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Note: This page is about restaurant management, from the sidewalk out front to the alley behind. If you are a chef or aspiring chef, you might be more interested in self-teaching topics related to culinary management. If that is the case, you should first check out Culinary Management page.

Restaurant management is an ideal career path for a sold-out self-directed learner. Licensure isn't really a requirement, and it blends two seemingly diverse passions:  business and the dining experience. So much the better if you know your way around the kitchen and have a boatload of respect for the people who do the cooking and tend the bar.

Restaurant Managers plan, manage, and market restaurants, food services in hospitality establishments, food service chains and franchise networks, and restaurant supply operations. Includes instruction in hospitality administration, food services management, wholesale logistics and distribution, franchise operations, business networking, personnel management, culinary arts, business planning and capitalization, food industry operations, marketing and retailing, business law and regulations, finance, and professional standards and ethics.

 

 

 

 


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Restaurant Management Staff

Administration

The Owner (or proprietor) is the person responsible for the business in general. The General Manager or Operations Manager (may also be called the Managing Partner if he owns a stake in the business) is the person who operates the restaurant for the owner. The Assistant Manager or Administrative Assistant manages the office and business aspect of the restaurant, is responsible for Human Resources (including payroll), financial and taxation documentation, and all record management. The Host (or greeter) also awaits in the front.

Front-of-the-House Management

The Maître d'hôtel (or Manager) is entirely responsible for all front-of-the-house operations, manages staff who give services to customers and allocate the duties of opening and closing the restaurant. He is responsible for making sure the staff is following the service standards and health and safety regulations. He is the most important person in the front-of-the-house environment, since it is up to him or her to motivate the staff and give them job satisfaction. The Maître d' looks after and guides the personal well-being of the staff, since it makes the work force stronger and more profitable, and works with other executive management officers such as the Executive Chef and the Owner.

The Beverage Manager (or Bar Manager, Bartender) is responsible for all the beverage, beverage service and bar operations of the restaurant. He reports directly to the Maître d'hôtel (Manager). Beverage managers order bar inventory, maintain and track inventory, issue bar stock, and schedule bar service personnel. Often a bar manager will have prior experience as a bartender. Often, a beverage manager will have extensive knowledge of beverages that include wine, beer, and spirits.

Back-of-the-House Management

The Executive Chef usually operates in corporate restaurant companies. He is entirely responsible for all back-of-the-house operations, and works with other executive management officers such as the Maitre d'Hôtel and the Owner.

The Chef de Cuisine (or Executive Sous Chef) manages the kitchen staff working in the kitchen and creates the menus in absence of the Executive Chef.

The kitchen is often referred to as the heart of the restaurant . They create the menu and “specials” as well as order the products needed for the menu recipes. Managing the kitchen staff helps to control food timing, quality, and cost. Kitchen management involves, most importantly, cost control and budgeting.

The Sous Chef (or Kitchen Manager) oversees the daily kitchen operations. He acts also as the Chef de Cuisine when that individual isn't in the restaurant.

The Head Cook is the Head Preparation Chef who supervises food preparation (prep).

The Head Station Chef (or Head/Lead Line Chef/Cook) supervises the cooking or “work” of your menu order and the “push” to ensure your entire table will receive their order at the same time.

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David L. Heiserman, Editor

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Revised: June 06, 2015