What is a Restaurant Hierarchy Chart? Examples & Best Practices

A restaurant hierarchy chart is an important tool for defining the organizational structure within a restaurant setting. This chart not only outlines roles, responsibilities, and reporting relationships but also ensures the seamless execution of operations and effective management by incorporating the brigade de cuisine system. Whether you’re training new staff members, improving existing workflows, or structuring a new restaurant venture, grasping the intricacies of the restaurant hierarchy is pivotal for achieving success.

Understanding this hierarchy is crucial for both small and larger restaurants, as it supports business growth and scalability while fostering a well-organized kitchen brigade system that includes roles such as executive chefs, sous chefs, and chef de partie. Ultimately, a well-structured restaurant hierarchy chart is key to fostering a positive work environment and ensuring the smooth day-to-day operations of any restaurant.

Definition of a Restaurant Hierarchy Chart

A restaurant hierarchy chart is a vital visual tool that delineates the organizational framework within a restaurant. This chart provides a clear depiction of the chain of command, illustrating the relationships between different roles and levels of authority. Kitchen hierarchy explained further details the various roles and positions within the kitchen brigade system, originally introduced by Georges Auguste Escoffier.

A well-defined hierarchy chart helps in defining the scope of each role, ensuring that every staff member understands their place within the larger organizational structure. This not only aids in effective management but also supports the restaurant’s ability to adapt and grow by providing a structured approach to staff organization and task delegation.

Purpose and Benefits of Using a Hierarchy Chart in the Restaurant Industry

The implementation of a hierarchy chart is not just an organizational tool but a strategic asset that can significantly enhance the efficiency and effectiveness of operations. Here’s a closer look at its multifaceted benefits:

• Improves Communication: A hierarchy chart serves as a visual guide that clearly delineates the chain of command within the restaurant. By explicitly outlining who reports to whom, it minimizes misunderstandings and ensures that all staff members are aware of their roles and responsibilities. This clarity fosters better communication across different departments, leading to a more cohesive and harmonious work environment.
• Enhances Efficiency: By defining specific responsibilities and roles, a hierarchy chart streamlines operations. It ensures that tasks are allocated appropriately and that each team member knows their duties, reducing overlap and inefficiencies. This organized approach allows the restaurant to operate smoothly, even during peak hours, and enhances the overall customer experience by ensuring prompt and effective service. Prep cooks, for example, play a crucial role in performing preliminary tasks such as chopping and organizing ingredients, which supports higher-level cooks and contributes to overall efficiency.
• Aids in Training: New employees can often feel overwhelmed by the fast-paced nature of the restaurant industry. A hierarchy chart provides a clear roadmap of the organizational structure, helping them understand where they fit within the team. This understanding accelerates the onboarding process, enabling new hires to quickly become productive members of the team and reducing the time and resources spent on training.
• Supports Business Growth: As restaurants expand, maintaining an organized and scalable structure becomes increasingly important. A well-designed hierarchy chart provides a framework that supports growth by ensuring that staff roles are clearly defined and scalable. This structured approach allows restaurant owners to effectively manage larger teams and more complex operations, facilitating smooth expansion and adaptation to market changes.
• Ensures Accountability: Establishing clear expectations for all employees is crucial in maintaining high standards of performance. A hierarchy chart sets out these expectations by defining each role’s responsibilities and reporting lines. This transparency not only holds staff accountable for their actions but also empowers them to take ownership of their roles, leading to increased job satisfaction and productivity.

Implementation of hierarchy charts can transform the way a restaurant operates, paving the way for sustained success and a thriving work environment.

Key stakeholders of a Restaurant Hierarchy Chart

• Owner: The owner is the visionary force behind the restaurant, responsible for setting the strategic direction and ensuring financial stability. They make high-level decisions regarding the restaurant’s concept, target market, and long-term goals. Owners may also be involved in critical operational aspects, such as budgeting, marketing strategies, and partnerships. In large establishments, the executive chef sits at the top of the kitchen hierarchy, focusing on managerial tasks and overseeing multiple kitchen operations.
• General Manager (GM): Acting as the operational leader, the General Manager oversees all facets of the restaurant’s day-to-day activities. They ensure that the establishment runs smoothly by managing staff, maintaining customer satisfaction, and achieving financial targets. The GM plays a pivotal role in implementing policies, coordinating with department heads, and driving the restaurant’s overall performance.

