The Ordinary Restaurant

The Ordinary Restaurant

Organizational Chart

Owner

A restaurant owner bears primary responsibility for all financial matters concerning the restaurant. If an owner is starting a restaurant, money may come from that owner's own financial investments, or it may come from loans procured by the owner. There may be co-owners who each have a financial stake in the restaurant as well. All debts and profits alike are the responsibility of the restaurant owner or owners. Profit-sharing exceptions may be made depending on contractual agreements with key staff members.

A restaurant owner may hire any number of staff members that she finds necessary for delegation of duties. These may include an accountant, a general manager, a head chef, a head bartender and a maitre d'hotel. How the management hierarchy is structured is completely up to the restaurant owner unless partners are involved. If a restaurant owner is a very hands-on person, he may choose to do one or more of these jobs himself. Payroll is the responsibility of the restaurant owner as well unless she hires an accountant or a payroll service to handle that duty.

A restaurant owner may or may not have culinary talent in the kitchen. Culinary skills are nice but not prerequisites as long as a restaurant owner has talent at hiring a skilled chef to make his restaurant vision come true. The degree of oversight an owner has over the kitchen is largely at the owner's discretion. Some owners may prefer to be very hands-off, instead letting the kitchen run itself if the owner and chef have a strong and trust-based working relationship. Regardless of what level of autonomy the kitchen has, a restaurant owner should keep in mind that she bears responsibility for all financial decisions regarding the restaurant.

From small mom-and-pop shops to Michelin-starred restaurants, every restaurant has some staff in the dining room. Even places that only do take-out still must have someone up front to handle the cash register (or computer) and the phones. A restaurant owner is responsible for this department as well. While a restaurant's food and kitchen are of primary importance, the dining room is the front line for customers. A restaurant owner may choose to delegate in this area as well, if he does not feel that it is an area of professional strength. However, especially in smaller restaurants, many owners who do not have culinary skills work in the dining room (or “front of house,” as it is often called) instead.

All things considered, a restaurant owner's job can be as large or as small as a restaurant owner wants it to be. A restaurant owner bears a huge responsibility for the success or failure of a restaurant, even if she has partners in co-ownership. Therefore, a restaurant owner needs to critically assess where her professional strengths lie. She can then decide whether or not to do certain jobs herself, or hire other people to do them for her. Even if a restaurant owner is multitalented, he needs to know when it is possible to do things and when to ask for help. Time, unlike chores, is a finite thing.

Restaurant Manager (and Assistant Restaurant Manager and Dining Room Manager)

Restaurant managers are professionals in the food service and hospitality industry who manage the day-to-day operations of restaurants. This can include managing other employees, interacting with customers and keeping inventory of stock, among many other tasks. The job of a restaurant manager is dynamic and fast-paced. Restaurant managers are often expected to juggle many tasks at once and work long hours.

A restaurant manager's roles differ depending on the restaurant in which he/she works.

One of a restaurant manager's main roles is to manage the front of the house, which is the area in which food and drink is served, and the front-of-house staff, including bartenders, waitstaff, bus boys and bar backs. In governing the front of the house, the manager will often maintain the staff's schedules as well as ensure all customers are satisfied and the restaurant's service and appearance is up to par.

Aside from overseeing activity at the front of the house, restaurant managers also often have significant roles at the back of the house. This is "behind-the-scenes" work that customers don't see, but it is necessary to keep the restaurant running smoothly.

Back of house duties may include ordering food, supplies and beverage and performing quality-control checks on deliveries, ensuring all necessary equipment is running, managing cash flow and supervising kitchen staff. They also may be charged with ensuring that health code regulations and liquor laws are obeyed.

Most successful restaurant managers have extensive training and experience in various jobs in the food service and restaurant industry. Work as a waiter, chef, host, or bartender are all roles that can help prepare aspiring restaurant managers for supervising a restaurant.

Some restaurant managers take a 2- or 4- year course in food service and hospitality, which can help aspiring restaurant managers prepare for their future work.

Host

Hosts and hostesses assign and escort customers to their table, provide menus, make reservations, arrange parties, provide customers with a wait time and sometimes act as cashier.

