Organizational Structure Of Restaurant And Their Duties And Responsibilities
Running a restaurant is a challenging job that requires a group of people with different skill sets and expertise. An organized structure is essential for any restaurant to function efficiently. In this article, we will discuss the organizational structure of a restaurant and the duties and responsibilities of each position.
Restaurant Ownership and Management
The ownership of a restaurant might be a single person, a group of individuals, or a corporation that makes strategic decisions about business growth and development. The management team is responsible for overseeing day-to-day operations and ensuring that the restaurant is running smoothly. The management team includes a general manager, an assistant manager, and a front-of-house manager.
Kitchen Staff
The kitchen staff is responsible for food preparation, cooking, and plating. The head chef or executive chef oversees the kitchen staff and ensures that the food is prepared to the restaurant's standards. The kitchen staff includes the following positions:
Line Cooks
Line cooks are responsible for preparing specific dishes as per the menu requirements. They work on a specific section of the kitchen, like the appetizer, entrée, or dessert station.
Prep Cooks
Prep cooks are responsible for preparing ingredients and various dishes in advance, which allows the kitchen to function efficiently during service. Prep cooks might also help with other tasks like washing vegetables, cleaning, and storing food.
Dishwashers
Dishwashers are responsible for cleaning dishes, utensils, and kitchen equipment. They keep the kitchen area clean and hygienic.
Front-of-House Staff
The front-of-house staff is responsible for the customer's dining experience. They include the following positions:
Hostess/Host
The hostess/host is responsible for greeting guests, managing reservations, and ensuring that the restaurant's front-of-house runs smoothly. They might also help with seating guests and guiding them to their tables.
Servers
Servers are responsible for taking orders, serving food, and handling the customer's needs or requests. They might also be responsible for billing and accepting payments.
Bartenders
Bartenders are responsible for preparing and serving drinks to the customers. They are typically located within the bar section of the restaurant.
Support Staff
The support staff is responsible for keeping the restaurant clean, organized, and adequately stocked with supplies. They include the following positions:
Busser/Runner
The busser/runner is responsible for clearing the tables, cleaning, and assisting servers in bringing food to the customer's table. They help the front-of-house run smoothly.
Expediter
The expediter is responsible for ensuring that the food served is of the right quality, is not kept waiting, and is delivered to the customer within the promised time frame.
Barbacks
Barbacks help bartenders with their duties, including preparing garnishes, stocking the bar, and cleaning up.
Conclusion
In conclusion, the organizational structure of a restaurant is crucial to its success. Each position has a unique set of duties and responsibilities that contribute to the smooth functioning of the restaurant. A well-organized restaurant can provide customers with an exceptional dining experience, leading to repeat business and increased revenue.