Front of House vs Back of House Roles in Hospitality Industry
In Hospitality who rules the roost?
In the bustling world of hospitality, the age-old debate rages on – who’s the real rockstar of the restaurant, the brain of the bar, the hero of the hotel?
Is it the stalwart back-of-house team, those kitchen dynamos who juggle pots, pans, and culinary artistry under high-pressure conditions?
Or is it the hospitality heroes of the front-of-house crew; those charming maestros orchestrating an impeccable service symphony, whilst placating the occasional impossible-to-please customer?
On one hand, we have the back-of-house brigade, often hidden away, sweating in the heat of the kitchen, unsung heroes of tantalising flavors and lip-smacking dishes. On the other, we have the front-of-house force, a ballet of service, ensuring every guest feels like a VIP whilst handling every curveball with a smile. Both sides have their challenges, their triumphs, and their quintessential roles. So, let’s dive in, ruffle some feathers, and have some fun as we explore this friendly feud in the hospitality world!
Front of House
Back of House
Front of House Staff work directly with the customers in hospitality areas that are visible and accessible to customers such as dining rooms, bars, lobbies. They play a crucial role in creating a positive first impression and delivering excellent customer service.
- Waiting Staff/Food and Beverage Assistants: They take orders, deliver food and drinks, present menu options and advise on the best choices.
- Bartenders: They prepare and serve alcoholic and non-alcoholic drinks as well as advise on the best choices.
- Hosts: They welcome and escort customers to the dining and bar areas and manage reservations.
- Receptionists: They welcome and direct customers, check them in and check them out. Often receptionists are the first and last people the customers encounter in an establishment.
- Food and Beverage Managers: They oversee all staff members during service, preserve excellent levels of customer service, identify customers’ needs.
- General Managers: They oversee all staff members, and control the costs. The buck stops here, you could say the GM straddles both front and back of house.
Back of House Staff perform various tasks in areas not directly visible to customers such as kitchens and offices. They play a crucial role in supporting the overall functioning of the establishment. You could say they are the engine room.
- Chefs: They create menus, cook food, ensure food is of excellent quality and well presented, oversee all kitchen operations.
- Kitchen Porters: They assist other kitchen staff in cleaning, organising, and maintaining the kitchen and its equipment.
- Housekeeping Staff: They maintain the cleanliness of guest rooms, common rooms, and other facilities within the establishment.
- Marketing Team: They create and maintain the establishment’s brand and image.
- Accounts Team: Ensuring suppliers and staff are paid on time. Monies are collected, cashflow forecasts, budgets and general financial compliance.
Now, who really runs the show in hospitality, who is better, BOH or FOH?
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Maybe you have never had a temporary job nor temporary staff, but temporary solutions are great in case you are dealing with staff shortages or just need some extra income between jobs or classes. Temporary staff fill many positions in hospitality, from kitchen staff like temporary chefs to temporary waiters, which makes the work landscape ever-changing, and it is interesting to meet new people who might bring diversity and fresh ideas. Or you might end up being hired permanently or finding your permanent staff member from what started as a temporary role.
So where do you see your future? Is it ‘Team Front’, serving the customer, or never seen, ‘Team Back’, yet performing a vital role for the smooth operation of the busy hospitality operation.
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