Restaurant Front of House Hierarchy: Manager to Busser

A restaurant may be known for its food, but the front-of-house staff determines much of what customers actually experience.

From the moment a guest walks through the door until the moment they leave, several employees may work together to:

• Manage reservations
• Seat the table
• Take orders
• Serve drinks
• Deliver food
• Clear dishes
• Handle payments
• Resolve problems

Just like a commercial kitchen has a hierarchy of executive chefs, sous chefs, line cooks, prep cooks, and dishwashers, the dining room also has its own chain of command.

This is known as the front-of-house hierarchy, often shortened to FOH hierarchy.

A typical full-service restaurant might be organized like this:

1. General Manager
2. Assistant General Manager or Front-of-House Manager
3. Maître d' or Dining Room Manager
4. Shift Leader, Captain, or Head Server
5. Server
6. Bartender and Bar Team
7. Host or Hostess
8. Food Runner
9. Busser or Server Assistant

Not every restaurant uses every one of these titles.

A small neighborhood restaurant may have one manager supervising hosts, servers, bartenders, runners, and bussers.

A luxury hotel or fine-dining restaurant may have multiple managers, a maître d', captains, sommeliers, servers, back waiters, runners, bartenders, and other specialized employees.

This guide explains the restaurant front-of-house hierarchy from the general manager down, what each position does, who they typically report to, and how front-of-house staff work together during a busy restaurant service.

What Does Front of House Mean in a Restaurant?

The front of house includes the employees and areas of the restaurant that interact most directly with guests.

This commonly includes:

• Entrance
• Host stand
• Dining room
• Bar
• Waiting area
• Patio
• Private dining rooms

Front-of-house employees can include:

• Managers
• Hosts
• Servers
• Bartenders
• Sommeliers
• Food runners
• Bussers
• Cashiers

Front of House vs. Back of House

Restaurants are often divided into two major operational sides.

The two teams are separate, but they depend heavily on one another.

The kitchen can prepare perfect food, but poor dining-room service can still ruin the customer's experience.

The front of house can provide excellent service, but it cannot compensate indefinitely for slow or inconsistent food.

Restaurant Front-of-House Hierarchy at a Glance

This chart is only a general example.

Hosts, bartenders, servers, runners, and bussers are often different branches of the same FOH team rather than a strict ladder where every position reports directly to the one listed above it.

1. General Manager

At the top of the restaurant's day-to-day operating hierarchy is usually the general manager, commonly called the GM.

The general manager is responsible for much more than the dining room.

They may oversee:

• Front-of-house operations
• Labor
• Scheduling
• Hiring
• Training
• Sales
• Customer service
• Inventory
• Cash handling
• Restaurant policies
• Coordination with kitchen management

The GM is often the bridge between restaurant ownership and the employees running daily operations.

Who Does the General Manager Report To?

Depending on the restaurant, a general manager may report to:

• The restaurant owner
• A managing partner
• A regional manager
• A director of operations
• Corporate leadership

In an independently owned restaurant, the owner may also serve as the general manager.

What Does the GM Do During Service?

Although general managers spend time on administrative work, they may also be highly visible during busy service.

A GM may:

• Check the reservation book
• Monitor the dining room
• Speak with guests
• Handle serious complaints
• Help at the host stand
• Monitor ticket times
• Coordinate with the chef
• Approve discounts or comps
• Move employees where help is needed

The General Manager Is Responsible for the Big Picture

A server is focused on their tables.

A bartender is focused on the bar.

A host is focused on seating.

The GM needs to watch the entire restaurant.

For example, the GM may notice that:

• The bar is overwhelmed
• The kitchen has a 25-minute ticket time
• The host is seating tables too quickly
• One server has too many guests
• Several customers are waiting for clean tables

The manager needs to coordinate a response across the entire operation.

2. Assistant General Manager or Front-of-House Manager

Below the GM, larger restaurants often have an assistant general manager, front-of-house manager, or service manager.

This position focuses more directly on the dining room.

Responsibilities can include:

• Supervising FOH employees
• Running pre-shift meetings
• Assigning server sections
• Managing breaks
• Checking table setups
• Resolving customer complaints
• Monitoring service standards
• Closing the restaurant
• Training new FOH employees

What Is a Pre-Shift Meeting?

Before service begins, the manager may gather the front-of-house team for a short meeting.

They may discuss:

• Reservations
• Large parties
• VIP guests
• Menu specials
• Items that are unavailable
• Staffing assignments
• Service goals

A strong pre-shift meeting helps everyone begin service with the same information.