Front of House (FOH) Roles and Restaurant Manager

• Front of House Manager: This role is crucial for maintaining a high-quality customer experience. The FOH Manager supervises the staff responsible for customer interactions, ensuring that service standards are consistently met. They handle scheduling, training, and performance evaluations for servers, hosts, and bartenders, striving to create a welcoming and efficient environment.
• Servers & Hosts: These team members are the face of the restaurant, directly interacting with guests. Servers take orders, deliver food, and provide personalized service, while hosts manage reservations and seating arrangements. Both roles require excellent communication skills and a customer-focused approach to enhance the dining experience.
• Bartenders: Beyond mixing drinks, bartenders contribute to the restaurant’s ambiance and customer satisfaction. They engage with patrons at the bar, offering recommendations and ensuring that the bar area operates smoothly. Bartenders must possess a deep knowledge of beverages and the ability to create a welcoming atmosphere.

Back of House (BOH) Roles and Kitchen Brigade

• Head Chef/Kitchen Manager: As the culinary leader, the Head Chef or Kitchen Manager, often referred to as the chef de cuisine, is responsible for menu creation, food quality, and kitchen operations. They oversee the preparation and presentation of dishes, ensuring consistency and excellence. This role involves managing kitchen staff, procuring ingredients, and maintaining health and safety standards.
• Sous Chef: The Sous Chef acts as the second in command in the kitchen, supporting the Head Chef in all culinary tasks. They coordinate the kitchen team, manage inventory, and ensure that food preparation aligns with the restaurant’s standards. The Sous Chef also steps in to lead the kitchen in the Head Chef’s absence.
• Line Cooks & Kitchen Staff: These individuals are the backbone of the kitchen, executing dishes according to the restaurant’s recipes and standards. Line Cooks specialize in specific stations, such as grill, sauté, or pastry, while Kitchen Staff assist with prep work, cleaning, and maintaining kitchen organization.
  • Commis Chef: A commis chef is a junior chef position that serves as an entry-level role in a professional kitchen. They work under a more senior chef, specifically the chef de partie, to gain hands-on experience and understand various kitchen operations.
  • Commis Chef Junior: The commis chef junior is an entry-level position typically held by recent culinary graduates. They work under the supervision of more experienced chefs, such as the chef de partie, to gain practical training and learn essential kitchen operations and responsibilities.
  • Commis Chefs: Commis chefs are junior cooks or apprentice chefs who work under specific chef de parties in a kitchen. They learn various culinary techniques and gain hands-on experience while assisting these chefs in preparing and producing food.
  • Fish Chef: The fish chef, a type of chef de partie, is responsible for managing the fish section of the kitchen. This role is crucial for the efficient operation of a culinary team, ensuring that all fish dishes are prepared to the highest standards.
  • Fry Chef: The fry chef, another type of chef de partie, manages the frying section of the kitchen. This role is essential for maintaining the quality and consistency of fried dishes.
  • Grill Chef: The grill chef, within the chef de partie category, is responsible for managing the grill section. This position is integral to the overall kitchen operation, ensuring that grilled dishes are cooked to perfection.
  • Pantry Chef: The pantry chef, often associated with the garde manger position, focuses on preparing cold dishes. This specialized role within the chef de partie category is important for maintaining the quality and presentation of cold food items.
  • Vegetable Chef: The vegetable chef, another type of chef de partie, is responsible for managing the vegetable section of the kitchen. This role is crucial in larger kitchens where individual chefs specialize in different culinary areas.
• Dishwashers: Essential for maintaining kitchen hygiene, Dishwashers ensure that all cooking and dining utensils are cleaned and sanitized. They play a vital role in the overall efficiency of kitchen operations by keeping the workspace orderly and ready for the next service.

This clarity in roles and responsibilities not only enhances operational efficiency but also fosters a collaborative and motivated team environment.

Types of Restaurant Hierarchy Charts

The structure of restaurant hierarchy charts can vary significantly depending on the size and type of the establishment. Each type of restaurant has unique needs and operational dynamics, which are reflected in their organizational charts. Understanding these differences is crucial for creating an effective hierarchy that supports the restaurant’s goals and enhances its operations.

• Small Restaurants: In small restaurants, the hierarchy is often more straightforward due to limited staff. Roles may be combined, with employees taking on multiple responsibilities to ensure efficiency. For instance, a single individual might handle both managerial and operational tasks, such as overseeing the kitchen while also managing inventory and customer interactions. This streamlined approach allows for flexibility and adaptability, which are essential in smaller settings where resources are limited.
• Casual Dining: Casual dining establishments typically have a more defined structure than small restaurants, with clear distinctions between Front of House (FOH) and Back of House (BOH) roles. The hierarchy may include specific positions such as a restaurant manager, sous chefs, and chef de partie, each responsible for distinct areas of operation. This separation of duties helps maintain a smooth workflow and ensures that both customer service and food preparation are handled efficiently.
• Fine Dining: Fine dining restaurants boast a complex and intricate hierarchy, reflecting their commitment to providing a high-quality dining experience. The organizational structure often includes multiple specialized roles, such as executive chefs, pastry chefs, and sommeliers, each contributing their expertise to the overall operation. The detailed hierarchy ensures that every aspect of the dining experience is meticulously managed, from menu creation to the presentation of dishes and the ambiance of the restaurant. Head chefs play a central role in overseeing staff, maintaining quality, and ensuring that cooking processes run smoothly.

