|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.
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.
Some of these tutorials might require a PDF reader. If you do not have an the Adobe
Acrobat Reader installed on your device, you can
download a free copy here. Many also require the Google Play app for
One of the most challenging things
about self-directed learning is that you don't know
what you don't know. The table of contents for a
top-ranked textbook can help you find out more about
what you don't know. Try it:
Now for a brief word from our
Some Other Pages You
Might Find Interesting
Restaurant Management Staff
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
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.
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
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.
Your Proof of