3. Maître d' or Dining Room Manager

In upscale and fine-dining restaurants, the front-of-house hierarchy may include a maître d'.

The full French title is maître d'hôtel.

The maître d' is responsible for the dining room and overall guest flow.

They may:

• Welcome guests
• Manage reservations
• Assign tables
• Coordinate seating
• Monitor service quality
• Recognize regular customers
• Handle special requests
• Coordinate large parties

Maître d' vs. Host

These positions are sometimes confused.

A host typically manages the entrance and seating process.

A maître d' usually has broader responsibility for the entire dining room.

Many modern casual restaurants do not have a maître d'.

The FOH manager and host team perform those responsibilities instead.

4. Captain, Head Server, or Shift Leader

Fine-dining restaurants and large dining rooms may have a captain or head server.

This is usually an experienced server with additional responsibility.

A captain may oversee:

• Several tables
• A team of servers
• Server assistants
• Table pacing
• Special requests
• Wine service
• High-profile guests

What Is a Server Section?

Most full-service dining rooms are divided into sections.

For example:

• Server 1: Tables 1 through 6
• Server 2: Tables 7 through 12
• Server 3: Tables 13 through 18

Each server is primarily responsible for the guests seated in their section.

A captain or manager may supervise several sections.

Why Sections Matter

Without sections, several servers could approach one table while another table receives no service.

Sections create clear responsibility.

The host also needs to understand these sections so tables are distributed fairly.

5. Server

The server, traditionally called a waiter or waitress, is the front-of-house employee who usually has the most interaction with a dining-room guest.

The server manages the table through most of the meal.

What Does a Restaurant Server Do?

A server may:

• Greet the table
• Explain the menu
• Answer questions
• Recommend dishes
• Take food orders
• Take beverage orders
• Communicate allergies
• Check on the table
• Clear some dishes
• Offer dessert
• Present the bill
• Process payment

A Great Server Is More Than an Order Taker

Good servers manage the pace of the meal.

They need to know when to:

• Approach the table
• Give guests more time
• Send the next course
• Refill drinks
• Clear plates
• Offer dessert

They also need strong menu knowledge.

Servers Need to Understand the Restaurant's Tabletop

Servers frequently handle:

• Plates
• Bowls
• Flatware
• Water glasses
• Serving dishes
• Pitchers

Nishi Enterprise carries a large Dinnerware & Tabletop collection for commercial restaurant service.

Restaurants can also browse dedicated collections for commercial flatware and restaurant drinkware.

Why Servers Need Strong Menu Knowledge

A guest may ask:

• Is this dish spicy?
• Does this contain nuts?
• What comes with the entree?
• Which dish would you recommend?
• Can this be prepared without dairy?

The server needs to know the answer or know how to quickly confirm it with the kitchen.

Servers Are the Communication Link Between Guest and Kitchen

The guest does not usually speak directly with the line cook preparing the food.

The server communicates the guest's order to the kitchen.

That makes accuracy extremely important.

If a guest says:

"No onions, allergy."

that information needs to reach the kitchen correctly.

Where Does the Sommelier Fit?

Fine-dining restaurants may have a sommelier, or wine specialist.

The sommelier may be responsible for:

• Wine list development
• Wine purchasing
• Wine storage
• Pairing recommendations
• Wine service
• Training servers about wine

In a highly formal restaurant, the sommelier can be a senior specialist who works alongside the maître d', captains, and management team.

Most casual restaurants do not employ a dedicated sommelier.

6. Bar Manager

Restaurants with significant alcohol service may have a separate bar manager.

The bar can operate almost like its own department inside the front of house.

The bar manager may be responsible for:

• Bartender scheduling
• Beverage inventory
• Cocktail recipes
• Bar cleanliness
• Beverage cost
• Ordering
• Training
• Service standards

The bar manager commonly reports to the general manager or FOH manager.

7. Bartender

The bartender is responsible for preparing drinks for both bar guests and dining-room tables.

Bartenders may make:

• Cocktails
• Mocktails
• Soft drinks
• Juices
• Other beverages

They may also:

• Serve customers seated at the bar
• Take food orders
• Process payments
• Restock beverages
• Clean glassware

The Service Bar Supports the Entire Dining Room

A bartender may have ten customers sitting directly at the bar while also receiving drink tickets from twenty dining-room tables.

This is why bar organization and communication are important.

Where Does the Barback Fit?

A busy bar may have a barback.

