What are the Organizational chart of restaurant?

Answer 1

OwnerRestaurant ManagerAssistant Restaurant ManagerBeverage ManagerDining Room ManagerExecutive ChefHead Bartender

Drink Runner

Host

Server

Busser

Assistant Chef

Line Cooks

Answer 2

Starting from production process, we need to understand the process of making food from raw material to the final goods, and then we analyze the process differently, after that we draw the process chart in detail.

Customer and waiter also take a part in it so don't forget to put process relation between them, starting from request an order, receiving the food, and paying the bill.

While creating food, some of may require particular technology to make it for example (heating system and cold room) also for maintaining the material which inside inventory.

All raw material came from different distributor, so there must be supply chain to be drawn around manufacturer, distributor, and retailer to come in the hand of restaurant.

Another essential point is worker that effect your productivity, on how do you train them, do they need to be skilled to execute particular task, the cost of training, giving them incentive/promotion and their satisfaction on working with you.

Apply some tool of operation process that may help you figure out for example, draw a flow chart (the movement of raw material) which can view your process on a big scale yet simplified, time-function mapping (the flow and time frame), process chart for detail, etc.

Answer 3

A restaurant is organized in management and staff divisions. These divisions include the owner, the management, and the employees of the restaurant.

Answer 4

Although it depends on level of business but this can help you:

http://www.ehow.co.uk/about_6401526_hotel-hierarchy-positions.html

Answer 5

Here is an example. http://glori.kenan-flagler.unc.edu/airspace/NUSarchive/rice/wongpl/1_5orgst.htm

Answer 6

A resto bar is organizational structure outlines the hierarchy in a given organization. The owner of the given organization is usually at the top while the junior staff at the bottom.