What are The Hierarchy & Levels of Management in Restaurants?

In a restaurant, there are typically four levels of management: It’s worth noting that the specific titles and roles within these levels...

Written by Niel Patel · 6 min read >

In a restaurant, there are typically four levels of management:

  1. Front-of-house management: This includes the manager, assistant manager, and any supervisors responsible for overseeing the dining room, bar, and guest service staff.
  2. Kitchen management: This includes the executive chef, sous chef, and other kitchen supervisors responsible for overseeing the culinary staff and ensuring the quality and consistency of the food.
  3. General management: This includes the owner, general manager, and any other high-level managers responsible for the overall operation and strategy of the restaurant.
  4. Support management: This includes managers responsible for finance, marketing, and human resources, as well as other support staff who work behind the scenes to keep the restaurant running smoothly.

It’s worth noting that the specific titles and roles within these levels of management can vary from one restaurant to another, and some restaurants may have additional levels of management or combine some of these roles.

Restaurant Management Hierarchy

When you think of the world’s best restaurants, some of your favorite chefs have likely led those operations from the front. Some of the most successful restaurateurs are self-trained and took their first steps into the industry at a local eatery — but how do you get started? What does it take to operate a restaurant? And what are all these different levels of management between the owner and assistant manager? Read on for answers to these questions and more!

Restaurant Management Levels

Management is responsible for managing the daily tasks at the restaurant, expanding the business to different locations, and developing new business strategies.

With that in mind, let’s explore a restaurant’s management hierarchy and management levels. And the responsibility of each position.  


The owner is at the top of the restaurant management levels. He or she is responsible for all aspects of your restaurant, including hiring and firing employees, making financial decisions, and managing your finances. If you are new to opening a business, it might be helpful to think about how you would like your role to be defined if you were in charge of running that particular business—and then find someone who fits your criteria!

If you are a manager, you are accountable for the day-to-day operations of your restaurant. This includes hiring and firing employees, managing their performance, ensuring everything runs smoothly on the floor and ensuring all policies are followed.

Types of Managers In Restaurants

Level of ManagementResponsibilities
Front-of-house managementOverseeing the dining room, bar, and guest service staff
Kitchen managementOverseeing the culinary staff and ensuring the quality and consistency of the food
General managementOverseeing the overall operation and strategy of the restaurant
Support managementManaging finance, marketing, human resources, and other support staff
Types of Managers In Restaurants

All About The Restaurant Organizational Chart Explained

The general manager is accountable for the overall operations of a restaurant. They are in charge of hiring, firing and training staff.

The assistant manager serves as an extension of the general manager and helps run day-to-day operations by taking care of customer service, scheduling employees and overseeing finances.

The floor managers coordinate with other departments, such as accounting or human resources, to ensure that all employees perform their jobs correctly. They also assist with planning out menus for upcoming events at your establishment or provide feedback on new products being developed by others within your company’s network (if applicable).

Shift managers oversee specific shifts throughout the day by assigning responsibilities within their departmental area before moving to another location within their restaurant chain if needed.

According to the Bureau of Labor Statistics, restaurant managers earn an average of $47,000 annually. This figure can vary depending on where you live and what establishment you manage. Now, let’s know more about these types of managers in restaurants.

General manager

The general manager is the highest-ranking member of your restaurant’s management team. You will often find that this person has been promoted from within or has held this position for many years. The general manager’s responsibilities include:

  • Managing all personnel (including employees and managers)
  • Hiring new employees and firing existing ones as needed
  • Training current employees to ensure they’re able to handle their jobs well
  • Administering employee benefits like health insurance and vacation time

Managing finances for both short-term needs, such as payroll expenses, and long-term goals, such as capital investments or expansion plans.

Assistant Manager

An assistant manager is responsible for day-to-day operations at a restaurant. They take on some of the manager’s responsibilities, such as managing other managers and employees within their department.

An assistant manager can manage a team of floor staff or back-of-house staff (kitchen). Assistant managers are often facilitated from within the restaurant, meaning they have worked their way up the ranks. They must have exceptional customer service skills and work well in a team environment.