The barback supports bartenders by:

• Restocking ingredients
• Bringing clean glassware
• Refilling ice
• Cleaning
• Removing trash
• Organizing supplies

The relationship is similar to a server assistant supporting a server.

8. Host or Hostess

The host is often the first employee a customer sees.

That makes this position much more important than simply showing guests to a table.

What Does a Restaurant Host Do?

The host may:

• Greet guests
• Manage reservations
• Manage the waitlist
• Answer phones
• Seat customers
• Assign tables
• Monitor table status
• Coordinate large parties
• Answer basic restaurant questions

The Host Controls the Pace of the Restaurant

This is one of the most overlooked parts of the job.

Imagine five parties arrive at exactly 7 p.m.

The host could seat all five immediately.

But that might give one server:

• Table of 4
• Table of 2
• Table of 6

within three minutes.

Those tables all need:

• Menus
• Water
• Drink orders
• Food orders

at roughly the same time.

Then all of those orders may hit the kitchen together.

A skilled host paces seating so neither the server nor the kitchen becomes overwhelmed.

Why Table Rotation Matters

The host typically tries to distribute guests fairly across server sections.

If Server A already has four active tables and Server B has one, the next party may be seated in Server B's section.

This helps create:

• Fair workloads
• Better service
• More consistent ticket flow

9. Food Runner

The food runner connects the kitchen with the dining room.

Once dishes are finished, runners help deliver them to guests quickly.

What Does a Food Runner Do?

A food runner may:

• Pick up plates from the kitchen pass
• Verify table numbers
• Carry food safely
• Deliver the correct dish to the correct customer
• Describe dishes
• Bring additional sauces or sides
• Communicate problems back to the kitchen

Why Restaurants Use Food Runners

Imagine a server has six tables.

If the server has to stop taking an order every time another table's food is ready, service can become inefficient.

A runner allows finished food to leave the kitchen immediately.

This is especially important for food that needs to be served hot.

Food Runners Need to Know the Menu Too

A runner should not arrive at a table and ask:

"Who ordered this?"

Well-trained runners should understand:

• Table numbers
• Seat positions
• Menu items
• Common modifications

In more formal restaurants, food may be delivered using precise seat numbers so the runner already knows exactly where every plate belongs.

Serving Trays Can Support Front-of-House Service

Depending on the restaurant's service style, FOH employees may use trays for drinks, appetizers, shared dishes, or table service.

Nishi Enterprise's commercial serving ware collection includes restaurant trays, platters, pitchers, and other service pieces.

For presentation-oriented service, the Winco HPO-14 Stainless Steel Rectangular Serving Tray provides a commercial 18/8 stainless steel option for appetizer and food presentation.

10. Busser or Server Assistant

The busser is another critical support position.

In more formal restaurants, the position may be called:

• Server Assistant
• Back Waiter
• Waiter's Assistant

The exact responsibilities vary.

What Does a Busser Do?

A busser may:

• Clear dirty plates
• Reset tables
• Refill water
• Replace flatware
• Remove empty glasses
• Bring bread
• Clean spills
• Help servers during busy periods

Why Bussers Are Important for Table Turnover

Imagine a customer leaves at 7:30 p.m.

Another party is waiting for the table.

The table needs to be:

1. Cleared
2. Cleaned
3. Reset
4. Inspected

before the next party can sit.

If bussers can reset a table in five minutes instead of fifteen, the restaurant may serve more customers during the same evening.

Bus Boxes Help Clear Tables Efficiently

Bussers need a practical way to transport dirty:

• Plates
• Bowls
• Flatware
• Glassware

back toward the dish area.

The Thunder Group PLDB006 Bus Box sold by Nishi Enterprise is designed for clearing tables, carrying dishes, sorting supplies, and supporting restaurant and hospitality operations.

Server vs. Busser

What Is a Server Assistant?

A server assistant may perform many of the same duties as a busser but with greater involvement in active table service.

For example, a server assistant might:

• Pour water
• Bring bread
• Clear courses
• Replace flatware
• Reset the table between courses

This structure is more common in upscale and fine-dining restaurants.

Where Does a Cashier Fit?

Fast-casual restaurants, cafes, quick-service restaurants, and takeout-focused businesses may have cashiers instead of traditional servers.

The cashier may:

• Take orders
• Process payments
• Answer menu questions
• Handle pickup orders
• Package some orders

In these restaurants, the hierarchy may look more like:

General Manager → Shift Manager → Cashier / Counter Staff → Runner / Busser

What Is a Shift Leader?

