He Organization chart of a restaurant Shows each of the employees who make up the restaurant team, along with the owners or managers. The chart helps improve communication And provides a useful way of observing who does each task.
As can be shown in the organizational charts, it can be observed that both the general manager and the accountant are reported to the owner. The general manager must be competent in all seasons.
The General managers Are in charge of many elements of the establishment, such as restaurant performance, financial planning and customer service.
In a restaurant there are usually two assistant managers or assistant managers and a chef to follow the orders of the general manager and help the establishment to function properly.
One of these people is in charge of managing the servers, the hosts and the helpers; The other is in charge of the Barbarians and the assistants of Barbarians.
The owners of the restaurant will always occupy the first place in the organization chart.
Example of the organization chart of a restaurant
Owner
The owner of a restaurant is the individual who owns and supervises the operation of the establishment.
The initial duties of the owner will be to obtain a license and insurance; As well as ordering all restaurant supplies. However, everyday tasks are variable.
The owner is generally responsible for hiring and firing employees. Also, the rules for employees and customers are usually usually imposed by the owner as well.
manager
Their work will depend on the size of the restaurant. Some responsibilities may be delegated to assistant managers or some other team members.
The position of manager implies a great number of tasks and obligations; In a restaurant managers can work more than 60 hours a week.
For customers and suppliers the manager is essentially the face of the business. All complaints regarding quality of food, customer service, or maintenance are usually directed at this person.
Service and food providers work directly with the manager to receive orders, products and services. The manager usually conducts inventories of supplies and calculates orders.
Additionally, the manager must also be able to perform any work of an absent or non-existent employee. Usually managers are employees who have been promoted since they are familiar with the whole operation of the kitchen and restaurant.
There are several divisions in the area of management. The most common are:
- Service Manager : Generally they are in charge of supervising everything that happens in front of the restaurant. They usually work with team members such as innkeepers, bartenders and hosts.
- Chef : This individual usually works with team members involved in food preparation; Sometimes they also work with maintenance staff. It fulfills almost the same functions of a service manager.
Deputy Manager
In many opportunities they can hire or fire employees; They can also be involved in training them and can oversee their work.
A deputy manager may also be responsible for employee reviews, work schedules, and act as a connection between employees and the highest level of management or with the owners.
Beverage manager
He's in charge of the whole bar. He usually also trains the bartenders in the policies of the restaurant as the preferred management of money and the bar in general.
They are in charge of controlling, counting, and buying the inventory; Along with the bartender checks the inventory of bar products.
This individual usually takes care of taking the orders, so it is in constant connection with the representatives of the beverage companies.
Head barman
The bartender is in charge of the whole bar area and reports to the drinks manager. Usually, they are also required to create special drinks to attract customers, order the inventory, and manage the other bar staff.
Dining Manager
Supervises the dining area; All maintenance, cleaning, security, and the organization of it. He is in charge of all the staff of the dining room as well as of his training.
This individual must coordinate the food service between the kitchen and the dining room members. Report to the assistant manager or service manager.
Its functions include supervising the activities of all staff in the dining room, maintaining a good working environment, hiring staff in the dining room, explaining new recipes to staff, ordering food supplies, and training servers on how to present food, among other.
Hosts
They greet customers, bring them to your table, provide silverware and deliver the menu. They monitor the rotation of tables and ensure that each member of the team attends a particular number of tables; They give the tables to the waiters.
Waiters or waiters
They are in charge of preparing the tables and utensils, making sure the seasonings are full and all the preparation tasks. They must be updated with the menu, specialties, and deviations from the menu.
They also suggest dishes, assist in the selection of drinks and inform customers about the preparation of the meal.
Executive chef
It ensures the quality of the dishes; Its responsibility is that the dishes are served on time and that they observe any problem that needs to be rectified. In conclusion, the executive chef is responsible for approving all the food dishes that leave his kitchen.
When the restaurant has no clients, the executive chef must modify and create new dishes for their menu. He also has administrative tasks such as ordering supplies and reporting to the head of the establishment.
Chef assistant
Chef's assistants usually cook most of the dishes. They prepare from the main courses to the salads; Depending on the size of the kitchen an assistant can work in a single station or can be responsible for all the dishes that are needed.
Line cook
They are responsible for preparing the ingredients and accommodate the dishes according to the recipes of the restaurant and its specifications.
References
- Restaurant organizational chart. Retrieved from authorstream.com
- Restaurant organizational chart example and their job description. Retrieved from orgcharting.com
- Administration of tourist companies online. Recovered from admins.realmexico.info
- Restaurant organizational chart by position. Retrieved from restaurantowner.com
- Restaurant organizational chart template. Retrieved from lucidchart.com