Floor manager

The floor manager is responsible for the front-of-house staff, from servers to hosts and bartenders. The floor manager oversees day-to-day operations and ensures every customer has a good experience. They also ensure that your restaurant stays clean and well-organized, so you can focus on making great food instead of worrying about how it looks.

Floor managers also take care of customer service and hire and fire employees based on performance (or lack thereof). If you have a busy location where you see dozens of guests every day, you’ll need someone who knows how essential it is to keep things running smoothly—and fast!

Shift manager

The shift manager is responsible for the restaurant’s operations during a specific shift. In charge of all front and back of house staff, they are responsible for the smooth running of your establishment and hiring, training, scheduling and firing employees. They also need to ensure that customer service is high-quality at all times!

Shift managers are responsible for ensuring that all staff is working to the best of their ability and following company policies.

-They need to be able to deal with stressful situations and remain calm.

What Are The Levels Of Management In A Restaurant?

You will be responsible for many tasks when you work in a restaurant or own one. You may be in charge of stocking the menu, setting up tables and chairs, or ordering food from vendors. Each group of management has its own set of responsibilities that come with it. Apart from the list mentioned above, you can divide the levels of management in a restaurant. 

Entry-level Management

The manager is liable for the day-to-day operations of your restaurant, including hiring and training employees, scheduling shifts and paying them. You can expect to be in charge of things like making sure that there are enough cash registers on hand at all times to accommodate customers’ needs, keeping an eye on supplies such as paper towels or hand soap, and ensuring that all food is clean and safe to eat before it leaves your kitchen.

Suppose you’ve worked hard enough at being a good manager and have proven yourself capable of handling these responsibilities on top of everything else going on behind the scenes at your restaurant, then one day. In that case, they’ll let you manage their store too!

Junior Management

Junior management is the level of people with a lot of responsibility but less power. They are usually in charge of a department or team, such as the kitchen or front desk team.

Junior managers have:

  • Directed many employees and oversaw their work throughout the day
  • Made sure that everyone else understood what they were supposed to do and didn’t do anything else (like talking on the phone)
  • Helped out other departments when there was an issue with something that needed fixing

Mid-level Management

Mid-level managers are responsible for the work of other managers and employees in the restaurant. They oversee the work of subordinates, and plan, organize and direct activities of a specific project or department.

They have to be able to delegate authority to allow others to perform their jobs well. Also, they need good communication skills to relay instructions clearly across different organizational or department levels.

Senior Management

The senior manager is in charge of all other managers, so they must understand how things operate at their level. They oversee all aspects of running a business, including hiring staff and scheduling shifts for servers, dishwashers and other kitchen workers.

The senior manager also decides what products will have price points, how much to discount meals or beverages when customers ask for them during off-peak times like lunchtime or dinner rush hour hours…

Executive management

Executive management is the highest tier of management in a restaurant. It’s an executive’s job to ensure that the business operates smoothly, meeting its goals and making money.

Executive managers are also responsible for hiring and firing employees; they may also lead teams on projects or write policies themselves. They often work closely with owners or investors because they’re responsible for keeping both sides happy.

There Are Several Different Layers Involved In Restaurant Management.

If you want to become a successful restaurant manager, you must understand how many different layers work and stay functional. The owner is at the top of your chain of command, followed by general and assistant managers overseeing specific restaurant departments. Floor managers oversee shifts in your kitchen, while shift leaders manage those shifts and ensure that everyone works together as a team—even if they don’t necessarily like each other very much!

Front-of-house staff includes servers who serve customers food and drinks; dishwashers clean up after meals; bartenders who mix drinks customers order; bussers who keep tables clear during busy times (and empty them when things slow down); hostesses greet customers when they walk in through their doors—and so on…


We hope you relished our guide to the restaurant management hierarchy. We’re sure that with this information, you’ll be able to better understand your role and responsibilities as a manager at any level of the organization. If you’re looking for more insight into becoming a successful restaurant manager, check out the informational ebooks on restaurants. There are a lot of many that you can find to get started with your business. Hope you have liked this guide. We want to say thank you for reading this guide. 

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