the front of house positions in a restaurant play a crucial role in ensuring that guests have a positive dining experience. From the general manager who oversees the day-to-day operations to the servers and bartenders who interact directly with guests, each member of the front of house team plays a vital role in creating a welcoming and enjoyable atmosphere for diners.

To set your front of house staff up for success, it's important to provide comprehensive training, foster a positive work environment, encourage open communication, provide opportunities for growth and development, and recognize and reward excellence. By investing in your front of house staff and providing them with the support and resources they need, you can help them excel in their roles and contribute to the overall success of your restaurant.

Additionally, specialty front of house positions such as sommeliers, banquet and private events coordinators, and catering coordinators can help elevate the dining experience and expand the services offered by your restaurant. By understanding the unique responsibilities and skills required for these positions, you can ensure that your front of house team is well-equipped to meet the needs of your guests and help your restaurant thrive.

Powered by
esplanda