The Best Way to Structure your Restaurant

Have you ever wondered if your business is well on the way to success? Ever wondered what tools you should have to achieve it? Or if you have a good organizational structure? We are here to help you figure it out!

By defining this structure, we can answer the following questions:

How is the work divided? What processes must be carried out? Who is responsible for each area and activity? What characteristics should each person have to carry out the operation and what position should they have?

Owner

This position implies greater responsibility since each achievement or error that occurs will depend on the decisions you make.

General Manager

The general manager is often the face of a restaurant, both to customers and vendors. They must know the ins and outs of a kitchen, how to operate restaurant software, as well as take care of the accounting of your restaurant. Other functions include customer and vendor relations, operations management, financial administration, carrying out inventories, hiring, training, and supervising personnel.

Executive Chef

The Executive Chef is responsible for approving all dishes and ensuringthey are served on time. As well as entering new dishes into the menu, ordering, and calculating supplies within the kitchen. These Executive Chefs work with more chefs ;in charge of assigning the tasks to each one. He is considered the head of the kitchen.

Waiters

Waiters are responsible for preparing tables and utensils for customers, taking orders, and serving food. They must know the menu, in order to make suggestions to the clients and clarify any doubts they may have regarding the dishes.

Hostess

Hostesses are in charge of receiving the clients and accompanying them to their table, delivering the menu to the clients, and providing the cutlery.

Dishwasher

Duties include prioritizing loads of several types of crockery and kitchenware, hand-washing dishes, loading the dishwasher, and placing dishes to dry. In addition, they may be asked to assist with taking garbage to the dumpster area and Washing work areas, refrigerators, cooking equipment, walls, and floors.

Bartender

Bartenders are responsible for making the drinks and cocktails that the client requests, maintaining the stock of the bar's products, and updating the catalog of drinks.

Through this organization, a successful day-to-day operation can be ensured, and, in turn, it allows us to reach sales objectives and achieve future growth. For this reason, the organizational chart of a restaurant helps everything to run in order and that each member of the staff knows their role within your restaurant.