Restaurant staff positions include roles such as Manager, Chef, Line Cook, Waiter/Waitress, Bartender, Dishwasher, Host/Hostess, and Busser/Busboy. The Manager oversees daily operations and staff management. The Chef ensures culinary excellence, menu planning, and kitchen supervision. Line Cooks prepare food according to quality standards. Waitstaff take orders, serve food and drinks, and ensure customer satisfaction. Bartenders mix and serve beverages, maintaining a clean bar area. Dishwashers maintain kitchen cleanliness and sanitize equipment. Hosts manage reservations and seating arrangements. Bussers clear tables and support front-of-house staff. Qualifications include communication skills, customer service orientation, and flexibility to work varied hours.