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Organisational Structure of Restaurant

The organisational structure of the restaurant has the chief owner at the top, who oversees the general manager. The general manager is responsible for day-to-day operations. There are two main departments: the front office department headed by the dining room leader, and the kitchen department headed by the chef de partie. The front office department includes waiters, security guards, and cleaners. The kitchen department includes the sous chef who assists the chef de partie.

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Tanvi Rawat
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2K views2 pages

Organisational Structure of Restaurant

The organisational structure of the restaurant has the chief owner at the top, who oversees the general manager. The general manager is responsible for day-to-day operations. There are two main departments: the front office department headed by the dining room leader, and the kitchen department headed by the chef de partie. The front office department includes waiters, security guards, and cleaners. The kitchen department includes the sous chef who assists the chef de partie.

Uploaded by

Tanvi Rawat
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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ORGANISATIONAL STRUCTURE OF RESTAURANT

CHIEF OWNER

General Manager

Front Office Kitchen


Department Department

Dining Room Chef de Partie


Leader (Kitchen Manager)

Waiter (3) Security Cleaner Sous Chef (2)


Guard (1)
ROLES AND RESPONSIBILITIES

1) General Manager- The general manager is responsible for the day-to-day operations of
the business, including hiring, training and overseeing the staff, making sure that the
restaurant is maintained in proper operating condition and ensuring that things run
smoothly when the restaurant is open. They also are responsible for totalling up the daily
receipts, making sure that the restaurant adheres to all legal requirements and
communicating with the restaurant owner. In medium to large establishments, general
managers often have assistant managers to help them.

2) Front Office Department- The front office department is responsible for the restaurant’s
dining area, including setting up service, waiting on customers and interacting with the kitchen
staff.

2.1 Dining Room Leader- The dining room leader is responsible for supervising the front
office staff and ensuring the customers are tended to.

2.1.1 Waiter- The waiter will show patrons to an available table where they will
read over the menu. He is responsible to take the orders from the patrons and
serve them the food while the patrons enjoy their meal

2.1.2 Security Guard- The role of Security Guard includes Greeting guests with
warmth, a smile, and a clear eagerness to serve while always being friendly and
enthusiastic with customers and fellow employees. Opening and closing doors for
guests while maintaining an always courteous demeanour

2.1.3 Cleaner – the cleaner is responsible to ensure the cleanliness and proper
sanitization of the restaurant.

3) Kitchen Department- The kitchen staff is responsible for ensuring all areas of
the kitchen, food prep, and food storage areas are clean and properly sanitized. This
includes washing dishes and cooking equipment, cleaning floors, sanitizing countertops
and cutting boards, and maintaining all areas to health code standards.

3.1 Chef de Partie- The executive or head chef is responsible for back-of-house
operations. This includes hiring and training kitchen staff, creating menu items, sourcing
and purchasing foods and helps determine the prices the restaurant should place on its
meals. Depending on the size of the restaurant, he may report to the food and beverage
manager, the general manager or to the owner directly.

3.1.1 Sous Chef- The assistant chef is responsible for preparing the food according
to the directions and providing support to chef. the other roles include maintaining
supplies, handling leftovers, testing new recipes, cleaning the kitchen, keeping
cooking utensils organized, and plating dishes.

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