Executive Chef: Heads the kitchen, responsible for menu creation and overall culinary experience.

Sous Chef: Assists the executive chef in managing the kitchen.

Chef de Partie: Oversees a specific section in the kitchen (e.g., sauces, pastry).

Sommelier: Manages the wine program, assists guests with wine selection.

Maître d'hôtel: Supervises the front-of-house staff, ensures smooth service.

Head Waiter/Waitress: Leads the waitstaff, coordinates service.

Waitstaff: Takes orders, serves food, and attends to guests.

Bartender: Prepares and serves drinks.

Host/Hostess: Greets guests, manages reservations, and allocates tables.

Pastry Chef: Specializes in desserts and pastries.

Culinary Sous Chef: Assists in kitchen management and culinary operations.

Kitchen Porter/Dishwasher: Responsible for maintaining kitchen cleanliness.

Restaurant Manager: Oversees overall restaurant operations and staff.

Food and Beverage Manager: Manages food and beverage service.

Head Butler/Concierge: Provides personalized service for guests.

Maitre Fromager: Manages the cheese selection and service.

Mixologist: Creates and serves unique and high-quality cocktails.

Floral Designer: Designs and arranges floral displays in the restaurant.

This list can vary depending on the size and specific offerings of the luxury restaurant.

Head Sommelier: Leads the wine team, curates the wine list, and oversees wine service.

Garde Manger Chef: Specializes in cold dishes, salads, and appetizers.

Commis Chef: Junior chef assisting the Chef de Partie or Sous Chef.

Cocktail Waiter/Waitress: Serves drinks to guests at their tables.

Junior Sous Chef: Assists the Sous Chef and helps manage kitchen staff.

Pâtissier: Specializes in pastries and desserts.

Tea Sommelier: Expert in teas, assists guests in tea selection.

Head Host/Hostess: Manages the front-of-house team and reservations.

Restaurant Supervisor: Assists the restaurant manager in overseeing daily operations.

Private Event Coordinator: Plans and coordinates private events held in the restaurant.

Kitchen Manager: Oversees the day-to-day operations of the kitchen.

Wine Steward: Assists the sommelier in wine service and maintains the wine cellar.

Bar Manager: Manages the bar area, staff, and inventory.

Artisan Bread Baker: Specializes in crafting high-quality bread for the restaurant.

Oyster Shucker: Specializes in preparing and serving oysters.

Head Server: Leads the waitstaff team, ensures smooth service.

Restaurant Marketing Manager: Develops and implements marketing strategies for the restaurant.

The specific roles can vary based on the restaurant's concept, size, and the level of luxury it aims to provide.

Caviar Specialist: Manages the selection and service of caviar.

Cigar Sommelier: Assists guests with cigar selection and service.

Guest Relations Manager: Ensures a positive experience for guests, handles feedback.

VIP Liaison: Manages special arrangements and services for VIP guests.

Chef Concierge: Assists guests with special requests and recommendations.

Dining Room Captain: Coordinates and supervises the dining room service.

Oenologist: Wine expert specializing in wine production and analysis.

VIP Host/Hostess: Attends to VIP guests, ensuring a personalized experience.

Art Curator: Manages artwork within the restaurant, curates displays.

Special Events Coordinator: Plans and executes special events hosted by the restaurant.

Cheese Monger: Manages the selection and service of cheeses.

Culinary Artist: Creates visually stunning and innovative dishes.

Head Mixologist: Leads the cocktail program and trains the bar staff.

Silver Service Waiter/Waitress: Provides formal, high-end table service.

Culinary Nutritionist: Collaborates with chefs to create healthy, gourmet dishes.

These roles showcase the diverse and specialized positions that contribute to the luxury dining experience in high-end restaurants.