Shift Manager (Quick Service)

A team member prepares meals, takes orders, and keeps the restaurant clean and running smoothly in a quick service restaurant. Typical responsibilities include food preparation, customer service, and sanitation. Team members clean between customers, such as clearing tables and sanitizing food preparation areas. Members of the team should also be adaptable in terms of their work schedule availability, as nights, weekends, and holidays may be required. This position requires excellent collaboration and communication skills.

A server assistant/busser assists the main servers/waiters with delivering food to customers, clearing and cleaning tables, resetting tables with silverware and napkins, refilling water glasses and other beverages, and restocking condiments. Must be able to stand for long hours and may perform additional duties as needed. Should be organized, able to take direction, be on time, communicate well with customers, and enjoy working in a fast-paced team environment. High school diploma or GED preferred.

A restaurant shift manager oversees the restaurant while working alongside staff during a specific shift. Shift managers schedule and allocate work to staff members and, if needed, handle additional organizational and administrative activities. Employees frequently collaborate with their shift manager regarding customer interactions, interpersonal concerns, and resolving customer complaints. This role is critical to the restaurant's customer service activities and creating an excellent dining experience. This position requires excellent communication and organizational skills. They typically report to the general manager.

Restaurant servers are responsible for creating a positive dining experience in a friendly and efficient manner at food establishments. They take guests' orders, serve their food and drinks, and promptly remove used dinnerware from tables. Servers ensure that customers have a pleasant dining experience by meeting and welcoming guests as soon as they are seated, giving menu recommendations, and frequently checking on customers to ensure satisfaction with meals and beverages. This profession requires exceptional customer service abilities, courtesy, and excellent interpersonal skills. Servers must be available to work a flexible schedule that includes all shifts, including weekends and holidays. Servers operate in a team atmosphere with other servers, bartenders, and kitchen personnel and are supervised by the restaurant manager or shift manager.

The restaurant general manager oversees the restaurant's day-to-day operations. A restaurant general manager is in charge of ensuring that company standards are followed in all areas of operation. This role must manage product preparation, customer relations, restaurant maintenance, and inventory to ensure profitability. Additional responsibilities include team management, recruiting, hiring, and retaining employees. They must ensure that each customer receives the highest quality products and services. Previous food service management experience is required.

The prep cook assists the cook/chef in stocking and preparing the kitchen stations, with some experience operating kitchen equipment, handling sharp knives, mixing ingredients, and peeling, slicing, and dicing foods. Reading English is necessary to understand recipe instructions, labels, meal charts, and use measuring tools. Standing on feet, bending, pulling, and lifting 35-50 pounds is common, as is exposure to high heat and motorized kitchen equipment. Must be a professional and flexible team player willing to work nights and weekends, some holidays, and take on extra hours if necessary. The role typically reports to the head cook or chef.

Line cooks prepare, cook, and plate meals under the supervision and guidance of a head cook, sous chef, or head chef. Restaurants generally employ numerous line cooks, each of whom works a particular station depending on the restaurant's menu. Line cooks are in charge of setting up and stocking cook stations, preparing food on the line, grilling, sautéing, broiling, and placing food on plates. This role requires knowledge of numerous culinary methods, ingredients, equipment, and procedures, as well as accuracy, quickness, and a high level of attention to detail. Line cooks need excellent stamina to stand for long periods. Prior experience in the food service industry is usually preferred.

The Host/Hostess role is responsible for greeting guests upon arrival and acknowledging them when they leave. This role is crucial for making an impression on customers as the first point of contact. Outstanding communication/customer service skills, organization, and basic math skills are required to successfully fill the role. A friendly and pleasant attitude is essential to answering customer phone inquiries, as well as troubleshooting effectively, and keen observation of the ebb and flow of the restaurant is necessary to ensure accurate reservations are made and guest seating is seamless. The role will typically report to the shift manager or restaurant owner. They may also be required to assist other staff members with additional duties as needed. A high school diploma or equivalent GED, and good command of the English language are required. Prior food service, restaurant, or hotel experience is preferred.

The general manager is responsible for keeping the restaurant running smoothly, efficiently, and profitably. They must provide a clean establishment, maintain product quality, and ensure a high speed of service to maximize customer satisfaction. Restaurant general managers who are successful have demonstrated business and team leadership abilities. They must keep staffing levels stable through hiring, training, and motivating team members. Time management, organization, and communication skills are also needed. This position requires prior management experience in a fast food or quick service restaurant capacity.

An executive chef is the leader of a restaurant kitchen and manages kitchen staff, creates new menu items, and ensures all dishes are prepared properly and consistently. They must be innovative in menu planning and ingredient use. The executive chef needs to ensure the restaurant remains profitable by controlling food costs, budgeting, and monitoring kitchen staffing levels. They lead by example and need excellent communication and interpersonal skills to motivate their kitchen personnel to perform at a high level. This role requires 7-8 years of culinary experience and some employers prefer a professional education in culinary arts.

Dishwashers work in kitchens cleaning dining equipment such as plates, glassware, and cooking tools used in meal preparation and food service. Before loading items into the dishwasher, they scrape away big particles and rinse dishes and silverware. They may also be called upon as needed to wash and empty trash cans, wipe down counters, sweep the kitchen, and do other cleaning duties. Work hours vary by establishment, as many food-related businesses are open early in the morning, late at night, and on weekends.

Cooks work in quick service restaurants, preparing food for customers. Tasks include using cooking equipment, setting up food stations, mixing ingredients, and making sure food is at a safe temperature for eating. You must have the ability to keep food preparation spaces clean and adhere to all safety regulations. To produce a high volume of food for customers, this position demands the ability to interact and communicate with team members in a dynamic and fast-paced environment. Previous food service experience, ideally in a fast food or quick service restaurant, is desired.

In a quick service restaurant, the cashier handles orders and collects payments from customers. Their primary responsibilities include greeting customers, answering menu questions, taking food and beverage orders, and keeping public areas clean. This position requires strong interpersonal and communication skills. No formal education requirements are needed.

Bartenders primarily work behind the bar, taking orders from patrons and preparing drinks. They should be well-versed in wines, beers, and liquors, as well as how to mix various cocktails and other drinks. The bartender also keeps the bar area clean, restocks drinks, replenishes bar snacks, keeps a supply inventory, and ensures that all bar equipment is in working order. This position requires extensive knowledge of beers, wines, and liquors, as well as exceptional customer service skills to interact with patrons.

An assistant manager is a food service professional who makes sure that daily operations run smoothly at a quick service restaurant. They are in charge of hiring, developing, and managing employees as well as overseeing inventory levels so the restaurant is profitable. They must assist team members in providing exceptional customer service and resolving any issues raised by customers. This position ensures that requirements for sanitation and safety are being met. Prior food service experience is required, and previous management experience is preferred. The standard education requirement is a high school diploma or GED equivalent.