Restaurants usually require that hosts and hostesses have at least a high school education and provide on-the-job training. Hosts and hostesses should maintain a positive, friendly attitude and be outgoing, organized and well-groomed.

Server

Also called waiters and waitresses greet customers, explain specials and menu items, take orders and deliver the orders to the kitchen. The waitstaff delivers food to customers when it is ready, gets them condiments or other items to improve the meal, itemizes the bill, delivers it and sometimes accepts the payment for the meal.

Busser

A busser is responsible for setting tables, clearing tables, restocking plates and sometimes serving food to guests as runners.

A busser must have good communication skills in case guests have questions while he is out on the floor. This worker must have a commitment to high-quality customer service. He must also be able to handle the high-pressure environment of a restaurant.

The busser spends most of his time in the kitchen bringing back and organizing plates and utensils. She also must take care of odds and ends that are asked of her by waitstaff and the cooking staff. A busser spends all of her time on foot while working

Restaurants employ bussers to lighten the load of the waitstaff, which is usually very busy taking orders, processing payments, checking on the food and bringing plates to each table

Beverage manager

Beverage managers are individuals who oversee the entire beverage operation of a single business or location. They plan and organize how beverage systems will be set up (such as storage and display options), direct and supervise employees working with beverages, and evaluate the overall effectiveness of the system (drink selections, pricing and customer response). They are also responsible for hiring and training new beverage staff members, and overseeing the ordering and inventory control of beverages.

Some beverage managers work their way into the position solely through experience. Many people start as food servers or bartenders and then move into management positions from there, especially within businesses they work for. Beverage management is a more specific job and would require general management experience. Having a diploma or a degree in a field like hospitality management, however, is a big draw for employers, especially in upscale, well-known establishments such as resorts and hotels.

Beverage managers need to have a strong working knowledge of the type of location they are working in, such as restaurant or hotel This includes understanding the hierarchy of their place of employment as well as how they typically run, so that they can best manage the beverage operations there. They must also have a good knowledge of beverages in general, from bottled sodas or juices to wines and beers. Stemming from this, beverage managers also know and have a rapport with beverage distribution companies, independent breweries and even vineyards.

Head bartender

Head bartenders are usually in charge of the main bar area in a restaurant or establishment that serves alcohol. They are most commonly found in large establishments that employ several bartenders. Head bartenders report to the manager or the owner, yet are in charge of overseeing the other bartenders' performance and schedules. Head bartenders also must be able to perform the same functions as the other bartenders.

Usually a minimum of one year of bartending experience is required for head bartenders. Since the head bartender is in charge of the overall daily bar functions including managing other bartenders, they must possess problem-solving skills, organizational skills and communication skills. Other management experience or training experience is not required, however, is helpful when applying for the job of head bartender.

The duties of a head bartender include, making drinks, possessing a large knowledge of drink recipes, checking for proper identification, maintaining the appearance and cleanliness of the bar area, replacing kegs, handling employee issues, handling customer complaints and disturbances, scheduling employees, supervising other bartenders, ordering supplies and alcohol and overseeing the workings of the bar area.

Head bartenders are usually required to lift heavy kegs and be able to stand for several hours at a time. Head bartenders are also in charge of dealing with customer complaints, rowdy clients, ensuring all bartenders check for the proper identification for alcohol consumption and make drinks properly. Since the head bartender is also in charge of some administrative duties, some time sitting in front of a computer may be required.

The educational requirements vary for a head bartender position. Some employers require a GED or high school education, while some do not specify any educational requirements. No licenses or certifications are usually required; however, if the candidate has attended bartending school, the additional experience on his resume may help them stand out against other applicants.

Drink Runner

A drink runner (a bar back) is responsible for basic prep work behind the bar, including such tasks as refilling ice bins, restocking liquor, replacing kegs, cutting garnishes, and clearing away and washing empty glasses.

Working as a bar back is a great way to gain valuable experience in bartending. A bar back serves a crucial function in the operation of a bar. Bar backs quickly learn the logistics of running a bar. The position offers a great foundation for those looking to become bartenders, or even bar managers or owners.

