Participants who work in a role at a company in the restaurant industry. Participants in this industry will likely be skilled in customer service, hospitality and culinary arts.
The restaurant industry comprises various fields related to the consumption of foods and beverages, and its cultural contexts, whether on premises or transported elsewhere.
These common audiences are made up of participants who hold job titles and roles in the restaurant industry. Each of these professionals can be targeted individually, or roles can be combined to create larger audiences.
- Food and beverage supervisor – in charge of a restaurant’s whole business operations: Interviewing, employing, training, scheduling, and managing staff are common responsibilities, as is supervising inventory of food and beverages, supplies, and other restaurant equipment.
- Baker – in charge of the bakeshop at a foodservice establishment. Ensures that items created in the pastry shop fulfill the pastry chef’s and executive chef’s quality requirements. The baker may also be in charge of pasta.
- Bartender – the bar’s setup, maintenance, and operation are all under a bartender’s control. Takes drink orders from customers or servers, prepares and serves alcoholic and non-alcoholic beverages using established formulas. Serves wine, bottled or draught beer, and mixes components for cocktails. Collects payment, washes and sterilizes glasses.
- Sous chef – serves as second-in-command, guiding and managing cooks and other kitchen employees and filling in for the executive chef in their absence. The sous chef ensures that all food production personnel are doing their jobs in accordance with the executive chef’s quality requirements.
- Executive chef – in charge of the kitchen(s) at a foodservice establishment. Ensures food is nutritional, safe, visually pleasing, and correctly flavored. Menu planning, budgeting, and keeping track of payroll, food costs, and other records are among the other responsibilities. Also ensures that all workers operate in a safe and sanitary environment.
- Line cook – in charge of completing tasks in a single station of a restaurant kitchen. A line cook ensures that dishes are ready to serve and that the chef’s orders are strictly followed.
- Server – Takes orders, serves food, and ensures clients have everything they need to enjoy their meals by describing the menu and daily specials. Processes guest orders to verify that all goods are appropriately prepared and delivered on schedule.
- Sommelier – recommends wine to customers in restaurants, wineries or wine companies. They are experts in why wines tasted the way they do and how to pair food with wine for a finer experience. Requires years of experience and study on winemaking, vineyard regions, and vintages.