The organization chart of a restaurant is the graphic representation of the structure that comprises each of the employees who are working within the organization, together with its owners and managers, highlighting the hierarchical relationships and competencies that give life to the same.
With this system you can improve communication and provide the correct way to track activities to be executed by employees. The general manager and the accountant have the obligation to keep the owner informed of everything they do and to be aware of all the departments.
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The manager must ensure the overall performance of the restaurant, since he has the responsibility of directing the customer service, carry the planning financial management, managing the servers, hosts, bartenders and those in charge of the bar so that everything can work properly.
In this article you will find:
How to make the organization chart of a restaurant
Doing it can be considered as an easy job, the purpose of doing it is to feel that you have an organized restaurant despite the work it generates. This type of Organization chart It can help not only to have the domain, but to maintain control and motivate each of those who work within it.
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The first thing that must be taken into account is the specific description of the jobs that the business needs to function properly and thus be able to control the present.
The description should be carried in an organized manner, from manager, administrator, waiter, chef, cook, bartender, general assistant, cleaning staff and even buyer, that is, the description of a large list of employees where the important thing is that each one does the right thing so that the business works efficiently.
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The graphic
Once you have all the necessary information, you should make a document that is comfortable and accessible to organize it in a scheme where you can see in detail the different roles and charges. In it you can see that each depends on the other verticallyYmany are aligned with others horizontally.
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It can be made of traditional way or digitized, which would be perfect for everyone to have the link. It can be done in google drive and so you can click on the document to see the details of its functions. In this way also, each position will know its tasks and will avoid confusions of its own and in general.
Up-to-date availability
To be useful and efficient for everyone, a clear, open and simple document must be prepared, therefore that it is advisable to be updating it every time there is a new incorporation or withdrawal of any of the charges.
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Names should be changed and access should be open to all staff so that they can consult it and thus know who they should contact, this will avoid confusion, especially for new staff. Knowing who is who is essential for a good organization.
Classifications of the organization chart of a restaurant
Restaurants must be organized, in order to maintain a synchronized balance that leads them to achieve their gastronomic goals. Discipline and good service create a level of demand that must be kept clearly defined and develop precise and well-executed functions by all its members.
In order to properly carry out the organization chart of a restaurant, the personnel should be classified as follows:
Owner
He is the one who has all the authority to oversee how the business operates. His work is based on obtaining the license and insurance for both the premises and its workers. His main responsibility is to carry out the contracts and dismissals of the employees, impose and change the regulations according to his ideals so that everyone within the business abides by them.
Manager
His performance will depend on the size and magnitude that the business demands. Mostly he has direct contact with suppliers and customers, therefore, he is the one who works the most and It is the main face at the time of receiving a complaint, be it about the quality of the food or the service.
At times, you can delegate some of your tasks to assistant managers, helping you decrease the magnitude of your obligations, however, is the one who must receive the products, make the inventories and perform the calculation of the supplies.
You must have the ability to cover the work of an absent worker and maintain an operational connection with respect to the kitchen and the business in general.
The assistant manager
He is the one who has the mission of hiring and firing, in the same way, he must train the new recruits and supervise that the work is done properly. Within his responsibilities, he is to be aware of the schedules, check the workers and is the connector between the management, the owners and the staff in general.
The bartender
His job is to be aware of everything that happens in the bar, to report it to the drinks manager. You must have the ability to create specialty beverages that attract customers, order inventory, and control the work of employees in this area.
The hosts
They are the ones who receive, greet and guide customers to their table, provide the menu and place the corresponding cutlery. They must be aware of what is happening at the table and make sure that good service is being given by the waiters and the rest of the team.
The waiters or waiters
They have the task of preparing the tables and utensils, in addition they must be aware that nothing is missing on the table at the request of the clients. You should also be informed of everything related to the menu and the specialties of the business.
Executive chef
You are responsible for verifying the quality of each dish, ensuring that services are delivered on time, and solving any problems that arise unexpectedly. He has the power to create new dishes and make modifications to those that already exist, among his administrative tasks, he must order supplies and report everything to the manager and owner of the business.
The assistant chef
He is in charge of cooking most of the requested dishes under the supervision of the executive chef, which means that they have a great responsibility for the quality of the food that customers taste and the speed of service.
Line cook
His job is to prepare each of the ingredients that the different recipes must have and arrange the dishes depending on what has to be prepared.
