Library Restaurant Jobs*
Food Managers (Make the menu, set "prices")
Executive chef - the executive chef helps to develop menus, prepare food, manage the kitchen team, and maintain health and safety standards
Sous chefs (cook the food) - works with the executive chef to ensure that all food is prepared correctly, on time
Hosts/hostesses A: greeting guests as they arrive, seating them at available tables
Hosts/hostesses B: answering phone calls, and managing reservations
Sommelier (takes drink orders, pours the drinks WATER, SODA, JUICE, ETC.)
Server A: Setting up dining areas
Server B: Taking orders, Delivering food and beverage to the table
Inventory Managers (keep track of what we have, what is "sold" from Server B orders)
Server C: Takes payments from customers to give to the cashier, counting beforehand
Cashier - collects payments from Server C, double counts money, gives change
Server D: Cleaning tables