Small Restaurant Organizational Chart – [Latest Guide]

No matter what type and size of restaurant you own, you must know the importance of organization. Especially when you have a small restaurant, you have a limited budget, and within that budget, you have to ensure that you carry out all the necessary functions of a restaurant. But the procedure is quite tricky and challenging. Therefore, it is always better to have an organizational chart for your restaurant.

Such organization charts help you designate your restaurant’s different roles and duties. It aids in guaranteeing that you do not overspend on employing or having functions in your restaurant. Additionally, it also ensures that you do not miss out on any important and necessary role and responsibility that your restaurant needs. Therefore we have the following discussion that explains the different examples of organizational charts based on the different types of small restaurants. Go through our discussion, and it will indeed offer you a brief and beneficial idea about the organizational charts that your restaurant needs. 

Best Examples For a Restaurant Organizational Chart

  1. Coffee Shop Organization Chart 
  2. Medium Scale Restaurant Organization Chart
  3. Organizational Structure of a Full-Service Restaurant
  4. Fast Food Restaurant Organizational Chart
  • Coffee Shop Organization Chart 

The first example we have for a small restaurant organizational chart is the coffee shop organization chart. A cafe is one of the ideal examples of themed and small restaurants that serve a particular cuisine. Restaurants with such features do not have many employees, and every employee in these restaurants has more than one duty or role in carrying out. 

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The coffee shop’s small restaurant organizational structure consists of the owner at the top. In small restaurants, especially safes, the owners play the role of the restaurant owner and the manager. The manager, who might be the winner of the restaurant or the cafe or any employed manager for the place, has to carry out the responsibility of the overall functioning of the business. Their duties also include entering the improvement in the customer experience and making the cabinets have the optimal user experience. 

The menu in coffee shops or cafes generally has a constraint on its cuisine. Typically, they serve a specific cuisine and refrain from having any executive and sous chefs. In place of the sous chefs and executives, the coffee shops and cafes have special bakers, baristas and confectioners. Additionally, not just the small but the big cafes have assistant bakers, which ensures rapid service. 

The wailers in the cafes generally depend on the different features of the restaurant. The features include the scale and size of the restaurant. Additionally, they also have a fully operational and efficient cleaning staff. 

Also Read About – What Does a General Manager do in a Restaurant

  • Medium Scale Restaurant Organization Chart

Medium-scale restaurants require a medium-scale restaurant organizational structure. They share a significant proportion in the industry, and therefore they require optimal and effective planning added to the feature and quality of the organization. Since the restaurant is medium-scaled, it has an expanded portion for the human resource with different and varied responsibilities for various roles. 

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The head of the chart is similar to the restaurant organizational structure of the previous one we discussed. The owner is in charge of the graph. Here, the manager has many roles and responsibilities to fulfill. They not only work as the manager of the place but also carry out the function of the chaser and sometimes even the receptionist. It happens because of the budget shortage, liability balancing, and other issues. 

Generally, the kitchen possibility is the part that the executive has to carry out. He has the designation of kitchen supervisor. Additionally, he manages the waiter who reports to him for queries and orders directly. The waiters carry out the cleaning suits, but sometimes, one person is offered cleaning duties. 

The small restaurants see more customers with families. And therefore, it requires special staff and management. The next head in this organizational chart for small restaurants includes the manager, and it is because he plays the role of the leading supervisor of the whole staff. Small restaurants, especially cafes, have a manager who carries out not one but generally more than one role, which includes the cashier and the receptionist. 

The small restaurants also have a head chef who carries out the function of managing the kitchen activities. He also decides on the dishes and menu of the restaurant. Here, you might find one or two waiters who have the role of the sous chefs as and when necessary. The cleaning staff is generally absent here, and the waiters carry out the cleaning tasks. Because of the budget shortage, the waitpersons must carry out the cleaning duties. 

  • Organizational Structure of a Full-Service Restaurant

When you need an organizational chart for small restaurants that are full-service in nature, you just remember that these restaurants have a complex design. And because of their complex organization, the staff required for these restaurants is considerably large. Their duties here are diverse and specific, ensuring the place’s smooth and proper functioning. Here the crowds, too, are entirely huge. As a result, the restaurants need to contain a hierarchy of roles to ensure appropriate and organized management and catering to such huge crowds. 

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The owner here is nothing but a monetary supplier in general cases. And the other roles fall on the part of the employees. Here, the structure has the head as the administrator because of the apparent reason of organization. He manages the crucial components, including financial compliance, supplies, promotions and other administrative jobs. The organizational structure of small restaurants for full-service places is quite immersive. 

The manager manages and formulates the routine for the functioning of the restaurants. Additionally, he supervises the whole staff of the place. The restaurants that are full-service in nature consist of separate kitchen managers. They can carry out the kitchen operations and supplies and report to the manager or the administrator about the necessary information for the smooth functioning of the place. 

The executive chef is the following important role in the example of organizational chart for restaurant for full-service restaurants. He is responsible for designing the best menu and reports to the kitchen manager. He also carries out the duty of managing the functioning of the kitchen most infallibly and efficiently. The full-service restaurants generally offer influential services. And thus, they have sous chefs. They supervise the plating and presentation of the food items and dishes. Additionally, they carry out the role of managing bulk orders, crockery and cutleries. 

The full-service restaurants are high-end stations that have multiple cuisines to serve on their menu. Every station in the kitchen consists of a station chef with expertise in a particular specialized cuisine. The cleaning staff here carries out only the cleaning tasks and the job of equipment organization. The waitressing staff has a head who assists them and manages all the waitpersons. He also supervises and emys the seamless functioning of the restaurants and their work, especially during peak hours. 

Here, bartenders and sommeliers are also present who cater and serve the customers their drinks. It is one of the significant features that also ensures the efficiency of great restaurants. The cleaning staff has to carry out the duty of guaranteeing optimum cleanliness and hygiene, and their responsibilities include both back of the house and the front of the house. And they have separate teams for the same. The security head is also present in this example of organizational chart for restaurant where he manages the valet, guards, bouncers if present and the CCTV security services. 

  • Fast Food Restaurant Organizational Chart

Here is another example of a simple small restaurant organizational chart for a fast food retreat. These restaurants are distinct from regular ones, requiring a well-designed and managed organization chart that ensures seamless functionality of the place. In addition, large-scale fast-food restaurants generally turn to the franchise business. As a result, the workforce varies to a large extent. The chart ensures that the employees are well aware of their roles, further confirming the place’s smooth functioning. 

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These restaurants have an individual or a team that consists of a supervising entity for the work of hiring and managing administrative functions. The restaurant manager is for managing and supervises the staff. Large-scale fast-food restaurants also consist of assistant managers who have to carry out the duty of handling deliveries and drive-thru orders. 

Additionally, they also have executive chefs and assistant cooks who have specifications. The other components of the staff members include the waitpersons, cleaners, security service personnel, and the like, as and when the necessities arise. 

Final words 

When you have your restaurant, you must know how important and challenging it is to manage and assign different roles. It’s always better to have a management structure that offers you the design of the functions and duties for your restaurant to work smoothly. Therefore, you can opt for any of the above simple small restaurant organizational chart types based on the requirements and features of your restaurant. And it will help you understand the different necessary roles, designations and methods of carrying out the duties for your restaurant so that your place functions ideally, ensuring optimal customer satisfaction. 

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