A shift leader is an experienced employee trusted with additional responsibility during a particular shift.

They may:

• Assign side work
• Help solve customer problems
• Coordinate breaks
• Close sections
• Support managers

Shift leaders are common in casual and fast-casual restaurants where a full management team may not be present at every moment.

How Does Front-of-House Service Work During Dinner?

The hierarchy becomes easier to understand when you follow one table through the restaurant.

Step 1: Guest Arrives

The host greets the guests and checks the reservation or waitlist.

Step 2: Guest Is Seated

The host selects a table based on availability and server rotation.

Step 3: Server Greets the Table

The server introduces themselves, explains specials, and begins beverage service.

Step 4: Drinks Are Prepared

Alcoholic or specialty drinks may be sent to the bartender.

Step 5: Food Order Is Sent to Kitchen

The server enters the order.

Step 6: Food Is Prepared

The kitchen works on the dishes.

Step 7: Food Runner Delivers the Food

Once complete, a runner or server brings the dishes to the table.

Step 8: Server Maintains the Table

The server checks drinks, food quality, and additional needs.

Step 9: Busser Clears Dishes

Empty plates and glasses are removed throughout the meal.

Step 10: Payment

The server or cashier processes payment.

Step 11: Table Is Reset

The busser prepares the table for the next guests.

How Does the Front of House Communicate With the Kitchen?

Communication between the dining room and kitchen is one of the most important parts of restaurant operations.

FOH employees need to communicate:

• Orders
• Allergies
• Modifications
• Large-party timing
• Customer complaints
• Missing dishes

The kitchen communicates back:

• Sold-out items
• Ticket delays
• Menu questions
• Finished orders

Why the Host and Kitchen Are More Connected Than They Seem

The host does not cook anything.

But seating decisions can directly affect the kitchen.

If the host seats:

• A table of 6
• A table of 8
• A table of 4

within a few minutes, nearly 20 orders may enter the kitchen at once.

Strong restaurants manage the entire guest flow rather than treating each department separately.

Why Front-of-House Managers Watch Ticket Times

A restaurant manager should know whether the kitchen is running:

• Normally
• Slightly behind
• Seriously delayed

If the kitchen is backed up, the manager may ask the host to temporarily slow seating.

The server may also need to manage customer expectations.

How a Small Restaurant Front-of-House Hierarchy Works

A small restaurant may have a very simple structure.

For example:

1. General Manager
2. Shift Manager
3. Servers
4. Host
5. Busser

The manager might also work the host stand.

The server may run their own food.

The busser may also help with water service.

Example Small Restaurant FOH Team

The exact staffing depends on service style and customer volume.

How a Large Restaurant Front-of-House Hierarchy Works

A large fine-dining restaurant might have:

1. General Manager
2. Assistant General Manager
3. Maître d'
4. Dining Room Managers
5. Sommelier
6. Captains
7. Servers
8. Server Assistants
9. Bartenders
10. Barbacks
11. Hosts
12. Food Runners
13. Bussers

The larger and more formal the restaurant, the more specialized each role can become.

Front-of-House Hierarchy in an Indian Restaurant

An Indian restaurant may use essentially the same front-of-house structure as any other full-service restaurant.

A medium or large Indian restaurant might have:

1. General Manager
2. FOH Manager
3. Host
4. Servers
5. Bartender
6. Food Runners
7. Bussers

However, the style of service can create some additional responsibilities.

Indian Restaurant Servers May Handle More Shared Dishes

Indian meals frequently involve several dishes being placed in the middle of the table.

A server might deliver:

• Curries
• Rice
• Naan
• Kebabs
• Chutneys
• Raita

for everyone at the table to share.

This means servers need to understand how to organize many pieces of tabletop equipment at once.

Nishi Enterprise's commercial tabletop collection includes serving bowls, thalis, flatware, drinkware, and other pieces used throughout Indian restaurant service.

Water Service Is an Important FOH Responsibility

Servers, bussers, or server assistants may be responsible for keeping water available throughout the meal.

A restaurant may use:

• Individual glasses
• Table pitchers
• Server-carried pitchers

Nishi Enterprise carries a dedicated commercial water pitcher collection with stainless steel and other restaurant service options.

Using pitchers strategically can reduce the number of trips employees need to make for individual refills.

Flatware Reset Is Part of Service

In more formal restaurants, the table may be reset between courses.

