Short Job Profiles – Service & FOH

Whether it is a charming host, a nimble waiter or a silver-tongued sommelier, in the front of house, it is not just about trays, but about the talent to delight. FOH roles are stage, sensor and social science rolled into one. Those who shine here do not merely serve food – they serve experiences. This chapter explores key roles, requirements and skills.

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Page count: 29 pages

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Publication date: January 2026

Inhalt

1. Index
2. Short Profiles for FOH (Front of House)
Service Positions
Summary in Brief
Service Staff in your Restaurant
Estimated Staff Requirements
Table and Station Plan
3. Organisational Chart “OrgChart”
Why an OrgChart Is So Valuable
Types of F&B Operations
Tronc – The French Tip‑Pooling System
4. Service Systems
French Service System (Chef‑de‑Rang System)
Single‑Waiter or Station‑Waiter System
Two‑Waiter System
Head Waiter or Cash Waiter System
5. Profiles
Head Waiter, Maître d’, Maître d’hôtel
Sommelier, Wine Waiter
Station Waiter, Chef de Range, Supervisor
Waiter, Demi Chef de Range
Further Common Positions
Maître d’hôtel (Head Waiter, Restaurant Captain)
Additional Head Waiters (2nd, 3rd Head Waiter)
Commis de Rang, Junior Waiter
Commis de Suite
Commis Débarrasseur
Apprenti Garçon, Apprentice
Assistant Waiter, Commis, Runner
Bar Tender, Bar(wo)man, Chef de Bar
Barista
Reception, Hostess
6. Possible positions for Gastronomy
7. Biographical Note
Walter Sperger, F&B Consultant and Author

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