The general manager is the most senior manager of a restaurant, and is above the restaurant manager, the kitchen manager and the bar manager; in fact, he often manages these roles at a more subaltern level. But before focusing on hiring, it's important to familiarize yourself with all the different jobs within a restaurant. Many homeowners can't tell the difference between a head chef and a head chef and wonder why their business isn't doing well. Being informed about the different positions in restaurants will help you find the right people.
As the job suggests, assistant managers are responsible for assisting the general manager in carrying out his tasks. They are often responsible for managing paperwork, managing training programs, participating in idea-sharing activities, assisting in decision-making processes, and so on. When the CEO takes a day off, it is the assistant who takes his position. If your goal is to offer the best cuisine in town, focus on finding the best executive chef in the market.
A good executive chef prepares the meals on your menu. The excellent one helps you improve your overall service and adapt the concept of food according to the needs of your restaurant. It is also responsible for all cooking processes, from preparation to the way it is served. This is basically the second most important position in the kitchen, after the executive chef.
Consider sous chefs assistants to the main man. If the executive chef takes a day off, it's the sous chef who takes over the kitchen. Subchefs must have experience and skills similar to those of executive chefs. This is basically the general manager of the kitchen.
The functions related to this position focus on hiring and firing staff, process management and optimization, inventory management, etc. The kitchen manager must be able to form a cohesive unit that works as a team and has one main objective: to achieve high customer satisfaction. This position is very important if you run a larger restaurant. The line cook is responsible for several tasks that aim to streamline the work of other cooks and chefs.
The tasks of a line cook are related to the care of one or more areas of the kitchen, thus ensuring an efficient and trouble-free organization of work. A restaurant is nothing without its team of employees, and a team is nothing without its leader. Restaurant managers play a critical role in leading front desk (FOH) and back-of-house (BOH) teams. However, they do more than that.
. Great restaurant managers know that having access to guest data can maximize their hospitality efforts. Larger restaurants may have a sommelier (so-mel-yay), who acts as a wine specialist, a head waiter, a maitre d'hotel or maitre d' (may-truh-dee), who oversees the dining room, and the host staff. In general, the position of preparation chef is typical of haute cuisine restaurants and his duties are related to the initial preparation of the ingredients necessary for the dishes on the menu.
In these positions, you'll gain an insight into how the fundamental elements of a restaurant work. As you advance in all of these positions, you'll gain the skills and experience needed to fulfill all of your future restaurant manager roles. By 2027, 1.6 million new restaurant jobs will be added to the 14.7 million people currently working in the industry. Food and beverage managers are responsible for managing inventory (both bar and kitchen products and supplies), monitoring whether the kitchen and bar comply with local health requirements and codes, and for defining menu items and general work processes within the restaurant (for example, creating schedules).
However, depending on your business model and the type of restaurant you run, you may need to hire more than 80 people in approximately 20 different positions. General management or ownership is the terminal position in most restaurants, and you can't climb much higher unless you choose the corporate route and move on to a regional manager position. Once you master the basics of what makes a restaurant work, the next step is to occupy a mid-level position that begins to lay the foundations of management. If you consider that managing a restaurant is simply giving orders to employees and counting the money at the end of the night, you are wrong.
Front of the House staff includes the general manager (who will also work closely with the Back of House staff), the deputy director (s), the bar manager and waiters (if the alcoholic beverage service is part of the restaurant), waiters, hosts, waiters and waiters (if the alcoholic beverage service is part of the restaurant), waiters, waiters and waiters (if the alcoholic beverage service is part of the restaurant), waiters, waiters and waiters Waiters. .