Examples of Hierarchy Charts for Different Restaurant Types

• Fast Food Restaurant: Fast food establishments generally operate with a simple and efficient hierarchy. The structure often consists of a manager, line cooks, and cashiers, focusing on speed and consistency. The manager oversees operations, ensuring that food is prepared quickly and accurately, while cashiers handle customer transactions and orders.
• Casual Dining: In casual dining settings, the hierarchy expands to include roles such as an executive chef and a kitchen manager, alongside FOH and BOH staff. This structure allows for a more personalized dining experience, with emphasis on both food quality and customer service. The kitchen manager coordinates food preparation, while the executive chef oversees culinary standards.
• Fine Dining: Fine dining restaurants exhibit a sophisticated and detailed hierarchy to ensure the highest level of service and culinary excellence. The structure typically includes an executive chef, who leads culinary innovation, a sous chef who assists in managing the kitchen, and specialized chefs like a pastry chef and a sauce chef, each focusing on specific areas of the menu. Additionally, there are roles such as a sommelier, responsible for wine selection and pairing, and a maître d’, who ensures exceptional guest experiences. This intricate hierarchy supports the restaurant’s commitment to fine dining standards and seamless operations.

Creating an Effective Restaurant Hierarchy Chart

This chart will serve as a blueprint for the organizational structure, ensuring clarity in roles and enhancing operational efficiency. Here are the essential steps to create a hierarchy chart that truly benefits your restaurant:

Step 1: Identify Key Roles and Responsibilities

Begin by listing all the essential positions within your restaurant, from executive chefs to kitchen porters. Consider the unique needs of your establishment, whether it’s a fine dining venue or a casual eatery, and ensure that the roles align with your operational goals. Define the responsibilities associated with each position to provide clarity and direction. Additionally, highlight the role of the prep cook, who is crucial for handling preliminary tasks like chopping and organizing ingredients, and gains valuable experience that can lead to career advancement within the restaurant.

Step 2: Define Reporting Relationships and Chains of Command

Establish a clear chain of command by determining who reports to whom. This step is crucial for maintaining order and accountability within the restaurant. By outlining these relationships, you create a transparent structure that facilitates better communication and decision-making across all levels.

Step 3: Utilize a Visual Format for Clarity

Use visual aids such as flowcharts or diagrams to represent the hierarchy clearly. A visual format makes it easier for staff to understand the organizational structure at a glance, reducing confusion and enhancing workflow. Ensure that the chart is easy to read and accessible to all employees.

Step 4: Gather Feedback and Collaborate

Involve managers and staff in the creation process to ensure accuracy and completeness. Gathering input from those who are directly involved in day-to-day operations can provide valuable insights and help identify potential gaps or overlaps in responsibilities. Collaboration fosters a sense of ownership and commitment to the hierarchy.

Tools and Software for Designing Organizational Charts

Here are some top options, including details about their free plans and links to their websites:

• EdrawMax: A versatile diagramming tool that offers a wide range of templates and symbols for creating organizational charts. It provides a user-friendly interface and supports cross-platform collaboration. EdrawMax offers a free trial version that allows users to explore its features before committing to a paid plan. Learn more at EdrawMax Website.
• Lucidchart: Lucidchart is a popular online diagramming application known for its ease of use and integration capabilities with other tools like Google Workspace and Microsoft Office. It offers a free plan that includes basic features and allows users to create up to three editable documents. This is ideal for small restaurants or those just starting to map their organizational structure. Visit Lucidchart Website for more information.
• Microsoft Visio: As part of the Microsoft Office suite, Visio is a powerful tool for creating professional diagrams, including organizational charts. While it does not offer a free version, Microsoft Visio provides a trial period for users to test its capabilities. Its integration with other Microsoft products makes it a strong choice for businesses already using Microsoft Office. Discover more at Microsoft Visio Website.

Each of these tools provides unique features and benefits, catering to different needs and preferences. By exploring their free plans, restaurants can make informed decisions about which software best suits their organizational chart requirements.