That can mean replacing:

• Forks
• Knives
• Spoons

Nishi Enterprise's commercial restaurant flatware collection includes dinner forks, salad forks, dinner knives, spoons, teaspoons, serving utensils, and multiple matching patterns.

Dinnerware Is Part of the Front-of-House Experience

The kitchen prepares the food, but the guest experiences it on the plate delivered by the front of house.

Restaurant presentation may involve:

• Dinner plates
• Appetizer plates
• Pasta bowls
• Serving bowls
• Platters
• Dessert plates

Restaurants planning their table presentation can browse Nishi Enterprise's Dinnerware & Tabletop collection for commercial restaurant service pieces.

How Do You Move Up the Front-of-House Hierarchy?

There is no single path, but a common career progression might look like:

Busser → Food Runner → Server → Head Server → FOH Manager → General Manager

Another path may be:

Host → Lead Host → Maître d' → FOH Manager → General Manager

A bar employee might follow:

Barback → Bartender → Lead Bartender → Bar Manager → General Manager

Can a Busser Become a Server?

Yes.

Busser and food-runner positions can be excellent ways to learn:

• Table numbers
• Menu items
• Restaurant pacing
• Guest interaction
• Service standards

Once an employee understands how the dining room works, they may be ready to train as a server.

What Does a Server Need to Learn to Become a Manager?

Being an excellent server does not automatically mean someone will be an excellent manager.

A manager needs to understand:

• Scheduling
• Labor cost
• Guest complaints
• Training
• Reservations
• Cash control
• Employee performance
• Kitchen coordination
• Restaurant profitability

Management requires thinking about the entire restaurant rather than one section.

Who Handles Customer Complaints?

The server should usually attempt to resolve simple issues.

For example:

• A missing sauce
• A drink refill
• An incorrect side

More serious complaints should usually be escalated to management.

This may include:

• Food-quality complaints
• Long delays
• Service complaints
• Billing disputes
• Major order errors

Why Managers Visit Tables

A manager checking on customers can:

• Identify problems early
• Build relationships with regulars
• Support servers
• Show customers that leadership is present

A complaint is usually easier to resolve before the customer leaves the restaurant.

Does Every Restaurant Need a Host?

No.

A small restaurant may have:

• A manager
• A server
• A bartender

handle incoming guests.

However, once reservation and walk-in volume becomes significant, a dedicated host can improve dining-room flow considerably.

Does Every Restaurant Need Food Runners?

No.

Servers can run their own food.

But food runners become increasingly useful as:

• The restaurant grows
• Servers manage larger sections
• Ticket volume increases
• The kitchen is farther from the dining room

Does Every Restaurant Need Bussers?

Again, no.

Servers may clear and reset their own tables in smaller restaurants.

However, bussers can increase efficiency in high-volume dining rooms by allowing servers to spend more time with guests.

How Many Tables Should a Server Handle?

There is no universal number.

The appropriate section depends on:

• Restaurant concept
• Table size
• Service level
• Menu complexity
• Support staff

A fine-dining server may have only a few tables because each table requires significant attention.

A casual restaurant server may manage a larger section.

Support Staff Can Increase Server Capacity

A server who must personally:

• Take every order
• Run every plate
• Refill every water
• Clear every dish
• Reset every table

can only handle so many tables.

Add runners and bussers, and the server can focus more attention on guest interaction and order management.

Why Restaurant Hierarchy Matters

Without clear responsibility, employees may assume someone else will handle a problem.

A good hierarchy establishes who is responsible for:

• The entire restaurant
• The dining room
• Server sections
• The bar
• The entrance
• Food delivery
• Table clearing

Hierarchy Does Not Mean Every Employee Is Less Important

A busser may rank below the general manager on an organizational chart, but the restaurant still depends on that busser.

If tables are not cleared:

• New customers cannot sit
• Servers become overwhelmed
• The dining room looks messy

If the host makes poor seating decisions, servers and the kitchen can become overloaded.

If food runners are slow, finished food loses quality.

Every role affects the guest experience.

Front-of-House Equipment Checklist

FOH employees rely on more equipment than guests may realize.

Tabletop

• Commercial dinnerware
• Restaurant flatware
• Drinkware

Water and Beverage Service

• Restaurant water pitchers
• Carafes
• Glasses

Serving

• Commercial serving ware
• Serving trays
• Platters
• Serving bowls

Clearing Tables

• Commercial bus boxes

Restaurant operators can browse Nishi Enterprise's broader Tabletop collection for serving ware, flatware, drinkware, thalis, bowls, and other products used throughout front-of-house service.

