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Department manager

make sure that the target revenue is reached in the specified time period. He buys the materials and shii. He coordinates with the kitchen by planning menus. So hes basically the guy who manages the manager’s restaurant, he just wants money and thats all.

Restaurant bar or outlet manager

Conducts inventory checking, purchases the required stock. He selects, supervises, trains and evaluates the subordinates. Prepares reports about the staff and sales for the department manager. He controls the expenses for the department maanger, he handles the daily sales by rizzing up the cashiers all the while handling guest complaints and provides sepcial requests.

Room service staff

Recieves room service orders from guests. its in the name bro

Head waitstaff or team leader

Ensures that the services are carried out in accordance with prescribee standards and policies. He is the leader so he assists the restaurant manager, he too handles complaints from guests but doesnt provide special requests, instead handles conflicts between subordinates. He trains and assist subordinates in performing their duties. he doesnt select

Executive chef

Does the planning and supervises the kitchen. he prepares the menu in accordance with costing from the department maanger since he assists with the menu. He budgets and schedules.

bar staff

prepares beverages according to prescribe standards, he manages the inventory of the bar’s materials and supplies. Assists the guests in chossing their beverage

Receptionist

Welcomes and greets you, he even shows you to your table. This is thanks to his ability to coordinate with the waitstaff about the table availability and reservations

Waitstaff

Takes fNB orders and serves them as well. He reports to the station waitstaff like a bitch and only wants money so he looks for opportunities to scam you for higher revenue

Busboy/runner

Clears the dishes and beverages, cleans the table, assists the waitstaff and bartenders with serving and cleans counters. He restocks wait stations and buffet tables, resets tables and helps guests with their table according to their comfortability all the while keeping the restaurant clean so they wont get sued if someone slips and fucking dies.

Sous chef

supervises the preparation of food and oversees the food service in pick up counters. Basically gordon ramseys job in hells kitchen

Line cooks

leads most of the cooking in their respective station.

Commis

Performs and maintains Mise-en-place, prepares the ingredients, equipment and shii for the chefs to work their magic. He maintains the cleanliness in the kitchen

Dishwasher

he also disposes food scraps.. He is just the cleaning guy so he inspeocts the utensils and cleaning equpment and supplies like an obsessive little fuck.

Cashiers

Responsible for keeping all the earnings of the food and beverage operations. including the making and releasing of bills from food and drink checks.