Tips for Customizing Charts to Fit Specific Restaurant Needs

1. Adapt to Restaurant Size: Customize the chart based on the size of your restaurant. Smaller establishments might combine roles, while larger ones require detailed structures with distinct positions.
2. Include Job Descriptions: Add concise job descriptions for each role to clarify responsibilities and expectations, aiding in smoother onboarding and training.
3. Keep It Simple: Design the chart to be visually straightforward with clear labels and logical layouts to minimize confusion and serve as a quick reference.
4. Use Visual Elements: Incorporate icons and color coding to differentiate departments and roles, enhancing engagement and usability.
5. Regular Updates: Periodically review and update the chart to reflect any changes in staff roles or organizational structure, maintaining accuracy and effective communication.
6. Gather Staff Feedback: Involve staff in the process by seeking their input, fostering ownership and collaboration for a more effective hierarchy chart.

Best Practices for Implementing Restaurant Hierarchy Charts

Implementing a restaurant hierarchy chart effectively requires attention to detail and strategic planning. Here are some best practices to ensure that your hierarchy chart serves its purpose and enhances your restaurant’s operations:

• Regular Updates: It’s crucial to keep the hierarchy chart current by reflecting any staff changes, promotions, or restructuring. Regular updates ensure that all employees are aware of their roles and responsibilities, maintaining clarity and preventing confusion.
• Comprehensive Staff Training: Educate all employees about the significance of the hierarchy chart using digital training platforms like KNOW. With interactive modules and easily accessible training content, KNOW ensures that staff fully understand how the chart supports restaurant operations and the importance of each role within the organization. This structured approach helps employees see the value of the hierarchy chart, fosters better team collaboration, and enhances overall efficiency.
• Effective Communication: Display the hierarchy chart in a prominent location accessible to all staff members, such as the break room or staff bulletin board. Additionally, incorporate discussions about the chart into onboarding processes and regular team meetings. This practice reinforces its importance and ensures that everyone is aligned with the restaurant’s structure and goals.

How KNOW will help you optimize your restaurant operation

KNOW is designed to streamline your restaurant’s daily activities, ensuring smooth and effective management. Here’s how KNOW can optimize your restaurant operations:

1. Unified Management Platform

Instead of juggling multiple tools and dealing with stacks of paperwork, KNOW offers a single platform to handle various aspects of your restaurant operations. From scheduling and food safety to maintenance and employee engagement, everything is centralized, reducing chaos and enhancing efficiency.

2. Digital Checklists and Logbooks

Transitioning from manual paperwork to digital solutions, KNOW provides digital logbooks and checklists. This allows for easy management of kitchen handovers, opening and closing procedures, and daily sales and wastage logs, all retrievable with a single click.

3. Food Safety and Hygiene Compliance

Maintaining high standards of food safety is paramount. KNOW enables you to prepare and manage HACCP checks, conduct hygiene audits, and monitor food and equipment temperatures, ensuring compliance with health regulations.

4. Streamlined Audits and Compliance

KNOW simplifies the digitization of various audits, including pest control, fire safety, equipment checks, and facility quality assessments. This ensures instant visibility into compliance and audit statuses, providing peace of mind.

5. Efficient Employee Onboarding and Training

Onboarding new hires is seamless with KNOW. You can create custom learning journeys with bite-sized content and provide access to the company’s knowledge base anytime, anywhere, facilitating effective training and integration.

5. Faults, Maintenance, and Incident Resolution

Reporting, tracking, and resolving equipment faults, repairs, incidents, and IT issues become efficient processes with KNOW, minimizing downtime and maintaining operational continuity.

6. Staff Scheduling and Attendance Management

KNOW offers tools to plan work schedules, track attendance, and manage both full-time and part-time staff availability, ensuring optimal staffing levels and reducing the risk of shortages.

By integrating KNOW into your restaurant operations, you can eliminate the chaos of multiple tools and manual processes, leading to a more organized, efficient, and compliant establishment. Embrace KNOW to transform your restaurant management and focus on delivering exceptional dining experiences.

Experience Seamless Restaurant Operations with KNOW

Ready to optimize your restaurant’s efficiency and streamline daily operations? Discover how KNOW can transform your business with digital checklists, staff training, compliance management, and more—all in one easy-to-use platform.

Book a FREE demo today and take the first step toward a smarter, more organized restaurant!

Final Thoughts

A well-structured restaurant hierarchy chart is a cornerstone of smooth operations, improved efficiency, and effective staff communication. By adopting and maintaining an up-to-date chart, restaurants can optimize workflow, enhance accountability, and foster a positive work environment.