The organization chart of a restaurant It shows each of the employees that make up the restaurant team, along with the owners or managers. The organization chart helps improve communication and provides a useful way to observe who is doing what..
As it can be shown in the organization charts, it can be seen that both the general manager and the accountant report to the owner. The general manager must be competent in all seasons.
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, hosts and helpers; the other is in charge of the bartenders and bartender assistants.
The owners of the restaurant will always occupy the first position of the organization chart.
The owner of a restaurant is the individual who owns and supervises the operation of the establishment.
The owner's initial duties will be to obtain a license and insurance; as well as ordering all the restaurant supplies. However, daily tasks are variable.
The owner is generally responsible for hiring and firing employees. Likewise, rules for employees and for customers are usually set by the owner as well..
Their tasks will depend on the size of the restaurant. Some responsibilities may be delegated to assistant managers or some other team members.
The manager position involves a large 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 related to food quality, customer service, or maintenance are usually directed towards this person..
Food and service providers work directly with the manager to receive orders, products, and services. Manager usually takes inventory of supplies and calculates orders.
Additionally, the manager must also be able to perform any work for an absent or non-existent employee. Managers are usually employees who have been promoted, as they are familiar with the entire kitchen and restaurant operation.
There are several divisions in the management area. The most common are:
On many occasions they can hire or fire employees; they can also be involved in their training and can supervise their work.
An assistant manager may also be responsible for employee reviews, schedule work schedules, and act as a connection between employees and the highest level of management or with owners..
He's in charge of the whole bar. He usually also trains bartenders in restaurant policies such as the preferred handling of money and the bar in general..
They are in charge of controlling, counting, and purchasing the inventory; together with the bartender reviews the inventory of the bar's products.
This individual is usually in charge of taking orders, so he is in constant connection with representatives of the beverage companies..
The head bartender is in charge of the entire general bar area and reports to the beverage manager. They are also usually required to create specialty drinks to attract customers, order inventory, and manage the other bar employees..
Supervise the dining room area; all the maintenance, cleaning, security, and organization of it. He is in charge of all the dining room staff as well as their training.
This individual must coordinate food service between the kitchen and the dining room members. Reported to assistant manager or service manager.
Their duties include supervising the activities of all dining room staff, maintaining a good work environment, hiring dining room staff, explaining new recipes to staff, ordering food supplies, and training servers on how to present food, among other.
They are in charge of greeting customers, taking them to their table, providing cutlery and delivering the menu. They monitor table rotation and ensure that each team member attends a particular number of tables; they give the tables to the waiters.
They take care of setting tables and utensils, making sure condiments are full and all prep tasks. Must be up to date with menu, specials, and menu deviations.
They also suggest dishes, assist in the selection of beverages, and inform customers about food preparation..
He makes sure of the quality of the dishes; Your responsibility is to see that the dishes are served on time and to observe any problems that need to be rectified. In conclusion, the executive chef is responsible for approving all food dishes that leave his kitchen.
When the restaurant has no customers, the executive chef must modify and create new dishes for his menu. He also has administrative tasks such as ordering supplies and reporting to the head of the establishment..
Chef's assistants usually cook most of the dishes. They prepare from main dishes to 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.
They are responsible for preparing the ingredients and arranging the dishes according to the restaurant's recipes and their specifications..
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