Explaining Restaurant Organizational Structure: Key to Culinary Business Success

For those looking to venture into the culinary business, a sophisticated restaurant organizational structure is essential. Generating substantial profits requires careful consideration and promising prospects.

A restaurant is a place that provides food and beverage services without the need for customers to relocate, aiming to bring in profits and revenue.

It's important to note that restaurants are typically managed by several employees who work diligently, each with their own responsibilities according to their positions.

To understand what the organizational structure of a restaurant looks like, you can read the complete overview below.

Here's the Comprehensive Breakdown of the Restaurant Organizational Structure

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Running a restaurant requires staff or human resources from various fields. Therefore, the restaurant's organizational structure must be appropriate and adequate.

The organizational structure of a restaurant always plays a crucial role in the smooth operation of the establishment. This is because task allocation becomes more effective and not solely focused on one management system.

In simple terms, organizational structure refers to a set of relationships that occur among individuals within a group.

This structure is then delineated in the form of an organizational chart that clearly illustrates the functions, responsibilities, and authorities within the business activities.

Furthermore, there are benefits or advantages to having an organization within your restaurant. Employees will have a clear understanding of their positions in the organization, making them fully accountable.

There are also ways to view alignment paths for cross-departmental collaboration and showcase the capabilities of each division.

Depending on the restaurant's organizational structure, there are several positions with very different duties and responsibilities. The aim is to optimize the performance of each division.

Division of Positions in a Restaurant Organizational Structure

In a restaurant's organizational structure, roles and tasks are divided into several positions. Here is the complete list of their distribution.

Restaurant Manager

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The highest position in the restaurant's organizational structure is the restaurant manager. This position has duties and responsibilities over the other divisions. This is aimed at ensuring the smooth operation of all fields within the restaurant.

Assistant Restaurant Manager

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Next is the assistant restaurant manager, who has the task and responsibility to assist the restaurant manager in the daily execution of tasks. Additionally, they oversee the entire operational aspects of the restaurant.

Head Waiter

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The next structure in the restaurant organization is the head waiter. This position is a staff member with authority and the highest position in the service division, equivalent to a supervisor, but still under the outlet manager. The main duty of the head waiter is to handle all business services that occur within the restaurant.

Captain

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In the restaurant's organizational structure, the captain has duties and responsibilities in serving all guests who come in certain situations, such as wine service and taking orders from guests.

Waiter

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A waiter is someone who works in serving customers who come in. Besides serving customers, waiters also have several other responsibilities and tasks.

Hostess

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The last structure of the restaurant organization is the hostess, who serves as a greeter for arriving guests and invites them to freely choose a table before presenting the menu book.

Those are the duties and responsibilities of each role in the comprehensive restaurant organizational structure.