What is the traditional service hierarchy of a formal full-service establishment?

The traditional service hierarchy of a formal full-service establishment typically consists of positions such as the general manager, dining room manager, head chef, sous chef, line cooks, servers, bussers, and hosts/hostesses. The general manager oversees the overall operations, while the dining room manager supervises the front-of-house staff. The head chef manages the kitchen, with the sous chef assisting in food preparation. Line cooks handle specific stations in the kitchen, servers interact with guests, bussers clear tables, and hosts/hostesses manage reservations and seating arrangements.