Responsibilities of each type of employee at the Sushi Patio
Role | Description |
Owner (Manager) | -hires and manages staff -oversees general restaurant operations -manages both front of restaurant and kitchen area -handles money management -oversees P&L statement |
Assistant Manager | -works on marketing initiatives -helps with P&L statement -assists with ordering and keeping inventory -in charge of management of sushi bar |
Hostess | -greet customers at the door -assigns guests to tables -provides menus to guests -answers phone -schedules reservations |
Head Waiter/ Waitress | -responsible for training new employees -handle complaints regarding service or food -supervise other waiters/waitresses -serve customers -escort customers to tables |
Waiter/ Waitress | -attends to guests and takes orders -offers information about the menu -transports food from kitchen to customer’s table -prepares checks and collect payment -serves food to customers |
Busser | -clears tables -pours green tea for guests |
Head Chef | -give directions to cooks -helps order food and keep inventory -creates recipes -prepares food in the kitchen |
Cook | -prepares food in the kitchen -prepares several meals at once -receives directions from the head chef |
Prep Cook | -cuts, cleans, stores and prepares food in the kitchen for the cook and head chef for cooking -organizes the pantry or kitchen storage -helps prepare food in the kitchen -receives directions from head chef or cooks |
Sushi Chef | -interact with diners -ensure freshness of fish and other ingredients -inventory, evaluate, and prepare all the fish for the day -maintain clean work station at all times -prepare sushi and sashimi |
Dishwasher | -maintains clean dishes, pots, plans, and utensils -maintains dishwashing equipment -places clean dishes in proper location |