Frequently Asked Questions About Front-of-House Hierarchy

Who is at the top of the front of house?

The general manager is typically the highest-ranking day-to-day restaurant manager. In larger operations, the GM may oversee both FOH management and coordinate closely with kitchen leadership.

What is below the general manager?

An assistant general manager, front-of-house manager, service manager, or dining-room manager commonly reports to the GM.

What is a front-of-house manager?

The FOH manager supervises dining-room employees and helps manage service quality, sections, customer complaints, staffing, and shift operations.

What is a maître d'?

A maître d' is a senior dining-room professional who may oversee reservations, guest seating, table assignments, important guests, and overall dining-room service.

Is a maître d' the same as a host?

Not usually. A host primarily greets and seats guests, while the maître d' traditionally has broader responsibility for the dining room.

What is a head server?

A head server or captain is an experienced service employee who may lead a section, assist other servers, and handle more complex guest service.

What does a restaurant server do?

Servers explain the menu, take orders, communicate with the kitchen, monitor the meal, handle guest requests, and often process payment.

What does a host do?

Hosts greet customers, manage reservations and waitlists, assign tables, and help pace the dining room.

What does a food runner do?

Food runners transport finished dishes from the kitchen to the dining room and help ensure each item reaches the correct guest quickly.

What does a busser do?

Bussers clear dishes, reset tables, refill water, support servers, and help keep the dining room clean and ready for new guests.

What is a server assistant?

A server assistant supports table service by clearing dishes, replacing flatware, refilling water, resetting tables, and helping the primary server.

What does a bartender do?

Bartenders prepare beverages for bar guests and dining-room customers and may also take food orders and payments from customers seated at the bar.

What is a barback?

A barback supports bartenders by restocking beverages, ice, glassware, and supplies while helping maintain the bar area.

What does a sommelier do?

A sommelier is a wine specialist responsible for wine recommendations, wine service, and often wine-list development and purchasing.

Who reports to the front-of-house manager?

Depending on the restaurant, hosts, servers, bartenders, food runners, bussers, and shift leaders may all fall under FOH management.

What is the front-of-house hierarchy in a small restaurant?

A small restaurant may simply have a general manager or shift manager supervising hosts, servers, bartenders, and bussers without additional management layers.

What is the front-of-house hierarchy in fine dining?

A fine-dining restaurant may include a general manager, assistant GM, maître d', dining-room manager, sommelier, captains, servers, server assistants, hosts, runners, bartenders, and bussers.

Can a busser become a server?

Yes. Bussing and food running are common entry points where employees can learn table numbers, service flow, menu knowledge, and dining-room operations before training as servers.

Where can restaurants buy front-of-house supplies?

Nishi Enterprise carries restaurant dinnerware, flatware, drinkware, water pitchers, serving ware, and other commercial tabletop supplies for restaurant dining rooms.

Final Thoughts: How the Front-of-House Hierarchy Works

A restaurant's front of house is a team, but it still needs a clear structure.

At the top is usually the:

General Manager

followed by positions such as:

Assistant General Manager or Front-of-House Manager

In a formal restaurant, there may also be a:

Maître d' or Dining Room Manager

Below the management team are the employees directly operating the dining room:

• Captains
• Servers
• Bartenders
• Hosts
• Food runners
• Bussers
• Server assistants

The exact structure depends on the restaurant.

A 30-seat cafe may have three employees performing several of these jobs at once.

A luxury restaurant may have a separate employee for almost every function.

The important thing is that everyone understands their responsibilities.

The host controls guest flow.

The server manages the table.

The bartender controls beverage production.

The food runner connects the kitchen to the dining room.

The busser keeps tables turning.

The manager watches the entire operation and solves problems that affect more than one employee or department.

All of these employees also rely on the physical tools used throughout restaurant service.

Servers need durable commercial dinnerware and restaurant flatware.

Water and beverage service depends on appropriate drinkware and commercial water pitchers.

Food runners and servers may use commercial serving ware and trays, while bussers can use equipment such as the Thunder Group PLDB006 Bus Box to move dirty dishes efficiently from the dining room.

The front of house is ultimately responsible for turning the food produced by the kitchen into a complete restaurant experience.

A customer may remember the meal, but they also remember:

• How they were greeted
• How long they waited
• Whether their server was attentive
• Whether their food arrived correctly
• Whether the table was clean
• How problems were handled

That is why a strong front-of-house hierarchy is just as important to a successful restaurant as the hierarchy inside the kitchen.