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The Best Jobs in the Restaurant Industry

Apr 10

 

The service industry can be a lucrative career option that can result in a satisfying and enriching life.

One of the highest-paying jobs that you can pursue is a job in the restaurant industry. They don't require a college education. Being a vital part of a team is a great way to make your living. It's all about finding your own niche. There are many kinds of restaurant positions on a restaurant job site.

There are numerous types of jobs within the restaurant business

What type of restaurant you work in will affect your job opportunities. The positions are open to restaurants which offer fast food, or casual dining. However, they are more likely to be filled by the general manager, proprietor, or chef of a luxury restaurant.

A chain restaurant is the best choice if you're looking to advance within the ranks. It is likely that you will be trained and prepared to be promoted. Some high-end chefs start their careers at casual restaurants because they offer additional training courses.

 

Jobs in the Back-Of-the House

The positions of the back-of-the-house are accountable to prepare and wash dishes. Smaller restaurants might only have one cook or chef. A full team of food preparation personnel could be required for larger establishments. It includes a sous chef, chef line cook, prep cook baker, as well as a kitchen manager accountable for training and inventory as well as any other administrative and supervisory duties.

 

In chain restaurants The general manager is accountable to manage the entire restaurant from the front to the back. But, this job isn't typically available in private restaurants.

 

Job descriptions for Back-Of the-House

 

  • They are referred to as cooks. Cooks cook and prepare food, in addition to manage and store food items. Although the majority of cooks learn their trade on the job however, some go to culinary schools or participate in apprenticeship programs.

 

  • Prep cook: They chop fruits and vegetables, measure ingredients, clean up food prep areas and keep track and inventory.

 

  • Baker: Bread bakers make, bake and decorate cakes as well as bread, pastries, cakes, and various other desserts. Bakers usually arrive early to make sure that fresh baked goods are ready for their customers at the time they open their doors.

 

  • Kitchen Manager: The kitchen managers are accountable for the hiring, training, and the scheduling of kitchen staff. They also manage inventory and order of supplies.

 

  • The General Manager is accountable for overseeing the restaurant's operations. They are accountable for the hiring, firing, budget management hiring food, food supplies and equipment, and maintaining the budget. The majority of general managers have experience working in the foodservice industry.

 

Front-of-the-House jobs

These jobs are directly associated with the public. They include host server, hostess and host (or waiter/waitress) busser, runner and host and bartender.

 

Fast-food establishments employ cashiers and drive-thru operators. Furthermore, based on the size of the restaurant there might be additional supervisory or support positions such as shift manager or floor manager or table captain. These positions may have different responsibility depending on the manner in which the restaurant is structured.

 

Job Descriptions for Front-Of-The-House

 

  • Server/Hostess: The server or host is the first person that customers will are introduced to upon entering a restaurant. These workers may serve as waitstaff or help with the taking of drinks orders.

 

  • Server: Waiters/waitresses serve orders and deliver beverages and food to the customers. They also take care of complaints and customer questions.

 

  • Back Waiter/Busser: Typically bussers clean up, reset tables, and replenish them with napkins, condiments and other items. Additionally, they work with dishwashers to keep the stock of dishes and flatware.

 

  • Bartenders: The bartenders prepare drinks and serve them. Bartenders are also able to manage and stock the bar space, and also serve food and appetizers.

 

  • Cashier: Cashiers take payments from customers and alter it. They process credit and debit card transactions by using cash registers as well as point-of-sale software. The cashier is often responsible to reconcile cash drawers at late at night.

 

Restaurant Management Jobs

For both regional and national restaurant chains, there will be an office located off-site. This office will house top management, as well as any other support staff.

 

There may be distinct marketing, communications, research, human resource development, administrative or communications departments. These jobs are similar to the positions in larger companies of any industry.

 

The corporate office handles issues that affect the entire company or the entire region. This includes the creation and implementation of the company's policy, marketing strategy branding, policy, and other related matters.

RestaurantZone

(800) 513-5096

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