Restaurants are like a living body in the sense that it requires several parts in order to function properly. Today, we wanted to take you through some of the necessary departments for a restaurant to work. Generally speaking, there are usually three particular departments which have their own sub-sections. Let’s break them down:
This usually refers to the owner of the establishment. They and the people that work under them (HR and Accounting) make up the head of a restaurant. These are the people that are usually in charge of all major decisions like menu building and logistics.
This is the fact that your customers come into contact with: the maitre d’, the servers, and even the bartender falls into this department. They make sure that the service is good and that the orders aren’t lagging. They’re in charge of making sure that there are enough stock of beverages and orders are matched to the suitable tables.
The back of the house is usually the people in the kitchen. Often described to be the heart of a food place or a restaurant, the chef and the ones that work under him all make sure that the quality of production is maintained. They also make sure to tell administration if there are any issues regarding ingredients or sources.
It is all of these departments work together to ensure that the diners are given a wholesome and positive culinary experience. Each department plays a part in making a restaurant a well-oiled machine.
In The End
Restaurants have growing pains and it may take some time until all the necessary departments are in place. When a restaurant is new, that is usually the best time for the owners to really get a feel of what sort of setup they need to have.
What departments do you think are necessary in making sure a restaurant functions well?