A bar back must have clear communication with the bartender. A bar back is there to assist the bartender and must be able to work in tandem with him or her. A bar back's responsibilities should be clearly outlined. Checklists for inventory and before-and-after service stocking and clean-up may be helpful.

Executive Chef

Restaurant executive chefs are responsible for making sure the dishes that come out of a kitchen are of high quality before going to patrons’ tables. They also ensure a restaurant kitchen is producing food quickly and efficiently so restaurant customers are not waiting longer than necessary for their meals. Restaurant executive chefs must be clean and neat and make sure sanitary and safety guidelines are followed in the kitchen to prevent illness to patrons and employee injuries such as burns. These chefs can do some cooking as well.

Developing restaurant menus and changing menus when necessary to accommodate patrons’ demands are other important duties of restaurant executive chefs. In addition, these chefs create new recipes for kitchen staff to prepare. They also order equipment and food supplies and hire/train new employees. Restaurant executive chefs must stay current on industry trends as well. They additionally must know how to prepare budgets for food and labor costs, according to CookingSchools101.com.

Solid leadership skills are a requirement for restaurant executive chefs, who must be able to take full control of a kitchen. These chefs also should be able to motivate their staff and solve problems quickly. They must work well under pressure and be able to handle and delegate multiple duties at the same time. They additionally must have strong verbal communication skills along with time management and organizational skills. These professionals should have a good sense of smell and taste and must be creative as well.

Most restaurant executive chefs have formal college training. Education programs are available at culinary arts schools; community colleges or universities that offer hospitality/culinary arts degree programs; professional culinary institutes that offer apprenticeship programs; or independent cooking schools. The American Culinary Federation accredits training programs and sponsors apprenticeships. To be promoted to an executive chef position in a fine-dining restaurant, chefs must have many years of training and experience.

Assistant Chef

Assistant chefs aid head chefs with skilled food preparation and cooking. They may help train subordinate chefs and supervise their work. Assistant chefs may also be responsible for reviewing kitchen inventory and estimating what foods are needed. They also oversee the storage and disposal of leftover food products, and help to make sure that the kitchen is clean. Assistant chefs help head chefs develop and test new recipes, and maintain records of what food has been prepared and what ingredients were used. In addition, assistant chefs may be responsible for running the kitchen in the head chef's absence.

Most assistant chefs receive formal training, though that is not necessarily a requirement. Training courses may be given at community colleges, culinary schools, technical schools, or colleges and universities. Students in culinary arts programs work in kitchens so they may prepare food and practice their cooking skills. They also take classes in nutrition, purchasing and inventory methods, menu planning and proper food storage procedures. Many culinary programs also require students to participate in internships at commercial kitchens, so they gain experience preparing food for customers. Some assistant chefs receive all of their training on the job. Experienced head chefs will instruct them in cooking and food preparation techniques. Apprenticeships through culinary associations, trade unions or culinary institutes also provide on-the-job training.

Assistant chefs work in restaurants, school cafeterias and other food service facilities. There are many hazards associated with the job, including cuts, burns, slips and falls, but these are usually not serious. Work as an assistant chef can be quite stressful, however, because you must hurry to prepare quality meals for customers in a timely manner. Assistant chefs' schedules in a restaurant vary greatly, with some assistant chefs having to work early mornings and others having to work late nights. Many restaurant assistant chefs also have to work holidays and weekends. Those who work in cafeterias often have more regular schedules, though they may have to put in overtime as well.

Line Cook

Line cooks are responsible for preparing assigned food items. They must follow the recipes and the portion control guidelines set by the food establishment.

Line cooks are responsible for setting up their stations and restocking items. They also organize, sanitize and clean the kitchen, storage areas and coolers.

Line cooks must possess basic cooking skills. They must also understand how to use a variety of food service equipment, including knives, pots and pans, ovens and grills, food processors and slicers.

Line cooks must know and follow sanitary food handling procedures. Successful line cooks are able to remain calm and work well under pressure.

Experienced line cooks often move into other positions in the food service field such as sous-chef, second in charge of a kitchen. Earning a degree from a culinary school can also help line cooks advance to a sous-chef position.

e-Sources:

ehow.com
smallbusiness.chron.com