By Deagon B Williams
Traditionally fine dining restaurants have been run by one single motivating force- most often the owner, the general manager, or the chef. Regardless of who the driving force is, the personality of that one person becomes the culture of that restaurant. This type of management often creates a confused environment where everyone works harder than necessary to keep the business going. Things can bottle-neck around this one personality and roles and responsibilities can be unclear.
One anecdote to this singular power-house model of management is a comprehensive organization chart for the restaurant. This type of Org Chart doesn’t just say whose boss is whose. This chart says who does what. In this model, a restaurant is viewed just like any other corporation or business. That means that a restaurant has 4 main areas of responsibility which are:
- Product (Culinary)
- Marketing
- Sales (Front of House)
- Operations
These are the 4 main areas that need to be covered, regardless of the size/type of the business. The key is to divide up the areas of responsibility with the Job Titles on your Org Chart. To keep things clean, be very clear about who is handling what area of responsibility. Where does the buck stop for Marketing? Who has the authority for decisions on Front of House? Who makes the call on questions about Operations? All those questions should be easy to answer from your Org chart.
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