If you’re considering starting a restaurant and want to know how it works, this article is for you. We’ll explain all the different parts of a restaurant, including what they do and how much they earn. This post will cover the restaurant management levels like front-of-house manager and executive chef positions and other roles within restaurants that can help make or break your business!
Restaurant Management Structure
There are various types of managers in restaurants. Let’s start with understanding the general manager role. A general manager is a person who oversees the management of a restaurant. A restaurant manager’s role can vary greatly depending on the size and type of business, but all managers have certain responsibilities.
The first thing you must know about this job role is that a restaurant manager is responsible for ensuring everything goes smoothly in your establishment. If customers aren’t happy with their experience at your establishment, they may not return—which would be bad news for everyone involved!
You’ll want to ensure every aspect of your business runs efficiently. Nothing falls through the cracks when it comes to opening night (or any other time).
Let’s break down some basic concepts about what exactly goes into being such an important figure within the restaurant industry:
- General managers are responsible for hiring and training new staff members.
- Managers oversee all aspects of the business, including ordering food and supplies, managing inventory and finances, and ensuring that every customer is happy with their experience at your restaurant.
Now, you know enough about management and its role in a restaurant’s success. Let’s further discuss how you can break the management into different levels to understand the levels of management in a restaurant better.
Front of house manager
Instead of having its literal meaning in the hospitality industry, “front of house” in a restaurant refers to the space where patrons sit, eat, and drink. The front of the house manager is responsible for managing this area of the restaurant.
The front-of-house manager makes sure for the smooth running of the restaurant, including:
- Ensuring that customers receive the best treatment with respect and kindness.
- Maintaining a clean and safe working environment.
Depending on the size and popularity of the restaurant, this person may supervise or collaborate with a few other managers on duty. They might hire new servers, bartenders, or bussers. A general manager frequently relays information from the front house to the kitchen to ensure seamless service.
Since most front-of-house managers interact with customers on a daily basis, interpersonal skills are a core competency. Consider charisma, cooperation, and an eagerness to learn and take direction as some interpersonal skills before hiring your front-of-the-house manager.
Executive chef
Executive chefs have several responsibilities. They are the head of a kitchen team and ensure everything runs smoothly in the kitchen, including ordering supplies and managing employees.
Executive chefs typically have 10-15 years of experience before they become executive chefs at any restaurant. To get their ground in the door at some of the best restaurants in town, they’ll need some extra qualifications:
- Additional education: Sometimes, they earn an advanced degree in culinary arts or management. It gives them access to better jobs than those who don’t hold such credentials.
- Work experience: If they already worked as a prep cook or line cook on another team (or if it’s common practice among all executive chefs), then there’s good reason to hire them.
Food and Beverage Director
The food and beverage director is liable for the food and beverage menu. This person ensures that all the items on a restaurant’s menu stay balanced, fresh, appealing and properly priced. In addition to developing new dining trends and maintaining quality control over existing products, this person works with the chef to ensure that each item on the menu is prepared using quality ingredients that taste great in every bite.
Kitchen Managers
The overall management of a restaurant’s kitchen is under the control of the kitchen manager. They ensure that the kitchen department goes smoothly and complies with safety regulations. They are also known as kitchen supervisors. Ordering food, creating menus, and overseeing staff is among the responsibilities.
Restaurant Shift Managers
The last level of the restaurant management hierarchy is shift leaders. A shift leader is typically chosen for the catch station, bar, bus station, and between servers. Shift managers handle petty problems and practical decisions. They always communicate with their subordinates about client concerns and employee conflicts.
What Does A Restaurant Manager Do- Let’s Summarize
Till now, we have briefly looked at the management position and its responsibilities. So, what does a restaurant manager do? The answers are:
- Manage restaurant staff.
- Manage restaurant operations.
- Manage restaurant finances.
- Manage marketing, human resources, and food safety for the entire chain of restaurants in your company or franchise network (if you have one).
According to the position and responsibilities of a manager, the average salary for a restaurant manager is $45,000 per year. However, the top 10 percent of managers earn more than $74,000 annually. The bottom 10 percent are paid less than $22,000 per year. In the next section, you will know the salary distribution of the restaurant manager more profoundly.
What Does A Restaurant Manager Make A Year And Restaurant Manager Benefits
The moderate salary for a restaurant manager is $69,000 per year. The median salary for restaurants is $47,000, and the range can be anywhere from $39,500 to $94,000 annually.
The benefits of being a restaurant manager include being able to work flexible hours and travel when needed if it’s part of your job description. They also have access to employee discounts on food and drink at their establishment and other perks like personal insurance coverage or reimbursement for meals taken out with clients (this varies depending on what type of business you own). Depending on these benefits and the access to the restaurant manager’s salary can also vary. So, what does a restaurant manager make a year? now you know the answer. To sum up, the higher the responsibility, the more the salary.
A manager has many restaurant manager benefits. For many, being a restaurant manager is exciting and rewarding, but it’s also very stressful. If you’re interested in working with a restaurant manager, you must understand the different aspects of this position before hiring one.
- What are the advantages of being a restaurant manager?
- What are some of the responsibilities of a restaurant manager?
Once you clearly understand how things work, it’s time to create an organizational chart to support the job role of your restaurant manager. You can use any software to draw different shapes and add text labels. This will help you visualize how all of the different processes are connected and what each employee needs to do for everything to run smoothly.
So, over and all, being a restaurant manager has numerous benefits. The manager gets to work in an environment where you can be creative and have fun while still earning a good salary. As long as you’re willing to put in the time and effort, many benefits come with this position.
Restaurant Organizational Chart
A restaurant organizational chart is an effective way of managing a company. It helps you to understand the entire process, from receiving orders to customer satisfaction. This can help you find out what needs improvement and how much time it takes for each process.
You must clearly understand how things work so that all employees work together to provide quality service at all times. How do you make an organizational restaurant chart? The first thing you must do is get a precise understanding of how your company works. You can start by asking the employees what their responsibilities are and what they need help with. This will help you identify which processes require enhancement and whether any gaps need to be filled for everything to run smoothly.
Conclusion
The restaurant management structure is one of the most important things in any business. The employees need proper training, and they have to know their responsibilities. This way, there will be no issues when it comes time for them to work together as a team.
The restaurant industry is a great choice for a second career. It’s full of interesting people and has an exciting pace. So if you’re thinking about starting a second career as a restaurant owner, there’s no better time than now because the restaurant industry is changing quickly, and there’s always something new to do.
Ultimately, if you want to open your restaurant, it makes up for a great idea. However, still, it’s best to have some preparations and know how the restaurant business works and how you can start your own business. By doing this, you’ll stand out from the other people who don’t have the same knowledge of how a kitchen works or the different types of food that could be offered. If all else fails, you will already be working in the industry! Thank you for reading!
