What Are the Most Common Duties of a Restaurant Worker in New York City?

Working in a restaurant in New York City is a unique experience that requires quick thinking, a polite and friendly attitude, and the ability to thrive in a fast-paced environment. The duties of restaurant workers in the city vary depending on the type of establishment they work in, but they generally involve hiring staff, marketing the restaurant, training new employees, and serving food and beverages. A restaurant is typically divided into two parts: the front of house (FOH) and the back of house (BOH). FOH staff are responsible for customer-facing areas such as the bar, dining room, or reception.

Common FOH jobs include waiters, waiters, hostesses, and runners. BOH staff are responsible for tasks such as training new employees, overseeing cooking processes, developing menus, and contributing to marketing decisions. Chefs are also responsible for managing virtual restaurants, a growing phenomenon in the restaurant industry. When looking for a job in a restaurant, it's important to consider the advantages and disadvantages of several jobs in FOH and BOH.

Restaurant managers are responsible for scheduling and managing shifts, as well as for all other areas of the restaurant's daily operations. The type of job you choose will depend on many factors such as your position, the type of restaurant you work in, the time of day (and week) of your shifts, and the tip distribution system that your restaurant uses. If you're looking for an exciting job that involves interacting with people and working in a fast-paced environment, then working in a restaurant may be the perfect job for you. Regardless of the type of food service establishment you operate, you can use this list of restaurant positions and job descriptions to guide you through all your hiring decisions.

Leave Message

Your email address will not be published. Required fields are marked *