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In the realm of service-oriented businesses, particularly in the Food & Beverage (F&B) industry, the human factor plays a pivotal role, significantly influencing the success or failure of a venture. Hence, effective restaurant personnel management is a crucial task that demands early and proficient attention.
Below are some suggestions for contemporary restaurant management models. This includes a diagram illustrating the organizational structure and job position arrangements for efficiently operating restaurant business activities. Additionally, there are detailed job descriptions for each position, facilitating easier supervision, recruitment, and timely training support. Stay tuned with us!
Restaurant personnel organizational chart
Innovative restaurant management models at different levels
1. Board of Directors (Restaurant Owner)
Depending on your operational model, whether it's a company or an individual enterprise. If it's a corporate model, there will be a Board of Directors or a Board of Trustees depending on the registered business type, such as a joint-stock company or a limited liability company. With different organizational structures, there are usually positions like Chairman (CEO), Vice Chairman (for joint-stock companies); or Director, Deputy Director (for limited liability companies). If necessary, you can hire a lawyer for additional advice on business registration or related legal procedures.
In the role of Chairman, investor, or directly managing director, or individuals investing independently in business, these individuals are commonly referred to as 'Restaurant Owners'.
Job Description:
- Director (Restaurant Owner):
Responsible for and empowered to oversee, manage, and supervise the overall business operations, including restaurants, accommodation, and entertainment; participate in developing business plans, strategies, recruiting staff, and handling significant, unexpected, and unusual tasks.
- Assistant Director
Acts as the person accountable to the Restaurant Director. Supports tasks related to management, supervising the Restaurant Management level - under the guidance and assignment of the Restaurant Director. Has the authority to represent the Director when the Director is absent.
2. Restaurant Management
Responsible for managing the entire business operations of the restaurant, such as controlling service quality, training, managing the workforce, advising customers, resolving incidents, and situations that arise during work, operating under the direct guidance of the board of directors.
3. Restaurant Supervision
Responsible for monitoring and overseeing the restaurant's business activities in the assigned area, under the guidance of the Restaurant Manager. Assists the Restaurant Manager in tasks such as shift scheduling, assigning work areas to subordinates at the beginning of each shift, training, instructing new employees, handling on-the-spot situations within the scope of authority, and other tasks as required by superiors.
4. Kitchen Department
The kitchen is arguably the most crucial department of a restaurant. In the kitchen department, there are typically the following positions: Head Chef – Main Chef – Sous Chef – Kitchen Staff – Kitchen Assistant.
Among these, the Head Chef is responsible to the Board of Directors for all activities in the kitchen area. Collaborates with the Board of Directors in menu design, establishes cooking standards, and ensures food quality. Additionally, manages kitchen supplies and personnel.
The Head Chef usually assigns tasks to the Main Chef and Sous Chef to be conveyed to lower-level kitchen staff. In smaller-scale restaurants, sometimes the Main Chef also assumes the role of the Head Chef.
5. Reception Department
- Welcome, guide, and bid farewell to guests entering and leaving the restaurant
- Responsible for customer reservations, seating arrangements
- Maintain a professional, cheerful, and polite demeanor with customers
- Record customer feedback, resolve within the scope of authority, and report to the Supervisor, Restaurant Manager
- Familiarize with the restaurant menu, layout, reservation status at the beginning of each shift
- Assist in supervision, perform other tasks as assigned by superiors
6. Table Department
- Ensure thorough and accurate arrangement of tables and chairs, prepared to serve guests
- Provide attentive and courteous service with a cheerful and polite attitude, meeting customer needs
- Clean and tidy up when guests leave and rearrange the tables
7. Bar Department
- Responsible for preparing drinks according to customer requests
- Manage food, tools, and equipment in the work area
- Maintain cleanliness at the bar area
- Inspect and supervise the status of supplies at the bar area, place orders for bar supplies
8. Security Department
- Responsible for security and order issues inside, outside, and around the restaurant area
- Ensure safety for customers regarding life, property, etc.
9. Sanitation Department
- Ensure cleanliness for the entire assigned area and the entire restaurant
- Clean and wash dishes when necessary
10. Accounting/Cashier Department
Responsible for the financial aspect, income, and expenses of the restaurant
Chief Accountant:
- Assign shifts, allocate work areas for accounting staff
- Supervise the overall department tasks
- Prepare financial reports, restaurant income and expense receipts
- Monitor and report daily tasks to superiors
Accounting Staff:
- Perform cashier duties
- Generate invoices and collect customer payments
- Input data into ledgers, archive invoices
- Deposit money and report revenue to the Chief Accountant
Summary
Thus, restaurant human resource management adheres to the hierarchical command structure, namely:
- Kitchen staff are responsible and follow the assignments of the Sous Chef. The Sous Chef, in turn, is responsible to the Head Chef. The Head Chef is accountable to the Restaurant Director.
- Employees in the Reception, Table, Security, Sanitation departments, etc., are responsible for reporting and are managed by Supervisors and Restaurant Managers.
- …
Therefore, each employee is accountable to only one and exactly one superior. Subordinate employees have the duty and responsibility to report their work directly to the relevant superior. It is advised to limit or avoid 'skipping levels' to reach the Restaurant Director (without going through the immediate superior).
Above is the restaurant management model with a personnel chart consisting of the main departments, relatively the most comprehensive, commonly applied today.
Depending on the actual business situation, each restaurant may omit some unnecessary positions or flexibly recruit individuals capable of simultaneously handling 2 or 3 equivalent positions to save costs, for example: A Kitchen Assistant may also undertake the task of kitchen sanitation.
Due to the ease of entry and departure from the profession, restaurant personnel is one of the most dynamic workforce groups in the recruiting market. You don't want to keep posting job ads every couple of months, right? Understand the job positions and functional job descriptions for each position to optimize finding the most suitable candidates and retaining them effectively.
Wishing you success in your business!
