POSITIONS AND ROLES OF FRONT OF HOUSE STAFF (RESTAURANT)

When we talk about floor staff, we refer to a perfectly organized team with
a great diversity of professional profiles and with good training.

Next, we will look at the job positions we can find in the Room of a
restaurant
• Manager: It is the figure of maximum responsibility in the business that is in charge of the
strategy, internal processes, finance, menu planning, pricing, supervision of
personal, processing of licenses and permits.
• Master or Head of Room: HimMasterThe main charge of the dining room staff in a restaurant.
He is responsible for ensuring that the team functions properly and for guaranteeing that everything
the hall staff fulfill the functions assigned to them.
• Host or Hostess: A Host orHostessis the person responsible for welcoming clients in the
restaurant entrance, although it also takes care ofcoordinate all the reservationsand of
meet the needs of customers.
• Second Maitre: He is the support of the Head Waiter and must be able to perform all his tasks.
since it should be able to be replaced at any time without noticeable absence.
• Sector chief: He is in charge of the sector assigned to him by the Room Chief or Maitre, he takes
commands, watches over the service in his area and if the first or second maitre is absent, he would be the
in charge of supervising the cafeteria service.
• Floor manager: He is in charge of a certain number of tables, at least seven,
as well as reviewing all the material that will be used during the service.
• Sommelier: His specialty is wines and spirits, so he must know
Everything related to the world of Enology is a mid-level position.
• Waiter or server: They serve food to the diners. They must possess qualities of
kindness, empathy, and working hard on expertise in the room.
• Bartender: Prepare the drinks and cocktails and serve them to the customers from thebar.
• Room assistant: He/She is under the command of the head waiter, prepares the mise en place of his/her
take and bring to the room everything that the customer has requested, in addition to assisting the waiter
to collect the tables.
• Runners or couriers: Their main function is to expedite the service, they quickly bring the
plates to the waiter from the kitchen to the dining room, so that he can serve them to the customer without delay
the service.

Examples of restaurant floor organigrams

Next, we will see two examples of the staff organizational charts of a restaurant:

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Room Department–Example 1

Room Department–Example 2

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Kitchen Department: Positions and Functions

The kitchen staff is responsible forprepare the gastronomic offerfor the restaurant.

Next, we will see all the job positions in this department that make up the
configuration of a restaurant alongside the dining room team:

• General manager: Responsible for the administrative part such as managing the shifts of the
workers, vacation or relationships with suppliers, even the furniture.
• Executive chef: He is the highest authority in the kitchen and his functions are management, the
supervision and innovation, also negotiates and proposes initiatives to his team.

• Head chef: He stands as a leader, directing all the members of the

kitchen. Motivates and urges the team to work smoothly, orderly, and efficiently.
• Sous Chef: It is the second in command, at the same level as the chef de cuisine.

• Chef de partie: Collaborates with the Head Chef in cases of division of the kitchen in
sections, so he will perform the functions of the head chef in a specific assigned area
and with the staff that worked there. One can make use of an assistant, the commis.

• Garde manger: Organizes and designs the appetizers and cold dishes of the restaurant menu.
like buffets.
• Butcher or meat seller: Receives the meats from suppliers and prepares them for further processing.
cooked.
• Pantry or prep cook: Cleans, cuts, prepares, and leaves all the food ready for the
Chefs prepare them. It is about order in the kitchen.
• Cook or chef: Prepares all kinds of dishes.
It should be noted that in many restaurants there are other types of cooks as well.
specialized as:

1. Pastry Chef: Directs and supervises the area of the kitchen where desserts are prepared.

2. Pastry chef or baker: Prepares bakery and pastry products, desserts, sweets and
pasta.

3. Entremetier: He is a cook specialized in the preparation of soups or creams, and plating.

of appetizers without meat, poultry or fish.

[Link]: Prepares seafood products: fish, shellfish, and crustaceans, and the sauces for them.
base of them.

Responsible for roasting meats and fish.

Saucier: Prepares and plates the sauces.

7. Dishwasher: Keeps the kitchen utensils clean during the service.

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 8. Apprentice: They may lack experience, but they have enthusiasm and desire. They work in basic areas such as the
cleaning, and the preparation or cooking of some ingredients.
9. Expenditer: Mediator between the kitchen and the dining room and checks the dishes before they are delivered.
by the waiters: the cooking point, the presentation or the temperature.

10. Substitute: It is a backup for cases where there is a vacancy in someone's position.
shift. Must have a comprehensive understanding of all the functions of each of the areas of the
kitchen.
Examples of kitchen organizational charts in a restaurant

Now we will see two examples of the kitchen staff organizational charts of a restaurant:

Kitchen Department–Example 1

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Kitchen Department - Example

The Best Examples of Organizational Charts for Restaurants

Next, we will see different examples of organizational charts that can help you create the
organizational chart of your restaurant to optimize the one you already have:

Organizational Chart of a Small Restaurant

The organizational charts of small restaurants usually do not have many departments or areas.
as a general rule, due to its capital limitation and its small number of staff.

The manager is usually the owner who will have to lead all the team members, from
waiters, the cook or cooks, and even the person in charge of washing the dishes.

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Organizational chart of a small restaurant

Organizational chart of a medium-sized restaurant

This type of organizational chart is a bit broader than that of small restaurants, but there is no
a very significant difference, since the owner is usually also the manager and may have some
department more but little.

The main difference lies in having a few more cooks and waiters, but just like in the
Previously, employees often perform functions that do not correspond to them.

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Organizational chart of a medium-sized restaurant

Organizational chart of a large restaurant

The organizational chart of large restaurants has a much more complex organization.

This type of restaurant has different departments where each employee has to
fulfill limited and unalterable functions.

In addition, they have to report to the person in charge of their division, which maximizes efficiency.
from each department.

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Organizational chart of a large restaurant

Organizational Chart of a Luxury Restaurant

In luxury restaurants, the organizational chart is usually very similar to that of a large restaurant in
as for its complexity, although not so much in the number of employees.

These restaurants have highly specialized employees who comply in a limited manner with
the functions that correspond to him regarding his professional category.

Here, employees must have very strong personal skills in order to

to integrate into a very demanding and high-pressure work environment.

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Organizational chart of a luxury restaurant

Organizational chart of a fast food restaurant

The organizational chart of a fast food restaurant is very different from those of other types
restaurants, since they are more focused on the smooth operation of the restaurant and on the
efficiency.

In addition, in this type of restaurant, to maximize their efficiency, employees must also
fulfill very specific functions.

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Organizational chart of a fast food restaurant

How to create a restaurant organizational chart?

Although creating an organizational chart for a restaurant may seem like a simple task, in order to
you must take into account two very important points:
• The size of the establishment: Depending on the size of your restaurant,
organizational structure will also be in one way or another, the larger the
you will need a more personalized restaurant.

• The type of establishment: As we have seen in the previous examples, it is not the same
a fast food restaurant than a hotel restaurant or a luxury restaurant,
so its organizational structure will not be the same either.

These two premises will determine whether your restaurant has a simpler organizational chart or
a much broader and more detailed one that even illustrates the functions of each employee.

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