Introduction to hospitality roles

Introduction to Hospitality Roles

Front of House and Back of House Roles

• Front of House roles: These are the positions that interact directly with customers. This could be a host/hostess, server/waiter, bartender or concierge.
• Back of House roles: These roles are more operational and administrative, examples include kitchen roles such as chefs, kitchen aids, dishwashers, as well as other non-guest-facing positions like cleaners and maintenance workers.

Specific Positions Explained

• Host/Hostess: The face of the establishment, the host/hostess is usually the first person a customer interacts with, responsible for welcoming guests, seating them and managing reservations.
• Servers/Waiters: The main point of contact between the kitchen and the customer, servers take orders, deliver food, and ensure customer needs are met during their meal.
• Bartender: Specialists in beverage service, they make and serve drinks, assist in menu selections and often contribute to the overall atmosphere with their personality and knowledge.
• Chef: The chef is the creative power behind the food of an establishment. This can range from head chef to sous-chefs or line cooks, all collaborating to create dishes to serve.
• Kitchen Aids: These individuals normally aid in food preparation, cleaning and other tasks to support the chef(s).
• Concierge: Often found in hotels, a concierge assists guests with various services such as booking restaurants, arranging transportation, or providing information on local attractions.
• Cleaners and maintenance staff: These roles ensure that the establishment is clean, hygienic, and functioning properly. This includes cleaning kitchen equipment, dishes, bathrooms, dining areas, as well as carrying out minor repairs or reporting them to maintenance professionals.

Shift Leaders and Managers

• Shift leaders: A shift leader directs the operations of the establishment during their assigned shift. They may help schedule employees’ hours, solve immediate problems or conflicts among staff, and ensure smooth operation.
• Managers: Hospitality managers have the overall responsibility for the operation of the establishment. This includes hiring and training staff, ensuring quality of food and service, managing budgets and financial plans, and promoting the business.

Roles can vary

• Depending on the size of the establishment, the range of roles can be different. Not every place will have every role, and some roles may have different responsibilities in different types of establishments.
• Always consider the setting of the job (e.g hotel, restaurant, bar, catering) when analyzing different hospitality positions.

Finally, always remember that all roles in the hospitality sector are dedicated to providing excellent customer service. This is the main goal regardless of the specific job you are doing.