The Career Clusters in a restaurant

The Career Clusters in a restaurant
Find out about what it’s like in the fast-paced world of restaurants and the roles you can expect to work in.

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Restaurants serve as places where people go to enjoy prepared food and beverages in a comfortable setting. They offer a wide range of cuisines and dining experiences, from casual to formal.

For many, restaurants provide a break from cooking at home, offering a chance to savour different flavours and dishes. They also serve as social hubs, allowing friends and family to gather, celebrate special occasions, or simply enjoy each other’s company over a meal. Restaurants can also be venues for business meetings, dates, or solo dining for those seeking some time alone.

While every restaurant is different, they do have some things in common:

  1. Customer service focus – ensuring visitors have an enjoyable experience is important for any worker in a restaurant.
  2. Communication is key – whether taking orders from customers or relaying information to other staff.
  3. A fast-paced environment – restaurants are often busy, so being adaptable and energetic can help.

Impress patrons with delicious food

Restaurants play a crucial role in our communities by providing spaces for people to gather, enjoy delicious meals, and celebrate special occasions.

Key tasks

  • Greet and seat guests
  • Take and relay food and drink orders
  • Prepare and serve dishes
  • Maintain cleanliness in dining and kitchen areas
  • Handle payments and provide excellent customer service
  • Assist in restocking supplies and ingredients
  • Collaborate with kitchen staff for smooth operations
  • Address customer concerns or special requests
  • Follow health and safety regulations
  • Work efficiently in a fast-paced environment

You can find restaurants in the accommodation and food services industry

Restaurants are usually found in the accommodation and food services industry. From cosy family diners to elegant fine-dining establishments, there are a diverse array of restaurant experiences.

You can expect shift work and on-site work

Shift work  |  Work on-site  |  Jobs more common in metro areas  |  Strong job growth

Opening hours can vary widely depending on the type and location of the restaurant. Some may open earlier for breakfast service, while others may stay open later into the evening. Many of the employees in a restaurant work in shifts.

In the restaurant industry, on-site work is the standard. Most restaurant roles, such as servers, chefs, and kitchen staff, require physical presence at the establishment to carry out their duties effectively.

However, there are some remote work opportunities in the industry, particularly in administrative roles like restaurant management, marketing, or accounting, where tasks can be performed off-site. Additionally, some restaurants may incorporate technology for online ordering and reservations, which can be managed remotely.

Restaurants are generally more common in metropolitan or urban areas. This is because cities and towns with higher population offer a larger customer base and greater foot traffic, making them more attractive locations for restaurants.

The Career Clusters you’ll find in a restaurant

People from all Clusters are needed for a restaurant to run successfully, but Makers and Linkers are typically the most common Clusters. In many roles, you might find yourself performing tasks across multiple Clusters.


Makers in a restaurant work hard to help prepare and cook the food and drinks, as well as keep the place clean and tidy. Some Makers are needed to deliver fresh ingredients to the restaurant, while others might help with the initial fit out of the restaurant.

  • Chefs
  • Kitchenhands
  • Cleaners
  • Shop Fitters
  • Delivery Drivers

The Linkers in restaurants are the ones who serve and assist patrons, helping them find seats, taking orders and payment, and answering any questions about the menu. Restaurants also usually have Linkers who help promote them to the public and attract new customers.

  • Waiters
  • Social Media Managers
  • Marketing Managers

Coordinators help to manage the behind-the-scenes of a restaurant, organising rosters, pay, and scheduling, ordering supplies, hiring and supervising other employees, or making plans for the restaurant’s future.

  • Restaurant Managers
  • Supply Coordinators
  • Administrative Assistants

Informers in a restaurant help train new employees, teaching them how to operate any equipment and build their service skills. Restaurants often also hire Coordinators to manage the books, or advise them on any regulations and laws they must follow.

  • Staff Trainers
  • Accountants
  • Lawyers

Innovators are involved with the design and layout of the restaurant, ensuring it’s comfortable and appealing to customers. They might also design the restaurant’s website, branding, and logo, or come up with new flavours and food combinations to impress patrons.

  • Interior Designers
  • Graphic Designers
  • Food Technologists

Guardians are responsible conducting regular inspections, ensuring that the restaurant is meeting any required food safety codes and regulations. They may also be contracted to ensure that the workplace is safe and everyone follows proper safety procedures.

  • Workplace Health and Safety Officers
  • Food Safety Inspectors

How do we expect working in a restaurant to change in the future?

In the future, we can anticipate several changes in the way people work in restaurants. Technology is poised to play a more significant role, with the integration of automated systems for tasks like order-taking and payment processing.

Moreover, there might be an increased emphasis on sustainability and eco-friendly practices, influencing everything from menu offerings to sourcing ingredients. This may lead to a rise in positions related to sustainability coordinators or eco-conscious menu developers.

Additionally, with a growing awareness of dietary preferences and restrictions, there may be a surge in demand for specialised chefs or culinary experts who can cater to specific dietary needs.

No matter what happens, adaptability and a willingness to embrace these changes will be key for success in the restaurant industry.