Running a restaurant is not just about food. It is about people, structure, and clear responsibility. One of the most common hidden problems in restaurants is this:

Everyone is busy, but no one clearly owns anything.

That usually starts with unclear or poorly defined restaurant employee titles. Titles are not just labels. They determine accountability, workflow, labor efficiency, and ultimately profit.

Here is a practical guide to restaurant employee titles, what each role actually does, and how owners can structure a team that runs smoothly even during peak hours.

Why Restaurant Employee Titles Matter So Much

When roles are unclear, you get:

• Managers doing server work

• Cooks handling inventory without training

• Servers bussing tables while guests wait

• Owners stepping in to solve daily chaos

Clear titles create:

• Faster service

• Better guest experience

• Controlled labor cost

• Easier training and scaling

Structure reduces stress for both you and your team.

Front of House (FOH) Restaurant Employee Titles

Front of House roles directly impact guests, reviews, and revenue per table.

Common FOH Titles and Responsibilities

1. Host or Hostess

• Greets guests

• Manages waitlists and reservations

• Controls table flow

Owner impact: First impression and table turnover start here.

‍

2. Server or Waiter

• Takes orders

• Upsells menu items

• Manages guest experience at the table

Owner impact: Drives average order value and tips.

‍

3. Bartender

• Prepares drinks

• Engages bar guests

• Often handles cash and tabs

Owner impact: Bar is usually a high-margin revenue center.

‍

4. Food Runner

• Delivers food from the kitchen to the tables

Owner impact: Faster food delivery means faster table turns.

‍

5. Busser

• Clears and resets tables

• Supports servers

Owner impact: Keeps service speed high during rush.

‍

6. FOH Manager or Floor Manager

• Oversees service

• Handles guest complaints

• Supports staff during busy hours

Owner impact: Protects reviews and overall service quality.

If your servers are also bussing, running food, and hosting, service will slow down, and guest satisfaction will drop.

Back-of-House (BOH) Restaurant Employee Titles

Back-of-House roles control food quality, consistency, and kitchen efficiency.

Common BOH Titles

‍

1. Executive Chef or Head Chef

• Designs menu

• Leads the kitchen team

• Ensures food quality and consistency

Owner impact: Shapes your brand through food.

‍

2. Sous Chef

• Second in command

• Supervises shifts

• Ensures standards are followed

Owner impact: Keeps kitchen operations stable daily.

‍

3. Line Cook

• Cooks dishes during service

• Works at a specific station

Owner impact: Direct impact on speed and consistency.

‍

4. Prep Cook

• Prepares ingredients before service

Owner impact: Good prep means shorter ticket times.

‍

5. Dishwasher or Steward

• Cleans dishes and equipment

• Maintains sanitation

Owner impact: Prevents service slowdowns and hygiene issues.

‍

6. Kitchen Manager

• Manages inventory

• Controls food cost

• Handles kitchen scheduling

Owner impact: One of the biggest drivers of profitability.

‍

Without a strong kitchen manager role, food cost and waste usually increase.

Management and Administrative Titles

As restaurants grow, these roles become critical.

‍

General Manager (GM)

• Runs daily operations

• Oversees FOH and BOH

Why owners need this: Frees you from daily firefighting.

‍

Assistant Manager

• Leads shifts

• Supports the GM

Why owners need this: Ensures consistency across different shifts.
‍

Restaurant Manager

• Coordinates between the kitchen and the service

Why owners need this: Reduces service gaps and confusion.
‍

Operations Manager

• Oversees multiple locations

Why owners need this: Standardizes processes across units.
‍

Purchasing or Inventory Manager

• Handles suppliers

• Tracks stock levels

Why owners need this: Direct impact on food cost control.
‍

HR or Training Lead

• Hiring

• Onboarding

• Staff training

Why owners need this: Reduces turnover and improves service quality.

Modern Hybrid Roles in Today’s Restaurants

As restaurants become more digital, new roles are emerging.

Online Orders Coordinator

• Manages delivery apps and online orders

• Handles order accuracy

Why this matters: Delivery is now a major revenue stream.

POS or Systems Lead

• Manages POS system

• Handles reports and integrations

Why this matters: Data driven decisions depend on clean system usage.

Reporting or Data Lead

• Tracks sales trends

• Monitors labor percentage and food cost

Why this matters: Better numbers lead to better decisions.

With platforms like NOVA Platform, many manual tasks move into the system, so staff can focus more on guests and food instead of paperwork.

How Many Employees Does Your Restaurant Actually Need

It depends on your concept and volume.

Small Café

• 1 manager

• 2 to 3 FOH staff

• 1 to 2 BOH staff

Casual Dining Restaurant

• GM or manager

• Full FOH team, including runners and bussers

• Kitchen team with prep and line cooks

High Volume or Multi-Location Restaurant

• GM

• Assistant managers

• Kitchen manager

• Dedicated inventory or purchasing role

As volume increases, specialization becomes more important than multitasking.

Biggest Mistakes Owners Make with Employee Titles

• Calling everyone a manager

• No clear kitchen manager role

• No floor manager during peak hours

• Owner acting as GM forever

These mistakes lead to burnout, inconsistent service, and limited growth.

How Technology Changes Restaurant Roles

Modern systems reduce manual workload.

With a platform like NOVA Platform, restaurants can:

• Automate sales and labor reporting

• Track inventory more accurately

• Improve scheduling decisions

This means fewer hours spent on admin and more focus on service, food quality, and guest experience.

Final Takeaway

Restaurant employee titles create structure. Structure creates accountability. Accountability improves service. Better service leads to more repeat guests and higher revenue.

Start by listing your current team and their titles. Then match each title to real responsibilities. You will quickly spot where roles overlap, where gaps exist, and where your restaurant is losing time and money.