The document outlines job descriptions for various positions in a restaurant. It provides details on who each role reports to, a summary of responsibilities, who they supervise, and limits of authority. Positions described include restaurant manager, senior captain, captain, steward, restaurant hostess, busboy, wine butler, carver, and disc jockey. The job descriptions establish a common understanding of each position and can be used for training, performance evaluations, and legal purposes.

1. Job Descriptions
It is a documented profile of a Job. It has several
benefits to the individual and organizations such
as :
• It helps both a superior and subordinate to have
a common perspective of the job.
• It is a legal document in the case of any
litigation between the employer and employee.
• It acts as the basis of training an employee.
• It acts as the basis of evaluating an employee’s
performance. Now, lets study the brief Job
descriptions of all restaurant
positions

2. Restaurant manager
• Reports to: F&B Manager and General Manager
• Job summary: To recommend and meet budgets
and goals by leading a service team that ensures
quality service standards with personalized guest
attention.
• Supervises: Senior captain, captains, hostess,
servers, busboys and apprentices
• Limits of authority: Evaluate performance of
staff, discipline of staff, can void checks

3. Senior Captain
• Reports to: Restaurant manager and F&B Manager
• Job Summary: Organize, supervise and train all
service personnel in the restaurant with a view to
providing quick and personalized food and
beverage service to guests.
• Supervises: Restaurant captains, hostess, servers
and apprentices.
• Limits of authority: Recommending authority but
initiates the performance appraisals of staff for the
final approval of the manager.

4. Captain
• Reports to: Senior Captain and Restaurant
Manager
• Job Summary: To organize and supervise an
assigned restaurant station with a view to
providing fast and efficient food and beverage
service.
• Supervises: Servers, busboy and apprentices in
his/her charge
• Limits of authority: Only advisory to the Captain

5. Steward (Waiter)
• Reports to: Captain and Senior Captain
• Job Summary: To provide quick and personalized
food and beverage service to guests at allotted
tables as per standards of service laid down and to
guest satisfaction
• Supervises: Assistant waiters, busboys and
trainees.
• Limits of Authority: None

6. Restaurant Hostess
• Reports to: Senior Captain and Restaurant
Manager
• Job Summary: To receive and record table
reservations requested for the restaurant. To
extend warm and courteous welcome and
hospitality to guests visiting the restaurant and
allot them a table.
• Supervises: None
• Limits of authority: Can allocate tables
independently

7. Busboy (Assistant Waiter)
• Reports to: Station Captain and Senior Captain.
• Job Summary: To provide supportive help to
stewards in mis-en-place, clearance of soiled
dishes, table set-ups, replenishing guest water
and drinks, and ultimate food and bevarage
service to guests.
• Supervises: None
• Limits of Authority: None

8. Wine Butler
• Reports to: Senior Captain and Restaurant
Manager
• Job Summary: To present and serve wine and
spirits to guests as per the standards of the
establishment
• Supervises: None
• Limits of authority: May dialogue with guest
directly to procure business

9. Carver
• Reports to: Senior Captain and Restaurant
Manager
• Job Summary: To present and serve prepared
roasts to guests as per the standards of the
establishment.
• Supervises: None
• Limits of authority: May dialogue with guests for
the purpose of sales and service

10. Disc Jockey
• Reports to: Discotheque Manager and F&B
Manager/Owner
• Job Summary: To operate maintain and control
the audio-visual systems in the discotheque so as
to provide recorded music for dancing and
lighting effects
• Supervises: None
• Limits of authority: Recommending authority for
the purchase of music and equipments.